Let’s open our eyes to the world of tempeh — tem-pay — and the health benefits of several types of oats. We dive into the causes of elevated LDL cholesterol - the not-so-great one. And we get a dietitian's perspective on prepared meal services, you may be surprised by Jamie's response.

A focus on some basics around healthy snacks, deciphering those Daily Values, and deconstructing the Nutrition Facts label. The dots are connected around blood sugar levels and food choices that's helpful for everyone. We also dive into the best guidance for healthy choices when eating out.

An easy overview about macronutrients – who should be counting – leptins, lectins, and guidance on budget-friendly foods for those following a low-sugar diet. Plus, we've listed some easy kid-friendly snacks to make at home and what to buy when on-the-go.

August topics offer differences between low/reduced/no added salt labels – always use care with sodium, how anti-inflammatory foods support those new to quitting nicotine, and an opinion on the debate between organic and conventional produce.

Get insight into detouring the salt cravings, best choices for store-bought salad dressings, lowering the lentil discomfort – it's a thing, and guest expert advice on nutritional guidance for cancer patients.

This month we explore gut health. We break down some key topics around lessening the bloat, discerning four types of yogurts, and diving into a healthy gut bacteria trio – did you know there are tiny creatures in your gut that work hard for you 24/7.

This month we learn about food choices to neutralize the post-workout sweat odor, strategies for menopausal weight gain and embracing our beautiful selves, and foods to minimize inflammation concerns.

Learn more about milk substitutes and healthier alternatives to cream in recipes, plus nutritional values of various types of flour. And what about that dark chocolate - is it good for you and how much is too much?

We’re covering creative healthy twists with store-bought salads, weighing in on coconuts, enriched vs. fortified foods, and carb timing with diabetes.

This month we are learning that Vitamin D isn't a one-size fits all, lowering risk of osteoporosis, and diving into thoughts on the carnivore diet.

We are covering many topics this month: how heat - like a microwave - can change the nutritional value of food, choosing the right oil for your cooking needs - not all oils are made for the same temperatures, how unhealthy are processed meats, and foods to help with cholesterol and glycemic levels.

Let’s learn together: understanding the healthy plate in balancing your fruits and veggies - did you know peas are carbs?!, how to cut the high sugar and high fat cravings, best food choices pre- and post-exercise, and sugar substitute options.

We are covering supplements - are they healthy, the health benefits of nuts, disguising veggies in food, cheese options for lactose intolerant, tomatoes vs. arthritis, starchy vs. non-starchy veggies, whole milk products vs. others, and low fiber food choices.

We've got a variety of topics covered: healthy fats, keto diet transition, managing restricted foods for health, protein intake for vegan food choices, and managing foods for weight loss.

Ask the RD is a new resource for our Basecamp community. Our registered dietitian, Jamie, welcomes your nutrition questions where she will review and answer them each month. This will be an ongoing section in our newsletter.