Julie Duffy Dillon (00:01)

Welcome to episode 432 of the Find Your Food podcast. Today we are talking about your relationship with food when you’re impacted by GI disorders like IBS. Let’s get to it.

Hey there, I am Julie Duffy Dillon, registered dietitian and your host of the Find Your Food Voice podcast. Thank you so much for joining me and I have a great episode, selfishly, because I got to chat with a very good friend of mine. Her name is Beth Rosen and she is the GI dietitian that I rely the most on to help me whenever I am talking to you or when I was working with clients. She was the one that helped me understand how to help IBS.

Celiac disease and any other kind of GI conditions without being restrictive. She actually has a book and if you’re watching me on YouTube, you will see it. It’s called Gut Goals

I noticed Beth’s book was coming out right when the show was ending. And I said, Beth, would you be willing to be my very last guest on the Find Your Food Voice podcast? And of course she said yes. And I’m thrilled to be able to bring her expertise to you because I know this is something so many of you experience. Over on my sub stack, is findyourfoodvoice.substack.com.

I have been writing a lot about PCOS and this past month I did a research deep dive on how fiber impacts PCOS. And I bring this all up now because as I was writing, obviously talking about fiber, it kind of brings you to IBS and other GI issues. And so I asked people on my sub stack, how many of you have PCOS and IBS? And it was 50%. So this is an issue that I know many of you with PCOS have. And I also know many people who have a complicated history with food.

do as well. And in particular, Beth talks about in this episode how up to 98 % of people with an eating disorder also have a GI disorder. So that’s really interesting. And so many people are like, well, is it the chicken or the egg? Which one came first? And Beth is going to tell you what the research is pointing to. I was really surprised. And then I wasn’t.

With that all being said, just a little bit of housekeeping that I wanna share with you. Like I mentioned, the Find Your Food Voice podcast is coming to an end. After today’s episode, we just have two more episodes. I cannot believe it. I can’t believe it’s actually coming to an end, but it is, and we would love for you to be part of the last episode. If you’ve been listening to the Find Your Food Voice podcast for so long that you remember its first name called Love Food, and even if you never listened to it, it was Love Food.

We would love to hear how the show has impacted your relationship with food. You can send a voice note or an email over to us at info at juliedillonrd.com We are hoping to share responses in the very last episode, which we are recording really soon after you’re starting to hear this episode after this episode’s dropped. So be sure to send it over ASAP.

All right, that’s all of the housekeeping. We are gonna take a very quick sponsor break and then you are going to hear this episode’s letter and meet Beth Rosen.

Julie Duffy Dillon (03:14)

Dear food, hello there, I love you, but this feels like an abusive relationship. I think about you all of the time, take care and purchasing and preparing and you make me sick. I just wanna enjoy all of you all of the time. After the birth of my third child, everything inside changed. I was diagnosed with Vaughn Welland Brands, lost my uterus, gallbladder surgery and finally after pushing and pushing,

More than a few doctors, I was diagnosed with Hashimoto’s disease. I think there were other issues and I’m tired. My joints are sore, then the diarrhea. Sorry food, but if we were really friends, you know I talk about it all the time. Debilitating, violently sick all the time. My surgeon told me 5 % of people experience this after surgery and I was that 5 % file closed. Two more doctors said the same.

I went to a nutritionist that gave me a quote special plan and I couldn’t follow through. Tracking everything in and out was very stressful. Would she think I was eating too much, too little, not enough variety? The tracking and worrying about tracking was exhausting. I never went back. Then I found a naturopath that discovered through blood and stool testing, I was borderline celiac. So no gluten ever again. She suggested an elimination diet plan to test for sensitivities.

I feel anxious, but I’m wanting my life back. I feel amazing. And as soon as I feel amazing, I eat all the things, all of them. And I’m immediately ill for days, aches, pain, brain fog, anxiety, breast pain, acne, and yes, diarrhea for hours. This continued for three years, very strict for three weeks. I feel great, sabotage, cycle continues.

