The Wellness Scoop - Natural Ozempic, Peptide Clinics & What’s Really Driving Hunger

Episode Date: May 18, 2026

This week we unpack the science of appetite and what really drives us to eat: hunger, stress, habit, reward or simply the food environment around us. We discuss why eating well is far more complex than willpower alone, and the idea of “food-mind fluency.” We also break down the controversy around plant milks and children’s health, exploring the nutritional differences between dairy and plant based alternatives, plus the environmental trade offs. Plus, could aspirin really help prevent cancer? We look at the remarkable new research linking the common painkiller to reduced colorectal cancer risk and why some countries are already changing guidance for high risk groups. In What’s Trending in Wellness, we investigate the rise of peptides, NAD+ and injectable wellness therapies, before asking whether “natural Ozempic” is actually possible or just another oversimplified social media trend. Send your questions for our weekly Q&A to ⁠⁠[e-mail]⁠⁠ For more from Rhi and Ella:  Order your copy of Ella's new book: ⁠⁠⁠⁠⁠⁠⁠Quick Wins: Healthy Cooking for Busy Lives⁠⁠⁠⁠⁠⁠⁠ Order your copy of Rhi's new book: ⁠⁠⁠⁠⁠⁠⁠The Fibre Formula⁠⁠⁠⁠⁠ Sign up to ⁠Rhitrition+⁠ Get an exclusive 15% discount on your first Saily data plans! Use code Scoop at checkout. Download Saily app or go to to https://saily.com/scoop/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to the Wellness Scoop, your weekly dose of health and wellness inspiration. And as always, we are both here as your host today. I'm Ella Mills. And I'm Riannon Lambert. And after a decade in the wellness industry, we know how overwhelming and confusing health advice can be. So that's why we're both here with this podcast to cut through the noise and make healthier living, simple, fun and very personal. Happy birthday, Ray. We are recording on her birthday.

And last week, we said it was her birthday because it was. That episode was coming out today. Today is the real deal. How is it? I felt so spoiled because I came in, producer Will. Got me this beautiful cat card and Anna's got me some lovely gifts and a matcher. No, that's from Well. Why?

Yeah, don't. I got you a cookie. I got you a cookie. Oh, I love it. Thank you so much. Oh, I'm so touched. Honestly, this is what I mean. I feel very emotional.

We actually had a typical awful start today with, you know, the car not starting on the school run and all those sorts of things. And then I get to the podcast studio. I'm like, I'm home. We're going to go for a birthday lunch. We are. It's a good day. It's a good day. But we have some lovely feedback as well from last week, Ella.

Oh, yes. I can't wait to go into that. Okay, should we tell you what's coming up on today's show and then we'll dive into it? Let's do it. What's happening on your birthday show? Okay, guys. So a special episode. We have.

The truth about plant milks and kids' health, because there have been lots of headlines circulating there. Why cravings are more than willpower. the surprising new science on aspirin and cancer, peptides, injectable wellness and the NAD plus boom, and can you really create natural ozempic? It's a really fun episode today. I'm really looking forward to getting into it. I feel like it's more, we were quite serious, quite passionate, quite fired up.

I certainly was really fired up last week. I feel like this is more fun this week. So guys, we're here to empower you and inspire you. But yes, we have loads of listener feedback. First of all, Jemima sent us an email saying that she made the snack tin. Amazing. She sent us this picture. Jamima, it looked so yummy.

And she had these like really nice yogurt covered raisins, some pistachios, almonds, Brazil nuts, apricots, dates, a dark chocolate fig. I need that in my life. Anyway, she said she found a really good way to eat snacks mindfully because you're kind of having that lovely diversity. But you're choosing like one thing at a time and maybe savoring it, enjoying it versus just like hand in a packet again and again and again. So that was so nice to see. Thank you, Jemima. Thank you for sharing that, because I actually want to raise one little thing with this snackton discussion. Oh yeah, you want into a bit of a can we say fiery debate? Yeah, yeah. Well, you know how it is. I get pulled into.

The wild west of social media. Yeah, and often sadly by other nutrition professionals, I understand both sides to this, but there's been a huge rise in the people that work with eating disorders saying the snackton is a disordered eating pattern. and yes, I guess it's portioned if you think about it. Right, because you haven't got a whole bag. Yeah, you haven't got a whole bag. You've taken some out. Ella and I were looking at it joyfully as let's get creative with our snack tins and let's be honest,

most of us in the nation just need to get a bit creative with what we add in every single day. Right, and if I had that snack box we were just talking about with all the delicious things in, I'd be so excited to open that. Me too. I'd be so excited. And I still stick by the we need wellness scoop snack tins. Yes. We did have some emails about that.

But it has raised a debate online that it's promoting disordered eating habits because of the image that Vogue used of the particular snack tin having like a set amount of food. I can see both sides and I can see how Trogate might be for some. But I do stick with the majority of people in the country that could do with some inspiration like this. So as always, I wish health professionals had more of an open mind to things, being able to see both. sides of the equation, but I understand if your life's work is working with cases of eating disorders, most things are triggering in the news. Nearly everything does become triggering, if I'm being honest. That's the thing that I find really difficult about this sometimes,

not to go off on too much of a tangent, which is that I think like with general health advice, when you pour anything out of a packet, you're portioning it, aren't you? Yeah, and the criticism I received personally from the same nutritionist that had a go at me the week before. Lovely. Happy birthday, right? I know. I know. I know. I know. I know. I know. I seem to really be getting it from this one person at the moment. I don't think you should be commenting on this post because you run an eating disorder clinic. So as always, I can see all sides. But at the end of the day, you cannot compare public health nutrition to eating disorders or to sports nutrition.

Or to specific personal needs. Specific individual cases. And I think that's the thing that I've often found frustrating when it's like, no, you know, talking too much about healthy food. I know. Yes, but we need more healthy foods. It's so nuanced. I think one of the things that we love about the show, right, is that I feel like you can talk freely. Whereas I think in the past there's sometimes a sense of like, you don't want to offend anyone.

But if you don't offend anyone, you don't help anyone. I don't want to offend anyone, just to be super clear on there. But I'm also conscious it's like, and I definitely went through a period of this in my career, being just so vanilla. Yeah. You know, instead of actually standing up and being like, guys, look at the declining rate of our health span. God, we've got to make a change. Like, should we push regulation? Should we change school meals?

should we get passionate and shouting about X, Y and Z? He was like, no, you know, I'm just going to show you how to make a lent or a go. And that's actually not enough. Like, that's not enough to change people's health. So I have a personal kind of interest in all of this. But let us know, as always, what you think, guys. That's why I'm proud you're here. Do you know, Vogue could have very easily said, let's ban snucking.

So actually, I think an add-in approach is always a beneficial thing. But, yeah, let us know what you think I can see both opinions there. And the other thing we got on from you guys, which is so interesting, We've obviously been talking a little bit about school meals in the UK and the fact that we feel the kind of government new quote-unquote guidelines whilst a step forward is not enough. And it's still kind of quite shocking the food in this country when you're looking at children and raising a generation and wanting to make a huge change in our health. Interestingly, we had some emails in. Angily came and let us know what they're seeing. She's based in Germany.

