Of all of the supplements on the shelf, by far the most complicated ones are probiotics. How complicated? Even health professionals don’t always fully understand them! Because probiotics aren’t just one thing: every individual strain of probiotics - or combination of strains - is a totally unique entity so we can’t just paint them all with the same brush. So I thought it was time to dedicate a whole episode to learning a little more about them with Bailey Hanna RD, a dietitian who has a deep understanding of the area. Consider this your tutorial on the world of probiotics. From what they are, EXACTLY, to how they are different from fermented foods. We take a look at all the ways that taking probiotic bacteria can influence our metabolism and what you need to think about in order to choose a probiotic from the hundreds sitting on the shelf (or in the fridge!). About Bailey Hanna RD: Bailey Hanna is a gut health dietitian with a focus on Irritable Bowel Syndrome (IBS). She holds a Master of Science degree in Nutrition and Dietetics from Loma Linda University, and has over 7 years of experience working in clinical, research, and advisory roles. Bailey’s work centers on developing tools to help clinicians and individuals sift through the available evidence on diet and supplemental therapies for IBS, focusing extensively on probiotics. On this episode we chat about: What inspired Bailey to become a dietitian How wellness can make us feel like our health issues are our fault Are probiotics evidence-based? Why there are so many different opinions What is a probiotic, exactly? How are probiotics different from fermented foods? Do you need a probiotic if you eat fermented foods? A very detailed look at how probiotics work in the body The truth about gut-derived serotonin Who should consider a probiotic? Who should steer clear? What to look for in a probiotic? Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners…and our sponsors! Today’s episode is sponsored by Bio-K+ Probiotics, a leader in evidence-backed probiotics. Go show them some love at www.biokplus.com I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @baileyhanna.rdn as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! including episode Editorial note: Because this is a probiotic episode sponsored by a probiotic company, I wanted to take the opportunity to say that we have a strict editorial policy that does not allow the sponsor to influence the episode content. For example, our guest has no professional connection to the sponsor, nor did she know the episode was being sponsored by the probiotic company until after the episode was recorded. The integrity of our education comes first!

This week, we’re talking about how to get present, slow down and truly savour the act of cooking and eating with Murielle Banackissa, author of the new plant-based cookbook, Savouring. In an always on world, making the time to cook can feel like an impossible task…there’s always another distraction. And as a parent, I know that the relentlessness (and sometimes, thanklessness!) of family food work can make cooking feel more like a chore than a pleasure. According to Murielle, cooking is the perfect way to romanticize our lives…even if for only 20 minutes. So how can we make space for cooking in our lives, in a way that’s enjoyable and allows us to welcome a few moments of mindfulness in the middle of a hectic day? In this episode, Murielle shares how she battles distraction in the kitchen so she can get present as well as how her upbringing really celebrated gathering for the family meal and how she continues that spirit in her own home. Plus, you can expect a fun sort of cookbook author confidential: what Murielle cooks during a busy week (without a recipe!), the super common recipe I have NEVER made from scratch, the pantry staples Murielle can’t live without and her favourite vegan spots in Montreal. We talk about how to make entertaining a little less intimidating and how to make a recipe your own. I hope this episode inspires you to make cooking a moving meditation that makes everyday a little bit better. About Murielle Banackissa: Murielle Banackissa is a food photographer, recipe developer, and food stylist based in Montreal. Outside of spending hours developing new recipes and shooting them in her home studio, Murielle loves paying attention to the details surrounding her as a way to feel more grounded and present. From water droplets resting on leaves after rainfall, to the golden glow of summer nights, to the way yeasted dough rises under the ideal conditions, she is always seeking the magic in seemingly mundane moments. On this episode we chat about: The diverse food influences that shaped Murielle’s cooking The family meals that inspired Murielle to make meals a special part of her day How she sets herself up to be present in the kitchen Embracing the slow weekend cook What Murielle actually cooks during a busy week What inspired Murielle to go vegan and her surprising advice for new vegans Murielle’s approach to entertaining The go-to ingredients that Murielle relies on in cooking Murielle’s advice for anyone who wants to start a food career Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners… I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @muriellebanackissa as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! including episode

When the going gets tough, do you get going… right into the kitchen? What is it about baking that is so deeply satisfying and comforting? I mean, eating your baking is deeply comforting but what about the act of baking itself? Why do so many of us reach for our apron when we need to chill? It was these questions and more that drove my conversation with Amanda Paa, the food photographer, recipe developer and yes, sourdough baker, behind the blog Heartbeet Kitchen. We talk about how discovering sourdough actually changed Amanda’s life (for real!) and how learning to bake sourdough has become a source of comfort and inspiration in her life, helping her grapple with anxiety and perfectionism. We dive deep into the world of sourdough baking with plenty of practical tips to help even a novice get started, but we also talk a lot about the idea of health and striking that balance between nourishing our bodies and nourishing our souls. Amanda has been a food blogger since 2011 and she has a really unique story because she went from a strict gluten free diet to help manage her autoimmune disease to a sourdough enthusiast. We all want to feel good. And we all want to eat food that tastes good…so what does that actually look like in real life? What is a “healthy” food? And, how do we strike that balance of nourishing our bodies and our souls? Talking to amanda will likely change your perspective on the role of food work in your life….I know you’re going to love this episode! About Amanda Paa: Amanda is a passionate sourdough baker, digital brand owner, and seasoned recipe developer. She founded Heartbeet Kitchen in 2011, and has created a loyal following through her love of teaching others the magic of sourdough, as well as modern, real food recipes. She lives in Wisconsin with her husband and 4 rescue cats and enjoys gardening, dinner parties, and renovating their 1908 home. On this episode we chat about: How Amanda went from gluten free to sourdough enthusiast Why maintaining a sourdough starter is easier than you think Amanda’s secret for a more flavourful sourdough How fermentation alters the gluten and FODMAP structure of wheat Why grocery store sourdough might not be what you expect Why baking feels so therapeutic How sourdough has helped Amanda through anxiety How Amanda got into blogging and what it’s like to do it as a job Her tips for new bloggers Amanda’s lifechanging hack for proofing sourdough Sourdough troubleshooting tips Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners… I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @heartbeetkitchen as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! including

