Leanna Tu's guest appearances

Leanna Tu

GREEN Organic Garden Podcast

The No Diet Podcast | Shop Beneath The Label!

Mark Ritz

Jackie Marie Beyer

Jennifer Smith

Jennifer Pratt

Ryan Agrey

Jeff Chilton

Lee Camp

Chris West

Anthony Gustin

Sarah Clark

Angela Mavridis

Jeff Lowenfels

Tara Austen Weaver

David Thompson

Leah Penniman

OwlTail

I asked the RitzFit Qualitative Forensics Team to provide their top 10 list of health-harming ingredients used in food and nutrition products marketed as healthy. I have put together a Qualitative Forensics Report out of their answers and have asked them to return to the show to explain... Enjoy Leanna's list! RitzFit Qualitative Forensics Report Imagine having a platform with food and nutrition products regularly scanned for sneaky ingredients by a team of experts like Matt Blackburn. It Exists... Try it Free!

I asked the RitzFit Qualitative Forensics Team to provide their top 10 list of health-harming ingredients used in food and nutrition products marketed as healthy. I have put together a Qualitative Forensics Report out of their answers and have asked them to return to the show to explain... Enjoy Leanna's list! <a href="https://ritzfit.com/qf-report/" rel="noopener nofollow" target="_blank">RitzFit Qualitative Forensics Report</a> Imagine having a platform with food and nutrition products regularly scanned for sneaky ingredients by a team of experts like Matt Blackburn. <a href="https://ritzfit.com/offer/" rel="nofollow" target="_blank">It Exists... Try it Free!</a>

079: Leanna Tu's Top 10 Health Harming Ingredients Used in Food and Nutrition Products Marketed as Healthy

