One of my favorite quotes is from Jocko Willink, a retired Navy SEAL commander, podcaster, co-author of New York Times Best Seller Extreme Ownership: How U.S. Navy SEALs Lead and Win, and author of Discipline Equals Freedom: Field Manual among other works. He states, “Don’t expect to motivated to get out there every day and make things happen. You won’t be. Don’t count on motivation. Count on discipline.”

YES! I love discipline. Because even when I don’t feel like doing X or Y, 95% of the time, I’m just get ‘er done anyway. I learned discipline from my Mom, then used it in my ballet and triathlon training and academic pursuits, especially when I was working in a director level job that required travel while in business school full-time.

Discipline and determination will help drive you to your goals when you begin to waver or dream up excuses. Which is why I love Joey Pinz’s Discipline Conversations podcast and was honored to be a guest on his show earlier this year. Joey hosts weekly conversations with people from the health and wellness industry, business, arts and more to discover how discipline influences their lives. I admire his personal health story of focusing on discipline to lose and keep off over 135 pounds, and had a blast connecting with him as he also happens to have a great sense of humor.

We discuss how I use discipline in my life, delve back into some of my darker past when I was dealing with an eating disorder and discuss how people can recover their health through focusing on nourishing, nutrient rich foods. Given his Italian heritage and my love of the country and Europe in general, we also dive into some of the fun traditions and health-promoting habits found abroad.

Today’s episode #58 -- Awe Heals & You've Gotta be Weird to be Well, was inspired by a gentleman who asked me for some parting words of advice. It truly touched me — his vulnerability and desire to heal, and I wrote to him the following (which is not mentioned in the audio portion of the podcast):If there is one thing I can leave you with, it's intention. Some would call it discipline. Diet culture/mentality tells us we can be on/off "track" or the "wagon," but the real, genuine truth is that we shouldn't and can't if we want to be truly vital. Each day is an opportunity to nourish, and the choices we make directly affect every single cell in our body. This doesn't mean perfection is required; after all, we're human and sometimes we just want pleasure. But we must be honest about the nutrient richness (or lack thereof), as well as the fact that most of what Americans eat is not in my opinion actual food. We live in a drive thru/drive by culture of carbs and sugar and snacks and products that deliver no nutrition or worse in the form of preservatives, dyes, emulsifiers, conditioners, etc. Which means the darned truth is that you have to be ok with being "weird" to be healthy, at least in this food environment. So at the end of the day, it's making a decision to put your health first. To choose real whole food single ingredients and spend the time necessary to purchase/prepare/enjoy. ("I don't have time" to me means that the person talking has not chosen his/her health first.") Before the temptations. Before the default setting to worry about it tomorrow. Before anything else really. Kind of like putting your own oxygen mask on before helping others. Might even seem "selfish" to others, but then again a lot of people don't value their health.

The above inspired my message in today’s pod: that you gotta be a little weird to be well in today’s food environment. It might get ya called “picky,” “anal,” or even worse, but I dare to ask, what does this say about the person name calling? Does he value his health? Does she comprehend the value of a healthspan versus a lifespan?In a culture where nutrient deficiencies and metabolic disease are RAMPANT, there’s one thing that is crystal clear to me: much of the advice we’ve been given for decades is REALLY BAD. In fact, this realization circa 2016 is what inspired me to go back to grad school, wind out of my marketing and management consulting agency, and forge a new path forward with The Nourishment Mindset and my work as a health coach via Favor Fat. I went through a stages of grief in a way — first denial, then anger/bargaining/depression and acceptance plus a desire to help our culture cultivate vitality.In order to do so, prioritizing at least five things is critical: nutrition; Nature and natural light; sleep; movement; and your personal environment. I discuss each of these with examples and offer a look back at previous episodes such as #2 Get Your Fats Right, #35 Let’s Talk Zzzzs, #28 The Real Benefits of Exercise, and #14 Simplify & Detox Your Life. And end with a quote from one of my favorite sites, Grateful Living: "When suffering constricts the heart, awe stretches it back out, making us more compassionate, loving and present.” Getting out in Nature is one of the best ways to cultivate vitality AND you get a free boost of natural light with Vitamin D included!

