March 24, 2025 • 29 mins
The gut-brain axis represents one of the most fascinating and consequential connections in our bodies, with profound implications for mental health. Did you know that 90% of serotonin—the neurotransmitter regulating mood, sleep, and anxiety—is actually produced in your gut? This revelation explains why what we eat directly impacts how we think and feel.
For parents struggling with children experiencing ADHD symptoms, this episode delivers eye-opening research on how eliminating artificial food dyes, preservatives, and high-sugar foods has shown remarkable improvements in focus and impulse control. We explore practical approaches to introducing healthier options that won't trigger resistance from even the pickiest eaters.
Perhaps most alarming is our deep dive into industrial seed oils—those supposedly "heart-healthy" cooking oils that undergo extreme chemical processing. From hexane extraction (using a petroleum-derived neurotoxin) to high-heat deodorization creating trans fats, these oils undergo a shocking transformation before landing on supermarket shelves. We break down how these oils disrupt metabolism, drive chronic inflammation, and potentially contribute to everything from heart disease to cognitive decline.
The standard American diet contains an omega-6 to omega-3 ratio of up to 50:1, when it should be closer to 3:1. This imbalance creates the perfect storm for systemic inflammation affecting both body and mind. But there's hope—we outline simple, practical alternatives and a three-step approach to making sustainable changes that won't overwhelm your already busy life.
Small, consistent changes add up to significant health improvements. Share this episode with someone who needs this information, and send your questions to trishajamesoncoaching@gmail.com to help shape future discussions about reclaiming your health one small decision at a time.
Questions: email us at trishajamisoncoaching@gmail.com.
Problems in your marriage? Trisha is here to help. She loves helping couples find connection and reignite the fun! She coaches strictly online and makes every encounter memorable. Email her at trishajamisoncoaching@gmail.com. Visit her website at www.
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Transcript
Episode Transcript
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Speaker 1 (00:08):
Hello and welcome to the Q&A Files, 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 back Wellness Wires topart two of our deep dive into
ultra-processed foods.
In our last episode, weuncovered how these foods hijack
(00:52):
our taste buds, disrupt ourmetabolism and fuel chronic
disease.
But today we're shifting gears.
We're diving into the gut-brainconnection, the role of food
and mental health, and thehidden dangers of seed oils.
Of course, we're going toanswer more of Amanda's
questions, including how dietimpacts ADHD and anxiety and
(01:14):
what small changes can make thebiggest difference.
So if you're ready for moreeye-opening insights and
practical solutions, let's jumpright in.
Speaker 2 (01:24):
Okay, let's go.
Trisha, I have a celebrationsince our last episode.
Speaker 1 (01:28):
Okay, what's your celebration?
Speaker 2 (01:29):
I've embraced a complete whole foods diet.
I now have a six pack abs, I amin phenomenal shape and I have
a unicorn, whoa, that strolls inthe backyard and you have a
unicorn in one week.
Yeah, exactly.
Speaker 3 (01:40):
That is impressive I can see the nub on your forehead
, where the newborn nub iscoming through.
Speaker 2 (01:45):
Okay, but I have thought about it a lot, though I
have thought about it so muchand I know last time I confessed
that I had not cleaned up mydiet in anticipation of surgery,
and it is so fascinating tojust still now notice that I'm
continuing to not clean up mydiet prior to surgery.
So now I'm accepting the factthat I will not be cleaning up
my diet, but I will aftersurgery.
Okay, Well that's only a coupleof weeks and then you'll be
(02:08):
happy.
Speaker 3 (02:08):
That's right.
I cannot wait to report.
Speaker 1 (02:17):
But remember, in two weeks, those twins the one that
had a whole foods diet, theother one that had an ultra
processed diet how their markerswere significant in two weeks.
One lost weight one had lesssleep chronic issues.
Speaker 2 (02:34):
Yes, go ahead.
So what is interesting is I didget a thing from my surgeon and
I thought it was just a salespitch, and they recommended.
And so, Dr Jeff, I mean I don'twant to waste time on this, I
know, but so I ordered theseit's some different shakes and
things like that and I'msupposed to start Monday, 14
days out from surgery, and thenthey have enough for two weeks
after surgery as well.
So I was reading a bit aboutthat, so this was on my mind.
So actually I'm probably goingto clean up my diet a little bit
(02:56):
, and then I haven't reallylooked into Well be sure you
look at what they're putting inthe shakes.
Speaker 1 (03:01):
Oh, I'd love to see what's on the shakes you?
Speaker 3 (03:03):
know, because sometimes there's so much high
fructose corn syrup and otherthings like that.
Speaker 2 (03:10):
And I realized as I was looking at these.
Then I went to Google andthought, did I just impulsively
spend money on something I don'tneed?
And I realized there's a wholemarket I want to say a cottage
industry in things to eat anddrink before and after surgery.
Speaker 3 (03:23):
Very good and it could be good stuff.
You know, one of the things Ifound as a person who's worked
in the hospital on and off for along time, is that the hospital
post-operative diets areterrible.
Speaker 2 (03:35):
Oh, I can imagine they're terrible.
Think of what you know you'vegot jello with those red dyes?
Speaker 1 (03:41):
No, not good yeah.
Speaker 3 (03:46):
So you know it's so they're so bad for you and
there's so many things I meanit'd be better if they just gave
them water compared to whatthey're given and they're
supposed to be dieticiansupported and recommended.
And I'm like you gotta bekidding me.
Speaker 2 (03:58):
I'll return and report on that, for sure, and
maybe we could break down theingredients, maybe in a future
episode, because I am curiousWell that's one of the things
that I love to teach my clientsis how to turn the package
around and look at theingredient list.
Speaker 1 (04:13):
Yeah, so for sure.
But let's start focusing on themental health, and I think that
this is the part that reallyfascinates me is when it comes
down to the gut-brain axis.
Fascinates me is when it comesdown to the gut-brain axis.
Speaker 3 (04:31):
Jeff, you've talked about serotonin and where that
is produced in where the gut,the gut.
Speaker 1 (04:34):
Yeah, there's a little bit that's produced in
the brain as well, yeah, but 90%of serotonin the
neurotransmitter that regulatesmood, sleep and anxiety is
produced in the gut.
So if your gut is inflamed andimbalanced from ultra processed
foods, what happens?
Of course, it's going todirectly affect your brain
(04:56):
chemistry, and that's why peoplewho eat whole foods tend to
report better health and whyprocessed foods are linked to
higher rates of depression andanxiety.
So for Amanda's teenager withADHD, would diet play a role?
