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In ons land verschijnen jaarlijks 300 tot 400 biografieën. Relatief weinig vergeleken met andere Europese landen (vergelijk: in Engeland verschijnen er 10 x zoveel).Nico Keuning heeft een tiental biografieën over Nederlandse schrijvers op zijn naam staan. De laatste verscheen vorig jaar: 'Groots en onbekommerd. Leven en werk van Belcampo'. Keuning: ‘Het schrijven van een biografie is eigenlijk een ontdekkingsreis.'Hoe gaat dat in zijn werk, het schrijven van een biografie? Keuning: 'Ik voer onder andere tientallen gesprekken met familie, vrienden, collega's en kennissen'.Wat komt er verder allemaal bij kijken? En hoe lang werkt hij aan een biografie?TIJDSCHEMA00:48 Hoe word je biograaf?01:15 Eerste biografie over Max de Jong04:44 Fascinatie voor literaire plekken07:00 Werkroutine (deel 1)12:19 Aan welke biografie met meeste plezier gewerkt?14:15 Fietsen langs schrijversplekken17:03 'Het verloren huis'22:25 'Het grote gebeuren' - tv-bewerking27:08 Keuze (titels) biografieën30:35 Werkroutine (deel 2)33:21 Aantal gesprekken voor biografie36:08 Bewonderde biografie41:39 Favoriete boek43:57 MuziekvoorkeurSHOWNOTES 'Groots en onbekommerd. Leven en werk van Belcampo' (Querido, 2024)'Een ongeneeslijk heimwee. Leven en werk van Willem Brakman' (Querido, 2020)'Het geheim van de Ventoux', Nico Keuning (Walburg Pers, 2021)'Het grote gebeuren' - tv-bewerking van Belcampo's apocalyptische verhaal, uitgezonden op oudejaarsavond 1975Favoriete muziek: 'Mahagonny' - opera Kurt WeillFavoriete boek: 'De kapellekensbaan' van Louis Paul Boon
In de Nederlandse literatuur is de schrijver Belcampo, pseudoniem van Herman Schönfeld Wichers, uniek. Nederlandse schrijvers beperken zich meestal tot realistische verhalen en romans, terwijl het werk van Belcampo fantastisch en surrealistisch is. Hij verandert één element in de werkelijkheid en fantaseert daar consequent op door. Wat gebeurt er als je jezelf in de trein tegenkomt? Hoe zou de Dag des Oordeels er uit zien in het gereformeerde plaatsje Rijssen en welke rol zou de schrijver daar zelf in kunnen spelen? Nico Keuning schreef over een biografie over de kleurrijke figuur Belcampo, arts en schrijver. De titel van het boek is Groots en onbekommerd en hierin volgt volgt hij Belcampo als buitenstaander in het Rijssen van toen, als tbc-patiënt in Renkum en Davos, als student in Amsterdam, op zijn zwerftochten in het buitenland en als arts-schrijver in Groningen. In het tweede uur en de podcast van Wat blijft: Bob Goudzwaard was econoom en politicus en werkte voor het wetenschappelijk instituut van de ARP. Later werd hij ook Tweede Kamerlid voor die partij, hij was één van de initiators van het CDA. Goudzwaard was de grondlegger van het begrip ‘economie van het genoeg', ook wel ‘consuminderen' genoemd. In Nederland moest hij lang op waardering wachten, internationaal genoot hij veel aanzien. Hij was hoogleraar aan de Vrije Universiteit in Amsterdam. Annette van Soest volgt zijn spoor terug en praat met twee van zijn dochters Mariëtte en Annelies, zijn biograaf Joost Hengstmengel en docent filosofie en goede vriendin van Goudzwaard Esther Somers. Wat Blijft, na de dood van Bob Goudzwaard? Presentator: Nicole Terborg Redactie: Redactie: Jessica Zoghary, Nina Ramkisoen, Geerte Verduijn, Sushmita Lageman Eindredactie: Bram Vollaers Productie: Mare de Vries
aflevering 41 Een echte dokter staat dag en nacht klaar voor zijn patiënten. Maar hij is niet de manager van hun leven. Dat mag elk mens zelf inrichten naar zijn eigen wensen. Hoe wonderlijk die soms ook zijn. De arts is slechts hun dienaar. Medelevend en als een vriend staat hij eenieder bij met advies, medicijnen en soms vlijmscherp instrumentarium. Belcampo weet daar alles van. Hij was immers de schrijver van ‘Het dagboek van een arts'. Ja, en na zo'n verhaal begrijp je ook waarom sommige mensen het niet kunnen laten om nagels te bijten. Maar dan nu iet heel anders: Omdat wij in een klein land wonen, hebben wij gelukkig veel buitenland. En daarom zijn wij Nederlanders - misschien moet ik zeggen Hollanders - zo ontzettend polyglot. Vanaf het eerste jaar van de middelbare school hebben wij ons al gewijd aan het bestuderen van vreemde talen en culturen. Ach, waren al die andere volkeren maar net zo opgevoed en opgeleid als wij. Dan begrepen zij ons even goed als wij hèn begrijpen. Wat kunnen wij de wereld nog veel leren met Kees van Kooten als grote leermeester zoals in “C'est trop.” --- Send in a voice message: https://podcasters.spotify.com/pod/show/dorpsradio-laren/message
Meat in the U.S. has had a complicated history which in recent years has spurred on the resurgence of interest in whole animal butchery and neighborhood butcher shops. But even as meat prices have risen, how have the people working behind the counter been affected?In this episode, we speak with 2 butchers who have had very different careers within the world of butchery. There's Edgar (he/him), whose career includes 20 years at Texas Roadhouse and 5 at Belcampo Meat Co. Then there's HJ (they/them), who has worked all over the country including Blue Hill at Stone Barns, The Meat Hook in Brooklyn, and now co-owns Pasture PDX, a small craft butcher shop, in Portland, OR with their business partner Kei. Guests: HJ Schaible (they/them)Their website | Instagram Edgar Cisneros (he/him)Instagram Resources: To read more about what we talked about in this episode: The price of plenty: how beef changed AmericaWhole Animal Butchery: The Growth, the Problems, and the FutureChef's Fable: Blue Hill at Stone Barns' alluring story — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. But former employees say that narrative often obscured a more complicated reality.After sourcing scandal, Belcampo Meat Co. abruptly closes stores, restaurantsFormer sustainable meat darling Belcampo suddenly shuts down all operations: The news follows a summer controversy over mislabeling meatsThe Instagram thread of the employee who called Belcampo out This episode is supported by BentoBox and Clover. To learn more about their all-in-one platform for websites, online ordering, world-class point-of-sale, and payment solutions, check out getbento.com/better.
