2013 in Review: Top 10 Potentia Blog Posts

top 10 blue

2013 has been quite a year! We celebrated Potentia’s 5th birthday, launched our signature workshop, (re) Define Courage: Dare to Show up+Be Seen, and added three therapists to our team to meet the clinical demand. I’m grateful to have had you along for the journey – I value your support and encouragement. In today’s year in review, I put together a list of the most-read blog posts of 2013.

This year we started a Q&A Series with Potenita’s  Megan Holt, DrPH, MPH, RD and Kayla Walker, MFT Intern that proved to be most popular – you can look forward to seeing more of these posts in 2014! Here are some of the favorites:

Q&A Series: Paleo Unpacked 

“Many of the Paleo principles are far from evidence-based. The cavemen, for example, didn’t suffer from the diseases that we suffer from in the western society like stroke, heart disease, or cancers, but their lifespans were very short. They didn’t tend to live long enough to experience these chronic diseases…so we’re unable to draw strong conclusions or make a fair comparison. Also, the emphasis on animal products like meat, beef, is problematic.”

Read the full blog post https://potentiatherapy.com/health-in-the-media/qa-series-paleo-unpacked/

Q&A Series: Cleanses

“Actually, there’s no evidence that a cleanse or fast would [cleanse the body of toxins]… There seems to be nothing about a cleanse that is as beneficial as adopting a good quality of diet consisting primarily of plants and whole foods. But there isn’t much research out there; there haven’t been many high quality studies on cleanses because higher preliminary studies show no benefit. Cleanses are typically promoted by testimonials given by celebrities or people who have no training/educational background (major red flag).”

Read the full blog post: https://potentiatherapy.com/health-in-the-media/qa-series-cleanses/

Q&A Series: Gluten-Free Diet Unpacked

“Most of the people I see are just starting to pay attention to quality of diet or trying to improve their quality of diet and may feel like one the markers of improving their diet would be excluding gluten. When I see people who want to follow a gluten-free diet, what I typically ask them to do is see their physician to check if they can get a test to confirm non-celiac gluten sensitivity or celiac disease if that’s what they suspect.  If there’s no confirmation, we work for a few weeks to clean up the overall quality of diet and I ask them to pay attention to the appreciable benefits they experience from simply improving the quality of diet.”

Read the full blog post: https://potentiatherapy.com/health-in-the-media/qa-series-gluten-free-diet-unpacked/

Another popular series in 2013 was our Fat Talk Free Week series:

Fat Talk Free Week 2013: Interview with Natalie Lynn Borton

“For me, fashion has provided so much freedom for me in terms of embracing and loving the body that I have. Style has become my personal creative expression, and a way for me to be more authentically myself, rather than try to fit a mold. It’s counterintuitive, I suppose, but that’s just how it’s played out in my life. I don’t worship high end brands and expensive products, but rather let style be something that is playful, fun, authentic and enjoyable.”

Read the full blog post: https://potentiatherapy.com/health-in-the-media/fat-talk-free-week-interview-with-natalie-lynn-borton/

Fat Talk Free Week 2013: Interview with Rebecca Bass-Ching, LMFT

 “’Fitspiration’ is a wolf in sheep’s clothing and triggers fat talk big time. It can be like cocaine to the brain and can deplete your self-worth when you come down from the high. These images are most often photoshopped and they only fuel comparing, dissatisfaction, and feeling not enough. Yuck.”

Read the full blog post: https://potentiatherapy.com/health-in-the-media/fat-talk-free-week-2013-interview-with-rebecca-bass-ching-lmft/

No surprise, posts on the body – how we move it, talk to it and care for it, rounded out the most popular posts of the year:

Getting More Comfortable in Your Skin: Action Steps to Take Now

 “Respect your body, even if you do not like it. You have people in your life that you don’t like but you still treat with respect. Give your body the same respect even if you are not a fan of it at the moment. Everyone has a bad body image day (week, month…); it is normal.  Your body can serve you better when you treat it with respect instead of constantly trash talking it.”

Read full blog post: https://potentiatherapy.com/redefining-health/actions-steps-to-getting-more-comfortable-in-your-skin/

Do You Need a Prescription for Play?

 “Play has not always come easy for me. For so long, play felt to me like a luxury or a sign of slacking. Play often seemed uncool and not put together. Perfectionism beat the heck out of my desire for spontaneous or planned play. Making space to play is often still vulnerable because I have to walk away from my to-do lists and internal shoulds that can get loud when I am working too much.”