As a dietitian on the internet, it’s not lost on me that there is a MAJOR difference in what people want to see versus what will actually make the biggest difference in their health. Case in point: the enormous amount of content debating the “dangers” of oats or the “benefits” of colostrum and how so very few people actually talk about heart health. So, since it’s February and it’s Heart Month…let’s go there. Because heart disease is still the number one killer of adults in the USA and the number two leading cause of death in Canada. And this conversation is fraught with WAY more trendy controversies than you might expect. Like all the carnivore/blood sugar bros who try and tell you that saturated fat isn’t a problem. Or not to worry about your LDL cholesterol levels. So I wanted to bring in a master myth-buster, Dr Adrian Chavez PhD to break down the science of heart health, what the risk factors are as well as what research says about how to eat for a healthier heart. It was important to me that I talk to an omnivore for this one as I feel like a lot of the plant-based discourse around heart disease makes it sound like anyone who eats animal foods is going to have an instant heart attack…which just isn’t true. We cover different diets for heart health, whether you need omega 3 fatty acids and other supplements and just a ton of BS-free, practical advice on how to eat to keep your body strong and healthy. About Dr Adrian: Dr. Adrian Chavez PhD has a Master’s Degree in Exercise Science and PhD in Nutrition and Health Promotion who has quickly grown a following on Instagram for his no-nonsense, evidence-based nutrition advice. Dr Chavez is host of The Science of Nutrition Podcast and runs a virtual nutrition course called the Nutrition Mastery Blueprint. On this episode we chat about: Dr Adrian’s journey from athletics to a PhD in nutrition What does it actually mean to have a healthy heart? Why are people saying LDL cholesterol isn’t a problem? How dietary cholesterol and saturated fat impacts blood cholesterol The role of fibre in regulating blood fats What to eat and what to minimize for better cholesterol An easy hack to increase fiber + decrease saturated fat Omega 3: diet vs supplements Salt and blood pressure Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners… I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @dr.adrian.chavez as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! recommendations

Ever feel like the Instagram version of motherhood is just a little off the rails? Like when you plop your kid in front of a tablet and hope no one’s watching? Or you show up to the bake sale with store-bought cookies? You are in for a treat today…we’re getting into the messy bits of motherhood, entrepreneurship and more with Liz Hammond and Katie Ruddell of Not Your Mommy podcast. When I created this podcast, I called it The Allsorts Podcast not just because I like candy. It’s also because I wanted to talk about all sorts of things. Because wellness isn’t just drinking green juice. It’s about equal access to health care. It’s about sleeping well. And it’s about navigating our roles and responsibilities in a way that fosters open and honest communication and supports our mental health. And today’s conversation with Liz and Katie is all about turning the idea of the picture perfect mommy on its head. Because I don’t know who decided women get a personality transplant just because they’ve had a kid. Personally, I’ve always felt at odds with that ‘make it magical’ vision of motherhood. I do not, for example, stay up until midnight baking for the bake sale. Or plan extravagant themed birthday parties. Nor do I send holiday cards with professionally shot family portraits. If you do, and you love it, that’s awesome!! But I, for one, embrace B+ parenting as I call it…or as Liz and Katie call it, mini-momming. And they do it with style: I’ve loved listening to their podcast because it’s essentially listening in on two best friends talking about anything and everything that’s on their mind. And I know you’ll love it too! About Liz and Katie: Liz Hammond is a copywriter and essayist whose work has been featured in Huffington Post and Vogue. She is currently at work on a memoir about her experience with postpartum depression. Liz lives with her husband and son in Vancouver in a little house filled with love and books. Katie Ruddell is the owner and founder of the sunshine inspired café group, Kokomo Foods. Before opening the doors to Kokomo’s first location in 2017, Katie spent over 10 years working in marketing and brand strategy in Vancouver. Katie’s relationship with fresh, nourishing food is the result of a lifetime of living and travelling abroad. She became inspired by the accessibility of plant-focused food and how it brought people together, especially when paired with the sun. Years later, Katie left her dream job at lululemon to pursue her five year goal of creating that very thing for her own community. On this episode we chat about: Liz + Katie’s Lululemon origin story Is entrepreneurship the only way to balance ambition and motherhood? How Liz and Katie made the decision to have kids What they thought motherhood would look like vs what it actually feels like The very real challenges of running a business with small children Rejecting the societal mommy ideal and accepting yourself as you are The ups and downs of feeding kids and trying not to mess them up The circle of neglect, train youtube and other parenting necessities Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners… I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @notyourmommy_podcast as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN!