Medardus ist in einer italienischen Irrenanstalt. Dort begegnet ihm der Friseur Pietro Belcampo wieder. Er hatte Medardus im Wald gefunden. Medardus versucht, Belcampo in seiner wilden Erzähllust ein wenig zu bändigen. Peter Matić liest die fiktive Lebensbeichte des Kapuziner-Mönchs Medardus, der nach dem Genuss des Teufelselixiers zahlreiche Sünden begeht. Audio verfügbar bis zum 24.11.2023
Voor aflevering 39 van Radio Horzelnest spraken we met Caro Verbeek over ons reukorgaan: de neus. Caro is kunsthistorica, curator en universitair docent aan de Vrije Universiteit van Amsterdam. Vorig jaar verscheen van haar hand het prachtige: ‘Een kleine cultuurgeschiedenis van de (grote) neus' bij Uitgeverij Atlas Contact. In dit boek opent Caro een historisch perspectief op de neus waarbij ze aandacht heeft voor de neus in de kunsten, oudheid, literatuur en popcultuur. Ondanks de prominente plek op ons gezicht speelt de neus qua zintuigen vaak een ondergeschoven rol, zeker waar het aankomt op de esthetische beleving. In de kunstbeleving wordt de reuk samen met de smaak vaak tot de lagere zintuigen gerekend en zicht en gehoor tot de hogere. In haar hoedanigheid als curator, onderzoeker en auteur roept Caro op tot een herwaardering van de neus en de olfactorische kant van de esthetische ervaring. Voor verschillende musea organiseerde ze rondleidingen waarin ruiken centraal staat en in 2020 promoveerde ze met haar proefschrift getiteld: Ruiken aan de tijd: De olfactorische dimensie van het futurisme (1909-1942). In deze aflevering spreken we uitgebreid over ons reukorgaan. Welke betekenis kreeg de neus in de klassieke oudheid en de renaissance, welke rol speelde dit orgaan in de schilderkunst, de beeldhouwkunst en de moderne literatuur? Ook praten we over geuren, aroma's, miasma's, reukoffers en andere onderwerpen. Veel luisterplezier! Timestamps: 00:00-01:37 – Introductie 01:37-11:44 13:26 – Neustypen en fysiognomie/gelaatkunde 11:44-15:11 – Vrouwenneuzen in de renaissance en de oudheid 15:11-25:28 – Lorenzo de Medici, Michelangelo en rondleidingen in Florence 25:28-35:21 – Reukvermogen, parfums, miasmatheorie, reukoffers 35:21-47:25 – Olfactorische rondleidingen, Waterloo, zweet en lichaamsgeuren 47:25-01:06:36 – Neus in de literatuur, Proust, Gogol, Collodi en Belcampo
With tracks from Blackploid, Binary Digit, Belcampo, Palmiara, Freakme Feat Steelyvibe, Kito Jempere, DJ Ralf Presents Orchestra Spettacolo Cesira Sordini, Baltra, Keytronics, Steve Bug, Nebs Jack, Black Light Smoke, Galaxy 82 Feat J Farrukh, Ian Pooley, Herbert, Green Velvet, Mark Hand, Leo Anibaldi, Hard Ton, Sonns, Trinidadian Deep. Contact: dj@ribeaud.ch.
Dan and the Producer-Wife Beth are off today, so they've selected three of their most favorite clips for prior shows. The duo discuss how Elon Musk got challenged by the United Nations and how he gave a brilliant response. They talk about Belcampo, a company that was allegedly passing off meats from other farms as its own. And in the final segment Dan and Beth talk about the five-star review system used by companies around the world and how it's essentially a fake, broken system.
Sally K Norton is a Cornell University educated nutritionist, dietary consultant, and lifestyle coach. She works with people struggling with unexplained joint pain, muscle pain, inflammation, fatigue, and brain function problems. She has an unique expertise in the link between dietary oxalates and mysterious health problems. Although she focuses on support for low-oxalate eating to resolve pain and related problems, I also work with clients who have a variety of other nutritional challenges and health concerns. Time Stamps: 0:08:55 Podcast begins 0:09:25 What happened with Liam Hemsworth and Miley Cyrus? 0:17:15 What is oxalate poisoning and what are the symptoms? 0:32:25 "Pro-oxidant" is the proper terminolog we should use for high oxolate foods 0:38:25 Which foods are highest in oxalates? 0:49:55 Total, Soluble and Insoluble Oxalate Contents of Ripe Green and Golden Kiwifruit: https://www.mdpi.com/2304-8158/2/1/76 0:50:15 Peanut-induced acute oxalate nephropathy with acute kidney injury: https://www.sciencedirect.com/science/article/pii/S2211913214000266?via%3Dihub 0:51:05 Oxalate, inflammasome, and progression of kidney disease: https://journals.lww.com/co-nephrolhypertens/Abstract/2016/07000/Oxalate,_inflammasome,_and_progression_of_kidney.15.aspx 0:51:55 Effect of cinnamon and turmeric on urinary oxalate excretion, plasma lipids, and plasma glucose in healthy subjects: https://academic.oup.com/ajcn/article/87/5/1262/4650348 0:54:15 Transient Hyperoxaluria after Ingestion of Chocolate as a High Risk Factor for Calcium Oxalate Calculi: https://www.karger.com/Article/Abstract/185238 0:58:25 Hypothyroidism in primary hyperoxaluria type 1: https://www.jpeds.com/article/S0022-3476(00)70112-0/fulltext 1:00:10 Oxalate in the human thyroid gland: https://www.degruyter.com/document/doi/10.1515/cclm.1993.31.9.559/html 1:01:55 Why do plants have oxalates? 1:06:25 Do any animal foods have oxalates? 1:07:55 Breaking down oxalate synthesis 1:18:40 The protective benefits of calcium in the diet and why aged cheeses are easiest to digest 1:23:10 Oxalate dumping.. how do we do it? 1:30:55 Hyperoxaluria leads to dysbiosis and drives selective enrichment of oxalate metabolizing bacterial species in recurrent kidney stone endures: https://www.nature.com/articles/srep34712 1:37:55 Closing thoughts with Sally Norton Sponsors: Heart & Soil: www.heartandsoil.co White Oak Pastures: www.Whiteoakpastures.com, use code: CarnivoreMD for 10% off your first order Belcampo: www.belcampo.com use code: CarnivoreMD for 20% off your order Eight Sleep: https://www.eightsleep.com/carnivoremd use code “CARNIVOREMD” to save $150 Lets Get Checked: 20% off your order at www.TRYLGC.com/paul
If you are interested in lipids, you've probably heard of Dave Feldman and his work. If not, you've got some homework to do, and I think you'll be amazed at what you find. Dave's work can be found at cholesterolcode.com where he details his multiple, meticulous self-experimental projects. Prior to cholesterol adventures Dave was a senior software scientist and an engineer. He brings this “out of the box” thinking to the world of medicine and we are all better off for it. He began a low-carb, high-fat diet in April 2015 and has since learned everything he could about it with special emphasis on cholesterol. He saw his own lipid numbers spike substantially after going on the diet and spotted a pattern in the lipid system that's very similar to distributed objects in networks. Time Stamps: 0:09:20 Podcast begins with Dave Feldman 0:09:45 Responding to the common question: "I feel so good on Animal-Based, but my cholesterol is sky high. What's going on?" 0:20:05 The importance of context in regards to cholesterol 0:26:20 Just because cholesterol is involved in asc sclerosis, that does not mean it is the cause of asc sclerosis 0:33:50 Inflammation and it's role with asc sclerosis 0:36:00 Do we have any experiments that shows LDL is directly harmful to humans? 0:47:05 The more saturated fat you eat, the higher your LDL goes, but does this result in more chronic disease? 