She said, I've been thoroughly interested in the topic of children's nursery and school meals in the UK. I moved to Munich in Germany three years ago. My son was 10 months old and he has just started in German kindergarten. I've been in awe of their lunch menus. It's seasonal. It's typical of German cuisine and they only serve meat twice a week. My son is vegetarian, so he's given a vegetarian version of the meat dish when it's served, for example, a potato schnitzel or tofu or vegetables instead of the meatballs.

Don't get me wrong. They still enjoy lots of cake when it's Charles' birthday, Easter, Christmas, which I think we're all massively in favour of. But the core menu is very good and caused something ridiculous. is like 80 euros a month. I remember looking at nurseries in the UK and that being the cost of food for one week. I've attached an example menu.

And it is. It's so good. It's like cucumber salads, sundry tomato risottoes, like cheese dumplings with ratatouille and mixed vegetables, tortellini with zucchini, pesto sauce and a carrot salad. You just don't see that in her nursery. Please may I come to your nursery. And then we had a message from Justina in Spain

who said she was listening to the podcast and she wanted to share the weekly menu of what her top. order eats in a public nursery in where they live at a village south of Spain. All the food is cooked fresh in house in this nursery. And Monday they had noodle casserole with Haik, cod fritters and then apple banana or yogurt. Then the next day it was cream, a vegetable suit with chicken, homemade mini burgers, banana or yogurt. Then they had some grilled marinated pork with bread, apple banana or yogurt. They had zucchini cream soup, so courgette with some bread, some apple yogurt.

they had vegetable stew or French omelet with bread, apple or yogurt. It's amazing. But how weird that we're like shocked that that's what they... That is amazing to hear. We should be getting inspiration from other countries around the world with how they feed children. Very cool. I love it. I think that's, um, oh gosh, there's so much to say.

Ella, I know you're very busy at the moment. We've had a very crazy kind of week actually compared to last week. You've got some all plants news, haven't you? Yes. So all plants is really exciting actually. Do you know what I was just saying to read before we started recording? Like this is such a fun stage of a business where you're kind of big small. So we've now in Tesco's and Sainsbury's, Waitros, Nicaro and you can like stand in store and be like, this is how we can get to new people.

This is how we can make a difference and like really be able to action it because you're still kind of small teams. I love how you said big small or not small big. Yeah. We're optimistic. Yeah. Oh, that's good. Big small. Or small big. Yeah. Let's stay with Big Small. Yeah. But we have just launched more things into Stain's We've just launched. We did these amazing. They're all made in Italy. Completely like fantastic filled tortelloni. So the big, you know, kind of like a big ravioli type thing. And there's a squash, butternut squash one and then a Sondroa tomato one. And they are so good. They're my daughter's guy's favorite food. Anyway, they've just gone into Stainspros, which is very, very exciting. And these crispy tofu gujons, which is May, my other daughters, favorite. So yeah, anyway, the butternut squash tortelloni with just pan-fried sage chili pine nuts for like three minutes with loads of olive oil. All you need loads of black pepper.

You've got a five-minute dinner. I love that. Very exciting. Sage-chilly. Sounds delicious. Yeah. Oh my gosh. It's such a good combo.

Sage chili. I would not. Yeah. So buy, yeah. Get sage. You don't need loads of sage and then say like, I don't know, 100 grams of pine nuts and one or two fresh chilies sliced. And then let's go like three tablespoons-ish of olive oil. generous amount, lots of salt, and then pour it all in together into a frying pan and fry it for like

two to three minutes to garlic's going, do you say garlic? No, you want garlic in there too. Yeah. You want garlic, pine nuts, chili and sage, sorry. I forgot the garlic. Maybe two or three clothes of garlic, thinly sliced, fry it till the pine nuts going golden and the garlic's going golden. And then pour that over like pastas, risottoes, salads. Do you wash your hands straight after cutting garlic? Because the smell. It does linger. It does linger. It does linger. I probably should. But the thing I'm really hot on is washing me out of to chilies. Oh my goodness. I've learned from that as a child.

Yeah, me too. We've all learned the really hard way with that one, haven't we? So that's very exciting in my world. What about you, Re? Is today the day, because you told us, your birthday was the day Replus was going to go live. True or false? Well, we think today the day the episode is out is the day it may be live.

So go have a look at Reitricia Plus.com. We think, how can I predict the next seven days of a small, business. Okay, well, I have every finger in toe grass and guys, if it's not live today, check tomorrow. Yeah, exactly. We are aiming for the day this episode comes out. So I'm really hoping. And I did run a little giveaway for my birthday. I like to do something every year to win a membership. So yeah, obviously Ella and Will here in the studio will get free memberships to the platform, just, you know, biased obviously. But yeah, we're there. So I think we should do this little shout out I also wanted to say on the, is it the Met Gala Awards they had in America?

The Met Gala Ball? Shebang. Yeah, because everyone's doing Shabamam. Everyone's doing this like chat GBT. Not GBT. I do this every time chat GPT. I thought it was chat GBT for so long. I know because that's why you introduced it to me and you'd called it that.

We now just call it chat G. Yeah, chat. Have a listen to this because I thought how refreshing from a global superstar we've got Beyonce once again making women everywhere feel fabulous. It's been 10 years. 10 years. How does it feel being back? It feels surreal because my daughter's here.

And Blue looks so beautiful. She looks so beautiful. This is incredible to be able to share it with her. And I think she looks so incredible. She looks so beautiful. I'm like, we can learn some red carpet tips from Blue. Absolutely. The way she's posing, I'm like, she was ready.

She was ready. She is ready. Absolutely. So, B, what are you looking forward to most? from tonight. I think it's really just experiencing this through the eyes of blue and being able to relax. And I think for me, I'm wearing Olivier Roustine, who is so good. Someone that's been so loyal to me. And I've done so many incredible, iconic looks with him. So it's really about representing him. And celebrating bodies, just celebrating bodies, all the different bodies.

Different, juicy, curvy, thin, tall, whatever. Just celebrating whoever. whatever God gave you. This is such a nice episode going to show. I'm really feeling good, guys. I hope you're feeling good on a Monday morning. Okay, the other thing was we were talking about the marathon last week, and we kind of briefly mentioned in passing that, you know, because you always see people running in costumes and things like that,

which is obviously quite a feat. And there was some guys running with fridges on their back. Well, after we talked about it, I then went and looked it up and read loads about it. It's been all over the news. And we just wanted to give it a shout out because, God, it is the most amazing cause. If you haven't seen it yet, this is extraordinary. So there were two brothers.

They were running the marathon with fridges on their back last week, or was that two weeks ago now, actually. And there's much more to the story. So there's two brothers. They're called John and Kean Adams. And they're known as the FTD Brothers. And they ran it to raise money for Alzheimer's Society of Ireland and their non-profit, the FTD Brothers Foundation.

Now, the reason they did this, it's so extraordinary. So they lost their mum to a type of dementia called frontotemporal dementia. And that was in 2016. She was only 52. Now, it's a genetic, you can be genetically predisposed to this. And they, both these brothers, have inherited the gene that caused it. And it means they both risk getting dementia in the 40s.

