March 17, 2025 • 25 mins
Are you tired of conflicting nutrition advice? This episode unravels the relationship between indulgence and health, highlighting the intricate bond we have with our favorite treats and how they impact our well-being. Join Trisha Jamison, a board-certified functional nutritionist, alongside Dr. Jeff Jamison and Tony Overbay as they navigate this engaging conversation. Delve into what it really means to indulge, from a personal perspective filled with anecdotes about ice cream and gooey cookies to a broader discussion on ultra-processed foods that flood our supermarkets.
As a listener, you'll gain insight into how the foods we consume affect not just our physical health but also our emotional well-being. Our featured listener question sheds light on concerns about dietary habits, including links to ADHD, mental health, and strategies for transitioning to a whole-foods diet without chaos at home. Understand the NOVA classification system to help differentiate between food types, and discover practical steps to clean up your diet without feeling overwhelmed.
With supporting humor and relatable stories, we tackle the real choices that shape a healthier lifestyle. Find encouragement and clarity in our discussion, and learn why what you eat can either fuel your well-being or perpetuate health issues. The more you understand your food choices, the more empowered you'll be to make transitions that last. Dive in, stay curious, and connect with this vibrant community for more health insights! Don’t forget to subscribe and share your thoughts with us.
Email us at trishajamisoncoaching@gmail.com
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:08):
Hello and welcome to the Q&A file, the ultimate
health and wellness playground.
I'm your host, tricia Jamieson,a board-certified functional
nutritionist and lifestylepractitioner, ready to lead you
through a world of healthdiscoveries.
Here we dive into a tapestry ofdisease prevention, to
nutrition, exercise, mentalhealth and building strong
relationships, all spiced withdiverse perspectives.
(00:29):
It's not just a podcast, it's acelebration of health, packed
with insights and a twist of fun.
Welcome aboard the Q&A Files,where your questions ignite our
vibrant discussions and lead toa brighter you.
Welcome, friends, to anotherepisode of the Q&A Files.
I'm your host, trisha Jameson,a functional nutritionist and
lifestyle practitioner and alife coach, and, as always, I'm
(00:52):
thrilled to have my two co-hostshere with me Dr Jeff Jameson, a
board certified familyphysician.
Speaker 2 (00:59):
Hello.
Speaker 1 (01:00):
And Tony Overbay, a licensed marriage and family
therapist.
I'm so glad to have both of youhere with me this morning.
Speaker 3 (01:06):
You are very kind to say, as always, being very
transparent to the listeners.
One of the three of us forgotto podcast last week.
Speaker 1 (01:15):
I'm just giving you the benefit of the doubt.
Speaker 3 (01:17):
You're kind, you're so kind.
How's that one?
Yeah, I mean.
But just to know, the boat fullof old ladies and kittens was
saved.
I was.
Speaker 2 (01:25):
Oh, that's good.
Speaker 1 (01:26):
We're so grateful that you saved those old ladies
and kittens.
Speaker 2 (01:29):
And that's your celebration too, right, that is
absolutely the celebration.
Speaker 1 (01:33):
Well, we're actually not going to have celebrations
today, because we're going to dosomething a little bit more fun
.
Speaker 3 (01:38):
Oh.
Speaker 1 (01:39):
What could be more fun?
Speaker 3 (01:39):
than celebrations.
Are you ready?
Did that sound genuine?
Speaker 1 (01:42):
Yeah Well, hopefully you've eaten, because this might
tickle your taste buds a littlebit.
I want you two to think aboutwhat is your ultimate junk food
indulgence.
Speaker 3 (01:56):
I've got a bunch.
Speaker 1 (01:58):
You can only pick one .
Speaker 2 (01:59):
Okay, okay.
Speaker 1 (02:02):
I'm ready, Jeff.
What's yours?
It's got to be ice cream.
Speaker 2 (02:11):
I love ice cream, tillamook chocolate.
It's called mudslide.
Yeah, that's, that's myfavorite right there.
Speaker 1 (02:15):
Do you have that in Arizona Tillamook?
Speaker 3 (02:18):
Oh, for sure yeah.
Speaker 1 (02:19):
Some places don't it's like shocking, it's like oh
so sad for them world countriesyeah, that's right okay do you
have?
Speaker 3 (02:28):
much light.
I really do, I really do.
I was thinking of candy and itwas funny, right before jeff
said it, I had locked in becausefor honestly, well over 20
years of my life, no doubt,every single night of my life, I
had vanilla bean ice cream withmini chocolate chips and I
would stir it up until it wasalmost like a soup and then have
the mini chocolate chips in it,and it was wild.
And it was so wild becauseevery single night, every night
(02:52):
of my life, and I got to thepoint where I was convinced that
if, for some reason, I couldn'teat it, I was really groggy in
the morning.
And so in my mind I thoughtokay, my body is adapted, so it
needs that as energy.
It turns it into fuel, becausenow we get up and run every
morning.
And and I really thought I hadit all figured out Now I also
had stomach issues my entirelife, and when I finally stopped
eating the ice cream, thosewent away.
(03:12):
So I might've been lactoseintolerant, but tried to power
through it for two decades.
That's not very smart.
Speaker 1 (03:18):
Oh, wow, okay.
How about you, trisha?
Speaker 3 (03:20):
Are we asking you Trisha?
Oh no, is that not part of thegame?
Speaker 1 (03:24):
What do you think mine is?
What is it?
I don't know what yours is.
Speaker 3 (03:27):
Lettuce apples, something like that, Something
boring, Of course lettuce andapples, chocolate chip cookies
oh.
Speaker 1 (03:33):
Yes.
Speaker 2 (03:34):
Warm, moist gooey chocolate chip cookies.
Yep.
Speaker 1 (03:37):
The gooier, the better.
Absolutely, oh, so good.
That's why I have a hard timewhen you bring in your warm
chocolate chip cookies andyou're eating it in front of us.
It's so rude.
I have done this, yes, I have.
Okay, so, but on thetaste-o-meter, zero to 10, 10 is
like absolutely mind-blowing.
Where are your ice cream bowlsof ice cream on that
(03:59):
taste-o-meter for both of you?
Speaker 3 (04:01):
I mean that's a funny way to put it, Cause mine is, I
swear it's almost more of justa.
It's a comfort, it's a, it's ahabit, it's like so, maybe a
little over five maybe six.
Speaker 1 (04:16):
It's nothing like blows my socks off, but it's I
like it, Okay.
No, did you say something?
Speaker 3 (04:18):
other than ice cream, tony, no vanilla bean, ice
cream with chocolate chips.
