Category: Health

If there’s one nutrient that seems to have taken over the health conversation lately, it’s protein. How much do we need? Are we getting enough? Should we be adding protein to everything?

I recently came across two excellent talks by Dr. Christopher Gardner of Stanford’s Prevention Research Center that I think are well worth watching. In “Why You Can Stop Stressing About Protein,” Dr. Gardner takes a thoughtful, evidence-based look at our growing protein obsession and explains why most of us don’t need to be worrying about it nearly as much as we’ve been led to believe. His webinar with the T. Colin Campbell Center for Nutrition Studies, “Protein’s Disproportionate Attention in Today’s Healthscape,” takes an even deeper dive into the myths and realities surrounding this much-hyped nutrient. Both are informative, engaging and full of great takeaways for anyone who has ever wondered, Am I getting enough protein?

I’ve also included Dr. Gardner’s helpful amino acid chart, which is a great reminder that plant foods have plenty to offer when it comes to protein and essential amino acids.

Protein is having a moment.

Walk into a grocery store and you’ll find protein added to just about everything, cereal, cookies, popcorn, drinks and even coffee. And social media is full of advice telling us we need to eat more of it, especially as we get older.

So when I came across a recent article in TIME, “Could Eating Less Protein Help You Age Better and Live Longer?”, it caught my attention.

I’ll admit, I found it a little difficult to follow. There is a lot of conflicting research around protein, aging, muscle health and longevity, and the article does a good job of presenting both sides.

But one point at the very end really stood out to me:

“Think about the quality of your diet before you worry about how much protein you’re eating.”

The new review looked at 350 studies of protein restriction in animals and humans. The animal research is interesting: in several species, eating less protein has been associated with longer lifespans and better markers of health.

Some small human studies have also found benefits from eating protein at levels around the recommended dietary allowance.

But, and this is important, we don’t yet have enough long-term research in humans to say that eating less protein will help us live longer. And protein is essential for maintaining muscle, supporting bones and many other functions in the body.

So I don’t think the takeaway should be “eat less protein.”

Instead, I think we should be asking where our protein is coming from.

Not all protein comes in the same package

A 2024 study from researchers at Tufts University found that people who consumed more plant-based protein were more likely to experience healthy aging and had a lower risk of several chronic diseases.

The picture was different for animal protein, with higher intake associated with a greater risk of chronic diseases.

This is important because we don’t eat isolated nutrients. We eat foods.

Lentils, beans, tofu, nuts and seeds don’t just provide protein. They also bring fibre, vitamins, minerals and a whole range of beneficial plant compounds.

A highly processed “high-protein” snack may provide protein too, but that doesn’t automatically make it a healthy choice.

Look at the whole plate

Instead of worrying about whether you’ve hit a particular protein number today, start with the bigger picture.

Are you eating plenty of vegetables and fruit? Beans and lentils? Whole grains? Nuts and seeds? A variety of minimally processed plant foods?

If the answer is yes, you’re probably doing a lot more for your long-term health than chasing the latest protein-enhanced product.

Protein is important. But more isn’t necessarily better, and the ideal amount isn’t going to be exactly the same for everyone.

So the next time you find yourself wondering, “Am I eating enough protein?”, perhaps ask yourself a different question first:

“How can I improve the quality of my diet?”

That might be the more important question after all.

One of my favourite things about July is how easy it is to eat well when local produce is at its peak. There’s something about seeing all those beautiful summer vegetables and berries at the farmers’ market that makes me want to bring home a little bit of everything!

So when I came across CBC’s What to cook in July: Vegan and vegetarian recipes for patio season, it immediately caught my attention. The collection is packed with ideas for making the most of summer’s bount, from zucchini, cucumbers, green beans, and fresh lettuces to sweet corn, new potatoes, berries and those first delicious field tomatoes.

The Tofu Lettuce Wraps with Creamy Coconut-Peanut Sauce immediately made me want to head into the kitchen. Lettuce wraps feel made for summer, fresh, crunchy and easy to customize with whatever vegetables you have on hand.

And that creamy coconut-peanut sauce? Yum! A great sauce can take a simple combination of tofu and vegetables and turn it into something incredibly satisfying.

I’d be tempted to load these up with cucumber, shredded carrots, green onions and plenty of fresh herbs. There are so many possibilities!

I also love that this CBC collection goes beyond the usual veggie burgers and shows just how creative plant-based summer cooking can be. Salads, wraps, noodle dishes, pizzas and grilled vegetables can all make delicious, satisfying meals.