Now, the article I read, which interviewed them on the BBC, said the type of mutation that they specifically have, mean they actually have a 99.9% of getting this familial FTT dementia, which really sadly killed their mum. They actually went on to say their grandmother was one of six siblings. Four of the six siblings developed this FD dementia and passed away because of it. And then between those four siblings, there were 13 children that included their mother. And of those 13 cousins, eight of them went on to develop and pass away because of FDs. So what are they doing? They're running 33 consecutive marathons and 33 days across Ireland to raise funds, but also most importantly, awareness and there was an interview or quite a few interviews was one of the brothers jordan where he said he

expects to be symptomatic in his late to mid 40s i think he's in his early 30s now but he was so inspiring oh my god he said the diagnosis was a license to live and he said when we've received our diagnoses it could be seen as the end of hope instead it became beginning of purpose yeah it's unbelievable anyway so go support them it's incredible the FTD brothers yeah let's send a all I love that way. Very emotive stuff this morning. Let's now cover a completely separate subject and move on to the health headlines that matter. Yes. Okay, this is a really interesting one. There were lots of different articles about this. I was then reading a follow-up article in The Times and saw nutritionist Rianna and Lambert. I was like, hey, I know her. I wasn't going to turn down this feature.

I was like, yeah. I know her. Can you come on the wellness scuba tell us. Let's have a chat, Ella. Let's do it. So you guys probably saw this. There were loads of articles over the last couple of weeks. Basically, I can't actually remember which paper this one was from, but for example, dairy-free milks, risk obesity and malnutrition in children. Oh, what a headline. What a headline. Health professionals claim parents are being misled by sweetened milk such as soy and oat,

which are often positioned as healthy but may lack key nutrients that growing bodies need or as has been framed more starkly elsewhere. This was from the sun. Don't milk it. Warning to parents that sweet oat almond and soy milks are a health risk. to children. A little bit more dramatic there. Go away headlines. 60% of the world are lactose intolerance. What about the options for people that can't have cows milk? I find it utterly observed. So we break us down. What's actually happened? What do we

need to know? What do we need to do? It's just the bigger picture. The fact that if you're giving children alternatives, ideally unsweetened and fortified, that is it. It's that simple that I think that this confusion around ultra-processed foods hasn't helped here. The lack of education that though plant drinks are in category four of no. Yes, we're not allowed to call the milks anymore, are we? I'm allowed to call the milks anymore, everybody, just so you know. So if I say plant drinks, I'm referring to the old term. Milks.

Melks, Ella can say it. So essentially what happened is a lot of people walking through supermarkets, pulling products out, saying they're terrible because of all the extra ingredients. sadly, fortification became demonised, I think, and that message has spread on social media like wildfire. But often when you use fortification in a drink like this, you've got to use an emulsify because it needs to sit within something essentially. It has to carry. How can you just insert a load of vitamins and minerals and not expect it to carry well in the drink or still present to a child like a tasty, textured, normal so you're not missing out type of drink to have with your cereal or at school? So there was some new joint guidance that came from doctors, dentists and dietitians, and that's what prompted all of this.

So for the first time, they issued some guidance advising that children under five should not be given many vegan milk alternatives on the concern that some of these products can be high in sugar while lacking essential nutrients, increasing the risk of obesity, two to decay and in some cases malnutrition. So according to that guidance, certain oat and soy milks are being marketed as wholesome and healthy when in reality their nutritional. profile doesn't always match that perception. Now, I think this is interesting to unpack for children adults alike, because I'm sure lots of you also drink, like, Oatley type products. So we'll unpack the whole thing. Yeah. And I think it all comes to the industry in itself at question. And also, I would argue that people in lower income households are probably less likely to be spending money on these bougier type of drinks anyway, although the broken plate report from the Food Foundation did report that these plant-based drinks are typically 55% more expensive,

then dairy milk and choosing oat milk and coffee can add around 45p. I would actually say that it's more, because when you go into some places, I still get charged for having a soy drink. Can I just say, though, as well, before we go into it, just a side note before I forget. I also find this frustrating. There's so many nuances, and that's get into all of it,

and like what this actually means, and let's compare dairy versus non-dairy milks and all the rest of it for you. But I just have to say, the risk of obesity and the rising rates of childhood obesity and tooth decay are not because of oat milk. No. I think we all know that. This is crazy, isn't it?

It's just insanity. I'm not saying we don't need to understand this better. And I'm not saying there are cases where it's marketed as one thing, but actually it's another. And I'm not saying that all children should have oat milk versus whole dairy milk. Absolutely not. But what I am saying is I think, you know, for all of us, the crux of issue for our teeth and for our sugar, assumption doesn't come from milks. We're frustrated again, everybody, because we know, as we spoke about last week, I think

Ella and I had a very, you know, I walked away from last week's episode, feeling differently. I felt like we'd really found our confidence and we were really speaking from the heart when it came to how we feel about the state of the UK's health at the moment. The issue, like Ella said, is more likely the amount of the other ultra-process foods that we're consuming, the advertising of fast food, the nursery food, the children's school food. I think Harry Boe McDonald's are bigger issues than only. And then we're picking on an option, and not just one brand, we're picking on all drinks where a lot of children in this country

cannot actually have cows milk or dairy options. And I think it's really important to understand that and realize why they were invented in the first place before they became a wellness hype or trend. They became an option for other people. Now, let's compare, like, let's just compare the milks. Essentially, cow's milk is really nutritious. Of course it is because it's designed for a calf, you know, to grow from a cow.

So it contains B12, it contains calcium, it contains certain amigas within it, phosphorus, a whole body of beneficial nutrients which are going to enable you to grow, which is very important for children. So if you are opting for that dairy alternative, I would argue especially things like iodine, which you only get from dairy products or fish in this kind of. country or seaweed if you eat that, but that's very, very, very, very rare, you are not going to be getting enough iodine. So for children, yes, iodine, B12 is very important to fortify with, calcium important to fortify with because the dairy industry's biggest play has always been bones, you know,

when it comes to media and advertising the claim that they can make within their product. So yeah, we're not saying cow's milk is bad or good, we're just saying it's an option for people that need that nutrition, but so a plant drink seller. Yeah, exactly. So I think it is a nutrient dense food and again you can get like eight grams of protein and a cup of milk roughly in cows milk yes sorry I have to say like my children drink cows milk I use it for them in porrages and smoothies because actually I started doing that and I actually switched from a plant milk because one of them was not great with food like actually really didn't eat a lot for quite a long time so you noticed she needed and she needed she needed more calories she needed she needed more calories she needed

needed more richness and that was something I could I could get in quite easily. It's a very easy swap, isn't it? And it was accessible. Totally. And for us, that was like a great thing. And, you know, I felt that she was likely not going to be getting enough calcium, for example, because she wouldn't eat things like tofu at the time. So I can't use a calcium set tofu.