Speaker 1 (04:20):
Okay, but you said that you can't eat that anymore.
So what is it now?
Speaker 3 (04:23):
Well, ironically, it is a good cookie A chocolate
chip.
And honestly okay.
Tricia, this is funny when yousay the gooey are the better For
me, when one of my daughters,mackie, makes cookies for me.
Often, when she's making themand she knows that, she makes a
special little batch and sheputs semi-sweet mini chocolate
chips instead of milk chocolateand then she basically takes
them out when they're stillgooey or she burns them.
(04:46):
I like them either way, but thegooey ones I will eat with a
spoon because they're so gooey.
Yeah, even though it's a cookie, but I'll eat it with a spoon.
Speaker 1 (04:54):
So so good.
Speaker 3 (04:56):
Would you like that yeah?
Speaker 1 (04:57):
Totally relate to that, okay.
So now on the taste meter whatis that?
Speaker 3 (05:01):
Those are, those are, those are getting up there.
There's maybe a seven, seventaste a meter.
What is that?
Speaker 1 (05:04):
Oh, those are getting up there, there's maybe a seven
, seven and a half Seven sevenand a half.
Speaker 2 (05:08):
Okay, jeff, what is yours?
Well, I think that the icecream's probably about a seven
for me.
Seven, okay, but I have to saysomething.
I don't get it very often, but,oh my gosh, we had it last
night and it was huckleberry.
It was.
Speaker 3 (05:25):
It was a cheesecake that was drizzled with
huckleberry syrup oh my gosh,that was probably a nine right
there okay well there you gothat's perfect and that does
zero to me, by the way, I don'teven know where we're going
today.
But that is so funny.
There's something like acheesecake, but I I thought I
made a guess that you were goingto say a pizookie, because I
(05:45):
had one of those a few nightsago, which was what is?
That Okay, it's a giantchocolate chip cookie in a
skillet that's warm, withvanilla ice cream on it.
Speaker 1 (05:53):
Oh, how come I don't know that A bazooki.
Speaker 3 (05:55):
A pizookie, pizookie.
Speaker 1 (05:57):
Yeah.
Speaker 3 (05:58):
They're in here in California.
And then we were in Arizona andwe went to a restaurant and it
was known for its pizookies aswell.
Speaker 2 (06:04):
Oh, wow, well, we have a, there's a place here
that has those, but we didn'tknow.
They were called pizookies.
Speaker 3 (06:11):
Okay.
Speaker 1 (06:13):
They were super good.
Speaker 3 (06:14):
Yeah, okay.
Speaker 1 (06:15):
Yeah, well, good, and probably my other one would be
gelato.
There's a place in Arizona andit's called Frost and it's
amazing, we love it.
Speaker 2 (06:27):
You need to try it.
Speaker 1 (06:27):
It's Frost oh gosh, here's what ADHD looks like.
While you guys continue.
Speaker 3 (06:32):
I'm going to be looking up Frost on my maps, but
continue.
Speaker 2 (06:36):
Well, Frost is something that it is in Phoenix.
I think it's in Scottsdale areaactually is where I think
there's one and there's one in.
Speaker 1 (06:45):
Tucson Yep, yep, I think you'll find them, but, oh
my gosh, the best, oh, it's notice cream, so much better for
you than ice cream, but it's so,so good.
All right, so mine is probablyon 11, but if you find one of
those really yummy cookies, justlike you're talking about, with
that ice cream, oh my gosh,that is my indulgent, and the
(07:08):
more melty, chocolatey, thebetter.
Okay.
So now I want you to thinkabout what is your go-to healthy
food.
What's something that you lookforward to eating that's healthy
too.
I know you're going to have tothink really hard.
Speaker 3 (07:25):
I think my mic's going out for me, I think it's
apples.
Speaker 2 (07:32):
I really like apples, I like honey crisp and I like
Fuji and I like oh, there'sanother kind recently Cosmic
Crisp.
Yes.
Speaker 1 (07:43):
Well, and we're the apple capital of the world, so
we get phenomenal apples.
We are very lucky.
Speaker 2 (07:51):
Yeah, they're very fresh and right off the tree, or
even during the year.
They're actually really goodbecause the warehouses around
here are filled with nitrogen.
Because the warehouses aroundhere are filled with nitrogen,
so apples don't oxidize, and sothen when they take them out
they're just as crisp as theywere when they came off the tree
.
Speaker 3 (08:09):
Incredible.
Speaker 2 (08:09):
Yeah, so then they get shipped.
And when they get shippedaround the world then they start
to oxidize and you don't havequite as crisp an apple.
But the apples that don't haveto be shipped very far because
they're usually shipped fromaround central Washington and
there's some around in otherareas too.
But central Washington is hugefor the apple crop and so it
(08:31):
doesn't have to go very far toget to us.
Speaker 1 (08:33):
Tony.
Speaker 3 (08:35):
Oh, I'm okay, You're still looking at frost.
I found it, though, frostgelato is in the Santan village,
which is 28 minutes away frommy home in arizona um it will be
worth the drive.
Speaker 1 (08:45):
Oh, we will do seriously, it'll be worth it I
will return and report I'mexcited for you.
Speaker 3 (08:49):
I will turn in, so it's funny dr jeff, when, when
trish asked this, I was thinkingit had to be something bigger.
And I'm not just trying to sayme too, but uh, I am a huge
apple guy and I do eat one ortwo a day.
And I have a funny thing wherecause I don't know, I don't
remember all the names of them.
So this is the one thing where,when I go to a store, I do see
(09:10):
whichever one is the mostexpensive and that's what I buy.
And so I recognize some ofthose names, like, yeah, I'm
trying to think of the CosmicCrisp and the.
Yeah, the.
I mean, I can't even think ofother honey, something honeybee.
And we just bought some applesthat say they're lemonade apples
, but those are more green.
I didn't like them, they're alittle too tart.
And when I used to travel toJapan two or three times a year,
(09:30):
which I did that for about adecade we would stay at this
hotel and it had a littlefarmer's market behind it and
they had perfect they were themost perfect apples for 100 yen,
so like a dollar, and I wouldget one every single day.
And I sometimes think Iromanticized and confabulated my
memory of those apples thatthey were the perfect apple.
So I also have this odd thingwhere I'm continually searching
(09:51):
for that perfect apple, and Ithink that's why I go for the
most expensive apple, andthere's nothing that drives me
crazier than an apple that'ssoft, yeah, but I also don't
like the green one.
So I'm with you there.
