Podcasts about b12

Discover the five science-backed reasons you're always tired and what to do about it. From adrenal dysfunction and chronic inflammation to nutritional deficiencies, sunlight exposure, and hormone decline—learn how to identify your fatigue triggers and restore your energy naturally with actionable lab work, lifestyle changes, and targeted supplementation. FEATURED PRODUCT Zen, featuring bovine adrenal gland extracts, is designed to support adrenal function and help regulate cortisol levels—the key hormone controlling your stress response, sleep quality, and daily energy. If you're always tired despite getting enough sleep, Zen provides the targeted adrenal support your body needs to restore balanced cortisol production and reclaim the calm, sustained energy you've been missing. Get zen here: https://mswnutrition.com/products/zen 5 KEY TAKEAWAYS Adrenal dysfunction is the primary cause of chronic fatigue - When stress overactivates your adrenal glands for years, cortisol production becomes imbalanced, disrupting sleep and draining energy even after a full night's rest. Chronic inflammation creates debilitating tiredness - Conditions like insulin resistance, autoimmune disorders, liver issues, and chronic pain keep your body in a constant state of metabolic stress that depletes energy reserves. Nutritional deficiencies directly impact energy production - Deficiencies in B vitamins (especially B6, B9, and B12), choline, and vitamin D impair neurotransmitter production and cellular energy, with genetic factors like MTHFR compounding the problem. Morning sunlight is non-negotiable for energy regulation - Just 10-15 minutes of morning sun exposure produces 10,000 IU of vitamin D, increases serotonin and cortisol naturally, and sets your circadian rhythm for better sleep and daytime energy. Hormone decline accelerates fatigue after age 40 - Low testosterone in men and declining estrogen in women contribute significantly to persistent tiredness, but addressing adrenal health should always come before hormone replacement. JOIN THE SCHOOL Recovering from adrenal fatigue requires more than just breathing exercises and supplements—your diet plays a crucial role in cortisol regulation and energy stability. That's why we're launching a 6-week "No Grains. No Sugar." class starting Thursday, January 15th. Eliminating grains and sugar helps stabilize blood sugar, reduce inflammation, and take stress off your adrenal glands—giving them the space they need to recover. Beyond the structured classes, the School of Doza community connects you with others working through their own health transformations. Share what's working (and what's not), get accountability for your 90-day adrenal reset, and have your questions answered during our Wednesday "Ask Me Anything" sessions that function like group consults. Whether you need help interpreting your DHEAS results, troubleshooting your HRV tracking, or figuring out why you're still crashing at 2 PM, the community and weekly sessions give you direct access to guidance and support. Start with a FREE TRIAL and join us for the "No Grains. No Sugar." class to accelerate your adrenal recovery.

David A. Williamson had a near-death experience during cardiac arrest that didn't just change his beliefs — it ended the person he used to be.After watching his body die from outside the hospital room, he returned without the anger, fear, and rigid identity that once controlled his life.We explore ego death, consciousness, attention, and how a single experience can permanently alter how you relate to the world — and to other people.This conversation isn't about death itself.It's about what survives when identity falls away.For more on today's guest: ⁠David A. Williamson⁠Sign Up For E-Mail Updates Here > ⁠⁠Submit Your Email⁠⁠If you're looking for Grief Support check out our new ⁠Grief Journey App⁠⁠www.studio.com/griefjourney⁠Support the ShowJoin the ⁠DEAD Talks Patreon⁠ for just $2 to support the mission—and get episodes early & ad-free!Hats, Shirts, Hoodies + More: ⁠Shop Here⁠ ⁠“Dead Dad Club” & “Dead Mom Club”⁠ – Wear your story, honor your people.Exclusive Discounts⁠10% off Neurogum⁠ – powered by natural caffeine, L-theanine, and vitamins B6 & B12 to boost focus and energy.About DEAD Talks DEAD Talks with David Ferrugio approaches death differently. Each guest shares raw stories of grief, loss, or unique perspectives that challenge the “don't talk about death” taboo. Grief doesn't end—it evolves. After losing his father on September 11th at just 12 years old, David discovered the power of conversation. Through laughter, tears, and honest dialogue, DEAD Talks helps make it a little easier to talk about death, mourning, trauma, and the life that continues beyond it.Connect with DEAD Talks⁠YouTube⁠ | ⁠Facebook⁠ | ⁠Instagram⁠ | ⁠TikTok⁠ | ⁠www.deadtalks.net