Speaker 3 (05:13):
What do you both think and the answer is
absolutely yes, and this goes tomy question I asked last time
to Tony.
What have you noticed, tony,about when you eat certain foods
or you're high in sugar, ortell me how that affects the way
you process?
Speaker 2 (05:31):
Okay, this is and I'm pulling up right now.
There's a book by Dr DanielAmen and it's called Healing ADD
.
Yes, and it's an older one, buthe and I had to dig this thing
back out.
This whole thing has been goodfor me because, to answer your
question, dr Jeff, this is anarea that I just I truly don't
know what I don't know and I'maware that I am not embracing it
(05:52):
, because I know and I went backand read in this healing ADD,
dr Amen basically says here'sthese various types of ADD, and
then he says here's what theyconsist of, here's what's
happening in the brain, here arethe foods and things that, in
supplements, you could try ifyou don't want to go medication
and I know that I went right tomedication and I often wonder
(06:13):
what it would feel like to do.
Foods, and then this sleep thatI know we've talked about before
, because every now and again,if I do get a good night's sleep
and I've probably been eating alittle bit better I really do
feel far more present.
So this is this whole thing hashad me doing a little bit of
self-confrontation.
Oh good, excellent, yeah itreally has.
So and I also, I really don'tbelieve you can lead someone to
where you haven't been.
(06:33):
You can, you can provide themwith information.
But I've thought about this alot and I really do want to.
After surgery, after I load upon ice cream and everything
cookies, but then after that,because apparently my neck is
going to be, my throat's goingto be really sore for about two
to three weeks, and people claimthat they do a fair amount of
weight.
Speaker 3 (06:52):
Yeah.
Speaker 1 (06:52):
But then I really really want to.
Speaker 2 (06:54):
I mean because I'm going to have surgery, I'm
getting old, I don't want tohave a diminished quality of
life, so the timing of this isvery good.
Speaker 1 (07:02):
Yeah, so I appreciate that.
And research shows that kidswho consume artificial dyes,
preservatives and high sugarfoods tend to have higher rates
of hyperactivity and focusissues.
That's what you're talkingabout.
So the gut microbiome directlyimpacts brain function.
Cleaning up the diet candefinitely improve symptoms
(07:27):
significantly.
Speaker 3 (07:29):
And I recognize also that it's really hard to control
someone else's food, Whether itbe even a child.
If they're a chocoholic,they're going to figure out a
way to hide underneath the tableand eat a bowl of ice cream
without you knowing about it.
They're going to figure outways and sometimes it's really
hard, especially when you knowthat this is a problem for them.
(07:51):
If they know they can't havesomething, what do they want?
Speaker 1 (07:55):
Oh, what a work right ?
Speaker 3 (07:56):
Oh for sure, you turn into little three-year-olds yes
, and sometimes littlethree-year-olds turn into little
three-year-olds too.
So, you have to make sure thatyou I don't know you got to
balance this somehow and I'm notsure what the answer is on that
.
But the balance has got to beyou can't just say no to
everything you have to be all atonce, especially, but making it
(08:20):
so that you can change thenarrative into look at all these
things you can have.
And we're going to focus onthis.
We're not going to say youcan't have this, but we're going
to say we're going to have moreof the good stuff and something
like that you start crowding itout.
Yes, exactly Because it's somuch harder to tell a person no,
(08:41):
you can't have, than it is tosay look, we're trying all these
cool new things.
Speaker 1 (08:45):
Well, and that's so true, and I always tell my
clients it's the 80-20 rule.
You can't not indulge at times.
You have birthday parties, youhave celebrations, you have
things that you want tocelebrate and that's fun.
We do that as human beings withfood.
But it's just the problem isit's the other way around.
(09:05):
We're eating 80% terrible andmaybe 90% terrible and maybe 10%
better.
I'm not even good, say good.
It was interesting.
There was a study done and theyhad, I think, third graders and
they brought in a bunch of likecauliflower, broccoli, all
these different vegetables.
(09:26):
Most of the kids didn't evenknow the names of them.
That was third grade.
But if you brought in a can ofgreen beans, they all knew what
a can of green beans were, butnot the fresh vegetables.
So that's really telling whereour country's going.
But the fact that there's somestudies that have shown that
(09:48):
kids that have ADHD who haveeliminated artificial food dyes
and processed sugars hadnoticeable improvements in focus
and impulse control.
So the studies are there, theinformation is there.
When they do add those whole,dense, nutrient-based foods like
(10:11):
healthy fats and quality,protein, rich, fiber vegetables,
their symptoms improved evenmore, and so I think it just
starts around the table at homefamily.
It's incorporating those newvegetables and foods.
Our little Riker when he was-.
Speaker 3 (10:34):
A grandson.
Speaker 1 (10:34):
He's almost six now.
Yeah, he's our littlegrandchild.
He used to just love avocadosand he still does, but just as
like a little 18 month old,that's what he wanted.
Well, why was that?
Because that's what his mom fedhim, right?
And it takes about 15 times fortaste buds to change.
(10:55):
So if a child doesn't likesomething, you don't just quit
and just stop introducing thosefoods, you continue that.
So it takes up to 15 times forchildren to go.
Huh, well, maybe I, maybe I dolike this and so we just have to
keep giving that to them.
Speaker 2 (11:13):
What was that?
So can I add something to this?
Okay, so I like where I, ofcourse I love where this is
going and back to the you can'tlead someone where you haven't
been before.
I think there's a in my mind,there's a, there's a like a what
macro?
Or micro macro, bigger pictureview that I'm trying to embrace.
That I think back to when Iwould tell the kids they needed
(11:33):
to do something, and if theysaid why?
And I would say, well, becausethat's what you're supposed to
do, or this is what's good foryou.
But if I wasn't doing it myself,not only was I not modeling it,
because kids are mapping our,us and relationships and the way
we interact with others, and Ithink even in our relationships
with food and money and ourbodies.
And so I have thought aboutthis that if I want to get my
(11:54):
kids to eat well, but they'veseen me not eat well for a long
time then I just I'm starting toget into the woo-woo energy
vibe kind of space here whereI'm not projecting that with
confidence at all, and so thenif they are trying to fight me
on it, then I can't really standfrom a place of like grounded
presence of, because, because itmatters, because this is this
(12:15):
is the right thing to do.
It has helped me.
I can't come from a place ofexperience, so I do think that
maybe, or, amanda, I do thinkwe're playing the long game here
and so often we just want toknow what do I do right now to
make me feel better and makeeverything change?