But I was going to say inArizona there's a place called
Salad and Go, and I'm not justtrying to say that, oh, this is
the healthy thing, but anamazing Caesar salad or a
(10:11):
barbecue chicken salad, one ofthose two.
It really is good.
I really enjoy those and Ithink part of it is my mindset.
Speaker 1 (10:28):
I think part of it is my mindset.
I think I am doing somethinggood.
Well, you are, that's good.
Well, and that's what mine is.
Mine is a well-made saladloaded with greens and roasted
veggies, topped with grilledsalmon.
That's like my most favorite,All right.
So both of you on yourtaste-o-meter.
What is on your flavor scalezero to 10?
What is your apples?
Your salad?
Where is that on there?
Speaker 2 (10:47):
Also about a seven, I think Okay.
Speaker 3 (10:49):
Okay, this is funny.
I love this.
This is you're providing with amuse, because that scaling is a
real difficult thing for me asa therapist, and a lot of
therapists scale so they'resaying all right on the week on
a scale of one to 10.
And I often I struggle withthat, so I don't do a lot of
scaling.
Speaker 1 (11:03):
Like 10 is mind blowing, just like out of this
world.
Speaker 3 (11:12):
But my my thought immediately with I wanted to go
middle five, six with the appleand I thought with the barbecue
chicken salad I could probablyget it up to a seven and a half,
maybe an eight, a Caesarsitting in there at a seven.
But now I'm thinking, well,what is a 10?
Speaker 1 (11:20):
I'm not quite sure.
I think it's like A 10 is warmchocolate chip cookie.
That's a 10.
I would do it.
Speaker 3 (11:25):
And then I like I really do enjoy Mexican food too
, so get me something good there, but I just know it's not
healthy for me.
Speaker 1 (11:30):
Right, yeah, we're talking about healthy.
Speaker 3 (11:34):
Yeah, okay, so that helps.
Speaker 1 (11:35):
All right, perfect, gentlemen, this is great.
So why do you suppose theultimate junk food indulgence
won the tastometer?
For the most part.
Speaker 3 (11:50):
Because God is kind, he's still yummy things Well.
Speaker 2 (11:52):
I think it's probably has to do with our brain's
connection and desire for sugar.
Speaker 1 (11:58):
Okay.
Yeah, they're designed to hookus.
Speaker 2 (12:02):
Yeah.
Speaker 1 (12:03):
Exactly what you're talking about.
So the ultra processed foodsaren't just about convenience.
They're engineered to be hyperpalatable, meaning they light up
the brain's reward system inways that real whole foods don't
usually do.
And they're loaded with, justlike Jeff said, the perfect
(12:25):
culmination of sugar, fat andsalt, and it creates a what?
Speaker 3 (12:33):
Dopamine, awesome time.
Speaker 1 (12:34):
Yes, an awesome time.
Yes, but a dopamine dump.
It's an addictive cycle that wego through and we crave more
and more, while we truly neverfeel satisfied.
But I have to say that with awarm chocolate chip cookie, I'm
usually satisfied.
Speaker 3 (12:48):
How many do you have, though?
I mean cause I will eat thoseto indulgence, though, and
that's one of my problems.
So I don't know if satisfiedversus oh.
I feel sick.
Speaker 2 (12:58):
Well, there is a difference, Barely there's a
little fine line there that'slike oh, I just love this.
Oh, I've had too much, yeah,but that has been.
Speaker 3 (13:08):
You know the more that I do think about what we've
talked about so often, sittingwith the discomfort, growth and
the discomfort.
I have transformed that overinto food and that has helped a
bit where I've noticed that I amfull and I'm wanting to taste
this thing and I am observingthat and every now and again
then I'm also observing meshoving another bite in my mouth
(13:28):
.
But there are times where Ihave even said I'm done my wife
and I call it eating for sportat the end of a meal.
Speaker 2 (13:35):
Oh, yeah, yeah.
Speaker 3 (13:36):
Just because you like the experience yeah.
Yeah.
Speaker 2 (13:39):
There's just something lovely about having
something that tastes good andchewing and swallowing, and that
whole experience is just lovely.
Speaker 1 (13:47):
And my body shows it.
This goes right into.
I mean so like food, scientistsliterally design these foods to
override your body's naturalhunger cues.
So the crunch of a potato chip,the melt in your mouth, texture
of a processed cookie, theperfect balance of sweetness in
a soda.
It's all so carefullyarticulated and calculated so to
(14:11):
keep you coming back for more.
And, the worst part, thesefoods replace real nourishment.
So instead of eating somethingthat fuels your body, you're
consuming lab-made ingredientsthat can disrupt hormones, spike
blood sugar and driveinflammation.
So what's all this doing to ourhealth?
(14:32):
We're going to find out today.
We have this amazing listenerquestion from Amanda that's
going to tie all this intogether, and it's pretty packed
, and so we may do two episodeshere.
We'll see how long this takes.
Speaker 2 (14:48):
Buckle up, tony, here it comes.
Speaker 3 (14:50):
I have a thousand jokes going through my mind
right now and I'm uncomfortable,and I also have a hyper
processed peanut butterchocolate bar right here that I
want to look at thoseingredients in a minute.
Speaker 1 (15:04):
I'm glad you actually have those.
Speaker 2 (15:06):
Hey, it says nature's way on it.
So it must be good, it must begood.
Speaker 1 (15:10):
Anything that says nature or anything is good for
you, right?
Okay, this is her question,though she says hey, tricia, dr
Jeff and Tony, I'm feeling sooverwhelmed by the conflicting
nutrition advice out there.
I keep hearing that seed oilsare bad, but they seem to be in
everything.
I also have a teenager withADHD and I've read that diet can
(15:31):
impact focus and mood.
What should I be avoiding?
On top of that, I struggle withanxiety myself and have noticed
I feel worse when I eat junkfood.
Is there really a link betweendiet and mental health?
I want to switch to a wholefoods diet, but between my busy
schedule and my kids being usedto processed snacks, I don't
(15:54):
even know where to start withouta full family revolt.
If I had to cut out just onething today that would make the
biggest impact on our health,what would it be, and are there
any convenient, healthyalternatives that won't take
forever to prepare?
Please, please help.
So, like I said, this is a hugeloaded question and it's kind
(16:17):
of like where do we even start?
So where I would like to startfirst is I want to kind of break
down what processed foods evenare.
There's a science behind ultraprocessed foods and chronic
disease.
So we're going to go through.
It's called the NOVAclassification system, and the
(16:38):
first system is unprocessed orminimally processed foods.
I want you to think about wholefoods, so we talked about some
of them, like salads and roastedveggies and salmon meat, eggs,
whole grains anything that isnot processed at all.