I avoided paying for an allergy test because seriously food, we should have been able to figure this out on our own by now. And the test is so expensive. Then I’m sick. The worst ever. And nearly begged my husband to take me to the hospital. I call and demand the test to be done immediately. The results are upsetting food. It’s awesome to have clarity and to see the charts and pages of reactive foods, but I still have to test and play and track. The list of always avoid is so long.

I haven’t had a clue anymore. I don’t want to be sick, but I break down and grab the thing and then feel sick and then think, well, I’m already sick. I might as well have another thing. I have to avoid gluten, dairy, rice, corn, almonds, yeast, food, yeasts and everything, pea, sunflower, flax, potato, peanuts, mustard, egg whites, on and on, and irritable bowel syndrome. So I experienced symptoms from foods not on the allergy list.

I cook for my family all their favorites and make myself something else. Sometimes you are satisfying food, but sometimes I want the other thing. It’s expensive to eat this quote healthier way all the time. And I definitely don’t think we could afford the whole family to eat the same as I do. And they don’t want to. I have joked with my healthcare team that I would have better success if they all weren’t around and the quote other things weren’t there. But my family is here and not willing to go without the things, my husband included.

Sometimes I make an enormous portion of the quote healthy thing and eat all of you. But I want the other thing and I pace around and look at the other thing. And when I eat you, I then feel comfortable until minutes later when I’m sick. Yes, food sometimes only a matter of minutes, be it bloating or straight to the toilet. And then I’m angry with myself and lack control. Food, it feels chaotic over here inside this body and head space.

I don’t want to talk anymore about allergic to this, avoid that, diarrhea and food. People are tired of listening to it. I’m worried now food because I’m starting to feel afraid of what to eat and what not to eat. When I’m following my plan, I’m obsessive about details and paranoid about exposure. No wonder I can only feel good and get to a three week mark. This relationship is unhealthy and exhausting. I’m afraid of you and in love with you. Can we fix this? Can I have you around and not feel crazy?

Sincerely sick of being sick. So there you have it. That is this episode’s letter. And next we’re going to join with my friend and colleague, Beth Rosen. But before we get her on the line, let me tell you a little bit about Beth’s work. Beth Rosen is a weight inclusive registered dietician specializing in gastrointestinal or GI nutrition and disorder eating. With nearly 30 years of experience, she’s helped clients manage

conditions such as IBS, SIBO, reflux, and gastroparesis. She also educates health professionals via webinars, national and international conferences, and peer supervision. Beth is the co-founder of the EDGI Training Project, co-author of Comprehensive Medical Nutrition Therapy for Co-occurring.

gastrointestinal and eating disorders And developer of related professional training programs.

Her upcoming book, Gut Goals, A Practical Guide for Managing IBS is scheduled for release in early 2026. Learn more about Beth at bethrosenrd.com. All right, let’s go ahead and give Beth a call.

Julie Duffy Dillon (08:28)

hey Beth how you doing

Beth Rosen (08:30)

I’m doing good Julie, it’s good to see you.

Julie Duffy Dillon (08:32)

It’s so good to see you. I love talking to you. And I’m glad that like we didn’t run out of time chatting before we started recording because I was like, are we going to run out of time because we were just catching up before we actually like do this recording? know, so, oh, you’re so sweet. Exactly. Exactly. So did you get a chance to read the letter? Awesome. So this person, you know, I never specialize in

Beth Rosen (08:47)

No, I would make extra time because we need that time.

I did.

Julie Duffy Dillon (09:01)

GI nutrition. Whenever I heard someone starting to talk GI nutrition, was like, Beth, I need your help. Yeah. So when I was reading through it, I heard so many different things, right? So many different doctors, so many different recommendations, so many different eliminations. And trying so hard, but then eventually just not able to keep doing it. And so then

almost like a binge restrict cycle, but with IBS management, I don’t know. ⁓ And from talking to you over the years, you’ve mentioned that this is something you see sometimes. So yeah, what’s your opinion on like what this person’s going through?

Beth Rosen (09:44)

Yeah, so my first reaction was my heart hurts for them because they’ve gone through, you know, so many different conflicting situations, so much restriction, and yet the only time they felt even the least bit better was on the least amount of nutrition, which is not sustainable. And, you know, honestly, it reminded me of my own story, my own IBS story, because

Julie Duffy Dillon (09:48)

I know, yeah.