So everything is better rightnow, and I was thinking about
this more from the question lastweek.
I really think that it wouldstart with, even if she's not
(12:37):
mentioning it to her kid rightnow, she's doing the research.
She reached out to us.
We're talking about it.
So that already says she'strying to find out more.
She's probably going to, yeah,but some things that you know,
the yeah, yeah, but I don't evenknow where to start.
Absolutely that you know, andso then, but I do think it might
be as, not as simple, but asher starting to figure out what
(13:00):
is best for her and her startingto do it, She'll probably even
get teased if they're teenagechildren, you know, oh, look at
you.
Or cause, and this is where Italk about the shelf life.
How long will she do it, hasshe said in the past we're going
to all do better.
I'm going to do better and thenshe hasn't.
And no shame in my dojo.
I think this is part of thehuman experience and that's why
this time it's so funny.
I sound like this guy, becausewhen I do it this time, you guys
, after surgery, it is alifestyle change.
(13:22):
Now I've said that severaltimes, to the point where now my
family jokes with me If I startsaying I'm going to eat better,
do whatever.
Oh, lifestyle change.
I'm like uh-huh, yeah, but Ithink that you do need to
internalize it.
So right now I'm motivated.
Speaker 1 (13:34):
Well, and the thing is is that you have to want to
do it.
Yep and I love the fact that shewants to do it and those.
We actually have some greatthoughts.
We've got a couple of thingsother than that that we're going
to work on answer some of herother questions on like seed
oils but we definitely, when weget down the road, we're going
to talk about some of thoseother options that she can do.
(13:55):
So, yes, so hang on, tony.
She brought up a concern aboutseed oils, and why are they such
a big concern?
I don't know enough about seedoils, so I'm going to tell you
this is such a great questionand it makes me crazy when I
look on the back of a packageand it just has all this crappy,
these seed oils, the seed oilslike soybean, canola, corn oil,
(14:21):
sunflower oil, grapeseed oil,safflower oil, grape seed oil.
Speaker 2 (14:27):
No, I said, they sound great.
I mean, this is what's funny?
Speaker 1 (14:29):
Oh yeah, they do right.
Speaker 2 (14:30):
My whole point was like I didn't even know.
This was a thing to ask.
Speaker 1 (14:32):
Yeah, yes, this is such an incredible question.
Cotton seed oil, rice bran oilall of these oils are full of
omega-6 fatty acids which causechronic inflammation, which is
linked to arthritis, heartdisease, obesity, autoimmune
diseases, when consumed inexcess.
(14:57):
We're going to talk about whathappens.
Excess.
We're going to talk about whathappens.
So when a oil is oxidized, andthat means when it is heated
these oils become unstable,creating oxidized lipids that
damage cells and acceleratesaging.
You want to live longer, sothis is one of these things that
(15:17):
will help you.
It disrupts metabolism, linkedto insulin resistance, weight
gain, metabolic dysfunction, andit's linked to mental health
issues as well.
So excess omega-6 intake isassociated with depression,
anxiety, adhd and cognitivedecline.
So why are they harming our gut?
(15:39):
It's because these damage thegut lining, contributing to
leaky gut, food sensitivitiesand inflammation.
So now I want to take youthrough what happens when a seed
is processed.
The industrial seed oil goesthrough an intense chemical
(16:00):
extraction process that removesnutrients, it introduces toxins
and makes the oils prone tooxidation.
So here's a step-by-stepbreakdown of how these oils are
made.
Step one most of these oilscome from genetically modified
or GMO crops, such as we justtalked about the soybean, corn
(16:22):
and rapeseed oil, which is acanola oil.
So these crops are heavilysprayed with glyphosate, which
is Roundup, a pesticide linkedto gut health issues, which
disrupts hormones and can causecancer.
Two, second step seeds areheated to extreme high
temperatures.
(16:42):
The seeds are heated to 200 to300 degrees to start breaking
them down.
This destroys beneficialnutrients and causes oxidation,
producing free radicals thatdamage cells in the body.
Step three chemical solvent orextraction of hexane.
(17:03):
Because seeds contain verylittle oil naturally, a chemical
solvent called hexane, which isa petroleum and it's a derived
neurotoxin, is used to pull theoil out.
Hexane is a byproduct ofgasoline production and is
(17:24):
classified as a neurotoxin bythe CDC.
This process leaves behindtraces of hexane in the final
product.
So although the industry claimsit's safe in small amounts,
studies have found that hexaneresidue can remain in oils and
processed foods.
(17:44):
Step four bleaching anddeodorizing removes natural
color and smell.
So after extraction the crudeoil is dark and it smells bad
and tastes rancid.
So to fix this, the oil isbleached with chemicals to
remove its natural color.
Then it goes through high heatdeodorization to up to 500
(18:08):
degrees to remove its unpleasantodor.
This process creates trans fats, which are linked to heart
disease, obesity and metabolicdisorder.
So if anything sayshydrogenated or partially
hydrogenated vegetable oil ofany kind on the back of your
(18:29):
ingredient list, it is a transfat.
So even if the product says notrans fat, because we're not
supposed to have trans fats inour foods anymore, that is the
trans fat, the partiallyhydrogenated or hydrogenated
vegetable oil.
So really, really important tostart looking into your
ingredients on the pack of yourpackages.
(18:50):
You don't believe what it sayson the front.
Heart health, natural all thesethings are just a joke.
Number five chemical additivesare added.
These are where syntheticpreservatives like BHT, bha, are
added to keep the oil fromgoing rancid.
(19:13):
Anti-forming agents,silicone-based chemicals, are
also added to the oil to lastlonger in fryers.
Mulchifiers and stabilizers arealso added to prevent
separation and packaged foods.
Step six package and solid asheart healthy oil, just what I
talked about.
(19:33):
The final product is marketed asheart healthy, despite being
stripped of nutrients, filledwith chemical residues and prone
to oxidation, which destroysour cells.
These oils are then added toprocessed foods, fats, fast food
, fryers and bottled cookingoils.
So what makes them dangerous?
(19:55):
Number one inflammation andchronic disease.
So the high product is high inoxidized omega-6 fatty acids,
which again drives chronicinflammation, a cause of heart
disease, obesity, diabetes,arthritis and autoimmune
conditions.
Again, hidden trans fats wejust talked about that.
(20:18):
Trans fats we just talked aboutthat.
The heating and processingcreate trans fats, which are
banned in so many othercountries but exist still in the
United States as seed oils.
Hexane residue is in our foods.