And I've always felt children's nutrition in that sense is so much more nuanced and so much more complicated. And you can have ethical views or whatever it is. But ultimately, like, certainly, you know, using. that as an example. Like, it doesn't matter if tofu's good for you. She wasn't going to eat it. You didn't matter. You could have given her a plate of ice cream. She didn't want to eat it. Like, she just went through this quite, she wasn't very well for a while. And she went through his face. She just didn't want to eat those things. You don't even need to justify your choice. No, but I think other people need. What I'm just saying is I think kids are complicated in that

sense. And you can know it's really good for you to eat oily fish. The number of like toddlers who are like, oh, I love salmon. There's not loads of them. So I think it's just important And with kids, you often have to take more roundabout ways to things. As an adult, you can be like, that's really good for me. I'm going to eat more of that. As a child, like, if I'm like, guys, you should have kaffir. Like, I'm okay. Whereas if I put it in a yummy smoothie, they'll have it.

That's a lovely example of the complete nuance of public health nutrition that I wish before these headlines came out. People understood that everyone's individual and has different nutritional requirements. And if you're looking at protein, like eight grams in cow's milk, the most similar profile of protein is actually soy, whereas soy has been demonized so much as an alternative to cows milk over the years with all sorts of myths and crazy myths. Whereas over in Asia, that is what they have. They don't really have a lot of cows milk, the majority of the Asian race are lactose intolerance. So they have soy, and that's part of their culture, and they wouldn't blink twice. It's just normal to

see it. And soy milk is very nutritious, isn't it? Very nutritious, very dense, lots of beneficial. phytoeotrins and many components there, some fibre, obviously no cholesterol. They're very different par on par. But what I think we need to remember here is there's also one thing to raise as an adult, and I'm not talking about the nuances of the decisions we make. I'm just talking about as an adult and responsibility is the environmental trade-off. Completely.

Which is really key because, you know, oat milk has a significantly lower environmental impact than cow's milk requiring 80 to 90% less land and water. and that generates about 70 to 80 percent fewer greenhouse gas emissions. So actually just by, you know, one glass of cow's milk every day for the year, it requires over 10 times more land per individual adult than oat milk. And that's like three times higher the emissions. So if you're able to make a choice as an adult, you know, if your diet is good, you can make switches and enjoy them.

Let's stop demonising foods. Yeah. And this is the whole thing, isn't it? Which is like you can use both. And you can kind of use both as and when's appropriate. and whatever suits you, yourself, your family, whatever it is. But it is this kind of the level of demonisation just feels inappropriate to me for what we're talking about here.

Now, I feel like obvious. Do you think it's sponsored? I don't know. It's interesting. So obviously, Oatley is the kind of like number one known brand. It's a humongous brand. It was also a very kind of trendy, cool brand. And I feel like it's kind of synonymous with oat milk.

Now, is it the best ingredient? deck under the sun. No, I think we all know that. Is drinking some Oatley in your coffee as an adult or like in your porridge as a child who doesn't have dairy or your child has an immaculate diet? They're an amazing eater and you prefer that from a sustainability or an ethical perspective. Then that's great. Like I don't feel like that's the issue. If it means your child's going to eat porridge because they like the taste of milk, I'd rather that than them have like just a glass of milk. Again, it's just like it comes back to common sense. It's about the overall diet. I think this headline is really fearmongering.

And as you said, like if you have a lactose allergy and you absolutely can't eat dairy, then it makes you feel, I think I would read this and be like, I'm quite a bad parent if you're doing it. Or as an adult, you see this and you prefer Oatley and you want that sustainable swab and you like the taste of it in your flat white, whatever it is. You're going to be like, oh my gosh, am I giving myself tooth decay? And we forgot to say that actually, which is an important point as well. is again, this is looking at overall diet, and we're thinking, for example, for adults, dairy milk, so full fat, dairy milk is higher in saturated fat. We know our diets are quite high and saturated fat, oftentimes too high. So again, switching to an o milk as an adult can be a really good way

of lowering a saturated fat. So it's all very complicated. And again, that's different in children. So obviously, when we look at children, what's recommended, for example, from the NHS is that to give children two servings of food from milk, so milk, cheese, yogurt, for example. And full fat is really recommended up to the age of two because skimmed or 1% doesn't contain enough fat that's really, really important for young children. So it's not actually recommended to use those up until the age of five, but you can use them in cooking. Yeah, up until two.

And I do believe more recently, yeah, we had guidance saying, you know, be careful how much actual dairy you're giving your children over the age of two because of the reason of childhood obesity and rates. So it's a round coin. It's complicated. It's complicated and whatever headline springs up, you know, there's always another 10 that could go alongside it showing a different point of view to the conversation. I'm glad we covered that because headline two is very different. If you have any follow-up questions on that, let us know because I feel like it is a, that kind of dairy versus oat milk is a really long-standing question. And I think the kind of sum up, isn't it? It's like you can use both. You can switch around. It's very individual.

but definitely don't see only as like the devil or the equivalent. I'm just using it, sorry, as it's like the best known brand. There's so many that I've been around for years, aren't there? It's all like the overall picture of diet that matters. Interestingly, actually, in some of the articles, because you know you were just saying soy milk is one of the best swaps. Now, you might not want that in your flat white, but if you're thinking about like...

I think people prefer the taste of rice or oat milk because it's sweeter. I've got a lovely match latte now with rice milk. Yes, that's the almondy one that's got rice in. But anyway, often coming up in the articles was the M&S unsweetened soy drink as one of the best options because it's unsweetened, as we just said. So Scott only note. And they were the first to fortify, I believe when I look back, when I did the apprentice thing, I know we've discussed this before. And that's when they first bought plant milks. The contestant Camilla, I was judging the apprentice final, brought plant milks to the final.

And my question for her was, are you going to fortify these nut milks? And it was something that they hadn't considered. And then it raised the question, all these big brands in the UK, like Eminem. as we're the first to put iodine in along. I'm just looking at the ingredients now, actually. So it's obviously a soy milk, so it's got soybeans. It is enriched with calcium and also vitamin B12 and vitamin D and iodine as well. Which is great.

So I think that's why it's seen it so good. And then again, this whole kind of UPF question, it has got an acidity regulator and a stabiliser in there because you need that. The things you add to enrich it have to be held in something, generally speaking. maintain consistency texture and to enable it to be absorbed 100%. And that's where I wouldn't be stressed about UPFs. What we're trying to say is we need eating more home-cooked food and reduce our reliance on that kind of UPF as opposed to here being paranoid about it.

Yeah, unless you're having like eight lattes a day with it, then you definitely don't need to worry. I think it's how much you have. Okay, we're going to pop to a quick ad break now. And when we get back, we are going to be talking about natural azempect, true or false, aspirin and cancer risk, a very interesting story there and so much more. So we'll see you in a sec. Thank you guys so much for that.

We are moving into Headline 2. Okay, so Headline 2 is very different. Aspirin cancer risk and why this matters now, because aspirin has been shown to potentially reduce risk of cancer. And then we're starting to understand more why. It's actually from the BBC. And it does sound almost too good to pursue, doesn't it? But a 4,000-year-old drug, you know, most commonly use for pain relief,

potentially can prevent certain tumoursella from forming and spreading. Oh my gosh. If this interests you, I so recommend going to BBC and reading this article. I then read quite a lot else on it and obviously you read so much about this, but it's such, it's a very thorough article and it's so interesting. I actually didn't know anything about the history of aspirin either. I know. But it's absolutely extraordinary.