Number two is processedculinary ingredients.
(17:00):
These things are like olive oil, butter, spices and salt, and
all these things are used incooking to enhance the flavor.
Number three is processed foods, so these are lightly altered
foods, like cheese, cannedvegetables and fermented foods.
Most of these foods stillretain their nutrients.
(17:23):
Number four is ultra processedfoods, or UPFs.
Ultra processed foods Now,these are industrial products
packed with additives,preservatives, seed oils and
artificial ingredients and dyes.
This is what I like to callFranken foods, and that's
(17:48):
because they are so far removedfrom real whole food, and I want
you to think of things likechips, sodas, frozen meals.
Speaker 2 (17:57):
You're not going after Oreos again, are you?
Speaker 3 (18:00):
No, those are vegan.
Those are vegan.
Yeah, they're all vegan.
Speaker 2 (18:03):
We're okay with the Oreos.
Speaker 1 (18:04):
Yeah.
Speaker 2 (18:05):
They're so good.
Speaker 1 (18:06):
Well, and it's really funny, and if it's at Costco.
Speaker 2 (18:09):
if you get Costco chips, those are okay, right,
yeah, exactly Because they saynatural.
Speaker 1 (18:13):
Yeah, so Brandon and I were at Costco one time and we
were looking at we're not evengoing to talk about this, so I
don't even I hate to even bringthis up, but we're looking on a
certain thing on packaged foods,and so we'll do this at another
time but it's the bioengineeredfood.
And he was like, well, I knowthat they don't have
(18:34):
bioengineered food ingredientsin Oreos.
And I said, oh, let's go take alook.
And so on our way there, we'relooking at cereals.
And he was just like gettingmore and more angry.
He's like, oh my gosh, is thereanything that doesn't have
bioengineered ingredients onthere?
And I said, well, what do youthink?
(18:54):
Do you think it's going to haveit on there?
Well, I'm hoping it's not, butit probably is.
We went, found his Oreos and,sure enough, it had
bio-ingredients on there.
Speaker 3 (19:04):
Richie, can you take that part out?
Trisha says that they havebio-engineered.
Speaker 1 (19:09):
Bio-engineered ingredients.
That's right, and he was soupset, but I have to say he
didn't have he's like he didn'teven want it.
So we'll talk about that atanother time, but for right now,
we're talking aboutpreservatives and all the other
stuff that's in our food supplyand I want you to think about.
(19:29):
If you even just flip over thepackage of your typical
store-bought fast food chickennugget, you'll find dozens of
ingredients, not just chicken,but a long list of stabilizers,
emulsifiers, flavors andpreservatives, dyes.
Talk about that too, butinstead of something as simple
(19:51):
as chicken salt and seasoning.
So rather than you get thisconcoction of all these modified
starches, seed oils, soyprotein isolates and chemical
additives so some of these are.
I can't even believe it, butthey're banned in other
countries, and so it's somaddening that the FDA has
(20:11):
allowed so much in our foodsupply.
We should not have this in ourfood, but a lot of these things
are linked to hyperactivity inchildren, cancers, all sorts of
things.
Any thoughts about that,gentlemen?
Speaker 2 (20:25):
So you're going to say to Amanda then we're
addressing Amanda's questionthat can these foods interfere
with or make worse a person'sADHD, especially in children?
And the answer to that isundoubtedly yes.
Speaker 1 (20:42):
Yes, and we're going to talk about that later in the
episode.
Speaker 2 (20:46):
So we're getting ahead of ourselves again.
I like doing that.
I love it.
Speaker 1 (20:51):
No, but such a great question and we are definitely
going to tackle that in just afew minutes.
Speaker 2 (20:57):
Tony, have you noticed when we get there, think
about, have you noticed, as aperson who suffers but yet works
so well with ADHD, if you havefoods that interfere with that?
I'd love to hear what you haveto say about that.
Speaker 3 (21:12):
Well, just a sneak preview, though.
I really appreciate this episodeso far.
I don't think I've ever paidmore attention even while all
the jokes are going on in myhead because this is an area
that I'm very aware that I don'tknow what I don't know, and my
immaturity kicks in big time,like it doesn't matter.
And then now, having thesurgery coming up there's before
I knew that I had structuralissues that need to be dealt
(21:34):
with.
I did think it was all morearound inflammation, and so I
did read a book or two aboutthat and I started looking at
what that looked like and thatI'm going to clean up my whole
diet.
And then I, immaturely, once Irealized that it was structural
and I was going to have surgery,I'm doing the thing where I
will clean up my diet later, Iwill do it after and I'm not
(21:56):
happy about it.
So this is nice to talk aboutit, but this whole thing is I
know that I need to know more,because in one breath I want to
live forever, which is why Iexercise, but I've never dealt
with my diet and I know thatthat's the case.
Speaker 1 (22:09):
Okay, well, this is going to be an awesome episode
for you.
Speaker 3 (22:12):
Or is it?
Speaker 1 (22:13):
Yes, no, it is.
So there was a study done andthere were two identical twins
and they had the exact samecalories but different diets.
So one twin was on an ultraprocessed diet and that twin she
gained weight, developedinsulin resistance, experienced
(22:36):
energy crashes and increasedinflammation.
This is within two weeks, twoweeks that they did this study
with these two twins.
Speaker 3 (22:46):
You see the study's flawed.
If they would have carried thatout for years, they would have
found that she was much happier,and the other one fell off a
cliff or something.
Speaker 1 (22:53):
Okay, the other twin she ate a whole foods diet.
And this twin she lost weight,improved her metabolism and had
better energy and sleep andsatiety control.
So the whole idea here is thatnot all calories are created
equal.
(23:13):
So often I get this questionthat a calorie is a calorie.
A calorie is not necessarily acalorie.
We're going to just talk aboutthis for a second.
The quality of food does affectmetabolism, appetite regulation
and long-term health.
So this has been such animportant conversation.
Thank you, amanda, for yourvery detailed questions.
(23:35):
We've covered how ultraprocessed foods impact our
health.
In our next segment, we aregoing to focus on chronic
disease, mental health and ADHDand give you practical steps to
clean up your diet withoutfeeling overwhelmed.
So we're not done yet.
There's so much more to unpackabout how food affects the brain
(23:57):
, mood and even our hormones.
If this episode resonated withyou, please share it with
someone who needs to hear it,like Tony.
And remember your questionsdrive our conversation.
Please send them totrishajamesoncoaching at
gmailcom and don't forget tosubscribe so you never miss an
episode.