A recent New York Times article, The Science of Fermented Foods, explores what researchers have learned about these ancient foods and their role in supporting our health. As someone who regularly recommends fermented foods to clients, especially those looking to support their gut health, I was pleased to see the growing body of research highlighted.

While fermented foods aren’t a magic bullet, the science continues to show they can be a nutritious addition to a healthy diet, particularly when paired with plenty of fibre-rich whole plant foods.

What Are Fermented Foods?

Fermented foods are created when beneficial microorganisms, such as bacteria and yeast, transform food through a natural fermentation process. This not only helps preserve food but also creates the tangy, complex flavours found in foods like:

• Sauerkraut
• Kimchi
• Yogurt
• Kefir
• Miso
• Tempeh
• Natto
• Sourdough bread
• Kombucha
• Apple cider vinegar

Humans have been fermenting foods for thousands of years. Long before refrigeration, fermentation was one of the safest ways to preserve seasonal harvests while enhancing flavour and, as we’re learning today, potentially improving nutrition.

What Does the Research Show?

The New York Times article highlights one of the most exciting studies in recent years. Researchers at Stanford University asked one group of participants to eat a diet rich in fermented foods while another group increased their fibre intake. After 10 weeks, those eating fermented foods showed greater diversity in their gut microbiome and significantly lower levels of several inflammatory markers.

A diverse gut microbiome is generally associated with better digestive health, stronger immune function, and a lower risk of chronic disease. Lower levels of chronic inflammation are also linked to improved long-term health.

The article also summarizes research linking fermented foods with:

• Reduced risk of type 2 diabetes
• Better blood sugar control
• Lower blood pressure
• Healthier body weight
• Fewer symptoms of irritable bowel syndrome (IBS)
• Lower rates of eczema in some populations

It’s important to remember that much of this research shows associations rather than proving cause and effect. Even so, the findings are encouraging and continue to build a compelling case for including fermented foods as part of an overall healthy eating pattern.

Why Fermentation Matters

Many fermented foods are already nutritious before fermentation begins. Yogurt and kefir provide protein and calcium, while fermented vegetables like sauerkraut and kimchi contribute vitamins, minerals, and fibre.

The fermentation process itself adds another layer of potential benefits.

Beneficial microbes partially break down foods, making them easier to digest for some people. Fermentation can also improve the absorption of minerals such as calcium, iron, magnesium, and zinc while producing certain B vitamins and vitamin K.

Researchers are also studying compounds produced during fermentation that may help regulate blood sugar, reduce inflammation, support immune function, and promote fullness. While much of this work is still emerging, it’s an exciting area of nutrition research.

Fermented Foods and Gut Health

One of the reasons I recommend fermented foods so often is their potential to support a healthy gut microbiome.

Although the beneficial bacteria found in fermented foods don’t necessarily become permanent residents in our digestive tract, they can interact with our existing gut microbes and help support a healthy microbial ecosystem.

That said, fermented foods work best alongside another gut-health superstar: dietary fibre.

The beneficial bacteria living in our gut need fibre to thrive. Eating plenty of vegetables, fruit, legumes, whole grains, nuts, and seeds provides the fuel those microbes need, while fermented foods may introduce additional beneficial bacteria and beneficial compounds created during fermentation.

Rather than thinking of fermented foods as a replacement for fibre, think of them as partners.

My Favourite Fermented Food

If you’ve followed me for a while, you’ve probably noticed that I’m a big fan of sauerkraut.

I enjoy one or two tablespoons most days, usually alongside a salad, grain bowl, or dinner. It’s a simple way to add flavour while incorporating fermented foods into everyday meals.

I also like rotating different fermented vegetables whenever possible. Different vegetables and different fermentation cultures can contribute different microbial profiles, so variety is always a good idea.

If you’d like to make your own, I’ve shared my homemade sauerkraut recipe here on the website. It’s surprisingly easy to make and much more economical than buying it at the grocery store.

A Few Things to Keep in Mind

Fermented foods aren’t suitable for everyone.

Some people are sensitive to histamines and may experience headaches, flushing, hives, or digestive symptoms after eating certain fermented foods. Others may need to watch their sodium intake, since foods like sauerkraut, kimchi, miso, and soy sauce can contain significant amounts of salt.

If you have a severely weakened immune system, it’s worth discussing fermented foods containing live cultures with your healthcare provider before adding them regularly.

