I want to give you a positive and inclusive approach to health using Nutrivore! Nutrivore is the simple yet revolutionary concept I founded, that shows you how to choose foods to meet your body’s nutritional needs! Nutrivore is a diet modifier rather than a diet itself-a nutrivorous approach can be layered atop of other dietary structures and priorities in order to meet an individual’s specific health needs and goals.
👩🏻🔬A little about me: My credentials lie in three areas. First, I have a Ph.D. in Medical Biophysics and performed award-winning medical research in the area of innate immunity and inflammation. Second, I am a wife and mother and face the typical challenges that families navigate. Third, I have had a longstanding personal battle with weight, eating disorders and chronic disease.
When you mentioned how some people may feel better at first on a carnivore diet due to (for example) the starvation of bad bacteria ... I actually first think of the likelihood that some people may feel better perhaps because they may have been (before the diet) eating a lot of PROCESSED [plant] food items (like overdoing the pastries, cookies, etc), and with the idea of a "carnivore" focus, just because of how they "imagine" meat to be, may simply have started eating more "whole" foods on a carnivore diet. That's my guess for many cases.
Around 5 minutes in: Not sure what exact "toxins" you might be referring to, that people talk about restricting... but I must say whenever I "try to restrict foods with toxins", (like synthetic toxins), I do recognize that there ARE versions of the SAME EXACT foods (like kale grown in different ways in different locations) that have about the SAME EXACT good nutrients ;) I have NOT restricted any entirely different given food "because of toxins", I have found unconcerning versions of EVERY single food that I want, actually.
I had an early menopause as well, very likely because of all my autoimmune diseases. I have celiac, that wasn't diagnosed until age 42 (Grave's disease was diagnosed 18 mos before that) but I struggled terribly with it from a young age. I had menstrual and fertility issues from age 10 😵💫 when I was diagnosed with celiac, and eliminated gluten from my life, I finally had "normal" cycles, but that lasted only a year until they stopped entirely. I didn't miss them at all 😂 I had some crazy symptoms, tho that doctors just brushed off and didn't associate with peri-menopause, plus another autoimmune disease developing (Sjogrens). I had vertigo for a year and a half, plus the hot flashes, night sweats, etc. The vertigo was the worst! Some days, I could barely walk. It was right about then that you wrote your AIP book, and then I started that and felt a million times better! Now here I am, 14 years postmenopausal, not entirely keeping with the Nutrivore plan, but doing the best I can with the tools and budget I have. I recently went for a rather humbling day hike on the East Coast Trail in Newfoundland, and I feel the need to get back to eating better more often 😂 I'm going to share this video with friends who are dealing with this stage of life! 😊
I would actually guess one big reason why many "restrictive" diets seem to make one feel better in the short term at least is because... don't those diets also sort of aim to reduce or cut out "processed" foods? Whether it's vegan or carnivore, most of the encouragement (although not part of the specific definition of each diet) is toward "whole" food items, I think. So that might be one huge reason why the "initial start" seems to make a person feel better. Although, as they try to follow something like veganism or carnivore, they may let more and more [allowed] processed foods in, so then there may be a type of nutrient deficiency rebound with that lack of "actual progress" (?). Just guessing of course!
So so good. Thank you so much for this video, Dr. Sarah!! I’ve saved it to not only share with others but remind myself when I’m tempted to restrict again. As always, you present the full picture and continue to be a trusted resource for me. I am so very grateful for you and cannot share that enough. ❤
LOVE mackerel! And I only tried it after learning about it's nutrient density from you, Dr. Sarah! Now it's something I eat almost weekly! Along with canned sardines and salmon!
This is pretty interesting and helpful. Radishes aren't one of my favorite things to eat, I can do it but I won't go out of my way to have them. But I did switch from regular white mushrooms to shiitake mushrooms because of their higher nutrivore score. And although it was disqualified, I do eat bok choy regularly!