My final words for today yourfood is either fueling your
(24:21):
health or feeding your disease,so choose wisely.
We'll see you on the nextepisode.
Bye-bye everybody.
Thanks for tuning in to the Q&AFiles, delighted to share
today's gems of wisdom with you.
Your questions light up ourshow, fueling the engaging
dialogues that make ourcommunity extra special.
Keep sending your questions totrishajamesoncoaching at
(24:43):
gmailcom.
Your curiosity is our compass.
Please hit, subscribe, spreadthe word and let's grow the
circle of insight and communitytogether.
I'm Trisha Jameson, signing off.
Stay curious, keep thriving andkeep smiling, and I'll catch
you on the next episode.
Hello and welcome to the Q&A file, the ultimate
health and wellness playground.
I'm your host, tricia Jamieson,a board-certified functional
nutritionist and lifestylepractitioner, ready to lead you
through a world of healthdiscoveries.
Here we dive into a tapestry ofdisease prevention, to
nutrition, exercise, mentalhealth and building strong
relationships, all spiced withdiverse perspectives.
(00:29):
It's not just a podcast, it's acelebration of health, packed
with insights and a twist of fun.
Welcome aboard the Q&A Files,where your questions ignite our
vibrant discussions and lead toa brighter you.
Welcome, friends, to anotherepisode of the Q&A Files.
I'm your host, trisha Jameson,a functional nutritionist and
lifestyle practitioner and alife coach, and, as always, I'm
(00:52):
thrilled to have my two co-hostshere with me Dr Jeff Jameson, a
board certified familyphysician.
Speaker 2 (00:59):
Hello.
Speaker 1 (01:00):
And Tony Overbay, a licensed marriage and family
therapist.
I'm so glad to have both of youhere with me this morning.
Speaker 3 (01:06):
You are very kind to say, as always, being very
transparent to the listeners.
One of the three of us forgotto podcast last week.
Speaker 1 (01:15):
I'm just giving you the benefit of the doubt.
Speaker 3 (01:17):
You're kind, you're so kind.
How's that one?
Yeah, I mean.
But just to know, the boat fullof old ladies and kittens was
saved.
I was.
Speaker 2 (01:25):
Oh, that's good.
Speaker 1 (01:26):
We're so grateful that you saved those old ladies
and kittens.
Speaker 2 (01:29):
And that's your celebration too, right, that is
absolutely the celebration.
Speaker 1 (01:33):
Well, we're actually not going to have celebrations
today, because we're going to dosomething a little bit more fun
.
Speaker 3 (01:38):
Oh.
Speaker 1 (01:39):
What could be more fun?
Speaker 3 (01:39):
than celebrations.
Are you ready?
Did that sound genuine?
Speaker 1 (01:42):
Yeah Well, hopefully you've eaten, because this might
tickle your taste buds a littlebit.
I want you two to think aboutwhat is your ultimate junk food
indulgence.
Speaker 3 (01:56):
I've got a bunch.
Speaker 1 (01:58):
You can only pick one .
Speaker 2 (01:59):
Okay, okay.
Speaker 1 (02:02):
I'm ready, Jeff.
What's yours?
It's got to be ice cream.
Speaker 2 (02:11):
I love ice cream, tillamook chocolate.
It's called mudslide.
Yeah, that's, that's myfavorite right there.
Speaker 1 (02:15):
Do you have that in Arizona Tillamook?
Speaker 3 (02:18):
Oh, for sure yeah.
Speaker 1 (02:19):
Some places don't it's like shocking, it's like oh
so sad for them world countriesyeah, that's right okay do you
have?
Speaker 3 (02:28):
much light.
I really do, I really do.
I was thinking of candy and itwas funny, right before jeff
said it, I had locked in becausefor honestly, well over 20
years of my life, no doubt,every single night of my life, I
had vanilla bean ice cream withmini chocolate chips and I
would stir it up until it wasalmost like a soup and then have
the mini chocolate chips in it,and it was wild.
And it was so wild becauseevery single night, every night
(02:52):
of my life, and I got to thepoint where I was convinced that
if, for some reason, I couldn'teat it, I was really groggy in
the morning.
And so in my mind I thoughtokay, my body is adapted, so it
needs that as energy.
It turns it into fuel, becausenow we get up and run every
morning.
And and I really thought I hadit all figured out Now I also
had stomach issues my entirelife, and when I finally stopped
eating the ice cream, thosewent away.
(03:12):
So I might've been lactoseintolerant, but tried to power
through it for two decades.
That's not very smart.
Speaker 1 (03:18):
Oh, wow, okay.
How about you, trisha?
Speaker 3 (03:20):
Are we asking you Trisha?
Oh no, is that not part of thegame?
Speaker 1 (03:24):
What do you think mine is?
What is it?
I don't know what yours is.
Speaker 3 (03:27):
Lettuce apples, something like that, Something
boring, Of course lettuce andapples, chocolate chip cookies
oh.
Speaker 1 (03:33):
Yes.
Speaker 2 (03:34):
Warm, moist gooey chocolate chip cookies.
Yep.
Speaker 1 (03:37):
The gooier, the better.
Absolutely, oh, so good.
That's why I have a hard timewhen you bring in your warm
chocolate chip cookies andyou're eating it in front of us.
It's so rude.
I have done this, yes, I have.
Okay, so, but on thetaste-o-meter, zero to 10, 10 is
like absolutely mind-blowing.
Where are your ice cream bowlsof ice cream on that
(03:59):
taste-o-meter for both of you?
Speaker 3 (04:01):
I mean that's a funny way to put it, Cause mine is, I
swear it's almost more of justa.
It's a comfort, it's a, it's ahabit, it's like so, maybe a
little over five maybe six.
Speaker 1 (04:16):
It's nothing like blows my socks off, but it's I
like it, Okay.
No, did you say something?
Speaker 3 (04:18):
other than ice cream, tony, no vanilla bean, ice
cream with chocolate chips.
Speaker 1 (04:20):
Okay, but you said that you can't eat that anymore.
So what is it now?
Speaker 3 (04:23):
Well, ironically, it is a good cookie A chocolate
chip.
And honestly okay.
Tricia, this is funny when yousay the gooey are the better For
me, when one of my daughters,mackie, makes cookies for me.
Often, when she's making themand she knows that, she makes a
special little batch and sheputs semi-sweet mini chocolate
chips instead of milk chocolateand then she basically takes
them out when they're stillgooey or she burns them.
(04:46):
I like them either way, but thegooey ones I will eat with a
spoon because they're so gooey.
Yeah, even though it's a cookie, but I'll eat it with a spoon.
