Ozempic, UPFs & The Problem With Diet Shortcuts with Rhiannon Lambert

Working Hard, Hardly Working

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Ceos, Unknown, Feminsim, Advice, Self-improvement, Business, Women In Business, Stories, Education, Marketing, Self Improvement, Health & Fitness, Ceo, Women Leaders, Money, Careers, Success

4.4 • 738 Ratings

🗓️ 30 June 2025

⏱️ 73 minutes

🔗️ Recording | iTunes | RSS

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Summary

Most of us grew up surrounded by a whirlwind of food rules. From diet culture telling us to cut carbs and count every calorie, to wellness trends convincing us that only green juices and almond flour are the path to health,it's no wonder we now feel totally disconnected from how to actually nourish our bodies.

So much of nutrition advice is either unscientific, over-simplified, or just plain wrong.

So today, I’m joined by someone who’s made it her mission to cut through the noise. Rhiannon Lambert is a registered nutritionist, bestselling author, founder of Rhitrition, she’s spent years translating nutritional science into practical advice people can actually use.

MY LINKS: https://gracebeverley.komi.io/

RHIANNON LAMBERT

Rhitrition: https://www.rhitrition.com/

Instagram: https://www.instagram.com/rhitrition/?hl=en

Her new book, The Unprocessed Plate: https://www.dk.com/uk/book/9780241752654-the-unprocessed-plate/

RETROGRADE, SHREDDY, TALA and THE PRODUCTIVITY METHOD are my own businesses, therefore any mention of them - whilst not being a sponsorship - is monetarily endorsed. As usual, sponsorships do not change my opinions nor my honesty, but I will always disclaim to make sure motives are clear 😊

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Transcript

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0:00.0	This episode is brought to you by London Business School. London Business School is built on the belief that progress in business is made by embracing different perspectives. Their courses are all about bringing together people who see the world and approach challenges in unique ways. They understand that by sharing and learning from one another, we can tackle problems with fresh eyes and thrive no matter what challenges you might
0:21.2	face in business. I always recommend hiring and working with people who are skilled in different
0:26.5	areas than you. And I can't tell you the number of times I felt like there's no solution to a
0:31.6	problem in one of my businesses and then a member of my team has looked at it with a different
0:35.7	perspective and solved it.
0:38.1	London Business School rightly believes that difference drives progress in business and they are
0:42.5	one of the most global business schools in the world with their alumni based in over 160 countries.
0:48.6	They've also got a growing scholarship portfolio which means they attract and welcome the best
0:52.7	and brightest candidates regardless of background or circumstances, something I am very behind and that we talk about
0:58.8	a lot on this podcast. Find out how difference drives progress. Search London Business School
1:03.8	or London.edu. What is up? I'm Grace Beverly and welcome back to Working Hard, the podcast
1:21.1	shape guide book on how to improve your own life and achieve what you actually dreamed of doing,
1:24.9	because life's too short for boring podcasts and bad advice.
1:31.6	Hello and welcome back to working hard. Today we are diving into one of the most confusing,
1:35.8	overwhelming and emotionally charged topics out there, nutrition. Most of us grew up surrounded by
1:40.7	a whirlwind of food rules from diet culture telling us to cut carbs and count every calorie
1:45.2	to wellness trends convincing us that only green juice and armoured flour are the path to health
1:50.5	so it is no wonder why we now feel totally disconnected from how to actually nourish our bodies
1:55.4	and so much of nutrition advice is either unscientific or oversimplified or just plain wrong
2:00.3	in fact one of my favourite
2:01.4	stats from this episode was that 2%, only 2% of nutrition data on TikTok is correct and accurate.
2:11.9	2%. And that is my personal fame news source. So today I'm joined by someone who has made it her mission to cut through the noise of all of that.
	...

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