(20:38):
Studies show that someprocessed foods contain trace
amounts of hexane, a toxicneurotoxin linked to nerve
damage and dizziness.
So this is linked to mentalhealth issues.
Excess omega-6 fatty acidscontribute to depression,
anxiety, adhd and brain fog bydisrupting the balance of
healthy fats in the brain.
So instead of toxic seed oils,opt for natural, stable fats
(21:03):
that support your body, whichinclude extra virgin olive oil,
cold pressed, rich inantioxidants.
You want to make sure thatbottle is glass and dark and so
when you shake the bottle,there's actually remnants.
In the bottom, there'sparticles.
That is the first cold press ofextra virgin olive oil.
(21:28):
Avocado oil that's high inmonosaturated fats and that is
stable in high heat.
So if you're cooking oil andyour oil starts to smoke, it
just turned into trans fat.
It completely broke up thosemolecules and it just destroyed
your oil.
So if your oil starts to smoke,you want to throw it out.
(21:52):
Coconut oil contains MCTs, whichboost metabolism and brain
function.
Grass-fed butter and ghee.
These are rich in fat-solublevitamins and anti-inflammatory.
Butyrate Animal fats, tallow,lard, duck fat they're all
stable in cooking and they'rehigh in essential nutrients.
(22:13):
So the idea of your omega-6 toomega-3 ratio should be two to
one or three to one, but thestandard American diet is closer
to 20 to one or even 50 to one,and that is a recipe for
metabolic disaster.
These oils are found literallyin all processed foods Think
(22:38):
fast food, salad dressing sauces.
All processed foods think fastfood, salad dressing, sauces,
packaged snacks, even ourso-called health foods like
protein bars and Tony just hadto leave, but he had a protein
bar and I wanted him to take alook at the ingredient list.
Speaker 3 (22:51):
Yeah, I think Tony couldn't take it anymore.
Speaker 1 (22:54):
Yeah, I think he was Exactly.
He had to go help his mom.
So what are the betteralternatives?
I'm sure that that was prettyoverwhelming, but I think it was
super important to understandwhat seed oils are all about,
because people talk about it.
Why are they such a big deal?
Well, I hope I just helped youunderstand why seed oils the
(23:18):
unhealthy seed oils are such abig deal.
Do you have any thoughts, Jeff?
Speaker 3 (23:24):
No, I think you covered that really well.
It's one of those things thatfor me too, it's really hard
when people say they're doingall the good things, they're
having salads for lunch, and Isay, okay, well, cool, I'm glad
you're having salads for lunch,but tell me about your salad.
Oh, I put all these vegetablesin it and I just cover it in
(23:47):
ranch dressing, and ranch isalmost always the worst.
It's got lots of sugar, lots ofthe bad seed oils and you'll,
basically, you might as wellhave had a cheeseburger than had
the ranch, right?
So you know, I think people areso conditioned to think that
they're doing themselves a favorwhen they have a salad, but
(24:09):
then they drench it in some ofthese unhealthy dressings and it
makes it so much worse.
Speaker 1 (24:15):
And there's some dressings that actually are made
from avocado oil.
I highly recommend those.
So those are.
I can't remember the name ofthat.
Or even the olive oils you knowas long as you're not heating
olive oils.
Speaker 3 (24:28):
Those are wonderful, and they do a wonderful job of
making your food feel morecreamy and more, because our
body loves fat, we love thetaste of fat, and so these oils
make it taste so good.
Speaker 1 (24:44):
Well, and fat doesn't make you fat.
Speaker 3 (24:46):
Sugar makes you fat.
Right, sugar makes you fat, yes, and also sugar is what raises
your cholesterol.
So don't stop eating eggs justbecause you're worried about
your cholesterol.
Speaker 1 (24:55):
Yeah, that's a whole other subject.
Yes, exactly Perfect.
Just if you could afford themright now.
Right, yeah, but these fatsactually support brain health.
They reduce inflammation andthey stabilize your blood sugar
levels, so unlike industrialseed oils, which promote
(25:16):
inflammation and oxidativestress.
So you want to really startfocusing on that.
Let's help Amanda with somepractical side of things.
Where should she start?
So here's my three-step plan tomake it manageable.
Number one cut out one ultraprocessed food today.
Just pick something simple asugary drink, a packaged snack
(25:38):
or just a fast food just today,and so every day.
If you're doing one thingdifferent, it's going to add up.
Two replace it with a wholefood alternative.
I like to talk about crowdingout because you don't want to
say I'm not going to have thisanymore or we can't do this
(25:59):
because your brain all of asudden wants it more.
Jeff had talked about that.
So you want to swap out yoursoda for sparkling water, chips
for nuts or boxed cereal foreggs.
Anything is going to make adifference.
Three make meal prep easy.
Choose simple whole food mealsthat fit a busy schedule, like
(26:19):
smoothies, stir fries or just asheet pan dinner.
So the goal isn't perfection.
It's about making betterchoices consistently.
Small changes lead to bighealth benefits over time.
Do you think that that soundsdoable, jeff?
Speaker 3 (26:37):
I think it sounds very doable.
Speaker 1 (26:39):
Yeah, awesome, and I don't think we're going to talk
about this today.
I have this on the list, butthere's so many foods that are
banned in other countries thatare not banned in the United
States, like our dyes.
There's so many dyes that arenot banned in the United States,
but I think we'll save that foranother day.
Speaker 3 (27:00):
But I just yeah, and also it's going to possibly be
changing with new administrationtoo.
Speaker 2 (27:05):
We don't know what this is all going to mean.
Speaker 3 (27:07):
Yeah, we don't know what this is all going to mean
yet, but there's possibilitywith the new administration and
the White House and the newcabinet members that the FDA may
change their stance on a fewthings.
So we'll see.
Speaker 1 (27:20):
We'll see what happens.
Let's hope that that reallydoes happen.
Any other thoughts that you mayhave it?
Speaker 3 (27:26):
Let's hope that that really does happen.
Any other thoughts that you mayhave?
No, I think just to rememberthat little changes can give big
results.
Like I always say to patients,big doors swing on small hinges.
So all you have to do is make alittle change and you can make
a big difference in your life.
So don't think you've got tochange your entire life to be
(27:48):
able to make things happen.
Do one small thing, just likeTricia was saying earlier.
Speaker 1 (27:52):
Yep, and it really does add up.
This has been such aninsightful conversation and,
amanda, I hope this gives you agreat starting point.
We covered the gut-brain axis,the impact of food on mental
health and practical steps toswap out ultra-processed foods
and inflammatory oils.