Speaker 1 (04:54):
So so good.
Speaker 3 (04:56):
Would you like that yeah?
Speaker 1 (04:57):
Totally relate to that, okay.
So now on the taste meter whatis that?
Speaker 3 (05:01):
Those are, those are, those are getting up there.
There's maybe a seven, seventaste a meter.
What is that?
Speaker 1 (05:04):
Oh, those are getting up there, there's maybe a seven
, seven and a half Seven sevenand a half.
Speaker 2 (05:08):
Okay, jeff, what is yours?
Well, I think that the icecream's probably about a seven
for me.
Seven, okay, but I have to saysomething.
I don't get it very often, but,oh my gosh, we had it last
night and it was huckleberry.
It was.
Speaker 3 (05:25):
It was a cheesecake that was drizzled with
huckleberry syrup oh my gosh,that was probably a nine right
there okay well there you gothat's perfect and that does
zero to me, by the way, I don'teven know where we're going
today.
But that is so funny.
There's something like acheesecake, but I I thought I
made a guess that you were goingto say a pizookie, because I
(05:45):
had one of those a few nightsago, which was what is?
That Okay, it's a giantchocolate chip cookie in a
skillet that's warm, withvanilla ice cream on it.
Speaker 1 (05:53):
Oh, how come I don't know that A bazooki.
Speaker 3 (05:55):
A pizookie, pizookie.
Speaker 1 (05:57):
Yeah.
Speaker 3 (05:58):
They're in here in California.
And then we were in Arizona andwe went to a restaurant and it
was known for its pizookies aswell.
Speaker 2 (06:04):
Oh, wow, well, we have a, there's a place here
that has those, but we didn'tknow.
They were called pizookies.
Speaker 3 (06:11):
Okay.
Speaker 1 (06:13):
They were super good.
Speaker 3 (06:14):
Yeah, okay.
Speaker 1 (06:15):
Yeah, well, good, and probably my other one would be
gelato.
There's a place in Arizona andit's called Frost and it's
amazing, we love it.
Speaker 2 (06:27):
You need to try it.
Speaker 1 (06:27):
It's Frost oh gosh, here's what ADHD looks like.
While you guys continue.
Speaker 3 (06:32):
I'm going to be looking up Frost on my maps, but
continue.
Speaker 2 (06:36):
Well, Frost is something that it is in Phoenix.
I think it's in Scottsdale areaactually is where I think
there's one and there's one in.
Speaker 1 (06:45):
Tucson Yep, yep, I think you'll find them, but, oh
my gosh, the best, oh, it's notice cream, so much better for
you than ice cream, but it's so,so good.
All right, so mine is probablyon 11, but if you find one of
those really yummy cookies, justlike you're talking about, with
that ice cream, oh my gosh,that is my indulgent, and the
(07:08):
more melty, chocolatey, thebetter.
Okay.
So now I want you to thinkabout what is your go-to healthy
food.
What's something that you lookforward to eating that's healthy
too.
I know you're going to have tothink really hard.
Speaker 3 (07:25):
I think my mic's going out for me, I think it's
apples.
Speaker 2 (07:32):
I really like apples, I like honey crisp and I like
Fuji and I like oh, there'sanother kind recently Cosmic
Crisp.
Yes.
Speaker 1 (07:43):
Well, and we're the apple capital of the world, so
we get phenomenal apples.
We are very lucky.
Speaker 2 (07:51):
Yeah, they're very fresh and right off the tree, or
even during the year.
They're actually really goodbecause the warehouses around
here are filled with nitrogen.
Because the warehouses aroundhere are filled with nitrogen,
so apples don't oxidize, and sothen when they take them out
they're just as crisp as theywere when they came off the tree
.
Speaker 3 (08:09):
Incredible.
Speaker 2 (08:09):
Yeah, so then they get shipped.
And when they get shippedaround the world then they start
to oxidize and you don't havequite as crisp an apple.
But the apples that don't haveto be shipped very far because
they're usually shipped fromaround central Washington and
there's some around in otherareas too.
But central Washington is hugefor the apple crop and so it
(08:31):
doesn't have to go very far toget to us.
Speaker 1 (08:33):
Tony.
Speaker 3 (08:35):
Oh, I'm okay, You're still looking at frost.
I found it, though, frostgelato is in the Santan village,
which is 28 minutes away frommy home in arizona um it will be
worth the drive.
Speaker 1 (08:45):
Oh, we will do seriously, it'll be worth it I
will return and report I'mexcited for you.
Speaker 3 (08:49):
I will turn in, so it's funny dr jeff, when, when
trish asked this, I was thinkingit had to be something bigger.
And I'm not just trying to sayme too, but uh, I am a huge
apple guy and I do eat one ortwo a day.
And I have a funny thing wherecause I don't know, I don't
remember all the names of them.
So this is the one thing where,when I go to a store, I do see
(09:10):
whichever one is the mostexpensive and that's what I buy.
And so I recognize some ofthose names, like, yeah, I'm
trying to think of the CosmicCrisp and the.
Yeah, the.
I mean, I can't even think ofother honey, something honeybee.
And we just bought some applesthat say they're lemonade apples
, but those are more green.
I didn't like them, they're alittle too tart.
And when I used to travel toJapan two or three times a year,
(09:30):
which I did that for about adecade we would stay at this
hotel and it had a littlefarmer's market behind it and
they had perfect they were themost perfect apples for 100 yen,
so like a dollar, and I wouldget one every single day.
And I sometimes think Iromanticized and confabulated my
memory of those apples thatthey were the perfect apple.
So I also have this odd thingwhere I'm continually searching
(09:51):
for that perfect apple, and Ithink that's why I go for the
most expensive apple, andthere's nothing that drives me
crazier than an apple that'ssoft, yeah, but I also don't
like the green one.
So I'm with you there.
But I was going to say inArizona there's a place called
Salad and Go, and I'm not justtrying to say that, oh, this is
the healthy thing, but anamazing Caesar salad or a
(10:11):
barbecue chicken salad, one ofthose two.
It really is good.
I really enjoy those and Ithink part of it is my mindset.
Speaker 1 (10:28):
I think part of it is my mindset.
I think I am doing somethinggood.
Well, you are, that's good.
Well, and that's what mine is.
Mine is a well-made saladloaded with greens and roasted
veggies, topped with grilledsalmon.
That's like my most favorite,All right.
So both of you on yourtaste-o-meter.
What is on your flavor scalezero to 10?
What is your apples?
Your salad?
Where is that on there?
Speaker 2 (10:47):
Also about a seven, I think Okay.