279. What if this ONE nutritional upgrade changes everything: An Interview with Sue Becker   Proverbs 14:12 NIV "There is a way that appears to be right, but in the end it leads to death."   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home-Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 15 grandchildren and 1 great-grandchild so far. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: Will you tell us about your professional background and share what led to a life-changing discovery?  In addition to helping us feel better, how can this swap also affect our weight? We are told gluten is the enemy, but you teach how wheat can actually be the cure, not the cause. . . Will you elaborate why even people who are sensitive to gluten can still enjoy this bread and experience greater health benefits because of it?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:09)   Laura Dugger: (0:11 - 1:29) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Have you heard about this one-of-a-kind experience, the Radiant Faith and Wellness event?   It's going to take place January 30th and 31st at the Cannery in Eureka. I hope you learn more or purchase your tickets on this website or check them out on Instagram at @radiantwellnessevent and make sure you stay tuned to find out what the code is so that you can purchase your discounted tickets.   Happy New Year everyone! I am so excited to get to kick off the year with one of the best episodes I can ever remember.   You are in for a treat today with my guest Sue Becker. She is going to enlighten us to the one achievable, easy-to-implement nutritional change that could change everything. Here's our chat.   Welcome to The Savvy Sauce, Sue.   Sue Becker: (1:30 - 1:39) Thank you so much for having me. It is a real honor to be able to share my story, share my message with others that can listen and hear.   Laura Dugger: (1:40 - 1:56) Well, it may be one of the times I've most anticipated this conversation, but I'd love to just start by going back. Will you tell us about your professional background and share what led to a life-changing discovery?   Sue Becker: (1:56 - 14:21) Yes, yes. Well, it's a little bit of a long story, but I'll keep it as brief as possible. So, I always say, many years ago, headed off to the University of Georgia as a pre-med student because I loved studying everything about the human body and I wanted to help people and save the world, you know, all the grandiose ideas.   But my big passion was physiology and biochemistry. I loved studying that. Got there and realized, you know, I don't really want to be in school that long and I don't want that type of career after I graduate.   I knew my ultimate goal was to be a stay-at-home mom and I was like, okay, so why am I pursuing this? But I loved the field of study. And so changed my major, got accepted into pharmacy school, spent a quarter there and went, this isn't really what I want to do either.   So then I was led by the Dean of Pharmacy School to the field of food science, which was an up-and-coming industry at the time. I focused my attention more on the microbiology aspect of it and after graduation, I worked for Kraft Foods for almost five years as a bacteriologist in the lab there. I met my husband at the University of Georgia, and we married, actually, our senior year.   And so then, like I said, after I graduated, I started working for Kraft until I had my first child. I did become a mom, for sure. I have nine children, seven biological, two we adopted later in life, ranging in ages now from 45.   My oldest daughter doesn't like me to tell that, but it's too bad. It's what it is. 45 to 29, I believe Olivia is.   Yes, 29. And then I have 19 grandchildren and my very first great grandchild was born just a few weeks ago. So that's been a real blessing and a treat.   But after graduation, because I loved studying, it's funny, I tell everybody I'm a much better student now than I ever was in college. It's funny how you love to study once you don't have to perform with tests and things. But I continued studying physiology, biochemistry, read the works of prominent biochemists of the day and kind of came at everything with believing that we're fearfully and wonderfully made.   Our bodies know what they need and if they're not getting something they need, then chances are we're going to see sickness or lack of health. So, I kind of came at everything from that standpoint. It might be a little simplistic, but I think it's a great starting place.   So, I focused on feeding my family healthy food, you know, supplementing when we needed to. I tell people I grew up Southern. I grew up in a family of cooks and not chefs, but we cooked.   We ate real meat, real vegetables. My husband and I loved to garden. We grew our own corn and peas and beans and tomatoes and all the things.   So, we were eating real food. But we weren't a sickly family for sure, not compared to what others were, but we still had our share, our fair share. And so, we clipped along like this and I, in 1991, because of my interest in physiology, biochemistry, I subscribed to a publication, a health journal.   And the first publication that came into my home was entitled, "How to Greatly Reduce the Risk of Common Diseases." In this journal, the history of white flour was presented. Now, this was very eye-opening information.   Maybe I need to back up a little bit. The food science is not a nutrition degree. It's not a home economic degree.   It's the study of food processing. Everything that has to be done to keep that food safely on the shelf. Something's great. Something's not so great. So, when I read this information, I was like, how did I miss what's done to our bread? Through my studies, I had always read that whole wheat flour was better, but I didn't understand why.   So, in this journal, the history of white flour was presented. All the processing that is done to make that flour sit on the shelf forever, never really. And this is, like I said, what opened my eyes.   I learned that whole grains, real whole grains are the most nutrient-dense food God has given us. But in that journal, I learned that only when they're freshly milled, do they retain all their vital nutrients. You know, like I said, I had read that whole wheat flour was better.   I was trying to buy the stuff in the store, but it was kind of gross, nasty, I say. Didn't make nice bread, certainly not fluffy muffins. So, kind of gave up on that, trying to make bread with the store-bought whole grain flour.   And so, we were just buying whole wheat flour from the store. But I learned in that journal, it's not really what you think it is. And I, so like I said, I also, as a food scientist, what was so enlightening to me, when I read that word enrichment on the bags of flour or the bread products in the store, I thought, wow, we're making this better than it would have been, had we not done this favor.   I soon learned in this journal that that was not a favor that food companies are doing for us. They replace in their enrichment, a mere fraction of the nutrients that are there. And of course, I learned that once the flour is milled, I learned, well, let me, grains are storable, left whole and intact.   They store fairly indefinitely. But once that flour is, once that grain is milled into flour, it begins to spoil. The nutrients begin to oxidize.   So this led to the invention of these huge steel rolling mills that would take out the very nutrient rich bran, the oil laden germ that was causing the spoilage of the flour and leaving only the endosperm part, which is the white flour, protein and starch. Wonderful discovery. This flour won't spoil.   It'll sit on the shelf forever. And like I said, it looked like a wonderful discovery. And this all happened in the late 1800s, early 1900s.   By about 1910, the steel rolling mills had completely replaced the local millers because prior to the 1900s, most of the bread consumed in this country was either milled at home or the flour was purchased from a local miller. The bread was made at home and it was consumed at home. But with this invention, steel rolling, the steel rolling mills displaced the local millers, white flour, white bread became food now for everyone, rich and poor alike.   And can you imagine every housewife going, yay, I don't have to mill my flour anymore. I'll never forget years ago, Brad's 93-year-old grandfather lived with us for a little while. And I was in the kitchen milling some corn for cornbread.   And he went like this from his chair. He went, "I milled a lot of corn in my day." So, you can imagine people were like, hallelujah, we don't have to mill our flour.   But what seemed like an amazing, convenient, life-saving discovery actually turned out to not be so great. Shortly thereafter, the steel rolling mills and white flour became food for everybody. Three diseases became epidemic.   Beriberi, which is a vitamin B1 deficiency, it results in nervous disorders. Pellagra is a vitamin B3 or niacin deficiency, results in GI issues, skin issues, dementia, mental insanity. And that one really interested me because I did some more research on that and actually found out that the first case of pellagra was diagnosed right here in Atlanta, Georgia, which I'm from that area, you know, this area where our store in Woodstock is 35 miles north.   That first year 30,000 cases were diagnosed. Then anemia was the third disease. This puzzled health officials all over the country. They're like, what in the world is going on?   Why are we seeing this outbreak of diseases? And at first they thought beriberi and pellagra were maybe some type of infectious disease. But eventually they traced it to the new white flour that was on the market and the missing B vitamins and iron minerals that were provided by the bran and the germ.   Because for all practical purposes, that's where your nutrients are. The endosperm, white flours, protein and starch, protein and starches that we need, but not without the fiber, the B vitamins, the vitamin E, the inositol, choline, the iron, the calcium, all those nutrients. And so, things kind of clipped along.   They went to the millers and said, you got to put the bran and germ back in because of all the sickness. But the millers were like yeah, no, that's not going to happen because they had found a very lucrative market for the byproducts, which is so often done now in the food industry. Byproducts of the milling process, the bran and germ were sold to the cattle feed industry, white flour to the people.   So they're like, yeah, we're not giving up that money-making market. So things progressed until 1948. And finally, health officials stepped in, the government stepped in and mandated, you've got to fix the flour, you've got to enrich it.   And that's where I discovered what a deceptive term that is for the 35 to 40, who knows really how many nutrients are lost when they take the bran and germ away. They only replaced it with four, three B vitamins and iron. And of course, B1, B2, B3 and iron.   Supposedly, this took care of the beriberi and pellagra. But I always have to stop here and say, how many nervous disorders do we have in our country today? How many, how much GI disturbances and bowel issues, digestive issues?   How about dementia, mental insanity? What about skin eruptions? I don't think it took care of it.   But anyway, they think it did. And then it would take 50 years, 1998, after watching the rising incidence of birth defects and understanding that it was the missing folate that is no longer in the flour, richest food source, or most common, most readily eaten food source of folate, bread. Who knew?   So, they mandated then that a fifth nutrient be added. And that was folic acid, which, let me stop there and say this, these are synthetically produced supplements, vitamins that are being added to your flour. And particularly the B vitamins, this can be very troublesome, because the B vitamins come as a family, they come as a group, they work together synergistically.   When you take one out of context from the other out of balance, it actually depletes you and causes you to have a greater need. We're seeing that now with folic acid and the development of MTHFR, the folate, you know, reductase gene mutation. So anyway, it's caused more problems than it's worth.   And I've always thought about the scripture Proverbs 14:12, I believe it says, "There is a way that seems right to a man, but the end thereof is death." And we can certainly see that. You know, and if that were not enough, now, we've, we've taken all this away, we produce this beautiful white flour, but the residual oils cause it some yellowing.   So can't have yellowing of that flour. So, they began to choose to bleach the flour and a product called nitrogen trichloride was used for more than 25 years to bleach the flour. It was finally taken off the market because they discovered that this nitrogen trichloride caused seizures in dogs.   Are you ready for this? Hyperactivity.   Laura Dugger: (14:22 - 14:22) Hmm.   Sue Becker: (14:22 - 29:18) When I read that information, it was in 1991. That was the beginning of the scourge of ADD and hyperactivity we're now seeing in our children today. And I couldn't help but wonder, you know, when I read that information, there was one little boy in my son's music class, you know, and, but now, wow, it's pretty prevalent.   So then another bleaching agent is benzoyl peroxide. It's known to destroy B vitamins and vitamin E. And let me just tell you this, grains are one of the, especially wheat is one of the most nutrient dense food groups. Like I said, but it's the, one of the richest food sources of vitamin E and no amount of vitamin E has ever been put back in our enriched right white flour.   So, we lost that source, but now we're using a bleaching agent that's going to destroy it and B vitamins. And then potassium bromate is often used as a dough conditioner. It helps strengthen that gluten structure to help get a better rise in the bread. It's known to cause liver issues and thyroid issues.   And this is what we were consuming. So, wow. Yeah.   Talk about my mind being blown, my eyes being open. And then the rest of the journal was a brief discussion of the common diseases that plague Americans and showed why it was directly related, how it was directly related to our consumption of the processed white flour, lacking the nutrients and the fiber diseases like heart disease, cancer, diabetes, diverticulitis, even varicose veins, skin issues, low energy. I mean, it just went on and on.   And from my, with my background, this made absolute sense. I knew it was scientifically sound, but it was also, it was a Christian publication. It was biblically sound.   And what changed my life here was like I said, always read whole wheat flour, better whole wheat flour, better, but I was buying the stuff in the store and even whole wheat bread in the store. Didn't really see a lot of difference in it. But this introduced me to the idea of an in-home grain mill, buying grain and milling my own flour.   That was life changing. I was like, this is amazing. I can do this.   Wanted a mill. My husband actually bought me a mill for my birthday in 1991. The mill came into our home.   I milled flour. I made bread. I ate bread.   It was delicious. It wasn't gritty. It wasn't heavy.   It wasn't dense. And I tell everyone I pooped the next morning and it was like, what just happened to me? So that was my life-changing experience.   First, first day, you know, my bowel issues were corrected. I had lifelong issues with constipation, struggled with it. Knew I didn't want to take chemical accidents.   So tried to do more alternative solutions, find those and they worked if I did them, but they were, I tell people they were outside of my, your realm of daily eating. You had to do something special. And honestly, sometimes I think we look at alternative methods, you know, supplementation or treatment for ailments that are afflicting us.   And we're not getting, still not getting to the root of the problem. My problem was I was not eating enough fiber. The white bread, the white flour was constipating me.   So this was the only change I made. I tell everyone I've not been constipated since 1991. I know you wanted to hear that, but, but then I had five young children by this time and I, I homeschool my children.   We were active in church and baseball and music lessons and all the things, you know, we were busy. I had nursing baby and, and I, but I'm telling you, when I started just adding this bread to our already real food, we were eating. I noticed significant energy.   Like I said, constipation gone right away. Then I begin to notice first week. It didn't take months.   I was like, wow, I have more energy. My frequent headaches went away. Also with my bowels moving, my chronic constipation went away.   I lived on antihistamines before bread since bread. That's another thing I can stand here and tell you. I've not had an antihistamine or a decongestant of any kind since 1991.   That's pretty amazing. I had frequent migraines, not had one since we started the bread. So those were, I've noticed my sugar cravings went away because now I was getting the real carbohydrates that my body needed and it's sustaining energy.   And then my children, I just noticed they were they were, they would eat and they were satisfied. They love the bread. They love the muffins.   They love the pancakes. It was healthy food. I didn't have to coerce them to eat.   No more snotty noses, no more ear infections for them. And that we just became a much healthier family. And they, my kids didn't necessarily catch every bug that came around.   And if one of them did get sick, didn't necessarily mean that all of us got sick, which a big family, that's, that's pretty significant, you know? And so it was just, and the bread was delicious. When I read that information about whole grains and, and, you know, how bad white flour was, I was, I was thinking that this freshly milled flour was going to be just like the store-bought whole wheat flour I was buying in the store.   And you can probably already tell I'm a very passionate person. So, I read this information. I'm like, we're never eating white bread again.   We're never, white flour's never coming into our house again. And if we have to choke this bread down, we're doing this, you know? Well, we did not have to choke it down at all.   The muffins, the bread, the pancakes, the brownies, cookies, everything I made was absolutely delicious. It was filling and it was satisfying. A lot of people would say, you must spend all your time in the kitchen when all my kids were home.   I'm going, actually, no, we eat breakfast and everybody's satisfied. Nobody snacks. And even my kids begin to notice how other kids snack all the time.   Not my kids, they would eat and they wouldn't eat till the next meal. And so, it was just very, very satisfying. So, I began to share my bread with everybody, bake bread for other people, take it here, take it there.   The next thing I know, so be warned, if you ever start milling and you make bread for somebody, they're going to ask you to make bread for them. So, I did start making bread for other people. And the next thing I know, they're coming to me and saying, my cholesterol dropped 85 points and all I changed was this bread.   You know, I feel better. I have more energy. And the lady with the cholesterol, she, I continued to make bread for her for a while.   And I always laugh. One of the favorite things she liked that I made for her was cinnamon rolls with cream cheese icing. And she said, I ate one after every meal and my cholesterol dropped 85 points in just one month.   And I always laugh. I'm like a statin drug with all kinds of side effects, cinnamon roll with cream cheese icing, you know, and she said, it was her testimony. She goes, "I knew it was the bread. I know it is the bread because three doctors, three different medications, three years, nothing has changed. And this is the only change I made."   So, I started hearing this. And of course, she told all her friends, the next thing you know, everybody's wanting me to make this cholesterol lowering bread for them, you know, and I'll never forget. By this point, I had had my sixth child, still homeschooling, still doing laundry, still baseball, church, all the things. And here I was making bread for my family and then making bread for all these people coming to my door.   And I was spending all day every day making bread and for others and myself. And I just got really tired, to be honest with you. And I was making this bread and a thought came to my mind.   And I just looking back now, I know God put those words in my heart and in my mind. That day, I had also had a few people ask me, would I teach them how to make bread? And where could they get a grain mill?   So the idea came to me, met my husband in the driveway. And I said, when he came home from work, and I said, you know what, I don't think I'm supposed to make bread for the world. I think I'm supposed to teach the world to make bread for themselves.   And that was the beginning right there. We sat down on the porch swing and talked about what we would call it. And I said, I want to call it Bread Beckers.   That's, you know, our, it's funny, we didn't know that at the time. But Becker is a German name that means the baker. So, it is bread bakers.   And anyway, so and, and it's funny, because at that point in 1992, my world was four people, four people had asked me about where they could get a grain mill, and what I teach them to make bread. And today, we, well, we, started our business right then in our home, took a little while to, you know, get everything. And we outgrew our home by 1998, what my husband and I and my children could do.   I mean, it just grew from the testimonies of other people. I mean, just like that lady when and then you get hundreds of people sharing different stories and passing it on, people, people start noticing. So we incorporated with a longtime friend and partner in 1998, moved the business out of our home, we're currently in this lovely 10,000 square foot warehouse, we moved here in 1999.   We have a nice studio kitchen, this is where all my cooking classes take place that we can seat 100 people and regularly we fill up classes like that. We have a lot of online classes already for people to view on our YouTube channel. But and then a few years ago, it's back in 2009, we acquired another warehouse because we are passionate about providing God's people with grain.   That first week here, like I said, customer base of four. A week after starting our business, getting all the license and all that really hadn't started getting anything, God woke me up and said that he was raising up Bread Beckers to be like Joseph to supply his people with grain. And I wrote in my journal that morning that it would be a tremendous thing.   And it would take a few months, we invested in a lot of wheat, we took all of our savings, this was before we incorporated, it was just my husband and I and our family and bought some wheat, you know, and had spent all of our savings. Well, I got a little nervous. And I woke up that morning after unloading all this wheat and writing the checks and seeing the money go out of the savings account.   And I'm like, I don't think the electric company is going to take a bucket of wheat, you know, for payment. So this was my fear. And I felt like, you know, maybe I was being deceived, maybe we were being misled.   And I just cried out to the Lord that he would speak to me and confirm to me that this was what we were supposed to do. And this is how I do it. I just cry out to the Lord.   And then I just go on with my regular Bible reading, not looking for something I could have gone to the story of Joseph because he had already spoken that to me. But my verse for the day in one of my devotionals was Proverbs 11:26. And it says "Cursed is the man who holds back grain when the public needs it. But a blessing from God and man is upon the head of him who sells it."   My husband took that vision. I know you talk about, I was like, what? I could hardly wait for Brad to get up. My husband, Brad, you know, I had awakened early because I was stirring and all just anxious and fearful. And the enemy was just coming at me.   And when I shared that all with Brad that he was sleeping next to me, not knowing that I was in all this turmoil. And he just looked at me and he goes, "Sue, I can think of no other verse that God could have given you to answer and your question and to calm your fears." And so he took it to heart.   So, we now have a second warehouse. It's 13,000 square feet. We are probably one of the largest grain packaging facilities in the southeastern United States.   We have hundreds. I don't know how many we're growing everyday co-ops all over the United States. And we bring in two semi truckloads a week.   I mean, I'm sorry, a month, which is actually a little bit more than that. It's about 190,000 pounds of wheat. That's just wheat.   Package it down into these great food grade buckets, plastic buckets. And we package it with carbon dioxide gas. So it's perfectly storable.   We can guarantee that it's bug free. You know, the enemies of grain are moisture bugs and rodents. So that's why we really firmly believe in packaging it all in buckets.   And like I said, we have probably 180 co-ops now. I don't know. It's growing every day.   We ship wheat all over the country, grain and everything we sell. So it's been a real journey and just a real blessing. And then I started a ministry called Real Bread Outreach.   We clipped along locally, kind of providing grain and grain mills for those who truly can't afford it. But then in 2016, God called me to Haiti. I made 15 trips to Haiti.   We built a bakery there. We trained up another team at an orphanage and they were making bread every day. So right now, in Haiti, it's an intense situation, but the bakery is thriving, feeding about 1,200 school children a day.   And then the other, it's about 150 orphans. Then we went to Tanzania in 2021. We built a bakery there, started a feeding program.   We've helped start a bakery in Israel that is ministering to the Jewish people. We helped train a bakery in Uganda and we've sent mills to missionaries in Japan and the Philippines and Nigeria and Kenya, just all over. And I'll close this part with this.   A few years ago, a friend of mine just, she did, she remembered, she said, "Sue, do you remember when you said to Brad, I don't think I'm supposed to make bread for the world, but teach the world to make bread for themselves." And I'm going to tear up a little bit looking back now, like I said, four people, that was my world. Today, it truly is the world.   And not just because of the internet, but because of where God has called us through our ministry. And it's a real blessing. So, my encouragement to everyone is do the small thing.   You never know where God's going to take you in years to come and how it's going to bless the world.   Laura Dugger: (29:19 - 29:21) So I think that was a lot.   Sue Becker: (29:21 - 29:22) I know.   Laura Dugger: (29:23 - 32:39) It was beautiful. And it makes me think of the verse, do not despise small beginnings for the Lord delights to see the work begin. I'm paraphrasing, but I love how much it has blessed the world.   And I remember the first time I heard you, I was trying to just picture what is a mill, but you literally just turn it on and you pour the grain in and it comes out as flour. It's so easy. And so we purchased our own.   After our conversation, I get to stick in our loaves in the oven. They're still rising right now. And now a brief message from our sponsor.   Radiant Faith and Wellness Event is a unique event designed to bridge the aspects of faith and wellness and to live as our bodies, minds and souls were intended and created. So come together with other like-minded women to receive Christ centered teaching on health and wellness, to nourish your body with good food and to renew your mind and help you shine radiantly. At Radiant, wellness goes beyond worldly standards of wellness and self-help.   So, from worship and inspiring speakers to guided movement, meaningful conversation, biblical teaching, every part of this event is crafted to help you reconnect and step forward renewed. It's the perfect time of year to experience something like this. Radiant is more than just an event.   It's actually a transformational experience and supportive community dedicated to helping women grow spiritually and physically. 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First, this may be a little unrelated, but even thinking of feeding people around the world or feeding our children, you mentioned, you know, a lot of times if your kids were picky eaters, you'd say, okay, ditch the bread and just eat the meat.   But because it's so nourishing and nutritious and that Jesus has given us this as a grace gift, this bread, you can ditch the meat and eat just the bread and get so much nutritional value.   Sue Becker: (32:40 - 37:32) Yes, that and that's funny that you bring that up because, you know, one of the things over the years of studying is of the 44 to 46 absolutely essential nutrients needed by your body for health and to promote life. There's only four slightly deficient or missing in wheat, vitamin A, vitamin C. So, God gave us another kind of food.   Remember in Genesis chapter 1:29, he says, “I've given you plants that bear fruit with the seed in them.” So that's our fruits and vegetables. That's where we get our vitamin A, vitamin C.   