-FINE READ-When I found out Dr. Cate Shanahan, one of my three nutrition super duper heroes, was writing a new book I jumped at the opportunity to pre-order it. After all, it was on Vinnie Tortorich’s podcast in 2015(ish) that I learned about her work and one of the two books that changed the course of my life personally and professionally, Deep Nutrition. Her latest work of art, Dark Calories, is a phenomenal read and provides a deep dive into the ills of her aptly named Hateful Eight, the vegetable and seed oils that wreak havoc upon our health. In today’s episode, I discuss some of my key takeaways — one of which brings me back to my two decades in the wine industry: oxidation. Y’all, it ain’t good for (the vast majority of wines) and it ain’t good for YOU. To get the others, you’ll need to listen to the episode and seriously consider getting your own copy of Dark Calories. Mine is at least 20% dog-eared, which is an indication of concepts that are either new to me — a metabolic dork, or need to be rendered unforgettable. Imagine my utter amazement when I read through the Acknowledgements and saw my own name there! This is like having your favorite rock star or celebrity mention you. (I don’t care about rock stars or celebrities.) And I’m in some pretty good company. #GraciousGratitude!!!

-FINE RECIPE-So this one is admittedly a little different; one of my son’s creations. He loves the idea of orange soda and I will admit has tasted Fanta, but when he asked me to buy a pack at the store, I (shockingly) refused. And yes, he already knows why: colorants, citric acid, etc. Instead, I asked him how he might recreate Fanta at home. And he came up with an organic orange soda recipe (available on FavorFat.Substack.com).

-FINE FIND-I’m repeating here as a continued show of love to Chef James Barry, creator of Pluck, a delish salty spice that helps you micro-dose mega nutrients in organs! Nourishment Mindset listeners get a special 15% Eat Pluck discount: simply use the code NourishmentMindset when shopping on the company’s website, EatPluck.com!

-PRETTY PLEASE-If you haven’t purchased my book and you’ve made it all the way to the end of this monthly newsletter, let’s get movin’: you may do so on Amazon or my website for a signed copy shipped free of charge. Be sure to check out Dr. Cate’s quote on the back cover!If you’re a sweetheart and have already purchased, please consider spreading the love by recommending it to a friend and/or writing me a review on Amazon! More important than supporting my work, you’re spreading our metabolic mission to help people achieve vitality through real whole foods, straight talk and the pleasures of the table!

From picky eater to offal and parasympathetic pause champion! Today’s episode #57 features celebrity chef, author and entrepreneur James Barry. I "met" his culinary creation — Pluck, a grass-fed regenerative and organic seasoning featuring offal — highly nutrient rich organs alongside organic spices and Redmond Real Salt, some years ago and have been in love ever since. It was a true pleasure to learn the story and motivation behind his chosen life path as a nourisher extraordinaire and organ champion, and I’m thrilled to share his health promoting tips with you. Chef James reveals that he wasn’t born with a refined palate; in fact, he was a picky eater until entering culinary school in his late twenties. He posits that picky eating stems from past traumatic experiences and can be mitigated by confronting fears and slowly introducing culinary elements such as texture and umami over time. James is all about connecting what we’re eating to our health, and uses a “micro-dosing” approach to both learning how to broaden your palate and include organ meats in your approach to nutrition. For example, shaving beef liver into hamburger meat or adding finely chopped chicken hearts or beef tongue to otherwise muscle meat focused Taco Tuesdays. I love this because it’s exactly what I do chez moi AND how I encourage inactive people to begin exercise. We’ve got to be realistic, y’all — if you’re not in the habit of hitting the gym and think that anything less than an hour doesn’t count, you’re never going to get there. But if you lace up your sneakers and take a 5-10 minute walk down the block every day, this will add up and have profound, sustainable health improvement effects on your life. If these shavings and textures don’t sound appealing to you, all the more reason to check out Pluck! Nourishment Mindset listeners/viewers/subscribers get a special 15% discount at checkout when using the code NourishmentMindset.SHOW LINKS: https://eatpluck.com/ https://www.amazon.com/Nourishment-Mindset-Dixie-Lee-Huey-ebook/dp/B0BRYR38MZ/ref=sr_1_1?crid=2L9T3EGQEIA7A&keywords=The+Nourishment+Mindset&qid=1674729599&s=digital-text&sprefix=the+nourishment+mindset,digital-text,96&sr=1-1

