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Tyler Jean

Tyler Jean is one of the top Food influencer with 255915 audience and 1.43% engagement rate on Instagram. Check out the full profile and start to collaborate.

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Omega-3/6s are essential polyunsaturated fatty acids (PUFAs) which means we cannot synthesize them in the body, and we must obtain from the diet.

There is much debate currently about PUFAs being toxic. This is a collab post with @theskinsage_. Swipe ??

Research shows that adequate omega-3 consumption supports fetal development, cardiovascular and brain health, & healthy inflammatory levels.

For optimal health, it is important to get a balanced ratio of omega-6 to omega-3s which is estimated between 1:1 to 4:1 respectively.

When it comes to omega-3s, there are two types- those containing short chain & long chain fatty acid tails.

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are long chain omega-3s found exclusively in marine organisms such as salmon, anchovies, & algae.

Fish bioaccumulate omega-3s in their tissue from algae consumption.

Alpha-linolenic acid (ALA) is a short-chain omega-3 found high in plant sources such as chia, flax, and walnuts.

Long chain omega-3 fats play a role in lipid mediated resolution of inflammation through the production of resolvins + protectins.

DHA plays an important role in brain health while EPA has potent anti-inflammatory properties. When it comes to the benefits of omega-3s in the research, much of it pertains to EPA + DHA.

While it is possible for the body to synthesize EPA + DHA from ALA, enzymatic conversion is relatively limited and dependent on several factors. In European populations, <5-10% of ALA gets converted to EPA, and <2-5% is converted to DHA.

However, specific SNPs in the FADS enzyme influences ones ability to convert short chain omega-3s to long chain.

It is suggested that conversion is more efficient during pregnancy due to DHAs important role in fetus development.

Whether we can meet our bodies optimal needs for EPA/DHA strictly from plant ALA is highly debatable.

While it is always best to get your nutrition from whole foods, additional supplementation could be beneficial.

Vegans might consider an algal based DHA omega supplement for this reason.

When it comes to fish, opt for smaller fish like sardines which are lower on the food chain and bioaccumulate less toxins.

Omega-3/6s are essential polyunsaturated fatty acids (PUFAs) which means we cannot synthesize them in the body, and we must obtain from the diet.

There is much debate currently about PUFAs being toxic. This is a collab post with @theskinsage_. Swipe ??

Research shows that adequate omega-3 consumption supports fetal development, cardiovascular and brain health, & healthy inflammatory levels.

For optimal health, it is important to get a balanced ratio of omega-6 to omega-3s which is estimated between 1:1 to 4:1 respectively.

When it comes to omega-3s, there are two types- those containing short chain & long chain fatty acid tails.

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are long chain omega-3s found exclusively in marine organisms such as salmon, anchovies, & algae.

Fish bioaccumulate omega-3s in their tissue from algae consumption.

Alpha-linolenic acid (ALA) is a short-chain omega-3 found high in plant sources such as chia, flax, and walnuts.

Long chain omega-3 fats play a role in lipid mediated resolution of inflammation through the production of resolvins + protectins.

DHA plays an important role in brain health while EPA has potent anti-inflammatory properties. When it comes to the benefits of omega-3s in the research, much of it pertains to EPA + DHA.

While it is possible for the body to synthesize EPA + DHA from ALA, enzymatic conversion is relatively limited and dependent on several factors. In European populations, <5-10% of ALA gets converted to EPA, and <2-5% is converted to DHA.

However, specific SNPs in the FADS enzyme influences ones ability to convert short chain omega-3s to long chain.

It is suggested that conversion is more efficient during pregnancy due to DHAs important role in fetus development.

Whether we can meet our bodies optimal needs for EPA/DHA strictly from plant ALA is highly debatable.

While it is always best to get your nutrition from whole foods, additional supplementation could be beneficial.

Vegans might consider an algal based DHA omega supplement for this reason.

When it comes to fish, opt for smaller fish like sardines which are lower on the food chain and bioaccumulate less toxins.

Omega-3/6s are essential polyunsaturated fatty acids (PUFAs) which means we cannot synthesize them in the body, and we must obtain from the diet.

There is much debate currently about PUFAs being toxic. This is a collab post with @theskinsage_. Swipe ??

Research shows that adequate omega-3 consumption supports fetal development, cardiovascular and brain health, & healthy inflammatory levels.

For optimal health, it is important to get a balanced ratio of omega-6 to omega-3s which is estimated between 1:1 to 4:1 respectively.

When it comes to omega-3s, there are two types- those containing short chain & long chain fatty acid tails.

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are long chain omega-3s found exclusively in marine organisms such as salmon, anchovies, & algae.

Fish bioaccumulate omega-3s in their tissue from algae consumption.

Alpha-linolenic acid (ALA) is a short-chain omega-3 found high in plant sources such as chia, flax, and walnuts.

Long chain omega-3 fats play a role in lipid mediated resolution of inflammation through the production of resolvins + protectins.

DHA plays an important role in brain health while EPA has potent anti-inflammatory properties. When it comes to the benefits of omega-3s in the research, much of it pertains to EPA + DHA.

While it is possible for the body to synthesize EPA + DHA from ALA, enzymatic conversion is relatively limited and dependent on several factors. In European populations, <5-10% of ALA gets converted to EPA, and <2-5% is converted to DHA.

However, specific SNPs in the FADS enzyme influences ones ability to convert short chain omega-3s to long chain.

It is suggested that conversion is more efficient during pregnancy due to DHAs important role in fetus development.

Whether we can meet our bodies optimal needs for EPA/DHA strictly from plant ALA is highly debatable.

While it is always best to get your nutrition from whole foods, additional supplementation could be beneficial.

Vegans might consider an algal based DHA omega supplement for this reason.

When it comes to fish, opt for smaller fish like sardines which are lower on the food chain and bioaccumulate less toxins.

Omega-3/6s are essential polyunsaturated fatty acids (PUFAs) which means we cannot synthesize them in the body, and we must obtain from the diet.

There is much debate currently about PUFAs being toxic. This is a collab post with @theskinsage_. Swipe ??

Research shows that adequate omega-3 consumption supports fetal development, cardiovascular and brain health, & healthy inflammatory levels.

For optimal health, it is important to get a balanced ratio of omega-6 to omega-3s which is estimated between 1:1 to 4:1 respectively.

When it comes to omega-3s, there are two types- those containing short chain & long chain fatty acid tails.

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are long chain omega-3s found exclusively in marine organisms such as salmon, anchovies, & algae.

Fish bioaccumulate omega-3s in their tissue from algae consumption.

Alpha-linolenic acid (ALA) is a short-chain omega-3 found high in plant sources such as chia, flax, and walnuts.

Long chain omega-3 fats play a role in lipid mediated resolution of inflammation through the production of resolvins + protectins.

DHA plays an important role in brain health while EPA has potent anti-inflammatory properties. When it comes to the benefits of omega-3s in the research, much of it pertains to EPA + DHA.

While it is possible for the body to synthesize EPA + DHA from ALA, enzymatic conversion is relatively limited and dependent on several factors. In European populations, <5-10% of ALA gets converted to EPA, and <2-5% is converted to DHA.

However, specific SNPs in the FADS enzyme influences ones ability to convert short chain omega-3s to long chain.

It is suggested that conversion is more efficient during pregnancy due to DHAs important role in fetus development.

Whether we can meet our bodies optimal needs for EPA/DHA strictly from plant ALA is highly debatable.

While it is always best to get your nutrition from whole foods, additional supplementation could be beneficial.

Vegans might consider an algal based DHA omega supplement for this reason.

When it comes to fish, opt for smaller fish like sardines which are lower on the food chain and bioaccumulate less toxins.

Omega-3/6s are essential polyunsaturated fatty acids (PUFAs) which means we cannot synthesize them in the body, and we must obtain from the diet.

There is much debate currently about PUFAs being toxic. This is a collab post with @theskinsage_. Swipe ??

Research shows that adequate omega-3 consumption supports fetal development, cardiovascular and brain health, & healthy inflammatory levels.

For optimal health, it is important to get a balanced ratio of omega-6 to omega-3s which is estimated between 1:1 to 4:1 respectively.

When it comes to omega-3s, there are two types- those containing short chain & long chain fatty acid tails.

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are long chain omega-3s found exclusively in marine organisms such as salmon, anchovies, & algae.

Fish bioaccumulate omega-3s in their tissue from algae consumption.