So there have basically been a series of new trials and studies that reinforce this potential link. And interestingly, some countries have already updated medical guidance to include aspirin as a first-line prevention strategy for really, really important high-risk groups. This is not for everyone yet. Don't come on to this. And again, the stressing is kind of under medical supervision, which some of these high-risk groups will be anyway.

But I don't know if you guys know this. I didn't know this. Aspirin actually goes back thousands and thousands of years. So in the late 19th century, some archaeologists uncovered these four and a half-thousin-year-old clay tablets from the ancient Mesopotamian city of Nippur. I don't know if I'm saying that right, but it's in what's now modern day Iraq.

And these tablets listed early medicines made from plant, animal and mineral compounds, including a substance derived from the bark of a willow tree. And that contains something called salicin. Is that how you say it? Yeah, Solicin. Salisin, which the body converts into salicylic acid, which helps to relieve pain

and it's structurally very similar to modern aspirin. I know. Which is a different type of acid. But anyway, so the original form apparently was much, much harsher on the stomach. But that's the kind of inspiration, as I understand. And then other ancient civilisations, the Egyptians, the Greeks, the Romans also all used it. And then in 1763, there was an English cleric. And he described the fever-reducing effects of powdered willow bark to the Royal Society.

And then about a century later, scientists refined it into this less irritating form, this synthetic form, which is aspirin today. Isn't it fascinating how all these ancient medicinal systems, the discovery of everything? It's so cool. It is very cool. It's actually mind-blown. But by 1972, researchers were basically starting to explore its role beyond pain relief. And a study in mice, so we've got animal studies first, found that adding aspirin to drinking water did reduce the spread of cancer cells, which we called metastasis, and compared to those that weren't given the drug. So it was a trial in mice.

But then the interest grew further in 2010. So this is when Professor Peter Rothwell at the Oxford University reanalyzed large data sets that were originally collected to have a look at cardiovascular benefits and aspirin. So I think that's where most people might actually know aspirin form, blood thinning and all sorts of things. And his findings suggested that aspirin didn't just help prevent heart disease. It also appeared to reduce, of course, the incidence of cancer.

And it spread. And the research continued. And then from that moment, we're looking at it. at those high-risk groups. So one of the most important studies we've got focused on patients with the Lynch syndrome, which is a genetic condition. And that significantly increases your risk, sadly, of colorectal cancer and some other cancers there too. And in 2020, a landmark RCT, so a randomized control trial, 861 participants followed them for over 10 years long and found that those that took 600 milligram doses of aspirin for at least two years. So they'd

take it for two years, 600 milligrams, found they had a 50%, that's half lower risk of developing colorectal cancer. Yeah, and these were all people who had this syndrome, this pre-disposed. Lynch syndrome. Yeah. Yeah, which predisposes you for risk. Exactly. Of cholerical cancers.

Yeah, no, no, but it's honestly, I think we're just a bit gobsmacked by it. It's extraordinary, isn't it? Of course. Now, it's so important to say this, guys. Aspirin isn't a risk-free drug. it has side effects, could be indigestion, could be stomach, ulcers, could be internal bleeding, even like the very small, likely, brain hemorrhage. So generally speaking, this is why the advice for the whole population is not go out and take aspirin

every single day. You can't just take it with so many different elements as well, I think, or if you're on certain medication, if you're pregnant, I believe, it's a different areas of when you can and can't have aspirin. But interestingly, apparently the UK guidelines are now recommending that people with Lynch syndrome consider taking aspirin from around the age of 20 or 35 in milder cases under medical guidance, of course, but that's because they're really starting to look at this, which is extraordinary.

They're seeing a lot of new discoveries. Ella and I actually have some other headlines that I'm sure are going to come on cancer research, which is absolutely fascinating that's coming up. But research led by Martin looked at patients with colorectal cancer who carry the specific genetic mutations, something that's seen in around 40% of cases of this particular cancer. And in a three-year trial of 2,980 patients, those that took, 160 milligrams of aspirin a day after a surgery. And they had less than half the risk of cancer recurrence.

So compared to a placebo group. So we're now looking at the chance of cancer coming back, as well as a reduced risk of cancer spreading of cells to begin with as a preventative measure. So we're looking at prevention. It's extraordinary. So apparently in Sweden, so since January this year in Sweden, patients are now routinely screened that they had these mutations that offered low-dose aspirin. Isn't that amazing?

It's preventative. We were talking about prevention. preventative generational shifts last week with smoking and diet and now thinking about the fact that finally perhaps in cancer research we're able to look at more prevention-based methods rather than just, you know, dealing with the sad diagnosis once you get it. So guys, we will check back in on this next year because there is a big ongoing trial. It's got 11,000 participants there across the UK, Ireland and India and they have colorectal breast gastroosophageal or prostate cancer. and they're testing daily doses for these people of 100 or 300 milligrams of aspirin. So yeah, those results apparently are expected next year. So that is going to be so interesting. Anyway, there were loads of doctors talking about different theories of why this might work.

But one of the theories and the leading theories, if I understand, is that aspirin could help the immune system better recognise cancer cells because obviously I think that's quite widely understood that one of the issues is that cancer cells are very good at evading the immune system and kind of hiding. So essentially it's making those cells, more visible so the body can better respond and remove them, which is extraordinary, isn't it? So yeah, a reminder of something good to come, I think, something promising, but of course, lots of nuances always. Be careful in real life. We just want to raise some positive research that's coming

our way. Yeah, and also just one of those things you read and you're like, oh my God, that's crazy. It's more as well the link to the history of it all. I just find it so absolutely fascinating. It was one of my favorite areas of, yeah, study was looking at the history of things. So headline three is what really controls our appetite. Is it hunger, stress or habit? I actually love this headline. This was, honestly, so much for homework for you guys. This was in The Guardian.

I really recommend reading this as well. This was one of the best pieces of journalism on health and wellness that I have personally almost read since we started doing this show. It was so non-scary and it was so incredibly helpful. And it's essentially exactly what you said, like how do we know the difference between hunger and appetite and understand like all the cues behind it. And there was this amazing analogy that the piece started with that I think we can

all relate to. So like imagine you're sitting in a meeting room at work and someone brings out a plate of biscuit. So you've got like a packet of jemmy dodgers or whatever on it. And then maybe one one, maybe you don't. But the chances are is that someone around you is going to react really differently. So someone's going to grab a couple straight away. Someone else eats one slowly.

Doesn't seem like that bothered or almost noticing it. and another person like barely registers the biscuits are there just like keeps going and someone else like spends the whole meeting wanting one and like almost itchy because they're not going to take it and I think that's a really relatable and a good analogy and I was curious really who of those people are you

are you going straight for biscuits are you mulling it over I'd decide what the best one on the plate is first I don't really fancy a jammy dodger I think I really yeah I would have gone for a custard cream and I wouldn't have gone for the chocolate ball what'd you call it?

Oh my God, I love chocolate bourbons. See, I never liked those. I preferred the custard creams. I would eat the middle out by the end. I always thought custard creams were really average. Did you? See, this is it. I've always preferred vanilla to chocolate with ice cream as well.

