Too many people fail in the pursuit of a "perfect" diet. So let's ditch perfection and focus on a diet that is "good enough" - one that helps keep you healthy but also allows you to enjoy your life.  Monica Reinagel is a licensed nutritionist, chef, and host of the Nutrition Diva podcast. Tune in to hear about her Nutrition GPA™ app and 30-Day Nutrition Upgrade™ program. For more info & resources visit: www.SoundBitesRD.com/115 

“No one should have to give up their ethnic food because they have diabetes. A registered dietitian can teach them how to incorporate heritage foods into their diet.” – Constance Brown-Riggs, an award-winning registered dietitian, certified diabetes educator, and the author of 3 books including her latest book, the Diabetes Guide to Enjoying Foods of the World. In this episode, Briggs shares tips and resources to help decrease the cultural divide between people with diabetes and healthcare providers. For more info & resources visit: www.SoundBitesRD.com/114

MSG (monosodium glutamate) is one of the most beloved and vilified ingredients in American history. Tune into this 3-part series on MSG & Umami to learn about the history, science and culinary applications from 4 different experts. Today’s episode features Chef Chris Koetke and Dr. Tia Rains. They discuss the past and current research on MSG and the culinary applications of MSG and umami. For more information and resources visit www.SoundBitesRD.com/113

MSG (monosodium glutamate) is one of the most beloved and vilified ingredients in American history. Tune into this 3-part series on MSG & Umami to learn about the history, science and culinary applications from 4 different experts. Today’s episode features registered dietitian Mary Lee Chin who shares insight into MSG’s connection to Asian heritage and health topics – including the question of headaches. For more information and resources visit www.SoundBitesRD.com/112

MSG (monosodium glutamate) is one of the most beloved and vilified ingredients in American history. Tune into this 3-part series on MSG & Umami to learn about its history, science and culinary applications from 4 different experts. Today’s episode features Sarah Lohman, a culinary historian and author of ‘Eight Flavors: The Untold Story of American Cuisine’. She shares how and why history has influenced our perceptions of MSG. For more information and resources visit www.SoundBitesRD.com/111

Amy Myrdal Miller is a culinary dietitian and farmer's daughter who has lived well with Type 1 diabetes for 40 years. She shares her insight and advice about the safety and culinary applications of low- and no-calorie sweeteners. “Low calorie sweeteners provide options for people with diabetes. Do you have to use them? No. But doing so gives you the opportunity to ‘spend your carbohydrates’ in other ways.” – Amy Myrdal Miller For more information and resources visit www.SoundBitesRD.com/110. 

With all the conflicting information about which foods to eat, which exercise regime is best, and how much sleep to get, becoming “healthy” can feel like an overwhelming chore or even an impossible feat. But it is possible to become healthier—all it takes is a closer look at what really matters and focusing your time and energy where it will benefit you the most.

Dr. Nair’s book, Healthier You, breaks down a healthy lifestyle into proven, specific actions that make an actual difference, so you can ignore all of the expensive, time-consuming, inconvenient, and sometime dangerous practices and products that don’t. 

Get more information and resources at www.SoundBitesRD.com/109.

The human brain is not wired for critical thinking and there are many barriers to changing our behavior. Dr. Jason Riis shares Nobel prize winning research to help us think more critically, and a 3-part strategy for understanding and improving behavior change efforts.

Get the full shownotes and resources at www.SoundBitesRD.com/108.

"The research community has to wake up - and speak up about their research so it doesn't get misinterpreted. Better that the scientist communicates about their own research than the many other unqualified people who will - if they don't." - Dr. Taylor Wallace

Can you trust research that's funded by the food industry? Do consumers really want "transparency" and what does that mean to them? Tune in to hear Dr. Taylor Wallace discuss industry funding, communicating nutrition science, and his adventures on the Dr. Oz show!

Get the full shownotes and resources at www.SoundBitesRD.com/107