Have you heard of prebiotics before? In this episode of The Allsorts Podcast, we are going to talk all about prebiotics: what they are, how they work in the body and what benefits they might have for us and our gut microbiome. As a gut health dietitian, every time I talk about prebiotics, someone stops me…don’t you mean PRO-biotics? Nope. Nope I don’t. While probiotics - the beneficial bacteria found in our gut - get most of the press, prebiotics - the energy sources for those bacteria - don’t get nearly as much attention. Yes, that’s right: if you want your good gut bacteria to thrive, you need to feed them well. And what do they eat? Fermentable carbohydrates AKA prebiotics. For my IBS friends, you might recognize this concept because of the low FODMAP diet for IBS. FODMAPs are, by definition, fermentable carbohydrates…and some of them are in fact, prebiotics. So I am absolutely thrilled to introduce you to Dr Raylene Reimer PhD, registered dietitian, researcher and professor at the University of Calgary, who just so happens to be an expert on all things fibre and prebiotics. She is going to teach us everything we need to know about feeding our gut microbiome the right way. If you’re a gut health nerd like me, I just know that you’ll get so much out of this episode and it will have you looking at roughage with a whole new appreciation. About Dr Raylene: Dr. Raylene Reimer is a Professor of Nutrition in the Faculty of Kinesiology and Cumming School of Medicine at the University of Calgary. She is also a Registered Dietitian. Dr. Reimer has an internationally recognized research program focused on the role of diet in modifying the gut microbiome and how diet and the microbiome interact to prevent and treat chronic disease. She has done extensive research on dietary fiber and particularly prebiotic fiber. She has published >195 scientific research papers and is principal inventor on several patents. Her research has been widely recognized by the media and with several national nutrition awards. On this episode we chat about: What is a prebiotics, exactly, according to science Dietary fibre vs prebiotics How do prebiotics get used by our gut microbiome? Which foods have prebiotics? The number one source of prebiotics in the North American diet Prebiotics, the gut barrier, and inflammation Prebiotics and blood sugar control Should you take a prebiotic supplement? The exact dosages of prebiotics you need to have an effect for different conditions Is there anyone who should avoid prebiotics? Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners… I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! including

Sugar: the stuff of celebratory birthday cakes and wellness myth. Without a doubt, it elicits some pretty major debate for a pantry staple…and we spend a lot of airspace talking about how sugar affects the body. So, in this week’s episode, I’m going to put on my Registered Dietitian hat and answer all of your burning questions about the sweet stuff, including, “Is sugar bad for you?” In order to answer that question, we’re going to have to dive DEEP. Starting with what the heck sugar actually is and how the body metabolizes it. We’re going to dive into the science and physiology of sugar, with a detour to cover alternative sweeteners like aspartame in order to arrive at the destination: how we should approach sugar in our everyday lives. I hope you love this solo episode, our first of 2024! As always, we’ll start with 3 of Desiree’s current obsessions and close with a question from our community. On this episode we chat about: What is sugar, and how is table sugar different from the sugar in our bodies? How is the sugar we eat metabolized by our body? Is it okay for blood sugars to rise? Glycemic index vs glycemic load Is sugar inflammatory? Does sugar cause diabetes? Aspartame and cancer What you NEED to know about that erythritol and heart disease study How many added sugars should we eat daily? What about fruit? How to beat sugar cravings Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners… I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! Connect with Desiree Website: https://desireerd.com Instagram: https://www.instagram.com/desireenielsenrd/ Full show notes, along with episode links and references, available at https://desireerd.com/podcast/

Growing up, life happened around my grandparent’s kitchen table. Food formed the rhythm of our days…so I feel a special connection to others who share that love of connecting over a meal. And a few years ago, I had the pleasure of connecting with our guest, Asha Wheeldon, over a meal that she co-hosted with a mutual friend. Especially at this time of year, I think we are all acutely reminded of just how deep our feelings about food are…it’s why certain foods give us so much comfort perhaps because a parent used to make a certain dish anytime we were sad or under the weather. Or how around the holidays, so many of us make the same dishes over and over again and give side eye anyone tries to come up with a modern twist on those beloved meals. Which is why I’m so excited to talk to Asha Wheeldon today. Asha is the founder and CEO of Kula Foods; it was Asha’s love of the Afro-Caribbean flavours she grew up with in Kenya and Toronto that inspired her to start her own Afro-Vegan food business. We talk about the role that food played in her early family life in Kenya and the transitions her family made when they immigrated to Canada and then again when Asha headed to the West Coast. I’m so excited to share her story of food, community and entrepreneurship with you all. About Asha Wheeldon: Asha Wheeldon is a community builder, entrepreneur and mother of two who is all about amplifying Black owned businesses and bringing people together. As the Founder and CEO of Kula Foods and Co-founder of Chop It Up! she is on a mission to connect communities through nutritious, 100% plant-based food that’s reflective of her multicultural experiences. On this episode we chat about: The food ways that grounded Asha’s childhood in Kenya What it was like to experience Canadian food culture for the first time How her health changed once she adopted a fully North American style diet How husband’s plant-forward family helped her reconnect to her plant-forward roots What inspired Asha to start Kula on the West Coast The health hiccup that crystalized her plant-based path The reality of starting a consumer packaged good (CPG) business with a toddler and a pandemic The deep lessons Asha has learned through entrepreneurship Asha's favourite plant-based eats in Vancouver Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners… I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @ashawheeldon as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! Full show notes, including episode links and recommendations, at https://desireerd.com/podcast/