Speaker 3 (10:49):
Okay, this is funny.
I love this.
This is you're providing with amuse, because that scaling is a
real difficult thing for me asa therapist, and a lot of
therapists scale so they'resaying all right on the week on
a scale of one to 10.
And I often I struggle withthat, so I don't do a lot of
scaling.
Speaker 1 (11:03):
Like 10 is mind blowing, just like out of this
world.
Speaker 3 (11:12):
But my my thought immediately with I wanted to go
middle five, six with the appleand I thought with the barbecue
chicken salad I could probablyget it up to a seven and a half,
maybe an eight, a Caesarsitting in there at a seven.
But now I'm thinking, well,what is a 10?
Speaker 1 (11:20):
I'm not quite sure.
I think it's like A 10 is warmchocolate chip cookie.
That's a 10.
I would do it.
Speaker 3 (11:25):
And then I like I really do enjoy Mexican food too
, so get me something good there, but I just know it's not
healthy for me.
Speaker 1 (11:30):
Right, yeah, we're talking about healthy.
Speaker 3 (11:34):
Yeah, okay, so that helps.
Speaker 1 (11:35):
All right, perfect, gentlemen, this is great.
So why do you suppose theultimate junk food indulgence
won the tastometer?
For the most part.
Speaker 3 (11:50):
Because God is kind, he's still yummy things Well.
Speaker 2 (11:52):
I think it's probably has to do with our brain's
connection and desire for sugar.
Speaker 1 (11:58):
Okay.
Yeah, they're designed to hookus.
Speaker 2 (12:02):
Yeah.
Speaker 1 (12:03):
Exactly what you're talking about.
So the ultra processed foodsaren't just about convenience.
They're engineered to be hyperpalatable, meaning they light up
the brain's reward system inways that real whole foods don't
usually do.
And they're loaded with, justlike Jeff said, the perfect
(12:25):
culmination of sugar, fat andsalt, and it creates a what?
Speaker 3 (12:33):
Dopamine, awesome time.
Speaker 1 (12:34):
Yes, an awesome time.
Yes, but a dopamine dump.
It's an addictive cycle that wego through and we crave more
and more, while we truly neverfeel satisfied.
But I have to say that with awarm chocolate chip cookie, I'm
usually satisfied.
Speaker 3 (12:48):
How many do you have, though?
I mean cause I will eat thoseto indulgence, though, and
that's one of my problems.
So I don't know if satisfiedversus oh.
I feel sick.
Speaker 2 (12:58):
Well, there is a difference, Barely there's a
little fine line there that'slike oh, I just love this.
Oh, I've had too much, yeah,but that has been.
Speaker 3 (13:08):
You know the more that I do think about what we've
talked about so often, sittingwith the discomfort, growth and
the discomfort.
I have transformed that overinto food and that has helped a
bit where I've noticed that I amfull and I'm wanting to taste
this thing and I am observingthat and every now and again
then I'm also observing meshoving another bite in my mouth
(13:28):
.
But there are times where Ihave even said I'm done my wife
and I call it eating for sportat the end of a meal.
Speaker 2 (13:35):
Oh, yeah, yeah.
Speaker 3 (13:36):
Just because you like the experience yeah.
Yeah.
Speaker 2 (13:39):
There's just something lovely about having
something that tastes good andchewing and swallowing, and that
whole experience is just lovely.
Speaker 1 (13:47):
And my body shows it.
This goes right into.
I mean so like food, scientistsliterally design these foods to
override your body's naturalhunger cues.
So the crunch of a potato chip,the melt in your mouth, texture
of a processed cookie, theperfect balance of sweetness in
a soda.
It's all so carefullyarticulated and calculated so to
(14:11):
keep you coming back for more.
And, the worst part, thesefoods replace real nourishment.
So instead of eating somethingthat fuels your body, you're
consuming lab-made ingredientsthat can disrupt hormones, spike
blood sugar and driveinflammation.
So what's all this doing to ourhealth?
(14:32):
We're going to find out today.
We have this amazing listenerquestion from Amanda that's
going to tie all this intogether, and it's pretty packed
, and so we may do two episodeshere.
We'll see how long this takes.
Speaker 2 (14:48):
Buckle up, tony, here it comes.
Speaker 3 (14:50):
I have a thousand jokes going through my mind
right now and I'm uncomfortable,and I also have a hyper
processed peanut butterchocolate bar right here that I
want to look at thoseingredients in a minute.
Speaker 1 (15:04):
I'm glad you actually have those.
Speaker 2 (15:06):
Hey, it says nature's way on it.
So it must be good, it must begood.
Speaker 1 (15:10):
Anything that says nature or anything is good for
you, right?
Okay, this is her question,though she says hey, tricia, dr
Jeff and Tony, I'm feeling sooverwhelmed by the conflicting
nutrition advice out there.
I keep hearing that seed oilsare bad, but they seem to be in
everything.
I also have a teenager withADHD and I've read that diet can
(15:31):
impact focus and mood.
What should I be avoiding?
On top of that, I struggle withanxiety myself and have noticed
I feel worse when I eat junkfood.
Is there really a link betweendiet and mental health?
I want to switch to a wholefoods diet, but between my busy
schedule and my kids being usedto processed snacks, I don't
(15:54):
even know where to start withouta full family revolt.
If I had to cut out just onething today that would make the
biggest impact on our health,what would it be, and are there
any convenient, healthyalternatives that won't take
forever to prepare?
Please, please help.
So, like I said, this is a hugeloaded question and it's kind
(16:17):
of like where do we even start?
So where I would like to startfirst is I want to kind of break
down what processed foods evenare.
There's a science behind ultraprocessed foods and chronic
disease.
So we're going to go through.
It's called the NOVAclassification system, and the
(16:38):
first system is unprocessed orminimally processed foods.
I want you to think about wholefoods, so we talked about some
of them, like salads and roastedveggies and salmon meat, eggs,
whole grains anything that isnot processed at all.
Number two is processedculinary ingredients.
(17:00):
These things are like olive oil, butter, spices and salt, and
all these things are used incooking to enhance the flavor.
Number three is processed foods, so these are lightly altered
foods, like cheese, cannedvegetables and fermented foods.
Most of these foods stillretain their nutrients.
(17:23):
Number four is ultra processedfoods, or UPFs.
Ultra processed foods Now,these are industrial products
packed with additives,preservatives, seed oils and
artificial ingredients and dyes.
This is what I like to callFranken foods, and that's
(17:48):
because they are so far removedfrom real whole food, and I want
you to think of things likechips, sodas, frozen meals.