The Bottom Line

The New York Times article concludes that we now have enough evidence to support including more fermented foods in our diets, and I agree.

While researchers are still uncovering exactly how fermented foods influence our health, the current evidence suggests they can support a healthy gut microbiome, contribute valuable nutrients, and may help reduce inflammation when enjoyed as part of a balanced diet.

You don’t need large amounts to reap the potential benefits. Start by adding a spoonful of sauerkraut to your lunch, stirring miso into soup, enjoying yogurt or kefir with breakfast, or trying tempeh in your next stir-fry.

As always, remember that gut health isn’t built by one food alone. A diet rich in whole plant foods, plenty of fibre, and a variety of fermented foods is a combination that gives your gut microbes plenty to celebrate.

Food waste has always been one of my pet peeves. There’s something especially troubling about seeing perfectly good food discarded while so many people struggle to put meals on the table. That’s why I was inspired by a recent CBC article about Vancouver chefs TJ Conwi and Sean McDonald, who are proving that food waste and food insecurity can be tackled together.

When Good Food Goes to Waste

Many of us think of food waste as wilted lettuce or forgotten leftovers. But as chef TJ Conwi discovered while working as an executive chef in Vancouver, a staggering amount of perfectly edible food is discarded long before it ever reaches our plates.

We’re talking about crates of tomatoes, eggplants, mushrooms, and other produce that are perfectly safe and nutritious but may be the wrong shape, size, or colour for commercial standards. In Canada, nearly half of all food is wasted, and much of it is entirely avoidable.

Those numbers are hard to ignore, especially when almost one in four Canadians experiences food insecurity.

Turning a Problem into a Solution

When the pandemic disrupted the hospitality industry in 2020, Conwi found himself with access to surplus food that had already been ordered. Rather than let it go to waste, he began preparing meals for laid-off kitchen staff and friends facing financial hardship.

Along with fellow chef Sean McDonald, he co-founded ReRoot Kitchen, a Vancouver-based organization that transforms surplus ingredients into nutritious, chef-prepared meals for charities and community organizations.

Since then, ReRoot Kitchen has produced more than 500,000 meals using food rescued from farms, food service companies, and food rescue organizations.

It’s a remarkable example of what can happen when creativity meets compassion.

Surplus Doesn’t Mean Inferior

One misconception Conwi often encounters is that surplus food is somehow undesirable or destined for the compost pile.

In reality, surplus ingredients can be incredibly abundant and high quality. One recent haul included 18 large cases of mushrooms and hundreds of kilograms of spot prawn heads. Rather than going to waste, these ingredients became chowders, bisques, laksa, and rich cream sauces.

As home cooks, we can take inspiration from this resourcefulness. Vegetable stems can become soup stock. Overripe bananas turn into muffins. Leftover rice becomes fried rice or pancakes. Slightly bruised fruit is perfect in smoothies or baked goods.

Sometimes reducing food waste simply means looking at ingredients with a little more imagination.

Food Waste and Food Insecurity Are Connected

Conwi’s mission is deeply personal. Growing up in the Philippines, he experienced food insecurity himself. Today, he gives back by preparing healthy meals and snacks for children at Vancouver’s Landing Youth Centre using donated ingredients.

Sadly, the need is growing. What was once estimated at one in four children going to school hungry has now risen to one in three.

Those statistics are heartbreaking when we consider how much edible food is thrown away every day.

Food waste and hunger are often treated as separate problems, but they’re really two sides of the same coin. Every effort to rescue food helps preserve the resources, labour, water, and energy that went into producing it in the first place.

What Can We Do at Home?

Not everyone can rescue hundreds of kilograms of produce, but we can all make a difference.

Here are a few simple ways to waste less food:

Shop with a plan

Make a grocery list and buy what you’ll realistically use.

Store food properly

Proper storage can extend the life of fruits, vegetables, and leftovers.

Embrace imperfect produce

Crooked carrots and oddly shaped tomatoes are just as nutritious and delicious.

Freeze extras

Bread, herbs, berries, cooked beans, soups, and leftovers freeze beautifully.

Get creative

Soups, smoothies, casseroles, stir-fries, and grain bowls are wonderful ways to use up odds and ends.

Compost what’s truly unusable

Composting is valuable, but keeping food in the human food system whenever possible is even better.

Every Bite Matters

Stories like ReRoot Kitchen’s remind us that food has value far beyond its appearance. A slightly misshapen tomato or a surplus box of mushrooms still represents the land, water, energy, and human effort that brought it into existence.