0:57:35 PUFA's are essential for humans, but if you're eating saturated fat from grass-fed ruminant animals, you will not become deficient 1:02:44 Familial hypercholesterolemia (FH) and healthy individuals 1:07:40 Macrophages of genetically characterized familial hypercholesterolaemia patients show up‐regulation of LDL‐receptor‐related proteins: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5323824/ 1:14:20 A 72-Year-Old Patient with Longstanding, Untreated Familial Hypercholesterolemia but no Coronary Artery Calcification: A Case Report: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5991918/ 1:15:20 Chimpanzee VS Human LDL 1:15:45 Chimpanzee serum lipoproteins. Isolation, characterisation and comparative aspects of the low density lipoprotein and apolipoprotein-BH: https://pubmed.ncbi.nlm.nih.gov/6477668/ 1:25:05 Distribution of glycosaminoglycans in the intima of human aortas: changes in atherosclerosis and diabetes mellitus: https://pubmed.ncbi.nlm.nih.gov/8477876/ 1:29:20 The importance of hemostasis and how it relates to blood clots 1:35:40 Xanthoma in lean-mass hyper responders who do not have FH 1:40:50 Low Triglycerides–High High-Density Lipoprotein Cholesterol and Risk of Ischemic Heart Disease: https://jamanetwork.com/journals/jamainternalmedicine/fullarticle/647239 1:44:00 Hyperlipidaemia does not impair vascular endothelial function in glycogen storage disease type 1a: https://linkinghub.elsevier.com/retrieve/pii/0021915094900728 1:47:35 If a patient has a rising LDL, but is otherwise healthy, what does Dave suggest? 1:53:00 https://citizensciencefoundation.org/ and where to find more of Dave's work 1:54:30 Dave's current diet Sponsors: Heart & Soil: www.heartandsoil.co White Oak Pastures: www.Whiteoakpastures.com, use code: CarnivoreMD for 10% off your first order Belcampo: www.belcampo.com use code: CarnivoreMD for 20% off your order Lets Get Checked: 20% off your order at www.TRYLGC.com/paul
: Episode 1964 - On this Monday show, Anna Vocino and Vinnie Tortorich play some good '60s tunes and talk good beef sources, ketone levels, BS diet plans, and more. Https://www.vinnietortorich.com/2021/11/good-beef-sources-more-episode-1964 PLEASE SUPPORT OUR SPONSORS '60S TUNES Vinnie and Anna both really like music from the '60s. But Vinnie prefers the '70s. They played a lot of good tunes on this show, like some Buffalo Springfield. If you're reading these notes on YouTube, check out this show on another platform so you can hear the good tunes. GOOD BEEF SOURCES As you know, Belcampo is no longer a sponsor. Vinnie always had great service from them -- he loved Hopefully, they come back under a new name. Vinnie suggests you go look in your community and find a farm form which you can buy beef directly. Or, find a freestanding butcher. Some grocery stores even have high quality meat departments. This is probably the most affordable option, unless you go in on half of a cow with someone, or something like that. You don't need to shop at Whole Foods to find this. Plus, some grocery stores with good beef will have sales -- Harris Teeter in VA does this. Grass-fed or regular can both be good. Buy what you can afford! This is most important. You can do this lifestyle affordably. Anna likes Ancestral Meats, Simple Meats, Carpenter Farms. Or, if you have friends who hunt, see if you can get some deer meat. BS DIET PLANS Don't buy into diet plans. You don't need to spend extra money each week to eat. Vinnie could monetize this and turn it into a full-on diet plan, but he would not do that. Eat clean -- stick to simple tenets -- and your body will begin to heal. WATCH THIS EPISODE ON YOUTUBE FAT DOC 2 IS AVAILABLE ON iTUNES and AMAZON Please also share it with family and friends! Buy it and watch it now on iTunes to get it to the top of the charts. We need it to get big for people to see it. Here's the (BLUERAY, DVD, PRIME) (MAY NOT BE AVAILABLE YET ACROSS THE POND). And the And the https://amzn.to/3rxHuB9 [the_ad id="17480"] PLEASE DON'T FORGET TO REVIEW the film AFTER YOU WATCH! FAT DOC 1 IS ALSO OUT Go watch it now! We need people to buy and review for it to stay at the top of iTunes pages. Available for both rental and purchase. You can also buy hardcopy or watch online at Amazon. YOU CAN NOW STREAM FOR FREE ON AMAZON PRIME IF YOU HAVE IT! RESOURCES Https://www.vinnietortorich.com Https://www.purevitaminclub.com Https://www.purevitaminclub.co.uk Https://www.purecoffeeclub.com Https://www.nsngfoods.com
It's spooky season! The guys discuss the breakout streaming hit...Only Murders in the Building and a sleeper from South Korea called Squid Game. Rudy discusses the real reason he watched the series which kicks off a discussion of having to watch tv or movies to be part of the conversation. After covering horror franchises, racist mnemonic devices, and the Belcampo scandal, the guys get down to Sewing 2...I mean, Halloween. With the West Hollywood Halloween celebration postponed for another year, Rudy and Tyler reminisce about the good times, great costumes, and discount candy. This episode is scary good, you guys. Got a comment or question? Send it to toliveandtryinlapodcast@gmail.com Follow us on: Instagram: @toliveandtryinlapodcast Twitter: @toliveandtrypod
In this episode of Quah (Q & A), Sal, Adam & Justin answer Pump Head questions about the top 3 training techniques for building muscle, how much water to drink daily, whether a week without training is beneficial, and if knee sleeves are necessary. The underrated benefits of the sled drive. (6:13) Eugene Teo stirring up controversy once again. (9:29) Shout out to the #Strongwomendeadlift participants. (19:26) Donald Trump is launching his new social media platform. (21:41) Ned has knocked it out of the park with their new destress blend. (28:31) The top social media app for in-app purchases may surprise you. (31:12) Tonal is partnering with LeBron James. (33:51) Ben Greenfield is NOT a shit talker. (37:52) Hot new product alert from Caldera. (40:43) You can still get in on the Mind Pump x NCI Mentorship Coaching calls. (43:47) What is going on with Belcampo? (50:39) Fun Facts with Justin: The theory surrounding the Garden of Eden. (54:23) Astrological signs and vaccines, yes, they are connected. (58:04) #Quah question #1 – What are the top 3 training techniques for building muscle? (1:02:07) #Quah question #2 - How much water should you drink daily? (1:07:19) #Quah question #3 – Is a week without training beneficial, or will I lose muscle? (1:13:50) #Quah question #4 – Are knee sleeves necessary for powerlifting? (1:16:02) Related Links/Products Mentioned October Promotion: MAPS Anabolic and NO BS 6-Pack Formula – Get Both for $59.99! How To Do The Sled Push The RIGHT Way! (AVOID MISTAKES!) – Mind Pump TV Joe Defranco's Top 5 Ways To Develop Explosive Power Mind Pump Store Donald Trump launching new social media platform, TRUTH Social - ABC News Visit NED for an exclusive offer for Mind Pump listeners! Muscle Building Myths Busted: What Works & What Doesn't For Lifelong Muscle, What Fitness Trends Actually Work, Desert Island Workout Routines & More With Mind Pump's Sal Di Stefano. Tonal Announces LeBron James as an Investor and Brand Partner Mind Pump #1572: Is Tonal Worth The Money? With Aly Orady Visit Caldera Lab for an exclusive offer for Mind Pump listeners! **Code “mindpump” at checkout for the discount** Mind Pump x NCI Mentorship Coaching Bay Area based Belcampo shutters all its California restaurants Visit Butcher Box for this month's exclusive Mind Pump offer! Leos are most likely to get vaccinated, say Utah officials. Is it written in the stars? Visit ZBiotics for an exclusive offer for Mind Pump listeners! Exercise dosing to retain resistance training adaptations in young and older adults Mind Pump Podcast – YouTube Mind Pump Free Resources People Mentioned Joe DeFranco (@defrancosgym) Instagram Eugene Teo (@coacheugeneteo) Instagram Ben Greenfield Fitness (@bengreenfieldfitness) Instagram Jason Phillips (@jasonphillipsisnutrition) Instagram Jordan Shallow D.C (@the_muscle_doc) Instagram Max Schmarzo (@strong_by_science) Instagram Cory Schlesinger (@schlesstrength) Instagram Layne Norton, PhD (@biolayne) Instagram