Alpha-linolenic acid (ALA) is a short-chain omega-3 found high in plant sources such as chia, flax, and walnuts.

Long chain omega-3 fats play a role in lipid mediated resolution of inflammation through the production of resolvins + protectins.

DHA plays an important role in brain health while EPA has potent anti-inflammatory properties. When it comes to the benefits of omega-3s in the research, much of it pertains to EPA + DHA.

While it is possible for the body to synthesize EPA + DHA from ALA, enzymatic conversion is relatively limited and dependent on several factors. In European populations, <5-10% of ALA gets converted to EPA, and <2-5% is converted to DHA.

However, specific SNPs in the FADS enzyme influences ones ability to convert short chain omega-3s to long chain.

It is suggested that conversion is more efficient during pregnancy due to DHAs important role in fetus development.

Whether we can meet our bodies optimal needs for EPA/DHA strictly from plant ALA is highly debatable.

While it is always best to get your nutrition from whole foods, additional supplementation could be beneficial.

Vegans might consider an algal based DHA omega supplement for this reason.

When it comes to fish, opt for smaller fish like sardines which are lower on the food chain and bioaccumulate less toxins.

Omega-3/6s are essential polyunsaturated fatty acids (PUFAs) which means we cannot synthesize them in the body, and we must obtain from the diet.

There is much debate currently about PUFAs being toxic. This is a collab post with @theskinsage_. Swipe ??

Research shows that adequate omega-3 consumption supports fetal development, cardiovascular and brain health, & healthy inflammatory levels.

For optimal health, it is important to get a balanced ratio of omega-6 to omega-3s which is estimated between 1:1 to 4:1 respectively.

When it comes to omega-3s, there are two types- those containing short chain & long chain fatty acid tails.

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are long chain omega-3s found exclusively in marine organisms such as salmon, anchovies, & algae.

Fish bioaccumulate omega-3s in their tissue from algae consumption.

Alpha-linolenic acid (ALA) is a short-chain omega-3 found high in plant sources such as chia, flax, and walnuts.

Long chain omega-3 fats play a role in lipid mediated resolution of inflammation through the production of resolvins + protectins.

DHA plays an important role in brain health while EPA has potent anti-inflammatory properties. When it comes to the benefits of omega-3s in the research, much of it pertains to EPA + DHA.

While it is possible for the body to synthesize EPA + DHA from ALA, enzymatic conversion is relatively limited and dependent on several factors. In European populations, <5-10% of ALA gets converted to EPA, and <2-5% is converted to DHA.

However, specific SNPs in the FADS enzyme influences ones ability to convert short chain omega-3s to long chain.

It is suggested that conversion is more efficient during pregnancy due to DHAs important role in fetus development.

Whether we can meet our bodies optimal needs for EPA/DHA strictly from plant ALA is highly debatable.

While it is always best to get your nutrition from whole foods, additional supplementation could be beneficial.

Vegans might consider an algal based DHA omega supplement for this reason.

When it comes to fish, opt for smaller fish like sardines which are lower on the food chain and bioaccumulate less toxins.

Omega-3/6s are essential polyunsaturated fatty acids (PUFAs) which means we cannot synthesize them in the body, and we must obtain from the diet.

There is much debate currently about PUFAs being toxic. This is a collab post with @theskinsage_. Swipe ??

Research shows that adequate omega-3 consumption supports fetal development, cardiovascular and brain health, & healthy inflammatory levels.

For optimal health, it is important to get a balanced ratio of omega-6 to omega-3s which is estimated between 1:1 to 4:1 respectively.

When it comes to omega-3s, there are two types- those containing short chain & long chain fatty acid tails.

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are long chain omega-3s found exclusively in marine organisms such as salmon, anchovies, & algae.

Fish bioaccumulate omega-3s in their tissue from algae consumption.

Alpha-linolenic acid (ALA) is a short-chain omega-3 found high in plant sources such as chia, flax, and walnuts.

Long chain omega-3 fats play a role in lipid mediated resolution of inflammation through the production of resolvins + protectins.

DHA plays an important role in brain health while EPA has potent anti-inflammatory properties. When it comes to the benefits of omega-3s in the research, much of it pertains to EPA + DHA.

While it is possible for the body to synthesize EPA + DHA from ALA, enzymatic conversion is relatively limited and dependent on several factors. In European populations, <5-10% of ALA gets converted to EPA, and <2-5% is converted to DHA.

However, specific SNPs in the FADS enzyme influences ones ability to convert short chain omega-3s to long chain.

It is suggested that conversion is more efficient during pregnancy due to DHAs important role in fetus development.

Whether we can meet our bodies optimal needs for EPA/DHA strictly from plant ALA is highly debatable.

While it is always best to get your nutrition from whole foods, additional supplementation could be beneficial.

Vegans might consider an algal based DHA omega supplement for this reason.

When it comes to fish, opt for smaller fish like sardines which are lower on the food chain and bioaccumulate less toxins.

Omega-3/6s are essential polyunsaturated fatty acids (PUFAs) which means we cannot synthesize them in the body, and we must obtain from the diet.

There is much debate currently about PUFAs being toxic. This is a collab post with @theskinsage_. Swipe ??

Research shows that adequate omega-3 consumption supports fetal development, cardiovascular and brain health, & healthy inflammatory levels.

For optimal health, it is important to get a balanced ratio of omega-6 to omega-3s which is estimated between 1:1 to 4:1 respectively.

When it comes to omega-3s, there are two types- those containing short chain & long chain fatty acid tails.

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are long chain omega-3s found exclusively in marine organisms such as salmon, anchovies, & algae.

Fish bioaccumulate omega-3s in their tissue from algae consumption.

Alpha-linolenic acid (ALA) is a short-chain omega-3 found high in plant sources such as chia, flax, and walnuts.

Long chain omega-3 fats play a role in lipid mediated resolution of inflammation through the production of resolvins + protectins.

DHA plays an important role in brain health while EPA has potent anti-inflammatory properties. When it comes to the benefits of omega-3s in the research, much of it pertains to EPA + DHA.

While it is possible for the body to synthesize EPA + DHA from ALA, enzymatic conversion is relatively limited and dependent on several factors. In European populations, <5-10% of ALA gets converted to EPA, and <2-5% is converted to DHA.

However, specific SNPs in the FADS enzyme influences ones ability to convert short chain omega-3s to long chain.

It is suggested that conversion is more efficient during pregnancy due to DHAs important role in fetus development.

Whether we can meet our bodies optimal needs for EPA/DHA strictly from plant ALA is highly debatable.

While it is always best to get your nutrition from whole foods, additional supplementation could be beneficial.

Vegans might consider an algal based DHA omega supplement for this reason.

When it comes to fish, opt for smaller fish like sardines which are lower on the food chain and bioaccumulate less toxins.

Omega-3/6s are essential polyunsaturated fatty acids (PUFAs) which means we cannot synthesize them in the body, and we must obtain from the diet.

There is much debate currently about PUFAs being toxic. This is a collab post with @theskinsage_. Swipe ??

Research shows that adequate omega-3 consumption supports fetal development, cardiovascular and brain health, & healthy inflammatory levels.

For optimal health, it is important to get a balanced ratio of omega-6 to omega-3s which is estimated between 1:1 to 4:1 respectively.

When it comes to omega-3s, there are two types- those containing short chain & long chain fatty acid tails.

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are long chain omega-3s found exclusively in marine organisms such as salmon, anchovies, & algae.

Fish bioaccumulate omega-3s in their tissue from algae consumption.

Alpha-linolenic acid (ALA) is a short-chain omega-3 found high in plant sources such as chia, flax, and walnuts.

Long chain omega-3 fats play a role in lipid mediated resolution of inflammation through the production of resolvins + protectins.

DHA plays an important role in brain health while EPA has potent anti-inflammatory properties. When it comes to the benefits of omega-3s in the research, much of it pertains to EPA + DHA.

While it is possible for the body to synthesize EPA + DHA from ALA, enzymatic conversion is relatively limited and dependent on several factors. In European populations, <5-10% of ALA gets converted to EPA, and <2-5% is converted to DHA.

However, specific SNPs in the FADS enzyme influences ones ability to convert short chain omega-3s to long chain.

It is suggested that conversion is more efficient during pregnancy due to DHAs important role in fetus development.

Whether we can meet our bodies optimal needs for EPA/DHA strictly from plant ALA is highly debatable.

