Hello and welcome back to another episode of the Food Medic podcast. I'm your host, Dr. Hazel.

At the time this podcast is going out, we are halfway through January. And so diaculture messages are at an all-time high. And I know it can be overwhelming. That said, if you're pursuing specific goals around health and fitness,

it can be hard to navigate that with clear, non-judgmental advice. So I called in Lucy

Minton to add some nuance to the conversation. Lucy Minton is an influencer, online coach,

and podcast host. Through her Instagram, she breaks down diet culture and dispels myths surrounding food

and fitness. Her app, Nobs app, is the first anti-diet fitness app designed to help her community

get strong at home or in the gym without counting calories or toxic messaging. I love this episode

because I don't think this type of conversation really happens on Instagram and messaging becomes very black and white. DiCamp versus non-Dicamp with little room to expand

and discuss. We also cover things like being a person online or an influencer, feeling

disillusioned by social media and embracing your best life as a single person. So grab your tea,

coffee or maybe it's time for wine wherever you are in the world, and enjoy. This podcast is sponsored by TREEDOM.

TREDEM is a platform that allows anyone to plant trees in different countries of the world.

The special part, though, when you plant a tree with

freedom, it is planted, photographed and geolocated with its very own online diary,

bearing stories and facts about the species, the people involved and the country where it is

planted. You're also connecting with a farmer on the other side of the world, providing them

with income, opportunity,

and food. Plant a tree with Tridem by visiting www.treatom.com. I would love to just start by asking

you to tell us more about you and your own words, who you are and what you do. Yeah, I guess I am a social

media influencer, content creator, whatever you want to call it, and basically use my page

to dispel diet culture. That's what I've been doing for about five years now. And then off

the back of that, I have my knobs, my

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