Kara Collier is a Registered Dietitian Nutritionist (RDN), Licensed Dietitian/Nutritionist (LDN), and Certified Nutrition Support Clinician (CNSC) who specializes in glucose control and metabolism. She graduated from Purdue University and previously worked at Memphis VA Medical Center, as a clinical dietitian at Providence Hospital, and in a management role at Nutritionix. Time Stamps: 0:09:40 Podcast Begins 0:11:47 What is a continuous Glucose Monitor and why are they important? 0:14:55 Other metrics to use when using a CGM 0:22:55 Why we should be giving glucose monitors to non-diabetics 0:29:25 The median value in a CGM and why this is important 0:48:00 Examples of physiological normal responses to glucose 1:01:05 Chances are, anyone you encounter on the street is going to have some abnormal metric going on 1:05:40 How much glucose variability is reasonable? 1:14:55 Are all carbohydrates bad? 1:27:20 Glucose tells you about much more than just diabetes.. 1:33:10 Knowledge is one thing, but behavior change is another 1:36:40 Where to find more of Kara and get your hands on a CGM Sponsors: White Oak Pastures: www.Whiteoakpastures.com, use code: CarnivoreMD for 10% off your first order Belcampo: www.belcampo.com use code: CarnivoreMD for 20% off your order Lets Get Checked: 20% off your order at www.TRYLGC.com/paul Eight Sleep: https://www.eightsleep.com/carnivoremd use code “CARNIVOREMD” to save $150
Dan and Producer-Wife Beth discuss an Adobe prediction that holiday online sales will reach a record high this year despite supply chain issues. Dan gives his opinion on how good this will be for small, independent online sellers. The two cover the story of Belcampo, a meat / restaurant company that has closed its doors after allegedly selling lower standard meat as high end product. Finally Dan and Beth dig into the story of a restaurant that says robots are helping its servers make more money.
Dr. Saifedean Ammous is the author of The Bitcoin Standard: The Decentralized Alternative to Central Banking, the best-selling groundbreaking study of the economics of bitcoin. The book was a pioneer in explaining bitcoin's value proposition as the hardest money ever discovered, and the only working alternative to national central banks for international payments. Dr. Ammous holds a PhD in Sustainable Development from Columbia University, where his doctoral thesis studied the economics of biofuels and alternative energy sources. He also holds an MSc in Development Management from the London School of Economics, and a Bachelor of Engineering from the American University of Beirut. Time Stamps: 0:10:40 Podcast begins 0:11:37 What is "money" really? 0:18:00 What is the idea behind "hard money?" 0:20:55 Breaking down the terms inflation and deflation 0:30:46 The history of currency in the United States 0:42:55 Can the US treasury really print as much money as they want? 0:47:20 Inflation and why letting your money sit in a savings account might not be the smartest idea 0:58:30 What is Bitcoin in it's simplest terms? 1:01:15 What is the stock to flow ratio for Bitcoin and why is this important? 1:06:50 Whose to say Bitcoin will not be deemed illegal? 1:15:40 If a country were to ban cryptocurrency, they would be hurting themselves 1:18:55 Is Bitcoin polluting the planet? 1:35:35 Why are people spending so much time on 'mining' Bitcoin? 1:43:25 Where to find more of Dr. Saifedean Ammous Sponsors: Heart & Soil: www.heartandsoil.co BLUblox: https://blublox.cc/ CARNIVOREMD for 15% off Lets Get Checked: 20% off your order at www.TRYLGC.com/paul White Oak Pastures: www.Whiteoakpastures.com, use code: CarnivoreMD for 10% off your first order Belcampo: www.belcampo.com use code: CarnivoreMD for 20% off your order
A bonus re-air from my appearance as a guest on Daniel Vitalis's podcast, WildFed. This was my first public discussion of my sacred hunting experience with Mansel Denton. I thoroughly enjoyed this nuanced integration with Daniel, a wild food expert, avid hunter, and forager. There is so much to digest with this triggering topic, and I encourage everyone to tune into the episode – and themselves – with an open mind and heart to the practice of hunting. As with all my encounters – human or otherwise – my intention is to continually interact with all of Earth's creatures with gratitude and respect. May this conversation deepen your connection to what is on your plate and how it arrived there. 01:45 — How I Built The Life Stylist Exploring consciousness and finding my calling after Hollywood Why learning from an audio format led to podcasting 07:59 — The Pull to Hunt Contrasts growing up with a hippie mom and hunter/gatherer father The changing face of hunting Grappling with feeling disconnected from the natural world The hypocrisy of eating meat and being separated from the process Regenerative farming: visiting Belcampo and Force of Nature Leaning into the edge of discomfort for growth 23:27 — My Relationship to Weapons Negative associations with weaponry Why sensitivity and empathy have a place in hunting How plant medicine elevated the experience 51:37 — Encounter with Wild Pigs & Integrating Death Disturbing ambush and participating in suffering The etheric energy of life and death Finding the killer instinct I never knew I had Considering the “most humane” way to hunt The fallacy of death Eating meat after the experience Carrying gear, logistics, and my respect for veterans Connect with Luke on social media to learn how to take your lifestyle to the next level, plus catch exclusive live interviews & events: INSTAGRAM - @lukestorey // instagram.com/lukestorey/ FACEBOOK - facebook.com/MrLukeStorey/ TWITTER - @MrLukeStorey // twitter.com/MRLUKESTOREY YOUTUBE - youtube.com/c/LukeStorey HELP SUPPORT THIS SHOW! Love the Show? You'll really love Luke's Master Market Online Store! It's a win-win! Get direct links to all of Luke's hand-picked biohacking and health products all in one place, exclusive discounts, and support the show by making purchases through the web store >> SHOP NOW. Other ways to support: SUBSCRIBE >> Apple Podcasts + Stitcher + Google Podcasts + Spotify LEAVE APPLE PODCASTS REVIEW >> Simple step-by-step instructions SHARE >> Spread the word! Tell your family, friends, neighbors, and all your social pals Resources Website: wild-fed.com Join me on Telegram for the uncensored content big tech won't allow me to post. It's free speech and free content: www.lukestorey.com/telegram Related Shows Episode #348: Rite of Passage: My Sacred Hunting Experience w/ Mansal Denton Episode #366: Getting Dirty: Saving Our Soul & Soil w/ Regenerative Agriculture