Reducing food waste doesn’t require perfection. It simply asks us to be more mindful and more creative with what we already have.

And perhaps that’s one of the most hopeful lessons of all: sometimes the solution to two big problems—food waste and food insecurity—can begin with seeing abundance where others see scraps.

This post was inspired by a recent CBC article by Bridget Stringer-Holden about Vancouver chefs TJ Conwi and Sean McDonald and their work with ReRoot Kitchen.

A recent BBC article, “Seven Ways to Trick Yourself Into Eating Better,” highlights fascinating research showing that our food choices are influenced by much more than hunger alone. From the colour of packaging to the music playing during a meal, our senses are constantly shaping what we eat and how much we enjoy it. The encouraging news is that we can use these same cues to help support healthier eating habits.

Here are seven simple ways to put the science to work in your own kitchen and daily routine.

1. Beware of Bright Packaging

Bright colours and shiny wrappers are designed to grab our attention and can trigger cravings, even when we’re not hungry.

• Store cookies, chips, and sweets in opaque containers.
• Keep fresh fruit and healthy snacks visible and easy to reach.
• Place nutritious foods at eye level in your fridge and pantry.

2. Look Up, Down, and Avoid Checkout Temptation

We naturally reach for foods that are easiest to see and access. Grocery stores know this and often place impulse foods in prominent locations.

• Take time to scan the top and bottom shelves when shopping.
• Stick to a grocery list.
• Avoid lingering near checkout displays.

3. Eat With Heavier Bowls and Cutlery

Research suggests that heavier dishes and utensils can make meals feel more satisfying and enjoyable.

• Use sturdy bowls and plates.
• Eat with utensils that feel substantial in your hand.
• Sit down and create a pleasant mealtime experience.

4. Make Your Plate Beautiful

We truly do eat with our eyes first. Colourful, thoughtfully arranged meals can make healthy foods more appealing.

• Add a variety of colourful vegetables to your meals.
• Use fresh herbs and leafy greens for added colour and flavour.
• Take a moment to arrange your plate before sitting down.

5. Play Slower Music and Minimize Distractions

The environment around us influences how quickly we eat. Slower music and fewer distractions can encourage more mindful eating.

• Turn off the television during meals.
• Put away your phone.
• Play calming music or enjoy the sounds of nature.

6. Add Volume to Your Plate With Healthy Foods

Studies show that people tend to eat a similar amount of food by volume, regardless of calorie content. Increasing the amount of vegetables and fruits in meals can help create satisfying portions while boosting fibre and nutrients.

• Add extra vegetables to soups, stews, and casseroles.
• Mix spinach into pasta sauces or smoothies.
• Fill half your plate with vegetables.

7. Watch Out for the “Dessert Stomach” Effect

Ever felt too full for dinner but somehow found room for dessert? Simply seeing or smelling tempting foods can stimulate appetite, even when we’re physically satisfied.

• Pause before reaching for a treat and ask yourself whether you’re hungry or simply responding to a cue.
• Enjoy desserts intentionally rather than automatically.
• Keep highly tempting foods out of constant sight.

Healthy eating isn’t just about discipline, it’s also about designing an environment that works with us instead of against us. Small changes in how we shop, store food, and create our meals can make nourishing choices easier and more enjoyable.

Beans are making a comeback, and it’s about time.

A recent NPR article highlighted the growing popularity of beans as more people look for affordable, nourishing, and satisfying foods. Social media is full of creative bean recipes, heirloom bean clubs have waiting lists, and nutrition experts continue to praise legumes for their impressive health benefits.

While beans may suddenly feel trendy again, they’ve been nourishing people for thousands of years. Across cultures, beans, lentils, chickpeas, and peas have long been valued for being inexpensive, versatile, filling, and deeply nutritious.

Today, as food prices rise and chronic health concerns continue to grow, beans may be one of the simplest foods we can add to our meals to support better health.

Beans are best known for their fibre content, but their benefits go far beyond digestion. They also provide plant-based protein, iron, magnesium, potassium, antioxidants, and slow-digesting carbohydrates that help support steady energy and satiety.

Research continues to show that regularly eating beans may support heart health, healthy cholesterol levels, blood sugar balance, digestive health, and a more diverse gut microbiome.

One of the biggest nutritional gaps in North America is fibre intake, and beans are one of the richest natural sources available. Fibre helps keep us regular, feeds beneficial gut bacteria, supports healthy cholesterol levels, and helps us feel full longer after meals.