If you’re one of those folks who shies away from vegan food because you love all the eggy, cheesy, meaty goodness of omnivore life…well, I get it. I was a vegetarian for a looooong time because I couldn’t imagine not eating cheese. I think that’s probably one of the biggest misconceptions about vegans and plant-based eaters: no one goes vegan because they just don’t like the taste of cheese and steak. They do it for their health. Or the animals. Or the environment. And when they crave all of those flavours and textures they grew up with, they turn to Sam Turnbull for her highly craveable recipes. Sam is the creator, recipe developer and cookbook author behind It Doesn’t Taste Like Chicken, a mini online empire of teaching people how to eat the foods they love, plant style. Sam grew up in a house of hunters, butchers and chefs and she thought she was the last person on the planet who would ever go vegan. And as she started exploring the world of plant-based eating years ago, she realized that there was a lack of hearty, protein-forward recipes that would satisfy her tastebuds. So she did it herself. Vegan steak? You bet. Vegan Eggs? No problem! Sam creates an incredible world of flavours and textures using whole foods like nuts, legumes, tofu and seitan…and if you don’t know what seitan is, we’ll cover that too. Sam has a new cookbook out, called (you guessed it!) Craving Vegan so I had to take this opportunity to grill her for all of her best advice on building flavour so delicious that even a meat eater will sit up and take notice. There are TONS of good cooking tips in this episode, along with a behind the scenes look at what it really takes to be a successful creator. About Sam Turnbull: Sam Turnbull is an award-winning, and 2x bestselling cookbook author, and recipe blogger. Known affectionately for her sunny personality, she will brighten your kitchen with delicious plant-based meals that everyone loves (vegan or not)! She is the author of Fuss-Free Vegan and Fast Easy Cheap Vegan and now her latest cookbook Caving Vegan! Sam also runs an online cooking school called The Ultimate Vegan Kitchen, a subscription meal planner called The Easy Vegan Meal Plan, and you can always find her on her popular blog It Doesn’t Taste Like Chicken where she posts weekly vegan recipes to her millions of readers. On this episode we chat about: How Sam’s very non-vegan upbringing influenced the type of vegan recipes she creates The biggest misconception meat eaters have about vegans How she started her blog, It Doesn’t Taste Like Chicken Real talk on what it tastes to be a successful recipe creator The inspiration behind Sam’s new book, Craving Vegan Sam’s genius tips for swapping out more expensive or hard to find ingredients in recipes Sam’s must have staples for building flavour Tips for saving a recipe that doesn’t taste right Where Sam likes to eat in Toronto The traditional vegan staple that’s primed for the spotlight Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners… I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @itdoesnttastelikechicken as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! Full show notes including episode links and recommendations at desireerd.com/podcast

If you’re at all into food - calling all Bon Appetit groupies and Snaxbois - you probably already have a jar of Fly by Jing’s Sichuan Chili Crisp in your pantry…so you can understand how absolutely stoked I am to be talking with Fly by Jing founder Jing Gao today on the pod. We’ll learn how Jing built a business, reclaimed her name and made everything taste better with her namesake jars of deliciousness. While you already know I’m a big nutrition nerd, I’m also a bit of a nerd for food brands. My first job as a dietitian was for a chain of health food stores so I cemented my interest in discovering new brands pretty early in my career. So much so that when I travel, I always go to a grocery store or two to bring back things I can’t find at home! And on one of those trips, I brought back Fly by Jing’s Sichuan Chili Crisp. Jing has cracked open the food world here in North America with her namesake line of condiments - more than just chili crisp by the way - bringing exceptional quality and flavour with a side of serious style. Her journey from business school graduate to CEO of all things flavour is a story of reclaiming identity, and living your passion that is so incredibly inspiring. And today’s conversation is going to take us all sorts of places, from Jing’s nomadic childhood to working for Blackberry in Beijing (remember people had blackberries?!?) to the flavours of Chengdu’s kitchens to the tradeshow floor in Los Angeles. We’ll learn about what makes Sichuan cuisine so unique, what it’s actually like to start a food brand via kickstarter and more. Jing shares how food became a vehicle for reconnecting to her cultural identity and how she’s on a mission to elevate consciousness through flavour. Jing also has a brand new book filled with gorgeous recipes, The Book of Sichuan Chili Crisp, that you’ll want to read cover to cover. I know you are going to love every moment of this conversation, whether you’re interested in food, entrepreneurship, or self-discovery. About Jing Gao: JING GAO is a chef, entrepreneur, and renowned expert on Chinese cuisine, and she’s on a mission to bring uncensored Chinese flavours to the global table. She was born in Chengdu, Sichuan. Gao founded Baoism, an award-winning modern-Chinese fast casual restaurant in Shanghai, before founding her successful premium Chinese food company Fly By Jing. Her culinary innovations have been featured in leading magazines and food sections, her personal story as a cultural ambassador and entrepreneur has been seen on the BBC and CNN, and she has been featured in the pages of Forbes, Fortune, The Wall Street Journal, and more. Fly By Jing began as a direct-to-consumer ecommerce brand and can now be found in stores across North America. On this episode we chat about: How Jing’s nomadic childhood impacted her sense of identity and place The “fly” restaurants of Chengdu that inspire Jing’s food to this day How a corporate job posting in Beijing lead to Jing’s immersion in the food world What makes Sichuan cuisine so special The suitcase of ingredients Jing packed for her pop up dinners around the globe What it’s really like to start your business with kickstarter Jing’s mission to change perspectives and biases about Chinese cuisine How Fly by Jing gave her the strength to reclaim her birth name Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners… I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @jingtheory as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! Full show notes, including episode links and recommendations at www.desireerd.com/podcast