: Episode 1950 - On this Wednesday show, Andy Schreiber and Vinnie Tortorich talk Andy's game show success, Belcampo, coffee benefits, chemical-filled powders and gummies, and more. Https://www.vinnietortorich.com/2021/10/coffee-benefits-game-show-success-episode-1950 PLEASE SUPPORT OUR SPONSORS GAME SHOW SUCCESS Andy had some game show success. He went on Whew!, $25,000 Pyramid, and Catchphrase. Total, he won around $33,000 and a TV. And, Andy looked great while he did it. COFFEE BENEFITS Coffee does have health benefits. Vinnie does little tips on the PCC Instagram. Check that out. Vinnie will drink coffee while he's watching a football game. Nobody would ever ask him why he's on his third beer; but people ask why he's on his third coffee. It really should be the other way around, as far as health is concerned. FAT DOC 2 IS AVAILABLE ON iTUNES and AMAZON Please also share it with family and friends! Buy it and watch it now on iTunes to get it to the top of the charts. We need it to get big for people to see it. Here's the (BLUERAY, DVD, PRIME) (MAY NOT BE AVAILABLE YET ACROSS THE POND). And the And the https://amzn.to/3rxHuB9 [the_ad id="17480"] PLEASE DON'T FORGET TO REVIEW the film AFTER YOU WATCH! FAT DOC 1 IS ALSO OUT Go watch it now! We need people to buy and review for it to stay at the top of iTunes pages. Available for both rental and purchase. You can also buy hardcopy or watch online at Amazon. YOU CAN NOW STREAM FOR FREE ON AMAZON PRIME IF YOU HAVE IT! RESOURCES Https://www.vinnietortorich.com Https://www.purevitaminclub.com Https://www.purevitaminclub.co.uk Https://www.purecoffeeclub.com Https://www.nsngfoods.com Https://www.bit.ly/fatdocumentary
Pierre Kory is an American critical care physician who gained attention during the COVID-19 pandemic for advocating widespread off-label use of certain drugs as treatments for COVID-19, as president and co-founder of the Front Line COVID-19 Critical Care Alliance (FLCCC). Kory testified twice to the U.S. Senate regarding COVID-19. During his testimony in December 2020, Kory erroneously claimed that the antiparasitic medication ivermectin was a "wonder drug" with "miraculous effectiveness" against COVID-19 Time Stamps: 0:14:55 Podcast begins 0:15:35 What does Pierre Kory do? 0:17:55 The breaking point that Pierre is at with the medical system 0:24:05 As a front line medical worker, what does the demographic look like for the patients in the ICU? 0:26:55 Effective preventative measures everyone can do right now (before they are ever exposed to COVID) 0:35:05 What level does Pierre Kory prefer his patients vitamin D levels be at? 0:36:25 The safety of Ivermectin 0:44:35 How effective is Ivermectin against COVID? 0:54:35 What is the current Ivermectin dosage Pierre recommends? 0:59:10 At-home nebulizers or glutathione 1:02:00 Covid cases, surges, and deaths 1:09:25 The protocol for those who get COVID 1:19:40 The boards of social media are populated by people who have financial interest in pharmaceuticals 1:28:30 There are case-specific circumstances when plants can be used as medicine 1:31:45 Protocols for individuals with long-haul COVID 1:42:55 Pierre's experience with the carnivore diet Sponsors: Heart & Soil: www.heartandsoil.co White Oak Pastures: www.Whiteoakpastures.com, use code: CarnivoreMD for 10% off your first order Belcampo: www.belcampo.com use code: CarnivoreMD for 20% off your order Eight Sleep: https://www.eightsleep.com/carnivoremd use code “CARNIVOREMD” to save $150 Lets Get Checked: 20% off your order at www.TRYLGC.com/paul
: Episode 1949 - On this Monday show, Anna Vocino and Vinnie Tortorich talk creating content, genuine sponsors, the PDF, supplement scams, Starbucks craziness, and more. Https://www.vinnietortorich.com/2021/10/supplement-scams-genuine-sponsors-more-episode-1949 PLEASE SUPPORT OUR SPONSORS GENUINE SPONSORS Vinnie and Anna have always wanted to give out good, free information. To keep the show running, they've taken on sponsors. Villa Cappelli has been a sponsor for many years. They've been very picky about sponsors; Vinnie will only take money from people whose products he really believes in. Vinnie will not be filling the Belcampo sponsorship slot. Instead, he'll give ads for products he believes in without sponsorship money. Vinnie's never going to tell you 'you must by X for Y.' Because that would be a lie. This said, we do ask that if you are going to buy a cookbook or buy vitamins or coffee, that you do it from us. That keeps this whole project running. SUPPLEMENT SCAMS Vinnie and Anna play a new iteration of 'real or fake.' These products sound ridiculous because they are. Don't spend money on something that seems to good (or too weird) to be true. It probably is. They're algae and chemicals and the like. You can't get to anything real in these products. In this sense, they're scamming you! You can't even figure out the truth of them, and they're usually fairly expensive. Take care of your diet, don't go down this road. WATCH THIS EPISODE ON YOUTUBE FAT DOC 2 IS AVAILABLE ON iTUNES and AMAZON Please also share it with family and friends! Buy it and watch it now on iTunes to get it to the top of the charts. We need it to get big for people to see it. Here's the (BLUERAY, DVD, PRIME) (MAY NOT BE AVAILABLE YET ACROSS THE POND). And the And the https://amzn.to/3rxHuB9 [the_ad id="17480"] PLEASE DON'T FORGET TO REVIEW the film AFTER YOU WATCH! FAT DOC 1 IS ALSO OUT Go watch it now! We need people to buy and review for it to stay at the top of iTunes pages. Available for both rental and purchase. You can also buy hardcopy or watch online at Amazon. YOU CAN NOW STREAM FOR FREE ON AMAZON PRIME IF YOU HAVE IT! RESOURCES Https://www.vinnietortorich.com Https://www.purevitaminclub.com Https://www.purevitaminclub.co.uk Https://www.purecoffeeclub.com Https://www.nsngfoods.com
www.radioarrebato.net/ast | Луч, The G, jamesjamesjames, Dagfest, Waveshaper, iacon, Micah Spera, Belcampo, Baltra, Fasme, Isolationsgemeinschaft, Jacques Renault
Alex Epstein is a philosopher who argues that “human flourishing” should be the guiding principle of industrial and environmental progress. He founded Center for Industrial Progress (CIP) in 2011 to offer a positive, pro-human alternative to the Green movement. Alex is also the author of The Moral Case for Fossil Fuels (Penguin, 2014), a New York Times bestseller arguing that if we look at the whole picture, human flourishing requires that humanity use more fossil fuels not less. The book has been widely praised as the most persuasive argument ever made for our continuing use of fossil fuels, winning Epstein the “Most Original Thinker of 2014” award from The McLaughlin Group. Time stamps: 0:10:59 Podcast begins with Alex Epstein 0:11:39 My take on the climate story 0:15:59 What does it mean to be "good for the climate?" 0:21:49 Ideally, we want to impact climate directly as humans 0:27:44 Go to: https://industrialprogress.com/ if interested in the release of Alex Epstein's book 0:28:29 Many of the climate arguments told to us are taken out of context 0:36:59 Elon Musk says we can make Mars livable, but a 2-degree warming of Earth will make our planet un-livable 0:39:44 Predictions from 50 years ago never came true 0:47:59 The problem with the term "climate change denyer" 0:54:54 The benefits of fossil fuels 1:00:54 The problem with solar and wind power 1:07:54 The clean energy standard goals from the current administration 1:15:29 Final points with Alex Epstein: let's think about a livable planet vs. an un-impacted planet 1:18:59 Where to find more of Alex Epstein Sponsors: Heart & Soil: www.heartandsoil.co White Oak Pastures: www.Whiteoakpastures.com, use code: CarnivoreMD for 10% off your first order Belcampo: www.belcampo.com use code: CarnivoreMD for 20% off your order BLUblox: https://blublox.cc/ CARNIVOREMD for 15% off Lets Get Checked: 20% off your order at www.TRYLGC.com/paul