https://www.theguardian.com/food/2024/apr/09/swapping-red-meat-for-herring-sardines-and-anchovies-could-save-75000-lives-study-suggests

https://academic.oup.com/eurjpc/advance-article-abstract/doi/10.1093/eurjpc/zwae117/7634478?redirectedFrom=fulltext

It's ALL about the INGREDIENTS y'all!

We’ve all been taught to look at the calories and the now gi-hugic nutrition label, but the real nutrition story is told in the INGREDIENTS! Today’s episode is about tossing out those frames from the 70’s (when this government interference in nutrition started) and putting on some modern lenses to evaluate food based on what it gifts to your brain and body.

A diet is about restriction; it also rhymes with riot. Nourishment is about healing and vitality; it’s a lifestyle. On a diet, 100 calories of gummy bears is fine; when you’re nourishing yourself, you’d much prefer 100 calories of steak. (Not that calories are our focus nor that you’d only eat 100 calories of steak!) The steak is filled with a cornucopia of vitamins and minerals; the gummy bears deliver nada.There are plenty of powers at play who want to convince you that plant alternatives are on par with the real deal. Here at The Nourishment Mindset, we’re calling b******t. Let’s talk eggs versus plant-based eggs. The former is filled with nutrients from one ingredient, the egg — Nature’s veritable vitamin. No seed/veg oils, stabilizers, chemicals, preservatives, etc. The latter is a hot mess of ingredients — many of which are unpronounceable mysteries. (I love that the faux egg label below mentions being made in a facility that also processes REAL food!)

Ultimately, how you nourish yourself is your choice. Open your eyes!

-FINE READ-I just loved Dr. Georgia Ede’s Change your Diet, Change your Mind. She’s a bold nutritional psychologist who isn’t afraid to tell it like it is: your brain NEEDS meat! In fact, she dedicates an entire chapter to this subject, “Meat: the Original Super Food.”

-GREAT NEWS-J’adore la belle France! And she just made me very happy by passing a law banning companies from trying to sell faux meat, or what I call MUTT labeled with meat words such as “steak” and “ham.” Why is this important? Well, the very concept of nutrient density. Calling something steak doesn’t mean it delivers the nutrients in a real steak, and it certainly doesn’t account for all of the garbage ingredients for which people are paying more.Oh my goodness, given that I introduced Travis the Newf in the beginning of this episode — gotta watch the video, y’all, I just got an idea: I’ll cook him up some plant-based meat and some real meat and do an experiment to see which one he picks! Stay tuned… I’m not worried about it because I’m damned sure he’s not an idiot.

-QUICKIE NOURISHING RECIPE-So this is REALLY simple and it’s a go to a couple of times a week when I’m in the middle of my work day: iodine rich tuna salad. Combine a can of (preferably) wild caught tuna with a tablespoon or so of avocado oil (seed/veg oil-free) may — I love Primal Kitchen’s. Add salt, finely chopped nuts of your choosing, and some herbs if you like. Santé!

-HIPPIE DIPPIE PRODUCT-I just LOVE Redmond and have mentioned their sea salt many times! I recently ordered their Bentonite Clay and have been making super easy facial masks by adding water. It tightens and smooths the skin. And has only natural ingredients.