Researchers have also found that the fibre in beans helps nourish beneficial microbes in the gut while suppressing less helpful strains associated with disease. In other words, beans don’t just feed us, they also help feed the healthy bacteria in our digestive system.

Beans are also gaining more recognition as a quality protein source. Half a cup of cooked beans provides roughly 7–8 grams of protein along with fibre and nutrients that many processed protein foods lack.

Unlike many convenience foods marketed for protein, beans come in a whole-food package that supports long-lasting energy and fullness. Adding beans to meals can help create balanced dishes without relying entirely on animal proteins.

Historically, bean consumption tends to rise during difficult economic times, and we’re seeing that happen again now.

Beans are one of the most affordable nutrient-dense foods available. A can of beans can provide several servings for less than the cost of many processed snacks, while dry beans are even more economical.

Healthy eating is often portrayed as expensive, but beans are a reminder that some of the most nourishing foods are also among the simplest.

If beans aren’t already a regular part of your diet, start slowly. Because they are high in fibre, increasing intake too quickly can sometimes lead to bloating or gas while your digestive system adjusts.

Rinsing canned beans well, drinking plenty of water, and gradually increasing portions can help. Lentils and split peas are often easier to digest for beginners.

Beans are also incredibly versatile. They work beautifully in soups, salads, grain bowls, tacos, curries, veggie burgers, dips, and stews.

Beans may not be flashy, but they are one of the most powerful foods we can include in a healthy diet. They support gut health, heart health, blood sugar balance, and satiety, all while being affordable, accessible, and sustainable.

Sometimes the foods that have nourished generations still turn out to be exactly what we need today.

A recent BBC article explored an idea that challenges much of traditional diet culture: what if enjoying your food actually supports a healthier weight?

For years, many of us have been taught that healthy eating means restriction, choosing the low-calorie option, avoiding treats, and relying on willpower. But emerging research suggests that our mindset around food may play a much bigger role in hunger, satisfaction, and eating habits than we realize.

The article highlighted studies showing that our expectations about food can influence how full we feel and even how our bodies respond hormonally. In one well-known study, participants drank the exact same milkshake, but some were told it was an indulgent, high-calorie treat while others believed it was a low-calorie “healthy” shake.

Those who thought they were drinking the indulgent shake experienced a greater drop in ghrelin, the hormone linked to hunger, and felt more satisfied afterward. The takeaway? Our brains and bodies are deeply connected, and how we think about food matters.

Why Restriction Can Backfire

When eating becomes overly focused on deprivation, it can leave us feeling unsatisfied and more likely to overeat later. Many people know this cycle well: trying to be “good” all day only to end up craving snacks at night because meals never felt truly satisfying.

This doesn’t mean nutrition isn’t important. It absolutely is. But satisfaction matters too. Feeling nourished includes more than nutrients and calories. It also includes enjoyment, pleasure, comfort, and fullness.

The Ultra-Processed Food Challenge

Modern food environments make this even harder. Ultra-processed foods are designed to be highly stimulating, which can dull our appreciation for simpler, whole foods over time.

As psychologist Ashley Gearhardt explains, these foods can “drown out” the more subtle pleasures of fruits, vegetables, legumes, and minimally processed meals.

One of the most powerful shifts we can make is relearning how enjoyable nourishing foods can be.

That might mean:

• Adding more flavour and variety to meals
• Eating more mindfully
• Letting go of guilt around occasional treats
• Focusing less on labels like “light” or “low calorie”
• Choosing foods that are both nourishing and satisfying

A More Sustainable Approach

Healthy eating doesn’t have to feel like punishment. In fact, a more sustainable approach may be one that leaves room for both nourishment and pleasure.

When we stop viewing eating as a battle of willpower and begin rebuilding trust with our bodies, healthy choices often become easier and more natural over time.

Perhaps the goal isn’t simply eating less, but eating in a way that leaves us feeling truly satisfied.

Amsterdam has long had a reputation for being open-minded, almost anything goes. But as of May 1, there’s a new line being drawn, not around personal freedom, but around public messaging.

The city has become the first capital in the world to ban advertisements for fossil fuels and meat in public spaces.

Not consumption itself. Not personal choice. Just the ads. And that distinction matters.

Because whether we realize it or not, advertising shapes our “normal.” It quietly reinforces what we reach for, what we crave, what we aspire to. When certain products are constantly in our line of sight, on buses, billboards, transit shelters, they stop feeling like choices and start feeling like defaults.