Huberman Lab Podcast Notes Key Takeaways LSD, psilocybin, ayahuasca generally afford less controllable experiences than MDMA which has a relatively low chance of a “bad trip” with MDMAMDMA is unique and has a potential clinical indication for trauma specifically because it leads to an increase in dopamine and serotonin simultaneouslyThe theory is that the more you try to hold on and control the experience, the worse your trip will beA psychedelic experience is shaped by the environment: psychedelic experiences can be destabilizing if not done in the proper settingPsychedelics are contraindicated if someone has bipolar disorder, schizophrenia, psychotic thinking, hallucinations – or – any first or second degree relative with any of the aboveThe greatest improvements in therapeutic psychedelic use are in macro or “heroic” doses – not microdosingMicrodosing holds promise as an anti-depressant but more research needs to be done on the efficacyTwo psychedelics have been designated as breakthrough therapies by FDA: (1) Psilocybin for depression; (2) MDMA for traumaRead the full notes @ podcastnotes.orgThis episode I discuss medical research on psychedelic compounds with Dr. Matthew Johnson, Professor of Psychiatry and Behavioral Sciences at Johns Hopkins School of Medicine. We discuss the biology and medical clinical-trial uses of psilocybin, MDMA, ayahuasca, DMT, and LSD. Dr. Johnson teaches us what the clinical trials in his lab are revealing about the potential these compounds hold for the treatment of depression, addiction, trauma, eating disorders, ADHD, and other disorders of the mind. Dr. Johnson describes a typical psychedelic experiment in his laboratory, start to finish, including the conditions for optimal clinical outcomes. And he explains some of the potential hazards and common misconceptions and pitfalls related to psychedelic medicine. Dr. Johnson explains flashbacks, the heightened risks of certain people and age groups using psychedelics and the ever evolving legal and pharmaceutical industry landscape surrounding psychedelics. Dr. Johnson also explains how the scientific study of psychedelics is likely to set the trajectory of psychiatric medicine in the years to come. Dr. Johnson is among a small handful of researchers who have pioneered the clinical study of these powerful compounds. He has unprecedented insight into how they can be woven into other psychiatric treatments, changing ones sense of self and of reality. Thank you to our sponsors: Athletic Greens - http://www.athleticgreens.com/huberman Belcampo - http://www.belcampo.com/huberman InsideTracker - http://www.insidetracker.com/huberman Dr. Matthew Johnson Social Media: Twitter: https://twitter.com/drug_researcher Instagram: https://instagram.com/drug_researcher Our Patreon page: https://www.patreon.com/andrewhuberman Supplements from Thorne: http://www.thorne.com/u/huberman Social: Instagram - https://www.instagram.com/hubermanlab Twitter - https://twitter.com/hubermanlab Facebook - https://www.facebook.com/hubermanlab Website - https://hubermanlab.com Newsletter - https://hubermanlab.com/neural-network Links: Dr. Johnson's Website at Johns Hopkins School of Medicine - https://hopkinspsychedelic.org/johnson Chris Letheby's forthcoming book - https://amzn.to/3nMTaAs Timestamps: 00:00:00 Introducing Dr. Matthew Johnson 00:02:10 Supporting Sponsors 00:06:40 ‘Psychedelics' Defined 00:14:09 Hallucinations, Synesthesia, Altered Space-Time Perception 00:19:56 Serotonin & Dopamine 00:23:50 Ketamine & Glutamate 00:28:00 An Example Psychedelic Experiment 00:37:30 ‘Letting Go' with Psychedelics 00:44:10 Our Mind's Eye 00:48:00 Redefining Your Sense of Self 00:58:56 Exporting Psychedelic Learnings to Daily Life 01:04:36 Flashbacks 01:12:10 Ayahuasca, & ASMR, Kundalini Breathing 01:15:54 MDMA, DMT 01:26:00 Dangers of Psychedelics, Bad Trips, Long-Lasting Psychosis 01:38:15 Micro-Dosing 01:56:45 Risks for Kids, Adolescents & Teenagers; Future Clinical Trials 02:03:40 Legal Status: Decriminalization vs. Legalization vs. Regulation 02:18:35 Psychedelics for Treating Concussion & Traumatic Brain Injury 02:27:45 Shifting Trends in Psychedelic Research, Academic Culture 02:44:23 Participating in a Clinical Trial, Online Survey Studies, Breathwork 02:50:38 Conclusions, Subscribing & Supporting the HLP, Supplements Please note that The Huberman Lab Podcast is distinct from Dr. Huberman's teaching and research roles at Stanford University School of Medicine. The information provided in this show is not medical advice, nor should it be taken or applied as a replacement for medical advice. The Huberman Lab Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed. Title Card Photo Credit: Mike Blabac - https://www.blabacphoto.com
Robb Wolf, a former research biochemist, is the New York Times Best Selling author of The Paleo Solution – The Original Human Diet and Wired to Eat. Robb has functioned as a review editor for the Journal of Nutrition and Metabolism, is co-founder of the nutrition and athletic training journal, The Performance Menu, co-owner of NorCal Strength & Conditioning, one of the Men's Health “top 30 gyms in America”. He has transformed the lives of hundreds of thousands of people around the world via his top ranked iTunes podcast, book and seminars. Robb is also co-author of the film's companion book, Sacred Cow: The Case for (Better) Meat, along with Diana Rodgers. Time Stamps: 0:09:53 Podcast begins with Robb Wolf 0:10:53 Does Robb believe in "natural immunity?" 0:15:53 Is there benefit for certain individuals to get vaccinated? 0:22:08 The conversation around challenging the status quo 0:27:53 Total VAERS counts and death counts for the past decade 0:30:53 Vaccine mandates for kids 0:39:38 At what age do we see the benefits outweighing the risks for vaccinations? 0:43:53 There have been no conversation about metabolic health in mainstream medicine 0:50:38 What does "leaky vaccine" mean? 1:01:38 Immunity after your first dose of the vaccine is actually lower 1:09:23 How does this whole COVID thing "end?" 1:12:53 Where does cryptocurrency come into the conversation? 1:15:08 Where to find more of Robb Wolf Sponsors: Blazing Bull: $150 off of a 1500 degree grill at BlazingBullGrills.com with code “CARNIVOREMD” at checkout Eight Sleep: https://www.eightsleep.com/carnivoremd use code “CARNIVOREMD” to save $150 BLUblox: https://blublox.cc/ CARNIVOREMD for 15% off White Oak Pastures: www.Whiteoakpastures.com, use code: CarnivoreMD for 10% off your first order Belcampo: www.belcampo.com use code: CarnivoreMD for 20% off your order