-SHOW ME THE LOVE-If you haven’t purchased my book and you’ve made it all the way to the end of this monthly newsletter, let’s get movin’! You may do so on Amazon or my website for a signed copy shipped free of charge.If you’re a sweetheart and have already purchased, please consider spreading the love by recommending it to a friend and/or writing me a review on Amazon! More important than supporting my work, you’re spreading our metabolic mission to help people achieve vitality through real whole foods, straight talk and the pleasures of the table!-LINKS- https://amzn.to/3kDN85z

https://www.favorfat.com/nourishmentmindset.html

https://www.euronews.com/culture/2024/02/28/france-issues-ban-on-steak-and-ham-labels-for-plant-based-products

https://www.amazon.com/Change-Your-Diet-Mind-Powerful/dp/1538739070/ref=sr_1_1crid=32KDTPRN4A6L6&dib=eyJ2IjoiMSJ9.Nc8M8vvs6zwi283ZvECiIDJmUZn2FlEu4rDYjVTnCnoJNpcuaTX30r0VpLjPIR0JxItgGFTYxofcmnKuJG6C6jXgycyI95mW7ygEbYgZk3IDlTMFdrboM1ZJD-ywluQbsslZbQ8Kzi0ijiFXtcEZa-PyUher-pjGtHVfma1Hv2YF58KxXiVDFMpFkmz3f2UsDvxGptzJgTOhHBKPhzVJQr3XjuNXrbOcSrJln1wk9fU.74dV68Y5c3JCgUC21KlZg6mWdSnKFxnGZNVuxHtacDY&dib_tag=se&keywords=Change+your+Diet%2C+Change+your+Mind&qid=1711832427&sprefix=change+your+diet%2C+change+your+mind%2Caps%2C143&sr=8-1 https://www.primalkitchen.com/products/avocado-oil-mayo https://redmond.life/products/redmond-clay-10-oz?variant=18317282050115

This is our third show about nourishing kids inspired by an article in my French village’s newsletter featuring the three chefs of the elementary school who strive to serve balanced, locally sourced, organic lunches with variety! (Previously, we aired episode 3, Kid Food, and episode 27, Let’s Cook.) Warning if you watch the episode on YouTube: got Florida wet hair and just don’t care!

Here are links to example menus at the elementary school in Châteauneuf du Pape and my local school distract in Collier County. Please note the French menu is made with fresh ingredients by school chefs; our school processed “food” is delivered via truck and filled with preservatives, seed oils, glyphosated grains and Lord knows what else.Is it any wonder that you don’t see wild animal behavior in French kids?!! The culture has an eating schedule focused on real food and is not snacking around the clock. These kids don’t suffer from the blood sugar roller coaster nightmare that many a hangry American kid displays. It’s almost like there’s a nutrition connection with mood, hyperactivity, concentration and more!We then venture into one of the most important health books I’ve read, Pandora’s Lunchbox: How Processed Food Took Over the American Meal, where author Melanie Warner details many of the horrors of our food system including cereal, the 5000+ unstudied GRAS “Generally Recognized as Safe” additives the ever effective FDA allows companies to self-regulate, dough conditioners and of course, seed oils. We then “tour” through the production of soybean oil with this warning: you may barf! And then wonder over to one of my favorite parenting books, Raising Happiness, by Dr. Christine Carter and specifically, chapter 10, “Eat Dinner Together.” Here Dr. Carter espouses the importance of family meals, which are “the most important science-based advice I will give you for raising happy kids… benefits are remarkable,” because they lead to better emotional stability, grades, mental and physical health.The Nourishment Mindset is not about taking food to extremes; rather, it’s about finding your balance. Knowledge about real foods and the shitty stuff we allow in our food systems is power because you can then choose how you want to nourish yourself. My personal philosophy is to focus on making plenty of “health account deposits” and enjoy my occasional withdrawals such as the gator bites I had last weekend at my favorite restaurant in America, Capri Fish House! (Think sunny day, calm cove, feet in ocean, fresh seafood and white wine in hand while kids romp on the beach — my petit paradis.)

