Seasonal Affective Disorder, Kids Nutrition And Are These Really The W - Goodness Me!

Seasonal Affective Disorder, Kids Nutrition And Are These Really The Worst Diets?

00:00 – 0:2:30: Introduction

02:30 – 28:58: Trending Topic

The U.S. News and World Report ranked a number of popular diets, but some of the most healing regimens got stuck at the bottom. But is this list definitive?

The rankings are soundly argued against by two experts on nutrition: Gary Taubes, the co-founder of the Nutritional Science Initiative and author of The Case Against Sugar; and Nina Teicholz, an investigative journalist and the author of The Big Fat Surprise.

Our brave hosts Janet and Emily join this rousing debate over the best and worst diets, walking right into the crossfire to make sense of the whole debate and offer some different perspectives!

If you need some inspiration or guidance for your low-carb diet, Sandy Pomeroy’s new book Grain Free Goodnesshas delicious Paleo and Keto-friendly recipes to help you!


The U.S. News and World Report article:

Rebuttal from Gary Taubes and Nina Teicholz:

Some investigations that support the efficacy and safety of low-carb diets:;

30:10 – 35:50: “How do I know if I’m suffering from Seasonal Affective Disorder (SAD)? I’ve never felt so run down in the winter months before.”

  • How can you deal with SAD? Here are the three key remedies:
    • AOR 5HTP helps regulate your serotonin and melatonin production.
    • High EPA fish oil, with approximately 6:1 ratio of EPA to DHA, has been shown to help with mental health. Emily suggested New Roots Omega Mood, which has been formulated to address this issue.
    • Vitamin D levels need to be raised to an optimal level. Platinum Vitamin D Drops come in a number of tasty flavours and is high quality and effective.
  • Just a reminder, for your vitamin D to work, magnesium and vitamin B6 are crucial.
  • Light therapy helps turn off your melatonin in the morning.
  • If you need more help, consider New Roots Lavender, a consumable form of Lavender essential oil (do not consumer regular lavender essential oil!) and/or New Roots Joyful.

35:50 – 40:44 “Does apple cider vinegar have an impact on weight loss?”

  • Apple cider vinegar helps improve digestion by stimulating proper digestive enzymes. Start with a small amount and increase it slowly – dilute it in water and drink before meals. It’s also a fermented food, which is beneficial for our digestion.
  • Apple cider vinegar has many uses; for example, it makes a great treatment for shiny, healthy hair.
  • Filsinger’s Apple Cider Vinegar is an excellent choice of apple cider vinegar, and is locally made!

40:44 – 51:26 “What are some top tips for kids’ nutrition?”

  • Some easy tips:
    • Give leadership in what and how much your children eat! Never force, but always encourage them to try new things. Portion sizes should be reasonable. As well, keep dessert portions in line!
    • Kids love carbs, but try to control them. Choose foods that will fill them up and keep their blood sugar balanced: lots of fats, healthy unrefined salts like Himalayan salt and iron-rich foods are essential. This way they’ll be less interested in sugars!
    • It’s surprising that a one-year-old child needs as much iron as a grown man – 10 mg. Dr. Cathie Carlson-Rink, N.D., recommends 5 mg of iron from Floridax, and the rest from food for her young patients.
    • It’s okay if your child doesn’t eat a pile of greens! Try to mask it in foods they love, such as creamy zucchini soup, which you’ll find in Janet’s book Share Goodness.

51:26 – 54:34: Recipe: Roasted Chicken Over Veggies

This is my go-to meal when making dinner for a new mom or a sick family member. It’s a really tasty one-dish meal with different spices that feeds a crowd and is super easy to make!  

Serves 4-5 people

  • 1 roasting chicken, alternately chicken pieces which take less time
  • 2-3 large sweet potatoes cut into large chunks (can mix a few yellow potatoes into the mix too)
  • ½ a bulb of fresh fennel chopped into chunks
  • 2 large onions cut into large chunks
  • 1 whole head garlic cloves, peeled and halved
  • 1 tablespoons (15 ml) or so of cumin seeds
  • 1 tablespoon (15 ml) or so of cinnamon
  • 1 big bunch fresh parsley, chopped
  • 1-2 sprinkles of salt and lots of freshly ground pepper


Preheat oven to 350 degrees.

Butterfly the chicken (cut it along the backbone and laying it flat). Toss the vegetables into your roaster, creating a nice thick, even layer to create a bed for your chicken. Season them with the cumin, cinnamon, salt and pepper and toss to mix. Butterfly the chicken (cut out the backbone and open the chicken like a book) and lay it flat on top the vegetables. Sprinkle and season all over with a little salt and pepper. Pop it all in the oven for 1-1.5 hours.

While it’s still hot, shred the meat and skin off the bones onto the vegetables with any tool that works for you. Leave the chicken on top of the vegetables.Reserve the bones to make stock for another day. Stir the meat with the vegetables in the pan. Sprinkle on the parsley.

Janet’s note:

For my diabetic husband and me, I would substitute carrots for the sweet potatoes and celery for the potatoes to lower the glucose impact. The dish tastes delicious this way too!

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