While it is always best to get your nutrition from whole foods, additional supplementation could be beneficial.

Vegans might consider an algal based DHA omega supplement for this reason.

When it comes to fish, opt for smaller fish like sardines which are lower on the food chain and bioaccumulate less toxins.

Omega-3/6s are essential polyunsaturated fatty acids (PUFAs) whic Read More

There’s no better time than now to get in the kitchen and learn how to cook!

I created this anti-inflammatory recipe ebook for those looking to step up their game in the kitchen by incorporating more nutrient-density into meals without sacrificing flavor.

All 40 recipes are plant-centric, and free of dairy, gluten, and refined sugar. In addition, most recipes are egg, soy, corn, and peanut free.

Some other questions I commonly get ?? 5 recipes have grains (but all gluten-free), 5 have meat or fish, and 17 recipes contain nuts.

Click the link in my bio or swipe up on my story to learn more!

What you’re not going to find in this Ebook: Recipes that contain food dyes, additives, stabilizers, thickeners, or industrialized vegetable oils.

What you will find in this Ebook: A variety of delicious, nutrient-dense, wholesome recipes that are loaded with fiber, phytochemicals, healthy fats, and quality protein.

These recipes are structured to aid in satiation, balance blood sugar, reduce inflammation, support the immune system, and improve energy & mood.

There are 8 section, with 5 recipes under each section. Swipe to see some of the recipes in the cookbook and what other people have been saying ??

There’s no better time than now to get in the kitchen and learn how to cook!

I created this anti-inflammatory recipe ebook for those looking to step up their game in the kitchen by incorporating more nutrient-density into meals without sacrificing flavor.

All 40 recipes are plant-centric, and free of dairy, gluten, and refined sugar. In addition, most recipes are egg, soy, corn, and peanut free.

Some other questions I commonly get ?? 5 recipes have grains (but all gluten-free), 5 have meat or fish, and 17 recipes contain nuts.

Click the link in my bio or swipe up on my story to learn more!

What you’re not going to find in this Ebook: Recipes that contain food dyes, additives, stabilizers, thickeners, or industrialized vegetable oils.

What you will find in this Ebook: A variety of delicious, nutrient-dense, wholesome recipes that are loaded with fiber, phytochemicals, healthy fats, and quality protein.

These recipes are structured to aid in satiation, balance blood sugar, reduce inflammation, support the immune system, and improve energy & mood.

There are 8 section, with 5 recipes under each section. Swipe to see some of the recipes in the cookbook and what other people have been saying ??

There’s no better time than now to get in the kitchen and learn how to cook!

I created this anti-inflammatory recipe ebook for those looking to step up their game in the kitchen by incorporating more nutrient-density into meals without sacrificing flavor.

All 40 recipes are plant-centric, and free of dairy, gluten, and refined sugar. In addition, most recipes are egg, soy, corn, and peanut free.

Some other questions I commonly get ?? 5 recipes have grains (but all gluten-free), 5 have meat or fish, and 17 recipes contain nuts.

Click the link in my bio or swipe up on my story to learn more!

What you’re not going to find in this Ebook: Recipes that contain food dyes, additives, stabilizers, thickeners, or industrialized vegetable oils.

What you will find in this Ebook: A variety of delicious, nutrient-dense, wholesome recipes that are loaded with fiber, phytochemicals, healthy fats, and quality protein.

These recipes are structured to aid in satiation, balance blood sugar, reduce inflammation, support the immune system, and improve energy & mood.

There are 8 section, with 5 recipes under each section. Swipe to see some of the recipes in the cookbook and what other people have been saying ??

There’s no better time than now to get in the kitchen and learn how to cook!

I created this anti-inflammatory recipe ebook for those looking to step up their game in the kitchen by incorporating more nutrient-density into meals without sacrificing flavor.

All 40 recipes are plant-centric, and free of dairy, gluten, and refined sugar. In addition, most recipes are egg, soy, corn, and peanut free.

Some other questions I commonly get ?? 5 recipes have grains (but all gluten-free), 5 have meat or fish, and 17 recipes contain nuts.

Click the link in my bio or swipe up on my story to learn more!

What you’re not going to find in this Ebook: Recipes that contain food dyes, additives, stabilizers, thickeners, or industrialized vegetable oils.

What you will find in this Ebook: A variety of delicious, nutrient-dense, wholesome recipes that are loaded with fiber, phytochemicals, healthy fats, and quality protein.

These recipes are structured to aid in satiation, balance blood sugar, reduce inflammation, support the immune system, and improve energy & mood.

There are 8 section, with 5 recipes under each section. Swipe to see some of the recipes in the cookbook and what other people have been saying ??

There’s no better time than now to get in the kitchen and learn how to cook!

I created this anti-inflammatory recipe ebook for those looking to step up their game in the kitchen by incorporating more nutrient-density into meals without sacrificing flavor.

All 40 recipes are plant-centric, and free of dairy, gluten, and refined sugar. In addition, most recipes are egg, soy, corn, and peanut free.

Some other questions I commonly get ?? 5 recipes have grains (but all gluten-free), 5 have meat or fish, and 17 recipes contain nuts.

Click the link in my bio or swipe up on my story to learn more!

What you’re not going to find in this Ebook: Recipes that contain food dyes, additives, stabilizers, thickeners, or industrialized vegetable oils.

What you will find in this Ebook: A variety of delicious, nutrient-dense, wholesome recipes that are loaded with fiber, phytochemicals, healthy fats, and quality protein.

These recipes are structured to aid in satiation, balance blood sugar, reduce inflammation, support the immune system, and improve energy & mood.

There are 8 section, with 5 recipes under each section. Swipe to see some of the recipes in the cookbook and what other people have been saying ??

There’s no better time than now to get in the kitchen and learn how to cook!

I created this anti-inflammatory recipe ebook for those looking to step up their game in the kitchen by incorporating more nutrient-density into meals without sacrificing flavor.

All 40 recipes are plant-centric, and free of dairy, gluten, and refined sugar. In addition, most recipes are egg, soy, corn, and peanut free.

Some other questions I commonly get ?? 5 recipes have grains (but all gluten-free), 5 have meat or fish, and 17 recipes contain nuts.

Click the link in my bio or swipe up on my story to learn more!

What you’re not going to find in this Ebook: Recipes that contain food dyes, additives, stabilizers, thickeners, or industrialized vegetable oils.

What you will find in this Ebook: A variety of delicious, nutrient-dense, wholesome recipes that are loaded with fiber, phytochemicals, healthy fats, and quality protein.

These recipes are structured to aid in satiation, balance blood sugar, reduce inflammation, support the immune system, and improve energy & mood.

There are 8 section, with 5 recipes under each section. Swipe to see some of the recipes in the cookbook and what other people have been saying ??

There’s no better time than now to get in the kitchen and learn how to cook!

I created this anti-inflammatory recipe ebook for those looking to step up their game in the kitchen by incorporating more nutrient-density into meals without sacrificing flavor.

All 40 recipes are plant-centric, and free of dairy, gluten, and refined sugar. In addition, most recipes are egg, soy, corn, and peanut free.

Some other questions I commonly get ?? 5 recipes have grains (but all gluten-free), 5 have meat or fish, and 17 recipes contain nuts.

Click the link in my bio or swipe up on my story to learn more!

What you’re not going to find in this Ebook: Recipes that contain food dyes, additives, stabilizers, thickeners, or industrialized vegetable oils.

What you will find in this Ebook: A variety of delicious, nutrient-dense, wholesome recipes that are loaded with fiber, phytochemicals, healthy fats, and quality protein.

These recipes are structured to aid in satiation, balance blood sugar, reduce inflammation, support the immune system, and improve energy & mood.

There are 8 section, with 5 recipes under each section. Swipe to see some of the recipes in the cookbook and what other people have been saying ??

There’s no better time than now to get in the kitchen and learn how to cook!

I created this anti-inflammatory recipe ebook for those looking to step up their game in the kitchen by incorporating more nutrient-density into meals without sacrificing flavor.

All 40 recipes are plant-centric, and free of dairy, gluten, and refined sugar. In addition, most recipes are egg, soy, corn, and peanut free.

Some other questions I commonly get ?? 5 recipes have grains (but all gluten-free), 5 have meat or fish, and 17 recipes contain nuts.

Click the link in my bio or swipe up on my story to learn more!

What you’re not going to find in this Ebook: Recipes that contain food dyes, additives, stabilizers, thickeners, or industrialized vegetable oils.