Tending to be highly calorific, 20% calories from UPF can be a a much smaller quantity than people expect. They also tend to be calories that are easily consumed... more-ish... and, most importantly, easily forgotten.
I know what you mean! There is such a huge difference between "knowing your own theory" vs. the huge gratification of seeing it work in actual human cases! :D
Speaking of peeling apples... my mom likes to peel apples but I eat the peels, so if I see her about to peel an apple, I do it for her and "rescue" the peels to go into my stomach haha. She makes fun of me but they are SO tasty in my opinion! Plus healthy.
I immediately thought this when collagen was discussed as not a complete protein: The main reason it's not a complete protein is because it's not the "whole animal" ;)
What about the idea that you should soak and sprout legumes or seeds before cooking/ consuming. How long to soak? Is sprouting necessary? Are canned beans better than cooking them yourself? Thanks!
Everytime I eat legumes I get very bloated amd all that goes alomg with it. I have tried all kinds of recommendations on how to adjust and nothing works. I have some autoimmune stuff going on. Should I avoid legumes?
I feel your pain...I keep experimenting with different things and am able to eat SOME now. But it can be unpredictable too. One week I might be more tolerant, and the next, everything triggers my chronic health issues. But don't give up yet! My biggest encouragement is to keep experimenting with different types and combinations, as well as some high quality supplements at times too (though I'm trying to move away from supplements). Digest Gold, Atrantil and Visbiome are great for me. I struggle with IBS and MCAS, so I take several things for that too... Some herbal teas have been helpful. Still holding on to hope that one day (through much of what I'm learning from Dr. Sarah!) my body will be more tolerant of a wider variety of foods.
It’s also ok to stay with your safe foods. Legumes are amazing but you can get those nutrients in other ways. I’ll do a video on this next time I record.
@@DrSarahBallantyne Thank you so much! I do best with lentils. I made some coconut milk curry and took the skins off the chickpeas and the side effects were not too bad. I changed my diet back in 2015 and it’s been a slow progress, but it got rid of quite a few of the symptoms that they said were fibromyalgia. Now I realize the symptoms were food related. I love your channel and all the information that you give. I still need encouragement to stick to my plan. I don’t eat dairy, wheat, sugar. I try to eat a lot of vegetables and minimal amount of chicken or salmon. Fruit because it increases joint. I love my way of eating because it has helped me so much.
I'm watching this as I am eating soup that I made which is based mainly on potato PEELS. ...Whenever I see my housemate intending to make mashed potatoes and intending to throw away the peels, I ask for them :) I think it would be interesting (if the data is available) to do Nutrivore score comparisons between the entire plant food vs. the part that gets thrown away by some. I bet at least some (or even most!) of the time the "scraps" surpass what people consider "the good part" lol.
Unfortunately, there isn’t a lot of data available in the USDA to compare fruits and veggies with and without peel. However, lots of studies show that the nutrition in peels is different than that found in the flesh, and that phytonutrients and fiber are concentrated in the peel of these foods, which means you get the most benefit from eating foods whole. Some examples: Apples, with skin: 213 Apples, without skin: 64 (may be higher since 10-25% of data is missing) Potato, baked, flesh and skin: 255 Potato, baked, flesh: 142 Potato skin: 306 (may be higher since 10-25% of the data is missing)
Speaking of Brazil nuts, and how in a past video you seemed to indicate that cravings (or satiety from cravings) were more psychological than anything else... maybe you can explain why this happened: I recently opened a new bag of Brazil nuts, and after tasting one, I wanted another one. Then another, and another. I didn't eat as much as half the bag, but it did seem like a lot that I kept wanting, and I even stopped keeping count lol. But THEN all of a sudden, I did NOT want another one. Now, I had just had some different calorie-containing food prior to that, so I don't think it was just calories or even "fats or proteins in general" that made me satiated... and I really have no psychological ties to Brazil nuts whatsoever. So I am really wondering what exactly could have made me want to stop eating them (especially all of a sudden).