 201: Leanna Tu  | Instagram Nutritionologie | RitzFit  Expert | Registered Dietician and Nutritionist  She is one of the experts that looks at the products that Ritzfit finds to offer to their clients.    Tell us a little about yourself. I’m a registered dietician. I live in northern California. My primary job is working at a hospital taking care of very acutely ill patients all day. I love it and the medical aspect of it but I also wanted to expand and work a little bit on the prevention side in terms of  how can the food that we eat in prevent ourselves of getting sick or lower the risk of some chronic diseases That’s where I started my Instagram page nutritionologie    healthy recipes   that are pretty simple to make   specific ingredients and facts for my followers    That’s how I connected with Mark from Ritzfit! And Jackie as well. I think one of the things listeners, we’ve been talking about the science of food, it’s nice to have another resource if you are a market farmer and someone comes up to you and says there’s no difference or reason to pay the price of organic food.   I met a farmer at the market the other day I asked to do an interview with me, and he said oh there’s no difference between an organic farm and conventionally raised food. And it was extra funny because I had these peas for people to try on my table and a friend tasted one and she was like oh, I already bought some she was like oh these are so much tastier! So it’s nice to have another resource for clients, friends, family…  I have a lot of food allergies. When I was a little kid I was always aware of what could potentionally hurt you or kill you so I was always reading nutrition facts and ingredients and labels. When I was in middle school I was really small and not growing and thriving like a normal child should.  So my mom took me to more a functional holistic doctor and they did some dietary modifications that resulted in improvements in health.  I wasn’t having to skip a week of school for example.  That’s when I realized food can not only harm you but it can actually heal you and be beneficial for your health as well.  So I’ve had this saga of interest in food and a very intimate knowledge of the power of food. I’ve always loved science. I did my undergrad at UCLA. Initially I was thinking about becoming a doctor and finding the cure for childhood allergies! But after various research experiences I realized I didn’t love working in the lab as much as I loved working with people.  Nutrition and Dietetics The whole field of nutrition and dietetics appealed to me because it combined those interests of science and nutrition  as well as the aspect of working with people  Masters at Cal State LA UCLA  Now I’m back in northern CA. Through all of that. There are many facets field of nutrition. My main day job is very clinical, working with drs and pharmacists I worked a lot in the public health realm where people are pushing for expansion of farmers markets in East LA. Promotion of local homegrown food in places where people don’t even have access to normal grocery stores!  Fast Food chains corner markets  I love that facet as well because it brings together  farmers produce in the market people who maybe haven’t experienced fresh food before  CA there are so many different farms plethora of fresh food available as you drive to southern ca and back It was always interesting to have the accessibility between the food and people that need it. I still love going to the farmer’s markets here locally! Another ironic thing is here’s these food deserts and then the majority of food in our country is grown in California. Most of my listeners are in California. talking to the people there… I love my local farmer’s markets! Everything’s so fresh it’s my favorite. It’s my favorite thing to do on Saturday morning! I head straight to the   produce don’t go to the prepared food stands love getting my vegetables there organic Chinese vegetables ridiculously fresh other things cabbages  onions tomatoes my favorites sugar snap peas  I love those! I usually take a lap or two around first and scout out who’s there  Sometimes I have a list of things I specifically need  green onions fresh carrots kale  Other times I just go but I love  trying new things I’ve never gotten before  It’s an experience that allows me to be creative and think of new things I can do in the kitchen if I never used them before. Let’s say your talking to one of your patients who never goes to the farmer’s market and doesn’t know anything about nutrition. What would be the first step, try some new vegetables? Usually if I’m just talking about healthy eating and  a sustainable diet that’s very general. I’m usually pushing vegetables asking my patients to have half of their plate as vegetables!   non-starchy 1/4 protein 1/4 starches majority of people it works pretty well   People tend to ask what do I do with the vegetables? Maybe they’re familiar with only  canned salad  I tell them there’s so much you can do with that half of your plate  do salads roast your vegetables hummus vegetable soup  I usually walk them through different options that they may have heard about Well what about tomatoes? Oh I love tomatoes What about carrots? Oh, I don’t love carrots ok that’s fine!  broccoli brussel sprouts onions  ideas of things they might be inclined to do after we do that we can talk about different options for how to prepare those but I also suggest if they have access and have time of trying a new vegetable out there are delicious  purple cauliflower kholrabi radishes to your salad  People get stuck in ruts and you’re only eating steamed broccoli every day you’re not going to be excited about that half of your plate so I say think about adding 1 new vegetable suggest going to the Farmer’s Market because that’s where you get the most beautiful produce and hope they get as excited about these types of foods as I do! At the farmer’s market the best selection of food that’s in season.  For me the tough one is fruit. I could eat vegetables all day long but fruit. I joined this nutrition group instead of pushing a bunch of fruit she was like just eat 2 apples, one banana a week to start. I like those tips add one new vegetable a week into your diet.  It’s really about approaching and meeting the person where they’re at. If they’re dealing with a whole bunch of medical problems difficult I have to change my whole diet   incorporate different vegetable or food change the types of protein that your eating cooking methods  step by step to make sustainable Some people can do that complete overall but that’s a small percentage. Most need to go slow and steady to make last. I wrote this blog post for my teaching/children’s book website called 8 things I wish every kindergarten parent knew but what would be one thing you wish every patient knew. You were talking about prevention more then reactice and that might be more vegetables.  I do push eating more vegetables a lot and if they do its the same vegetable over and over. There’s great value in having a variety of different foods  nutritional profiles You can’t benefit form that if you are only eating one fruit or vegetable benefit to a greater extent increase the variety and volume of fresh produce you’re getting in your diet.  Not focussing on fear of foods. I’m not allowed to eat that it’s terrible! 80% eat well have a clean diet 20% food is so much more then it’s nutritional profile if someone bakes me something that’s delicious and they put a lot of hard work into it but it’s not as maybe as it could be. I’m still gonna have it, because I give myself the leeway If people are trying to have a healthier lifestyle and they are trying to lose weight an inflammatory diet difficult to be so so strict distorted perception of foods eat more of these things 80% of the time take care of your diet. I like that a lot. Do you want to talk about the importance of local food sources? I think it’s super important for people I’m lucky that I live in a state where there is so much produce and I want to support the local ag as opposed to the grocery store. There is something about food that is grown close to you, not just carbon foot print but also on a nutritional basis.  There was a study of 2008 or 2009?  (idk if this is the study she’s talking about) There was a study about vitamin C that was conventional organic in season out of season organic had slightly higher nutritional profile seasonal broccoli had so much more almost 2xs as much as broccoli out of season could have been frozen or grown not in peak season 1/2 the amount of vitamin C compared to the broccoli fresh and close to in season That is a pretty big difference so if you have access that is grown in season and support your local agriculture and have it taste really good! So much fresher! a bite of an organic apple in the fall they are like this is so amazing I never had one so sweet! This is when you’re supposed to eat it and they didn’t know that made a difference! I think that’s important because I get in my bubble, I just automatically assume if you’re at the market it’s organic and if your growing a garden you’re not putting chemicals on it.  That’s where I believe a lot of the vendors at the market or dietician at the grocery store can make a difference in terms of educating people  I love when the people at the grocery stand are knowledgable about their products Almonds  pasteurized or non-pastuerized  Which makes a big difference Maybe have gotten a transplant and are very concerned about immuno surperessent people to be able to educate others about how great their crops are. If you have done research about how great their crops are research in broccoli draw people in and create a conversation Wow! not only does this taste good but it’s good for you! Lots of great resources where you can learn this info  I try to publish nutrition tidbits on my instagram goverenment  American Institute for Cancer Research (AICR) that’s a great resource and a very reputable resource to go to!   Look at wow! Maybe cherries can have this phyto-chemical that can reduce this risk of cancer or I love what they do. AICR.org You can look up various...

