#236 - The importance of fat soluble vitamins A, D, E & K with Margaret Barry

Have you been caught in the trap of eating strictly chicken and veggies for lunch and dinner? Are you confused about what “nutrient-dense foods” even are?

This podcast episode is for you! We have Margaret Barry back on the podcast talking about everything fat-soluble vitamins related.

I remember when I was “eating clean” (back in my dieting days), I ate so many salad, nuts, seeds, egg whites, grains, and protein powder, and cut out sugar, dairy and most carbs thinking I was doing the right thing. But surprise… The fitness industry led us astray again!

Happy listening I hope you find this podcast helpful and don't forget to take a screenshot of the episode and share it on Instagram stories and tag me at @kittyblomfield. Each month I choose someone who has shared and they get a tub of Saturée Premium Collagen valued at $79.

If you loved this episode please help us get the word out to more women and leave a written review and a 5-star rating. Leave a review and rating on iTunes HERE.

You can review on Spotify HERE.

RESOURCES + LINKS

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Drop Us A Review On The Podcast + Post a screenshot on Instagram stories and Tag @kittyblomfield for your chance to win a tub of Saturée Premium Collagen

Review on Spotify

FOLLOW

Kitty Blomfield @kittyblomfield

Margaret Barry @_musclesandmotherhood

SHOW NOTES

02:14 - What are these nutrient-dense foods

03:49 - How the "clean eating movement" came about

04:55 - Chickens and salad for lunch vs red meats

06:57 - Prepping beef cheeks

08:52 - Bioavailability and why it matters

12:03 - Why you shouldn't eat JUST salads

12:33 - Chicken and salad alternatives

16:03 - What are the fat soluble vitamins and why they're important

17:39 - Functions of Vitamin A in the body

20:10 - Beta keratin vs retinol

22:40 - Retinol source from beef liver

26:55 - How and where do we get Vitamin D

29:14 - Why Vitamin D requires magnesium

31:58 - Benefits of Vitamin E and what are the foods you can you find it

37:38 - The difference between Vitamin K1 and K2

43:45 - Why you need to cook vegetables with fat

47:05 - Moderation and why it's important to know where you're at

47:51 - Perks of food tracking

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