Then we get our vitamin D from the sunshine if we get out there and get some. And then B12, of course, is low or is not found in any plant product. That's I mean, plant food.   So, you have to get that from your meat, your red meats and things like that. But that's and so learning that you're absolutely right. When my kids were growing up and the bread was my little toddler, how she'd tell me she was hungry, she would say, “I want a roll with honey.”   That was what she wanted to eat. And I would take the meat off the sandwich. And before bread, it was eat the meat.   After bread, it was just eat the bread, you know, because I knew just from that. And I started thinking about when Jesus said, “Man does not live by bread alone.” He was quoting the Old Testament, but by every word that proceeds forth from the mouth of God, he was reiterating that you think you're living because you have bread and all the biblical, you know, so many of the biblical feasts, Passover and First Fruits, Pentecost, they're around the barley harvest and the wheat harvest.   Grain was a big part of their life and of their sacrifices and all that. And he was saying, you think you're living just because you have bread. But I'm telling you, there's a spiritual life that you have to feed as well.   So, yeah, that was a fun time seeing the change of my perspective of just eat the bread. And, you know, some days, you know, breakfast was typically a pretty big meal for us. Sometimes it would just be pancakes, but a lot of times it would be eggs and freshly ground grits and bread of some sort, muffins.   And then lunch might be muffins and a smoothie because we really weren't that hungry from the bread at breakfast and then dinner. We eat normal. People think we're weird eaters.   But, you know, like I said, I grew up Southern. So, we do country fried steak. We do pot roast.   We do chicken. We do brown rice, mashed potatoes, green beans. You know, we do it all.   And you mentioned something that was funny. When I first started, when I would take bread places, people go, “Oh, my gosh, this coffee cake is so delicious or this bread is so delicious. Can I get your recipe?”   And I'd go, “Well, yeah, you can have my recipe. But you've got to understand, I mill my own flour.” Two things they would always respond with.   And the first one they would go, “You do what?” And I would go, “I mill my own flour.” The second one absolutely intrigued me for years and years until I did a study on what grain mills, the local millers mills, you know, waterwheels and gristmills and ox treading out the grain.   But they would always say to me, “Where do you live?” And I think they thought I must have had a barn and an ox or I lived by a river to have the gristmill to power my mill. Now, you can see my little mill behind me.   It just sits on my counter. And you're right. Turn it on, pour it in, comes out flour in a matter of seconds.   And I tell people, it's really not any slower or more tedious than taking your flour canister out of your cabinet. And I realize we've deviated in this day and time from even using flour and baking things ourselves when we can go to the store and buy it already baked. But it'll change your life.   I have never seen one dietary change bring so many significant across the board, broad spectrum health benefits to myself, my family, and so many people now that share their testimonies with me. It's just been amazing, just absolutely amazing. And, you know, I always, my husband always likes for me to say, you know, in the 25 years of raising my children on this bread, we only had to take them to the doctor twice for an illness.   Twice. And twice on antibiotics. They needed it.   There's a time and place. Twice to the doctor for an illness. In 25 years, there are people and families that go to the doctor more than that in a week.   So, when people say I can't afford it or I don't have time, I'm like, wow, I can just tell you the life-saving and money-saving advantages are, it's hard to describe. So yeah.   Laura Dugger: (37:33 - 38:05) Yeah. And like you said, it's an enjoyable process. It is.   But also, okay, referencing one other thing, just thinking about these ailments. You had quoted, I believe a doctor just saying about constipation that is, and I don't want to botch it, so I'd love to know if you remember this, that most Americans is that three out of five suffer from constipation or even chronic constipation. And that, was it the number one cause of breast cancer and prostate cancer?   Sue Becker: (38:05 - 39:29) Oh, wow. Yes. I'd almost forgotten that.   Yes. I was listening to a CD that someone shared with me, and it was by an oncologist. And I still remember, I would listen to things as we began to travel and share and teach, and I would listen to teaching.   And so, I had this cassette, if you can remember those or even know what those are. And I remember where I was, I was on I-10 headed to Jacksonville to a homeschool show. And this oncologist at the very end of her message, she said, “Toxins are stored in your, let's see, let me see. So, she said toxins are stored in your fatty tissue. In a woman, it's your breast. It's, and in a man, it's his prostate.”   And she said, “When toxins are not carried out of their, your body daily through bowel elimination, then these toxins get absorbed into the body and stored in your fat tissue.” And she said, “So a direct correlation between cancer and constipation is there.” And, and I was just like, what did she just say?   And that blew me away. I mean, that was not me saying it, this was an oncologist. And she's saying one of the leading issues is constipation.   Wow. Yeah, I'd almost forgotten about that.   Laura Dugger: (39:30 - 39:44) Well, and such a simple swap and getting to still enjoy these foods. But in addition to being healthier and the health benefits and making us feel better, how does this also potentially affect our weight?   Sue Becker: (39:45 - 42:33) Well, that's a good question, because we're all told that bread is bad, that bread will make you fat. And I totally agree. The bread that's in the store is devoid of nutrients.   It's devoid of fiber that fills you up. It's devoid of nutrients that satisfy fiber that fills you up. And it's heavily sweetened, sugared, you know, most of the breads we're eating are not just flour, water, yeast, salt. They're usually loaded with other things.   So, they're not satisfying. The fiber in real bread fills you up. So, like I said, you're not going to overeat, you're going to eat and you're going to be satisfied.   You know, I always tell the story when, when we were eating just bread from the store, I had five children, I would make sandwiches, they would, you know, cut them in half, I would make five sandwiches, they would, or I'd make the whole loaf, actually, they would fight over the last one. After bread, real bread that fills you up, I would make five sandwiches, cut them in half, and sometimes they would eat them all. And sometimes they wouldn't.   It was because it was filling, and it was satisfying. And that's something people need to understand. Also, the nutritional deficiency in the foods that we're eating in the store, especially our bread, they're leaving us malnourished, really.   Dr. Denmark, one of the oldest, well, the oldest practicing pediatrician in the country, she lived right here in Georgia. And she said, “We're the most undernourished, overfed people in the world.” We eat a lot because we're never satisfied, because the foods we're eating does not supply our body with the nutrients that we need.   And so, we're constantly craving. I don't think a lot of people don't understand what cravings are. You're craving food because you're needing a nutrient, you know.   And so, we find that we can eat and eat and eat, and, or not we, but Americans can overeat, and they do overeat because they're never satisfied. And so, real bread fills you up, real bread satisfies, it takes those sugar cravings away, which, you know, a lot of high calorie foods, they're loaded with sugars, and that's what we're craving a lot of times. I read something, women tend to crave sweets and chocolate, and men tend to crave salty.   And, but both, if we're craving, you know, processed foods, you know, you can sit down and eat the whole bag of cookies, where you make cookies from freshly milled flour, one, maybe two, if you go three, you kind of go, I really didn't need that one, you know. So, it's just filling, it's satisfying. We have so many people, testimonies of people saying they've lost, one lady said she lost over a hundred pounds, that was over the course of a while, you know, of a year or so, but she did it right.   She just started eating real food that nourishes and satisfies.   Laura Dugger: (42:34 - 44:21) I want to make sure that you're up to date with our latest news. We have a new website. You can visit thesavvysauce.com and see all of the latest updates.   You may remember Francie Heinrichson from episode 132, where we talked about pursuing our God-given dreams. She is the amazing businesswoman who has carefully designed a brand-new website for Savvy Sauce Charities, and we are thrilled with the final product, so I hope you check it out. There you're going to find all of our podcasts, now with show notes and transcriptions listed, a scrapbook of various previous guests, and an easy place to join our email list to receive monthly encouragement and questions to ask your loved ones, so that you can have your own practical chats for intentional living.   You will also be able to access our donation button or our mailing address for sending checks that are tax deductible, so that you can support the work of Savvy Sauce Charities and help us continue to reach the nations with the good news of Jesus Christ. So, make sure you visit thesavvysauce.com.   And throughout the years, you've seen these different trends from Atkins to Paleo, and now a lot of times we're told gluten is the enemy, but I love how you say that wheat can actually be the cure, not the cause.   So, can you elaborate on that, and even why some people with gluten sensitivities may still be able to consume bread that was made with freshly milled grain?   Sue Becker: (44:21 - 1:01:23) Right, so, yeah, I think what people need to understand is what gluten actually is. And gluten's not really even in grains, it's just an easy way to verbalize it, I guess. So, gluten is the stretchy substance that forms from two proteins that are found uniquely in the wheat family of grains.   So, when you mill wheat into flour, and you hydrate it, wet it, mix it, you know, make a dough out of it, those two proteins, gliadin and glutamine, they form this stretchy substance called gluten. Well, it's very important in bread making that you have these two proteins, because when you make a yeast leavened bread, whether it's sourdough or commercial yeast today, those organisms feed on the carbohydrates both in the wheat and in your dough, and they produce carbon dioxide gas. So, that gluten, those stretchy strands of protein, those two proteins, they trap that carbon dioxide gas, and that's what enables the bread to rise.   So, it's unique to the wheat family of grain. It has always been there. It's why wheat is the king of bread making and always has been.   Who put those two proteins in the wheat family of grains? God did. And just so you know, wheat is not genetically modified, and it has not been altered to produce wheat that has a higher gluten content.   What determines the protein content of grain more than anything, which, what did I say gluten is? It's formed from two proteins. What determines the protein content in grain more than anything is rainfall during the growing season.   So, that's why here in the southeastern United States, we can't make yeast bread making wheat. We can't grow it because we have too much rainfall and it's too warm. So, we grow what's called soft wheat or pastry flour.   That's why southerners eat biscuits, because that's the kind of bread that we can make with the wheat grown here. The colder, drier climates in the breadbasket states of the country, they grow the hard bread making wheat. Now herein lies the problem.   When those steel rolling mills came on the scene and began to take the bran and germ out, what did they leave us with? Protein and starch. Those gluten forming proteins and starch are in that endosperm.   God never intended us to eat that white flour, those protein and starches without the vitamins, the minerals, the enzymes, the vitamin E that the bran and germ provide. So, therein lies a lot of the problem and that's what causes so many digestive issues is that we aren't getting the nutrients and the fiber that will keep our bowels clean and our digestive system moving the way it is supposed to. Now herein lies a bigger problem is that in the food industry and the American people's craving for fluffier bread.   In the food industry, they thought, okay, we can give you fluffier bread. If we take the wheat and we wash it until only all that is left is those two proteins, those gluten forming proteins. They get this stretchy substance and then they dry it and powder it and they add even more pure gluten forming proteins to that white bread.   So, now we have an even bigger problem and then and even in that whole grain bread, people want fluffy bread. They don't want, you know, coarser whole grain bread. So, check your ingredients.   That 100% whole grain bread that you might be already buying, third or fourth ingredient gonna be vital wheat gluten or gluten flour, whatever they call it and that is greatly upsetting the fiber to flour ratio and causing digestive issues. And then, you know, just the heavily consumption of that bread and you know, the commercially processed bread is a real problem. So, now what we have is people, you know, Americans consuming this bread.   Now, they have every symptom of something called celiac disease. Celiac disease is real. It is genetic.   I am learning. I used to say it's not reversible, but I am learning something that you might have the genes for celiac disease, but they can be turned on or turned off. So, perhaps what is happening is you might have the gene, but now it's being turned on by eating and consuming this high gluten, if you will, bread out of context, not the way God made it.   But then also what is also happening is so now we have people that have all the symptoms. Well, let me back up and just explain what celiac disease, celiac disease, true genetic celiac disease. You are born with these genes, the inability to break down that and metabolize gliadin.   That's one of those gluten forming proteins, which the whole wheat family has that. So, if you can't break it down, it's going to cause digestive issues, abdominal cramping. It's going to eventually as those that protein gets dumped into your large intestine, your bowel, it's going to lay down the villi.   You're going to have leaky gut. You're going to have all these issues. That is true genetic celiac disease, but it affects less than 1% of Americans have those genes and have it turned on for true genetic celiac disease.   So, what is being diagnosed today? Well, everybody eating the commercially processed high gluten packed or you know bread, they're developing the same symptoms, digestive issues, abdominal cramping, laying down the villi. So, they're being diagnosed with celiac disease when it a lot of times is not true genetic celiac disease and I'm not professing to be a medical professional.   I'm not giving anybody medical advice, but here's the good news that I do want to say to you. Non-genetic celiac disease is totally reversible. And the good news is people are finding some that have been diagnosed with celiac going gluten-free been gluten-free for 20 years.   They're finding they can eat the freshly milled flour because it has the right ratio and the good fiber and the good nutrients to heal their gut, cleanse their gut, and get their bowels moving, cleans out. So, bring that villi back to life and they're thriving. They're not just tolerating the bread.   They're thriving and finding reversal of many, many, many health issues. And another big issue too is people don't understand that for the most part digestion begins in your mouth, carbohydrate digestion. You chew your food, your saliva mixes with your food and there's an enzyme carbohydrate digesting enzyme called amylase.   Once you swallow that down in your stomach, your stomach is where protein digestion takes place. It must have an acid environment for those protein digestive enzymes to work. God knew that we're fearfully and wonderfully made.   He created cells in our stomach to produce acid brings the pH. If y'all know what pH is down to one very, very acidic could eat a hole in your stomach. But he also created these cells that produce mucus that lines our stomach and protects it from that high acid.   So, that's where protein digestion needs to take place. Here's the problem. What is one of the most commonly prescribed drugs in America? Prilosec, Nexium.   These are antacids. They're prescribing it for something called acid reflux, which is only compounding the problem. So, these antacids are doing exactly what the name of them describes.   They're alkalizing your stomach acid. So, what's that going to do to protein digestion? It's going to compromise it.   Huh? So, yeah, and the real cause of acid reflux is not too much stomach acid. It is actually too low stomach acid.   Our body's not getting the nutrients that needs to produce that stomach acid. Now, it's acid enough that when it comes back up in our esophagus it burns, but there's a little flap that God created right there at our stomach and our esophagus called the epiglottis. Do you know what's and it's supposed to close so that when that stomachs churning and doing its digestion, it doesn't back that acid doesn't back up into your esophagus, but it closes.   It's stimulated to close by the high acid in your stomach. Do you see what's happening here? So, we're being prescribed an antacid which now we don't necessarily get the burn, but there's all kinds of side effects.   We've compromised protein digestion, which what did we say gluten is protein. Also, do you know the technical term for an allergy a food allergy not a sensitivity or an intolerance the technical term for a food allergy is an adverse reaction to a protein component of your food. I have never seen so many food allergies as we see today.   It's very interesting. Some people are diagnosed with a gluten sensitivity. Well, of course, I think everybody is sensitive to the bread and the store.   Some people can tolerate a little bit better than others, but I know when I occasionally, you know, we go out to a party or an event and we usually avoid bread, but sometimes it's on everything. You know, I know I wake up the next morning and I'm like, I don't feel good. I have a stomachache.   So, I think everybody is sensitive to the bread in the store, but we have now hundreds of testimonies of people who thought they had to be gluten-free or say I have, you know, I haven't eaten bread in 20 years because made me sick. It did this it did that and they are finding they can eat the freshly milled flour because even wheat because it's the right proportions all the nutrients, you know, one of the amino acids that's found abundantly and wheat is glutamine Google it and you'll see a lot of health professionals will actually give you glutamine supplements to heal your gut and it's and it's in the bread. So, then part of the other problem that I see then when people think they're gluten-sensitive or have to be gluten-free now mind you if you truly are genetic celiac, you probably will not be able to eat wheat and I'm saying probably now because I'm learning some things that we can turn those genes off.   I don't know but if you truly are genetic celiac, but that is going to be a diagnosis that probably came when you were young you were going to always have had symptoms of these if you are now 20 or 30 and all of a sudden having these issues and you've been eating wheat all your life chances are you're not true genetic celiac. So, that's something you need to look at but people are finding they can eat the flour. They can eat the wheat and part of a real concern of mine is when you go gluten-free if you don't really need to I've been doing some studying as a food microbiologist gut microbiome has been a big topic.   I've shared I've taught way before it was trendy on, you know probiotics and all of that and fermented foods. I've been teaching it since 1992 but what happens that they're finding on these gluten-free diets. It's actually diminishing your good gut microbiome and encouraging the growth of more pathogenic making you more susceptible to C. diff, E. coli and other sickness causing organisms.   Then you're going to have those organisms are critical for breaking down food that gets dumped into the large intestine and encouraging digestion and enzymes that they create and all kinds of B vitamins and I could go on and on so that is being compromised the next thing, you know, you have allergies to eggs allergies to milk these very restrictive diets change that gut microbiome and they are causing a lot of gut health issues and allergy issues. I've talked to two people in the last few months one lady told to go gluten-free been gluten-free for years. She with tears in her eyes couple of weeks ago came down from Ohio hugged me in was came to our store just wanted to come to our store.   I happen to be here that day. She hugged me tears in her eyes and said I was down to eight foods that I could eat another lady in one of my classes came up and said I was down to seven foods that I could eat, you know, so It puts you on a treadmill that I don't think you want to be on when you start very restrictive diets. It's and not just gluten-free, but even you know, the carnivore and the keto and the paleo the heavy meat diets you need whole grains to break the fats down and cholesterol that those foods are providing and I'm a meat eater.   I mean, that's fine, but to exclude the most nutrient-dense food group God has given us in my mind is very dangerous. Let's see if we can get healing and reverse that I have a podcast and I do it's the bread stories now and I one of my favorites and I recommend it more often than any other is episode 66 sit with Sarah Valentine if anybody that I hear of that say they have to be gluten-free or their celiac, I would say she fit the bill for what surely seemed like a true genetic celiac. She was diagnosed in I think she was around 15 or I don't remember her age.   She was in high school. I think but she had always had trouble even as a little one and she was diagnosed with celiac and she said at the end of the podcast, she goes either God supernatural healed me or it was a misdiagnosis, but she had been gluten-free for 15 years. I believe it was and she told me she said and I she had a dairy allergy.   She couldn't eat dairy and she said, you know dairy I cheated on a little bit because it would just cause me a little discomfort. She goes I never cheated on gluten. Well, her brother and her mother heard about me and they Sarah was off at college and they got a mill and started milling because her brother's children had some health issues.   I think they have warts and my work stories are great. But anyway, bought a mill. She came home from school and they said Sari.   We want you to try this. You nope. Nope.   Nope. I'm I can't finally they talked her into trying a little bit should she ate it no issues at all and she told me on that podcast. She said I pooped the best I've ever pooped.   I have pooped in a long time the next morning. I slept the best. I had no headaches had no adverse reaction and she's become if any anyone My poster child for you know, reversing what appears to be celiac disease and being able to thrive on real bread and freshly milled wheat with the right balance of those protein starches nutrients fiber enzymes vitamin E all the things that bring healing and improve digestion get the bowels cleaned out and the gut healed.   So, yeah, it's something that I think excites me the most and I call it food freedom because what I'm seeing is people are in bondage and you know, when you can't eat this and you can't eat that and I understand there's some I have a granddaughter that has a dairy a true dairy allergy and I get it and those are real and you don't want to you know diminish those but we are seeing so many people that the bread in the store totally disrupts their system and causes all kinds of issues were seeing them not only like I said tolerate bread made from freshly milled flour, but bring healing bring healing and I that is so much our Lord that God knows what he's doing in his intentional design. He is all about healing and freedom versus of setting the captives free.   Laura Dugger: (1:01:38 - 1:01:40) Oh gosh, that was a big one. Yeah.   Sue Becker: (1:01:40 - 1:02:10) Yeah, but it also just one real practical thing as we're talking about gluten and fermentation with sourdough. This is a two-parter because if you feed it with white flour or add that I'm assuming that diminishes effects and if you feed it with fresh milled flour and then add that to bake it in bread, is that like double the benefits because you've got the fermentation and the grain or how does that work?   Sue Becker: (1:02:10 - 1:07:07) You know, I can't find any real definitive information, but let's back up and let's talk about sourdough with white flour there for a while when we were still traveling back in the probably early 2000s a lot of teaching coming out going even celiacs can eat, you know sourdough bread and they were making it with white flour and all of this. Is it better than the stuff you're buying in the store? Maybe but white flour is white flour and it's still process is still been stripped of all the vitamins the minerals and the fiber.   So, in my viewpoint, it is no better for you. If you're making it's kind of a waste of time if you're making sourdough bread with white flour. Now, if you start milling your own flour and making your sourdough with that, that's a whole other realm.   And like I said, I've done lots of studies most what I find when I read is that when we went to commercial yeast, we gave up flavor. So, I get that and that the bread is kind of flavorless now. So, I get that a little bit but as Americans and especially children, we like our fluffy bread, don't we?   Yeah, so, kids, you know, don't fret if you're making bread with commercial yeast. That's the way I make most of my bread. But as a microbiologist and knowing that when those lactic acid organisms feed on sugars, they produce B vitamins.   That's like yogurt. Why yogurt has B vitamins and maybe your milk, you know, just uncultured milk doesn't. So, I know that that increases the availability of those nutrients.   So, I think there is definitely some nutritional advantages that you take it to a whole new level. But what I say that commercial yeasted bread is not healthy and you can't do that that you only need to be doing sourdough, you know, I learned to make sourdough from white flour when I was first married long before milling came into our family by the time I had my children I had vacated that and then when I started milling I used commercial yeast and have for most of my years and we saw tremendous health benefits. So, I don't diminish one over the other but I certainly recognize that yeah, you might have some better nutrient bioavailability. I don't buy into the that you have to do the long fermentations to prevent the anti-nutrients like phytic acid from keeping you from absorbing minerals because I've had mineral checks and we've seen people testify that they had to have blood transfusions regularly because they were anemic all their life.   They start milling making their bread with commercial yeast, you know, and they're no longer anemic and we've seen countless people that and the same with me. I'm never low in my minerals. So, I don't buy into that.   But I say, you know, hey if you feel like you can digest sourdough bread better than commercial yeast leavened bread. I'm not going to argue with you go for it do it. But I also don't want to put a heavy burden on especially young moms that are like it's going to take me three days to make bread, you know, or it's you know, no, it doesn't have to so that's kind of my stance on it.   Do what works for your family sourdough is a rhythm. So, you got to kind of get into it about the time I get into it. We take a trip.   I go speak somewhere. I'm gone for four days and I'm like, okay, where am I with this? So, you know, that's just kind of my viewpoint and what I want to encourage people do what works for you what you want what your family likes.   I love I've got sourdough bread rising right now. There's times when I just like I just want you know, that chewy that nice flavorful bread and then there's other times where I want a soft loaf of bread for a good Southern tomato sandwich or my kids like peanut butter sandwiches, you know, so do what works do for your family do what your family is going to eat and love and you know, my husband has a philosophy if it doesn't taste good. It's not good for you.   So, if your family, your children, especially don't like the texture and flavor of sourdough some people do but if especially if your kids are used to the bread from the store, that's going to be a hard transition for them. And if they're not going to eat it and balk at it, then it's not going to bring them the health benefits that you're trying to do for your family. So, make what's cul