There are few things that unite us as much as a good loaf of bread. Humans have been consuming the stuff for thousands of years, starting with the the preparation of simple flatbreads from wild grains to the large scale production of breads from domesticated wheats in ancient Egypt…quite literally, bread in all its forms, from tortilla to naan to baguettes, is one of the foundations upon which our civilization has sustained itself. And there is something magical about making bread at home, especially sourdough. With just flour, water and salt - and a little help from the helpful lactic acid bacteria that are all around us - you can create something so delicious that you might just forget that it is inherently vegan…which brings us to today’s guests, Ed and Natasha Tatton. Ed and Natasha are owners of the legendary BReD in Whistler and authors of the new book BReD: sourdough loaves, small breads and other plant-based baking. Ed’s Bred is legendary in these parts so I am excited to introduce you to Ed and Natasha and in this episode we talk about everything from how these two ended up opening a vegan sourdough bakery halfway across the world from their birthplace to what its really like working with your significant other and a few of the surprises they encountered with the North American palate…this episode is filled with so many funny moments. Even if you’re not a bread nerd (YET) you’re going to love it! About Ed and Natasha: Ed Tatton is a professional chef who has been to culinary college and worked in high-end kitchens in the UK, Australia, New Zealand as well as Canada, but now specializes in making organic naturally leavened sourdough. As co-owner of BReD–Organic Sourdough with his wife Natasha, Ed leads a small bakery team, making and baking bread, pizza dough, and other small baked goods. These days, Ed’s food is compassionately 100% plant-based, a movement he is passionately excited to be part of and help grow for the benefit of people, the planet, and animals. He lives in Whistler, BC. Natasha Tatton is an English teacher turned bakery manager, animal rights advocate and co-founder of BReD–Organic Sourdough, a 100% plant-based café/bakery in Whistler, BC. Natasha has taught English all over the world but now leads a small front-of-house team of cashiers and baristas. She taught English and ventured into various food and beverage roles, nurturing her desire to establish a vegan eatery to provide more compassionate food choices for people. On this episode we chat about: How Ed and Natasha met and ended up halfway across the world in Whistler, Canada Ed’s path from chef in Michelin-starred kitchens to sourdough nerd How a yoga studio helped Ed and Natasha launch their bread business Why Ed and Natasha were nervous about letting others know they were vegan What we get wrong about vegan flavours Some of Ed’s favourite vegan baking substitutes Why you should try making your own sourdough (don’t be nervous!) Why zero waste matters to Ed and Natasha Our no-holds-barred (!) discussion of cream cheese icing Ed and Natasha on being partners in life and work Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners… I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @eds_bred as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! including

Feeling anxious lately? I don’t know about you…but my mental health went down the toilet in 2020. I’ve always been anxious by nature but since turning 40 - which was followed closely by the pandemic - I’ve had to make my mental health more of a priority and I know I’m not alone: according to the world health organization, global prevalence of anxiety and depression increased by a whopping 25% in the first year of the pandemic. So, um, maybe we should talk about it? It’s so hard to tease out which feelings are totally normal and expected given the current state of our world and which are a signal that something more serious is going on. And, what to do about it. First things first: I’ve gotta say it, TALK TO YOUR DOC…but I also know that when something goes wrong, so many of us turn to the internet for answers. And it’s the wild west out there, with all manner of opinions on what is causing our anxiety…and what to do about it. If you’ve ever seen a post on regulating your nervous system, activating your vagus nerve and eating to beat anxiety…you might want to listen to this episode. I’m speaking with Dr Nicole Lippman-Barile PhD, clinical psychologist, to talk about anxiety through the lens of wellness. I started following her a while back because she’s very good at calling BS on all the things wellness gets wrong about mental health. And there is some pretty shady advice being doled out on the internet about the role of diet and anxiety, the gut brain connection and the microbiome…you name it, so I wanted to ask Dr Nicole to set the record straight about some common myths as well as evidence-based strategies for improving your mental health. About Nicole Lippman-Barile PhD: Dr. Nicole Barile is a licensed clinical psychologist who specializes in the intensive outpatient treatment of anxiety and mood disorders. She is extensively trained in Cognitive Behavioral Therapy (CBT) as well as Acceptance and Commitment Therapy (ACT) and utilizes elements of Dialectical Behavior Therapy (DBT) and Eastern philosophy. On this episode we chat about: The difference between a feeling of anxiety and an anxiety disorder Whether there’s been an increase of anxiety disorder in the general population or not What we actually know about the gut-brain connection Is there any good evidence that diet CAN cure a diagnosed anxiety disorder? The difference between gut-derived serotonin and brain-derived serotonin. How the pandemic made Nicole realize she had to un-learn the nutrition misinformation she was taught in school What the RECENT research really says about seed oils and inflammation Why individual differences need to be considered when applying mental health or nutrition solutions: If something works for an influencer, does that mean it’ll work for you? The role of therapies such as Cognitive Behavioural Therapy (CBT) and Exposure Therapy in the effective treatment of anxiety Do lifestyle changes like exercise, mindfulness, and social support aid therapy in the treatment of mental illness symptoms? A solution that ISN’T talked about a lot online: how to problem solve what may be causing your anxiety … and approach the things you’ve been avoiding Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners… I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @feedyourmental as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! Full show notes, including episode links and recommendations at www.desireerd.com/podcast

Hold on to your knickers: the number of people with irritable bowel syndrome is now roughly 11% of the world’s population. Yep, you read that right. This is something that a LOT of people are dealing with, and as a gut health dietitian with IBS herself, I see everyday how much confusion and misinformation there is out there about what IBS actually is, and what to do about it. Like, is the low FODMAP diet something everyone should try? How long should you do it? How do you know if your poop is healthy? It’s the reason why I focus so much on gut health nutrition in my practice. But also, it’s why I wrote Good For Your Gut…because I know that as much as working one-on-one with a registered dietitian is the best, most effective course of action, it’s not always available or affordable. So I thought I would invite a fellow IBS dietitian, Jessie Wong RD, to the podcast to talk all about IBS, what it is - what it isn’t, how best to care for the condition and of course, nutrition for IBS! Jessie is a Seattle-based dietitian with over 5 years of experience in caring for people with IBS. She takes an evidence-based, whole person approach to IBS management, with training in low FODMAP nutrition from Monash University. I really enjoy all of the supportive, informative content she is putting out there on her platforms and I just know you’ll learn so much from hearing her teach! This episode is all about the IBS basics, and we talk about what causes IBS and how it should be diagnosed, including the different conditions that can look like IBS as well as the big differences between diarrhea-predominant and constipation-predominant IBS. And of course, we talk about all the ways that nutrition might be involved…and how sometimes, it might not be your main strategy! If you’ve got IBS or have been having difficulty with your gut and are trying to get more information to inform your discussions with your doctor, this is a great episode to check out! On this episode we chat about: The very un-dietitian-y job Jessie did before becoming a dietitian How pregnancy can trigger IBS The connection between digestive issues and disordered eating Conditions that can masquerade as irritable bowel syndrome The different types of bloating The most common cause of intolerance-type reactions How to “read” your poop How to rebuild your food tolerance after elimination Important lifestyle factors that influence motility How does a low FODMAP diet work? When low FODMAP can do more harm than good Fiber + IBS Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners… I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @ibs.dietitian as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! Full show notes including links and recommendations at https://desireerd.com/podcast/

