Healthy eating shouldn’t be complicated, but it so often is. We’re here to change that. Join Kevin (the noob) and Michelle (the nutritionist) on a light-hearted journey to discover the many ins-and-outs of nutrition. Each episode focusses on a specific topic, as Michelle simplifies the surprisingly complicated world of nutrition and food. About your hosts: Michelle Pierce-Hamilton is a Registered Holistic Nutritionist, former faculty instructor at the Canadian School of Natural Nutrition and also holds Plant-Based Nutrition Certificate from Cornell University. Michelle specializes in healthy aging, healthy lifestyle transition and chronic disease management, including cancer and auto-immune disorders. Basically, she’s really smart. She is the owner of beteas.com and The Tea Lounge in London Ontario. Kevin Harries is a voice actor who has narrated TV documentaries, commercials, online learning courses, and now… a podcast. He knows absolutely nothing about nutrition, but he likes to eat. He is the owner of Harries Voiceovers.

https://s3.us-east-2.amazonaws.com/pod-public-media-files/2024/3/27/21/3017943d-1033-446c-a46e-c4610fdfc51e_ep_21_-_nutrition_for_noobs.mp3

A listener question leads us down a deep rabbit hole in this episode. Independently, the WHO and government of Canada have recently updated their recommendations on alcohol consumption, bringing the recommended amounts down to (practically) zero. Michelle dives into the science behind how alcohol effects the body and overall health, to make sense of these changes. You may want to rethink what you put in your glass the next time you’re at a bar.

Ep 21 - Raise your glass

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Michelle answers a listener question that harkens back to our “fat” episode. (If you haven’t already listened to episode #10 all about fat, you may want to go back and listen to that first to give you some background, but it’s not strictly necessary.) The question is about ghee (Indian clarified butter) and what Michelle thinks about it. Plus, of course, we have our usual ramblings down vaguely-related paths (like microwaving meat).

Ep 20 - Ghee whiz!

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Michelle subscribes to some weird email lists. In this episode, she shares some more recent developments in plant-based protein research and new products. Some of them are really innovative and interesting. Some are just downright… weird. Hear all about plant-based meat, seafood, and just how grossed out Michelle is about eating insects - all with the goal of achieving more sustainable protein sources. BYO Crickets.

Ep 19 - Plant-based octopus, anyone?

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We&#39;re taking a short break this week, so we&#39;re rebroadcasting our very first &#39;food&#39; episode.Back in 2019, Canada made one of it’s first major updates to the food guide since 1977. It’s not unusual to change food guides over the years, as times and nutritional information develop. Michelle talks about this most recent round of changes, and what they mean, and perhaps where they will lead in future updates.Please remember to subscribe and leave a review where ever you get your podcasts. We appreciate it!

ENCORE - Ep 2 - The Food Pyramid

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Michelle just returned from a 4 week Yoga retreat in Bali, so she and Kevin get caught up and Michelle shares some of her stories from that trip. (Yes, we even mention nutrition once or twice.)

Ep 18 - Now, I guess we're a travel podcast? (Just for this episode)

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Vegetarian. Vegan. Plant-based. Whole foods plan based. There are so many different terms being used these days, it’s hard to keep up. And it’s not just me getting confused! Michelle tackles a listener question who asks for some clarity around the differences between some of these nutritional plant-centered models.

Ep 17 - A plant-centered diet by any other name...

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In this second of two parts, Michelle shares hot-off-then-press learnings from the International Scientific Symposium on Tea and Human Health that she recently attended last year. Of course, tea is very close to Michelle’s heart, and she happily geeks out on new scientific studies about the benefits of tea. In this concluding part of our discussion, she talks about tea’s impact on the immune system, cardiovascular health and cancer, and then she closes with a brief discussion about dietary guidelines for tea.

Ep 16 - More T more spills - how tea can benefit your health, part 2 (or, as Michelle insists, part 2B)

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In this episode, we build off what we learned in the last discussion about tea and its properties. Michelle shares some hot-off-then-press learnings from the International Scientific Symposium on Tea and Human Health that she recently attended last year. Of course, tea is very close to Michelle’s heart, and she happily geeks out on WHO data and new scientific studies about the benefits of tea. This is part one of our discussion, covering WHO data on global trends for causes of death, and then she delves into how tea can benefit cognitive function. Stay tuned for part two.

Ep 15 - Still spilling that T - how tea can benefit your health, part 1

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Ah, Michelle is in her element for this one! We talk about the basics of tea - what it is (versus tisanes), how caffeine effects you in tea versus coffee, and how tea could just be one of the best whole foods out there (yes, that&#39;s right, tea is a food, not just a beverage!). And along the way, there&#39;s our usual tangents (no, this isn&#39;t clickbait...) So, let&#39;s spill the T!

Ep 14 - Let's spill the T!

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Break out your dictionaries! Michelle dives in to explaining all about phytonutrients and other words Kevin isn&#39;t brave enough to try to pronounce. But don&#39;t worry - they really aren&#39;t that scary... in fact, they are the nutritional superheroes! They can help your body fight lots of nasty diseases and conditions - and they&#39;re so easy to find!

Ep 13 - Phytonutrients, angiogenesis and other things you can't pronounce

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In a continuation of last episode&#39;s discussion, Michelle shares some practical tactics on how to manage eating out when you&#39;re adjusting to new eating habits. Not all restaurants are plant-forward friendly, so how do you still enjoy going to restaurants and dining out with friends and not fall into old routines? While you can certainly listen to this episode on its own, if you haven&#39;t already, you might also want to check out the previous episode for more tips from Michelle.