Celebrating its 20th anniversary this year, Food for Thought podcast remains listener-supported. To support this work and receive perks and exclusive engagement, please consider becoming paid subscriber (but don't go anywhere if you're a free subscriber)!Welcome to 2026—and to the 20th anniversary year of Food for Thought! I'm kicking off the new year with an episode about stretching our comfort zones through small, intentional practices that help us live with more clarity, resilience, and purpose.In this episode, I explore:* Why the idea of “doing hard things” isn't new at all—and how it's rooted in Stoic philosophy* What thinkers like Seneca, Epictetus, and Marcus Aurelius actually meant by hardship (hint: it wasn't suffering for suffering's sake)* How we can manifest this ancient practice in our modern lives* Why trends like cold plunges miss the point if we focus only on promised (and alleged) health benefits* How Dry January fits perfectly into this framework—not as a detox or moral stance, but as an experiment in awareness, habit, and choiceI also reflect on looking back at 2025—what I learned, what I practiced, what I shared with you—and why I still believe that setting intentions (whether for 24 hours or 365 days) is a powerful way to orient our lives.If you're feeling curious about:* Doing something different this year* Letting go of what's familiar just long enough to learn from it* Or giving yourself a gentle nudge instead of a total overhaul…this episode is for you.

On this episode of Vitality Radio, Jared is joined by his wife Jen to explore how folic acid, a synthetic B vitamin, is affecting our health - and the role of genetics in it all. What began as a simple dietary change unexpectedly revealed how folic acid in fortified foods, different forms of B vitamins, and individual genetics can significantly influence mood, energy, and mental clarity. Jared and Jen share their personal experience removing folic acid, adjusting B12 forms, and learning why some people thrive on methylated B vitamins while others feel worse. You'll learn the key differences between folic acid and folate, why more supplementation isn't always better, how B12 forms like methylcobalamin, hydroxocobalamin, and adenosylcobalamin behave differently in the body, and why B6, B12, and folate must work together as a team. This episode provides a practical framework for understanding why “doing everything right” doesn't always lead to optimal results—and how thoughtful experimentation, label reading, and food quality make a meaningful difference.B Vitamin Products DiscussedAdditional Information:Episode #601 Blog Post#505: Emotional Vitality: Jen's Story Part 5 - The Impact of Diet on Mental Health and Physical PainCheck out all five“Jen's Story” Episodes!Visit the podcast website here: VitalityRadio.comYou can follow @vitalitynutritionbountiful and @vitalityradio on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.

Let’s talk about how everyone came to believe their low in Vitamin B12, and what’s really in those pills or drops or injections. Are you deficient, really? What would make you ditch the fatigue, brain fog, and other symptoms of “low B12?” LINKS AND RESOURCES: Watch Video Version Here: Rumble Video Bitchute Video Youtube Video- Subscribe now! Robyn's Substack– Subscribe HERE! Get Take Daily HERE Want to detox with Robyn? Check this amazing deal HERE! Join Robyn’s personal-interaction health coaching group HERE! Join Robyn and two other Bitcoin experts in her Bitcoin for Beginners class, free month here plus $50 more off with coupon code ROBYN- Join HERE: **Get this episode's resources: https://greensmoothiegirl.com/your-high-vibration-life/episodes/is-b12-deficiency-overblown/ The post Ep. 349:  Vitamin B12 Deficiency Panic: Is It Legitimate? appeared first on GreenSmoothieGirl.

Metformin is a widely prescribed Type 2 diabetes drug that works by lowering liver glucose production and improve insulin sensitivity A 16-week Rutgers trial in 72 adults found that metformin dulled exercise benefits, reducing the usual improvements in aerobic fitness Long-term risks for prolonged metformin use include vitamin B12 deficiency, rare lactic acidosis, and hypoglycemia Skipping breakfast, not getting enough sleep, consuming too much alcohol, and social isolation can greatly disturb glucose regulation and increase the risk of developing diabetes over time Lifestyle strategies such as consistent movement, and a bioenergetic, nutrient-dense diet can support insulin sensitivity. Berberine may also help to slowly wean you off metformin medication

What happens when grief unlocks abilities you never believed in?In this powerful episode of DEAD Talks, a lifelong skeptic shares how losing her grandfather led to full-body apparitions, psychic downloads, and an unexpected awakening into mediumship and spiritual awareness. Alongside this, we explore complex grief, estranged family relationships, addiction, end-of-life reconciliation, and the emotional weight of unfinished love.This episode challenges what we think we know about death—and what might continue after it.To book a private session with Allison, visit ⁠brainwiggle.com⁠Allison shares more of her experiences on social media:TikTok: ⁠https://www.tiktok.com/@brain.wiggle⁠IG: ⁠https://www.instagram.com/brainwiggle/⁠YouTube: ⁠https://www.youtube.com/@brain.wiggle⁠If you're looking for Grief Support check out our new ⁠Grief Journey App⁠⁠www.studio.com/griefjourney⁠Support the ShowJoin the ⁠DEAD Talks Patreon⁠ for just $2 to support the mission—and get episodes early & ad-free!Sign Up For E-Mail Updates Here > ⁠Submit Your Email⁠Hats, Shirts, Hoodies + More: ⁠Shop Here⁠ ⁠“Dead Dad Club” & “Dead Mom Club”⁠ – Wear your story, honor your people.Exclusive Discounts⁠10% off Neurogum⁠ – powered by natural caffeine, L-theanine, and vitamins B6 & B12 to boost focus and energy.About DEAD Talks DEAD Talks with David Ferrugio approaches death differently. Each guest shares raw stories of grief, loss, or unique perspectives that challenge the “don't talk about death” taboo. Grief doesn't end—it evolves. After losing his father on September 11th at just 12 years old, David discovered the power of conversation. Through laughter, tears, and honest dialogue, DEAD Talks helps make it a little easier to talk about death, mourning, trauma, and the life that continues beyond it.Connect with DEAD Talks⁠YouTube⁠ | ⁠Facebook⁠ | ⁠Instagram⁠ | ⁠TikTok⁠ | ⁠www.deadtalks.net

Nutritionist Leyla Muedin details key aspects of supplement use and addresses frequently asked questions. Topics include the importance of targeted supplementation, the rationale behind personalized dosages, best practices for starting new supplements, and managing common issues like nausea and bright yellow urine. Leyla also explains why some supplements may cause gastrointestinal discomfort and provides guidance on how to adjust dosages for optimal results. Emphasis is placed on the benefits of pharmaceutical-grade supplements available on Fullscript and the necessity of regular blood tests to fine-tune supplementation.

This episode originally dropped in October, 2024Dr. Dawn Mussallem joins Rip for an enlightening discussion on the vital role of personalized precision lifestyle medicine in breast cancer prevention and recovery. They dive deep into the importance of nutrition, emphasizing whole food plant-based diets, supplements, and the power of social connections in enhancing health outcomes. Dr. Mussallem shares her insights on various supplements, including the benefits and risks associated with Vitamins D, B12, and the impact of iron during cancer therapies, alongside the benefits of herbs and spices like turmeric and ginger in supporting overall health. The conversation also highlights the significance of sleep hygiene, social connections, and managing stress. While there is no "one size fits all" approach to cancer treatment and recovery, this episode aims to empower listeners to ask questions, seek knowledgable physicians, and prioritize overall physical and emotional health in their recovery.Register for our 2026 April Black Mountain, NC retreat - from now until January 10th, 2026, use code PODCAST for $300 offListen to Part 1 of this Podcast SeriesEpisode WebpageWatch the Episode on YouTube

If you've been told your bloodwork is “normal” but you still feel exhausted, foggy, inflamed, anxious, or stuck in your weight… this episode will be a game changer.In Episode 374 of The Period Whisperer Podcast, we break down the exact blood chemistry markers women in perimenopause should request, why they matter, and what they reveal that most doctors completely overlook.You'll learn:✨ The truth about thyroid testing — and why TSH alone is NOT enough ✨ How to interpret a full iron panel in the context of fatigue + hair loss ✨ Why liver markers like ALT, AST, and GGT matter for estrogen detox ✨ The role of fasting insulin, glucose, and A1c in midlife weight gain ✨ How inflammation markers like hs-CRP influence perimenopause symptoms ✨ What free testosterone + SHBG reveal about libido and energy ✨ The key nutrient markers (D, B12, zinc, magnesium, selenium, iodine) every woman should track ✨ How to confidently advocate for these tests with your primary care providerIf you want a clear roadmap for understanding your body in perimenopause — not just being dismissed with “everything looks fine” — this episode is your toolkit.

In this episode, Robin Steele speaks with researcher and author Anthea V. Hayes for a conversation on vitamin B12 that challenged long-held assumptions and surprised even the host. What begins as a discussion about nutrition quickly turns into an examination of the origins of B12, how it entered modern medicine, and why many claims surrounding its necessity and therapeutic reputation deserve closer scrutiny. Anthea shares the results of years of independent research that began in 2017, after she grew increasingly skeptical of the sweeping claims made about vitamin B12's essentiality for vegans and its portrayal as a near-miraculous solution to a wide range of health issues. Together, Robin and Anthea explore historical inconsistencies, industrial influence, and overlooked context that rarely appear in mainstream nutrition discussions. This episode is not about telling listeners what to take or what to avoid. It is about understanding what vitamin B12 actually is, where it comes from, and what people are truly consuming. If B12 feels like a settled topic, this conversation may change that perception. Anthea V. Hayes Book The Enigma of Vitamin B12: Nature's Only Mistake? https://amzn.to/42QOMUS Leave a Verified Purchase review https://www.amazon.com/dp/B0FD9CN6T1  Bitchute https://www.bitchute.com/profile/lfCK ... Substack https://emetatron.substack.com/ Robin Steele Website https://purifywithin.com Shadowbanned Library https://shadowbannedlibrary.com Access to Robin's book, True Medicine, substack archive and body care line is available exclusively through membership at the Shadowbanned Library.

Intuition isn't magic — and it isn't reserved for a few people.In this episode of DEAD Talks, we explore how intuition and awareness actually work, using mediumship as a lens to understand how humans perceive information beyond logic and overthinking.This conversation breaks down:How intuitive perception shows up (imagery, sensation, “knowing”)How mediumship works without mysticism or dogmaWhy anxiety and control block intuitive awarenessHow these abilities are learnable, not exclusiveThis is a grounded conversation about mediumship, intuition, and human consciousness — without fear, hierarchy, or false certainty.For more on Alysa visit ⁠https://www.hellowhosaidthat.com/⁠Or, follow her on IG ⁠@alysamconger⁠Watch our first two podcast together below:⁠Episode #181 "She Saw Death Before It Happened"⁠⁠Episode #215 "Grief, healing and the power of perspective"⁠If you're looking for Grief Support check out our new ⁠Grief Journey App⁠⁠www.studio.com/griefjourney⁠Support the ShowJoin the ⁠DEAD Talks Patreon⁠ for just $2 to support the mission—and get episodes early & ad-free!Sign Up For E-Mail Updates Here > ⁠Submit Your Email⁠Hats, Shirts, Hoodies + More: ⁠Shop Here⁠ ⁠“Dead Dad Club” & “Dead Mom Club”⁠ – Wear your story, honor your people.Exclusive Discounts⁠10% off Neurogum⁠ – powered by natural caffeine, L-theanine, and vitamins B6 & B12 to boost focus and energy.About DEAD Talks DEAD Talks with David Ferrugio approaches death differently. Each guest shares raw stories of grief, loss, or unique perspectives that challenge the “don't talk about death” taboo. Grief doesn't end—it evolves. After losing his father on September 11th at just 12 years old, David discovered the power of conversation. Through laughter, tears, and honest dialogue, DEAD Talks helps make it a little easier to talk about death, mourning, trauma, and the life that continues beyond it.Connect with DEAD Talks⁠YouTube⁠ | ⁠Facebook⁠ | ⁠Instagram⁠ | ⁠TikTok⁠ | ⁠www.deadtalks.net

How Much Vitamin B12 Do We Need Each Day? How are the recommended daily and weekly doses of vitamin B12 derived? And how much fortified food or supplements do we need to take? Listen to today's episode written by Dr. Michael Greger at @NutritionFacts.org #vegan #plantbased #Plantbasednutrition #b12   ===================== Original post: https://nutritionfacts.org/video/how-much-vitamin-b12-do-we-need-each-day/  ====================== Dr. Michael Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. He is a graduate of the Cornell University School of Agriculture and Tufts University School of Medicine. He founded NUTRITIONFACTS.ORG is a non-profit, non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day.   His latest books —How Not to Die, the How Not to Die Cookbook, and How Not to Diet — became instant New York Times Best Sellers. His two latest books, How to Survive a Pandemic and the How Not to Diet Cookbook were released in 2020.  100% of all proceeds he has ever received from his books, DVDs, and speaking engagements have always and will always be donated to charity.   FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/   

"Should you get routine blood work?" seems like a straightforward question, but the answer lies in understanding how our bodies process nutrients and when testing actually provides meaningful information. Nutrient deficiencies can be surprisingly sneaky, calcium deficiencies might take decades to show up in blood tests while silently damaging bone health, and even B12 deficiencies can remain hidden for 6-12 months before symptoms emerge.For those following or transitioning to plant-based diets, there's particular interest in monitoring nutritional status, but ordering "everything" on a blood panel isn't always the right approach. When we test without specific reasons, we often find incidental fluctuations that trigger unnecessary follow-up procedures, creating anxiety and straining healthcare resources. A better strategy is targeted testing based on your specific risk factors, symptoms, and dietary patterns. Pregnant or breastfeeding individuals, those taking medications like metformin or regular antacids, people with relevant family histories, and anyone on restrictive diets might benefit from more comprehensive screening.Before reaching for the needle, consider tracking your nutrition through tools like the Canadian Food Guide, Dr. Greger's Daily Dozen Checklist, or apps like Cronometer to identify potential gaps. When testing makes sense, a complete blood count and metabolic profile provide foundational information, while specific nutrient tests can be added based on individual needs. Remember that for plant-based eaters, B12 supplementation remains essential regardless of blood test results, some deficiencies simply take too long to appear in testing. The ultimate goal isn't just finding problems after they develop but preventing them through varied, nutrient-dense foods and lifestyle habits that support overall health. Visit plantbaseddrjules.com for more resources on optimizing your nutrition through thoughtful, evidence-based approaches.Go check out my website for tons of free resources on how to transition towards a healthier diet and lifestyle.You can download my free plant-based recipes eBook and a ton of other free resources by visiting the Digital Downloads tab of my website at https://www.plantbaseddrjules.com/shopDon't forget to check out my blog at https://www.plantbaseddrjules.com/blog You can also watch my educational videos on YouTube at https://www.youtube.com/channel/UCMpkQRXb7G-StAotV0dmahQCheck out my upcoming live events and free eCourse, where you'll learn more about how to create delicious plant-based recipes: https://www.plantbaseddrjules.com/Go follow me on social media by visiting my Facebook page and Instagram accountshttps://www.facebook.com/plantbaseddrjuleshttps://www.instagram.com/plantbased_dr_jules/Last but not least, the best way to show your support and to help me spread my message is to subscribe to my podcast and to leave a 5 star review on Apple and Spotify!Thanks so much!Peace, love, plants!Dr. Jules

