Life After Gray Area Drinking

This is a free preview of a paid episode. To hear more, visit jolenepark.substack.comWhy is it not always easy to “just eat better”? In this episode, Jolene Park sits down with Timothy Frie—a neuronutritionist, nutritional psychology researcher, and writer—to explore the overlooked connection between trauma, the nervous system, and our relationship with food.Timothy is the founder of the National Academy of Neuro Nutrition and the National Center for Neuro Nutrition—the first and only professional training and education organizations of their kind. His work introduces the field of neuronutrition to thousands of practitioners and patients. He has been featured in CBS, Newsweek, Epoch Times Health, New York Post, Fox News, Woman’s World, The Independent, Health News, and Medical News Today. He has lectured at the American Public Health Association and the University of Minnesota’s Earl E. Bakken Center for Spirituality and Healing. Timothy writes a bi-weekly newsletter, Brain Fried, and lives in Athens, Georgia, with his partner (also named Timothy) and their dog, Fern.In this conversation, we unpack how trauma rewires the brain’s hunger and satiety centers, why executive dysfunction makes meal planning harder than it looks, and how real change begins with curiosity and self-compassion.Listen in as we talk about:Why trauma affects your appetite, food cues, and emotional regulationThe “bar or the bakery” pattern: alcohol, sugar, and the nervous systemExecutive dysfunction and the hidden mental load of feeding yourselfThe cell danger response and its role in chronic illnessWhy “nutritional coherence” matters more than any single diet planHow to start noticing your food patterns without falling into restrictionEpisode Chapters:00:00 – From Gray Area Drinking to Neuro-Nutrition03:00 – Trauma, Early Influences & Critical Thinking12:00 – Trauma’s Hidden Impact on Eating22:00 – Food, Addiction & Emotional Regulation27:00 – Executive Function & the Challenge of ‘Just Eat Better’35:00 – Food Cues, Epigenetics & the Modern Food Environment48:00 – Cultivating Nutritional Awareness & Change