If there is one thing that makes people happy, it’s cake. And if anyone knows how to make a cake that is guaranteed to bring people joy, it’s Lyndsay Sung. Lyndsay is the baker and creative mind behind Coco Cake Land, the blog and instagram account filled with cute confections that are sure to bring a smile to your face. Since the early days of blogging, Lyndsay’s kawaii (that’s Japanese for cute) cakes have gone viral more than a few times but one of the things I love most about Lyndsay is that she actively chooses to build a life that chases fun, beauty and connection. For example, she’s a bass player in not one but TWO bands. She’s got degrees in both gender studies and fine art, leading some to call her a “feminist craftivist”. She even picked up soccer a few years back, just for the heck of it. In this episode, we’re going to talk a LOT about cakes, of course (Lyndsay has just released her second book, Plantcakes: fancy and everyday vegan cakes for everyone!) but a clear throughline of this conversation is staying open and curious about life and going after what makes you happy or brings a smile to your day. …so I hope this episode will do just that! About Lyndsay Sung: Lyndsay is a self-taught baker, cake designer and cookbook author! She is also a mom, a cat mom, and a lover of snacks! When she’s not whipping up a flour storm in the kitchen, Lyndsay can be found playing bass guitar in her mom punk band or plugging away like a teenager posting to her YouTube channel! (Yes, she is in her 40s and not a tween.) On this episode we chat about: How Lyndsay got her start in baking The cookbooks that shaped her How Lyndsay found community and a career in the early days of blogging Why Lyndsay has been called a “feminist craftivist” The importance of chasing happiness and learning How Lyndsay’s art school background translated into cake decorating Simple zero-skill tricks to make your baking look cuter Why Lyndsay shifted to plant-based baking The secrets of vegan buttercream Lyndsay’s OTHER super cool creative hobby Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners… I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @cococakeland as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! recommendations at desireerd.com/podcast

Are those gut healthy snacks you’re buying legit? What’s actually in them? And what should you be eating if you really want to take care of your gut? I’m talking all about the basics of good gut health, gut healthy snacks and sourdough with Chicago-based registered dietitian Morgan Murdock on The Allsorts Podcast! Way back in 2019 I was at Expo West, North America’s largest natural foods expo and as I wandered the aisles upon aisle (there literally thousands of products on display!) I couldn’t help but notice that everything was trying to be a “gut healthy” snack. Of course, as a dietitian I immediately was checking ingredients to see what actually made these products “gut healthy” and knew that this was going to hit shelves in a MAJOR way. Fast forward a few years, and we’re definitely in it. So I thought it would be fun to have a little bit of a “dietitian confessional” with fellow gut health dietitian Morgan Murdock, founder of a new, yes, gut healthy, snack brand, Unbothered Foods. We’re unravelling what makes a food gut healthy or gut friendly like low FODMAP foods vs what we actually look for in foods that promote gut health, such as foods that are high in fibre. About Morgan Murdock RD: Morgan Murdock is a digestive health dietitian turned food founder based in Chicago, Illinois. Morgan is the founder of Unbothered Foods, a gut-friendly food brand that creates deliciously-fermented sourdough crackers. Before creating Unbothered Foods, she worked with hundreds of digestive health patients, helping them get to the root cause of their symptoms and create confidence around food again. Her patients are the inspiration for her food brand and she is on a mission to bring fun back to eating through delicious, gut-friendly food. On this episode we chat about: A perhaps not unsurprising reason many people get into nutrition that few talk about How people think nutrition works vs how it actually works What eating for general gut health looks like vs eating to address digestive disease Why low FODMAP ISN’T a good gut approach for people without IBS Gluten and the Low FODMAP diet Why is sourdough okay for people eating low FODMAP? How do you know you’re getting properly fermented sourdough? Is sugar actually bad for your gut health? What “gut friendly” means in marketing vs what the science says What’s in those gut-friendly snacks, and do they really boost gut health? What you need to watch out for in gut-friendly snacks if you’ve got IBS What to focus on to build a gut healthy pattern Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners… I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN!