Amsterdam is essentially asking: What if we changed the backdrop?

As someone who focuses on nutrition for health, I usually talk about plant-based eating in terms of digestion, energy, and long-term wellness. But for many people, the motivation starts somewhere else, environmental concerns, animal welfare, or a mix of all three.

This move by Amsterdam speaks more to those broader motivations. It’s less about telling people what to eat and more about questioning what we collectively promote.

Because there’s an interesting tension here.

On one hand, we value personal freedom. On the other, we’re constantly being influenced, often without noticing, by industries with a strong stake in keeping certain habits alive.

So what happens when a city decides to step in and reduce that influence? Does it create space for more conscious choices… or does it feel like a step too far?

I don’t think there’s a simple yes-or-no answer. But I do think it opens up an important conversation, one that connects our individual choices to the environments that shape them.

And maybe that’s the real takeaway here.

Not just what we choose to eat or consume, but how those choices are being nudged every single day.

So I’ll leave you with this:

If the world around you made plant-based choices feel like the default instead of the exception, how (if at all) do you think your own habits might shift?

(Inspired by this New York Times article.)

Every once in a while, I come across an article that feels completely aligned with the work I do and this one from NPR is exactly that. The term “poophoria” immediately caught my attention (of course!), but beyond the catchy name, it highlights something I talk about with clients all the time: digestion should feel easy, comfortable, and uneventful.

And not surprisingly, one of the biggest themes? Fibre. Always fibre.

As a gut health practitioner, I love seeing this kind of conversation becoming more mainstream. Because the truth is, so many people are dealing with bloating, constipation, or unpredictable digestion and just accepting it as normal. It doesn’t have to be that way.

The article features gastroenterologist Dr. Trisha Pasricha, who defines “poophoria” as having bowel movements that are quick, effortless, and pain-free. Simple, right? But for so many people, that’s not the norm. In fact, about 40% of people experience digestive issues that disrupt their daily lives. That’s huge and also a reminder that we need to be talking about this more.

What I really appreciate about Dr. Pasricha’s approach is that it’s not about perfection. There’s no “ideal” number of times you should go each day, and there’s a wide range of normal. Instead, the focus is on how you feel and whether your digestion is working with you, not against you.

So, what actually helps you get to poophoria?

Let’s start with the star of the show: fibre.

Fibre is one of the most powerful (and underrated) tools for gut health. It helps regulate digestion in both directions, firming things up when things are too loose, and softening when things are too slow. But beyond that, fibre feeds your gut bacteria, which then produce compounds that reduce inflammation and support long-term health.

This is something I emphasize constantly in my practice. Most people simply aren’t getting enough fibre, and increasing it, gradually and intentionally, can be a game changer.

The article also touches on something I love: using spices not just for flavour, but for function. Ingredients like garlic, mustard, and even a bit of heat from peppers can gently stimulate digestion when used in the right amounts. It’s a great reminder that food is doing so much more than just filling us up.

On the flip side, there are a few habits worth rethinking.

Highly processed foods and artificial sweeteners can disrupt the gut microbiome and contribute to symptoms like bloating, diarrhea, and IBS. This lines up with what we see in practice all the time, when people shift toward more whole, minimally processed foods, their digestion often improves significantly.

Then there are the lifestyle habits and some of these might surprise you.

Spending too long on the toilet (especially with your phone) can actually increase your risk of hemorrhoids. It makes sense when you think about it: distraction keeps you sitting longer than necessary, and stress from scrolling doesn’t exactly help your body relax.

Movement, on the other hand, can help stimulate digestion. Even a short walk can encourage your body to do what it’s designed to do.

And finally, posture matters. Elevating your feet and leaning forward (think: a mini squat position) can make a big difference in how easily your body eliminates waste. It’s a small shift with a surprisingly big impact.

The takeaway?

Healthy digestion shouldn’t be complicated and it definitely shouldn’t be uncomfortable. “Poophoria” might be a playful term, but the concept behind it is important. When your gut is functioning well, it supports everything from your energy levels to your long-term health.

If you’re dealing with bloating, irregularity, or discomfort, don’t ignore it. Your body is giving you useful information.

And if there’s one place to start, let it be this: add more fibre, tune into your body, and support your gut with simple, consistent habits.

Because yes, feeling good after you go to the bathroom is a real thing. And it’s absolutely something worth aiming for.