PODCAST. For a long time, kombucha tea has been popular as an alternative therapy and old gut remedy. Consumers think it will help them live a healthier life. According to a report by MarketsandMarkets, sales of kombucha are expected to grow 25% each year to 2020 making this more than just a trend.
How is the tea made? It’s prepared by placing the kombucha culture in a mixture typically of black or green tea plus sugar and allowing it to ferment. Kombucha makers call this culture “SCOBY,” short for “symbiotic culture of bacteria and yeast.” It forms what looks a lot like a mushroom on top of the beverage during the 7-10 days of the fermentation process.

During this time, the bacteria and yeast eat up the sugar in the tea, producing B vitamins, live potentially beneficial bacteria or probiotics, antioxidants and traces of ethanol, a natural by-product of fermentation. It only contains about 30 calories per eight ounces, zero fat and cholesterol and very low protein. Some say it smells like beer but tastes like vinegar or apple cider. Juices or flavors are often added to improve the taste.
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Resources
Antibacterial Activity of Polyphenolic Fraction of Kombucha Against Enteric Bacterial Pathogens. Curr Microbiol. 2016 Dec;73(6):885-896. Epub 2016 Sep 16.
A case of Kombucha tea toxicity. S D Med. 2016 Jan;69(1):26-8.
Kombucha. Colorado Integrated Food Safety Center of Excellence
Facts About Kombucha, the Fermented Tea Drink. Live Science
What is kombucha tea? Does it have any health benefits?  Mayo Clinic

 








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Kombucha Tea: Junk Science or Safe to Drink?

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I just decided to Google celery juice and in .53 seconds there were 60,300,00 results.   



Most of the information on celery juice is pseudo science but the public for the most part doesn’t know this and believes and lives by what they read. This tells me as medical professionals, we need to be looking at this supposed cure-all complete with its bogus claims that are really celebrity crap… but I digress. It’s up to us as the experts to look at the data, meet our clients where they are and share what is positive.







From a 12-pack of organic celery juice packs for $120…wow, that’s $10 a pop to $3-4 a bottle at stores like Walmart and Target, everyone is selling it. Who new the not-so-popular garnish and crudite’ would be touted to cure what ails many of your patients: ADHD, Lyme’s disease, the Epstein Barr virus, acid reflux, sinus issues, gas, bloating, acne, UTIs, inflammation, even cancer.



Celery, the whole vegetable, has been recognized in Oriental countries as a medicinal vegetable to traditionally treat blood pressure, swelling, inflammation, even toothaches.



From a medical nutrition therapy perspective, here are five ways that a typical 16-ounce celery juice can benefit your patients.  Listen now.



Also check out Juicing vs. Smoothies.



Resources if You Want a Deep Dive:  



Health benefits and risks of celery   https://www.medicalnewstoday.com/articles/270678.php



Hypertension: Is It Time to Replace Drugs With Nutrition and Nutraceuticals?https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3989080/



Celery May Help Bring Your High Blood Pressure Down https://health.clevelandclinic.org/celery-may-help-bring-your-high-blood-pressure-down/



Celery Juice: Healthy or Hype? https://www.healthline.com/health-news/celery-juice-healthy-or-hype   



This Is What Drinking Celery Juice Really Does to Your Body https://www.rd.com/health/wellness/drinking-celery-juice-body/



Apigenin has anti-atrophic gastritis and anti-gastric cancer progression effects in Helicobacter pylori-infected Mongolian gerbils. https://www.ncbi.nlm.nih.gov/pubmed/24374236 



Celery Juice “Benefits” Are Total B.S., According to Nutrition Sciencehttps://www.goodhousekeeping.com/health/diet-nutrition/a25919032/celery-juice-benefits/



The Neuroprotective Effect and Probable Mechanism of DL-3-n-Butylphthalide in Brain Diseases https://www.karger.com/article/FullText/362633 
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Celery Juice: Cure-all, Celebrity Crap or Sound Science


As a clinician, what regular clinical testing or screening is appropriate for vegans and vegetarians? Are supplements needed? Are they healthful for patients of all ages? What about the pitfalls, say nutrient shortages? How should you evaluate patients’ diets if they are vegan or vegetarian?



Let’s talk to dietitian Sharon Palmer on the Breaking Down Nutrition for Medical Professionals podcast and find out the diet strategies you can use to ensure your patients are meeting their nutrient needs.



 We dietitians know Sharon as the plant powered RDN. Her Master’s Degree is in Sustainable Food Systems.  She serves as the nutrition editor for Today’s Dietitian and judge for the James Beard Journalism Awards.  Plus Sharon blogs every day for her online community (170K members strong) at The Plant-Powered Dietitian.  







How to connect with Sharon Palmer, MSFS, RDN:



Facebook



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Twitter



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Website



Books: 



Plant-Powered for Life 



The Plant Powered Diet



More strategies for vegan diets:



https://sharonpalmer.com/2011-06-17-the-path-to-a-healthy-vegan-diet/



Popular Recipes/Blogs:



Moroccan Chickpea Sorghum Bowl



Stir-Fried Thai Sorghum Bowl



Pomegranate Avocado Quinoa Salad



Ginger Pear Date Oats



5 Tips for Eating a Plant-Based Diet
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Top Strategies for Vegans and Vegetarians to Prevent Nutrition Pitfalls

Is religion taboo in nutrition care? As health professionals sometimes we think we need to know everything about every religion before we can include it.