What is it to live a good life? Because it’s definitely not the glossy perfection that is sold to us in movies and Instagram. How do we navigate the cards we’ve been dealt - and find that balance between consciously creating our world and allowing ourselves the grace to just be? I don’t know that I am very good at this myself. My anxious mind tends to flicker between worrying about things to worrying that I am worrying about things and not just enjoying the moment…but I am slowly getting better. I think that time and hindsight are gifts that allow us to heal the parts of ourselves that need embracing and then of course sometimes, you need need to pack it all up and go to Paris. It is this and many, many other ideas that I explore on this episode of The Allsorts Podcast with Jackie Kai Ellis, pastry chef, designer, author and host of the new advice podcast, You & I. I’ve followed Jackie’s work for a long time now and from afar, always appreciated her ability to create beauty and romance in the everyday, whether it was taking a moment to eat a perfectly flaky croissant or arrange your space just so. And yet Jackie is not one of those highlight-reel only people. In her memoir, The Measure of My Powers, she dives deep into some of her most vulnerable and harrowing moments, from her battles with depression to the stark realities of a perfectionist trying to open a business. If you are new to the loveliness that is Jackie Kai Ellis, I am sure that after this episode you will be as smitten as I am. About Jackie Kai Ellis: Jackie Kai Ellis is a designer, author, entrepreneur, pastry chef, advice columnist, lifestyle & travel writer, award-winning host of the TV series, House Special, and the advice podcast, You & I. She is best known as the founder of Vancouver’s Beaucoup Bakery, for her design of APT La Fayette in Paris, and her bestselling memoir, “The Measure Of My Powers.” She lives in Vancouver and Paris. On this episode we chat about: Embracing your scars and struggles as part of your path How Jackie’s upbringing shaped her desire to succeed Parenting and your own inner child The question you need to ask yourself before starting any new project How Jackie found herself living in Paris The moment when Jackie’s greatest fear opened her up to a deeper connection with others The role that chocolate chip cookies played in changing Jackie’s life path Why Jackie was worried she wouldn’t be a good parent How Jackie became an advice columnist, the second time around Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners…and a huge thank you to our incredible new sponsor, FODZYME! FODZYME is a unique blend of 3 enzymes that help folks with FODMAP intolerance enjoy food with fewer symptoms. This product is helping me so much that I asked them to partner with us…and they said yes!! FODZYME is giving our podcast community 20% off of their first order with the code DESIREERD. Just visit fodzyme.com to learn more about this incredible breakthrough for those of us with IBS who react to lactose, fructans and GOS in their food. Please show FODZYME a little Allsorts love! I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @jackiekaiellis as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! Full show notes, including episode recommendations and links available at www.desireerd.com/podcast

I don’t know about you…but I thought a LOT less about my food choices before I had kids. And I am a dietitian, so that’s saying a lot! Navigating baby’s first foods can feel a bit overwhelming because there are so many differing opinions out there: finger foods vs purees, baby led weaning, sippy cups or no…with our first born, we invest so much energy in learning the ropes! We read the books. We go to the group sessions. We swap advice with other parents. And there is SO much advice. There is something about bringing another little human into this world that galvanizes our desire to take the best possible care and makes us second guess what should be a totally intuitive activity. Starting solids with your baby can amplify those feelings tenfold, but it doesn’t have to! This week, we are talking with Nita Sharda RD, co-founder of Happy Healthy Eaters and mom of 2 to help us navigate the world of feeding our wee ones so we can be more confident and relaxed and enjoy the process. About Nita Sharda: Nita is a Registered Dietitian, mom and an absolute foodie. Her interest in food was sparked when she was a little girl. She would often spend time in the kitchen admiring her mother’s touch with Indian cuisine. She supports patients through her private practice counseling and also has a passion for infant and childhood nutrition. She is the co-founder of Happy Healthy Eaters alongside Jessica Penner. Happy Healthy Eaters is a platform dedicated to helping parents feel confident about feeding their kids. On this episode we chat about: How a lack of culturally relevant nutrition childhood information led her to start Happy Healthy Eaters How to know your baby is ready to start solids Why iron-rich foods are so important as first foods Is iron-fortified cereal a good option for babies? A progressive approach to introducing non-allergenic foods What is baby-led weaning? How to trust the feeding process Dealing with constipation in babies Should we use sippy cups? Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners…and a huge thank you to our incredible new sponsor, FODZYME! FODZYME is a unique blend of 3 enzymes that help folks with FODMAP intolerance enjoy food with fewer symptoms. This product is helping me so much that I asked them to partner with us…and they said yes!! FODZYME is giving our podcast community 20% off of their first order with the code DESIREERD. Just visit fodzyme.com to learn more about this incredible breakthrough for those of us with IBS who react to lactose, fructans and GOS in their food. Please show FODZYME a little Allsorts love! I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @nita_sharda as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN!

Oh hi! It’s me, Desiree, and today on a solo episode of the pod, we’re going to answer that burning question, “why am I bloated?” Before we get going, you need to know that it is TOTALLY NORMAL to get bloated from time to time. Eat a 3 bean chili? We all get bloated. Holiday feast? Yep, all that food takes up space. Part of a healthy digestive system is occasional variations - like how most of us get constipated for a day or two while we travel or how collard greens will loose up the BMs. But what if it’s not occasional? What if it’s everyday, or multiple times a week? Then, we want to get really curious about what is going on in our bodies. And as a gut health dietitian with IBS, bloating is a part of my life. I can go from unbloated to 5 months pregnant in about 30 minutes. Most of the time, and I’ve spent most of my 10+ years of IBS with minimal symptoms. But something this year has shifted - I am enjoying blaming hormones and stress - and so I’ve had to get real about taking care of my gut to help minimize what for me is very painful bloating. And so when you guys shared your ideas for upcoming podcasts, bloating really stood out to me and here we are! Consider this Bloating 101: we going to cover the basics of bloating, along with some common underlying causes and some useful solutions. Bloating is complex and in no way can this episode cover everything about everything…but it’s a start. I’ve got tons of gut health nutrition resources here on the blog. And of course, if you need to dive deeper you can grab a copy of Good For Your Gut! On this episode we chat about: What is bloating? Bloating vs Distention 5 common causes of bloating Whether more fibre - or less - is a better idea for bloating Why your morning smoothie is making you bloated A one minute fix for stress-induced bloating When you want to see your doctor The number one cause of food intolerance type reactions Community question: Seed cycling Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners…and a huge thank you to our incredible new sponsor, FODZYME! FODZYME is a unique blend of 3 enzymes that help folks with FODMAP intolerance enjoy food with fewer symptoms. This product is helping me so much that I asked them to partner with us…and they said yes!! FODZYME is giving our podcast community 20% off of their first order with the code DESIREERD. Just visit fodzyme.com/desireerd to learn more about this incredible breakthrough for those of us with IBS who react to lactose, fructans and GOS in their food. Please show FODZYME a little Allsorts love! I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! including

