Today I’m thrilled to have Professor David Nutt on the podcast, an expert on drugs, and how they work on the brain.  He trained as a psychiatrist, and for almost 50 years his research has focused on new drug treatments for anxiety, depression and addiction.
Today we’re going to be diving into the world of psychedelics such as LSD, Psilocybin and Ketamine. We discuss the history of psychedelics and why they were banned in the first place, despite having a relatively good safety profile, how these drugs work and the mechanism on the brain, the default mode network (DMN) and the latest research looking at its efficacy and role in a multitude of conditions.
You can check out his latest book “Psychedelics” and try his revolutionary alternative to alcohol that we mention on the podcast, sentia spirits, online.
I’m really excited for you to hear this podcast, it’s rare that he has the time to dedicate a whole hour in his packed schedule, so please enjoy my conversation with Professor Nutt.

 

#211 Psychedelics and the new era of Psychiatry with Professor David Nutt

The Doctor's Kitchen is the show about food, medicine, lifestyle and how to improve your health today. 
Join Dr Rupy and his expert guests as they explore the multiple ways in which diet and lifestyle can help you achieve your healthiest and most fulfilling life. 
Covering a broad range of subjects such as Nutritional medicine, Mental wellbeing and Mindset, you are sure to learn actionable tips and principles to lead your best life.
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Questioning my habits and traits as an adult and leaning into the lens of childhood experiences has been pretty game changing for helping me understand the ‘why’ in my behaviours. And it’s only after understanding the ‘why’, that we can attempt to reconcile and revamp any mindsets that may not be serving us.
Todays snacksize is taken from episode #105 with Katie Warriner and Emma Guns where we talk about negativity bias and the brain.
Katie describes in very simple and relatable terms how even the stories we tell ourselves as children, can impact overarching beliefs in adulthood that translate into patterns of behaviour.

 

Snacksize 19: Train your inner child

I love chocolate. I eat it most days as a snack or as a dessert with some fresh berries, apples or simply on its own. It’s phenomenal and I’ve always loved it. But what about its health benefits?
Today we are diving deep into the science behind why chocolate could improve your brain, your heart, your gut health and even help you live longer? And yes, it does need to be dark chocolate, but you’ll find out how dark you need to go for the benefits on todays podcast.
The luxurious treat is pretty amazing, and we’ve already decided as a team that we’re going to do another episode where we talking about processing methods, sourcing, how to tell what is good vs bad quality chocolate and even do a live taste test on YouTube, where you can also watch this episode!


#247 Chocolate’s Health Benefits with Dr Rupy Aujla

Today’s snacksize Doctor’s Kitchen podcast is all about conflict aversion and how that permeates into our behaviours in adulthood. If you’re anything like me, I hate conflict and actively avoid it. 
But leaning into the uncomfortableness of what is a normal product of problem solving, is an important skill that we should all practice. Whether it’s at work, in friendships or in romantic relationships, resolving conflicts is a necessary exercise.
This clip is taken from the full episode #107 about building exceptional relationships with David Bradford and Carole Robin, authors of the brilliant book ‘Connect’.


Snacksize 18: How to resolve conflicts

I have the Queen of Spice from Ren’s Kitchen on the show today talking about everything to do with sourcing and investing in the best spices for your food, not just from a nutritional standpoint, but a flavour perspective too. 
I’ve always been a fan of spices for their medicinal properties, but today I was blown away by how much Ren taught me about spices and I was shocked at how different spices can taste in their raw whole form.
Ren has been in the spice business for years and has some of the best chefs and restaurants use her spices. Tom Kerridge, Bubala, Palomar, Raffles hotel, Ottolenghi to name a few.
Remember, spices add diversity to your plate – they count as 1/4 point each and we’re aiming for 30 different plant points a week! Even used in small amounts, the addition of spices is suggested to improve gut microbiome composition and reduce markers of inflammation. Plus they have been part of the diet of human populations for thousands of years and add a ton of flavour.
Today we talk what we’re doing WRONG when using spices, what Ren has taught people in her cooking classes and how to source correctly and how to spot the best spices in the market.
You can find out more about Ren and Rens Pantry on her website renspantry.com. 


#246 How to choose the best Spices with Ren Patel

Karen O’Donoghue is a champion for not only better bread, but also better food quality, choices and better growing methods.
You can hear the passion in Karens message and I love her commitment to the craft of sourcing, fermenting and baking. She’s a force, and I love her energy. I think you will too.
Soaking and sprouting is clearly something Karen believes we should be doing more of. And if I think back to traditional methods of cooking in my families kitchen, these vital steps are things that we wouldn’t have skipped. 
Soaking peas, nuts and seeds. Combining specific spices and herbs with them. This is an artform that increases the nutritional value of our food, but is rapidly being lost as we move toward more convenience and speed. Something that I realise I’m guilty of myself in todays podcast.
Karen and her company, Happy Tummy Co inform people about the need to spend more on health, invest in the soil and re-engage with the food supply. I love the message and the enthusiasm. As uncomfortable as it may be to hear the hard truths presented in an unforgiving way, I think sometimes it’s important to hear the message in it’s raw form.
You can check out Karen’s bread, recipes and idyllic bakery in Ireland at www.thehappytummyco.com PLUS, we cooked up her scones and an incredible Teff porridge in the studio that you can find on YouTube. 

 

#211 Psychedelics and the new era of Psychiatry with Professor David Nutt

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