I prefer vanilla. I don't like chocolate ice cream, but I like a chocolate biscuit. So you see, there is a lot of different thought that goes into which biscuit and how you pick it. But then when I was reflecting on which one of those ones I would be. It was exactly, as the article says, it would depend on the day. Like, there would be days where, like, couldn't kill us about the biscuits. And there'll be other days where I'm stressed and I'll be like, give me all the biscuits.

Yeah, or you've forgotten to have like your breakfast that morning or something you're starving. Starving hungry. Other days where I'd eat one over an hour. Like I just like, I thought it was really, really good. Anyways, there's so many reasons why you might oscillate between being those different characters. And the reason we like this type of journalism

is because it's not clickbait. It's educational. That's why we like it, Ella, because it actually explores psychology of eating and the reason that hunger is not just the simple thing we can control with our head. It just does not work that way. So it's a, you know, the feeling, how you feel things.

Like if it was a plate of fruit versus a plate of biscuits, I'd also ask what the decision-making process would be for many people, would they give or take? Exactly. And that's really different, isn't it, between hunger and appetite, isn't it? Because it's like, appetite is everything that surrounds why we eat. It includes hunger, but it's also that kind of fullness, the reward system, the more complicated bit of, like, seeing an amazing fresh cake

or a lovely smelling. loaf of bread that's just come out of the oven versus, yeah, a plate of fruit, but you're not really that hungry and the fruit doesn't look great. It's physical hunger versus hedonic hunger, what we call it. That's a nice way of explaining exactly. How you feel the relationship and the past and the emotions surrounding the food versus if you're physically tummy rumbling hungry. Totally. And then they're regulated by completely different things. So the hunger is regulated by a part of your brain called the hypothalamus. And that's really practical. Like it's monitoring your blood sugar, your hormones, like your hunger and fullness hormones.

leptin and qurelin and it's assessing like does your body need it is there an energy desistasis keeps everything balanced in your body it's like looking at all the markers in your kidneys even with how hydrated you are and the body's doing something all the time exactly to regulate itself but we psychologically override that and that's the interesting bit isn't it exactly that is that we respond differently depending also on our genetics and I think that bit's so interesting yeah jiles yo always explains this very well he says there's always that person that will have that second slice of cake. You know, there's always someone that can, and then you've always got that. He makes it very comical because he's such a fantastic public speaker,

Professor Gilesio. He then would say, but then there's always that person that never has a second slice of cake and will get full up on the first. You know, oh, who are these people that can just have one and stop at one? And it's because we all carry these different genes. And there is a link between a lot of research he does on the OB gene, like the obese gene. And it's showing that there are those people that will always have the second slice. It's so interesting. My kids are the most amazing example of it. One of them, you could give her, like, we went to stay with my mom, and she often gave them

them little treats, and she gave them some sweets. And one of them, she sucked on a suite for like an hour. And then, I said to you, I bet you anything, we leave on Monday morning and she hasn't finished the pack. Like, she'll just forget about it. She's someone first. The other one ate the whole thing in three minutes. Yeah, yeah.

Yeah, I'm the same. It's young, younger one whole thing in three minutes. Yeah, same. Old one will suck the sweet. Young one will eat it all. Isn't that funny? But you're right. We're so intuitive as children and we kind of, we lose that as we go on because of different cues that we have with smell and society, psychological reasoning. And, you know, food is more than just fuel. And that that's something they raised in the article. They discussed that that food does bring us joy. And it's also social. And there's those different interactions that it can play as well. But it's the cues around us in society. This is why we call them Obesogenic Environments. And yeah, the neuroscientists call the hedonic hunger. Because when we smell something or see something, we're drawn to it.

Completely. And that's why at home, your food environment, what we do in the clinic, a lot of work is, you know, that treat cupboard, if you have a disorder relationship with food, did you grow up with a treat cupboard in your house? Is that a habit you're still fulfilling now to cope? And then we have to look at their food environment and what enables and what could be helpful and not helpful. That's so interesting.

Do you recommend a treat cupboard? No. Do you know, it's so interesting because there will be people that have it and not remotely fast. but if you are somebody that is currently really struggling with your relationship with food, it might be an idea to do what I call. I used to do the service and clinic. I used to go over people's houses and do a kitchen detox.

I probably wouldn't call it that now. Obviously, times have changed. Yeah, you'd get in trouble for calling it that one. Where you can rebrand it like a kitchen sweep. But do you know what? How you organise your kitchen can enable healthy behaviours. And I would argue that it is a healthy behaviour to have a treat in your house, but only if that works for you at the centre.

this current point in your relationship with food. Yeah, that's so interesting. So everyone acts differently. Of course, we know sugary, salty and fatty foods, well, UPFs, of course, rapidly increased glucose responses, which means that you can also activate dopamine pathways in the brain as well. Yeah, which I think is so interesting. There were two things to me that was so interesting about this article.

One is that reward system with the dopamine, which I think is so important to understand. So if you're eating, let's just say you've got like a delicious bowl, we're going to marinate some tofu. We're going to have pan-fried until it's crispy, going to do like a spicy miso dressing. We're going to have some lovely fresh avocado with sesame seeds. I mean, so good.

We've got a lovely bolt, but it's... That's not triggering your dopamine response. No, that's what it means you're going to eat it. You're going to feel full. It's going to be lovely. Then, on the other hand, we're going to have some, let's say, crispy creams. And you're going to have those, and it's going to trigger this dopamine.

Or a large jumbo bag of crisps in the evening. And you're just going to want to keep going. And that's not because you don't have willpower or there's something wrong with you. that's because your brain's going to keep getting these like, yes. It's engineered food to be hyper palatable. Yeah, and your dopamine, like this reward system is like, reward, ka-choo-I-know, give me some more. But that is not.

Also, what's so interesting, I remember writing about that. We did this in the live show last year. Yeah. I think we discussed it on Wilders Scoop Live, the dopamine response cycle with the unprocess and you get that from scrolling as well, guys. Yes, you get it from scrolling, but it's not the same as addiction. So once again, scientists are really trying to bring this link between food addiction. or food noise and people are using these terms incorrectly

and applying them to everybody on a blanket level whereas they have such deeper meanings in themselves and the dopamine reward cycle is not the same pathway as an addiction that lights up the brain and I think we have to make that very clear to people but it is very valid. Yeah because you often think always why do I want more and more and more in the phone it's like because your brain is like yes yes yes not because you're addicted

but because your brain it's just lighting up these parts of your brain that are then pre-programmed to make you want more. It's completely normal. I think this is a really good challenge. I think everybody would do it and you have a jumbo bag of crisps. I bet you'd eat way more than if you weren't watching TV and you were sat with no distractions and you were actually looking at each individual crisp. It's also how we eat, when we eat, why we eat. Well, it's like every mindfulness course they've ever done, you start with like it as an exercise

and you get, you know, a food. So let's just say we've got a square of dark chocolate and you really look at the packaging and I'm like, what colour is the packaging? And then you open the packaging. And then you open the packaging. Exactly. And then you break it off. Like how does,

and then you look at it? It's like how does it look? You smell it. So you spend like two minutes where you put it in your mouth. Then you put in your mouth and you like really feel it on your tongue and like gently suck it.