What you will find in this Ebook: A variety of delicious, nutrient-dense, wholesome recipes that are loaded with fiber, phytochemicals, healthy fats, and quality protein.

These recipes are structured to aid in satiation, balance blood sugar, reduce inflammation, support the immune system, and improve energy & mood.

There are 8 section, with 5 recipes under each section. Swipe to see some of the recipes in the cookbook and what other people have been saying ??

There’s no better time than now to get in the kitchen and learn how to cook!

I created this anti-inflammatory recipe ebook for those looking to step up their game in the kitchen by incorporating more nutrient-density into meals without sacrificing flavor.

All 40 recipes are plant-centric, and free of dairy, gluten, and refined sugar. In addition, most recipes are egg, soy, corn, and peanut free.

Some other questions I commonly get ?? 5 recipes have grains (but all gluten-free), 5 have meat or fish, and 17 recipes contain nuts.

Click the link in my bio or swipe up on my story to learn more!

What you’re not going to find in this Ebook: Recipes that contain food dyes, additives, stabilizers, thickeners, or industrialized vegetable oils.

What you will find in this Ebook: A variety of delicious, nutrient-dense, wholesome recipes that are loaded with fiber, phytochemicals, healthy fats, and quality protein.

These recipes are structured to aid in satiation, balance blood sugar, reduce inflammation, support the immune system, and improve energy & mood.

There are 8 section, with 5 recipes under each section. Swipe to see some of the recipes in the cookbook and what other people have been saying ??

There’s no better time than now to get in the kitchen and learn how to cook!

I created this anti-inflammatory recipe ebook for those looking to step up their game in the kitchen by incorporating more nutrient-density into meals without sacrificing flavor.

All 40 recipes are plant-centric, and free of dairy, gluten, and refined sugar. In addition, most recipes are egg, soy, corn, and peanut free.

Some other questions I commonly get ?? 5 recipes have grains (but all gluten-free), 5 have meat or fish, and 17 recipes contain nuts.

Click the link in my bio or swipe up on my story to learn more!

What you’re not going to find in this Ebook: Recipes that contain food dyes, additives, stabilizers, thickeners, or industrialized vegetable oils.

What you will find in this Ebook: A variety of delicious, nutrient-dense, wholesome recipes that are loaded with fiber, phytochemicals, healthy fats, and quality protein.

These recipes are structured to aid in satiation, balance blood sugar, reduce inflammation, support the immune system, and improve energy & mood.

There are 8 section, with 5 recipes under each section. Swipe to see some of the recipes in the cookbook and what other people have been saying ??

There’s no better time than now to get in the kitchen and learn Read More

When it comes to cooking with oils, it’s important to consider:

1️⃣ The level of processing
2️⃣ Smoke point
3️⃣ Omega 6:3 ratio

In general, saturated fats (coconut/ghee), are better to cook with since they are more stable and less likely to rancify when heated. This is due to their chemical structure which is solid at room temp.

Unsaturated fats on the other hand are broken up into 2 subgroups:

1️⃣ Monounsaturated (MUFAS)
2️⃣ Polyunsaturated (PUFAS)

MUFAS (avocado, olives, macadamia) are more stable than PUFAS which are more prone to oxidation. PUFAS are found in various seeds, nuts, and oily fish such as salmon.

Vegetable oils are rich in PUFAs and are more prone to lipidperoxidation (ie. generation of free radicals ?? inflammation = tissue damage), especially when heated.

These “oxidized oils” can also impair insulin sensitivity ??‍♂️

The temperature an oil starts to burn and become rancid is known as the “smoke point.”

When choosing a fat to cook with, opt for a HIGHER smoke point or simply cook at LOWER TEMPERATURES.

Avocado oil (mainly MUFAs) is great to cook with because of its high smoke point. Ghee (clarified butter) is arguably the best saturated fat (smoke point = 485 F) where grass-fed butter = 350 F.

I generally like to save cold-pressed olive and sesame oil for salads and dressings. However, one study showed that frying with unrefined olive oil did not generate the same amount of free radicals and peroxide when fried ? (likely due to the antioxidant oleocanthol).

Coconut oil can be a great fat to cook with at medium heats, not high.

The last thing to consider is the level of processing. Look for cold-pressed, virgin, & extra virgin. Unprocessed virgin oils are prepared by physical/mechanical process within thermal limits & without solvents.

You’ll notice that a more processed refined coconut oil has a different smoke point compared to virgin coconut.

General rule of thumb: Mother nature doesn’t make bad fats. Humans do.

Images from @plateful.health reposted with permission.

When it comes to cooking with oils, it’s important to consider:

1️⃣ The level of processing
2️⃣ Smoke point
3️⃣ Omega 6:3 ratio

In general, saturated fats (coconut/ghee), are better to cook with since they are more stable and less likely to rancify when heated. This is due to their chemical structure which is solid at room temp.

Unsaturated fats on the other hand are broken up into 2 subgroups:

1️⃣ Monounsaturated (MUFAS)
2️⃣ Polyunsaturated (PUFAS)

MUFAS (avocado, olives, macadamia) are more stable than PUFAS which are more prone to oxidation. PUFAS are found in various seeds, nuts, and oily fish such as salmon.

Vegetable oils are rich in PUFAs and are more prone to lipidperoxidation (ie. generation of free radicals ?? inflammation = tissue damage), especially when heated.

These “oxidized oils” can also impair insulin sensitivity ??‍♂️

The temperature an oil starts to burn and become rancid is known as the “smoke point.”

When choosing a fat to cook with, opt for a HIGHER smoke point or simply cook at LOWER TEMPERATURES.

Avocado oil (mainly MUFAs) is great to cook with because of its high smoke point. Ghee (clarified butter) is arguably the best saturated fat (smoke point = 485 F) where grass-fed butter = 350 F.

I generally like to save cold-pressed olive and sesame oil for salads and dressings. However, one study showed that frying with unrefined olive oil did not generate the same amount of free radicals and peroxide when fried ? (likely due to the antioxidant oleocanthol).

Coconut oil can be a great fat to cook with at medium heats, not high.

The last thing to consider is the level of processing. Look for cold-pressed, virgin, & extra virgin. Unprocessed virgin oils are prepared by physical/mechanical process within thermal limits & without solvents.

You’ll notice that a more processed refined coconut oil has a different smoke point compared to virgin coconut.

General rule of thumb: Mother nature doesn’t make bad fats. Humans do.

Images from @plateful.health reposted with permission.

When it comes to cooking with oils, it’s important to consider:

1️⃣ The level of processing
2️⃣ Smoke point
3️⃣ Omega 6:3 ratio

In general, saturated fats (coconut/ghee), are better to cook with since they are more stable and less likely to rancify when heated. This is due to their chemical structure which is solid at room temp.

Unsaturated fats on the other hand are broken up into 2 subgroups:

1️⃣ Monounsaturated (MUFAS)
2️⃣ Polyunsaturated (PUFAS)

MUFAS (avocado, olives, macadamia) are more stable than PUFAS which are more prone to oxidation. PUFAS are found in various seeds, nuts, and oily fish such as salmon.

Vegetable oils are rich in PUFAs and are more prone to lipidperoxidation (ie. generation of free radicals ?? inflammation = tissue damage), especially when heated.

These “oxidized oils” can also impair insulin sensitivity ??‍♂️

The temperature an oil starts to burn and become rancid is known as the “smoke point.”

When choosing a fat to cook with, opt for a HIGHER smoke point or simply cook at LOWER TEMPERATURES.

Avocado oil (mainly MUFAs) is great to cook with because of its high smoke point. Ghee (clarified butter) is arguably the best saturated fat (smoke point = 485 F) where grass-fed butter = 350 F.

I generally like to save cold-pressed olive and sesame oil for salads and dressings. However, one study showed that frying with unrefined olive oil did not generate the same amount of free radicals and peroxide when fried ? (likely due to the antioxidant oleocanthol).

Coconut oil can be a great fat to cook with at medium heats, not high.

The last thing to consider is the level of processing. Look for cold-pressed, virgin, & extra virgin. Unprocessed virgin oils are prepared by physical/mechanical process within thermal limits & without solvents.

You’ll notice that a more processed refined coconut oil has a different smoke point compared to virgin coconut.

General rule of thumb: Mother nature doesn’t make bad fats. Humans do.

Images from @plateful.health reposted with permission.