<h4> 201: Leanna Tu  | Instagram <a href="https://www.instagram.com/nutritionologie/" rel="nofollow" target="_blank">Nutritionologie </a>| <a href="https://ritzfit.com/" rel="nofollow" target="_blank">RitzFit</a>  Expert | Registered Dietician and Nutritionist</h4> She is one of the experts that looks at the products that <a href="https://ritzfit.com/" rel="nofollow" target="_blank">Ritzfit</a> finds to offer to their clients. Tell us a little about yourself. I’m a registered dietician. I live in northern California. My primary job is working at a hospital taking care of very acutely ill patients all day. I love it and the medical aspect of it but I also wanted to expand and work a little bit on the prevention side in terms of  <h4>how can the food that we eat in prevent ourselves of getting sick or lower the risk of some chronic diseases</h4> That’s where I started my Instagram page <h1><a href="https://www.instagram.com/nutritionologie/" rel="nofollow" target="_blank">nutritionologie</a></h1> <a href="https://www.instagram.com/nutritionologie/" rel="noopener nofollow" target="_blank"></a> <ul> <li> <h3>healthy recipes</h3> </li> <li> <h3>that are pretty simple to make</h3> </li> <li> <h3>specific ingredients and facts for my followers</h3> </li> </ul> <a href="https://ritzfit.com/" rel="noopener nofollow" target="_blank"></a> That’s how I connected with Mark from <a href="https://ritzfit.com/" rel="nofollow" target="_blank">Ritzfit</a>! And Jackie as well. I think one of the things listeners, we’ve been talking about the science of food, it’s nice to have another resource if you are a market farmer and someone comes up to you and says there’s no difference or reason to pay the price of organic food. I met a farmer at the market the other day I asked to do an interview with me, and he said oh there’s no difference between an organic farm and conventionally raised food. And it was extra funny because I had these peas for people to try on my table and a friend tasted one and she was like oh, I already bought some she was like oh these are so much tastier! So it’s nice to have another resource for clients, friends, family…  I have a lot of food allergies. When I was a little kid I was always aware of what could potentionally hurt you or kill you so I was always reading nutrition facts and ingredients and labels. When I was in middle school I was really small and not growing and thriving like a normal child should. <h3> So my mom took me to more a functional holistic doctor and they did some dietary modifications that resulted in improvements in health. </h3> I wasn’t having to skip a week of school for example.  That’s when I realized food can not only harm you but it can actually heal you and be beneficial for your health as well.  So I’ve had this saga of interest in food and a very intimate knowledge of the power of food. I’ve always loved science. I did my undergrad at UCLA. Initially I was thinking about becoming a doctor and finding the cure for childhood allergies! But after various research experiences I realized I didn’t love working in the lab as much as I loved working with people. <h3>Nutrition and Dietetics</h3> The whole field of nutrition and dietetics appealed to me because it combined those interests of science and nutrition  as well as the aspect of working with people <ul> <li>Masters at Cal State LA</li> <li>UCLA</li> </ul> Now I’m back in northern CA. Through all of that. There are many facets field of nutrition. My main day job is very clinical, working with drs and pharmacists I worked a lot in the public health realm where people are pushing for expansion of farmers markets in East LA. Promotion of local homegrown food in places where people don’t even have access to normal grocery stores! <ul> <li>Fast Food chains</li> <li>corner markets</li> </ul> I love that facet as well because it brings together <ul> <li>farmers</li> <li>produce in the market</li> <li>people who maybe haven’t experienced fresh food before</li> </ul> CA there are so many different farms plethora of fresh food available as you drive to southern ca and back It was always interesting to have the accessibility between the food and people that need it. I still love going to the farmer’s markets here locally! Another ironic thing is here’s these food deserts and then the majority of food in our country is grown in California. Most of my listeners are in California. talking to the people there… I love my local farmer’s markets! Everything’s so fresh it’s my favorite. It’s my favorite thing to do on Saturday morning! I head straight to the  <ul> <li>produce</li> <li>don’t go to the prepared food stands</li> <li>love getting my vegetables there</li> <li>organic Chinese vegetables</li> <li>ridiculously fresh</li> <li>other things</li> <li>cabbages </li> <li>onions</li> <li>tomatoes</li> <li>my favorites</li> <li>sugar snap peas</li> </ul> I love those! I usually take a lap or two around first and scout out who’s there <a href="https://www.instagram.com/p/BW2kuO7jw0s/?taken-by=nutritionologie" rel="noopener nofollow" target="_blank"></a> Sometimes I have a list of things I specifically need <ul> <li>green onions</li> <li>fresh carrots</li> <li>kale</li> </ul> Other times I just go but I love <ul> <li>trying new things I’ve never gotten before</li> </ul> It’s an experience that allows me to be creative and think of new things I can do in the kitchen if I never used them before. Let’s say your talking to one of your patients who never goes to the farmer’s market and doesn’t know anything about nutrition. What would be the first step, try some new vegetables? Usually if I’m just talking about healthy eating and  a sustainable diet that’s very general. I’m usually pushing vegetables asking my patients to have half of their plate as vegetables!  <ul> <li>non-starchy</li> <li>1/4 protein 1/4 starches</li> <li>majority of people it works pretty well</li> </ul> <a href="https://www.instagram.com/p/BV0s4KsjLp2/?taken-by=nutritionologie" rel="noopener nofollow" target="_blank"></a> People tend to ask <h3>what do I do with the vegetables?