Any food for several weeks is unusual for me to do-- the closest I got to "going all out" with any food is the few weeks during blueberry picking season... I ate about two pounds per day for a few weeks but after those ~2-pounds per day, my stomach was like "no more!" even though my tongue still wanted them :P
Nutrivore is not a diet. It’s the name of the free nutrient and food database I’m building. No prescriptive diet plan (that’s best left to RDs/Nutritionists). And it's the name of my book (which is just communicating where scientific consensus is in nutritional sciences currently with a take down of diet culture and some myth busting). As a philosophy it’s just the simple goal of getting all the nutrients we need from the foods we eat, no matter the diet or anti-diet one prescribes to. Food database: nutrivore.com/foods/ Nutrient database: nutrivore.com/nutrients/ Book: nutrivore.com/go/book-cta/ The philosophy: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LCptwpCaUC0.htmlsi=Crj2JuuMkW0sOkAV
@@bonniespruin6369 I would say so, there are mostly plant discussions. Although for a diet without any supplements, vitamin B12 (to my knowledge) can only be obtained from animal products (and maybe chlorella algae). Whenever it comes to vegan diets, I always hope they include vitamin B12 supplements for that reason. These videos are quite big on "whole food" meals from what I've seen.
So yesterday I had a protein shake with strawberries and the whole strawberry, including the green top. I use Almon. Milk for the liquid base. Then I had low carb bread, Multigraine seed bread. I use that with some baked cod and made a fish sandwich. I put tartar sauce and mustard on the 🥪. But this was just one meal. And it doesn't really feel like a lot of variety.
I think my biggest issue that I have is that I don't eat very much. So whenever I do eat, I kinda feel overwhelmed because I am trying to get so much out of my food.
The Nutrivore Weekly Serving Matrix will be an awesome tool for you! You can get it here: nutrivore.com/product/nutrivore-weekly-serving-matrix/ An even better tool is my book, that also includes the matrix: nutrivore.com/go/book-cta/
Say someone puts 1/2 cup legumes in their smoothie ever morning. Is it better to have a different type of legume each day, or mix all the kinds together and have the mix everyday? Maybe I’m getting in the weeds here, but I really want to maximize/optimize nutrition to the highest degree.
To far into the weeds. Think about diversity over the week, or even shopping trip to shopping trip. Maybe one week it’s black beans the next chickpeas. My Nutrivore Weekly Serving Matrix is the perfect tool to help you with this. You can get it here nutrivore.com/product/nutrivore-weekly-serving-matrix/ Or in my book: nutrivore.com/go/book-cta/
Thank you for the video! With regard to protein intake calculations, do you recommend any adjustments if that person's BMI is in the obese category? For instance, in the example of a person weighing 180 lbs, if that puts them at a BMI of 30+, do you have them instead calculate what the protein intake would be at more of their ideal body weight? Because of lot of the weight used in the calculation would be fat tissue and not related to lean body mass.
How do you assess the work on protein by Christopher Gardner and Valter Longo? I may have this wrong but I believe their research has tended to land on a lower amount of daily protein.
These are based on averages. Everyone’s macro will be slightly different due to many different factors. This is a good place to start, then one can adjust up or down from there as needed.
Very sad to see that you are in support of the GMO movement. And I'm not quite sure how you can make the claim that GMO's are completely safe! Hybridization is quite different than genetic modification.
I eat a lot of plants and it's difficult to eat half that number let alone actually reach it. But I do consciously attempt to eat plants that are of a different type like you mentioned. I think the 30 number works well as a goal but that's about it. As long as you're TRYING to eat as many different plants as you can, you'll probably get nearly all or all of the benefit of eating 30. Just my guess though.
I am 4’11 and get full really easily …so sometimes it’s really hard to get all the serving I probably need…is a freshly made kale, spinach, raspberry, avocado smoothie a good way to get three of the five? I always eat a large serving of veggie at dinner and during the day make and consume the smoothie. I am bad about eating fruit as except for berries as they it makes my tummy bloat …Great channel by the way. Glad I stumbled upon it ☺️.