What if the reason your body is changing has nothing to do with willpower and everything to do with physiology, recovery and time?In Part Two of this powerful conversation, Tom Nikkola returns to dismantle some of the most persistent myths around metabolism, weight, hormones and healthy ageing. If you have ever wondered why your body responds differently as you get older, why shifting from high intensity to strength training feels confusing, or why “quick fixes” rarely work, you will find clarity here. Tom explains why many people temporarily gain weight when transitioning away from high intensity exercise, how glycogen and calorie demand shift and why the body can take up to a year to settle into a new training style. He also unpacks the complex hormonal changes women experience during perimenopause and menopause, the role of bioidentical hormones and why sustainable results require patience rather than urgency. Other key topics include:Why social media messaging about instant results harms real peopleHow to recognise the difference between outliers and realistic expectationsThe interaction between MTHFR, detoxification and gut functionCOMT, B12 metabolism and why some people become anxious on methylated B vitaminsThe value of saliva-based genetic testing and why testing beyond MTHFR mattersWhy nature time, sleep and strength training outperform almost every “biohack”Tom also shares the “one thing” approach from the book The One Thing, which radically simplifies health into the most impactful daily actions: high protein intake, regular resistance training, quality sleep and time outside. If you have not yet listened to Part One, go back and enjoy the full foundation before diving into the depth of this concluding episode.About Tom⁠Tom Nikkola⁠ is a seasoned strength and conditioning coach and nutrition strategist with over 23 years of experience in the fitness industry.  After serving as Senior Director of Nutrition and Weight Management at a major fitness company, he left the corporate world to build something of his own.Tom's mission is to cut through health noise and bring sustainable, no-nonsense fitness and wellness solutions to people with busy lives. He emphasises strength training, good nutrition, recovery and realistic habits - helping clients build strength, resilience, clarity and vitality for the long haul.About Alba Yoga Academy⁠⁠⁠⁠Learn more with Alba Yoga Academy⁠⁠⁠⁠⁠⁠⁠⁠Learn more about our Yoga Teacher Training here.⁠⁠⁠⁠⁠⁠⁠⁠Watch our extensive library of YouTube videos.⁠⁠⁠⁠⁠⁠⁠⁠Follow Hannah on Instagram.⁠⁠⁠⁠⁠⁠⁠⁠Follow Celest on Instagram ⁠⁠

Można Pięknie Żyć *---Witaj! "Można Pięknie Żyć*" to seria podcastów, w której odkrywamy, jak zmiany w stylu życia mogą poprawić nasze zdrowie metaboliczne. Skupiamy się na Terapeutycznym Ograniczaniu Węglowodanów i jego pozytywnym wpływie na metabolizm oraz ogólne samopoczucie. Pamiętaj, że zdrowie zaczyna się od wiedzy, a my jesteśmy tu, aby dostarczać Ci inspirację i praktyczne wskazówki na drodze do pięknego życia. Zaczynamy! W tym odcinku rozkładamy na czynniki pierwsze „jeden składnik”, bez którego nie ma zdrowej tarczycy – selen – i pokazujemy, jak jego uzupełnienie może w ciągu kilku miesięcy realnie poprawić wyniki tarczycowe oraz samopoczucie. Wyjaśniamy, dlaczego aż ok. 70% osób ma jego niedobór, jak wpływa on na poziom przeciwciał antyTPO i antyTG oraz czemu klasyczne zalecenia dietetyczne często odradzają dokładnie te produkty, które tarczycy najbardziej pomagają.

In this episode of The Eric Bach Show, Eric breaks down seven specific foods that make losing stubborn belly and visceral fat easier—not by “magic,” but by improving insulin sensitivity, metabolism, gut health, inflammation, and hormone balance. You'll learn how to build meals that keep you full, support longevity, and help you look great naked… without starving yourself or living in the gym. Why the same foods that help you get leaner also protect your brain, mitochondria, DNA, and cardiovascular system as you age. The 7 Foods Eric Breaks DownCoffeeBoosts metabolic rate (roughly 3–11% in studies).Increases fat oxidation during exercise and can blunt appetite earlier in the day.Loaded with polyphenols like chlorogenic acid that support liver health, reduce oxidative stress, and may lower risk of neurodegenerative disease—as long as you're not turning it into a 500-calorie dessert drink. Lean Beef or Bison (93–95% lean)High-protein, nutrient-dense source with iron, zinc, B12, creatine, and some omega-3s (especially in grass-fed and bison).Higher protein = more thermogenesis, more satiety, better lean-mass retention in a deficit.CLA and omega-3s are linked to reductions in visceral fat and improved metabolic health. Wild BlueberriesImprove insulin sensitivity and help stabilize blood sugar, reducing cravings.High in fiber plus powerhouse antioxidants and polyphenols (anthocyanins) that support brain health, BDNF, and mitochondrial protection.Wild varieties can have 2–3x the antioxidant load of regular blueberries. Broccoli (and other crucifers)Ultra high volume, low-calorie, fiber-rich—great for appetite control and blood sugar stability.Rich in sulforaphane, which activates NRF2 (your body's “master antioxidant switch”) to support detoxification, lower inflammation, and protect DNA from damage. Greek Yogurt (2% or Non-Fat)High in protein to preserve muscle and support metabolism during fat loss.Probiotics support gut health, digestion, inflammation, and immune function.Fermented dairy is linked to better microbiome diversity and improved longevity markersLeafy Greens (Spinach, Kale, Arugula, Romaine, etc.)Low-calorie, high-volume, packed with folate, vitamin K, magnesium, nitrates, and antioxidants.Support insulin sensitivity, stress management, cardiovascular health, and nitric oxide (better blood flow, performance… and erections).Simple habit: a “big-ass salad” at dinner most nights. Wild-Caught SalmonElite combo of high-quality protein and omega-3 fats (EPA + DHA).Helps improve insulin sensitivity, lower systemic inflammation, and reduce cardiovascular risk by ~25–35% in some research.Supports brain function, mood, joint health, and telomere protection—huge for longevity and preserving leanness as you age. Big TakeawaysYou don't need “fat-burning foods”—you need fat-loss friendly foods that make a calorie deficit sustainable.Focus on foods that either had a face or came from the ground: protein + fiber + micronutrients beat pills, potions, and powders.Start by consistently adding 2–3 of these foods into your daily rotation, then build from there. Who This Episode Is ForAnyone struggling with stubborn belly fat despite “eating

Vitamin B12 is essential for energy production, nervous system function, and overall metabolic health, but not all B12 forms deliver equal bioavailability or stability. In Episode #196 of the PricePlow Podcast, we welcome back HTBA (HealthTech BioActives) for a comprehensive deep dive into the science behind their MecobalActive methylcobalamin ingredient and the groundbreaking clinical study that validates its efficacy in athletes who are not deficient. Joining us are Teresa Pellicer, PhD, Pharmacologist and R&D Manager in Biotechnology at HTBA, and Bernardo Gonzaga, Global Division Manager for Functional Health Solutions. This conversation builds on Episode #188 with Edwin Gonzalez, where we explored practical applications of MecobalActive in functional foods. Today, we go deeper into the molecular mechanisms, clinical evidence, bioavailability data, and manufacturing innovations that make MecobalActive a next-generation B12 solution for supplements, functional foods, and beverages. Teresa’s expertise in pharmacology and molecular biology shines as she explains why methylcobalamin represents the biologically active form your body actually uses, while Bernardo provides industry context on applications, regulatory considerations, and market opportunities. Subscribe to the PricePlow Podcast on your favorite platform, and sign up for HTBA news alerts before we dive into the science. https://blog.priceplow.com/podcast/podcast/htba-mecobalactive-vitamin-b12-196 Video: The Science Behind MecobalActive Vitamin B12 https://www.youtube.com/watch?v=3v5NgW5jD-E Detailed Show Notes: Teresa Pellicer and Bernardo Gonzaga Discuss MecobalActive B12 (0:00) – Welcome and Introductions (2:00) – Teresa’s Background in Pharmacology and Molecular Biology (4:15) – Bernardo’s Industry Journey and Global Perspective (6:30) – HTBA Company History and Four Business Divisions (9:15) – Pharmaceutical-Grade Quality for Injectable B12 (11:00) – Sustainability Story: Upcycling Baby Oranges for Bioflavonoids (13:45) – ESG Commitment Beyond Environmental Impact (16:00) – Why Vitamin B12 Matters for Energy and Health (19:30) – The Four Main Forms of Vitamin B12 (22:45) – Why Cyanocobalamin Dominates Despite Conversion Requirements (26:15) – MecobalActive: Solving Methylcobalamin’s Stability Challenge (29:45) – The Clinical Study Design and Objectives (33:00) – Study Results: Superior Bioavailability and Faster Absorption (36:30) – Methylation Pathways and Homocysteine Metabolism (40:00) – Adenosylcobalamin and Mitochondrial Energy Production (43:45) – Populations at Risk for B12 Deficiency (47:15) – Symptoms and Consequences of B12 Deficiency (51:00) – Absorption Mechanisms: Intrinsic Factor Pathway (54:45) – Passive Diffusion and High-Dose Supplementation (58:15) – Manufacturing Challenges with Methylcobalamin Stability (1:01:30) – Applications in Functional Foods and Beverages (1:05:00) – Dosing Considerations and Safety Profile (1:08:30) – Combining B12 with Other B Vitamins and Nutrients (1:12:00) – Regulatory Landscape Across Global Markets (1:15:45) –… Read more on the PricePlow Blog

Join Patreon to get access to HTMA case studies here!What if the reason you feel worse on detox supplements isn't your body failing, but your minerals waving a red flag?In this episode, I continue my December mineral series by zooming in on a handful of underrated minerals that quietly shape detox, emotional balance, and nervous system support. Instead of obsessing over the usual labs, I walk you through what these trace minerals actually do in your body and why a hair test can reveal patterns that blood work completely misses. There is a connection between seemingly random symptoms like brain fog, mood swings, and sulfur sensitivity to specific mineral patterns, and this episode will help you finally make sense of them.If you're pushing detox and still feel anxious, wired, or wiped out, you will soon understand why that keeps happening.This is part 3 of 4 of my Mineral Series. Tune into episodes 12, 13 and 15 to deepen your knowledge.You'll Learn:[00:00] Introduction[00:30] Why five overlooked minerals quietly shape detox, mood, and nervous system balance[02:18] How cobalt and molybdenum reveal hidden issues with B12 activation, sulfur sensitivity, and detox overload[03:18] What sulfur status shows about glutathione, repair pathways, and why detox may feel “blocked”[03:52] How micro-dose lithium supports mood stability, sleep quality, and postpartum copper swings[05:16] Why rubidium uncovers adrenal burnout, stress load, and thyroid regulation issues[07:33] The right way to interpret highs and lows on HTMA without assuming deficiency or overload[10:53] How digestive inefficiencies mimic sulfur problems and stall detox progress[19:05] Why molybdenum should never be introduced early in a protocol and how binders prevent symptom flares[21:43] When to consider these minerals on a retest to unlock deeper detox and emotional resilienceResources Mentioned:Hormone Healing episode on How to do mineral testing | Listen NowMaster your minerals. Harmonize your hormones. Start your mineral journey here.Find more from Amanda:Hormone Healing RD | InstagramHormone Healing RD | WebsiteHormone Healing RD | FacebookHormone Healing RD | YouTubeHormone Healing RD | TikTokFind your Healthy Period Starter Guide here.

Why does modern society avoid death—and what is it costing us?In this episode of DEAD Talks, host David Ferrugio speaks with Paul Koudounaris, renowned art historian and author of Memento Mori, about how different cultures around the world honor the dead, why the West struggles with grief, and why pet loss is one of the most misunderstood forms of mourning.From mummy rituals and skull festivals to Buddhist animal funerals, Paul shares how ritual—not avoidance—helps people heal. This conversation reframes death as connection, not fear.A must-listen for anyone navigating grief, loss, or curiosity about death.For more on Paul Koudounaris: https://www.instagram.com/hexenkult/If you're looking for Grief Support check out our new ⁠Grief Journey App⁠⁠www.studio.com/griefjourney⁠Support the ShowJoin the ⁠DEAD Talks Patreon⁠ for just $2 to support the mission—and get episodes early & ad-free!Sign Up For E-Mail Updates Here > ⁠Submit Your Email⁠Hats, Shirts, Hoodies + More: ⁠Shop Here⁠ ⁠“Dead Dad Club” & “Dead Mom Club”⁠ – Wear your story, honor your people.Exclusive Discounts⁠10% off Neurogum⁠ – powered by natural caffeine, L-theanine, and vitamins B6 & B12 to boost focus and energy.About DEAD Talks DEAD Talks with David Ferrugio approaches death differently. Each guest shares raw stories of grief, loss, or unique perspectives that challenge the “don't talk about death” taboo. Grief doesn't end—it evolves. After losing his father on September 11th at just 12 years old, David discovered the power of conversation. Through laughter, tears, and honest dialogue, DEAD Talks helps make it a little easier to talk about death, mourning, trauma, and the life that continues beyond it.Connect with DEAD Talks⁠YouTube⁠ | ⁠Facebook⁠ | ⁠Instagram⁠ | ⁠TikTok⁠ | ⁠www.deadtalks.net

Jet lag isn't just about time zones—it's an inflammation problem you can solve. We sit down with Andrew Herr, founder and CEO of FlyKitt and former human performance strategist at the Pentagon, to unpack why flights drain you and how to land clear-headed, calm, and ready to sleep on night one. Andrew connects dots most travelers miss: rapid cabin pressure shifts mimic an 8,000-foot ascent, low-oxygen air boosts oxidative stress, and sleep debt compounds immune activation. The fix starts with managing inflammation, then using light, timing, and targeted supplements to shift your circadian rhythm on command.We go deep on what actually makes you feel lousy in the air—swollen legs, brain fog, gut issues—and how to counter it with simple, scalable steps. Andrew reveals how FlyKitt's app personalizes a plan from six questions, no lab work needed, and why fasting can help but isn't required when you address the root causes. We unpack diet basics that move the needle for most travelers (more protein, more vegetables, less sugar and ultra-processed foods), common deficiencies like omega-3s and B12, and the surprising link between inflammation and anxiety many noticed after COVID. You'll also hear how elite performers—from special operations to pro sports teams—use these strategies, including a pro team's world tour that saw a 94% reduction in jet lag symptoms.If red eyes usually wreck your next day, you'll get a blueprint to make them productive. If domestic hops leave you foggy, you'll learn a short protocol that protects your energy and digestion. Along the way, Andrew shares field stories—from Iceland's Spartan Ultra to time with Kazakh eagle hunters—that highlight how resilience is built with smart stress, timing, and recovery. Ready to trade groggy landings for focused mornings and solid sleep? Press play, take notes, and try the protocol on your next trip.Enjoyed the conversation? Follow the show, rate us in your app, and leave a quick review so more travelers can find it. Share this episode with a friend who dreads jet lag and tag us on Instagram at Where Next Podcast.Flykitt - The All-In-One Solution for Healthy TravelSupport the showPlease download, like, subscribe, share a review, and follow us on your favorite podcasts app and connect with us on Instagram: https://www.instagram.com/wherenextpodcast/View all listening options: https://wherenextpodcast.buzzsprout.com/HostsCarol Springer: https://www.instagram.com/carol.work.lifeKristen: https://www.instagram.com/team_wake/ If you can, please support the show or you can buy us a coffee.

Esel: Sag mal, Teddy, wollen wir das Thema heute wirklich noch aufmachen? Mir ist das ehrlich gesagt Banane. Teddy: Jetzt spiel nicht das sortierte Studentenfutter. Hier geht's um B12, da kann man nicht einfach so tun, als wäre nichts. Esel: Na gut, aber eins sag ich dir gleich: Alles hat ein Ende, und wenn wir hier nicht aufpassen, drehen wir uns im Kreis wie ne Spiralkartoffel. Teddy: Möglich. Trotzdem solltest du nicht gleich eine Extraportion Mandeldrink verlangen, nur weil dir der erste Gedanke nicht schmeckt. Esel: Ach komm, sonst heißt es wieder Rache ist Nuss, und am Ende mache ich dich noch zur Falafel. Teddy: Das würde ich an deiner Stelle lassen. Du versuchst dich hier doch gerade nur durchs Sojahack zu mogeln. Esel: Mag sein. Aber ich sehe schon wieder deine Gurkentaktik: erst kleine Scheiben, dann plötzlich das große Ganze. Teddy: Wenn du so weitermachst, fange ich an, die Durian zu riechen. Irgendwas stinkt doch hier. Esel: Jetzt laber mir nicht Datteln ans Ohr. Du wohnst doch gedanklich sowieso schon im Tempura-Ring. Teddy: Besser als ständig drum herumzureden. Also: ran an die Fritten! Esel: Moment, bevor wir loslegen, sollten wir die Sache vielleicht noch wie Tofu auspressen und alles rausholen, was drinsteckt. Teddy: Einverstanden. Aber danach ist wirklich Schluss. Mir ist das dann wieder völlig Banane. Esel: Abgemacht. Und wenn nicht, weißt du ja: Rache ist Nuss. Danke für die Idee, germanwithsammy! https://www.instagram.com/reel/DQ5DJoJjrG5/

Paul and Randy break down the Michigan scandal, discuss the portal, ponder the Top 50 most watched games in college football, ponder the Big 12's total inability to draw viewers and how the networks got suckered into a bad B12 deal not realizing how much Texas buoyed the entire conference. Also, Randy has joined the elite youth sport coaching ranks with Paul. The time is now for your new mortgage or refi with Gabe Winslow at 832-557-1095 or MortgagesbyGabe. Then get your financial life in order with advisor David McClellan 312-933-8823 with a free consult: dmcclellan@forumfinancial.com. Read his retirement tax bomb series at Kiplinger! https://www.kiplinger.com/retirement/retirement-planning/605109/is-your-retirement-portfolio-a-tax-bomb Need a great CenTex realtor? Contact Laura Baker at 512-784-0505 or laura@andyallenteam.com.