Let me know what you think of this episode! Send me your questions, comments and show ideas. And please like and follow me on Instagram, YouTube and LinkedIn. And of course, please spread the word about my book, The Nourishment Mindset, which you can buy on Amazon or my website for a signed copy.

Thanks for reading Nourishment Mindset Podcast! Subscribe for free to receive new posts and support my work.https://amzn.to/3kDN85zhttps://www.favorfat.com/nourishmentmindset.htmlhttps://www.chateauneufdupape.org/images/image_site/Vivre-A-Chateauneuf/Jeunesse/Restauration-scolaire//menus-novembre-decembre-2022.pdf

https://schools.mealviewer.com/school/TommieBarfieldElementary

The first time I spoke with Michael, I felt like I was reconnecting with a friend. Like a mental health counselor should be, he is warm, genuine, content and a particularly good listener. Michael is also funny and extremely well read. (Reminds me of another Pitt grad I know — my husband, Patrick Huey: maybe there’s somethin’ to studying in Pitt’s iconic Cathedral of Learning.) And like a good, long-time friend he is unapologetic about his awesome quirks like raising Nigerian dwarf goats and jumping on couches. (Watch the Youtube version to see his agility, y’all!).

In today’s episode #54, Michael shares his secrets for surviving in a sea of estrogen, which include farm work alongside his super skilled and visionary wife, Caroline, and their daughters. He shares his backstories about being held in the grips of sugar and video games, as well as how he came into his calling of counseling. I really enjoyed learning about how he connects with his patients and uses therapeutic modalities - including humor(!) that match with their interests and personalities to get in a state of flow with them. We of course get into a discussion of how nutrition impacts mental health among all ages; from ADHD to dementia, we see a link between food choices and metabolic outcomes. Bottom line, y’all: ultra-processed foods with their addictive, cheap, inflammatory inputs including toxic seed oils, sugar and all of its forms and cheap “Glyphosated” grains leads to an incredible array of mental and physical health problems.

Michael and I end with a discussion of the importance of having a relationship with yourself, and he wisely passes down the advice to “make friends with your mind.” In practice, he has patients describe the characteristics of a good friend, and then asks them to treat themselves in a similar manner. I love this idea and will certainly use it in my practice, where I hear things like “I’m my own worst critic” or “I hate myself when…” or “I’m so bad” all too frequently. This is one of the many reasons why I’m a huge proponent of morning and evening routines; both are an opportunity to practice grounding and gratitude, which go a long way in developing positive self regard.

Give us a listen, and let me know what you think as well as send ideas for future shows and guests! If you would like to support his favorite local NC beef farmer, check out Oak Cattle Farms.

Remember how I said connecting with Michael is like talking to an old friend? In our conversation, I felt comfortable enough to bring up art piece I did while in the care of a counselor after I experienced postpartum anxiety given my near death experience with pre-eclampsia and HELLP syndrome.

Thanks to all y’all who have supported The Nourishment Mindset through your listenership, viewership, reviews and questions and show ideas! If you haven’t yet bought the book, what are ya waitin’ for?!! You can do so on Amazon or my website for a signed copy shipped for free.LINKS: https://amzn.to/3kDN85z https://www.favorfat.com/nourishmentmindset.html https://headway.co/providers/michael-sisley https://www.therapyportal.com/p/acounselor/ https://www.oakcattlefarms.com/shophttps://youtu.be/GSKXdmDONd4

