Peanuts are roughly half fat by weight. Which fat you get depends entirely on the variety of peanut you start with, and that's where things go sideways. A standard peanut runs up to 30% linoleic acid, an omega-6 polyunsaturated fat. That's the same fat family that makes up the bulk of seed oils, the ones I've been telling you to get out of your kitchen for years. The problem is structural. Linoleic acid has two double bonds, and double bonds are where oxidation attacks. Oleic acid, the monounsaturated fat that makes up most of olive oil, has one. Fewer double bonds, slower oxidation. So a jar of conventional peanut butter is degrading the whole time it sits in your pantry. By the time you scrape the bottom of it, you're eating oxidized fat. Which means it’s rancid, in plain English. Then there's the mold problem. Peanuts grow underground, get harvested wet, and sit in storage. That's close to ideal conditions for the molds that produce aflatoxins, which is why peanuts are one of the most aflatoxin-tested crops in the world. Better options would be almond butter, sunflower, etc. anything but peanuts (and cashews which have similar issues as peanuts)

So here's where things stand in 2026... 1. Spinach 2. Kale, Collard and Mustard Greens 3. Strawberries 4. Grapes 5. Nectarines 6. Peaches 7. Cherries 8. Apples 9. Blackberries 10. Pears 11. Potatoes 12. Blueberries According to the EWG’s 2026 shoppers' guide to pesticides, these are – ranked in order – the most heavily contaminated fruits and vegetables. While there is still "debate" about long-term, low-dose, and cumulative exposure effects… I think most of you reading will agree that pesticides are probably not good for humans. And if you can avoid pesticides entirely or at least reduce them, why wouldn’t you? After all, the data pointing towards their potential health ramifications is becoming almost impossible to ignore. So these 12 have to be bought organic.

We have lots of new recipes uploaded into the recipe section of the classroom! If you need access, just let us know and we will unlock it for you. Happy cooking! 😁

Hello! My name is Kim Symons, and I am the Practice Manager and Nutrition Coach at Mind and Body Solutions. I am a Certified Nutritional Health Coach through the Institute for Integrative Nutrition and hold a Bachelor’s degree in Health Sciences with an emphasis in Health and Wellness. My role is to help you turn your health recommendations into practical, sustainable changes that work in your everyday life. I work alongside our clinical team to support your individualized care plan, with a strong focus on nutrition, metabolic health, lifestyle habits, and long-term success. Together, we can focus on helping you understand what to eat, why it matters, and how to make it work for your specific needs and goals. Depending on your individual situation, this may include: - Reviewing your current eating habits and identifying areas for improvement - Creating personalized meal plans and food recommendations - Identifying foods that may be contributing to inflammation or unwanted symptoms - Increasing protein and nutrient intake - Improving blood sugar balance - Navigating food sensitivities, dietary restrictions, or other nutritional concerns - Developing realistic strategies for grocery shopping, meal preparation, dining out, and everyday life A large part of nutrition coaching is also education. During our visits, I can help you better understand topics such as blood sugar regulation, protein needs, healthy fats, carbohydrates, meal timing, hydration, inflammation, and how nutrition can support your overall treatment plan. Rather than simply giving you a diet to follow, my goal is to help you understand your choices and build healthy habits you can maintain long-term. I also provide ongoing support and accountability. During follow-up visits, we will review your progress, discuss what is and isn't working, troubleshoot challenges, make realistic adjustments, and continue moving toward your health goals. While even one nutrition coaching session can be beneficial, meaningful and lasting change usually takes time. For this reason, I typically recommend 4–6 visits, depending on your individual needs and goals. Appointments are 45 minutes, $60 per visit, and are generally scheduled about two weeks apart to give you time to implement what we discuss before we meet again.

As a Nutrition Coach, one of the questions I hear most often is, “What should I feed my child if I want them to eat healthier?” As many parents know, that’s not always an easy answer—especially if you’re dealing with a picky eater. The good news is that there are simple, healthy swaps for many popular kid-friendly foods that are easy to find and, in my experience, kid-approved. I’ve included a list of 'better' and 'best' food swaps that I hope you’ll find helpful.