If you enjoyed this episode,please share it with a friend
(28:14):
who needs to hear it.
And don't forget your questionsdo shape our discussion, so
please send them totrishajamesoncoaching at
gmailcom.
And remember small intentionalchanges do add up and your food
choices today do shape yourhealth tomorrow.
Wellness warriors, stay curious, stay informed and, as always,
(28:34):
take care of your body and mindand we'll see you next time.
Speaker 3 (28:38):
Thank, you so much for joining us Bye-bye.
Speaker 1 (28:42):
Thanks for tuning into the Q&A Files, delighted to
share today's gems of wisdomwith you.
Your questions light up ourshow, fueling the engaging
dialogues that make ourcommunity extra special.
Keep sending your questions totrishajamesoncoaching at
gmailcom.
Your curiosity is our compass.
Please hit, subscribe, spreadthe word and let's grow the
circle of insight and communitytogether.
(29:04):
I'm Trisha Jameson signing off.
Stay curious, keep thriving andcommunity together.
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 Files, 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 back Wellness Wires topart two of our deep dive into
ultra-processed foods.
In our last episode, weuncovered how these foods hijack
(00:52):
our taste buds, disrupt ourmetabolism and fuel chronic
disease.
But today we're shifting gears.
We're diving into the gut-brainconnection, the role of food
and mental health, and thehidden dangers of seed oils.
Of course, we're going toanswer more of Amanda's
questions, including how dietimpacts ADHD and anxiety and
(01:14):
what small changes can make thebiggest difference.
So if you're ready for moreeye-opening insights and
practical solutions, let's jumpright in.
Speaker 2 (01:24):
Okay, let's go.
Trisha, I have a celebrationsince our last episode.
Speaker 1 (01:28):
Okay, what's your celebration?
Speaker 2 (01:29):
I've embraced a complete whole foods diet.
I now have a six pack abs, I amin phenomenal shape and I have
a unicorn, whoa, that strolls inthe backyard and you have a
unicorn in one week.
Yeah, exactly.
Speaker 3 (01:40):
That is impressive I can see the nub on your forehead
, where the newborn nub iscoming through.
Speaker 2 (01:45):
Okay, but I have thought about it a lot, though I
have thought about it so muchand I know last time I confessed
that I had not cleaned up mydiet in anticipation of surgery,
and it is so fascinating tojust still now notice that I'm
continuing to not clean up mydiet prior to surgery.
So now I'm accepting the factthat I will not be cleaning up
my diet, but I will aftersurgery.
Okay, Well that's only a coupleof weeks and then you'll be
(02:08):
happy.
Speaker 3 (02:08):
That's right.
I cannot wait to report.
Speaker 1 (02:17):
But remember, in two weeks, those twins the one that
had a whole foods diet, theother one that had an ultra
processed diet how their markerswere significant in two weeks.
One lost weight one had lesssleep chronic issues.
Speaker 2 (02:34):
Yes, go ahead.
So what is interesting is I didget a thing from my surgeon and
I thought it was just a salespitch, and they recommended.
And so, Dr Jeff, I mean I don'twant to waste time on this, I
know, but so I ordered theseit's some different shakes and
things like that and I'msupposed to start Monday, 14
days out from surgery, and thenthey have enough for two weeks
after surgery as well.
So I was reading a bit aboutthat, so this was on my mind.
So actually I'm probably goingto clean up my diet a little bit
(02:56):
, and then I haven't reallylooked into Well be sure you
look at what they're putting inthe shakes.
Speaker 1 (03:01):
Oh, I'd love to see what's on the shakes you?
Speaker 3 (03:03):
know, because sometimes there's so much high
fructose corn syrup and otherthings like that.
Speaker 2 (03:10):
And I realized as I was looking at these.
Then I went to Google andthought, did I just impulsively
spend money on something I don'tneed?
And I realized there's a wholemarket I want to say a cottage
industry in things to eat anddrink before and after surgery.
Speaker 3 (03:23):
Very good and it could be good stuff.
You know, one of the things Ifound as a person who's worked
in the hospital on and off for along time, is that the hospital
post-operative diets areterrible.
Speaker 2 (03:35):
Oh, I can imagine they're terrible.
Think of what you know you'vegot jello with those red dyes?
Speaker 1 (03:41):
No, not good yeah.
Speaker 3 (03:46):
So you know it's so they're so bad for you and
there's so many things I meanit'd be better if they just gave
them water compared to whatthey're given and they're
supposed to be dieticiansupported and recommended.
And I'm like you gotta bekidding me.
Speaker 2 (03:58):
I'll return and report on that, for sure, and
maybe we could break down theingredients, maybe in a future
episode, because I am curiousWell that's one of the things
that I love to teach my clientsis how to turn the package
around and look at theingredient list.
Speaker 1 (04:13):
Yeah, so for sure.
But let's start focusing on themental health, and I think that
this is the part that reallyfascinates me is when it comes
down to the gut-brain axis.
Fascinates me is when it comesdown to the gut-brain axis.
Speaker 3 (04:31):
Jeff, you've talked about serotonin and where that
is produced in where the gut,the gut.
Speaker 1 (04:34):
Yeah, there's a little bit that's produced in
the brain as well, yeah, but 90%of serotonin the
neurotransmitter that regulatesmood, sleep and anxiety is
produced in the gut.
So if your gut is inflamed andimbalanced from ultra processed
foods, what happens?
Of course, it's going todirectly affect your brain
(04:56):
chemistry, and that's why peoplewho eat whole foods tend to
report better health and whyprocessed foods are linked to
higher rates of depression andanxiety.
So for Amanda's teenager withADHD, would diet play a role?
Speaker 3 (05:13):
What do you both think and the answer is
absolutely yes, and this goes tomy question I asked last time
to Tony.
What have you noticed, tony,about when you eat certain foods
or you're high in sugar, ortell me how that affects the way
you process?
Speaker 2 (05:31):
Okay, this is and I'm pulling up right now.
There's a book by Dr DanielAmen and it's called Healing ADD
.
Yes, and it's an older one, buthe and I had to dig this thing
back out.
This whole thing has been goodfor me because, to answer your
question, dr Jeff, this is anarea that I just I truly don't
know what I don't know and I'maware that I am not embracing it
(05:52):
, because I know and I went backand read in this healing ADD,
dr Amen basically says here'sthese various types of ADD, and
then he says here's what theyconsist of, here's what's
happening in the brain, here arethe foods and things that, in
supplements, you could try ifyou don't want to go medication
and I know that I went right tomedication and I often wonder
(06:13):
what it would feel like to do.