Happy Transformation Tuesday y’all, and welcome to the final Nourishment Mindset episode of 2023! Today’s we’re talking about the ills of diet culture, which has a nasté grip on most of us and leads to a perpetual cycle of restrict-overindulge-shame/guilt-restart. Diet culture is polarizing and devoid of the pleasure food is meant to bring to our tables, but it sure does make the industry beaucoup bucks.Here I offer a new lens through which to view the way you nourish yourself: nutrient richness. This is where you focus your food choices on what each item brings to your health and develop a framework of making what I call “health account deposits.” There’s no quick fix here, but it’s a much wider healing path versus the dieter’s tightrope where one tiny slip means you come crashing down. You’ll learn about health account deposits beyond food, as well as how to enjoy an occasional mindful withdrawal and stay on track. And focus on how to harmonize with your hormones versus deal with the metabolic riot a diet will cause. In closing I want to thank all y’all for your support over these last 53 episodes. Your book purchases, reviews, Instagram likes, LinkedIn messages and many questions leading to fun conversations mean so much. I hope the remainder of 2023 gives you space to relax and enjoy some downtime, and that 2024 begins with a focus on cultivating a large health bank account!Next year I’ll be moving from bi-weekly to monthly episodes given new family and work obligations. We have some great early episodes planned so stay tuned.

Start 2024 off with your own Nourishment Mindset! Order it on my website and send me a message you’d like for me to inscribe. I’ll sign it and send it your way as a reminder of why YOU deserve vitality!LINKS:https://www.favorfat.com/nourishmentmindset.html

Subscribe and get easy nourishing recipes: FavorFat.Substack.com

Watch: YouTube.com/@NourishmentMindset

This episode #52 features Chelsie Ward, a holistic nurse, wellness guide and author who wants to help people become happy, healthy and whole. I particularly appreciate her transformation from traditional nursing to focusing on the mind, body and spirit to address root cause issues.

Chelsie shares her story of healing and reminds us that we need to become our own health advocates. She likens symptoms to the “whispers of the body” and encourages us to pause and reflect when something is off or painful versus the knee jerk reaction of medicating it away. And reminds us that one of the most important things we can do for our health is quiet the mind and SLOW DOWN each and every day.

We go into everything from diet dogma and how being in a “diet silo” keeps us sick to discussing perimenopause and the magical powers of the liver when it comes to thyroid and gut/immune function.I also share my top two holiday tips, with the first being that we should show up at events having eaten a nourishing meal earlier in the day to avoid being hangry and overdoing it (opposite of diet/riot culture advice to “save” calories).

In closing, thank you so much to all who have supported my work over these last 52 episodes. I appreciate your reviews, comments, questions and of course book purchases. If you have yet to buy The Nourishment Mindset, NOW is the time to do so! The new year is upon us and there’s never a better time to focus on your health than NOW. Find it on my website for a signed copy shipped for free or on Amazon. And finally, if you’d like to book a consult to discuss how you can achieve vitality through real whole foods, straight talk and the pleasures of the table, drop me an email: [email protected].PS - if you're not yet a subscriber, join now for free and receive my bi-monthly newsletter with new shows and easy recipes: https://favorfat.substack.com/SHOW LINKS:

https://chelsieward.com/https://www.favorfat.com/nourishmentmindset.html#/https://amzn.to/3kDN85z

Today’s episode #51 features me on Craig Lane’s Health Alkemy channel. During our time together we chat about a range of subjects including how we as a culture define health (spoiler alert: it’s a low bar), cultivating presence and mindfulness, nutrition, vices and much more.

Before we go there, I give thanks to a reviewer and do a mini rant on Haaaaavard’s ridiculous latest “study.” The thanks goes to Michael Sisley of North Carolina who was kind enough to purchase a number of copies of The Nourishment Mindset including a handful to give to his counseling clients struggling with nutrition and disordered eating. I’m always honored by people buying my book, and the fact that he is using it in his practice is tremendously touching to me.

My rant would be funny if it were a joke, but it isn’t. Harvard’s T.H. Chan School of “Public Health” has decried red meat once again, this time asserting that it causes Type 2 Diabetes. And getting plenty of mainstream press and praise for their valiant efforts to demonize The. Most. Nutrient. Dense. Food. On. The. Planet. Bravo, y’all! Way to go — let’s double or triple down on the idiocy!