Right. Yeah.

Really?

Beth Rosen (10:12)

When I first got IBS, I had a hard time finding someone who knew what it was, knew how to diagnose it, could run proper tests to rule out other things. And I got conflicting information. And so that’s part of the reason why I made the pivot into GI nutrition was because there was no one to help me and I was not going to allow that to happen to someone else.

Julie Duffy Dillon (10:19)

Mm-hmm.

Yeah.

Yeah, yeah.

Beth Rosen (10:38)

And so it became

a major passion project of mine in 2010 to be like, we’re going this way and we’re going to help other people so that their journey is shorter. And this poor person also had a really long journey and I don’t know that they have any answers yet. So it’s no wonder that they’re pissed off at food.

Julie Duffy Dillon (10:42)

Mm-hmm. Yeah.

Right.

Yeah.

Yeah, yeah, like they’re not getting the advice that they need. And what is it like then to get like, go to different providers and get different advice? Like, what do do then when you’re like in pain? Yeah.

Beth Rosen (11:09)

I think it’s really hard to like trust, know, put trust in someone who, you

know, who is supposed to be giving you help and says either there’s nothing we can do or doesn’t take the time to look through what you’ve brought with you or what you’ve said you’ve done already and gives you the same response. Or someone who’s just not read up on the research and gives you outdated information, right? You know, how many people…

Julie Duffy Dillon (11:18)

Mm-hmm, mm-hmm.

Yeah.

Mm-hmm.

Yeah. Yeah.

Beth Rosen (11:37)

have walked into a doctor’s office and been handed a one page handout on the low FODMAP diet, right? Or told to take fiber. Yeah, but not a specific one or kind or dosage, right? So I think that’s, know, so much of the frustration of people who have IBS. It’s not just the disease itself because it is chronic and it does come in waves. You know, have your times when you feel good and times when you’re in a flare.

Julie Duffy Dillon (11:41)

Right. mean, what a complicated thing. Take fiber. Yes.

Mm-hmm.

Beth Rosen (12:05)

And that’s frustrating enough to always know that you have a GI system, because it’s always letting you know it’s there, right? But then also to have a delay of diagnosis, a delay of treatment, it changes your quality of life.

Julie Duffy Dillon (12:11)

Yeah.

Mm-hmm.

Right. And the thing that I get, I don’t know if it’s as much now, but maybe like 10 years ago, the diagnosis of IBS was kind of like this, well, we don’t really know what you have, so we’re just going to call it this. And then so there was really no treatment plan, which is like, what you’ve taught me is like, no, it’s actually a diagnosis. It’s actually a thing.

Beth Rosen (12:40)

Thank you, yes. Yeah, there’s

a diagnosis, there’s criteria to diagnose.

it comes from the Rome Foundation. It’s the Rome 4 criteria. includes abdominal pain plus a change in the frequency of your stool output, plus a change in the appearance of your stool. Now, that could speak to a lot of GI diseases. So in addition to those criteria for IBS,

Julie Duffy Dillon (12:57)

Okay.

Right.

Beth Rosen (13:04)

You’re also going to rule out all of the, what we call alarm features or the scary stuff. You’re going to rule out inflammatory bowel disease like colitis and Crohn’s. You’re going to rule out celiac disease. And then you’re going to rule out if it’s ⁓ an acute infection, something that, you know, like a stomach bug that’s just here for the moment and then it disappears. Right. So you have to rule out that kind of stuff to know for sure that it’s not a structural issue, right? That you don’t have blockages. You don’t have,

Julie Duffy Dillon (13:11)

Yeah.

Beth Rosen (13:33)

any open wounds, you don’t have any bleeding or strictures as we call them, like a narrowing of the passageways in the GI tract. And then it really gets deemed a functional disorder where it’s not how the structures look, it’s how it works. So how it functions.

Julie Duffy Dillon (13:40)

Mm-hmm.

Right.

Mmm.