When it comes to cooking with oils, it’s important to consider:

1️⃣ The level of processing
2️⃣ Smoke point
3️⃣ Omega 6:3 ratio

In general, saturated fats (coconut/ghee), are better to cook with since they are more stable and less likely to rancify when heated. This is due to their chemical structure which is solid at room temp.

Unsaturated fats on the other hand are broken up into 2 subgroups:

1️⃣ Monounsaturated (MUFAS)
2️⃣ Polyunsaturated (PUFAS)

MUFAS (avocado, olives, macadamia) are more stable than PUFAS which are more prone to oxidation. PUFAS are found in various seeds, nuts, and oily fish such as salmon.

Vegetable oils are rich in PUFAs and are more prone to lipidperoxidation (ie. generation of free radicals ?? inflammation = tissue damage), especially when heated.

These “oxidized oils” can also impair insulin sensitivity ??‍♂️

The temperature an oil starts to burn and become rancid is known as the “smoke point.”

When choosing a fat to cook with, opt for a HIGHER smoke point or simply cook at LOWER TEMPERATURES.

Avocado oil (mainly MUFAs) is great to cook with because of its high smoke point. Ghee (clarified butter) is arguably the best saturated fat (smoke point = 485 F) where grass-fed butter = 350 F.

I generally like to save cold-pressed olive and sesame oil for salads and dressings. However, one study showed that frying with unrefined olive oil did not generate the same amount of free radicals and peroxide when fried ? (likely due to the antioxidant oleocanthol).

Coconut oil can be a great fat to cook with at medium heats, not high.

The last thing to consider is the level of processing. Look for cold-pressed, virgin, & extra virgin. Unprocessed virgin oils are prepared by physical/mechanical process within thermal limits & without solvents.

You’ll notice that a more processed refined coconut oil has a different smoke point compared to virgin coconut.

General rule of thumb: Mother nature doesn’t make bad fats. Humans do.

Images from @plateful.health reposted with permission.

When it comes to cooking with oils, it’s important to consider:

1️⃣ The level of processing
2️⃣ Smoke point
3️⃣ Omega 6:3 ratio

In general, saturated fats (coconut/ghee), are better to cook with since they are more stable and less likely to rancify when heated. This is due to their chemical structure which is solid at room temp.

Unsaturated fats on the other hand are broken up into 2 subgroups:

1️⃣ Monounsaturated (MUFAS)
2️⃣ Polyunsaturated (PUFAS)

MUFAS (avocado, olives, macadamia) are more stable than PUFAS which are more prone to oxidation. PUFAS are found in various seeds, nuts, and oily fish such as salmon.

Vegetable oils are rich in PUFAs and are more prone to lipidperoxidation (ie. generation of free radicals ?? inflammation = tissue damage), especially when heated.

These “oxidized oils” can also impair insulin sensitivity ??‍♂️

The temperature an oil starts to burn and become rancid is known as the “smoke point.”

When choosing a fat to cook with, opt for a HIGHER smoke point or simply cook at LOWER TEMPERATURES.

Avocado oil (mainly MUFAs) is great to cook with because of its high smoke point. Ghee (clarified butter) is arguably the best saturated fat (smoke point = 485 F) where grass-fed butter = 350 F.

I generally like to save cold-pressed olive and sesame oil for salads and dressings. However, one study showed that frying with unrefined olive oil did not generate the same amount of free radicals and peroxide when fried ? (likely due to the antioxidant oleocanthol).

Coconut oil can be a great fat to cook with at medium heats, not high.

The last thing to consider is the level of processing. Look for cold-pressed, virgin, & extra virgin. Unprocessed virgin oils are prepared by physical/mechanical process within thermal limits & without solvents.

You’ll notice that a more processed refined coconut oil has a different smoke point compared to virgin coconut.

General rule of thumb: Mother nature doesn’t make bad fats. Humans do.

Images from @plateful.health reposted with permission.

When it comes to cooking with oils, it’s important to consider:

1️⃣ The level of processing
2️⃣ Smoke point
3️⃣ Omega 6:3 ratio

In general, saturated fats (coconut/ghee), are better to cook with since they are more stable and less likely to rancify when heated. This is due to their chemical structure which is solid at room temp.

Unsaturated fats on the other hand are broken up into 2 subgroups:

1️⃣ Monounsaturated (MUFAS)
2️⃣ Polyunsaturated (PUFAS)

MUFAS (avocado, olives, macadamia) are more stable than PUFAS which are more prone to oxidation. PUFAS are found in various seeds, nuts, and oily fish such as salmon.

Vegetable oils are rich in PUFAs and are more prone to lipidperoxidation (ie. generation of free radicals ?? inflammation = tissue damage), especially when heated.

These “oxidized oils” can also impair insulin sensitivity ??‍♂️

The temperature an oil starts to burn and become rancid is known as the “smoke point.”

When choosing a fat to cook with, opt for a HIGHER smoke point or simply cook at LOWER TEMPERATURES.

Avocado oil (mainly MUFAs) is great to cook with because of its high smoke point. Ghee (clarified butter) is arguably the best saturated fat (smoke point = 485 F) where grass-fed butter = 350 F.

I generally like to save cold-pressed olive and sesame oil for salads and dressings. However, one study showed that frying with unrefined olive oil did not generate the same amount of free radicals and peroxide when fried ? (likely due to the antioxidant oleocanthol).

Coconut oil can be a great fat to cook with at medium heats, not high.

The last thing to consider is the level of processing. Look for cold-pressed, virgin, & extra virgin. Unprocessed virgin oils are prepared by physical/mechanical process within thermal limits & without solvents.

You’ll notice that a more processed refined coconut oil has a different smoke point compared to virgin coconut.

General rule of thumb: Mother nature doesn’t make bad fats. Humans do.

Images from @plateful.health reposted with permission.

When it comes to cooking with oils, it’s important to consider:

1️⃣ The level of processing
2️⃣ Smoke point
3️⃣ Omega 6:3 ratio

In general, saturated fats (coconut/ghee), are better to cook with since they are more stable and less likely to rancify when heated. This is due to their chemical structure which is solid at room temp.

Unsaturated fats on the other hand are broken up into 2 subgroups:

1️⃣ Monounsaturated (MUFAS)
2️⃣ Polyunsaturated (PUFAS)

MUFAS (avocado, olives, macadamia) are more stable than PUFAS which are more prone to oxidation. PUFAS are found in various seeds, nuts, and oily fish such as salmon.

Vegetable oils are rich in PUFAs and are more prone to lipidperoxidation (ie. generation of free radicals ?? inflammation = tissue damage), especially when heated.

These “oxidized oils” can also impair insulin sensitivity ??‍♂️

The temperature an oil starts to burn and become rancid is known as the “smoke point.”

When choosing a fat to cook with, opt for a HIGHER smoke point or simply cook at LOWER TEMPERATURES.

Avocado oil (mainly MUFAs) is great to cook with because of its high smoke point. Ghee (clarified butter) is arguably the best saturated fat (smoke point = 485 F) where grass-fed butter = 350 F.

I generally like to save cold-pressed olive and sesame oil for salads and dressings. However, one study showed that frying with unrefined olive oil did not generate the same amount of free radicals and peroxide when fried ? (likely due to the antioxidant oleocanthol).

Coconut oil can be a great fat to cook with at medium heats, not high.

The last thing to consider is the level of processing. Look for cold-pressed, virgin, & extra virgin. Unprocessed virgin oils are prepared by physical/mechanical process within thermal limits & without solvents.

You’ll notice that a more processed refined coconut oil has a different smoke point compared to virgin coconut.

General rule of thumb: Mother nature doesn’t make bad fats. Humans do.

Images from @plateful.health reposted with permission.

When it comes to cooking with oils, it’s important to consider:

1️⃣ The level of processing
2️⃣ Smoke point
3️⃣ Omega 6:3 ratio

In general, saturated fats (coconut/ghee), are better to cook with since they are more stable and less likely to rancify when heated. This is due to their chemical structure which is solid at room temp.

Unsaturated fats on the other hand are broken up into 2 subgroups:

1️⃣ Monounsaturated (MUFAS)
2️⃣ Polyunsaturated (PUFAS)

MUFAS (avocado, olives, macadamia) are more stable than PUFAS which are more prone to oxidation. PUFAS are found in various seeds, nuts, and oily fish such as salmon.

Vegetable oils are rich in PUFAs and are more prone to lipidperoxidation (ie. generation of free radicals ?? inflammation = tissue damage), especially when heated.