Speaker 2 (17:57):
You're not going after Oreos again, are you?
Speaker 3 (18:00):
No, those are vegan.
Those are vegan.
Yeah, they're all vegan.
Speaker 2 (18:03):
We're okay with the Oreos.
Speaker 1 (18:04):
Yeah.
Speaker 2 (18:05):
They're so good.
Speaker 1 (18:06):
Well, and it's really funny, and if it's at Costco.
Speaker 2 (18:09):
if you get Costco chips, those are okay, right,
yeah, exactly Because they saynatural.
Speaker 1 (18:13):
Yeah, so Brandon and I were at Costco one time and we
were looking at we're not evengoing to talk about this, so I
don't even I hate to even bringthis up, but we're looking on a
certain thing on packaged foods,and so we'll do this at another
time but it's the bioengineeredfood.
And he was like, well, I knowthat they don't have
(18:34):
bioengineered food ingredientsin Oreos.
And I said, oh, let's go take alook.
And so on our way there, we'relooking at cereals.
And he was just like gettingmore and more angry.
He's like, oh my gosh, is thereanything that doesn't have
bioengineered ingredients onthere?
And I said, well, what do youthink?
(18:54):
Do you think it's going to haveit on there?
Well, I'm hoping it's not, butit probably is.
We went, found his Oreos and,sure enough, it had
bio-ingredients on there.
Speaker 3 (19:04):
Richie, can you take that part out?
Trisha says that they havebio-engineered.
Speaker 1 (19:09):
Bio-engineered ingredients.
That's right, and he was soupset, but I have to say he
didn't have he's like he didn'teven want it.
So we'll talk about that atanother time, but for right now,
we're talking aboutpreservatives and all the other
stuff that's in our food supplyand I want you to think about.
(19:29):
If you even just flip over thepackage of your typical
store-bought fast food chickennugget, you'll find dozens of
ingredients, not just chicken,but a long list of stabilizers,
emulsifiers, flavors andpreservatives, dyes.
Talk about that too, butinstead of something as simple
(19:51):
as chicken salt and seasoning.
So rather than you get thisconcoction of all these modified
starches, seed oils, soyprotein isolates and chemical
additives so some of these are.
I can't even believe it, butthey're banned in other
countries, and so it's somaddening that the FDA has
(20:11):
allowed so much in our foodsupply.
We should not have this in ourfood, but a lot of these things
are linked to hyperactivity inchildren, cancers, all sorts of
things.
Any thoughts about that,gentlemen?
Speaker 2 (20:25):
So you're going to say to Amanda then we're
addressing Amanda's questionthat can these foods interfere
with or make worse a person'sADHD, especially in children?
And the answer to that isundoubtedly yes.
Speaker 1 (20:42):
Yes, and we're going to talk about that later in the
episode.
Speaker 2 (20:46):
So we're getting ahead of ourselves again.
I like doing that.
I love it.
Speaker 1 (20:51):
No, but such a great question and we are definitely
going to tackle that in just afew minutes.
Speaker 2 (20:57):
Tony, have you noticed when we get there, think
about, have you noticed, as aperson who suffers but yet works
so well with ADHD, if you havefoods that interfere with that?
I'd love to hear what you haveto say about that.
Speaker 3 (21:12):
Well, just a sneak preview, though.
I really appreciate this episodeso far.
I don't think I've ever paidmore attention even while all
the jokes are going on in myhead because this is an area
that I'm very aware that I don'tknow what I don't know, and my
immaturity kicks in big time,like it doesn't matter.
And then now, having thesurgery coming up there's before
I knew that I had structuralissues that need to be dealt
(21:34):
with.
I did think it was all morearound inflammation, and so I
did read a book or two aboutthat and I started looking at
what that looked like and thatI'm going to clean up my whole
diet.
And then I, immaturely, once Irealized that it was structural
and I was going to have surgery,I'm doing the thing where I
will clean up my diet later, Iwill do it after and I'm not
(21:56):
happy about it.
So this is nice to talk aboutit, but this whole thing is I
know that I need to know more,because in one breath I want to
live forever, which is why Iexercise, but I've never dealt
with my diet and I know thatthat's the case.
Speaker 1 (22:09):
Okay, well, this is going to be an awesome episode
for you.
Speaker 3 (22:12):
Or is it?
Speaker 1 (22:13):
Yes, no, it is.
So there was a study done andthere were two identical twins
and they had the exact samecalories but different diets.
So one twin was on an ultraprocessed diet and that twin she
gained weight, developedinsulin resistance, experienced
(22:36):
energy crashes and increasedinflammation.
This is within two weeks, twoweeks that they did this study
with these two twins.
Speaker 3 (22:46):
You see the study's flawed.
If they would have carried thatout for years, they would have
found that she was much happier,and the other one fell off a
cliff or something.
Speaker 1 (22:53):
Okay, the other twin she ate a whole foods diet.
And this twin she lost weight,improved her metabolism and had
better energy and sleep andsatiety control.
So the whole idea here is thatnot all calories are created
equal.
(23:13):
So often I get this questionthat a calorie is a calorie.
A calorie is not necessarily acalorie.
We're going to just talk aboutthis for a second.
The quality of food does affectmetabolism, appetite regulation
and long-term health.
So this has been such animportant conversation.
Thank you, amanda, for yourvery detailed questions.
(23:35):
We've covered how ultraprocessed foods impact our
health.
In our next segment, we aregoing to focus on chronic
disease, mental health and ADHDand give you practical steps to
clean up your diet withoutfeeling overwhelmed.
So we're not done yet.
There's so much more to unpackabout how food affects the brain
(23:57):
, mood and even our hormones.
If this episode resonated withyou, please share it with
someone who needs to hear it,like Tony.
And remember your questionsdrive our conversation.
Please send them totrishajamesoncoaching at
gmailcom and don't forget tosubscribe so you never miss an
episode.
My final words for today yourfood is either fueling your
(24:21):
health or feeding your disease,so choose wisely.
We'll see you on the nextepisode.
Bye-bye everybody.
Thanks for tuning in to the Q&AFiles, delighted to share
today's gems of wisdom with you.
Your questions light up ourshow, fueling the engaging
dialogues that make ourcommunity extra special.
Keep sending your questions totrishajamesoncoaching at
(24:43):
gmailcom.
Your curiosity is our compass.
Please hit, subscribe, spreadthe word and let's grow the
circle of insight and communitytogether.
I'm Trisha Jameson, signing off.
Stay curious, keep thriving andkeep smiling, and I'll catch
you on the next episode.
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