Foods, and then this sleep thatI know we've talked about before
, because every now and again,if I do get a good night's sleep
and I've probably been eating alittle bit better I really do
feel far more present.
So this is this whole thing hashad me doing a little bit of
self-confrontation.
Oh good, excellent, yeah itreally has.
So and I also, I really don'tbelieve you can lead someone to
where you haven't been.
(06:33):
You can, you can provide themwith information.
But I've thought about this alot and I really do want to.
After surgery, after I load upon ice cream and everything
cookies, but then after that,because apparently my neck is
going to be, my throat's goingto be really sore for about two
to three weeks, and people claimthat they do a fair amount of
weight.
Speaker 3 (06:52):
Yeah.
Speaker 1 (06:52):
But then I really really want to.
Speaker 2 (06:54):
I mean because I'm going to have surgery, I'm
getting old, I don't want tohave a diminished quality of
life, so the timing of this isvery good.
Speaker 1 (07:02):
Yeah, so I appreciate that.
And research shows that kidswho consume artificial dyes,
preservatives and high sugarfoods tend to have higher rates
of hyperactivity and focusissues.
That's what you're talkingabout.
So the gut microbiome directlyimpacts brain function.
Cleaning up the diet candefinitely improve symptoms
(07:27):
significantly.
Speaker 3 (07:29):
And I recognize also that it's really hard to control
someone else's food, Whether itbe even a child.
If they're a chocoholic,they're going to figure out a
way to hide underneath the tableand eat a bowl of ice cream
without you knowing about it.
They're going to figure outways and sometimes it's really
hard, especially when you knowthat this is a problem for them.
(07:51):
If they know they can't havesomething, what do they want?
Speaker 1 (07:55):
Oh, what a work right ?
Speaker 3 (07:56):
Oh for sure, you turn into little three-year-olds yes
, and sometimes littlethree-year-olds turn into little
three-year-olds too.
So, you have to make sure thatyou I don't know you got to
balance this somehow and I'm notsure what the answer is on that
.
But the balance has got to beyou can't just say no to
everything you have to be all atonce, especially, but making it
(08:20):
so that you can change thenarrative into look at all these
things you can have.
And we're going to focus onthis.
We're not going to say youcan't have this, but we're going
to say we're going to have moreof the good stuff and something
like that you start crowding itout.
Yes, exactly Because it's somuch harder to tell a person no,
(08:41):
you can't have, than it is tosay look, we're trying all these
cool new things.
Speaker 1 (08:45):
Well, and that's so true, and I always tell my
clients it's the 80-20 rule.
You can't not indulge at times.
You have birthday parties, youhave celebrations, you have
things that you want tocelebrate and that's fun.
We do that as human beings withfood.
But it's just the problem isit's the other way around.
(09:05):
We're eating 80% terrible andmaybe 90% terrible and maybe 10%
better.
I'm not even good, say good.
It was interesting.
There was a study done and theyhad, I think, third graders and
they brought in a bunch of likecauliflower, broccoli, all
these different vegetables.
(09:26):
Most of the kids didn't evenknow the names of them.
That was third grade.
But if you brought in a can ofgreen beans, they all knew what
a can of green beans were, butnot the fresh vegetables.
So that's really telling whereour country's going.
But the fact that there's somestudies that have shown that
(09:48):
kids that have ADHD who haveeliminated artificial food dyes
and processed sugars hadnoticeable improvements in focus
and impulse control.
So the studies are there, theinformation is there.
When they do add those whole,dense, nutrient-based foods like
(10:11):
healthy fats and quality,protein, rich, fiber vegetables,
their symptoms improved evenmore, and so I think it just
starts around the table at homefamily.
It's incorporating those newvegetables and foods.
Our little Riker when he was-.
Speaker 3 (10:34):
A grandson.
Speaker 1 (10:34):
He's almost six now.
Yeah, he's our littlegrandchild.
He used to just love avocadosand he still does, but just as
like a little 18 month old,that's what he wanted.
Well, why was that?
Because that's what his mom fedhim, right?
And it takes about 15 times fortaste buds to change.
(10:55):
So if a child doesn't likesomething, you don't just quit
and just stop introducing thosefoods, you continue that.
So it takes up to 15 times forchildren to go.
Huh, well, maybe I, maybe I dolike this and so we just have to
keep giving that to them.
Speaker 2 (11:13):
What was that?
So can I add something to this?
Okay, so I like where I, ofcourse I love where this is
going and back to the you can'tlead someone where you haven't
been before.
I think there's a in my mind,there's a, there's a like a what
macro?
Or micro macro, bigger pictureview that I'm trying to embrace.
That I think back to when Iwould tell the kids they needed
(11:33):
to do something, and if theysaid why?
And I would say, well, becausethat's what you're supposed to
do, or this is what's good foryou.
But if I wasn't doing it myself,not only was I not modeling it,
because kids are mapping our,us and relationships and the way
we interact with others, and Ithink even in our relationships
with food and money and ourbodies.
And so I have thought aboutthis that if I want to get my
(11:54):
kids to eat well, but they'veseen me not eat well for a long
time then I just I'm starting toget into the woo-woo energy
vibe kind of space here whereI'm not projecting that with
confidence at all, and so thenif they are trying to fight me
on it, then I can't really standfrom a place of like grounded
presence of, because, because itmatters, because this is this
(12:15):
is the right thing to do.
It has helped me.
I can't come from a place ofexperience, so I do think that
maybe, or, amanda, I do thinkwe're playing the long game here
and so often we just want toknow what do I do right now to
make me feel better and makeeverything change?
So everything is better rightnow, and I was thinking about
this more from the question lastweek.
I really think that it wouldstart with, even if she's not
(12:37):
mentioning it to her kid rightnow, she's doing the research.
She reached out to us.
We're talking about it.
So that already says she'strying to find out more.
She's probably going to, yeah,but some things that you know,
the yeah, yeah, but I don't evenknow where to start.
Absolutely that you know, andso then, but I do think it might
be as, not as simple, but asher starting to figure out what
(13:00):
is best for her and her startingto do it, She'll probably even
get teased if they're teenagechildren, you know, oh, look at
you.
Or cause, and this is where Italk about the shelf life.
How long will she do it, hasshe said in the past we're going
to all do better.
I'm going to do better and thenshe hasn't.
And no shame in my dojo.
I think this is part of thehuman experience and that's why
this time it's so funny.
I sound like this guy, becausewhen I do it this time, you guys
, after surgery, it is alifestyle change.