In this conversation, emergency medicine specialist Ankur Verma discusses the intersection of emergency medicine and metabolic health, particularly in the context of the Indian population. He challenges common myths about vegetarianism, highlights the importance of understanding cardiovascular health through data, and emphasises the role of nutrition in recovery. Verma also delves into the implications of vitamin D and B12 deficiencies, the dangers of visceral fat, and the need for informed dietary choices. Throughout the discussion, he shares personal experiences and insights from his practice, advocating for a more holistic approach to health and wellness.Chapters00:00 Introduction to Emergency Medicine and Its Challenges03:06 The Vegetarian Myth: Health Implications in India05:50 Understanding Heart Health: The Role of Diet09:01 Homocysteine and Cardiovascular Risk Factors11:50 The Lipid Hypothesis: Rethinking Heart Disease15:04 Patient Insights: Nutrition and Heart Health17:57 Vitamin D and Its Importance in Health21:00 The Impact of Visceral Fat on Health26:05 Understanding Visceral Fat and Its Implications30:10 The Role of Carbohydrates in Fat Accumulation33:39 Exploring Brain Detoxification Mechanisms35:13 The Impact of Dairy on Health39:12 Questioning Medical Guidelines and Practices43:27 The Importance of Nutritional Awareness47:21 The Role of Doctors in Patient EducationAnkur's LinksInstagram - @thecarnivore.epLinkedIn - Dr. Ankur VermaX - @ anksv25

Het is tijd voor de december blad- en steelgroenten! Maar eerst beantwoordt Teun een berg airfryervragen, gaat Yvette aan de slag met een flinke portie feta en wil een luisteraar weten of veganisten écht extra eiwit en B12 nodig hebben. Daarna zetten we onze decemberserie voort: welke sla is nu in het seizoen? Is bloemkool toch stiekem een wintergroente? En wát vinden we van pompoen? Je hoort het in Etenstijd!Productie: Meer van ditMuziek: Keez GroentemanWil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: adverteren@bienmedia.nl Hosted on Acast. See acast.com/privacy for more information.

This episode breaks down what actually matters long before trying to conceive — without fear tactics or fluff. We cover the key nutrition priorities, lifestyle habits that support hormones, how to track your cycle properly, which labs are worth doing, and simple ways to lower environmental load without going extreme. Plus, why partner health needs to be part of the conversation.In this episode:nutrients to build up early (iron, vitamin D, folate, omega-3s, B12) for BOTH women and menwhen to start a prenatal and what to look for + why men should also be on a prenatalsleep, strength training, stress, and alcohol — the honest taketracking ovulation with real data, not app guesseswhich hormone tests are useful and whenpractical detox swaps that don't require a lifestyle overhaulProducts I Mentioned:• Prenatal I use and supplements• Cycle tracking tool code drhalieMens Sperm support is from Needed and Wenatal both linked above and also in my fullscript

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In Episode 1114 of The Clay Edwards Show, host Clay Edwards shares practical health tips for saving money on insurance amid rising costs. He recommends switching to a "major medical" or emergency-only policy (e.g., through agents like Jamie Creel at Shelter Insurance) to cover catastrophic events like cancer or hospital stays, while ditching comprehensive plans with copays for routine care, which he calls a "big rip-off" since cash prices are often cheaper. For everyday needs, he suggests a $200/month membership at Men's Health and Women's Wellness of Mississippi (or similar clinics like New Care) for unlimited doctor's visits, prescriptions, and low-cost treatments (e.g., $10-30 for shots like Decadron, Rocephin, and B12 for sinus infections). He advises using independent pharmacies (e.g., Brandon Discount Drugs or Flora Drugs) as cash customers for better deals on meds, avoiding big chains, and utilizing free GoodRx cards or coupons to beat insurance prices—potentially saving hundreds monthly by piecing together these options for a total around $400/month all-in. Edwards emphasizes shopping around, assuming good health, and building personal doctor relationships for a more efficient, less "assembly-line" experience, noting it's not ideal for those on expensive specialty meds like cancer treatments.

In this supplement spotlight episode of the PCOS Repair Podcast, you will learn why folate is one of the most essential nutrients for women with PCOS—especially when it comes to hormone balance, mood support, and fertility. Whether you're preparing for pregnancy, currently expecting, or simply aiming to improve your hormone health, this episode breaks down everything you need to know about folate, including how it works in the body and why not all forms of folate are beneficial.Folate's Role in Fertility, Hormone Balance, and MethylationYou will discover how folate, also known as vitamin B9, supports healthy ovulation, egg quality, and early fetal development, making it a critical nutrient before and during pregnancy. Beyond fertility, folate plays a key role in DNA synthesis, cell repair, red blood cell production, and hormone metabolism. You'll also learn how it helps reduce elevated homocysteine levels, which are often linked to inflammation and miscarriage risk in women with PCOS.Why the Form of Folate Matters: Folic Acid vs. L-MethylfolateIn this episode, you'll explore the common MTHFR gene mutation that affects up to 60% of women and learn why folic acid, the synthetic form found in most prenatal vitamins, may not be effective for many individuals. You'll discover why L-methylfolate or 5-MTHF is the preferred and most bioavailable form, especially for those with MTHFR mutations, and how unmetabolized folic acid can actually increase hormone imbalances, fatigue, and inflammation.How to Choose a Quality Folate SupplementYou'll gain practical guidance on how to read supplement labels, which forms of folate to look for, and what to avoid. This episode breaks down recommended dosages and explains why methylated B-complex or prenatal formulas that include B6, B12, and L-methylfolate are often the most effective. You'll also get tips on how to identify reputable brands and ensure your supplements are third-party tested for safety and effectiveness.Final Thoughts on Folate and PCOSThis episode wraps up by emphasizing that folate is not just a fertility supplement, it's a foundational nutrient that supports many aspects of PCOS healing. You'll walk away with a clear understanding of why folate matters, how to choose the right form and dose, and how to integrate it into your holistic hormone health plan. Be sure to check out the free PCOS Supplement Guide linked in the show notes and consult your healthcare provider for personalized support.You can take the quiz to discover your root cause herePCOS Supplement GuideLet's continue the conversation on Instagram!What did you find helpful in this episode and what follow-up questions do you have?The full list of Resources & References Mentioned can be found on the Episode webpage at:https://nourishedtohealthy.com/ep-176

Iron deficiency, low ferritin, anemia, fatigue, hair loss, heavy periods, thyroid dysfunction — and why taking iron might be making everything WORSE. In this episode of The Health Revival Show, we break down: •The difference between iron vs ferritin •Why normal iron doesn't mean you're okay •The most common anemia patterns (including B12, chronic disease & postpartum anemia) •How iron impacts thyroid health, hormones, metabolism & detox •Why oral iron causes bloating, constipation, and feeds gut infections •Functional ranges vs “normal” lab ranges most doctors use If you've been told “your labs are normal” but you're exhausted, cold, losing hair, bloated, inflamed, or have heavy periods — this episode will change how you look at your bloodwork forever. ***CONNECT

In this powerful episode of DEAD Talks, Tricia shares her real near-death experience after being clinically dead during surgery following a devastating car accident. She describes leaving her body, watching doctors operate on her, encountering angels and divine light, traveling through space, and feeling the pull of prayers from her loved ones.Tricia reveals what she believes happens after death, how her experience reshaped her understanding of God, fear, love, and consciousness — and why she believes life continues beyond the body.This episode explores:Near-death experiences • The afterlife • Life after death • Reincarnation • Spiritual awakening • Soul purpose • Consciousness • Grief & healingIf you're looking for Grief Support check out our new ⁠Grief Journey App⁠⁠www.studio.com/griefjourney⁠Support the Show Join the ⁠DEAD Talks Patreon⁠ for just $2 to support the mission—and get episodes early & ad-free!Sign Up For E-Mail Updates Here > ⁠Submit Your Email⁠Hats, Shirts, Hoodies + More: ⁠Shop Here⁠ ⁠“Dead Dad Club” & “Dead Mom Club”⁠ – Wear your story, honor your people.Exclusive Discounts⁠10% off Neurogum⁠ – powered by natural caffeine, L-theanine, and vitamins B6 & B12 to boost focus and energy.About DEAD Talks DEAD Talks with David Ferrugio approaches death differently. Each guest shares raw stories of grief, loss, or unique perspectives that challenge the “don't talk about death” taboo. Grief doesn't end—it evolves. After losing his father on September 11th at just 12 years old, David discovered the power of conversation. Through laughter, tears, and honest dialogue, DEAD Talks helps make it a little easier to talk about death, mourning, trauma, and the life that continues beyond it.Connect with DEAD Talks⁠YouTube⁠ | ⁠Facebook⁠ | ⁠Instagram⁠ | ⁠TikTok⁠ | ⁠www.deadtalks.net

This podcast is listener-supported. To receive new posts and support my work, consider becoming a free or paid subscriber.In this episode of Food for Thought, I explore the long, often-forgotten history of abstaining from meat during Advent and other Christian fasting periods, and how that tradition actually aligns beautifully with a modern vegan lifestyle.Drawing from my own Catholic upbringing, I look at how rites and rituals like Lent and Advent once emphasized simplicity, self-restraint, and giving up animal products, and how language, church rules, and holiday foods still carry traces of that history.I also invite listeners—religious or not—to consider their own version of conscious “fasting,” and I touch on traditional Advent/Christmas foods like Stollen that grew out of these practices.Here's the video version of the introduction to the re-broadcast:In this episode, you'll learn:* Historically, Christians spent more days not eating meat (and often other animal products) than eating it, especially around Lent and Advent.* The idea that being vegan is “incompatible” with culture or religion is new; religious abstinence from animal products is centuries old.* Words like “Carnival” (from carne levare – “remove meat”) and traditions like Meatfare/Cheesefare Sundays reflect this meatless history.* Advent used to be a serious season of fasting and abstinence, not just a time of treats, shopping, and countdown calendars.* Different Christian traditions (especially Eastern and Ethiopian Orthodox) still practice very strict, essentially vegan fasts for many days of the year.* Over time, church rules relaxed, and meat-eating became normalized and constant, while fasting became optional or symbolic.* You don't have to be religious to embrace the spirit of fasting: you can choose to simplify your diet, give something up (like alcohol, sugar, eating out, or processed foods), and let the feast feel more meaningful at the end.* Many beloved holiday foods—like Stollen, fruitcake, and other Advent breads and sweets—arose from these traditions of fasting, scarcity, and then feasting.* Part 2 will dive into Christmas feasting and traditional foods tied to the 12 Days of Christmas and Twelfth Night.Support the PodcastTo keep Food for Thought Podcast ad-free and accessible to all, I rely on the support of paid subscribers. If you're already one—thank you. If you're not, please consider becoming one. None of the companies below sponsored this episode. They're simply brands I personally use, love, and trust—which is why I agreed to be an affiliate.If you find this episode helpful, please consider giving it a like, share, comment, or restack. Remember Food for Thought is a listener-supported podcast, and your support as a paid subscriber helps me continue creating content that inspires compassion and action—for animals, people, and the planet.If you make a purchase using the links below, I receive a small commission at no extra cost to you—and you'll receive exclusive discounts using the codes provided!* Complement SupplementsEverything you need, nothing you don't. Complement makes targeted supplements for plant-based eaters, including B12, D3, DHA, and more—all from clean, trusted sources.

GLP-1 medications are changing the game in obesity care. Patients are losing weight, feeling full faster… and often eating less overall. But less food can also mean less muscle, unless we guide them toward the right nutrition.  In today's episode, we unpack how clinicians can better counsel patients using anti-obesity meds, and how nutrient-dense, affordable options like pork can support satiety, muscle maintenance, and sustainable weight loss. In this episode, we cover: How GLP-1 medications affect hunger, fullness, and food preference What makes a protein “high quality” — and why that matters for preserving lean mass How pork compares to other proteins like chicken, tofu, and beef when it comes to: Nutrients like vitamin B12, selenium, iron, and thiamin Satiety and fullness Affordability and accessibility How to assess whether a patient is meeting protein needs — even with a reduced appetite The “Pork + Plants” strategy and why pairing protein with fiber supports GLP-1 success This episode is brought to you by the National Pork Board's Pork & Partners healthcare professional community, helping clinicians reframe the role of lean pork in a healthy diet. You can join here!  Resources Mentioned: Episode 109: Is Pork More Nutritious Than You Think Lean Pork GuidePork Comparison GuideRole of Pork for Patient's Using GLP-1sAny Questions? Send Me a MessageSupport the showConnect with Colleen:InstagramLinkedInSign up for my FREE Newsletter - Nutrition hot-topics delivered to your inbox each week. Disclaimer: This podcast is a collection of ideas, strategies, and opinions of the author(s). Its goal is to provide useful information on each of the topics shared within. It is not intended to provide medical, health, or professional consultation or to diagnosis-specific weight or feeding challenges. The author(s) advises the reader to always consult with appropriate health, medical, and professional consultants for support for individual children and family situations. The author(s) do not take responsibility for the personal or other risks, loss, or liability incurred as a direct or indirect consequence of the application or use of information provided. All opinions stated in this podcast are my own and do not reflect the opinions of my employer.

In Episode 175 of the Fit Mother Project Podcast, Dr. A talks with neuroscientist and MitoQ Chief Science Officer Dr. Siobhan Mitchell about one of the most powerful — and overlooked — drivers of women's health after 40: mitochondrial function. She shares how her grandmother's Alzheimer's diagnosis inspired her career and why the latest science points to mitochondria, oxidative stress, and “inflammaging” as core players in memory, energy, and healthy aging.You'll learn how exercise, smart intervals, fasting, MCT oils, CoQ10, vitamin C, and mitochondrial-targeted antioxidants like MitoQ can help your cells produce cleaner energy, recover faster, and better protect your brain, heart, and muscles. Dr. Mitchell also breaks down what human studies actually show about MitoQ and other mitochondrial supports like PQQ, NAC, and NAD boosters.If you're a busy mom or midlife woman who wants steady energy, clearer thinking, and stronger training results without burning out your system, this conversation will give you a science-backed roadmap.Key TakeawaysMitochondria = powerhouses and “CEOs” of the cellOxidative stress & “inflammaging” drive faster agingBalance matters: not too much, not too little mitochondrial activityExercise (especially intervals) trains mitochondrial resilienceFasting & ketones trigger autophagy and longevity pathwaysMCTs (especially C8/C10) support ketones and brain functionCoQ10 is essential but poorly delivered into mitochondria via standard supplementsMitoQ = mitochondria-targeted CoQ10 derivative with human dataStudies: better power output, recovery, and less exercise-induced DNA damageVitamin C, magnesium, B12 often need supplement support with ageNAC, PQQ, NAD boosters, and urolithin A: promising but mixed dataNo magic bullets: stack smart supplements on top of fundamentalsMore About MitoQ and Dr. Siobhan MitchellWebsite: https://www.mitoq.com/Use code FITFAMILY at checkout for 10% off your purchaseFacebook: https://www.facebook.com/MitoQ/Instagram: https://www.instagram.com/mitoq/YouTube: https://www.youtube.com/user/MitoQHealthX: https://twitter.com/Mito_QTik Tok: https://www.tiktok.com/@mitoqPodcast: Cell Me About It https://open.spotify.com/show/2Bbc0Oi5ypbui2voVpnCxf?si=40f849b961d041ffDr. Siobhan Mitchell's Email: smitchell@mitoq.comBiographical Information on Dr. Siobhan MitchellDr. Siobhan Mitchell, PhD is the chief scientific officer of MitoQ with over 25 years of research experience in how nutrition impacts brain aging, metabolic health, and longevity. She completed her PhD at SUNY Albany and a post-doctoral fellowship on brain aging at University of Washington.Siobhan held roles at the three largest food companies in the world (Unilever, Nestle and Pepsico), leading trials in Europe, North America and Asia, which investigated the effects of nutrition on cognitive decline, mood and performance. Additionally she was senior director at Noom, where she directed a team...