The beauty of working with people is that we’re all people. You have feelings, experiences, beliefs…you have a story. While you’re the expert in nutrition, you’re not expected to be the expert in faith. 
On the podcast let’s talk to dietitian Zach Cordell about religion in nutrition care and how it can be helpful to ask clients questions and then tailor your expertise to their needs to build trust and rapport. 
Zach is a nutrition professor and host of The Latter-day Saint Nutritionist podcast. He focuses on addressing how our culture influences our behaviors by fusing food, faith, and science.
Find out more about Zach.

Book: The Creation Code
The Latter-day Saint Nutritionist Podcast
The Latter-day Saint Nutritionist on Instagram
The Latter-day Saint Nutritionist on Facebook  


Is Religion Taboo in Nutrition Care?

Happy new year! I’m looking forward to a good year with you and  a lot of interesting nutrition questions and conversation. 
With the start of each new year comes a bevy of nutrition, diet and food trends. Some evidence-based, many just quackademic medicine or the creeping of pseudoscience into medical and nutrition science. But their presence will populate the Internet and conversations of many of your patients and clients. And they’ll you ask about them.
So just ahead are 7 nutrition questions based on these trends that you’ll likely be asked. This way you have a head’s up on topics to pay attention to and read more thoroughly. 

 Seven Nutrition Questions You’ll Likely Be Asked 

*  I’m trying to eat more  protein. What do you think about eating insects? Would you try crickets or which one?  Science Direct has a good review article on insect protein as well as the macro and micro nutrients and possible contraindications from some bioactive compounds. See Show Note Resources below.
* What is cheese tea? Is it as good for me? Basically it’s black or green tea sipped through a topping of cream cheese. The cream cheese might be blended with cream, mascarpone or condensed milk plus have added flavors like lemon. Reminds me of the coffee with butter trend. The New York Times has a very interesting article on food and flavor trends. See Show Note Resources below.
* What’s oat milk? Oat milk is the latest introduction into the non-dairy category which has become popular because of  interest in plant-based eating. If you compare it to cow’s milk and soy milk it has much less protein but relative to other plant-based beverages including almond, cashew, coconut, and rice, it contains more per serving.
* Why are fermented foods like kombucha, sauerkraut, kimchi and other picked things good for my stomach? Which ones should I eat? Maybe you will hear the words gut or microbiome instead of stomach as more people become familiar with these terms.  This is a great opportunity to educate on pre and probiotics and the microbiome.
* I want to lose weight. What about the pegan diet? Should I try it?Created by Dr. Mark Hyman, it’s a cross between a paleo and vegan diet. According to Pinterest, the search for this word has risen over 300% the last 6 months. US News and World Report had a team of experts review 41 eating plans. The pegan diet wasn’t on it. The happy dance goes to the Mediterranean diet. Their article goes on to break the diets out into categories such as best for weight-loss, best diets overall, best heart-healthy diets etc.
* I want to exercise but don’t have time. Is HIIT training for me? Spelled HIIT, this interval training pushes your effort level up to 90-95 of your maximum heart rate usually with 20-second intervals. It’s become popular with the time crunched. Check out our podcast: #13 Interval Training to Boost Metabolism with registered physiotherapist Mark Barrett from Australia. You can find it on Beyond Bariatric Surgery 
* I’ve been told not to eat eggs for as long as I can remember. Is this still true? Eggs are popular because of the paleo diet but also their bad boy reputation is finally changing and the interest in protein has made them trendy once again.  Expect questions on eggs and protein as well eye health, particularly lutein for prevention of macular degeneration.

Thank you for listening.  Remember the show notes have links to a lot of resources for you to dig deeper on these questions.  Also we have the link to dietitian Dana Angelo White’s The Healthy Instant Pot Cookbook. You find it here on the website under Shop Products We Love and ...

7 Nutrition Questions You’ll Be Asked in 2019

Do you want to bring your medical nutrition therapy to life? You teach evidence-based nutrition and you’re good at it right? But do your clients and patients need more? Are they struggling to make the connection between the science in the clinic and the kitchen? Consider culinary nutrition from the clinic to the kitchen.       
Did you hear that students at the University of Texas Health Science Center at Houston, School of Dentistry are in the kitchen? They’re learning how to prep nutritious and tasty meals that benefit oral and systemic health. This is an example of culinary nutrition at its best where they teach disease specifics, do case students and then design food around what the patients need.   The class is collaborative with dietetic interns co-teaching. Makes for great interdisciplinary learning. 
On the podcast let’s talk to culinary dietitian Regina Ragone who has vast experience to share on taking nutrition from the clinic to the kitchen whether you teach medical professionals or patients. But before we jump in and talk culinary nutrition, we have a special giveaway just for you.

Regina works with Le Creuset cookware and want to give away her favorite nonstick pan which is Le Creuset’s toughened nonstick 10-inch fry pan.
Aside from being so easy to cooking with—I mean you don’t have to use any fat and nothing sticks—it’s also free of PFOAs which is the trade name teflon so you don’t have to worry about potentially harmful compounds and it will never chip or flake. We’ll draw a winner in two weeks so sign up now.  
Also the knife that Regina mentions is available under the Shop Products We Love tab. You’ll see it in the culinary area.
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Kombucha Tea: Junk Science or Safe to Drink?

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