Ep 12 - A hard habit to break - part 2 - eating out

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Michelle breaks out her inner Project Manager and responds to a listener question with some practical tips on how to break out of old habits when you&#39;re trying to change your eating and nutrition habits. After years of making the same meals and eating a certain way, it can be tough to change and make those changes stick. We discuss some ways to help the transition and make it last. Here&#39;s where the rubber hits the road. Listen for part 2 of our discussion in the next episode.

Ep 11 - A hard habit to break - part 1 - changing your eating habits

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We&#39;ve heard about all the different types of fat - monosaturated, polysaturated, unsaturated, trans, cholesterol (good and bad), animal vs plant-based fats, and then there&#39;s different types of oils for cooking, frying, salads and everything else. So.... what&#39;s up? Why are there so many types, and which ones (if any) are actually good for you? Today we discuss what fat actually is and why your body needs it (or not).

Ep 10 - The skinny on fat

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Humans have been around for a while - we started as hunters and gatherers, then settled down and became farmers in small communities, and now we create podcasts.But the term “hunter/gatherer” implies two very different activities - so, genetically and anthropologically speaking, were ancient humans hunters (carnivores), gatherers (herbivores), or a mix of both? Michelle tackles this issue from a nutritionist standpoint. More info on the Gladiator study can be found in the film Gamechangers.

Ep 9 - Let’s climb up our family tree!

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In episode 7, we learned a bit about why we should consider removing milk &amp; dairy products from our diets. We use dairy in so many ways - from coffee and tea to grilled cheese sandwiches to lasagne to smoothies, and there are so many options for plant-based milks - where to begin? But fear not! In this episode, we&#39;ll talk a bit about the various plant-based beverages out there, and Michelle will give us her ratings of the most popular and accessible options.

Ep 8 - The 'M' Word

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Way back in episode 2, we learned that milk and dairy products were officially removed from the Canadian food guide. Today, we talk a little bit about why - what’s up with milk and dairy, and why should we consider removing it from our diet. And why is it so darned hard to do so?

Ep 7 - The dairy exorcism

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In Episode 4 we talked about protein, and in episode 5, we covered the gut biome and how we (literally) are what we eat. But for anyone wanting to transition their diet to being more plant-forward, the big question becomes “how?” Thankfully, we have Michelle to guide us. In this episode, she talks us through some of the steps you can take to improve your nutrition, and also what to expect.

Ep 6 - From 'Moo' to 'Grew'

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We’re a massive ecosystem, and - if everything is balanced - you never know about it. You’ve got teeny-tiny predators and prey living out life and death dramas every moment of your life. Basically, you are planet earth in miniature. In this episode, we’re going to ignore the rest of our planet body, and just focus on the continent (or ocean?) of the gut. Get out your microscopes! Resources:The Microbiome Solution: A Radical New Way to Heal Your Body from the Inside Out by Robynne ChutkanGutbliss: Feel Light, Tight, and Bright – the Healthy Way by Robynne Chutkan, M.D., FASGEThe Anti-Viral Gut: Tackling Pathogens from Inside Out by Robynne Chutkan M.D. FASGEFiber Fuelled by Will Bulsiewicz, M.D., MSCI

Ep 5 - I’ve got WHAT living in my gut?

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Let’s talk protein. This is probably one of the most contentious issues surrounding nutrition, separating the carnivores from the herbivores from the downright bores. We leave ethics aside, and dig into the facts around protein - what it’s for, how much you need (really) and various sources of it. Resources:The China Study: The Most Comprehensive Study of Nutrition Ever Conducted And the Startling Implications for Diet, Weight Loss, And Long-term Health by T. Colin Campbell, PhD and Thomas M. Campbell IIProteinaholic: How Our Obsession with Meat is Killing Us and What We Can Do About It by Garth Davis, M.D.Plant-Based Athlete: A Game-Changing Approach to Peak Performance by Matt Frasier and Robert CheekeWhole: Rethinking the Science of Nutrition by T. Collin Campbell, PhDThe McDougall Newsletter, Vol 2, No. 12: A Brief History of Protein: Passion, Social Bigotry, Rats and Enlightenment: https://www.drmcdougall.com/misc/2003nl/dec/031200puprotein.htmFilm: Forks Over Knives (now streaming for free!): https://www.forksoverknives.com/the-film/

Ep 4 - Cut the bull!

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Humans are made up of between 60-70% water, yet according to several major studies, most of us are perpetually dehydrated and don’t even realize it. Michelle dives into the world of water - how much to drink, how it helps, and how people with tiny bladders (Kevin, we’re talking to you!) can cope.

Ep 3 - Water, water, everywhere

Join Kevin (the noob) and Michelle (the nutritionist) on a light-hearted journey to discover the many ins-and-outs of nutrition.

Healthy eating shouldn’t be complicated, but it so often is. We’re here to change that. Join Kevin (the noob) and Michelle (the nutritionist) on a light-hearted journey to discover the many ins-and-outs of nutrition. Each episode focusses on a specific topic, as Michelle simplifies the surprisingly complicated world of nutrition and food. About your hosts: Michelle Pierce-Hamilton is a Registered Holistic Nutritionist, former faculty instructor at the Canadian School of Natural Nutrition and also holds Plant-Based Nutrition Certificate from Cornell University. Michelle specializes in healthy aging, healthy lifestyle transition and chronic disease management, including cancer and auto-immune disorders. Basically, she’s really smart. She is the owner of beteas.com and The Tea Lounge in London Ontario. Kevin Harries is a voice actor who has narrated TV documentaries, commercials, online learning courses, and now… a podcast. He knows absolutely nothing about nutrition, but he likes to eat. He is the owner of Harries Voiceovers.