How do you know if you want to have kids? As far as adulting goes, having children is the biggest commitment a human can make. I mean, you can change careers, sell that condo, move across the planet or even get help in caring for elderly parents…so it’s kind of interesting that there is relatively little dialogue about the decision to have children. Yes, humanity requires procreation to survive. But at 8 billion souls and counting, the planet isn’t running out of humans any time soon. And there is the very real, very modern conundrum that life is getting more expensive and that many people under the age of 40 are facing less stable, less well paid jobs, a shortage of affordable childcare and housing costs that make owning a home - or even renting a home with an additional bedroom - all but impossible. One of the modern shifts I am most hopeful about is that we are encouraged to imagine what we want our lives to look like and make the decisions that are right for us… and not just accept what society says we should do/say/be. So why does choosing not to have children still feel like it has some stigma attached to it? I want to acknowledge that there is privilege attached to this conversation: women need to have safety and freedom and access to birth control to allow parenthood to become a choice. What’s more, we need to have the financial security to not require a large family to help secure our livelihood. For those of us who find ourselves in those fortunate circumstances, how do you make the choice to have kids or not? Some feel that they “just know”...but what if you feel uncertain? That’s what today’s conversation with my friend Keltie Maguire is all about: Keltie Maguire is a Clarity Coach living in Munich, Germany, who helps women entrepreneurs, freelancers, and professionals to connect with what they truly want in life — and take the steps to realize it. I’ve known Keltie a long time and feel honoured to have this very vulnerable, honest conversation with her here on the pod, I hope it will serve as a starting point for you in your journey to choosing your path. About Keltie Maguire: Keltie Maguire is a Canadian expat and Clarity Coach living in Munich, Germany, who helps women entrepreneurs, freelancers, and professionals to connect with what they truly want in life — and take the steps to realize it. In speaking openly about her own experience facing uncertainty and ambivalence about whether to have kids — and how she arrived at her decision to embrace a childfree life — Keltie began hearing from countless women who related to her story.Through 1-on-1 coaching and her workshop, Kids or Childfree?, Keltie now supports others to get clarity on whether motherhood or a childfree path is for them, so they can live a joyful, dynamic, and fulfilling lives — no matter the choice. On this episode we chat about: What the decision to have kids - or not - is really all about How the societal expectation to have children can impact our decision making How what we see around us influences our decision making How do you get clear on what you really want out of life? The power of allowing yourself to feel what you feel Is it true that you’ll “just know” whether you want kids? The potential loneliness of making the decision not to have kids The lie of the right path Navigating the kids conversation with your partner Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners. I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @keltiemaguire as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! Full show notes, including episode recommendations, available at www.desireerd.com/podcast

Are plant proteins really incomplete? Can your body actually tell the difference between amino acids from plants and amino acids from animals? If you are at all curious about whether you can get optimal protein on a plant-based diet - or if you’ve ever heard that plant protein is incomplete - this week’s episode of The Allsorts Podcast is a must listen (or watch)! There is a strong trend on social media right now that is trying to position plant-based protein as somehow inferior to animal protein which is showing up in a number of formerly vegan influencers remarking that they felt much better when they started putting animal protein back in their meals. As a dietitian, I am thrilled when someone finds a way of eating that works for them. We are all unique and have to do what is right for us. But when someone implies that plant-based protein is somehow inferior…all I’ve got to say is, “where is your evidence for that?” So I’m talking with Vesanto Melina RD, author of the brand new (and heavily researched) book Plant-powered Protein with Brenda Davis RD and Cory Davis. Vesanto is an iconic vegan dietitian who has been driving the evidence-based discussion on plant-based diets since before I was born. She and Brenda are the reason why all of us plant-based dietitians walk a much gentler path. They are both professional heroes of mine so I am deeply honoured to welcome Vesanto to this, the 50th (!!!) episode of The Allsorts Podcast. About Vesanto Melina RD: Vesanto Melina, MS, Registered Dietitian is co-author of books that have won awards internationally and received a starred rating by the American Library Association as “the go-to books” on plant-based nutrition. Most recent are Plant-Powered Protein, Becoming Vegan (Comprehensive and Express Edition) and The Kick Diabetes Cookbook, (all with dietitian Brenda Davis RD). Their books are now in 10 languages. Vesanto has taught nutrition at Seattle’s Bastyr University and at the University of British Columbia and has been a government consultant for 22 years. She is lead author of the Academy of Nutrition and Dietetics latest Position Paper on Vegetarian Diets and an internationally known speaker. On this episode we chat about: How a trip to India in the 1970s changed the way Vesanto thinks about food How going plant-based was controversial in the nutrition community in the 90s What protein is, and what it does in the body Is plant-based protein lower quality than animal protein? How much protein we need daily How to eat enough protein without counting things The historical context for associating protein with meat Common (fixable!) reasons you might not be feeling great plant-based How plant-based diets affect iron stores The connection between plant-based diets and longevity How protein needs change as we get older Support the Pod! We couldn’t make this podcast happen without the support of our amazing listeners. I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @desireenielsenrd @vesantomelina as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! Connect with Vesanto: Get Vesanto’s new book Plant-powered Protein Website: https://nutrispeak.com Instagram: @vesanto.melina Full show notes including recommendations available at www.desireerd.com/podcast