45: A Personal Story of How Perceived Gluten Sensitivity Masked an Eating Disorder
Nutrition Matters Podcast
Paige Smathers
4.4 • 654 Ratings
🗓️ 2 September 2016
⏱️ 62 minutes
🧾️ Download transcript
Summary
If you're not listening to Food Psych Podcast already, you definitely should be! Christy Harrison, MPH, RD, CDN is a registered dietitian and journalist who specializes in HAES and intuitive eating. She does such amazing work in her professional life with her podcast, her social media, her private practice, her online course and more. But, I wanted to talk to her about her own personal journey with food and learn about her path to recovery from an eating disorder. You won't want to miss this one--Christy is amazing!
Links mentioned in this episode:
- Christy's website: http://www.christyharrison.com/
- Christy's podcast
- Christy on FB and IG
- Christy's online intuitive eating course
Transcript
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| 0:00.0 | You're listening to Nutrition Matters podcast with Paige Smathers, registered dietitian nutritionist. |
| 0:11.3 | Hi everyone, it's Paige, your favorite nutrition podcaster and dietitian. Nutrition Matters podcast |
| 0:17.4 | aims to explore what really matters in nutrition and health with a sensitive |
| 0:21.6 | and realistic approach. This podcast relies on the support of listeners like you and needs donations |
| 0:27.0 | to keep this project running. To help support the podcast, please consider making a donation |
| 0:32.1 | at Nutrition Matterspodcast.com. If you find this episode interesting, engaging, or helpful in your life, |
| 0:39.3 | please consider donating, sharing with friends and family, and leaving your review on iTunes. |
| 0:44.7 | You can also find me on Instagram and Facebook if you'd like to have a little more food for |
| 0:48.6 | thought. Thank you for listening. |
| 1:14.6 | As I was listening back to this episode as I was editing it, I realized that I kind of neglected to define some terms that I think are really important just in case you're not very familiar with some of the things that we're talking about. So this might be a little bit basic for some people. Others, maybe this is your first time really learning about some of these terms. But let's just talk about that before I get into the interview so that you can feel comfortable |
| 1:19.6 | with some of the language we're using. |
| 1:21.6 | So the first thing is we're going to be talking a lot about gluten. |
| 1:24.6 | So gluten, I think we all have heard about it and seen it everywhere, |
| 1:29.0 | but as far as the true definition, I think some people don't quite know what it really means. |
| 1:33.3 | So when we say gluten, what that means is that's actually just a protein that is found in wheat, |
| 1:39.5 | rye, and barley. So for someone with celiac disease, that is eating a gluten-free diet is the only known |
| 1:48.6 | cure for celiac disease. Many people have sort of jumped on the bandwagon of going gluten-free |
| 1:57.1 | without actually having a diagnosis of celiac disease. |
| 2:02.7 | So in this episode we talk about, we talk about, excuse me, so in this episode we talk about |
| 2:12.7 | non-celiac gluten sensitivity, and I think that that's an important distinction to make gluten |
| 2:18.7 | sensitivity versus actual celiac disease gluten sensitivity as we'll mention in |
| 2:25.4 | the in this episode and in our conversation is it's just sort of a poorly |
... |
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