Metabolic Health

Functional Nutritionist Andrea Nicholson explains different types of diabetes and blood sugar dysregulation conditions. Type 1 diabetes is an autoimmune condition where the body's immune system attacks the insulin-producing cells in the pancreas. Type 2 diabetes, on the other hand, is primarily caused by poor diet and lifestyle choices. There is also a type called Type 1.5 or LADA, which shares features of both type 1 and type 2 diabetes, and MODY, a rare genetic disorder. The post also discusses insulin resistance and hypoglycemia, as well as the importance of testing and making dietary and lifestyle changes to manage blood sugar imbalances.

Metabolic health is a crucial aspect of overall well-being, yet studies have shown that the majority of Americans have some level of metabolic dysfunction. A recent study by the University of North Carolina found that only 12% of the population met all the primary criteria for good metabolic health. With the impact of the pandemic likely exacerbating these numbers, it is important to understand the various factors that contribute to metabolic health.

Metabolism goes beyond simply how many calories you burn or your ability to lose weight. It encompasses all the chemical reactions in your body that contribute to energy production and utilization. Factors such as food choices, exercise, sleep, stress, and mental health all play a role in maintaining a healthy metabolism. Digestion, blood sugar control, inflammation levels, and insulin regulation are key markers of metabolic health.

Improving metabolic health involves addressing various factors, such as managing blood sugar spikes, controlling insulin levels, reducing fat in the blood, and effectively managing stress. Additionally, prioritizing quality sleep and engaging in regular exercise are crucial for maintaining a healthy metabolism. In upcoming episodes, we will delve deeper into specific conditions related to metabolic health, including heart disease, diabetes, obesity, thyroid disorders, and cancer.

In a recent episode of the Chasing Breadcrumbs podcast, Functional Nutritionist Andrea Nicholson shared her journey towards understanding her body's needs after a health scare at a young age. She delved into the misconception of "healthy eating" and explained why it may not always align with individual health needs. Andrea also opened up about her thoughts on fad diets, urging listeners to take a more sustainable and balanced approach to their nutrition. Lastly, she discussed how podcast host Jess Critchlow could break up with sugar and why it might be the perfect time for her to do so. Tune in to this insightful episode to gain valuable insights on fueling your body in a way that truly supports your health.

Functional Nutritionist Andrea Nicholson discusses the challenges of losing weight and offers strategies for achieving sustainable weight loss. The article explains that hunger is a natural survival instinct that cannot be overcome by restricting calories, as it will always win out. Furthermore, many diet foods and highly processed options do not satisfy hunger and can leave individuals feeling extra hungry. Instead, Nicholson recommends focusing on satiating foods that are higher in protein, lower in calories, and contain more fiber. By prioritizing these higher satiety foods, individuals can feel satisfied and eat less without feeling hungry all the time. Nicholson also provides examples of higher, moderate, and low satiety foods to guide food choices for weight loss.

According to Nicholson, higher satiety eating can be beneficial for those who have tried various diets without success, have certain medical conditions, struggle with hunger or insatiable appetite, or want to build muscle mass. This approach can be adapted to different dietary styles and is not limited to a particular "diet." In order to prioritize higher satiety foods, individuals should focus on whole non-starchy vegetables, seafood, dairy, animal meats, eggs, and legumes, while being mindful of lower satiety foods that may not keep them full and satisfied for long periods of time. Ultimately, this approach to eating can help individuals achieve sustainable weight loss without feeling deprived or constantly hungry.

Functional Nutritionist Andrea Nicholson addresses the conflicting information surrounding salt and its impact on our health. While the mainstream media and medicine often portray salt as dangerous, Nicholson delves into the research to provide a more nuanced perspective.

She explains that sodium is an essential element needed for various functions in the body, such as maintaining fluid balance, regulating blood pressure, and supporting muscle and nerve function. However, the majority of sodium in our diet comes from processed foods rather than adding salt to our home-cooked meals.

Nicholson highlights multiple studies that show no benefit to salt restriction in individuals with normal blood pressure. In fact, some research suggests that both excessively high and low salt intake may pose increased risks. However, for individuals with hypertension, the picture is a bit more complex and individualized. She emphasizes that managing overall diet and lifestyle, including strategies such as a low carbohydrate or ketogenic diet, can have a greater impact on heart disease and blood pressure than simply reducing sodium intake.

Overall, Nicholson suggests transitioning away from processed foods and incorporating whole vegetables and fruits into our diet. She also mentions the importance of considering our potassium intake as well, as a sodium to potassium ratio is a better predictor of heart disease and death. Ultimately, her message is not to be afraid of salt, but to approach it with a balanced and mindful approach.

In this blog post by Functional Nutritionist Andrea Nicholson, she addresses the conflicting information surrounding salt and its impact on our health. While the mainstream media and medicine often portray salt as dangerous, Nicholson delves into the research to provide a more nuanced perspective.

She explains that sodium is an essential element needed for various functions in the body, such as maintaining fluid balance, regulating blood pressure, and supporting muscle and nerve function. However, the majority of sodium in our diet comes from processed foods rather than adding salt to our home-cooked meals.

Nicholson highlights multiple studies that show no benefit to salt restriction in individuals with normal blood pressure. In fact, some research suggests that both excessively high and low salt intake may pose increased risks. However, for individuals with hypertension, the picture is a bit more complex and individualized. She emphasizes that managing overall diet and lifestyle, including strategies such as a low carbohydrate or ketogenic diet, can have a greater impact on heart disease and blood pressure than simply reducing sodium intake.

Overall, Nicholson suggests transitioning away from processed foods and incorporating whole vegetables and fruits into our diet. She also mentions the importance of considering our potassium intake as well, as a sodium to potassium ratio is a better predictor of heart disease and death. Ultimately, her message is not to be afraid of salt, but to approach it with a balanced and mindful approach.