Metabolic Health

Are you struggling to lose weight despite following a strict diet and exercise routine? Well, you're not alone. Many women face this frustrating situation. Functional Nutritionist Andrea Nicholson explains five common reasons for weight loss resistance.

Firstly, calorie restriction in the long term can actually lower your metabolic rate, making it harder to lose weight. Secondly, chronically elevated levels of insulin can prevent your body from tapping into stored fuels, leading to weight gain. Thirdly, consuming unhealthy fats such as vegetable oils can contribute to weight gain and sugar cravings. Fourthly, toxins in our environment can disrupt hormonal balance and interfere with calorie burning. Finally, stress can cause the body to store more fat and make unhealthy food choices.

To overcome weight loss resistance, Nicholson suggests aligning your diet with considerations of WHAT, WHEN, and HOW MUCH you eat. It's also important to decrease insulin levels, consume healthy fats, reduce toxin exposure, and implement stress management techniques. Prioritizing sleep is also crucial. By addressing these factors, you can break through weight loss plateaus and achieve your goals.

In this blog post Functional Nutritionist Andrea Nicholson breaks down the truths and myths surrounding the concept of starvation mode. True starvation, where you are wasting away due to lack of nourishment, is not as common as the diet industry would have you believe. Fasting, on the other hand, is a voluntary practice that allows the body to tap into stored fuels for sustained energy. It stimulates ketosis and autophagy, which can lead to sustainable weight loss and increased energy levels.

The article highlights how low-calorie dieting can contribute to starvation mode as it does not lower insulin levels and does not stimulate autophagy. It also lacks essential nutrients and can decrease metabolic rate over time. Low-calorie diets have been shown to be unsustainable in the long term and encourage frequent eating, causing multiple insulin spikes and inhibiting fat burning.

To become more metabolically flexible, the article suggests implementing lower carbohydrate eating, particularly reducing or eliminating refined grains and sugars, and incorporating intermittent fasting. These strategies can help individuals tap into stored fat for energy, leading to improved overall health and well-being.

In this blog post titled Functional Nutritionist Andrea Nicholson explains the importance of maintaining a healthy gallbladder for proper digestion and detoxification. She lists common symptoms and dysfunctions of the gallbladder and provides non-surgical remedies to improve its health. Managing insulin, cortisol, and estrogen levels, preventing constipation, eating healthy fats, reducing stress, and increasing daily activity are some of the suggested remedies. For those who have already had their gallbladder removed, Nicholson suggests simple supplements that aid in digestion and recommends Beta Plus by Biotics Research.

In a recent blog post, Functional Nutritionist Andrea Nicholson highlights five ways alcohol negatively affects gut health. Firstly, alcohol can lead to leaky gut syndrome, where the intestinal lining breaks down, causing toxins and undigested food to leak into the bloodstream, resulting in various ailments. Secondly, alcohol impairs nutrient absorption by damaging cells responsible for absorbing vital vitamins and minerals, leading to deficiencies. Thirdly, alcohol causes inflammation, a common denominator in chronic diseases, by slowing and blocking detoxification pathways. Fourthly, alcohol disrupts the delicate balance of the gut's microbiome, killing beneficial bacteria and promoting the overgrowth of harmful microorganisms. Lastly, alcohol weakens the immune system, making the body more susceptible to illness and infection. To improve gut health, reducing or eliminating alcohol consumption is advised.

In a blog post by Functional Nutritionist Andrea Nicholson, the question of whether breakfast is the most important meal is explored. Historically, breakfast was not a common practice, but rather a meal for infants and those with illnesses. Research on the effects of breakfast consumption has shown mixed results, with benefits for certain populations and varying outcomes depending on meal timing and food composition. Nicholson suggests that whether or not to eat breakfast depends on individual circumstances, such as hunger levels and time constraints. However, she emphasizes the importance of making healthy food choices when starting the day, with an emphasis on quality protein and healthy fats. She also advises against traditional breakfast options like cereal, bread, bagels, muffins, and oatmeal due to their potential impact on blood sugar levels and inflammation. Instead, she recommends alternatives such as real sourdough bread, whole oatmeal with protein and healthy fats, and fresh grind nut butter or whole nut sourced nut-butter. Quality and organic ingredients are also highlighted as important considerations when choosing breakfast options.