We’ve been eating red meat for well, forever. And Type 2 Diabetes (which used to be called adult onset but now kids have it so that term no longer works) has only been on the increase relatively recently. Even my lazy dog, Travis the Newf knows this is junk science and walked out of the room when I was discussing it. Let’s see, we’ll blend an inaccurate dietary recall study with a truckload of confounding variables and conflicts of interest (the head honcho there is a vegetarian). In the last forty years, red meat consumption has gone DOWN significantly and sadly while Type 2 Diabetes has sky rocketed. Read this post by the always fabulous science journalist, Nina Teicholz for more! I need not expand because she already has and in brilliant fashion as usual. And this one by Diana Rodgers on “Four Reasons Red Meat Doesn’t Cause Diabetes.”

Harvard’s School of Public Health is like the American Heart Association when it comes to nutrition. I tell clients to run in the other direction when they see AHA’s “Heart Healthy” labels on all the cereals and grain-based products and toxic seed oils. Ditto for this “science.” Now I’m laughing as I’m reminded that there is no more science because I certain human proclaimed himself “the science.” Glad we got all that cleared up!

Ok, moving on to something useful: I’ll now be including real whole food recipes in each post. This first one, Dixie’s Cheeseburger Casserole, is dedicated to Harvard and the AHA because when I make it, I use TWO pounds of Butcher Box ground beef! All y’all need to do to have dinner on the table stat (30 minutes) is to brown some beef, and while doing so cut up whatever veggies you have (my faves are bell peppers, onions and zucchini) and olives if you dig ‘em. Then place the veggies on the bottom of a baking dish, pour the meat and its fat on top, and finally, top with plenty of glorious cheese. Toss it in a 375-400ish degree oven for 20 minutes and voilà! You can get all fancy and top with sour cream and fresh herbs and avocado (not pictured) if you like. Then as the French say… attack!

In closing, if you’re looking for an easy and nutritious holiday gift, let me help you: simply send me your recipient list and I’ll sign and complimentary ship copies of The Nourishment Mindset.

THE LINKS

https://amzn.to/3kDN85z

https://healthalkemy.com

https://unsettledscience.substack.com/p/harvard-has-been-anti-meat-for-30

https://sustainabledish.com/four-reasons-why-red-meat-doesnt-cause-type-2-diabetes/?inf_contact_key=40486dd99a3285eafaf3521a1656867d680f8914173f9191b1c0223e68310bb1

Did y’all know you are like a bottle of fine (or not so fine) wine? In this 50th mini solo episode inspired by my two decades in the wine industry, I share an article I wrote for holistic health site, Selene River Press, “Your Terroir: Viewing Metabolic Health Through the Lens of Fine Wine.Fine wine requires cultivation: all inputs are carefully selected, tended, bottled and aged; a true labor of love. It takes years – decades really, to grow fine wine. Doing so requires a continual process of discovery, refinement, risk reward analysis, plenty of prayers to a higher power, and a long term investment strategy. I illustrate the concept of terroir from Châteauneuf du Pape, where my family and I share a home in this village and wine sub appellation.

It is this sommelier’s assertion that we humans also possess terroir, our unique composition of genetics, environment, lifestyle, and experiences. We cannot change certain inputs such as genetics or family of origin influences, but we can profoundly influence the expression of our terroir given the lifestyle choices we make. Take a listen and let me know what you think!

Last call for holiday gifting with The Nourishment Mindset — a great way to improve your terroir and help your friends and loved ones do the same. I’ll take the hassle out of the gifting part of the holidays by signing and complimentary shipping festively wrapped copies. Simply place your order on my site, send your recipient names and addresses to me ([email protected]), and put your feet up — maybe with a glass of wine! Santé and happy holidays, y’all!

LINKShttps://amzn.to/3kDN85zhttps://www.seleneriverpress.com/your-terroir-viewing-metabolic-health-through-the-lens-of-fine-wine/

https://www.foodandwine.com/wine/a-crush-on-chateauneuf-du-pape