These “oxidized oils” can also impair insulin sensitivity ??‍♂️

The temperature an oil starts to burn and become rancid is known as the “smoke point.”

When choosing a fat to cook with, opt for a HIGHER smoke point or simply cook at LOWER TEMPERATURES.

Avocado oil (mainly MUFAs) is great to cook with because of its high smoke point. Ghee (clarified butter) is arguably the best saturated fat (smoke point = 485 F) where grass-fed butter = 350 F.

I generally like to save cold-pressed olive and sesame oil for salads and dressings. However, one study showed that frying with unrefined olive oil did not generate the same amount of free radicals and peroxide when fried ? (likely due to the antioxidant oleocanthol).

Coconut oil can be a great fat to cook with at medium heats, not high.

The last thing to consider is the level of processing. Look for cold-pressed, virgin, & extra virgin. Unprocessed virgin oils are prepared by physical/mechanical process within thermal limits & without solvents.

You’ll notice that a more processed refined coconut oil has a different smoke point compared to virgin coconut.

General rule of thumb: Mother nature doesn’t make bad fats. Humans do.

Images from @plateful.health reposted with permission.

When it comes to cooking with oils, it’s important to consider:

1️⃣ The level of processing
2️⃣ Smoke point
3️⃣ Omega 6:3 ratio

In general, saturated fats (coconut/ghee), are better to cook with since they are more stable and less likely to rancify when heated. This is due to their chemical structure which is solid at room temp.

Unsaturated fats on the other hand are broken up into 2 subgroups:

1️⃣ Monounsaturated (MUFAS)
2️⃣ Polyunsaturated (PUFAS)

MUFAS (avocado, olives, macadamia) are more stable than PUFAS which are more prone to oxidation. PUFAS are found in various seeds, nuts, and oily fish such as salmon.

Vegetable oils are rich in PUFAs and are more prone to lipidperoxidation (ie. generation of free radicals ?? inflammation = tissue damage), especially when heated.

These “oxidized oils” can also impair insulin sensitivity ??‍♂️

The temperature an oil starts to burn and become rancid is known as the “smoke point.”

When choosing a fat to cook with, opt for a HIGHER smoke point or simply cook at LOWER TEMPERATURES.

Avocado oil (mainly MUFAs) is great to cook with because of its high smoke point. Ghee (clarified butter) is arguably the best saturated fat (smoke point = 485 F) where grass-fed butter = 350 F.

I generally like to save cold-pressed olive and sesame oil for salads and dressings. However, one study showed that frying with unrefined olive oil did not generate the same amount of free radicals and peroxide when fried ? (likely due to the antioxidant oleocanthol).

Coconut oil can be a great fat to cook with at medium heats, not high.

The last thing to consider is the level of processing. Look for cold-pressed, virgin, & extra virgin. Unprocessed virgin oils are prepared by physical/mechanical process within thermal limits & without solvents.

You’ll notice that a more processed refined coconut oil has a different smoke point compared to virgin coconut.

General rule of thumb: Mother nature doesn’t make bad fats. Humans do.

Images from @plateful.health reposted with permission.

When it comes to cooking with oils, it’s important to consider:

1️⃣ The level of processing
2️⃣ Smoke point
3️⃣ Omega 6:3 ratio

In general, saturated fats (coconut/ghee), are better to cook with since they are more stable and less likely to rancify when heated. This is due to their chemical structure which is solid at room temp.

Unsaturated fats on the other hand are broken up into 2 subgroups:

1️⃣ Monounsaturated (MUFAS)
2️⃣ Polyunsaturated (PUFAS)

MUFAS (avocado, olives, macadamia) are more stable than PUFAS which are more prone to oxidation. PUFAS are found in various seeds, nuts, and oily fish such as salmon.

Vegetable oils are rich in PUFAs and are more prone to lipidperoxidation (ie. generation of free radicals ?? inflammation = tissue damage), especially when heated.

These “oxidized oils” can also impair insulin sensitivity ??‍♂️

The temperature an oil starts to burn and become rancid is known as the “smoke point.”

When choosing a fat to cook with, opt for a HIGHER smoke point or simply cook at LOWER TEMPERATURES.

Avocado oil (mainly MUFAs) is great to cook with because of its high smoke point. Ghee (clarified butter) is arguably the best saturated fat (smoke point = 485 F) where grass-fed butter = 350 F.

I generally like to save cold-pressed olive and sesame oil for salads and dressings. However, one study showed that frying with unrefined olive oil did not generate the same amount of free radicals and peroxide when fried ? (likely due to the antioxidant oleocanthol).

Coconut oil can be a great fat to cook with at medium heats, not high.

The last thing to consider is the level of processing. Look for cold-pressed, virgin, & extra virgin. Unprocessed virgin oils are prepared by physical/mechanical process within thermal limits & without solvents.

You’ll notice that a more processed refined coconut oil has a different smoke point compared to virgin coconut.

General rule of thumb: Mother nature doesn’t make bad fats. Humans do.

Images from @plateful.health reposted with permission.

When it comes to cooking with oils, it’s important to consider: Read More

Eat your fats!

Unlike carbohydrates and protein, fat does not stimulate the release of insulin (a fat storing hormone) and slows gastric emptying + stimulates release of bile to emulsify fats via activation of cholecystokinin (CCK).

Fat also increases satiety (fullness), is important for absorption of your fat soluble vitamins (A, K, E, D), the proper function of your nerves and brain, and proper hormone and cell communication.

As a general rule of thumb, avoid industrialized man-made fats/oils and opt for whole food fats. Here are fats I incorporate into my diet.

Coconut - made up of medium chain triglycerides, most of which are comprised of caprylic and lauric acid. Caprylic and lauric acid are potent antimicrobials, which can kill unwanted microbes.

Walnuts - boast the highest phytochemical and antioxidant capacity amongst tree nuts along with being rich sources of fiber, protein, and ALA omega-3 fatty acids. Great for brain health and enhanced glucose and insulin homeostasis.

Olives - rich source of monounsaturated fats and contains the powerful antioxidant oleocanthal. Olives are anti-inflammatory and have been shown to be beneficial for cardiovascular health.

Sardines - high in anti-inflammatory long chain omega-3 EPA and DHA fats for brain health and cardiovascular support, high protein, rich in B12, selenium, vitamin D, phosphorus, calcium, and lowest in mercury of all fatty fish.

Almonds - include monounsaturated fats, fiber, antioxidants, riboflavin and magnesium.

Flax seeds - rich in polyunsaturated ALA omega-3 fats, flavonoids, and high in lignans which act as a antioxidant and an insoluble fiber. Can modulate estrogen levels (used in seed cycling). Blood pressure lowering benefits.

Pumpkin seeds - high in protein, rich in zinc, lignans, and phytosterols. Also contains triterpenes that are known anti-parasitic.

Avocado- high in healthy monounsaturated fat, low sugar fruit, and rich in potassium + fiber. Also a source of vitamin K, folate, magnesium, lutein, & zeaxanthin.

Hemp seeds - rich in both ALA omega-3 and omega-6 essential fats, 10g complete protein per serving, & easier to digest.

Eat your fats! Unlike carbohydrates and protein, fat does not st Read More

Do you love @drinkolipop as much as I do? Consider subscribing to Read More

If you’ve been following me for awhile, you know how much I preach about gut health and the necessary measures I take to safeguard its integrity.

The gut microbiota plays a significant role in health/disease in humans and diet is considered one of the pivotal factors in modulating it’s functionality, integrity, and composition.

The human gut harbors a bacterial ecosystem of around 10^13 –10^14 bacterial cells. It is estimated that the microorganisms living inside humans are 1.3x higher than human cells, and the microbial gene repertoire outnumbers the human genome by about two orders of magnitude. Essentially, we are more microbes than human cells…

So, how can we best support the bacterial ecosystem residing in our gut?

Microbiome friendly foods (as shown in the first image) are substances that contain prebiotic, probiotic, and polyphenolic compounds. While these foods are best known to feed our gut bacteria and limit the proliferation of pathogenic bacteria, they also exert multi-system benefits beyond the gut.

Enter @seed??

Over the past month, I have been taking two @seed Daily Synbiotic capsules once a day to optimize my overall health.