Bernie Mac's daughter tells the full story of her father's final days — from the ICU to the night he died.In this emotional episode of DEAD Talks, she shares what really happened during Bernie Mac's last hospitalization, the medical complications, and the moment she received the call that changed her life forever.Beyond the details of his death, she reflects on: • Growing up as Bernie Mac's only child • Watching a parent decline • The shock of sudden loss • Depression and grief • Becoming a parent without her father • How loss reshapes identity and familyThis is a deeply personal account of grief, legacy, and what it means to live after losing a parent the world loved.DEAD Talks with David Ferrugio explores death, grief, healing, and the human experience through real conversations.For Grief Support check out our new Grief Journey Appwww.studio.com/griefjourneySupport the Show Join the DEAD Talks Patreon for just $2 to support the mission—and get episodes early & ad-free!Sign Up For E-Mail Updates Here > Submit Your EmailHats, Shirts, Hoodies + More: Shop Here “Dead Dad Club” & “Dead Mom Club” – Wear your story, honor your people.Exclusive Discounts 10% off Neurogum – powered by natural caffeine, L-theanine, and vitamins B6 & B12 to boost focus and energy.About DEAD Talks DEAD Talks with David Ferrugio approaches death differently. Each guest shares raw stories of grief, loss, or unique perspectives that challenge the “don't talk about death” taboo. Grief doesn't end—it evolves. After losing his father on September 11th at just 12 years old, David discovered the power of conversation. Through laughter, tears, and honest dialogue, DEAD Talks helps make it a little easier to talk about death, mourning, trauma, and the life that continues beyond it.Connect with DEAD Talks YouTube | Facebook | Instagram | TikTok | www.deadtalks.net

In Episode 266 of the Fit Father Project Podcast, Dr. A sits down with neuroscientist and MitoQ Chief Science Officer, Dr. Siobhan Mitchell, to unpack one of the deepest levers of health for men over 40: your mitochondria. You'll hear how her grandmother's battle with Alzheimer's led her into decades of research on aging, “inflammaging,” and why mitochondrial function sits at the root of brain health, energy, and longevity.Together, they break down how exercise, fasting, MCT oils, CoQ10, vitamin C, and mitochondrial-targeted antioxidants like MitoQ can make the workouts and nutrition you're already doing more effective. You'll learn what the science actually shows in human trials — from better power output and faster recovery to less exercise-induced DNA damage and improved blood vessel growth in working muscles.If you're a busy man who wants more consistent energy, stronger training results, and better protection for your heart, muscles, and brain as you age, this is an essential listen.Key Takeaways:Mitochondria = powerhouses and “CEOs” of the cellOxidative stress & “inflammaging” drive faster agingBalance matters: not too much, not too little mitochondrial activityExercise (especially intervals) trains mitochondrial resilienceFasting & ketones trigger autophagy and longevity pathwaysMCTs (especially C8/C10) support ketones and brain functionCoQ10 is essential but poorly delivered into mitochondria via standard supplementsMitoQ = mitochondria-targeted CoQ10 derivative with human dataStudies: better power output, recovery, and less exercise-induced DNA damageVitamin C, magnesium, B12 often need supplement support with ageNAC, PQQ, NAD boosters, and urolithin A: promising but mixed dataNo magic bullets: stack smart supplements on top of fundamentalsMore About MitoQ and Dr. Siobhan MitchellWebsite: https://www.mitoq.com/On December 1st, go to https://www.mitoq.com/ for a special Cyber Monday offerAfter December 1st, go to https://www.mitoq.com/ and use code FITFAMILY at checkout for 10% off your purchaseFacebook: https://www.facebook.com/MitoQ/Instagram: https://www.instagram.com/mitoq/YouTube: https://www.youtube.com/user/MitoQHealthX: https://twitter.com/Mito_QTik Tok: https://www.tiktok.com/@mitoqPodcast: Cell Me About It https://open.spotify.com/show/2Bbc0Oi5ypbui2voVpnCxf?si=40f849b961d041ffDr. Siobhan Mitchell's Email: smitchell@mitoq.comBiographical Information on Dr. Siobhan MitchellDr. Siobhan Mitchell, PhD is the chief scientific officer of MitoQ with over 25 years of research experience in how nutrition impacts brain aging, metabolic health, and longevity. She completed her PhD at SUNY Albany and a post-doctoral fellowship on brain aging at University of Washington.Siobhan held roles at the three largest food companies in the world...

Today is a little different...I'm pulling back the curtain on what's really happening inside your body during this stage of life—and what most women are never told. If you're in your 40s (or even your late 30s) and you've wondered, "Is this perimenopause… or is something actually wrong with me?" this conversation is for you. As I've moved into my forties myself, and having worked with hundreds of women in this phase, I've become even more aware of how much confusion and noise surrounds this transition. Perimenopause has almost become a buzzword, but very few women understand what it truly is, how long it can last, or why two women the same age can have completely different experiences. I share my own reflections—the way I think about aging, how I look at my life in five-year chapters, and what I want the next decades to look like—not from fear, but from clarity. Inside this episode, I take you behind the scenes of what's happening hormonally: why menopause is defined as a full 12 months without a cycle, what perimenopause actually means, and why your hormone levels don't simply "step down" in a neat little staircase (even though I wish it worked that way!). Instead, it's more like a roller coaster—one that affects mood, energy, weight, sleep, and stress far more than most people realize. And here's the part most women never hear: sometimes what feels like perimenopause isn't perimenopause at all. It's adrenal fatigue. It's stress. It's chronic under-fueling. It's a testosterone drop from years of dieting. It's nutrient deficiencies—like the woman I talk about in this episode who had no idea she was severely B12 deficient until we tested. These things mimic perimenopause almost perfectly, and if you don't know what you're looking at, you can't fix it. That's why I also walk through the kind of testing that actually gives answers—specifically DUTCH testing—and why it's so valuable in understanding estrogen metabolism, progesterone patterns, cortisol, stress response, nutrient status, and more. When you see the full picture, you stop guessing… and you finally know how to support your body through this phase of life. If you've been feeling stuck, confused, or like your body has changed faster than your habits have, this episode will help you reconnect the dots. Because yes—your hormones are shifting. Yes—your needs are changing. But this transition is not something to fear. It's something to understand, so you can move through it feeling grounded, supported, and at home in your body again. If this episode resonated, you'll want to join my mini podcast series, Perimenopause: What it is, What it's not, and What you can do about it This free, short-form series goes even deeper into: • the real signs of perimenopause • the symptoms that aren't perimenopause (but often get blamed on it) • why so many women are dismissed or misdiagnosed • what your hormones should be doing in your 40s • how adrenal function plays a bigger role than anyone tells you • the testing that brings all the answers into one place • practical steps to support your metabolism, mood, and energy right now If you want clarity—real clarity—on where you are in the transition and what your body is asking for, click the link and get immediate access. Listen to the FREE Perimenopause Mini Series

Are your vitamins actually working? Discover five critical red flags that could mean your multivitamin quality is low, poorly absorbed, or causing more harm than good. From synthetic ingredients to dangerous fillers, learn how to choose supplements that truly support your health—not drain your wallet. This episode reveals what to look for on labels and why bioavailability matters more than you think. 5 KEY TAKEAWAYS Bioavailability Matters Most – Not all vitamin forms are created equal. Cyanocobalamin (cheap B12) can trigger inflammation and anxiety, while methylcobalamin is properly absorbed and utilized by your body. Always check for methylated forms of B vitamins and quality mineral chelates. Artificial Dyes Are Dangerous – Red Dye 40 and other fillers serve no nutritional purpose and are linked to inflammation, digestive imbalances, ADHD symptoms, and potential colon cancer risk. Up to 83% of supplements on Amazon contain unexpected ingredients or lack what's promised on the label. Under-Dosing Is Widespread – Most store-brand multivitamins contain trace amounts that provide no therapeutic benefit. For example, 800 IU of vitamin D won't raise deficient levels—you need at least 5,000 IU daily with K2 for optimal absorption and immune function. Folic Acid vs. Methylfolate Is Critical – If you have MTHFR gene mutations (extremely common), synthetic folic acid can cause depression, fatigue, and digestive issues. Your body needs methylfolate—the active form that actually works, especially important for pregnant women and those with chronic health conditions. Amino Acids Are Non-Negotiable – A true multivitamin should include amino acids like choline, arginine, methionine, lysine, taurine, and N-acetylcysteine. These are the building blocks of DNA and protein that support detoxification, energy production, and overall cellular function. FEATURED PRODUCT Good Poops Protocol – Even the highest-quality vitamins won't work if your gut can't absorb them. The Good Poops Protocol is designed to repair and support your digestive tract, ensuring optimal nutrient absorption and breakdown.  Get it here: https://mswnutrition.com/pages/good-poops-org TIMESTAMPS 00:00 – START – Welcome and episode overview 02:15 – Introduction to MSW Nutrition and the importance of quality supplements 04:30 – Red Flag #1: Poor bioavailability and why methylcobalamin beats cyanocobalamin 08:45 – The magnesium problem: glycinate vs. oxide and how to choose 11:20 – Red Flag #2: Artificial colors, dyes, and dangerous fillers in supplements 14:40 – Why MSW Nutrition supplements aren't on Amazon 17:30 – Red Flag #3: Under-dosing and why most multivitamins fail 20:15 – The vitamin D3 deficiency crisis and the importance of K2 23:45 – Red Flag #4: Synthetic folic acid vs. methylfolate and MTHFR mutations 27:30 – How MTHFR testing changed everything for proper supplementation 30:20 – Red Flag #5: The absence of amino acids in most multivitamins 33:10 – Why glutathione in oral form is a game-changer 35:45 – Final thoughts: Don't waste money on inferior supplements RESOURCES Example of Low-Quality Multivitamin Label – Common store-brand showing cyanocobalamin and synthetic ingredients https://www.naturemade.com/products/advanced-multivitamin-gummies-for-her?variant=41844880539787#pid=2 Red Dye 40 Health Risks – Research on inflammation, allergies, and hyperactivity links https://www.health.com/red-dye-40-8610527 Safety Concerns with Amazon Supplements – Study showing 83% contain unexpected ingredients https://www.verywellhealth.com/safety-of-amazon-supplements-6500961 Hidden Dangers of Buying Supplements from Amazon – Counterfeit products and contamination risks https://www.msn.com/en-us/health/nutrition/the-hidden-dangers-of-buying-supplements-from-amazon/ar-AA1FF5vB MSW Nutrition Boost Multivitamin – High-quality example with methylated vitamins and amino acids https://mswnutrition.com/collections/best-sellers-1/products/boost?variant=29599579078728 CONNECT

Send us a textMost people think memory loss is a downhill slide you can't stop. We don't. In this conversation with neurologist and neuroscientist Dr. Majid Fotuhi, we map out a twelve‑week blueprint that measurably improves memory, focus, and even grows hippocampal volume by targeting the real drivers of decline: poor sleep, chronic stress, insulin resistance, hearing loss, inactivity, and hidden medical issues.Dr. Majid Fotuhi is a pioneering neurologist, neuroscientist, and professor with more than thirty-five years of experience in brain health, memory, neuroplasticity, and the prevention of Alzheimer's disease. His work bridges research, clinical innovation, and public education.He earned his PhD in neuroscience from Johns Hopkins University, completed medical training at Harvard Medical School, and returned to Johns Hopkins for his neurology residency. He currently serves as an adjunct professor at Johns Hopkins University.An author and communicator, Dr. Fotuhi has written several books and is known for making complex science accessible. His excellence in teaching earned him the American Academy of Neurology's prestigious award. His research has appeared in peer-reviewed journals, been presented at major conferences, and cited widely by scientists worldwide.Dr. Fotuhi has created a twelve-week program that has helped thousands of patients with memory loss, brain fog, concussion, mild cognitive impairment, and early Alzheimer's disease. His expertise has been featured by CNN, NBC News, the Today Show, ABC News, The New York Times, The Washington Post, and The Times (London).We start by clarifying what mild cognitive impairment is, how it differs from dementia, and why so many cases are preventable. Dr. Fotuhi explains the “type 3 diabetes” model—how decades of sugar spikes and inflammation erode the blood‑brain barrier and starve neurons of a stable environment. Then we get practical. You'll hear how a personalized “brain portfolio” guides treatment: VO2 max testing to shape exercise, sleep studies and CPAP when needed, targeted brain training that matches deficits, and labs for vitamin D, B12, and omega‑3 status. The results? Early wins in two to three weeks, statistically significant gains at six and twelve, and habits that stick.We don't stop at diet and steps. Oral health impacts cognition by limiting whole foods and increasing inflammation; chewing itself engages neural circuits. Hearing loss quietly accelerates decline—hearing aids can move people from mild impairment back to normal. Add a simple, sustainable food approach—ditch ultra‑processed foods, eat vegetables, legumes, fruits, quality proteins, and healthy fats—and consider targeted supplementation with DHA/EPA omega‑3s and corrected D and B12 levels. Along the way, we address why amyloid hogged the spotlight, and point to powerful data: the Lancet's estimate that 45% of dementia cases are preventable and the American Heart Association's claim that 80% of strokes can be avoided.If you want a sharper brain by summer, this is your starting line. Subscribe, share this with someone you love, and leave a review telling us the one habit you'll change this week. Your future brain will thank you.Links:Majid Fotuhi, MD, PhD: https://drfotuhi.com/https://krieger.jhu.edu/mbi/directory/majid-fotuhi/https://neurogrow.com/about-us/dr-majid-fotuhi-md-phd/https://psychology.columbian.gwu.edu/majid-fotuhiTweet me @realdrhamrahIG @drhamrah

0:00 Introduction: The best foods for heart health 0:20 What is heart-healthy food?1:49 10 best foods for the heart 4:43 Egg yolk for heart health10:22 Salt and a heart-healthy diet Mainstream media may have red-lined some of these foods, but they're actually the best foods you can eat for heart health!A heart-healthy diet is often characterized as being low in saturated fat, cholesterol, and sodium, and high in fiber. This isn't the best diet for heart health! For a healthy heart, prioritize nutrient-dense foods that contain the active form of vitamin A, heme iron, vitamin B12, omega-3 fatty acids, zinc, and high-quality complete protein.Here are the top 10 superfoods for your heart!1. Red meatI'm sure you're surprised to see this on the list! Grass-fed red meat contains high-quality amino acids that support the mitochondria in the heart. It's also a potent source of CoQ10, stearic acid, carnitine, carnosine, zinc, and vitamin B12. 2. Butter Grass-fed butter is very healthy for your heart! It's loaded with vitamin K2, which helps remove calcium from the arteries. It also contains butyrate, CLA, the active form of vitamin A, and stearic acid.3. Egg yolkEgg yolks are rich in choline, which helps prevent a fatty liver. Liver fat can spill over into the heart in the form of epicardial fat. Egg yolks also contain vitamin K2 and carotenoids. 4. CheeseRaw, aged cheese is rich in vitamin K2 and contains natural ACE inhibitors, which help support healthy blood pressure.5. Shellfish Oysters, mussels, and clams are excellent sources of omega-3 fatty acids and various trace minerals, including zinc, copper, iron, and magnesium.6. Organ meatsGrass-fed, grass-finished liver and other organ meats contain omega-3s, CoQ10, vitamin A, B12, and trace minerals like copper. You can also consume cod liver for the same benefits! 7. Fermented foodsFoods such as sauerkraut, kimchi, kefir, and natto are rich in vitamin K2. Natto contains nattokinase, which helps support healthy blood pressure.8. Sea salt Sea salt contains 80 to 90 different minerals. Low sodium levels can lead to high blood pressure and increased cortisol levels.9. Fatty fish Wild-caught salmon, sardines, anchovies, and mackerel are potent sources of omega-3 fatty acids.10. Collagen Bone broth and the skin of chicken and fish are excellent sources of collagen. Ten percent of the collagen you consume is in the form of peptide chains, which can help the body repair collagenous structures in the body.Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the Director of Dr. Berg Nutritionals and author of the best-selling book The Healthy Keto Plan. He no longer practices, but focuses on health education through social media.Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients, so he can focus on educating people as a full-time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose, and it is not a substitute for a medical exam, cure, treatment, diagnosis, prescription, or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

We are back! Happy Thanksgiving! We hope you're listening to our show while you're baking a delicious pie. This week we discussed my B12 shots and the person who gives them to me. JKJ tries to trick #AL with fake Christmas movie plots. We discuss our crazy holiday habits, including buying IKEA furniture recklessly. And #AL tries to recall the plot of Wicked. Let's have some fun!     Subscribe to my new podcast, The Ripple Effect with Jenna Kim Jones   IHeart  https://www.iheart.com/podcast/1119-the-ripple-effect-304892752/   Apple https://podcasts.apple.com/us/podcast/the-ripple-effect/id1850530395   Spotify https://open.spotify.com/show/1JunP1oyAkRhqq6UkQ0GWQ   Pandora https://www.pandora.com/podcast/the-ripple-effect/PC:1001110760   Subscribe to our website and watch the show, have access to all past episodes AND read what JKJ is up to! All available at jennakimjones.com   Stay tuned for 2026 show dates!   Get your cabin now to join me at the Moon River at Sea Festival in 2026! https://moonriveratsea.tbits.me/trk/jennakimjones

Should we be concerned about getting too much B12?