Read the full blog post: https://potentiatherapy.com/redefining-health/play-is-not-a-luxury/

I Have a Confession to Make to You

“I now know I am enough even on days I do not feel enough.  I can hold that space while I feel yucky and not attack my core worth. Some days it is a bit of a knock down, drag out fight – but shame resilience has helped me run the marathon of living life reflective of my values and my true worth.”

Read the full blog post: https://potentiatherapy.com/redefining-health/i-have-a-confession-to-make-to-you/

Holding the Numbers Lightly

 “While I believe our emotional, relational, and spiritual health are deeply enmeshed with our physical health, I want to address these numbers — particularly the number on your scale — and how you use them as you seek to make changes in your physical well-being. When it becomes clear to me that these numbers are toxic to my clients and are preventing any real change from happening, I often ask them to take a big risk and leap of faith. I ask them to get rid of their scale.”

Read the full blog post: https://potentiatherapy.com/redefining-health/holding-the-numbers-lightly/

Potentia’s 5 Year Celebration Giveaway also drew a lot of attention – which was especially fun for me, since Potentia and I have the same birthday!  Stay tuned for more Potentia giveaways in 2014 that are both fun and meaningful – including another birthday celebration in July!

Five Year Celebration and a Giveaway

“Words cannot do justice to the courage, the sacrifice, the character, the growth, and the miracles we get to witness at Potentia. Thank you to my friends, family, colleagues, mentors, contractors, and all those who have helped shaped Potentia from dream to thriving practice. You all simply amaze me. (You rock!) I am also grateful for this calling God has put on my heart which daily strengthens my faith.”

Read full blog post: https://potentiatherapy.com/redefining-health/five-year-celebration-and-a-giveaway/

What were your favorite Potentia blog posts of 2013? What would you like to see more of in 2014? What kinds of questions should be address? Who would you like to hear from?

Stat tuned for my new Skype Interview series with writers, leaders, artists and others who are daring to show up + be seen in their work, family, art, faith and community.

Thanks for following with us on our journey.

Cheering you on –

Rebecca

Please follow and like us:

Q&A Series: Gluten-Free Diet Unpacked

Unpacking Gluten-Free Diet
Unpacking Gluten-Free Diet

After getting the scoop on the Paleo Diet, I sat down with Megan Holt, DrPh(c), MPH and Registered Dietitian, to get more information about another popular diet craze–the gluten-free diet.  –Kayla

—-

Kayla: So, what exactly is gluten, and what is the gluten-free diet?

Megan: Gluten is a protein found in wheat and other grains, but it has been incorporated into a lot of different food products.  Rye, barley, bulgur, triticale, some oats (due to cross contamination), and wheat products, of course, contain gluten, as do many sauces and meat tenderizers or seasonings.  Gluten tends to slip its way into many products because of its elastic structure and ability to act as a thickener. A gluten-free diet is simply an exclusion of gluten, which means the diet rules out all of the pastas, breads, pastries, and cookies that are gluten-containing, but also many other sauces and seasonings.

Kayla: I know that I’ve heard a lot about gluten-free products and the gluten-free diet within the last year or two, but how long has this diet been around?

Megan: The idea of a gluten-free diet gained popularity about 5 years ago, but it really exploded about two years ago in conjunction with the Paleo diet.  A number of studies have supported benefits of a gluten-free diet for certain subsets of the population, and largely as a result of the popularity, we have an increased awareness (and an increase in the number of people being tested).  We are now more aware of the symptoms of gluten sensitivity, and, given the availability of gluten-free products on menus in stores, sticking to a gluten-free diet is far less stigmatizing and isolating than it was in the past.  These are real benefits for people who are genuinely gluten-sensitive.

Kayla: What are the benefits of gluten?

Megan: There are decades of research that supports the use of whole grains in our diet.  High intake of whole grains are protective in terms of lowering risk of major causes of death in the United States:  cardiovascular disease, type II diabetes, metabolic syndrome (in part due to the fact that low intake of whole grains is associated with higher abdominal fat and obesity).  Breads, grains, and pastas make up the bulk of the western diet (for better or worse), so one benefit of gluten intake in the US is that many of our grain products (which are gluten containing) are vitamin-fortified.  So, we tend to get a lot of vitamins and minerals, like folate, fiber, iron, and zinc, from gluten-containing products.  Of course, there are other, sometimes better sources for these vitamins, but gluten-containing products are a really common accessible source in the US.  Finally, whole grains themselves are very satiating, and they contribute to sustaining normal levels of blood sugar, even more so than a lot of the gluten-free counterparts.  One example would be whole wheat pasta versus (gluten-free) brown rice pasta.  Whole wheat pasta is a little more stabilizing and has more fiber and protein than brown rice pasta.  That’s just one example of a not-necessarily-healthier gluten alternative.