It contains 53.6 billion AFU made up of 24 clinically studied probiotic strains that support:

✔️Digestive health
✔️Gut barrier integrity
✔️Gut immune function
✔️Cardiovascular health
✔️Skin health
✔️Micronutrient synthesis

Their 2-in-1 ViaCap Delivery Technology protects against digestion and safeguards the live probiotics for delivery to the colon where they exert a number of favorable benefits.

With @seed, you get the best of pre AND probiotics formulated to support multiple aspects of gut health including gut barrier integrity and gut immune function.

If you are like me and looking to optimize your overall health and wellbeing, you can use code TYLER15 for 15% off your first month’s supply of @seed Daily Synbiotic at checkout. Link in bio.

#ad #accountable #synbiotic #probiotic #prebiotics #guthealth #guthealthmatters

If you’ve been following me for awhile, you know how much I preach about gut health and the necessary measures I take to safeguard its integrity.

The gut microbiota plays a significant role in health/disease in humans and diet is considered one of the pivotal factors in modulating it’s functionality, integrity, and composition.

The human gut harbors a bacterial ecosystem of around 10^13 –10^14 bacterial cells. It is estimated that the microorganisms living inside humans are 1.3x higher than human cells, and the microbial gene repertoire outnumbers the human genome by about two orders of magnitude. Essentially, we are more microbes than human cells…

So, how can we best support the bacterial ecosystem residing in our gut?

Microbiome friendly foods (as shown in the first image) are substances that contain prebiotic, probiotic, and polyphenolic compounds. While these foods are best known to feed our gut bacteria and limit the proliferation of pathogenic bacteria, they also exert multi-system benefits beyond the gut.

Enter @seed??

Over the past month, I have been taking two @seed Daily Synbiotic capsules once a day to optimize my overall health.

It contains 53.6 billion AFU made up of 24 clinically studied probiotic strains that support:

✔️Digestive health
✔️Gut barrier integrity
✔️Gut immune function
✔️Cardiovascular health
✔️Skin health
✔️Micronutrient synthesis

Their 2-in-1 ViaCap Delivery Technology protects against digestion and safeguards the live probiotics for delivery to the colon where they exert a number of favorable benefits.

With @seed, you get the best of pre AND probiotics formulated to support multiple aspects of gut health including gut barrier integrity and gut immune function.

If you are like me and looking to optimize your overall health and wellbeing, you can use code TYLER15 for 15% off your first month’s supply of @seed Daily Synbiotic at checkout. Link in bio.

#ad #accountable #synbiotic #probiotic #prebiotics #guthealth #guthealthmatters

If you’ve been following me for awhile, you know how much I pre Read More

Do you know what’s in your personal care products?

Today, @wellnesswithariel and myself discuss which ingredients we avoid in personal products that could be impacting your health ?? Swipe.

The health and beauty industry is a booming sector. Unfortunately, there is very little oversight by the FDA and chemical ingredients often do not require safety studies or pre-market testing before they hit the shelves.

Even if they are tested, most studies are in animal models and look at the LD50 or median lethal dose. This objectively assesses what dose can be tolerated before a hard outcome such as death occurs. However, it does not look at chronic and synergistic exposure of these compounds nor how they impact the skin flora.

There is also the big issue with counterfeit cosmetics coming from Asia which have been tested to contain bacteria, feces, and other hazardous compounds.

It’s up to you, as a consumers, to be informed and support companies that are comitted to creating products with quality, integrity, and toxicity in mind.

The Environmental Working Groups (EWG) Skin Deep Database, is a great resource which sheds light on the safty of chemicals in personal care products and allows you to look up individual ingredients and products.

What is your experience with personal care products?

Do you know what’s in your personal care products?

Today, @wellnesswithariel and myself discuss which ingredients we avoid in personal products that could be impacting your health ?? Swipe.

The health and beauty industry is a booming sector. Unfortunately, there is very little oversight by the FDA and chemical ingredients often do not require safety studies or pre-market testing before they hit the shelves.

Even if they are tested, most studies are in animal models and look at the LD50 or median lethal dose. This objectively assesses what dose can be tolerated before a hard outcome such as death occurs. However, it does not look at chronic and synergistic exposure of these compounds nor how they impact the skin flora.

There is also the big issue with counterfeit cosmetics coming from Asia which have been tested to contain bacteria, feces, and other hazardous compounds.

It’s up to you, as a consumers, to be informed and support companies that are comitted to creating products with quality, integrity, and toxicity in mind.

The Environmental Working Groups (EWG) Skin Deep Database, is a great resource which sheds light on the safty of chemicals in personal care products and allows you to look up individual ingredients and products.

What is your experience with personal care products?

Do you know what’s in your personal care products?

Today, @wellnesswithariel and myself discuss which ingredients we avoid in personal products that could be impacting your health ?? Swipe.

The health and beauty industry is a booming sector. Unfortunately, there is very little oversight by the FDA and chemical ingredients often do not require safety studies or pre-market testing before they hit the shelves.

Even if they are tested, most studies are in animal models and look at the LD50 or median lethal dose. This objectively assesses what dose can be tolerated before a hard outcome such as death occurs. However, it does not look at chronic and synergistic exposure of these compounds nor how they impact the skin flora.

There is also the big issue with counterfeit cosmetics coming from Asia which have been tested to contain bacteria, feces, and other hazardous compounds.

It’s up to you, as a consumers, to be informed and support companies that are comitted to creating products with quality, integrity, and toxicity in mind.

The Environmental Working Groups (EWG) Skin Deep Database, is a great resource which sheds light on the safty of chemicals in personal care products and allows you to look up individual ingredients and products.

What is your experience with personal care products?

Do you know what’s in your personal care products?

Today, @wellnesswithariel and myself discuss which ingredients we avoid in personal products that could be impacting your health ?? Swipe.

The health and beauty industry is a booming sector. Unfortunately, there is very little oversight by the FDA and chemical ingredients often do not require safety studies or pre-market testing before they hit the shelves.

Even if they are tested, most studies are in animal models and look at the LD50 or median lethal dose. This objectively assesses what dose can be tolerated before a hard outcome such as death occurs. However, it does not look at chronic and synergistic exposure of these compounds nor how they impact the skin flora.

There is also the big issue with counterfeit cosmetics coming from Asia which have been tested to contain bacteria, feces, and other hazardous compounds.

It’s up to you, as a consumers, to be informed and support companies that are comitted to creating products with quality, integrity, and toxicity in mind.

The Environmental Working Groups (EWG) Skin Deep Database, is a great resource which sheds light on the safty of chemicals in personal care products and allows you to look up individual ingredients and products.

What is your experience with personal care products?

Do you know what’s in your personal care products?

Today, @wellnesswithariel and myself discuss which ingredients we avoid in personal products that could be impacting your health ?? Swipe.

The health and beauty industry is a booming sector. Unfortunately, there is very little oversight by the FDA and chemical ingredients often do not require safety studies or pre-market testing before they hit the shelves.

Even if they are tested, most studies are in animal models and look at the LD50 or median lethal dose. This objectively assesses what dose can be tolerated before a hard outcome such as death occurs. However, it does not look at chronic and synergistic exposure of these compounds nor how they impact the skin flora.

There is also the big issue with counterfeit cosmetics coming from Asia which have been tested to contain bacteria, feces, and other hazardous compounds.

It’s up to you, as a consumers, to be informed and support companies that are comitted to creating products with quality, integrity, and toxicity in mind.

The Environmental Working Groups (EWG) Skin Deep Database, is a great resource which sheds light on the safty of chemicals in personal care products and allows you to look up individual ingredients and products.

What is your experience with personal care products?

Do you know what’s in your personal care products?

Today, @wellnesswithariel and myself discuss which ingredients we avoid in personal products that could be impacting your health ?? Swipe.

The health and beauty industry is a booming sector. Unfortunately, there is very little oversight by the FDA and chemical ingredients often do not require safety studies or pre-market testing before they hit the shelves.

Even if they are tested, most studies are in animal models and look at the LD50 or median lethal dose. This objectively assesses what dose can be tolerated before a hard outcome such as death occurs. However, it does not look at chronic and synergistic exposure of these compounds nor how they impact the skin flora.

There is also the big issue with counterfeit cosmetics coming from Asia which have been tested to contain bacteria, feces, and other hazardous compounds.

It’s up to you, as a consumers, to be informed and support companies that are comitted to creating products with quality, integrity, and toxicity in mind.

The Environmental Working Groups (EWG) Skin Deep Database, is a great resource which sheds light on the safty of chemicals in personal care products and allows you to look up individual ingredients and products.

What is your experience with personal care products?

Do you know what’s in your personal care products?

Today, @wellnesswithariel and myself discuss which ingredients we avoid in personal products that could be impacting your health ?? Swipe.

The health and beauty industry is a booming sector. Unfortunately, there is very little oversight by the FDA and chemical ingredients often do not require safety studies or pre-market testing before they hit the shelves.

Even if they are tested, most studies are in animal models and look at the LD50 or median lethal dose. This objectively assesses what dose can be tolerated before a hard outcome such as death occurs. However, it does not look at chronic and synergistic exposure of these compounds nor how they impact the skin flora.

There is also the big issue with counterfeit cosmetics coming from Asia which have been tested to contain bacteria, feces, and other hazardous compounds.

It’s up to you, as a consumers, to be informed and support companies that are comitted to creating products with quality, integrity, and toxicity in mind.

The Environmental Working Groups (EWG) Skin Deep Database, is a great resource which sheds light on the safty of chemicals in personal care products and allows you to look up individual ingredients and products.

What is your experience with personal care products?

Do you know what’s in your personal care products? Today, @wel Read More

Joint post @plateful.health ?@functional.foods. We created this guide based on our personal experience and preference.

?Many people are under the illusion that everything that hits the shelf has been tested and approved by the FDA and therefore, must be safe. However, this is not entirely true.

?For an ingredient to be Generally Recognized as Safe (GRAS), the company has to hire an expert to claim with reasonable certainty that the substance is not harmful. That is it. No formal testing by FDA needed - they will take the company’s word for it. Perfect example being theobromine, EWG ‘listed it as a ‘dirty dozen additive’. (?Note: some of these are naturally found in whole foods. We are not talking about those. We are referring to those artificially extracted and then added to foods.) .

☠️This is why ingredients like BHT and BHA are both GRAS and yet there is a large body of literature showing that we should proceed with caution.

??In the US, we take an innocent until proven guilty approach. In other parts of the world, if there is probable harm caused by a chemical, they move to regulate or ban that chemical.

▶️The European Union classifies BHA as an endocrine disruptor. At higher doses, it can lower testosterone and the thyroid hormone thyroxin and adversely affect sperm quality and the sex organs of rats (PMID 15664432).

▶️Propyl Gallate is also GRAS but has been shown in studies to be a xenoestrogen, with associated reduced fertility (PMID 30856500) and linked to breast and lung cancer (PMID: 241605520, 273750800).

??As consumers, we drive the demand of products and must advocate for higher standards.

? With that in mind, here is a list we compiled to help those of you on a health journey navigate this very confusing area without feeling overwhelmed. Those on the yellow we see as the least harmful/okay in moderation unless you deal with a chronic illness.

?If you are just starting out, focus on minimizing and avoiding the ingredients on the RED list first.

Remember, you do not have to be perfect to reap benefits. Just do the best you can ??

Joint post @plateful.health ?@functional.foods. We created this guide based on our personal experience and preference.

?Many people are under the illusion that everything that hits the shelf has been tested and approved by the FDA and therefore, must be safe. However, this is not entirely true.

?For an ingredient to be Generally Recognized as Safe (GRAS), the company has to hire an expert to claim with reasonable certainty that the substance is not harmful. That is it. No formal testing by FDA needed - they will take the company’s word for it. Perfect example being theobromine, EWG ‘listed it as a ‘dirty dozen additive’. (?Note: some of these are naturally found in whole foods. We are not talking about those. We are referring to those artificially extracted and then added to foods.) .

☠️This is why ingredients like BHT and BHA are both GRAS and yet there is a large body of literature showing that we should proceed with caution.

??In the US, we take an innocent until proven guilty approach. In other parts of the world, if there is probable harm caused by a chemical, they move to regulate or ban that chemical.

▶️The European Union classifies BHA as an endocrine disruptor. At higher doses, it can lower testosterone and the thyroid hormone thyroxin and adversely affect sperm quality and the sex organs of rats (PMID 15664432).

▶️Propyl Gallate is also GRAS but has been shown in studies to be a xenoestrogen, with associated reduced fertility (PMID 30856500) and linked to breast and lung cancer (PMID: 241605520, 273750800).

??As consumers, we drive the demand of products and must advocate for higher standards.

? With that in mind, here is a list we compiled to help those of you on a health journey navigate this very confusing area without feeling overwhelmed. Those on the yellow we see as the least harmful/okay in moderation unless you deal with a chronic illness.

?If you are just starting out, focus on minimizing and avoiding the ingredients on the RED list first.

Remember, you do not have to be perfect to reap benefits. Just do the best you can ??

Joint post @plateful.health ?@functional.foods. We created this guide based on our personal experience and preference.

?Many people are under the illusion that everything that hits the shelf has been tested and approved by the FDA and therefore, must be safe. However, this is not entirely true.

?For an ingredient to be Generally Recognized as Safe (GRAS), the company has to hire an expert to claim with reasonable certainty that the substance is not harmful. That is it. No formal testing by FDA needed - they will take the company’s word for it. Perfect example being theobromine, EWG ‘listed it as a ‘dirty dozen additive’. (?Note: some of these are naturally found in whole foods. We are not talking about those. We are referring to those artificially extracted and then added to foods.) .

☠️This is why ingredients like BHT and BHA are both GRAS and yet there is a large body of literature showing that we should proceed with caution.

??In the US, we take an innocent until proven guilty approach. In other parts of the world, if there is probable harm caused by a chemical, they move to regulate or ban that chemical.

▶️The European Union classifies BHA as an endocrine disruptor. At higher doses, it can lower testosterone and the thyroid hormone thyroxin and adversely affect sperm quality and the sex organs of rats (PMID 15664432).

▶️Propyl Gallate is also GRAS but has been shown in studies to be a xenoestrogen, with associated reduced fertility (PMID 30856500) and linked to breast and lung cancer (PMID: 241605520, 273750800).

??As consumers, we drive the demand of products and must advocate for higher standards.

? With that in mind, here is a list we compiled to help those of you on a health journey navigate this very confusing area without feeling overwhelmed. Those on the yellow we see as the least harmful/okay in moderation unless you deal with a chronic illness.

?If you are just starting out, focus on minimizing and avoiding the ingredients on the RED list first.

Remember, you do not have to be perfect to reap benefits. Just do the best you can ??

Joint post @plateful.health ?@functional.foods. We created this g Read More

In honor of #mentalhealthawareness month, I want to share my journey with anxiety and recent experience with #neurofeedback.

Early in my teenage years, I was diagnosed with generalized anxiety disorder. Participating in year-round sports was my outlet, and allowed me to cope.

It wasn’t until my early college years that I was offered medication for management, which I discontinued after a few months because I hated the way it made me feel.

For most of my life, I have been on this journey to understand “what is wrong with me” with the hope that I could live a “normal” life.

It took me several years to realize that my chronic anxiety, at large, stemmed from the emotional body. This meant, for me, the path to healing would entail catering to the wounds that closed me off to love and intimacy at such a young age.

For the first 22 years of my life, my predominant preoccupation was hiding the truth about my sexuality and trying to be someone I was not. I was living out of alignment with myself and seeking validation from the world.

I have come a long way in my spiritual journey to heal the emotional body and have utilized many tools over the past 3 years. The most recent being neurofeedback.

Neurofeedback is a type of biofeedback that measures brainwaves and sends back an electromagnetic signal to alter the electrical activity of the persons brain.

The intention is to disrupt abnormal brain patterns that keep us stuck and retrain the brain for more optimal self-regulation and plasticity.

Over the past 12 weeks, I completed 20 sessions, which is what most people need to see significant improvements.

Some of the software I utilized, included:

⭐️NeurOptimal
⭐️LENS
⭐️Alpha-theta
⭐️Infra-low

Since completing neurofeedback, I have felt:

1️⃣ Less reactive to my external stimuli
2️⃣ Less anxious + more grounded
3️⃣ More calm + centered

There are several conditions that have been shown to benefit from neurofeedback, including:

✔️Anxiety/OCD
✔️Depression
✔️ADHD
✔️PTSD
✔️Trauma/abuse/neglect
✔️TBI
✔️Chronic stress
✔️Fibromyalgia
✔️Insomnia
✔️Chronic migraines
✔️Restless leg syndrome
✔️Athletic performance

What’s your experience with neurofeedback?

In honor of #mentalhealthawareness month, I want to share my jour Read More

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