And you're like, it's this experience of like obviously it was a very extreme way of mind for eating. But it is a really interesting thing. Yeah, of how different it is. Yeah. And the other thing that makes a huge difference and that was the other thing

we wanted to pick up on to say was the impact of stress. Yes. Because we always talk. how stress effects or appetite. And again, this was just a really nice look at that where if you're kind of cognitively like overloaded, you're fatigued, you're just stressed, your regulatory capacity of your kind of prefrontal cortex that like people call it like the CEO of the brain, the decision making bit completely. And that's the part that's really like involved in

self-control decision making, as I said, executive functioning. That reduces when we're really stressed. Well, we see glucose responses. Your glucose level. can actually, so your blood sugar levels can spike when you're stressed as well, that stress can cause a response in your blood sugar. Exactly. So your reward systems remain completely active, so your dopamine still like, yes, yes, yes, yes, and your executive functioning is down. And so again, like your brain's demanding quick, reliable fuel, you want more of that

because you want to be ready to run from your tiger because you're in this fight or flight mode. Your kind of executive functioning is down. And so obviously you've then got this stronger desire to eat more, combined, with a reduced ability to regulate that drive. So again, if you're really overwhelmed and you want to keep eating, like way beyond being full and enjoying a tree, that's completely normal.

You don't have a lack of willpower. That's actually how your body and your brain are designed. This is why I get infuriated with the narrative of supermarket shaming and the people that walk through, as if your life is that easy and simple that that one choice you make is going to change your entire life. And the nuance here, this article, thank you so much because I really hope lots of you get a chance to just read it and be kind to yourselves because it is far from simple or that easy.

Like people paint it out to be these influences. Exactly. And I think as we were just saying, it's this idea that your like our biological drives, like the way our systems are designed to be haven't really changed since our kind of hunter-gatherer past, as we could call it. But then we live in this like endless food environment filled with things that will keep. that positive reward pathway going while your executive function is down and you're better, you're less able to kind of control things. And it just becomes really, really hard. Again, we always say this. It's really hard to eat well. Good example. When I came in this morning, obviously got my present from Will. Ella's got me this cookie. I already actually had my

porridge pot. So I made that executive decision actually to eat my breakfast and save my cookie for a bit later and look forward to it. But for some people, that decision would actually have been very, very different. They might have said, oh, slack off for breakfast. You know, I'm going to have the cookie. There's no right or wrong to what you do in that moment. But it goes to show how we individually face different things. If I was also, I'd be like, hand over that. Yeah, exactly. Yeah. Yeah. I'm going to eat a bad day. You know, the day when I said I had that worst commute and everything was going wrong on the day, it would have been that way around. For sure. Yeah. Anyway, it's a nice reminder that like, willpower. I hate willpower. I just find it annoying. It's regulation, self-efficacy.

It's involved with yourself. Steam. It's so psychological. It's got nothing to do, and environmental, nothing to do with, yeah, you're not a bad person.

And I know this is just what's worked for me, but on a kind of general thing, I do think having practices in your life that give you a moment of kind of connection with yourself are so powerful. And that, you know, for me,

that's been sort of mindfulness, meditation and things like that. But it is just, even if it's a few minutes a day, it's a moment just to be like, hey, I have a body and a mind and a breath. And like,

I'm here. here and you connect with yourself and it's so easy just to be a kind of headless chicken. It's so true. And find what works for you. It's different for everyone. Let's move on to our what's trending and wellness because we have a big peptide update. They're exploding since we first mentioned them on the podcast. Bigger than we thought. This episode is absolutely jam-packed. Let's see. We have time to move on to homemade a Zen pic or we might have to move that to next week. We will keep you updated. Okay, peptides. Oh my God, they're everywhere at the moment. It's actually gone out of control.

I'm really glad we've got medics speaking up now about it. That's what we're going to discuss today because... That's been all the headlines we've been saying. It's been absolutely everywhere. I've heard all these mainstream podcasts, celebrities in L.A., particularly. This has all really come from L.A. initially. So peptides are short-chain. It's really come over here now, though.

Yeah, it's really made it over here. Quite a lot of wellness influences, they're going on to the peptides. They absolutely are. And they're short-chain amino acids, short chains are these kind of building blocks of proteins that occur naturally in our body. and people are essentially saying you can add a synthetic form like a supplement lab-made peptides. Mostly injectable. And the claims with them are quite wild. You've got anti-aging or weight loss or muscle growth, recovery, injury, healing.

It's actually huge. It is. It's so interesting. So I think also part of the reason, so just for what it's worth, insulin, for example, like that's a peptide and that's obviously a hormone that's regulating. It's life-changing. People without insulin would be type 1 diabetics, you know. You're listening, you know. And everyone that's going on all the time to regulate your blood sugar levels,

that's a great peptide that people use, obviously, medically. Then we obviously have got your semi-glutides and a little bit terazepatides. Terespotide, yeah, it's a horrible word there. Which are the active ingredients, again, peptides in things like Wagavie and Monjaro, so your weight loss injections. Those obviously are synthetic peptides, and they're mimicking these natural hormones. So peptides are like in the... case of insulin life-changing, but also obviously very kind of topical at the moment with those

weight loss injections. And so essentially we've seen this on like every single mainstream media. Even though it's unregulated. Yeah. And that's the thing. So there have been a few investigations. The Guardian, for example, did an investigation into different clinics in the UK that are prescribing these peptides and making potentially unlawful claims about these unregulated therapies. So we have got a regulator for medicine in the UK called the MHRA. They're now investigating this and whether these clinics are breaking the law. Because exactly this, they're marketing these peptides as like anti-aging, recovery, performance enhancing, which you're not allowed to say.

The American Medical Association, again, just published guidance. There was a piece titled, What Doctors Wish Patients New About Injectable Peptides, again, highlighting their medical concern about, safety, evidence and regulation. And I think evidence here is really important. Because we have no strong human trial data on long term safety effectiveness. Exactly. So yes, this isn't regulated. Obviously that's a problem. Yes, there could be safety issues. Again, obviously a problem. But generally, I think the main concern here is like it's not regulated. They could be unsafe. We're not saying they are unsafe. But they're not proven to do anything for you. So like you could be

spending a wild amount of money using something that's not regulated. and where you don't have huge long-term data or almost any strong human data, and whether or not they even work? Can I just to show you how little data there is, the only one that we could pull out is there's one very small human study with 10 to 12 people that said there might be knee pain help if you have some peptides. That is it. There's a popular peptide called BPC 157, catchy name,

that's often kind of marketed as support for recovery. and that one exactly is a small human trial. 10 to 12 people might help knee pain. But it's because of TikTok. It's because of Instagram. It's because of... Oh my God, I'm seeing it. There's this wellness influence that pops up last night.

She's like, this is my skin before peptides. This is it after. It's called stacking, isn't it? peptide stacking. I've seen that one going around. But I'm like, what else have you done? Have you done Botox? Have you done filler?

Have you done like all these other treatments? Like, have you got a filter on? I mean, what are we selling people here? The Wall Street Journal recently. describe peptides as all the rage. So in places like LA, testimonials, yeah, are flooding. It's all anecdotal. Remember what we say on the Walterscoop.

