Real people. Real breakthroughs. For more than three decades, Marc David has helped millions discover the true causes of their unwanted eating habits like overeating, binge eating, emotional eating and the inability to lose weight. In this unscripted show, Marc coaches real clients using his unique blend of psychology and nutrition. Whether you want to transform your relationship with food or learn how you can help others, there’s no better place than The Psychology of Eating Podcast, and there’s no better way than hearing the stories of real people.
Many of us who are into health and wellness learn to be discerning in our choices around food and nutrition. And that’s a great thing. But sometimes, we can start to worry and overanalyze our food choices. Taken to its extreme, that can lead to orthorexia, a type of eating disorder characterized by an obsession around making healthy food choices.
In this episode of The Psychology of Eating Podcast, you’ll meet Caitlin, 26, who would like to let go of worrying so much about what to eat. For a period of time, Caitlin was experiencing health challenges and wanted to understand which foods would make her feel better. But after watching numerous documentaries on the dark side of food production and manufacturing, she grew in her words “paranoid and freaked out” about some of the foods she had been eating. Eager to free herself from these worries and learn how to live a simple, healthy life, Caitlin turns to the Institute’s lead teacher and host of the podcast, Marc David, for help.
Tareshvari (Tish) from Australia joins Marc David for this episode of The Psychology of Eating Podcast. Tish, 59, finds herself in a place of deep nutritional confusion. She was trained as a health coach, which she thought would help her find clarity about what to eat — but it only seemed to create more uncertainty about what foods are truly best for her health and well-being. The experts she follows in the health and nutrition space all seem to contradict each other, and so does the research. Listen into this powerful episode to learn how you can get out of nutritional confusion and find the eating style that works for your unique body.
There’s a lot of conflicting information about food, eating, and weight loss. Knowing how to choose what’s right for your unique body can be understandably confusing.
The science of nutrition is still in its nascent stages, which is one of the reasons there’s so much conflicting information.
An important distinction for all of us is the concept of being a nutritional explorer: someone who acknowledges the unique and changing physiological needs of their own body, and who is willing to experiment to find what foods help the body thrive.
So many of us are looking for the “one perfect diet” that we can follow for the rest of our life. But this isn’t realistic given the changing needs of the body. Things like stress, illness, age, and more all influence our body’s nutritional needs at any given time. Tuning into our body and following our intuition is as important as following the latest research or listening to our favorite health experts.
Nutritional confusion versus nutritional uncertainty are very different. Confusion keeps us paralyzed and feeling torn in many directions, while uncertainty recognizes that we simply haven’t quite figured it out yet. When it comes to our relationship with food and body, be careful about the words you use as they deeply influence our eating challenges.
In this episode of The Psychology of Eating Podcast, guest coaching client Diana works with eating psychology teacher, Marc David. Diana, 57, has been trying for at least 16 years to lose about 40 pounds to no avail. Told that she has metabolic resistance, her latest functional medicine doctor has told her she may never be able to lose the weight. With several autoimmune conditions and having gone into early menopause, Diana is confused about what’s going on with her body and whether weight loss in the cards for her.
In her eating psychology coaching session with Marc, they explore some of the key underlying causes that may be behind her weight loss resistance, including hormonal imbalance, prediabetes, and possible heavy metal toxicity.
Examining all potential underlying causes for metabolic resistance is key, and working with a naturopath or functional medicine practitioner is recommended
Why low calorie diets can cause weight loss resistance
If we’re living a healthy lifestyle and have excluded causal factors for weight loss resistance, how we learn to adapt to the body we have now
Part of this internal conversation? Identifying what we can do to have the best chances for a healthy life, and not living the mindset of “if I don’t lose weight, I will never be healthy.”
How gentle exercise supports a healthy weight and body, and the particular benefits of sweating and infrared saunas
Marc David coaches 43-year-old clinical nutritionist, Jenny, who would like lose twenty pounds. At 14, Jenny moved to the United States from Russia, and almost immediately gained weight, which she attributes to the stress of relocating to a new country. Since then, Jenny has always been able to lose weight, but during times of stress, puts it right back on again.
As many health professionals can attest, Jenny feels a certain pressure to conform to ideas of what a nutritionist or dietitian should look like. But her real concern is the potential long-term health consequences of holding additional weight, particularly as she enters menopause in the coming years … a time when many women can experience unwanted weight gain. Jenny shares that feeling satiated or “full” is usually her signal that she’s eaten enough food. But over the last few years, it’s been harder to reach that feeling of fullness … causing her to overeat.
In this episode, Marc explores:
The role of stress in our metabolism;
Reframing the desire for “fullness” to desire for sensation, pleasure, and experience;
How the fear of weight gain is a viral fear (ie. you didn’t create it, you caught it from the world around you);
Why it’s essential to stop making ourselves wrong for loving food;
Opening ourselves up to non-dietary avenues for pleasure and embodiment;