In this episode, I interview somatic therapist, nutritionist, and author Luis Mojica about the link between trauma recovery and nutrition, a focus of his book Food Therapy (releasing April 28). Mojica explains “food-induced stress,” arguing that nervous system regulation is affected by what we eat daily, not just breathwork or therapy, and categorizes foods as stimulants (caffeine, sugar, skipping meals), depressants (fried/processed flour and fat like fries, pizza, pasta), and balancers (beans, greens, proteins). He describes “seesaw regulation,” shame-free “unconscious alchemy” behind cravings, and how balancing meals can shift mood, sleep, glucose, and stress responses. They discuss examples including insomnia tied to nocturnal hypoglycemia, improved blood sugar, boundaries revealed when removing coping foods, and how culture and processed diets shape regulation. Mojica shares a tracking practice and invites pre-order readers to a free book club.
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