Beth Rosen (13:55)

So you can go for a colonoscopy, you can go for an endoscopy, you can do the smart pill cam where you swallow the pill and it takes pictures throughout your whole system and it won’t see anything. And that can be really frustrating. But I think it’s also the way the information gets delivered. So if a practitioner says to you, ⁓ you had a colonoscopy and everything looks great. That doesn’t necessarily feel good to somebody who’s like, well, I don’t feel great. Right. And that can add to the frustration. But if somebody says to you,

Julie Duffy Dillon (14:11)

Yeah.

Yeah.

Yeah, yeah.

Beth Rosen (14:24)

You had a colonoscopy and there was nothing structurally wrong with your system. So now we’ve ruled out X, Y, Z. And now these are the things we’re gonna consider as we decide what your diagnosis is. And that might mean we try certain medications or we try certain dietary interventions and that will help us to further know if this is the case.

Julie Duffy Dillon (14:31)

that would be so different. Yeah.

Right.

Mm-hmm.

Yeah, that would be so much different. Oh my gosh. Yeah, it sounds so much like PCOS in the experience. And of course, there’s so many people who have both, as we know, because we worked together on cases before. You know, something that this person mentioned, though, in the letter that I wanted to ask you about, like, I wonder what Beth does. Because this person mentioned, like, tracking the food, how they didn’t like it. It almost seemed like triggering to, like, keep track of what they were eating.

Beth Rosen (14:47)

Right?

Right. Yeah.

Mm-hmm.

Julie Duffy Dillon (15:13)

Is there anything that you would recommend to people who find themselves just not wanting to keep track of what they’re eating? Is it a requirement in the GI world to do this?

Beth Rosen (15:19)

Yeah.

I don’t think it’s ever a requirement to do anything, right? Like you get to give, you get to consent, right? You get to consent to treatment. And you know, if that’s part of it, the way I always approach food logging is from a data collection standpoint. We’re doing it to see if we see a correlation between what you’re eating, what your symptoms are and what your bowel habits look

Julie Duffy Dillon (15:25)

Okay, that’s why I love you Beth. Yeah.

Yeah, same.

Mm-hmm.

Beth Rosen (15:46)

And if

you don’t see it, then I want to look through it and see if I see it. And it’s really just to see if there’s this connection and then you stop. It’s not a lifelong. Now you need to keep track. You know, we’re not like getting people back on, you know, diet habits, right? Diet, culture habits. That’s not helpful. And if it is triggering to folks, I’ll be like, then don’t do it. Then maybe just track your symptoms. Or if you’re having a day where you’re having bad symptoms,

Julie Duffy Dillon (15:49)

Yeah.

Right, exactly. Right, exactly. Yeah, yeah.

Yeah, yeah.

Beth Rosen (16:12)

On that day, write down what you ate or write down what you ate the day before. And then we can just gather the information from those 18 to 24 hours rather than a week’s worth of data.

Julie Duffy Dillon (16:14)

There you go.

Mm-hmm, exactly.

That’s the thing that I hear from you that’s different from other GI folks is you have that flexibility. You’re like, OK, we can figure out another way. You don’t have to do it just one way, right? ⁓ I love that so much. so someone like this person, don’t know if there’s like, this person sounds like they have very unique experience, but it sounds complicated, which kind of sounds not that

unusual because it’s just complicated. What would you recommend to someone if you were their consultant or something and you’re like, this is what I would do? Is there anything that you would say the next steps are or something?

Beth Rosen (16:49)

Yeah.

I think I might just wanna almost start over, right? Like let’s start to do food reintroduction because if you’ve taken things out of your diet and you don’t feel better, then that wasn’t the thing. So let’s give that back to you, right? And maybe it’s not food, which I know maybe not on this podcast we shouldn’t be talking about other than food, but you know, it might.

Julie Duffy Dillon (17:05)

Mm-hmm.

Yeah, that wasn’t it. Yeah, yeah, yeah.

Mm-hmm.

Yeah, sometimes it’s not.

Yeah.

Beth Rosen (17:26)

Right. Sometimes

it’s not food. And so with IBS, there are three main triggers. The triumvirate is food, ⁓ stress and anxiety, and poor sleep habits. So could it be that you’re going through a job change, that you just have a baby, you know, work is stressful, that life is stressful, that, you know, living in this world is stressful, you know, all the things that could be going on. And could that be part of it? Or

Julie Duffy Dillon (17:36)

Yes.