How are the recommended daily and weekly doses of vitamin B12 derived?

Thank you for joining us for our 2nd Cabral HouseCall of the weekend!   I'm looking forward to sharing with you some of our community's questions that have come in over the past few weeks…   Gaby: Hello Dr. Cabral, Thanks for your work you're doing! And sorry for the long question. I am a 19 year old female, and have been struggling with gut issues since I was a baby. Bloating, constipation, diarrhea, gas, nausea, and so forth. I have had functional medicine and conventional bloodwork done. My progesterone tested low and also my estrogen was low. I have the symptoms of very high androgens/testosterone, despite conventional testing showing normal levels. Been diagnosed with low cortisol/adrenal fatigue. My thyroid panels are good. I have struggled with very low B12 vitamins (maybe from not knowing that I had MTHFR). I've had severe menstrual cramps ever since getting married recently. I can't afford more testing, but am wondering how this all connects?                      Liz: Hi Dr. Cabral, I have a very large fluid-filled, non-malignant cyst on my thyroid. When I swallow it looks like a golf ball is in there. Doctor said it's nothing to worry about. All my thyroid labs, including antibodies, came back normal. Food sensitivity test I had a couple years ago showed dairy and eggs being a problem and they were a big part of my diet for the past couple of years until recently. Am currently in week 1 of your 21 Day Detox. My question is, is there any way to shrink or eliminate the cyst without having a procedure? Thanks!                                                                                               Noah: Hi Dr. Cabral, I'm 24 and recently recovered from mono, but I've been feeling exhausted ever since—almost like my body can't fully bounce back. My doctor says it's just "post-viral fatigue," but I'm wondering if there's more to it, like EBV reactivation or mitochondrial depletion. What would be your next step to rebuild energy naturally?     Eleazar: Hello dr cabral i have a question about my post viral pots i have been dealing with since January of 2024 and how you would try to fix it. my question is if a viral infection which are normal and everyone gets caused this autoimmune reaction what exactly would u target to fix the autoimmunity if the virus is gone and there isnt much to remove unlike other cases of autoimmunity where a gut dysbiosis or heavy metals is causing the disease u know what to remove I hope that makes sense thank you for your time and videos u put they are very informative                                                                           Eleazar: Hello dr Cabral i have another question regarding autoimmune disease i am a 21 year old male and soon i will be fixing all my root causes for my suspected autoimmune pots disease. I have completed the big 5 but my question is will i ever be able to drink alcohol again like beer for example or will it always be a risk for reactivating the autoimmune disease i see many functional medicine doctors say only 1-2 beverages but does it really have to be just that amount or can u drink more also i heard u mentioned binge drinking can cause epigenetic immune shift what exactly is that and can it be fixed and if i do drink will i need to avoid eating fast food at the same time even if its on occasion.thank you for the amazing videos u do   Thank you for tuning into this weekend's Cabral HouseCalls and be sure to check back tomorrow for our Mindset & Motivation Monday show to get your week started off right! - - - Show Notes and Resources: StephenCabral.com/3579 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

Donate (no account necessary) | Subscribe (account required) Join Bryan Dean Wright, former CIA Operations Officer, as he dives into today's top stories shaping America and the world. In this episode of The Wright Report, Bryan breaks down President Trump's one trillion dollar deal with Saudi Arabia, the political risk created by the lingering 9/11 lawsuit, the White House's continued push for foreign labor, and new polling that shows major headwinds for Republicans. The global brief then moves to Russian sabotage across Europe, Chinese made vehicles spying on Western militaries, and new research from Australia on autism and prenatal nutrition. Trump Signs One Trillion Dollar Saudi Deal: President Trump and Crown Prince Mohammed bin Salman agreed to sweeping partnerships that span nuclear energy, rare earth mining, financial services, liquified natural gas, advanced AI chips, and the sale of up to forty eight F-35 fighter jets. The deal promises major job gains in states like Texas, Pennsylvania, Wyoming, Arizona, and Louisiana. Bryan notes that Congress must still approve the fighter sales and that Israel will require a guaranteed technological edge before any jets reach Riyadh. He also warns that the 9/11 families' lawsuit against the Saudi government could disrupt everything. Court filings allege that two Saudi linked men assisted the first hijackers upon arrival in the United States, and a judge has ruled that the evidence is strong enough to move forward. Foreign Labor Controversy and Political Fallout: Trump defended his plan to use H-1B workers for new chip and battery factories, arguing that American workers are not trained for these roles. He acknowledged that the stance is hurting his poll numbers but insisted that "smart people" support his position. Bryan outlines why many conservatives see this as a repeat of past Big Tech abuses and why Silicon Valley's financial support could become a liability for the White House if working class voters feel sidelined. Polls show two thirds of Americans believe the country is on the wrong track, Trump's approval rating sits around thirty eight percent in public surveys, and Democrats hold a fourteen point lead on the congressional generic ballot. Economic Signals Remain Mixed: The trade deficit fell twenty four percent as Americans purchased more U.S. made goods, suggesting the tariffs are strengthening domestic manufacturing. Construction data shows modest growth in housing but weakness in commercial projects. Foreclosures are rising, and Zillow reports that homeowners now face sixteen thousand dollars in annual upkeep on average. Bryan cautions that unless working families feel real relief by summer, the midterms could be difficult for Republicans. Russia Sabotages European Rail Lines: Poland confirmed that Russian intelligence directed two sabotage attempts on rail lines used to deliver weapons and aid to Ukraine. Explosives were placed to derail a passenger train, and investigators arrested two Ukrainian men recruited through online channels. Bryan connects this attack to a wider hybrid war across Europe directed by the GRU, including recent attempts to set off explosives in air cargo shipments. Italy's defense minister declared that Europe is under attack, although Bryan notes that European militaries are too hollowed out to respond meaningfully for years to come. China's Electric Cars and Buses Act as Spy Platforms: The United Kingdom warned that Chinese made hybrid and electric vehicles can record conversations and transmit data back to Beijing. Norway found that Chinese electric buses can be hacked and remotely controlled even in deep underground environments. Israel seized seven hundred Chinese government vehicles after discovering data gathering sensors. Bryan reminds listeners that he first warned of this surveillance threat years ago and says Western governments are only now catching up. Australia Links Prenatal Nutrition to Lower Autism Risk: Researchers found that prenatal supplements containing folic acid, vitamin B12, vitamin D, iodine, and other micronutrients are associated with a thirty percent reduction in autism risk. Scientists suspect a connection to the mother's gut microbiome and its influence on fetal development. Bryan notes that similar gut based treatments have shown promise in Europe and the United States and encourages listeners to remain open to emerging science.   "And you shall know the truth, and the truth shall make you free." - John 8:32     Keywords: Trump Saudi one trillion dollar deal, F-35 sale approval Congress, Saudi 9/11 lawsuit al-Bayoumi al-Thumairy, Trump H-1B foreign workers battery factories, U.S. trade deficit drop tariffs, Poland Russia rail sabotage Ukraine, Chinese electric vehicle spying UK Norway Israel, prenatal vitamins autism Australia study

Episode Highlights With Faraz KhanHis own personal story with hair loss and how it dramatically impacted himHow he researched how to get his hair back without pharmaceuticals The biggest “aha” he had about reversing hair loss and how he reversed his extreme hair lossNumber one cause of hair loss in women and menHow stress relates to hair loss and what we can do about itHow vitamin D, B12, zinc, and iron are important for hair Why he recommends water based serums daily over oily or thicker serumsHis take on scalp massages and how to do them the right wayHow low circulation comes into play with hair lossHis recommended protocol that is most effective in the fewest stepsThe maximum length for a hair derma roller is 1mm and best practices for derma rollingThe truth about red light for hair and how to use itSpecific tips for dry or brittle hairHis specific products with money back guaranteeResources MentionedFullyVital hair products - use code WELLNESSMAMA for 15% offAnti-aging Hacks and Fully Vital Hair on Instagram

As part of our deeper series on protein, perimenopause, and hormone health, this episode kicks off a multi-part exploration of soy—one of the most misunderstood yet most powerful foods in our plant-based toolkit.This podcast is listener-supported. To receive new posts and support my work, consider becoming a free or paid subscriber.There's so much confusion around soy—does it act like estrogen? Does it affect hormones? And what about breast cancer? In this first episode of a multi-part series on soy, we walk through * what phytoestrogens really are (and aren't)* how isoflavones behave in the body* why soy foods are considered such a nutritional powerhouseWe explore: * what soy actually is* why it's so misunderstood in the West* the environmental realities behind global soy production* the unique benefits of tofu, tempeh, and edamame * estrogen-receptor–positive cancer and what the research really shows about it and its relationship to soyAll of this lays the groundwork for understanding soy's real role in our health—far beyond the myths and misinformation—and prepares us for Parts 2 and 3, where we'll explore soy's impact on menopause symptoms, hormone health, and how to incorporate these nourishing foods into your daily life with confidence and joy.*High-Protein Recipes Featuring Tofu, Tempeh, and EdamameIf you're enjoying this series and want practical, delicious ways to bring more soy foods into your life, don't miss my new recipe e-book, High-Protein Recipes Featuring Tofu, Tempeh, and Edamame. It features 12 savory, protein-rich recipes—spreads, soups, salads, sandwiches, and mains—all with 10-20 grams of protein per realistic serving. Each recipe includes a beautiful photo and full nutrition information to make meal planning easy and satisfying.Related Episodes* Protein-Packed Plant Foods (Ranked from Highest to Lowest)* Are You Eating Enough Protein? (Part One)* Are You Eating Enough Protein? (Part Two)* Omega-3s: Skip the Fish, Boost Your Brain, but Make Sure You're Getting Enough* Your Daily Supplement Guide: The Non-Negotiables and the Helpful Boosts* Building Strength and Muscle: Protein Intake, Protein Timing, and Lifting Heavy Sh*tSupport the PodcastTo keep Food for Thought Podcast ad-free and accessible to all, I rely on the support of paid subscribers. If you're already one—thank you. If you're not, please consider becoming one. None of the companies below sponsored this episode. They're simply brands I personally use, love, and trust—which is why I agreed to be an affiliate.If you make a purchase using the links below, I receive a small commission at no extra cost to you—and you'll receive exclusive discounts using the codes provided!* Complement SupplementsEverything you need, nothing you don't. Complement makes targeted supplements for plant-based eaters, including B12, D3, DHA, and more—all from clean, trusted sources.

This episode covers: • Cocoa Extract Cuts Heart Deaths A massive COSMOS trial found that older adults taking high flavanol cocoa extract daily saw a 27 percent reduction in cardiovascular deaths along with drops in inflammation markers like HSCRP. Women showed unique anti inflammatory cytokine shifts, pointing to a broader longevity effect. Dave explains why cocoa extract is becoming a foundational nutrient for vascular health rather than a dessert ingredient. Source: https://www.sciencedaily.com/releases/2025/09/250926135957.htm • AI Stethoscope for Home Diagnostics Lapsi Health's Keikku 2.0 just became the first FDA cleared AI powered digital stethoscope for both clinicians and home users. It records heart and lung sounds, analyzes them instantly, and flags early warning signs before symptoms appear. Dave breaks down why tools like this move you from reactive to predictive medicine and why they belong in every quantified self toolkit. Source: https://www.prnewswire.com/news-releases/lapsi-health-unveils-keikku-2-0-worlds-first-fda-cleared-digital-stethoscope-with-integrated-ai-scribe-302585083.html?utm_source=chatgpt.com • Beef Organ Supplements Surge Beef organ supplements have exploded more than 8,000 percent this year, driven largely by women reporting improvements in energy, hormones, mood, and skin. Liver, kidney, and heart deliver vitamin A, heme iron, B12, copper, and choline that modern diets often lack. Dave covers sourcing concerns, purity standards, and why this shift reflects a move from fear based nutrition to evolutionary nutrition. Source: https://www.verywellhealth.com/beef-organ-supplement-11710185?utm_source=chatgpt.com • Spirulina for Collagen and DNA Protection New research highlights spirulina's ability to support collagen production, reduce oxidative stress, protect DNA, and improve glucose and lipid balance. It is becoming a staple of eco focused anti aging routines and is driving the viral green stacking trend with chlorella and chlorophyll. Dave explains why spirulina functions as a clean daily defense against oxidative stress. Source: https://www.news-medical.net/news/20250707/Is-Spirulina-the-Next-Anti-Aging-Superfood.aspx • Health Data Privacy Reform A new Senate bill aims to extend HIPAA level protections to wearables, genomic tools, glucose monitors, and wellness apps. The goal is to give users control over who sees their biometrics, how they are stored, and whether they can be sold. Dave outlines why this matters for anyone using Oura, Whoop, CGMs, or genetic testing and why your biology should belong to you and not the cloud. Source: https://natlawreview.com/article/federal-healthcare-update-november-7-2025 All source links provided for easy reference to the original reporting and research above. This is essential listening for fans of biohacking, hacking human performance, functional medicine, and longevity who want actionable tools from Host Dave Asprey and a guest who embodies what it means to age with energy, clarity, and vitality. Dave Asprey is a four-time New York Times bestselling author, founder of Bulletproof Coffee, and the father of biohacking. With over 1,000 interviews and 1 million monthly listeners, The Human Upgrade brings you the knowledge to take control of your biology, extend your longevity, and optimize every system in your body and mind. Each episode delivers cutting-edge insights in health, performance, neuroscience, supplements, nutrition, biohacking, emotional intelligence, and conscious living. New episodes are released every Tuesday, Thursday, Friday (audio-only), and Sunday (BONUS). Dave asks the questions no one else will and gives you real tools to become stronger, smarter, and more resilient. Keywords: cocoa extract, flavanols, heart health, nitric oxide pathways, COSMOS trial, AI stethoscope, digital diagnostics, Keikku device, predictive health tech, beef organ supplements, women's hormonal health, nutrient dense foods, ancestral nutrition, spirulina benefits, collagen support, oxidative stress defense, green stacking, chlorella pairing, DNA protection, wearable privacy laws, HIPAA reform, biometric data rights, longevity news, biohacking updates Thank you to our sponsors! Essentia | Go to https://myessentia.com/dave and use code DAVE for $100 off The Dave Asprey Upgrade. ECHO Water | Go to http://echowater.com/dave and use code DAVE10 for 10% off your ECHO Flask. Resources: • Subscribe to my weekly newsletter: https://substack.daveasprey.com/welcome • Danger Coffee: https://dangercoffee.com/discount/dave15 • My Daily Supplements: SuppGrade Labs (15% Off) • Favorite Blue Light Blocking Glasses: TrueDark (15% Off) • Dave Asprey's BEYOND Conference: https://beyondconference.com • Dave Asprey's New Book – Heavily Meditated: https://daveasprey.com/heavily-meditated • Upgrade Collective: https://www.ourupgradecollective.com • Upgrade Labs: https://upgradelabs.com • 40 Years of Zen: https://40yearsofzen.com Timestamps: 0:00 – Intro 0:19 – Cocoa Extract & Heart Health 1:52 – AI Digital Stethoscope 3:01 – Beef Organ Supplements 4:24 – Spirulina for Longevity 5:42 – Substack Announcement 6:53 – Health Data Privacy Reform 8:23 – Weekly Upgrade Protocol 9:46 – Outro See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.