Eating for POTS: What to Eat (and Avoid) - Ask a Nutritionist

Could unexplained itching, headaches, digestive issues, or reactions to certain foods be related to histamine? Registered dietitians Melanie Beasley and Britni Vincent explain the differences between histamine intolerance and mast cell activation syndrome (MCAS), including common symptoms, potential triggers, and the role of nutrition. Learn which foods may be high in histamine, why freshness and food preparation matter, and how an individualized low-histamine diet can help identify triggers without unnecessarily restricting your food choices.

Is processed meat bad for your health, and are nitrate-free or uncured products actually better? Registered dietitian Amy Crum breaks down the connection between processed meat and colorectal cancer risk, explains why nitrates and nitrites are used, and clears up common misconceptions about food labels. Learn what to look for when buying bacon, sausage, and deli meat, how to choose less-processed protein options, and why your overall eating habits matter more than any single ingredient.

This week's episode is a nice change of pace! Less nutrition troubleshooting, more practical kitchen confidence, with Chef Marianne Jurayj sharing how to make healthy, home-cooked meals easier without sacrificing flavor.  Crockpots and Instant Pots solve different cooking problems: one lets you prepare dinner hours ahead and forget about it; the other can rescue dinner when you've forgotten to thaw the meat. And there are plenty of chefs' tricks along the way.

Can what you eat and drink affect POTS symptoms? Registered dietitian Teresa Wagner explains how nutrition can play a role in managing postural orthostatic tachycardia syndrome (POTS), including the importance of hydration, electrolytes, balanced blood sugar, and meal timing. Learn why smaller, more frequent meals may help, which foods and drinks can aggravate symptoms, and how to identify potential nutrient deficiencies while building an individualized nutrition plan.

What do nutritionists actually do when they feel a cold coming on? Registered dietitians Melanie Beasley and Britni Vincent share the foods, supplements, and everyday habits they rely on during cold and flu season. Learn how protein, colorful vegetables, healthy fats, hydration, gut-supporting foods, and key nutrients can support immune health, plus simple meal ideas for when you’re already sick, and practical ways to prepare before the next bug hits.

Is canned meat healthy, or should you leave it on the shelf? Registered dietitian Britni Vincent explains how simple canned proteins like chicken, tuna, salmon, and sardines can be nutritious, convenient alternatives to fresh meat. Learn how to read ingredient lists, distinguish canned meat from ultra-processed products, compare sodium and packaging concerns, and choose healthy shelf-stable proteins that make balanced meals easier.

Could too much sugar make it harder for your body to fight off a cold or infection? Registered dietitians Leah Kleinschrodt and Teresa Wagner explain the connection between added sugar, elevated blood sugar, and immune function. Learn why whole fruit is different from sugary drinks, which nutrient-dense foods support your immune system, and practical ways to cut back on added sugar and nourish your body during cold and flu season.

Beef tallow is trending again, but is it actually healthier than butter or vegetable oil? Registered dietitian Brandy Buro breaks down the differences between tallow, lard, butter, ghee, olive oil, avocado oil, and other cooking fats. Learn why heat stability matters, how different fats fit into a healthy diet, and how to choose the right fat for roasting, sautéing, frying, or finishing your favorite real-food meals.

What should you eat during colon cancer treatment or after colon surgery? Licensed nutritionist Kara Carper and registered dietitian Brandy Buro explain how nutrition needs can change throughout treatment and recovery. Learn why protein and nutrient-dense foods are essential for maintaining strength and supporting healing, when a temporary low-fiber diet may be appropriate, and how to manage changing digestive symptoms, hydration, and appetite as your body recovers.

Vertigo can leave you feeling dizzy, unsteady, or like the room is spinning, but what might be causing it? Registered dietitian Caroline Wilcox explains common causes of vertigo and explores potential connections to vitamin D and other nutrient deficiencies, hormonal changes, thyroid health, blood sugar, hydration, and migraines. Learn how nutrition can support the systems involved in balance and what underlying factors may be worth investigating when vertigo keeps coming back.