</h3> Maybe they’re familiar with only <ul> <li>canned</li> <li>salad</li> </ul> I tell them there’s so much you can do with that half of your plate <ul> <li>do salads</li> <li>roast your vegetables</li> <li>hummus</li> <li>vegetable soup</li> </ul> I usually walk them through different options that they may have heard about Well what about tomatoes? Oh I love tomatoes What about carrots? Oh, I don’t love carrots ok that’s fine! <ul> <li>broccoli</li> <li>brussel sprouts</li> <li>onions</li> </ul> ideas of things they might be inclined to do after we do that we can talk about different options for how to prepare those but I also suggest if they have access and have time of trying a new vegetable out there are delicious <ul> <li>purple cauliflower</li> <li>kholrabi</li> <li>radishes to your salad</li> </ul> People get stuck in ruts and you’re only eating steamed broccoli every day you’re not going to be excited about that half of your plate so I say think about adding 1 new vegetable suggest going to the Farmer’s Market because that’s where you get the most beautiful produce and hope they get as excited about these types of foods as I do! At the farmer’s market the best selection of food that’s in season.  For me the tough one is fruit. I could eat vegetables all day long but fruit. I joined this nutrition group instead of pushing a bunch of fruit she was like just eat 2 apples, one banana a week to start. I like those tips add one new vegetable a week into your diet.  It’s really about approaching and meeting the person where they’re at. If they’re dealing with a whole bunch of medical problems difficult I have to change my whole diet <ul> <li>incorporate different vegetable or food</li> <li>change the types of protein that your eating</li> <li>cooking methods</li> </ul> step by step to make sustainable Some people can do that complete overall but that’s a small percentage. Most need to go slow and steady to make last. I wrote this blog post for my teaching/children’s book website called 8 things I wish every kindergarten parent knew but what would be one thing you wish every patient knew. You were talking about prevention more then reactice and that might be more vegetables.  I do push eating more vegetables a lot and if they do its the same vegetable over and over. There’s great value in having a variety of different foods nutritional profiles You can’t benefit form that if you are only eating one fruit or vegetable benefit to a greater extent increase the variety and volume of fresh produce you’re getting in your diet.  Not focussing on fear of foods. I’m not allowed to eat that it’s terrible! 80% eat well have a clean diet 20% food is so much more then it’s nutritional profile if someone bakes me something that’s delicious and they put a lot of hard work into it but it’s not as maybe as it could be. I’m still gonna have it, because I give myself the leeway If people are trying to have a healthier lifestyle and they are trying to lose weight an inflammatory diet difficult to be so so strict distorted perception of foods eat more of these things 80% of the time take care of your diet. I like that a lot. Do you want to talk about the importance of local food sources? I think it’s super important for people I’m lucky that I live in a state where there is so much produce and I want to support the local ag as opposed to the grocery store. There is something about food that is grown close to you, not just carbon foot print but also on a nutritional basis.  There was a study of 2008 or 2009?  (idk if this is the <a href="https://www.ncbi.nlm.nih.gov/pubmed/17852499" rel="noopener nofollow" target="_blank">study</a> she’s talking about) There was a study about vitamin C that was conventional organic in season out of season organic had slightly higher nutritional profile seasonal broccoli had so much more almost 2xs as much as broccoli out of season could have been frozen or grown not in peak season 1/2 the amount of vitamin C compared to the broccoli fresh and close to in season <h4>That is a pretty big difference so if you have access that is grown in season and support your local agriculture and have it taste really good!</h4> So much fresher! a bite of an organic apple in the fall they are like this is so amazing I never had one so sweet! This is when you’re supposed to eat it and they didn’t know that made a difference! I think that’s important because I get in my bubble, I just automatically assume if you’re at the market it’s organic and if your growing a garden you’re not putting chemicals on it.  That’s where I believe a lot of the vendors at the market or dietician at the grocery store can make a difference in terms of educating people I love when the people at the grocery stand are knowledgable about their products <h3>Almonds </h3> pasteurized or non-pastuerized  Which makes a big difference Maybe have gotten a transplant and are very concerned about immuno surperessent people to be able to educate others about how great their crops are. If you have done research about how great their crops are research in broccoli draw people in and create a conversation Wow! not only does this taste good but it’s good for you! Lots of great resources where you can learn this info <a href="https://www.instagram.com/nutritionologie/" rel="noopener nofollow" target="_blank"></a> <h3>I try to publish nutrition tidbits on my instagram</h3> goverenment <a href="http://www.aicr.org" rel="noopener nofollow" target="_blank">American Institute for Cancer Research (AICR)</a> that’s a great resource and a very reputable resource to go to!  <a href="http://www.aicr.org" rel="noopener nofollow" target="_blank"></a> Look at wow! Maybe cherries can have this phyto-chemical that can reduce this risk of cancer or I love what they do. <a href="http://AICR.org" rel="nofollow" target="_blank">AICR.org</a> You can look up various...