Wow.

Mm-hmm.

Mm-hmm.

Beth Rosen (17:54)

Do you have poor sleep habits or do you shift when you sleep? Right, so changing your, like sort of messing with the circadian rhythm can influence IBS. So things like shift work or traveling for work where you’re switching time zones during the week, that can impact. So food gets blamed first, but food isn’t always the trigger.

Julie Duffy Dillon (17:59)

Mmm.

Yeah.

Mm-hmm.

Yeah.

Yeah, and it’s funny as two dietitians to say that because we’re like, I don’t know. ⁓

Beth Rosen (18:19)

Well, I think

I think you’re the same as I am where I would say like, don’t necessarily condone the idea that food is medicine, because medicine is medicine, and food definitely plays a role in, in health and in and treatment, but it’s not the end all be all, you have to use all of the things, you know.

Julie Duffy Dillon (18:27)

Right. Right.

Mm-hmm.

No, it’s not exactly.

I don’t think food is that sexy. Like it doesn’t have that much power. yeah, there could be certain ones that like, yeah, if you have IBS and there’s like a certain food that does something, but like, yeah, in the end. ⁓

Beth Rosen (18:41)

Yeah.

does something

how because I have a nice story about a gluten-free brownie. I’m just kidding. Well, you just said like, you know, a sexy food. Well, you know, gluten-free brownies. If you haven’t been able to eat gluten in a long time and you come across a recipe that’s really good, that’s a sexy food, right? ⁓

Julie Duffy Dillon (18:52)

What do you mean? I want to know about this story!

Yeah, that is. Well, and

I feel like that has so much to do too with like how this person was in this like, ⁓ I don’t know what else to call it besides a binge restrict cycle. It wasn’t a binge restrict, but it was more of like this, I’m avoiding and I can’t avoid anymore kind of cycle. And, you know, hearing about the sexy gluten-free brownie. mean, of course it’s like, how often someone who can eat gluten, how often are they able to have a brownie? So like, it’s like, glorious. Yeah.

Beth Rosen (19:15)

Yeah.

Right, or a decent one. It

can be glorious. yeah, yeah. Being a native New Yorker and not being able to get bagels for like a good, I don’t know, 13 years, and then recently in the past few years finding two great places that actually ship good bagels, ⁓ makes a difference.

Julie Duffy Dillon (19:35)

It could be a hockey puck, yeah.

⁓

Wow.

Wow.

crying in North Carolina because even though I’m not from New York and Ohio, at least I had some somewhat decent bagels and yeah, I have, I don’t, I mean, if you come here, yeah, the bagels, I’m like, oh, but I mean, I biscuits, but you know, it’s not the

Beth Rosen (20:06)

don’t know, I don’t know that I can agree with that.

Mm-hmm.

not.

Julie Duffy Dillon (20:19)

Well, the other thing I remember you teaching me ages ago, and I’m wondering if you’d be okay with talking about this too, is how eating disorders ⁓ can impact someone getting a GI disorder or having IBS. And ⁓ can you talk a little bit about that?

Beth Rosen (20:38)

Yeah. So there’s data that shows that up to 98%. That’s a lot of

with an eating disorder ends up with one of these functional GI disorders, whether that’s IBS or gastroparesis, which is delayed gastric emptying, right? That’s another one of them. Um, and it’s been shown, you know, we used to think, which came first, the chicken or the egg, but it’s basically been shown that first comes the eating disorder.

Julie Duffy Dillon (20:50)

Okay.

Yeah.

Wow.

Beth Rosen (21:06)

Then comes the GI disorder. You know, it comes from mostly restriction, right? And restriction changing how underfed we might be and then how that impacts our microbiome and all of our, the way we process information between our gut and our brain. And then when that gut brain superhighway isn’t working correctly anymore, things go awry. And then we start to feel fullness before we’re full.

Julie Duffy Dillon (21:11)

Mm-hmm. Mm-hmm.

Yeah.

Yeah.

Right.

