My friend and colleague, Dr. Mark Hyman is a practicing family physician, a nine-time New York Times bestselling author, and an internationally recognized leader, speaker, educator, and advocate in our field. He is the Director of the Cleveland Clinic Center for Functional Medicine. He is also the founder and medical director of The UltraWellness Center, chairman of the board of the Institute for Functional Medicine, and a medical editor of The Huffington Post.
We’re both pro-fat—and we’ve long discovered that the right fats can help you become lean, healthy, and vibrant. Dr. Hyman talks to me about the fat facts.
Does your local barista know your name? Does the bakery a block away have your cookie ready before you even walk in? Is the office kitchen’s snack supply calling your name at the same time every day? Well, then it might be time to get real about your 3pm energy slump! You see, you don’t actually have to experience that 3pm “I need a cookie and coffee now” situation every day. There are ways to prevent it by choosing better options throughout the whole day, starting with breakfast. What you fuel your body with from the moment you get up in the morning sets you off on the right–or wrong track for the day. Here are some common culprits and ways to improve your daily habits to avoid the energy rollercoaster and keep you feeling great, focused and sharp all day.
The skin is your biggest organ and a window into what’s going on inside your body. Skin issues such as rosacea, eczema, acne, etc., are evidence that there’s something going on inside the gut. In layman terms: by fixing your gut, you can clear up your skin! It can be that simple.
The idea that dietary sugars increase the risk for such things as hypertension and the development of health threatening changes in lipid profiles is not new. But a commonly held perception has been that these health risks represented a direct consequence of the fact that increased dietary sugar consumption caused weight gain, and it was the weight gain that then was the cause of the rise in blood pressure, etc.
As a health coach, almost every client I work with is concerned about weight loss. Even if their health is suffering on multiple levels, weight loss takes precedence. I help clients strategize lifestyle changes that lead to sustainable, healthy weight loss. We shift the focus from calories to quality of food. Here are my top strategies:
Whether you made changes to your diet in 2015 or plan to in 2016, these articles focus on the changes you need to make to improve your health now and beyond.
As a nutritionist and health coach, I spend my days helping people change their diet in order to change their health. It is deeply rewarding to witness the transformative effects that nutrition brings to health and well-being. In my efforts to understand and translate science-based research for the benefit of my clients, last month I joined the Oldways conference, Finding Common Ground, where diet and nutrition experts convened for two days to reach consensus on what Americans should be eating. It was thrilling to listen to the world’s top nutrition scientists debating the merits of competing dietary philosophies.
Most of us only get one heart in this lifetime, and with second-hand hearts so hard to come by, nothing is more important than taking good care of the one you were born with. If by chance you haven’t been treating yours as the precious organ that it is, it’s never too late to start showing your heart some lov
Summertime, and the living is easy. Fresh produce is hitting its stride and with so much fruit that’s ripe for the picking, it’s hard not to go overboard. Rich in fiber, phytonutrients and antioxidants, these mouth-watering seasonal favorites are also packed with notable amounts of sugar – enough to interfere with diet and weight-loss goals as well as mess with blood sugar levels if you’re not paying attention.
Are you eating more sugar than you think you are? If you’re trying to cut down on (or eliminate) sugar, it may not be as simple as it sounds. Sugar seems to sneak into virtually every processed food, and often under code names that don’t explicitly say “sugar.”