In this episode of GoGreenfields, River and Terran, once again, tackle some of the craziest recipes from around the United States. In this second episode of the Foods by State series, they take on Kansas' Bierock. There is some discrepancy over where this recipe originated. Some sources suggest it is a German recipe brought to America with the Mennonite immigrants. Others report that it was first made in Russia. What is not argued is the fact that this savory, meat filled bread is delicious (and a lot of fun to make)! After the hearty meal of bierock, some will be looking for a light, sweet dessert. What could be better than Nevada's cotton candy burrito. As the name implies, the spun sugar is used as a wrap, but instead of traditional burrito filling, in this tasty treat, you'll find ice cream and candy. In this case, River and Terran opted for oat-milk ice cream and gummy bears. Foods by State: Kansas Bierock Ingredients for Dough 1C milk ¼ C organic sugar 2 ¼ active dry yeast 4C bleached flour 2 Tbsp organic butter 1 egg ¾ tsp salt 1 Tbsp milk – for milk wash Ingredients for Filling ½ lb grass fed, ground beef Half onion, diced ¼ head of cabbage, shredded Salt and pepper to taste Directions Mix milk and sugar, then sprinkle the package of yeast over the mixture, and set aside for 5-10 minutes, until foamy. Use a whisk to add flour into the mixture—start with half of the flour, then add ¼ C at a time until the dough comes together into a kneadable texture. Knead the ball of dough on a floured surface for 15 minutes, then form into a ball and place in a greased bowl (we used an avocado oil non-stick spray to prepare our bowl). Cover the bowl and allow the dough to rise for one hour. While the dough is rising, brown meat over medium heat, then add onions and cook until onions are soft. Add cabbage, maintaining medium heat, and cook for an additional 7-8 minutes, or until cabbage is soft. Then, season with salt and pepper to taste. When the dough has risen, uncover and beat the dough down, then remove from the bowl. Divide the dough into eight sections, and create flat, round discs from each (approximately ½” thick). Spoon filling onto each disc and then fold dough up and around, sealing the dough completely. Allow the filled dough to rise a second time, for approximately half an hour. Preheat the oven to 375F, and brush bierocks with milk. Bake 20-25 minutes or until golden brown. Foods by State: Nevada's Cotton Candy Burrito For this recipe, you will need a cotton candy maker or cotton candy. Ingredients Cotton candy 1 pint ice cream or dairy free alternative Ice cream toppings of your choice (we opted for Gummy bears) Directions Roll out cotton candy to flatten into burrito shell shape. Top the cotton candy “shell” with 3-4 scoops of ice cream. Add toppings to taste. Roll the cotton candy around the filling to resemble a burrito. Cut in half and enjoy! We strongly recommend that you do just that, and be sure to tag us in your social media posts of the outcome. If you have a share-worthy gastronomy-inspired recipe, share that with us too! Facebook: @gogreenfieldspodcast Twitter: @GoGreenfields Instagram: @gogreenfieldsshow Snapchat: GoGreenfields TikTok: GoGreenfields Recommended Products cotton candy Gummy bears Cotton candy maker Silicone bowl covers Avocado oil non-stick spray Belcampo Ground Beef
Episode 1936 - On this Friday episode, Belcampo's very own Anya Fernald joins Vinnie to discuss her company, transparency and integrity in meat marketing, lies about alternative meat, and more. PLEASE SUPPORT OUR SPONSORS Pure Vitamin Club Pure Coffee Club NSNG® Foods Belcampo Villa Cappelli ANYA FERNALD Anya is the co-founder and CEO of Belcampo, one of the fabulous sponsors of this show. She has worked in animal agriculture. Anya loves animals and wants to improve livestock outcomes. She started her own company because she believes in better treatment of livestock. This is not only better for the animals but it's also better for the environment and the people. Small, smart farming is good for the soil. Factory farmed meat is the problem, not family farm meat. You can shop her store online! She was vegan for some time and vegetarian for 10 years. But she began to play offense on defense. Further, meat is important and healthy in our diets. INTEGRITY IN MEAT This is where Vinnie gets his high quality but affordable meat. A little bit ago, there was some drama with the company. A former employee appeared to have ordered from a different company than was listed. The company found out at the same time as the public. Belcampo ran a full audit on purchasing in 2019 and 2020 and published the results. They took accountability for the issues, but believe this will not happen again and they will provide more transparency moving forward. There is a level of rigor on everything with respect to compliance. Belcampo's labels match the product -- they make sure. She wants to be part of the change in meat production and selling. They'd love to be a bigger community with integrity and accountability. WATCH THIS EPISODE ON YOUTUBE FAT DOC 2 IS AVAILABLE ON iTUNES and AMAZON Please also share it with family and friends! Buy it and watch it now on iTunes to get it to the top of the charts. We need it to get big for people to see it. Here's the Amazon link (BLUERAY, DVD, PRIME) (MAY NOT BE AVAILABLE YET ACROSS THE POND). And the iTunes Link. And the Google play link. https://amzn.to/3rxHuB9 PLEASE DON'T FORGET TO REVIEW the film AFTER YOU WATCH! FAT DOC 1 IS ALSO OUT Go watch it now! We need people to buy and review for it to stay at the top of iTunes pages. Available for both rental and purchase. Here is the link to the iTunes page https://vinnietortorich.com/iTunes If you don't have iTunes, find it at Vimeo here! https://vinnietortorich.com/vimeo You can also buy hardcopy or watch online at Amazon. YOU CAN NOW STREAM FOR FREE ON AMAZON PRIME IF YOU HAVE IT! https://vinnietortorich.com/PRIMEFAT RESOURCES Https://www.vinnietortorich.com Https://www.purevitaminclub.com Https://www.purevitaminclub.co.uk Https://www.purecoffeeclub.com Https://www.nsngfoods.com Https://www.bit.ly/fatdocumentary https://www.belcampo.com https://www.villacappelli.com
Patrick Albert Moore is a Canadian industry consultant, former activist, and past president of Greenpeace. Since leaving Greenpeace in 1986, Moore has criticized the environmental movement for what he sees as scare tactics and disinformation, saying that the environmental movement "abandoned science and logic in favor of emotion and sensationalism.” According to Greenpeace, Moore is "a paid spokesman for the nuclear industry, the logging industry, and genetic engineering industry” who "exploits long-gone ties with Greenpeace to sell himself as a speaker and pro-corporate spokesperson" Time stamps: 0:00:00 Opening thoughts 0:09:30 Podcast begins 0:10:45 The story of polar bears and how they tie into the global warming conversation 0:21:35 The first principle of science: skepticism 0:33:30 Climate and doomsday 0:42:30 Milankovitch cycles and climate change 0:54:30 Carbon dioxide isn't the issue 0:58:55 How growing plants in different levels of C02 affects their size 1:11:30 We are a tropical species 1:15:45 It's clear: temperature rises before the increase in carbon dioxide 1:28:15 The three ways heat moves from one place to another 1:32:30 C02 in the ocean Sponsors: Heart & Soil: www.heartandsoil.co White Oak Pastures: www.Whiteoakpastures.com, use code: CarnivoreMD for 10% off your first order Belcampo: www.belcampo.com use code: CarnivoreMD for 20% off your order Blazing Bull: $150 off of a 1500 degree grill at BlazingBullGrills.com with code “CARNIVOREMD” at checkout BLUblox: https://blublox.cc/ CARNIVOREMD for 15% off