Mm-hmm. Right.

Beth Rosen (21:34)

or we don’t feel hunger anymore, and then that just

adds to the restriction and all of those kinds of things, right? And same with, know, binge eating. You get to the point where you’re ignoring fullness cues, the stomach gets stretched to a point where maybe it’s not working how it should anymore.

Julie Duffy Dillon (21:40)

Yeah. Yeah.

Mm-hmm.

Mm-hmm. Yeah. Yeah. And this is something that takes time. So like this person’s letter, you can tell like this person’s like talking about years of experiences, which is really like that’s so much of like a complicated history of food is going to take time to repair it.

Beth Rosen (22:04)

Yeah. But, there

is that, that small amount of people who have the GI issues first. And because there’s such a fear around food, they do tend to, to end up with some disordered eating behaviors. Usually it’s not related to body image. So that’s how you can sort of tell the difference. It’s more related to fear of pain. So it’s more of, ⁓ ARFID related. ⁓ but either way, it’s still disordered eating no matter when it came, if it came first or it came after.

Julie Duffy Dillon (22:10)

Hmm.

Mm-hmm.

Yeah, yeah. Mm-hmm. Mm-hmm. Mm-hmm.

Mm-hmm.

Beth Rosen (22:33)

it still impacts how you can care for your body.

Julie Duffy Dillon (22:33)

Right.

Yeah. Okay. Yeah. Yeah. And I know that if someone has an eating disorder and they’re like actively trying to recover and they’re also wanting to repair their GI tract, there may be certain steps that look different. What do you suggest to someone who’s like in the throes of an eating disorder and they have maybe IBS, like what would you say like they should work on first?

Beth Rosen (22:59)

So I would, I usually have people start with becoming better nourished, regardless of the symptoms and maybe using supplements or enzymes to help with the symptoms. know a lot of people like to get to the root cause nowadays and like, let’s treat it from a functional or integrative approach. But for people with eating disorders, you can’t necessarily put these, you know, dietary interventions in place because it could add to more restrictions. So first.

Julie Duffy Dillon (23:04)

Uh-huh.

Mm-hmm.

Yeah.

Right?

Beth Rosen (23:27)

I would focus on trying to get them to eat regularly, you know, three meals up to three snacks, getting them to eat adequately, right? Where there’s nutrients or balanced meals every time they get to choose food. And then working on some variety, right? So that we get to feed that microbiome and see if that helps even in the beginning, because there are some supplements that can be taken depending on the person to help with, you know, stomach pain, to help with bloat, to help with gas, to help with…

Julie Duffy Dillon (23:30)

Mm-hmm.

Mm-hmm.

Mm-hmm.

Right.

Right.

Beth Rosen (23:56)

loose stool to help with, constipation. So there are tools we can use as dieticians for sure, but then the doctors have access to so many medications. So there’s a team approach that sort of needs to happen for these folks so that they’re getting help with their eating disorder, but they’re also getting help with their GI symptoms and they might not necessarily get a full treatment plan for it.

Julie Duffy Dillon (23:57)

Yeah.

Mm-hmm.

Yeah, yeah.

Yeah.

Yeah.

Yeah.

Beth Rosen (24:22)

because

they really need to get to a place where their body’s well nourished in order to tell where the symptoms are coming from.

Julie Duffy Dillon (24:30)

Right. OK, so that makes sense. like helping people with the foods that they’re comfortable eating, like getting nourished, and treat the symptoms maybe with supplements or medications. And then once a person is nutritionally kind of coming along, then you can get to, let’s maybe see what could be provoking this. Yeah. OK, that sounds good. Yeah. Yeah.

Beth Rosen (24:50)

Mm-hmm. And sometimes just by eating regularly and not in every case, but sometimes

just by eating regularly and adequately, that’s enough to quiet some of the symptoms. Yeah, yeah. I mean, I want to also say there’s the other side of that coin, which is sometimes you have an eating disorder and you get to recovery and you’re doing really well and then you get a GI disorder. So that happens to like at the tail end of recovery, not sure why.

Julie Duffy Dillon (25:01)

That’s so great. That’s so great. I love that.

He has to

Beth Rosen (25:19)

But it does happen. I don’t know. It’s a sick and twisted thing. It really is.

Julie Duffy Dillon (25:19)

say, why does that happen? That seems like a sick and twisted way to… Wow.

Beth Rosen (25:27)

I’ve seen it a few times. And it’s sad because people do all of that work to get to a good place with their health and their nutrition and their body just to have what feels like their body betraying them again.

Julie Duffy Dillon (25:33)

Mm-hmm.

Yeah, yeah. ⁓ that stinks.

I want people to know that you have a new book coming out. It’s called Gut Goals. I have it right here. It’s the cutest. I love it. And a practical plan for managing IBS. And where can people find this book? And when’s it coming out? I can’t remember.

Beth Rosen (25:46)

I do!

Thank you.

So it’s coming out, it’s available for pre-order right now. It’s coming out March 31st, wherever books are sold. So, know, your Barnes & your Amazon, your local bookstore, if you ask for it, they’ll get it for you.

Julie Duffy Dillon (26:01)

Mm-hmm.

Perfect. Okay.

Perfect, I love it. And so if someone wants to work with you or wants to know more about you, where’s the best place for them to go?

Beth Rosen (26:12)

Yeah.

Well, I’m not seeing one-on-one patients for my practice anymore, mostly supporting ⁓ dieticians and doing some work with a company named Oshie Health. But if you want to find out more about me, you can do so at ⁓ bethrosanrd.com and on socials at bethrosanrd.

Julie Duffy Dillon (26:21)

Mm-hmm.

Awesome. Well, thank you, Beth. And I know I told you before we push record, but you’re like my last official interview on the podcast. So I was like, it has to be Beth. I love Beth.

Beth Rosen (26:44)

I’m so honored and you know the

the way our professional and personal friendship has developed over these years, the amount you know it’s just it’s an honor to be in this spot but I’m also so thrilled for you to be moving on to other things and how how much you’ve helped people over the past what 10 years?

Julie Duffy Dillon (26:52)

Yeah.

Mm-hmm.

Yes, this podcast is 10 years old. Like this podcast came out before we knew Trump was going to be president. Man, is bliss, right? As they say. Oh, goodness. But yeah, so yeah, I love how our friendship has evolved over the years. it began like not, it was maybe like the first year of the podcast is when we first met. So it just seemed fitting for you to be on here. So thank you for being the last guest.

Beth Rosen (27:10)

Yeah.

Those were the days.

Yeah.

I think so. Yeah.

my pleasure.

Julie Duffy Dillon (27:38)

Well, have a great rest of your day.

Beth Rosen (27:40)

You too.

Julie Duffy Dillon (27:41)

So there you have it. I hope you enjoyed my conversation with Beth Rosen. Before you go, remember food has written back. So I will be reading foods letter in just a few moments and be sure to stay connected over on Substack, findyourfoodvoice.substack.com. There you’ll hear more about this episode and also topics along the way. It’s also where you can stay connected with me after the Find Your Food Voice podcast ends in just two more episodes. I can’t believe it.

We would love for you to be a part of the last episode. That’s where you can share what you have learned along the way. If you listen to Love Food way back 10 years ago, or you have just started when it was Find Your Food Voice, it doesn’t matter. We would love to hear from you. Send a voice note or an email at info at juliedillonrd.com right, let’s hear Food’s letter back.

Dear trying to age gracefully, we are tired from the tug of war too. We see you trying to manage your health and follow doctor directions, but so many times the doctors disagree. How hard for you. Ideally, we recommend finding a dietitian who is a GI specialist that understands a person’s relationship with food. There are ways for you to feel satisfied and enjoy food again. We know it will take time and it’s worth it.

Be kind to yourself navigating all of this. This is hard work and good work. Love food.

This episode of Find Your Food Voice was written, produced, and edited by me, Julie Duffy Dillon. Rachel Popik helped to get this episode all ready for your ears, and Coleen Bremner was rooting for us all along the way and also helping behind the scenes with so many different things. Stay connected over on Substack, findyourfoodvoice.substack.com, and we look forward to being in your ears in two weeks. Until then, take care.