Kayla: Can you explain gluten sensitivity? What is the difference between that and celiac disease?

Megan: So, with the explosion of the gluten-free fad, we’ve become better at recognizing the symptoms of gluten sensitivity, which is milder than celiac disease and usually characterized by physical symptoms, with no damage to the small intestine.  Symptoms can include: diarrhea, bloating, abdominal pain, rashes, joint pain, and other inflammatory symptoms.  Celiac disease is characterized by an immune response to gluten, which can lead to the destruction of the villi in the small intestine, which can be severe and debilitating.  Many of these folks suffer from serious nutrient deficiencies just because they can’t absorb what they’re eating, so the removal of gluten from their diets is imperative.  But true celiac disease affects less than 1% of the population.

Kayla: How does one confirm gluten sensitivity or celiac disease?

Megan: Well, the gold standard to check for celiac disease is a biopsy of the small intestine to look for flattening of the villi.  Some doctors will perform an endoscopy to actually look for damage to the small intestine, but some look to blood tests that reveal the level of antibodies that have developed.  If these antibodies are outside a normal range (high), it may indicate a gluten intolerance or celiac disease.  But usually people will just try an elimination diet–eliminating gluten and then reintroducing it and looking for symptoms.

Kayla: But that only works if you’re only eliminating gluten, not adding in other things, or completely changing your diet…

Megan: Exactly.  Most of the people I see are just starting to pay attention to quality of diet or trying to improve their quality of diet and may feel like one the markers of improving their diet would be excluding gluten.  When I see people who want to follow a gluten-free diet, what I typically ask them to do is see their physician to check if they can get a test to confirm non-celiac gluten sensitivity or celiac disease if that’s what they suspect.  If there’s no confirmation, we work for a few weeks to clean up the overall quality of diet and I ask them to pay attention to the appreciable benefits they experience from simply improving the quality of diet.  Then, we can exclude the gluten-containing foods, substituting them for something comparable for a month or so before reintroducing gluten and noting any symptoms.  Changing the overall diet while excluding gluten is not ideal.

Kayla: Are there any benefits of a gluten-free diet for people without gluten sensitivity?

Megan: None that are evidence-based.  If we’re just excluding gluten or substituting whole grains for gluten-free grains, then no, there’s no benefit.  Moving away from genetically-modified foods and toward organic foods is beneficial, and this is a shift that is often made at the same time as one decides to go gluten-free.  But generally, gluten-free products tend to be more highly processed and are not fortified, compared to many gluten-containing grains, so you actually get less fiber and have a higher intake of processed foods when you’re just swapping out whole grains for gluten-free grains–unless you have legitimate gluten sensitivity.  That’s always the exception to the rule.  For most of the clients I see, those who don’t have gluten sensitivity, reintroducing gluten after elimination brings on no symptoms, other than perhaps a bit of an adjustment to a higher intake of fiber.

Kayla: So how can someone going gluten-free for a legitimate reason do so in a healthy way?

Megan: There are ways to be gluten-free more healthfully, that are more than just swapping out the gluten-containing grains for gluten-free ones.  For example, someone can get a lot of nutrients from beans, lentils, and other whole grains that are gluten-free like brown rice, amaranth, quinoa, and gluten free oats, or from fruits and vegetables.  Using these foods as staples is very healthy.  I’m a firm believer that you can have a balanced diet that excludes things you don’t want to eat or things that don’t make you feel well, but you have to be intentional about adding other food sources to make up for what you’re losing.  You have to take a balanced approach.

Kayla: How can I tell if someone going gluten-free is really struggling with disordered eating?

Megan: Unfortunately, I often see people using the gluten-free diet in the service of disordered eating, that is, as a reason for restricting their eating.  Then, if weight loss happens, it’s because of the restriction, not because their diet is gluten-free.  If you’re concerned about someone going gluten-free, you can always suggest that they see their physician for confirmatory testing.  Other red flags:  Is he/she restricting food /calories outside of those that are gluten containing? Has there been an undue or unnecessary weight loss? Is he/she unable to enjoy food or participate in activities involving food?

—-

We would love your thoughts on our conversation about the gluten-free diet. Post your thoughts and any additional questions for us in the comments section below. Also, let us know if there are any other diet or wellness trends you would like unpacked in future Q&A blog posts.

In good health –Megan and Kayla

Please follow and like us: