Podcasts about agave nectar

That incredible beer-not-beer was made by tlachiquero Marco Antonio of pulqueria El rincon de Mayahuel in San Felipe, Guanajuato. I was introduced to Marco by Malena Villasuso and Juan Pedro Valdes of Mezcal Villasuso. This episode was recorded outdoors at Bárbaro Asador de Campo, an amazing table-in-farm restaurant in Queretaro, where we stopped to have lunch with our travel companions: environmental scientist and SACRED program manager Regina Gonzalez and Brian Rabon of 30A Distilling Company.

There's Mrs. Butterworth's, and then there's fine Vermont maple syrup. And the same extremes exist for agave syrup. But here's the thing: the artisanal version of agave syrup has this whole cultural heritage aspect to it. And you've probably only been able to access Mrs. Agaveworth's. Until now! It's a sticky, chicken-feather-covered episode of Agave Road Trip! Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special co-host Linda Sullivan of seynasecreto.Find extra photos and related links at agaveroadtrip.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Agave Road Trip by becoming a member!Agave Road Trip is Powered by Simplecast.

“Agave? I don't know what that is, agave.” That's what Oprah Winfrey said in a 2004 episode in which Dr. Oz warned of the threats of refined sugar and listed his suggestions for substitute sweeteners. Agave nectar was top of his list. It was the endorsement heard round the world, and sales have been climbing since. So why would some bartenders suggest banning the ingredient? It's a sticky subject on this week's episode of Agave Road Trip!Find extra photos and related links at agaveroadtrip.comAgave Road Trip is Powered by Simplecast.

A terrific time earlier this week at Antone's in downtown Austin, as a great bunch of like-minded Texas progressive rabble-rousers gathered to celebrate 12 years of Progress Texas! While the good times were rolling, we worked the room and collected quick interviews from a couple-dozen party-goers to survey what they like most about our efforts, and what they consider the most important agenda items as we move forward - we were surprised at the variety of great answers they provided, and those make up this minisode. THANK YOU to everyone who came, and to all of you who have supported us over our first twelve years - including those of you who have subscribed to our podcasts. Here's to another 12! And by the way: the Espinoza Mimosa is comprised of Espolon Tequila, Agave Nectar, Lime Juice, and Orange Juice.

Want to know the template for basically every story ever told? Here we go... "Once upon a time there was [blank]. Every day, [blank]. One day [blank]. Because of that, [blank]. Until finally [bank]." Let's try it on... Once upon a time there was a guy named John McClane. Every day, he tries to be a good guy to his family even though he and his wife are on the outs at the moment. One day, he visits his wife at a holiday work party and a group of terrorists show up. Because of that, he has to go full Bruce-Willis-murder mode, tape a gun to his back and walk barefoot on glass. Until finally, he kills all the terrorists and saves the day. Huh. On this episode, Caitlin explains the art of storytelling and the rules the big guys follow when creating interesting stories. Whether you write, read or watch Netflix, you'll leave this episode with some knowledge that will help enrich the experience. Drink of the Episode: The Tall Tale Ingredients • 2 oz Tequila • 1 oz Lemon Juice • 1/2 oz Agave Nectar • 2 Cucumber Wheels • 2 Blackberries • 2 oz Ginger Beer Muddle cucumber and blackberries in a mixing glass. Add tequila, lemon juice, agave nectar and ice. Shake and strain into a tall glass with ice. Top with ginger beer and stir. Garnish with cucumber wheel. More Resources: http://www.drinkoftheweek.com/drink_recipes/tall-tale/#axzz6vPmEOb2l https://en.wikipedia.org/wiki/Hero%27s_journey#:~:text=In%20narratology%20and%20comparative%20mythology,comes%20home%20changed%20or%20transformed. https://www.masterclass.com/articles/writing-101-what-is-the-heros-journey#what-is-the-heros-journey https://www.masterclass.com/articles/writing-101-what-is-the-heros-journey#the-heros-journey-in-literature-two-case-studies https://medium.com/@Brian_G_Peters/6-rules-of-great-storytelling-as-told-by-pixar-fcc6ae225f50 https://knowyourarchetypes.com/harry-potter-archetypes/

It’s April Fools Day! Where Marsh talks about Brian Rose, the conspiracy-theorist, podcaster, and former Wall Street banker who is standing for Mayor of London, and Mike talks about Agave Nectar, placebos, and pancakes. Mixed and edited by Morgan Clarke.

Castle & Key Distillery has resurrected a giant in the Kentucky Bourbon industry, the Old Taylor Distillery in Frankfort, Kentucky.  And after many years of restoring the fabled location, Castle & Key has released their first whiskey. Restoration Rye, an aptly named whiskey, is the first rye whiskey to be released from this location as well.  We are joined by co-founder Wes Murry and Blender Brett Connors to discuss the distillery’s history, its whiskey, and their plans for the future.  We taste through Batch 1 of Castle & Key's Restoration Rye during the episode and find that it was well worth the wait. We appreciate everyone who has taken the time to give us feedback on our podcast.  If you enjoy our content, consider giving us a 5 star rating on your podcast app, leave us a review, or tell a fellow bourbon lover about our show. Follow us @BourbonLens on Instagram, Facebook, & Twitter. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com. Visit our website BourbonLens.com to check out our blog posts, or even purchase your own Bourbon Lens tasting glass or t-shirt. Cheers, Scott, Michael & JakeBourbon Lens About the Distillery:  Castle & Key is steeped in Kentucky distilling history, and yet it also presents a reimagining of Kentucky spirits for the future. When attorney Will Arvin came across photographs of an abandoned distillery in 2012, he couldn’t stop thinking about its legacy and the history of the property, previously known as Old Taylor Distillery. He decided to take a visit to the property, and within minutes this industry outsider was inspired to abandon a successful career path to build a meaningful new life for the distillery. After meeting financial advisor, Wes Murry, through a mutual friend, both of their visions became centered around the belief that consistency in flavor is not the only important factor that spirits enthusiasts' value, but rather that people are drawn to high-quality spirits that offer a new tasting experience. The Old Taylor Distillery has a revered place in Kentucky distilling history. In 1887, when Colonel Edmund Haynes Taylor Jr. built the distillery, he intended it to both produce high-quality spirits and stand out from the crowd with its distinctive architectural charm to become the birthplace of bourbon tourism. Inspired by European architecture, the site features a Castle, a classical Springhouse, and Sunken Garden. In 1920, however, Prohibition forced the closing of the distillery and over the course of the next century, the property changed owners and occupants several times, until it fell into ruin. In 2014, Will and Wes began restoring this historic bourbon icon with a focus on changing the narrative around Kentucky spirits. They created a team of like minded people from inside and outside the industry to resurrect the castle by creating Castle & Key Distillery, which opened its doors in 2018. Taking up Colonel Taylor’s dedication to his home state, Castle & Key strives to use local ingredients when possible. Castle & Key makes everything that they sell from carefully selected grains and always chooses to do things in a thoughtful way – even when it’s not the easy way. About the Spirits: Castle & Key’s strategy works to reimagine how Kentucky spirits is showcased by creating consistently high- quality expressions that are unique with each release, instead of striving for one singular flavor profile. Restoration Rye, the first whiskey from the Castle & Key team since its founding in 2014. The highly anticipated release pays tribute to the restoration of the historic property, which was once the iconic Old Taylor Distillery, originally built over a century ago. Castle & Key will also release Roots of Ruin Gin and Sacred Spring Vodka, all of which will appear in dynamic newly designed bottles. All new releases will be available for purchase in Kentucky, Indiana, Tennessee, South Carolina, Texas and Georgia beginning in December. In addition, Castle & Key also reveals its new look with the introduction of Restoration Rye, Sacred Spring Vodka and Roots of Ruin Gin. “We partnered with Stranger & Stranger to make our vision come to life and we couldn’t be more excited about the new look,” says Co-Founder Wes Murry. “The new bottle designs honor the history of our property, those who helped restore the property to its former glory, and the imaginative team that crafted our spirits.” Restoration Rye (BATCH #1: 51.5% ABV; $39.99 SRP; 13,200 bottles) (BATCH #2: 49.5% ABV; $39.99 SRP; 12,540 bottles) The 2020 Restoration Rye, a name that speaks to the restoration of the distillery, features two batches, both with unique flavor profiles. Batch #1 is created from a blend of 60 barrels, and Batch #2 is comprised of 57 barrels. During the blending process, barrels are grouped into pods with specific sensory profiles. Those pods are then blended to achieve the unique, high-quality flavor profiles. No whiskey release from Castle & Key will ever taste the same as each other. Batch #1 Tasting Notes: AROMA: Brown Sugar, Cinnamon Toast, Dried Figs, Pipe Tobacco, Baking Chocolate, Orange Peel TASTE: Sweet Baking Spice, Cinnamon Roll, Caramelized Sugar, Dried Currants, and LightlY Roasted Almonds FINISH: Sweet with light hints of maple syrup and dark honey Batch #2 Tasting Notes: AROMA: Bright, Lemon Peel, Toasted Oak, Apricot, Wildflower, Honey, Graham Cracker TASTE: Pie Crust, Honeysuckle, Mint, Agave Nectar, Dry Cinnamon, Light Stone Fruit FINISH: Cooling, Camphoraceous with light mouth numbing Roots of Ruin Gin (53% ABV; 750ml, $32.99) A spirit that speaks to the restoration of the property from its ruinous state, Roots of Ruin Gin represents the overgrowth of botanicals used in the recipe. A classic spirit, reimagined to delight, Castle & Key gin begins with their rye whiskey base that is distilled into vodka. The vodka distillate is then redistilled, and vapor infused with juniper and a thoughtful selection of seven native herbs and botanicals. The result is a distinct, complex, and heavily aromatic flavor profile offering bright and floral and soft pine scents and balanced notes of citrus and lemon verbena, followed by spicy ginger and sweet chamomile flower. Sacred Spring Vodka (40% ABV; 750ml, $26.99) Sacred Spring Vodka is crafted from a whiskey base and redistilled to the highest proof and purity to maintain a vibrant character and rich mouthfeel. The aroma offers a light and sweet scent, with hints of cashew and citrus. The taste has clean citrus notes followed by vanilla bean and a hint of buttered toast, while the finish is silky and rich with lingering sweetness. About Co-Founder Will Arvin Will is a lifelong Kentucky resident born and raised in Lexington. Before founding Castle & Key, he was an attorney whose experience with construction and real-estate projects made him well-suited for the challenges of resurrecting this bourbon icon. Will is a graduate of Washington and Lee University, where he earned degrees in Economics and Spanish, before attending Cumberland School of Law, where he earned his Juris Doctorate Degree. In 2014, Will left his law practice to pursue his dream of owning a Kentucky distillery and, as luck would have it, he came across the distillery online that was only a 30-minute drive from his home in Nicholasville, KY, and one visit later he fell in love. Growing up in bourbon country, it’s natural that Will developed an admiration and appreciation for the craft of creating spirits - from the grains and mashing, to the distillation process, the aging and the blending. The challenge to restore the site and start a new venture in crafting unique spirits was the opportunity that he had always been looking for. About Co-Founder Wes Murry Wes brings over two decades of financial and operational experience to Castle & Key. His industry experience spans a wide range from transportation to finance to consumer goods. Originally from Lancaster, PA, and growing up with a strong work ethic from working at both his grandfather and father’s businesses, Wes gained the skills that are instrumental in becoming a successful businessman. Wes moved to Kentucky in 2011 and is a graduate of Dickinson College located in Carlisle, PA, where he earned a Bachelor’s of Science in Economics and Computer Science before attending Vanderbilt University, where he earned an MBA in finance, operations, and strategy. In the fall of 2014, Will introduced Wes to the former site of the Old Taylor Distillery and it didn’t take Wes long to realize the opportunity and instrumental role he could play in building Castle & Key. Wes began to research the industry and was given the opportunity and excitement he always dreamt of having in his career.  Wes and Will continue to maintain the vision of Castle & Key and make sure each member of the team is continuing to drive company strategy while holding true to the company’s core values. About Brett Connors, Blender and Brand Ambassador  Brett Connors knows hospitality. Having spent more than a decade in food and beverage, he has refined his skills in the industry and has built a wealth of knowledge in the world of spirits, wine, and beer. As Blender and Brand Ambassador at Castle & Key Distillery, Brett applies his expertise in these fields to reimagine how Kentucky spirits are presented to the world by working on the creative side of Castle & Key's research and development team, utilizing his tasting skills to test different flavors while blending, as well as assisting with product strategy in order to produce spirits that encompass distinct flavor profiles. Brett grew up in Winchester, VA, before attending George Mason University. After graduating with a double major, Bachelor of Arts in Art History and Conflict Analysis Resolution in 2011, he went on to attend a dual master’s degree program, between George Mason and the University of Malta. Upon returning to the United States, Brett moved to Kentucky, where he opened Old Bourbon County Kitchen in 2015, and after that he knew he wanted to pursue his passion for bourbon more actively by working with a producer directly, that producer was Castle & Key.  Brett began working with Castle & Key in 2016 and throughout his time he has worked with the team to identify the best barrels for production each year, and even assisted Castle & Key with getting listed on the National Register of Historic Places. He has worked with the research team to create unique and ever evolving seasonal gins that expand Kentucky's reputation beyond bourbon distillation. Today, each day is different for Brett. From hosting visitors and sharing the story and products of Castle & Key to pursuing his passion for blending by getting creative in the “kitchen,” he wears many hats while at the Castle. In the future, he hopes to continue to create experiences and products that capture the excitement and passion for the site’s history and overall quality of the spirits they produce, and to create an honest space where spirits can be accurately and openly discussed.    Castle & Key As a Destination:  Located at 4445 McCracken Pike, Frankfort, KY Popular travel destination for spirits and history enthusiasts alike as it offers experiences of the many historical parts of the property including, the Boiler Room, Taylorton Station, Counter 17, the Springhouse and the Botanical Trail, as well as explorations of its production process and guided tastings. The distillery is currently open for guests to explore the grounds at their leisure from Friday - Sunday from 12:00 pm - 5:00 pm. Note that currently, guided tastings and production experiences are not available due to COVID-19. For information about Castle & Key please visit https://castleandkey.com or follow on Instagram and Facebook Libsyn photo credit: Castle & Key

Wait right there..this is the second episode of two where we meet a bartender at the top of everyone’s game, so if you want to hear the first part of his journey. Stop and go back to the previous episode.  Oh, did I mention Erik Lorincz is that bartender?! I’m Susan Schwartz, your drinking companion, and this is Lush Life Podcast, every week we are inspired to live life one cocktail at a time by the best in the industry. So we left Erik at the doors of the Connaught Hotel - wondering whether he would take the leap.  As history shows, we know he did and from there his career skyrocketed into the stratosphere, landing him where he is now, proud owner of his own bar, Kwant.   Today we’ll discover: Why working at the Connaught was like playing football like Massi How you could promote a bar before Social Media existed Why 2010 was one on Erik’s best years of all time What job Erik thought would be too big for him What Erik believes are the cocktails for the modern palate   Our cocktail of the week is the Hacienda! INGREDIENTS 30 ml Patron Tequila Silver 10 ml Cocchi Rosa 15ml Lacto Fermented Purple Carrot 10ml Fino Sherry Tio Pepe 10ml Vida Mezcal 15ml of Agave Nectar 30ml of Lime Juice METHOD Add everything to a shaker Shake and strain into a glass with one big ice cube. Garnish with Mexican Marigold   -- You can find this recipe, more tequila recipes and all the cocktails of the week at  ALushLifeManual.com, where you’ll also find all the ingredients in our shop.    Full Episode Details: http://bit.ly/37vij77 ----- Join the conversation on your IOS or Android at flick.group/lushlife where we can talk cocktails until the sun rises! Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to buymeacoffee.com/lushlife Lush Life Merchandise is here - we’re talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers and more covers for everything!  and more!    Produced by Simpler Media Follow us on Twitter and Instagram Get great cocktail ideas on Pinterest New episodes every Tuesday, usually!!

Talk to a Dr. Berg Keto Consultant today and get the help you need on your journey (free consultation). Call 1-540-299-1557 with your questions about Keto, Intermittent Fasting or the use of Dr. Berg products. Consultants are available Monday through Friday from 8:30am to 9 pm EST. Saturday & Sunday 9 am to 5 pm EST. USA Only. Take Dr. Berg's Free Keto Mini-Course! In this podcast, we're going to talk about why agave nectar is bad, even if it's low on the glycemic index. Agave nectar is only 19 on the glycemic index, so it's considered by some people to be keto-friendly. The problem with agave is that it is 70% fructose. So, is agave keto-friendly? No. • Fructose is 7x more damaging to certain parts of the body than glucose • Fructose can create 100x the oxidative stress to glucose • The cells of the body don't absorb fructose, only the liver • High fructose corn syrup is about 55 to 58% fructose • High fructose corn syrup can also cause insulin resistance and fatty liver Fruit has fructose, but it also has fiber, which buffers the response. Fruit also has nutrients, which protect against the damage. However, the fructose will still stop you from staying in ketosis. Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning. FACEBOOK: fb.me/DrEricBerg?utm_source=Podcast TWITTER: http://twitter.com/DrBergDC?utm_source=Podcast YOUTUBE: http://www.youtube.com/user/drericberg123?utm_source=Podcast DR. BERG'S SHOP: https://shop.drberg.com/?utm_source=Podcast MESSENGER: https://www.messenger.com/t/drericberg?utm_source=Podcast DR. BERG'S VIDEO BLOG: https://www.drberg.com/blog?utm_source=Podcast

There is more to this story than meets the eye. The truth might surprise you. Mariela Villaverde, L.Ac., MAOM, ACN Website: functionalco.com Podcast: FLIP your mindset about health on iTunes, Google Play, Anchor. Instagram: @functionalco Note: This content is for informational and educational purposes only. It is not intended to provide or take the place of medical advice or treatment from a personal physician. Neither Mariela nor the publisher of this content takes responsibility for possible health consequences of any person reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.

Talk to a Dr. Berg Keto Consultant today and get the help you need on your journey (free consultation). Call 1-540-299-1557 with your questions about Keto, Intermittent Fasting, or the use of Dr. Berg products. Consultants are available Monday through Friday from 8 AM to 10 PM EST. Saturday & Sunday from 9 AM to 6 PM EST. USA Only. Take Dr. Berg's Free Keto Mini-Course! Intermittent Fasting Basics: https://www.messenger.com/t/drericberg Dr. Berg answers talks about Molasses, Honey and Agave Nectar on a ketogenic plan. He also talks about what blackstrap molasses is and its massive amount of nutrition. Blackstrap Molasses List of Concentrated Nutrition: • Potassium • Manganese • Copper • Iron • Calcium • Magnesium • Phosphorus • B1, 2, 3, 6 Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning. ABOUT DR. BERG: https://bit.ly/2FwSQQT DR. BERG'S STORY: https://bit.ly/2RwY5GP DR. BERG'S SHOP: https://bit.ly/2RN11yv DR. BERG'S VIDEO BLOG: https://bit.ly/2AZYyHt DR. BERG'S HEALTH COACHING TRAINING: https://bit.ly/2SZlH3o Follow us on FACEBOOK: https://www.messenger.com/t/drericberg TWITTER: https://twitter.com/DrBergDC YOUTUBE: https://www.youtube.com/user/drericberg123 Send a Message to Dr. Berg and his team: https://www.messenger.com/t/drericberg

Maple Syrup, Honey, and Agave...Which sweetener is better for you? Find the sweet truth behind the 3 most popular sugar alternatives in this episode of the Coffee Break with Sharp Best Health. NOTESThe Glycemic IndexThe Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolized and cause a lower and slower rise in blood glucose and, therefore usually, insulin levels.There are three classifications for GI:Individual food portion:Low: 55 or lessModerate: 56 – 69High: 70+

This is Nik’s beer—a Kölsch-style Golden Ale, brewed with Agave Nectar, Tropical Hops and Nik in mind. Beer builds community, and we were honored to have Nik at the center of ours. He was a soft-spoken soul who could summon a roar, a roots rock king with tropical panache, and a man who taught us all how lucky we are to have one another. Proceeds from this beer benefit the Dick & Jane Project. KIN STATS STYLE: TROPICAL KÖLSCH with AGAVE NECTARAVAILABLE: 8/18/2018ABV: 4.5%   IBU: 27HOPS: FALCONER’S FLIGHT, CITRA, EKUANOTMALTS: PALE, WHITE WHEATINGREDIENTS: AGAVE NECTARSEASON: SUMMERBENEFITING: THE DICK & JANE PROJECTCONTAINER: KEGS / CANSGLASS: STANGE

In this episode we discussed the life of Dick Gregory, the total solar eclipse, and Marie Chappelle Nadal and her comments about the assassination of 45, number of sexual partners, open marriages/relationships, monogamy, motion in the ocean, the introduction of sex toys, squirting, and more. Did I mention our guest was a Sex Therapists?? Guest: De-Andrea Blaylock-Johnson of Sankofa Sex Therapy, LLC. and Ask of Sex Therapist on Facebook and YouTube. Drink of the Day - "Apricot Whiskey Sour" With this drink we took 1 part Makers Mark Whiskey, 1 part Apricot Brandy, 1/2 part of Agave Nectar, and 1/2 part lemon juice. Shake well and pour over ice. Quote of the Day - "When people say it's better than sex, they clearly aren't having the right kind of sex." "You are responsible for your own orgasm" - De-Andrea Blaylock-Johnson Subscribe to Drinks at the Kitchen Table Podcast on Apple Podcasts. Please rate and comment on Apple Podcasts to let us know your thoughts on the show. We can also be found on Stitcher and Google Play for any of your Android devices. Please leave us reviews and comments about the show. Also subscribe to our YouTube Channel  Follow us on  Facebook Follow us on Instagram and Twitter @drinksatktp Email us at drinksatktp@gmail.com  

The original set of Tequila Aficionado podcasts by Alex Perez kicked the whole thing off.  Until 2006, Tequila Aficionado was a forum and news aggregator.  With the launching of podcasts, Tequila Aficionado became something else altogether.  Since then, we have grown to become a creator of original content in both written and video formats.  Now, we come full circle with an audio format that fits every aficionado’s lifestyle. FTC Disclosure: Any samples received were delivered free of charge without promise of a positive review.  Tequila Aficionado never accepts payment for reviews or features on Sipping Off the Cuff or Open Bar.  All brands featured on Open Bar must be vetted as a previous or current Tequila Aficionado Brand of Promise Nominee. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tequilaaficionado/support

Global Food Sources are now being used to create healthy and in-demand products and Brian Oaks, founder of Global Goods uses the demand to generate a supply in struggling areas where the economic boost is most needed. Global Goods is a company that sources and manufactures Agave Nectar, Coconut Oil, and mexican Vanilla products. The company also produces its own Natural Skincare line Cocave. Global Goods sells all over the world and do this by also providing local jobs to struggling areas in Africa , Asia, the Dominican Republic and many other nations.   Here’s a glimpse of what you’ll learn: [1:05] Jeremy’s introduction of Brian Oaks, CEO of Global Goods. [2:00] When Brian first went to Africa to source possible products. [13:01] The first problems Brian had building the business globally. [21:07] The way Brian’s parents taught him to fight his own battles. [29:02] The things Brian wanted to do in high school and college. [36:15] Brian’s first experiences trying to import products from Mexico vanilla. [44:51] Getting a call from Trader Joe’s. [48:00] Getting the test results on the purity and benefits of agave for diabetics. [51:20] The main differences between Global Goods agave and other brands. [59:34] How the Oprah / Dr. Oz connection made an impact on sales. [1:05:12] The struggles Brian’s wife has experienced with health, etc. and how a focus on healthier diet has made a huge difference. [1:09:00] The unique packaging and presentation of Brian’s products. [1:14:55] Customer suggestions for product ingredients and selling on 65,000 websites. [1:23:53] The possibility of selling on Amazon. [1:26:05] How you can connect with Brian. [1:26:40] Brian’s lowest business moments. [1:29:47] The proudest moments so far: the Agave line of products. [1:35:29] What’s next for Brian and Global Goods? In this episode… Global food sources are becoming more and more popular these days in health and wellness communities and for people with particular dietary restrictions and needs. Global Goods is a leader in providing incredible products such as agave nectar, coconut oils, essential oils, and much more. This conversation with Brian Oaks, CEO of Global Goods reveals how the company sources and supplies their products - and sells them successfully only from their online storefront. What would it be like to build an extremely popular and successful business and help some of the most disadvantaged communities in the world at the same time? Brian Oaks and the team at Global Goods have figured out how to do exactly that, sourcing raw materials from places like the Dominican Republic and Mexico and creating products western consumers pay high prices for. The Global Goods team is concerned about the quality and purity of the global food sources they use but that’s not all they care about. The team is also concerned that their work in disadvantaged countries also boosts the economy and way of life for the local workers in those countries. You can hear how Brian Oaks and the Global Goods team keep that careful balance, on this episode of Inspired Insider. The difference the right kind of ingredients makes for people with serious health conditions like diabetes is incalculable. Brian Oaks knows from first-hand experience the difference healthy foods and good sources make. His wife has struggled with health issues for many years and only recently has turned a corner toward better health through dietary changes. That knowledge and experience encourages Brian all the more to ensure that the global food sources used in his products are the best possible. What difference would it make to your business if Oprah and Dr. Oz featured your product on national television? Brian Oaks can tell you. In a random segment of the Dr. Oz portion of Oprah’s show he held up a bottle of Global Goods Agave Nectar, sourced in Mexico and said it was what he used as a sweetener in place of sugar. The sales started rushing in. You can hear the whole story on this edition of Inspired Insider. Resources Mentioned on this episode www.GlobalGoods.com www.GlobalGoods.com/products - scroll down to see the coconut oil drums Trader Joe’s Google Analytics www.IWantASpa.com Sponsor for this episode Our sponsor today is www.Rise25.com where entrepreneurs of 6,7, and 8 figure businesses come together live and in person every few months to solve their biggest business challenges through this high-level Mastermind group. Each member leaves each week with lifelong friendships and actionable steps to take their business to the next level. Check out Rise25.com - a group run by myself and cofounder John Corcoran. Rise 25 is application only.

When you make an expensive business mistake like Brian Oaks did early in the life of his business, it can sink you. Brian Oaks founder of GLobal Goods where they source and manufacture Agave Nectar, Coconut Oil, and Mexican Vanilla products. The company produces their own natural skincare line Cocave. They sell all over the world and do this by also providing local jobs to struggling areas like in Africa , Asia, Dominican Republic and many other nations. On this episode you’ll hear how Brian and his team overcame a costly mistake early on to build a successful company and have provided jobs for many in 3rd world countries.   Here’s a glimpse of what you’ll learn: [0:11] Jeremy’s introduction to his guest, Brian Oaks. [1:35] The lowest moment in Brian’s business: an expensive mistake. [3:30] A recent challenge that didn’t get Brian very upset (since he’s endured so much). [4:40] The proudest moment: launching a new product line that nobody had done before. [6:47] Stories of sustainability Brian’s company has been able to provide for others. [10:29] Other nations Brian is considering for new product sourcing. [12:50] Passions change over time - and that’s OK. In this episode… Nobody wants to make an expensive business mistake, especially in the first years of their company. But if it does happen how do you overcome it to keep the company afloat? That was exactly what Brian Oaks and the Global Goods team had to discover for themselves after a purchase of coconut oil turned into a huge mistake. Hear the lessons Brian learned on this episode. Mistakes are part of the learning curve for an early stage company. But costly mistakes are hard to recover from because they hurt the company more during the early stages. But once the mistake is made you’ve got to learn how to pivot and discover other alternatives that can turn the mistake into a profitable opportunity. That’s exactly what Brian Oaks and his team were able to do within a few months of a huge mistake. You can hear how they handled it, on this episode. After facing a huge mistake early in the life of his company Brian Oaks learned to take the mistakes and missteps along the road to building the company in stride. He’s learned that there is always something that can be done to either mitigate the mistake or turn it into another opportunity. Find out what he learned by listening to this conversation. It’s exciting to launch a product line that nobody else has had the opportunity or foresight to create before. Brian Oaks says that one of the most exciting opportunities the Global Goods team has is to bring together the resources of an underdeveloped country and the needs of consumers into a new product line that will serve everyone. You can hear how he loves to make money for the sake of helping others, on this episode. Brian Oaks has learned that while it’s important to work on projects you are passionate about, passions change over time - and that it’s OK that they do. On this episode, Brian describes the kinds of things he’s passionate about these days and how the work he does through his company, Global Goods, enables him to pursue them. Resources Mentioned on this episode www.GlobalGoods.com Sponsor for this episode Our sponsor today is www.Rise25.com where entrepreneurs of 6,7, and 8 figure businesses come together live and in person every few months to solve their biggest business challenges through this high-level Mastermind group. Each member leaves each week with lifelong friendships and actionable steps to take their business to the next level. Check out Rise25.com - a group run by myself and cofounder John Corcoran. Rise 25 is application only.  

Owner of the 3 locations her in town. Kaye Baron and her General manager of the gyms, “Queen” Be sit down to talk about the Colorado Springs franchise but more importantly how it has changed general manager Be’s life. Fitness is a powerful tool and has the ability to completely transform a person’s life and way of living 180 degrees. Be describes her story about how she lost over 80 pounds of fat and gained lean muscle, strength and confidence. During the interview we talk about the psychology behind exercise and how it’s the best therapy (usually cheaper too!) along with the 9Round fitness center goals and how they want to help make a lasting change, not only with the body, but with the community as well. First, what is 9Round? 9Round is an interval based gym where the members move through 9 different rounds, each being 3 minutes long. The rounds are a mixture of kicking, punching, squatting, pushing and we can’t forget the infamous speed bag! Takeaways and tips – During the show we received many great tips from both Be and Kaye and one of the most memorable one is to just start. No matter what program or activity you choose to do starting is going to be the hardest part and also believe, believe in yourself and know that anyone has the power to change! Also, here is the Smoothie recipe link and that recipe for homemade banana ice cream we talked about: Smoothies Link Banana Ice Cream Recipe: 1 Frozen Banana 1/4 Cup Almond Milk (or any milk) 2 Tsp. Cocoa Powder. 1 Tbsp. Agave Nectar. Directions: Mix All Ingredients together in a food processor or blender. You may need to add a little more milk depending on how big you banana is (That’s what she said). Once you get a thick ice cream like texture you are ready to eat! or you can freeze it for an hour for a thicker texture! Email: drew@undertenfitness.com Twitter: @undertenfitness Facebook: undertenfitness Instagram: undertenfitness And as always remember – Stay Motivated! Drew Smith  

Bart Scott and Guy Hutchinson kick back with a Halloween drink and tales of Saturday morning cartoons, mountain climbers, grabbing snakes, German ALF and the cost of a thumb. To drink along with the boys you need 1 1/2 oz White Rum, 1 oz St. Germaine, 1/2 oz Grenadine, 1/2 oz Blue Curacao, 1 oz Agave Nectar.

Want to have ageless skin whether you're 35 or 80? It's easy, I promise you. First, change your way of eating from a diet of packaged convenience foods to pesticide-free, whole organic foods that are unprocessed. Next, never use canned fruits in any recipe that needs sweetening. Instead, go for fresh top quality stevias. Then use organic spices and herbs to create great flavors for all your dishes. The sugar content of any food is most deliberately hidden by food manufacturers who, if they list it at all, give it a name that shoppers will not recognize. It's essential to be very cautious when looking for alternatives to sugar itself. These fall into three main categories: Artificial sweeteners—which you must avoid like the plague if you value your skin and your health. Sugar alcohols. So-called natural sweeteners. HERE'S WHAT YOU NEED TO REMEMBER: The first group never to use are the artificial sweeteners—each very harmful in its own way. These include aspartame—the worst of the lot. You'll find it in Equal and NutraSweet, as well as hidden in all sorts of packaged foods and sugar-free gums. Then there is sucralose. It is also nasty. It's the main ingredient in Splenda. And of course, there is good old saccharine, which you'll find in Sweet and Low, as well as many other artificial sweeteners by different names. There is much evidence to back up how dangerous these are. Avoid all of them completely forever about your skin and your health. The second group of sugar alternatives are the sugar alcohols. They all have “ol” in their name—such as xylitol, sorbitol, maltitol, mannitol, glycerol and lactitol. These sugar alcohols can spike blood sugar, so beware. Just because some product label says “sugar-free” this is not necessarily the truth, nor can you be sure it is calorie-free. Probably safest of the lot is xylitol, but only if you use it occasionally and sparingly. (By the way, xylitol is deadly for your cats and dogs.) The third group of sugar substitutes is often referred to as “natural sweetener”. This is a misnomer if I have ever heard one. Take, Agave Syrup and Agave Nectar which are even worse than the dreadful high-fructose corn syrup. It's absurd to refer to these products as “natural”, despite all the advertising hype that tries to make you think that they are. Higher in sugar content than almost any other sweetener on the market, Agave has virtually no nutritional value. As for honey—this has become seriously distorted because of the hideous damage being done to bee colonies. You want to avoid honey as well unless you can gather it from your own hives. So what are your safest choices? Stevia is number one on the list. This is an exotic herb which grows in subtropical areas of South America. This plant has been used to sweeten herbal drinks since pre-Columbian times. It's a godsend for enhancing health and reducing your sugar intake. It's great for sweetening drinks and baking dishes. But make sure you use only the best. All sorts of so-called stevias such as Truvia and Purevia continue to be promoted by multinational corporations. They call themselves “all-natural sweeteners”. In reality, they have been manufactured only from “certain active ingredients” in the stevia plant, not from the whole plant. As a result, they are distortions of the real thing. Don't use them. Another good natural sweetener is Lo Han Guo, which comes from a Chinese fruit. It's more expensive than stevia. Sugar of any kind is a killer both in terms of your health and your good looks. Make these changes now and in as little as three weeks you'll be amazed at how much better your skin looks, and how much better you feel all round. You may be surprised after a month or so to find you no longer even want sugar once your body has quite naturally eliminated its sugar cravings. I find this happens to many, many people. It feels like breaking free from a control mechanism that once undermined your life and your sense of self.

Want to have ageless skin whether you’re 35 or 80? It’s easy, I promise you. First, change your way of eating from a diet of packaged convenience foods to pesticide-free, whole organic foods that are unprocessed. Next, never use canned fruits in any recipe that needs sweetening. Instead, go for fresh top quality stevias. Then use organic spices and herbs to create great flavors for all your dishes. The sugar content of any food is most deliberately hidden by food manufacturers who, if they list it at all, give it a name that shoppers will not recognize. It’s essential to be very cautious when looking for alternatives to sugar itself. These fall into three main categories: Artificial sweeteners—which you must avoid like the plague if you value your skin and your health. Sugar alcohols. So-called natural sweeteners. HERE’S WHAT YOU NEED TO REMEMBER: The first group never to use are the artificial sweeteners—each very harmful in its own way. These include aspartame—the worst of the lot. You’ll find it in Equal and NutraSweet, as well as hidden in all sorts of packaged foods and sugar-free gums. Then there is sucralose. It is also nasty. It’s the main ingredient in Splenda. And of course, there is good old saccharine, which you’ll find in Sweet and Low, as well as many other artificial sweeteners by different names. There is much evidence to back up how dangerous these are. Avoid all of them completely forever about your skin and your health. The second group of sugar alternatives are the sugar alcohols. They all have “ol” in their name—such as xylitol, sorbitol, maltitol, mannitol, glycerol and lactitol. These sugar alcohols can spike blood sugar, so beware. Just because some product label says “sugar-free” this is not necessarily the truth, nor can you be sure it is calorie-free. Probably safest of the lot is xylitol, but only if you use it occasionally and sparingly. (By the way, xylitol is deadly for your cats and dogs.) The third group of sugar substitutes is often referred to as “natural sweetener”. This is a misnomer if I have ever heard one. Take, Agave Syrup and Agave Nectar which are even worse than the dreadful high-fructose corn syrup. It’s absurd to refer to these products as “natural”, despite all the advertising hype that tries to make you think that they are. Higher in sugar content than almost any other sweetener on the market, Agave has virtually no nutritional value. As for honey—this has become seriously distorted because of the hideous damage being done to bee colonies. You want to avoid honey as well unless you can gather it from your own hives. So what are your safest choices? Stevia is number one on the list. This is an exotic herb which grows in subtropical areas of South America. This plant has been used to sweeten herbal drinks since pre-Columbian times. It’s a godsend for enhancing health and reducing your sugar intake. It’s great for sweetening drinks and baking dishes. But make sure you use only the best. All sorts of so-called stevias such as Truvia and Purevia continue to be promoted by multinational corporations. They call themselves “all-natural sweeteners”. In reality, they have been manufactured only from “certain active ingredients” in the stevia plant, not from the whole plant. As a result, they are distortions of the real thing. Don’t use them. Another good natural sweetener is Lo Han Guo, which comes from a Chinese fruit. It’s more expensive than stevia. Sugar of any kind is a killer both in terms of your health and your good looks. Make these changes now and in as little as three weeks you’ll be amazed at how much better your skin looks, and how much better you feel all round. You may be surprised after a month or so to find you no longer even want sugar once your body has quite naturally eliminated its sugar cravings. I find this happens to many, many people. It feels like breaking free from a control mechanism that once undermined your life and your sense of self. Try it and find out for yourself.

Want to have ageless skin whether you’re 35 or 80? It’s easy, I promise you. First, change your way of eating from a diet of packaged convenience foods to pesticide-free, whole organic foods that are unprocessed. Next, never use canned fruits in any recipe that needs sweetening. Instead, go for fresh top quality stevias. Then use organic spices and herbs to create great flavors for all your dishes. The sugar content of any food is most deliberately hidden by food manufacturers who, if they list it at all, give it a name that shoppers will not recognize. It’s essential to be very cautious when looking for alternatives to sugar itself. These fall into three main categories: Artificial sweeteners—which you must avoid like the plague if you value your skin and your health. Sugar alcohols. So-called natural sweeteners. HERE’S WHAT YOU NEED TO REMEMBER: The first group never to use are the artificial sweeteners—each very harmful in its own way. These include aspartame—the worst of the lot. You’ll find it in Equal and NutraSweet, as well as hidden in all sorts of packaged foods and sugar-free gums. Then there is sucralose. It is also nasty. It’s the main ingredient in Splenda. And of course, there is good old saccharine, which you’ll find in Sweet and Low, as well as many other artificial sweeteners by different names. There is much evidence to back up how dangerous these are. Avoid all of them completely forever about your skin and your health. The second group of sugar alternatives are the sugar alcohols. They all have “ol” in their name—such as xylitol, sorbitol, maltitol, mannitol, glycerol and lactitol. These sugar alcohols can spike blood sugar, so beware. Just because some product label says “sugar-free” this is not necessarily the truth, nor can you be sure it is calorie-free. Probably safest of the lot is xylitol, but only if you use it occasionally and sparingly. (By the way, xylitol is deadly for your cats and dogs.) The third group of sugar substitutes is often referred to as “natural sweetener”. This is a misnomer if I have ever heard one. Take, Agave Syrup and Agave Nectar which are even worse than the dreadful high-fructose corn syrup. It’s absurd to refer to these products as “natural”, despite all the advertising hype that tries to make you think that they are. Higher in sugar content than almost any other sweetener on the market, Agave has virtually no nutritional value. As for honey—this has become seriously distorted because of the hideous damage being done to bee colonies. You want to avoid honey as well unless you can gather it from your own hives. So what are your safest choices? Stevia is number one on the list. This is an exotic herb which grows in subtropical areas of South America. This plant has been used to sweeten herbal drinks since pre-Columbian times. It’s a godsend for enhancing health and reducing your sugar intake. It’s great for sweetening drinks and baking dishes. But make sure you use only the best. All sorts of so-called stevias such as Truvia and Purevia continue to be promoted by multinational corporations. They call themselves “all-natural sweeteners”. In reality, they have been manufactured only from “certain active ingredients” in the stevia plant, not from the whole plant. As a result, they are distortions of the real thing. Don’t use them. Another good natural sweetener is Lo Han Guo, which comes from a Chinese fruit. It’s more expensive than stevia. Sugar of any kind is a killer both in terms of your health and your good looks. Make these changes now and in as little as three weeks you’ll be amazed at how much better your skin looks, and how much better you feel all round. You may be surprised after a month or so to find you no longer even want sugar once your body has quite naturally eliminated its sugar cravings. I find this happens to many, many people. It feels like breaking free from a control mechanism that once undermined your life and your sense of self. Try it and find out for yourself.

An Access to Health Experts interview with special guest Jonny Bowden author of Healthiest Meals on Earth. In this segment, Jonny discusses Agave Nectar, its similarities to other sweeteners and the benefits of the sweetener Lo Han. He also talks about what essential minerals new mothers should take after giving birth. Now Free! An archive of Liz's work from 2004 to 2008, this site provides relevant, researched, cutting-edge information from top holistic experts. Visit www.accesstohealthexperts.com for more information.

Agave Nectar Not So Natural

Dr. Michael F. Roizen talks with Julie Bain from Reader's Digest