198: Instagram Nutritionologie | RitzFit  Expert | Registered Dietician and Nutritionist | Leanna Tu

Leanna is a Registered Dietitian Nutritionist based in Northern California. She mainly works as a dietitian at Stanford Hospital, but also does nutrition-related writing projects, consultant work, and sees clients on the side. Leanna is keenly interested in how food interacts with the body, embracing a whole-foods and personalized approach to nourishing your body for optimum wellness. Her goal is to translate complex science and research into simple, clean eating habits for her clients. In her free time, she loves to do hot yoga, cook, and go hiking! Connect with her at http://leannatu.weebly.com/ and on Instagram @nutritionologie. Resources from the episode: Further Foods Collagen Peptides Ripple Foods Pea Milk Milk Alternative Brands  365 Brand (Whole Foods) Khalifa New Barn So Delicious  Total Wellness Magazine 

Leanna is a Registered Dietitian Nutritionist based in Northern California. She mainly works as a dietitian at Stanford Hospital, but also does nutrition-related writing projects, consultant work, and sees clients on the side. Leanna is keenly interested in how food interacts with the body, embracing a whole-foods and personalized approach to nourishing your body for optimum wellness. Her goal is to translate complex science and research into simple, clean eating habits for her clients. In her free time, she loves to do hot yoga, cook, and go hiking! Connect with her at <a href="http://llink.to/?u=http://leannatu.weebly.com/&amp;e=a53d038b64821579848112c4b18e3fc0" rel="noopener noreferrer nofollow" target="_blank">http://leannatu.weebly.com/</a> and on Instagram <a href="https://www.instagram.com/nutritionologie/" rel="nofollow" target="_blank">@nutritionologie</a>. Resources from the episode: <a href="https://www.amazon.com/gp/product/B01M3Q4086/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=ritzfit-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01M3Q4086&amp;linkId=b1d2e983aa29564ad6fff83ef2723852" rel="nofollow" target="_blank">Further Foods Collagen Peptides</a> <a href="https://www.ripplefoods.com/" rel="nofollow" target="_blank">Ripple Foods Pea Milk</a> Milk Alternative Brands <ul> <li>365 Brand (Whole Foods)</li> <li>Khalifa</li> <li>New Barn</li> <li>So Delicious</li> </ul> <a href="http://totalwellnessmagazine.org/" rel="nofollow" target="_blank">Total Wellness Magazine </a>