(13:22):
Now I've said that severaltimes, to the point where now my
family jokes with me If I startsaying I'm going to eat better,
do whatever.
Oh, lifestyle change.
I'm like uh-huh, yeah, but Ithink that you do need to
internalize it.
So right now I'm motivated.
Speaker 1 (13:34):
Well, and the thing is is that you have to want to
do it.
Yep and I love the fact that shewants to do it and those.
We actually have some greatthoughts.
We've got a couple of thingsother than that that we're going
to work on answer some of herother questions on like seed
oils but we definitely, when weget down the road, we're going
to talk about some of thoseother options that she can do.
(13:55):
So, yes, so hang on, tony.
She brought up a concern aboutseed oils, and why are they such
a big concern?
I don't know enough about seedoils, so I'm going to tell you
this is such a great questionand it makes me crazy when I
look on the back of a packageand it just has all this crappy,
these seed oils, the seed oilslike soybean, canola, corn oil,
(14:21):
sunflower oil, grapeseed oil,safflower oil, grape seed oil.
Speaker 2 (14:27):
No, I said, they sound great.
I mean, this is what's funny?
Speaker 1 (14:29):
Oh yeah, they do right.
Speaker 2 (14:30):
My whole point was like I didn't even know.
This was a thing to ask.
Speaker 1 (14:32):
Yeah, yes, this is such an incredible question.
Cotton seed oil, rice bran oilall of these oils are full of
omega-6 fatty acids which causechronic inflammation, which is
linked to arthritis, heartdisease, obesity, autoimmune
diseases, when consumed inexcess.
(14:57):
We're going to talk about whathappens.
Excess.
We're going to talk about whathappens.
So when a oil is oxidized, andthat means when it is heated
these oils become unstable,creating oxidized lipids that
damage cells and acceleratesaging.
You want to live longer, sothis is one of these things that
(15:17):
will help you.
It disrupts metabolism, linkedto insulin resistance, weight
gain, metabolic dysfunction, andit's linked to mental health
issues as well.
So excess omega-6 intake isassociated with depression,
anxiety, adhd and cognitivedecline.
So why are they harming our gut?
(15:39):
It's because these damage thegut lining, contributing to
leaky gut, food sensitivitiesand inflammation.
So now I want to take youthrough what happens when a seed
is processed.
The industrial seed oil goesthrough an intense chemical
(16:00):
extraction process that removesnutrients, it introduces toxins
and makes the oils prone tooxidation.
So here's a step-by-stepbreakdown of how these oils are
made.
Step one most of these oilscome from genetically modified
or GMO crops, such as we justtalked about the soybean, corn
(16:22):
and rapeseed oil, which is acanola oil.
So these crops are heavilysprayed with glyphosate, which
is Roundup, a pesticide linkedto gut health issues, which
disrupts hormones and can causecancer.
Two, second step seeds areheated to extreme high
temperatures.
(16:42):
The seeds are heated to 200 to300 degrees to start breaking
them down.
This destroys beneficialnutrients and causes oxidation,
producing free radicals thatdamage cells in the body.
Step three chemical solvent orextraction of hexane.
(17:03):
Because seeds contain verylittle oil naturally, a chemical
solvent called hexane, which isa petroleum and it's a derived
neurotoxin, is used to pull theoil out.
Hexane is a byproduct ofgasoline production and is
(17:24):
classified as a neurotoxin bythe CDC.
This process leaves behindtraces of hexane in the final
product.
So although the industry claimsit's safe in small amounts,
studies have found that hexaneresidue can remain in oils and
processed foods.
(17:44):
Step four bleaching anddeodorizing removes natural
color and smell.
So after extraction the crudeoil is dark and it smells bad
and tastes rancid.
So to fix this, the oil isbleached with chemicals to
remove its natural color.
Then it goes through high heatdeodorization to up to 500
(18:08):
degrees to remove its unpleasantodor.
This process creates trans fats, which are linked to heart
disease, obesity and metabolicdisorder.
So if anything sayshydrogenated or partially
hydrogenated vegetable oil ofany kind on the back of your
(18:29):
ingredient list, it is a transfat.
So even if the product says notrans fat, because we're not
supposed to have trans fats inour foods anymore, that is the
trans fat, the partiallyhydrogenated or hydrogenated
vegetable oil.
So really, really important tostart looking into your
ingredients on the pack of yourpackages.
(18:50):
You don't believe what it sayson the front.
Heart health, natural all thesethings are just a joke.
Number five chemical additivesare added.
These are where syntheticpreservatives like BHT, bha, are
added to keep the oil fromgoing rancid.
(19:13):
Anti-forming agents,silicone-based chemicals, are
also added to the oil to lastlonger in fryers.
Mulchifiers and stabilizers arealso added to prevent
separation and packaged foods.
Step six package and solid asheart healthy oil, just what I
talked about.
(19:33):
The final product is marketed asheart healthy, despite being
stripped of nutrients, filledwith chemical residues and prone
to oxidation, which destroysour cells.
These oils are then added toprocessed foods, fats, fast food
, fryers and bottled cookingoils.
So what makes them dangerous?
(19:55):
Number one inflammation andchronic disease.
So the high product is high inoxidized omega-6 fatty acids,
which again drives chronicinflammation, a cause of heart
disease, obesity, diabetes,arthritis and autoimmune
conditions.
Again, hidden trans fats wejust talked about that.
(20:18):
Trans fats we just talked aboutthat.
The heating and processingcreate trans fats, which are
banned in so many othercountries but exist still in the
United States as seed oils.
Hexane residue is in our foods.
(20:38):
Studies show that someprocessed foods contain trace
amounts of hexane, a toxicneurotoxin linked to nerve
damage and dizziness.
So this is linked to mentalhealth issues.
Excess omega-6 fatty acidscontribute to depression,
anxiety, adhd and brain fog bydisrupting the balance of
healthy fats in the brain.
So instead of toxic seed oils,opt for natural, stable fats
(21:03):
that support your body, whichinclude extra virgin olive oil,
cold pressed, rich inantioxidants.
You want to make sure thatbottle is glass and dark and so
when you shake the bottle,there's actually remnants.
In the bottom, there'sparticles.
That is the first cold press ofextra virgin olive oil.
(21:28):
Avocado oil that's high inmonosaturated fats and that is
stable in high heat.
So if you're cooking oil andyour oil starts to smoke, it
just turned into trans fat.
It completely broke up thosemolecules and it just destroyed
your oil.
So if your oil starts to smoke,you want to throw it out.
(21:52):
Coconut oil contains MCTs, whichboost metabolism and brain
function.
