In this segment of Chew On This, our two powerhouse nutritionists cover the latest health and wellness headlines, and either edify them or expose them as media propaganda.
And who better to join Dr. Friedman to hash it out than Kim Barnouin, author of the New York Times bestselling Skinny Bitch series of books.
Join them both in this revealing and eye-opening interview.
Selected Podcast
Chew on This with Kim Barnouin
Featuring:
Before she was a Skinny Bitch, Kim Barnouin was a high school drop-out turned model who only crossed paths with a vegetable on her pizza. Today she is the co-author of the New York Times Bestseller Skinny Bitch with its sequels Skinny Bitch in the Kitch, Skinny Bitch: Bun in the Oven, Skinny Bitch: Just Bitchin and a line of fitness DVDs.
As a kid, Kim used to spit veggies into her napkin. As a young adult, she couldn't get enough of earth's treats. It was during this transition that Kim became obsessed with nutrition. She got her hands on every book and enrolled in a Bachelor's program in Natural Health.
She wouldn't stop there.
This retired beach bum went on to receive a Master's in Holistic Nutrition and is currently working on her PhD. Learning about how food affects and heals many diseases and illnesses was something she wanted to share with everyone.
Kim Barnouin
Before she was a Skinny Bitch, Kim Barnouin was a high school drop-out turned model who only crossed paths with a vegetable on her pizza. Today she is the co-author of the New York Times Bestseller Skinny Bitch with its sequels Skinny Bitch in the Kitch, Skinny Bitch: Bun in the Oven, Skinny Bitch: Just Bitchin and a line of fitness DVDs.As a kid, Kim used to spit veggies into her napkin. As a young adult, she couldn't get enough of earth's treats. It was during this transition that Kim became obsessed with nutrition. She got her hands on every book and enrolled in a Bachelor's program in Natural Health.
She wouldn't stop there.
This retired beach bum went on to receive a Master's in Holistic Nutrition and is currently working on her PhD. Learning about how food affects and heals many diseases and illnesses was something she wanted to share with everyone.