It's a red flag of someone say, this is what it looks like for me, like Ella just said. It's a farce. One thing can only do so much, generally speaking as well. But as in, you're saying, like Wall Street Journal, Guardian, all of these publications, the American Medical Association, the MHRA, all of these people are saying, these huge bodies of, like, doctors being interviewed. big medical bodies are saying these are not studied, these are not regulated, do not take this. Well, it leads on from the NAD plus conversation that we were having as well. I feel like that was the first like home injectable situation.

Well, it was after the salmon sperm, I think. Do you remember people were putting salmon sperm in? I actually have friends that have done that. And I remember discussing it because it really makes me nervous the thought of anything going under your skin that you don't know where it's going to go. but I was intrigued. Obviously, I looked at it and thought, oh, maybe this will help with the bags in a house when I've had no sleep. You know, all those sorts of things come into your head,

but one listener has asked about NAD Plus saying that two friends had started injecting it multiple times a week and claim that it transformed their mood and overwhelming. And that's what we're seeing the whole time with all of these. I know NAD Plus isn't a peptide, but I feel like it sits within the same family in the way that people are thinking about these things. You can't measure placebo.

That's the problem. And what I will say is when you try anything new, you've always got a burst of optimism and hope. And there's loads of co-founding variables. But what's really, really clear is you don't know what happens once you inject something into your body where it goes, how quickly it's broken down. The likelihood of it even surviving anywhere, let alone reaching where you want it to go is just tiny. How much is it, Ella? Clinics, for example, like in the UK charging maybe £350 a month for a single peptide, $450 for a stack. $450 pound?

Again, this is the, what I call it's nothing to do a public. health. This is our wellness trend. This is just a money-making entity. And until I see any remote body of evidence, but then look how collagen took off without any robust evidence behind it, really. When you do break down all the studies, they're not great. It's crazy. So you could just be spending an insane amount of money on an unregulated product that's not proven to do anything. And we've got anecdotes and also don't forget, when people start doing this, you're often then prompted to do other things. You know what I mean? You've got a pep in your step. You're going to the gym. You're going to bed. You're eating well. Everybody was getting their lips done.

Then they were getting them dissolved again. And actually now, because I was watching, because I'm a bit of an Olivia Atwood fan, her doc on Shout Out to Live on the cosmetic surgery scene, because she's a self-confessed surgery fan. And she said that actually it never does quite dissolve once you have it. It is actually there for a long time. You can't dissolve. The way people thought they just put something in. I love that. I love that. something in, yeah, take it out again. It's not that straightforward. I know, it's nuts. Okay, one more nuts thing. We'll do this quickly. We can go into it in more detail if you guys won another day. Okay, natural as epic. We're either true or false.

You know what? Another thing I get pulled into underneath the comments on it. I love this morning. It's one of my favorite, like, shows to watch. I've always been such a humongous fan. I just wish they get health professionals on instead of influencers to share any remote health. On ITV, we saw a prominent influencer sharing her tips for. natural as Ampekela. She basically was quoted saying that her MCT oils and things that you find in coconut basically

signal and do something very similar to GLP-1s. It's not true. It is not true, I just want to say. And I've also seen recently books from health professionals, I don't know how this even got across the line with a publishing house in their blur saying that their foods and their recipes

help stimulate or, you know, create a weight loss effect of from GLP-1s. It's just a selling method. I get very frustrating. You see articles independent, for example, what to eat to mimic the effects of ozempic without the jabs. Like there is just so much of this. Again, yeah, the telegraph had something along the same lines,

how the ozempic hormone works and ways to increase it naturally. And it's interesting. I watched the whole YouTube clip of this, for example. And like there was some bits in there talking about, for example, Dr. Zoe was talking about how like a high fiber diet can help optimize your own GLP1 production because the high fibre foods are coming all the way down into the bottom of your gut. So he does a great job.

But she knows she did say, you know, it's not the same. No, exactly. So you can kind of do things that boost your fullness, which we already know, like eating healthy fats and high fiber diets and good protein. But you can't cheat it. Like you cannot make GLP1 like you would if you injected yourself with it. The drug, GLP1 is what we call a receptor agonist, which means it mimics the hormone glucogon, which is like a peptide. one basically at a sustained rate. So it makes you feel full of for a very long time. If out up to seven days, it's actually been shown because of the strength of this medication.

No fats or MCT oils or products or powders or anything is going to do that. And the natural response from food lasts about two minutes, Ella, the food and the diet that we eat to eat healthily before it gets broken down by enzymes within our body. And I love posts by some Idris Dr. Ids on social media that break down all of these types of things. It's definitely worth a follow because the drug semaglutite can last, yeah, seven days. You just cannot compare it. In fact, it's a thousand times stronger than the natural release of the hormone that we get from food. You just cannot.

So for someone on prime time TV to sit there and say that. So what we're saying is natural Zembek false. What you can do is increase your sense of society by eating a healthy, balanced, plant-rich diet. For two minutes. Yeah. No, no, honestly, no, satiety is one of the key things we're lacking in society, to be honest. Like feeling positively full, is it like a nice, funness way you're not thinking about food and you're not hungry? Because we don't allow ourselves to feel full. Do you know what's so interesting, the amount of clients I have that don't do full balance plates because they don't know actually how to feel full.

Oh, I want to talk about another day because I feel like you can get into this page. It's just a big discussion. Just one last thought on this. I'm going to make a note to talk. about this next week is what I see a lot and I've seen quite lot on social on social social care about this which I think it's quite good exactly that is we're like predisposed I feel like a whole generation we grew up with the special K woman yes it's all like small small eat a 30 grand bowl of cereal for dinner and you'll lose weight and look great like like special K lady always have a little bit of hunger always feel a bit hungry it's very toxic

and it's almost like we don't exactly that like we don't almost quote unquote allow ourselves or know what it's like to eat that big bowl with like as I said you could have some like lovely miso fried tofu but with some white. like lovely jasmine rice in there or some sweet potatoes and some broccoli and you've got this lovely full meal but people will do it without the jasmine rice for example yeah because they're like i'm doing the skinny version and then they're hungry and it's not allowing yourself yeah that that's heavy related this is this is my core core workers relationships of food and it's allowing yourself the opportunity to feel full to feel hungry to enjoy the food and that is something that we're

and add those carbohydrates to your plate goes back to the article how we're conditioned to feel It's hedonic and psychological. But yeah, this was a good episode. Even if you don't think you're restricting yourself, are you kind of just like gently restricting yourself where you're like, oh, I'll just have a small bit of toast? I won't have a full bit of toast. Let us know what your feedback has been today. We're going to delve into this another time, everyone. Okay, but otherwise we will see you on Thursday.

We are talking about fruit sugar. We are talking and whether that's actually bad for us. We are talking about smart ways to hit 30 plants a week. We're talking about chia seeds and soaking them or not soaking them. Can you be healthy if you don't eat fruit? I'm excited about that. Some calorie tracking questions and calories in general. So exciting, Ella.

I'm so excited to talk about it. It's true. I know. We will be here Thursday, guys. We'll see you then. We can't wait. Bye. At Blythe Academy, small classes and a boutique approach to private education

help students grades 4 to 12 build confidence. Think boldly and prepare for post-secondary and the world ahead. See it firsthand at the May 30th Open House. Register at blithecademy.ca. You know,