Grass-fed butter and ghee.
These are rich in fat-solublevitamins and anti-inflammatory.
Butyrate Animal fats, tallow,lard, duck fat they're all
stable in cooking and they'rehigh in essential nutrients.
(22:13):
So the idea of your omega-6 toomega-3 ratio should be two to
one or three to one, but thestandard American diet is closer
to 20 to one or even 50 to one,and that is a recipe for
metabolic disaster.
These oils are found literallyin all processed foods Think
(22:38):
fast food, salad dressing sauces.
All processed foods think fastfood, salad dressing, sauces,
packaged snacks, even ourso-called health foods like
protein bars and Tony just hadto leave, but he had a protein
bar and I wanted him to take alook at the ingredient list.
Speaker 3 (22:51):
Yeah, I think Tony couldn't take it anymore.
Speaker 1 (22:54):
Yeah, I think he was Exactly.
He had to go help his mom.
So what are the betteralternatives?
I'm sure that that was prettyoverwhelming, but I think it was
super important to understandwhat seed oils are all about,
because people talk about it.
Why are they such a big deal?
Well, I hope I just helped youunderstand why seed oils the
(23:18):
unhealthy seed oils are such abig deal.
Do you have any thoughts, Jeff?
Speaker 3 (23:24):
No, I think you covered that really well.
It's one of those things thatfor me too, it's really hard
when people say they're doingall the good things, they're
having salads for lunch, and Isay, okay, well, cool, I'm glad
you're having salads for lunch,but tell me about your salad.
Oh, I put all these vegetablesin it and I just cover it in
(23:47):
ranch dressing, and ranch isalmost always the worst.
It's got lots of sugar, lots ofthe bad seed oils and you'll,
basically, you might as wellhave had a cheeseburger than had
the ranch, right?
So you know, I think people areso conditioned to think that
they're doing themselves a favorwhen they have a salad, but
(24:09):
then they drench it in some ofthese unhealthy dressings and it
makes it so much worse.
Speaker 1 (24:15):
And there's some dressings that actually are made
from avocado oil.
I highly recommend those.
So those are.
I can't remember the name ofthat.
Or even the olive oils you knowas long as you're not heating
olive oils.
Speaker 3 (24:28):
Those are wonderful, and they do a wonderful job of
making your food feel morecreamy and more, because our
body loves fat, we love thetaste of fat, and so these oils
make it taste so good.
Speaker 1 (24:44):
Well, and fat doesn't make you fat.
Speaker 3 (24:46):
Sugar makes you fat.
Right, sugar makes you fat, yes, and also sugar is what raises
your cholesterol.
So don't stop eating eggs justbecause you're worried about
your cholesterol.
Speaker 1 (24:55):
Yeah, that's a whole other subject.
Yes, exactly Perfect.
Just if you could afford themright now.
Right, yeah, but these fatsactually support brain health.
They reduce inflammation andthey stabilize your blood sugar
levels, so unlike industrialseed oils, which promote
(25:16):
inflammation and oxidativestress.
So you want to really startfocusing on that.
Let's help Amanda with somepractical side of things.
Where should she start?
So here's my three-step plan tomake it manageable.
Number one cut out one ultraprocessed food today.
Just pick something simple asugary drink, a packaged snack
(25:38):
or just a fast food just today,and so every day.
If you're doing one thingdifferent, it's going to add up.
Two replace it with a wholefood alternative.
I like to talk about crowdingout because you don't want to
say I'm not going to have thisanymore or we can't do this
(25:59):
because your brain all of asudden wants it more.
Jeff had talked about that.
So you want to swap out yoursoda for sparkling water, chips
for nuts or boxed cereal foreggs.
Anything is going to make adifference.
Three make meal prep easy.
Choose simple whole food mealsthat fit a busy schedule, like
(26:19):
smoothies, stir fries or just asheet pan dinner.
So the goal isn't perfection.
It's about making betterchoices consistently.
Small changes lead to bighealth benefits over time.
Do you think that that soundsdoable, jeff?
Speaker 3 (26:37):
I think it sounds very doable.
Speaker 1 (26:39):
Yeah, awesome, and I don't think we're going to talk
about this today.
I have this on the list, butthere's so many foods that are
banned in other countries thatare not banned in the United
States, like our dyes.
There's so many dyes that arenot banned in the United States,
but I think we'll save that foranother day.
Speaker 3 (27:00):
But I just yeah, and also it's going to possibly be
changing with new administrationtoo.
Speaker 2 (27:05):
We don't know what this is all going to mean.
Speaker 3 (27:07):
Yeah, we don't know what this is all going to mean
yet, but there's possibilitywith the new administration and
the White House and the newcabinet members that the FDA may
change their stance on a fewthings.
So we'll see.
Speaker 1 (27:20):
We'll see what happens.
Let's hope that that reallydoes happen.
Any other thoughts that you mayhave it?
Speaker 3 (27:26):
Let's hope that that really does happen.
Any other thoughts that you mayhave?
No, I think just to rememberthat little changes can give big
results.
Like I always say to patients,big doors swing on small hinges.
So all you have to do is make alittle change and you can make
a big difference in your life.
So don't think you've got tochange your entire life to be
(27:48):
able to make things happen.
Do one small thing, just likeTricia was saying earlier.
Speaker 1 (27:52):
Yep, and it really does add up.
This has been such aninsightful conversation and,
amanda, I hope this gives you agreat starting point.
We covered the gut-brain axis,the impact of food on mental
health and practical steps toswap out ultra-processed foods
and inflammatory oils.
If you enjoyed this episode,please share it with a friend
(28:14):
who needs to hear it.
And don't forget your questionsdo shape our discussion, so
please send them totrishajamesoncoaching at
gmailcom.
And remember small intentionalchanges do add up and your food
choices today do shape yourhealth tomorrow.
Wellness warriors, stay curious, stay informed and, as always,
(28:34):
take care of your body and mindand we'll see you next time.
Speaker 3 (28:38):
Thank, you so much for joining us Bye-bye.
Speaker 1 (28:42):
Thanks for tuning into the Q&A Files, delighted to
share today's gems of wisdomwith you.
Your questions light up ourshow, fueling the engaging
dialogues that make ourcommunity extra special.
Keep sending your questions totrishajamesoncoaching at
gmailcom.
Your curiosity is our compass.
Please hit, subscribe, spreadthe word and let's grow the
circle of insight and communitytogether.
(29:04):
I'm Trisha Jameson signing off.
Stay curious, keep thriving andcommunity together.
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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