This episode I discuss medical research on psychedelic compounds with Dr. Matthew Johnson, Professor of Psychiatry and Behavioral Sciences at Johns Hopkins School of Medicine. We discuss the biology and medical clinical-trial uses of psilocybin, MDMA, ayahuasca, DMT, and LSD. Dr. Johnson teaches us what the clinical trials in his lab are revealing about the potential these compounds hold for the treatment of depression, addiction, trauma, eating disorders, ADHD, and other disorders of the mind. Dr. Johnson describes a typical psychedelic experiment in his laboratory, start to finish, including the conditions for optimal clinical outcomes. And he explains some of the potential hazards and common misconceptions and pitfalls related to psychedelic medicine. Dr. Johnson explains flashbacks, the heightened risks of certain people and age groups using psychedelics and the ever evolving legal and pharmaceutical industry landscape surrounding psychedelics. Dr. Johnson also explains how the scientific study of psychedelics is likely to set the trajectory of psychiatric medicine in the years to come. Dr. Johnson is among a small handful of researchers who have pioneered the clinical study of these powerful compounds. He has unprecedented insight into how they can be woven into other psychiatric treatments, changing ones sense of self and of reality. Thank you to our sponsors: Athletic Greens - http://www.athleticgreens.com/huberman Belcampo - http://www.belcampo.com/huberman InsideTracker - http://www.insidetracker.com/huberman Dr. Matthew Johnson Social Media: Twitter: https://twitter.com/drug_researcher Instagram: https://instagram.com/drug_researcher Our Patreon page: https://www.patreon.com/andrewhuberman Supplements from Thorne: http://www.thorne.com/u/huberman Social: Instagram - https://www.instagram.com/hubermanlab Twitter - https://twitter.com/hubermanlab Facebook - https://www.facebook.com/hubermanlab Website - https://hubermanlab.com Newsletter - https://hubermanlab.com/neural-network Links: Dr. Johnson's Website at Johns Hopkins School of Medicine - https://hopkinspsychedelic.org/johnson Chris Letheby's forthcoming book - https://amzn.to/3nMTaAs Timestamps: 00:00:00 Introducing Dr. Matthew Johnson 00:02:10 Supporting Sponsors 00:06:40 ‘Psychedelics' Defined 00:14:09 Hallucinations, Synesthesia, Altered Space-Time Perception 00:19:56 Serotonin & Dopamine 00:23:50 Ketamine & Glutamate 00:28:00 An Example Psychedelic Experiment 00:37:30 ‘Letting Go' with Psychedelics 00:44:10 Our Mind's Eye 00:48:00 Redefining Your Sense of Self 00:58:56 Exporting Psychedelic Learnings to Daily Life 01:04:36 Flashbacks 01:12:10 Ayahuasca, & ASMR, Kundalini Breathing 01:15:54 MDMA, DMT 01:26:00 Dangers of Psychedelics, Bad Trips, Long-Lasting Psychosis 01:38:15 Micro-Dosing 01:56:45 Risks for Kids, Adolescents & Teenagers; Future Clinical Trials 02:03:40 Legal Status: Decriminalization vs. Legalization vs. Regulation 02:18:35 Psychedelics for Treating Concussion & Traumatic Brain Injury 02:27:45 Shifting Trends in Psychedelic Research, Academic Culture 02:44:23 Participating in a Clinical Trial, Online Survey Studies, Breathwork 02:50:38 Conclusions, Subscribing & Supporting the HLP, Supplements Please note that The Huberman Lab Podcast is distinct from Dr. Huberman's teaching and research roles at Stanford University School of Medicine. The information provided in this show is not medical advice, nor should it be taken or applied as a replacement for medical advice. The Huberman Lab Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed. Title Card Photo Credit: Mike Blabac - https://www.blabacphoto.com
Huberman Lab Podcast Notes Key Takeaways Attention deficit disorder (ADD) is now called Attention deficit hyperactivity disorder (ADHD) when it became clear there was a hyperactive componentDespite the stereotype, people with ADHD can be hyper-focused but only focus attention on things of interestDopamine is the neurotransmitter that underlies enjoyment and curiosity – most ADHD pharmaceuticals are stimulants with a play on the dopamine systemThere's a fine line between street drugs and therapeutics for ADHD: Ritalin is closely related to speed; Adderall closely resembles methamphetamineNon-pharmaceutical and behavioral treatments for ADHD may be used in combination with pharmaceuticals with the potential to wean off as possibleWhile research for elimination diets has been controversial as a treatment for ADHD, it seems like avoiding simple sugars and exploring allergies to make informed food choices is worthwhileNewer studies point to the idea that smartphone use is inducing ADHD in adolescence if used more than 60 minutes per day, and approximately 120 minutes per day in adultsRead the full notes @ podcastnotes.orgIn this episode, I discuss ADHD (Attention-Deficit Hyperactivity Disorder): what it is, the common myths, and the biology and psychology of ADHD. I discuss both behavioral and pharmacologic treatments for ADHD, and brain-machine interface tools. I also discuss behavioral training protocols that can improve focus in people with ADHD and those without ADHD, and for people of different ages. I discuss the role of dopamine in coordinating 'default-mode' and 'task-related' neural networks, attentional "blinks" (lapses of attention) and how to overcome them, and the role of actual blinks in time perception and attention. Finally, I review some of the prescription and over-the-counter compounds for increasing focus such as Adderall, Ritalin, Modafinil and Armodafinil, the racetams, Alpha-GPC and phosphatidylserine and the role of diet for managing ADHD (and the controversies of diet for ADHD). The role of cell phones/technology in ADHD and ADHD-like challenges with focus are also discussed. Throughout, both basic science and clinical scenarios, as well as applicable tools and resources are covered. Thank you to our sponsors: Roka - https://www.roka.com -- code "huberman" Belcampo - https://www.belcampo.com/huberman Helix Sleep - https://www.helixsleep.com/huberman Our Patreon page: https://www.patreon.com/andrewhuberman Supplements from Thorne: http://www.thorne.com/u/huberman Support Research in the Huberman Lab at Stanford: https://hubermanlab.stanford.edu/giving Social: Instagram - https://www.instagram.com/hubermanlab Twitter - https://twitter.com/hubermanlab Facebook - https://www.facebook.com/hubermanlab Website - https://hubermanlab.com Email Newsletter - https://hubermanlab.com/neural-network Links: Review of Compounds for ADHD, Smart Drugs & Focus - https://www.fbscience.com/Landmark/articles/10.52586/4948 Review of Atypical Compounds for ADHD - https://www.hindawi.com/journals/np/2016/1320423/ Study of Focus Protocol In ADHD & Non-ADHD Children - https://www.mdpi.com/1660-4601/17/13/4780 Timestamps: 00:00:00 Introduction & Note About Diagnosis 00:03:27 Sponsors 00:07:56 ADHD vs. ADD: Genetics, IQ, Rates in Kids & Adults 00:13:00 Attention & Focus, Impulse Control 00:14:57 Hyper-focus 00:16:45 Time Perception 00:18:25 The Pile System 00:20:00 Working Memory 00:24:10 Hyper-Focus & Dopamine 00:26:40 Neural Circuits In ADHD: Default Mode Network & Task-Related Networks 00:32:57 Low Dopamine in ADHD & Stimulant Use & Abuse 00:37:10 Sugar, Ritalin, Adderall, Modafinil & Armodafinil 00:47:00 Non-Prescribed Adderall, Caffeine, Nicotine 00:49:18 How Stimulants “Teach” the Brains of ADHD Children to Focus 00:52:00 When To Medicate: A Highly Informed (Anecdotal) Case Study 00:56:35 Elimination Diets & Allergies In ADHD 01:04:46 Omega-3 Fatty Acids: EPAs & DHAs 01:07:00 Modulation vs Mediation of Biological Processes 01:10:50 Attentional Blinks 01:16:56 Open Monitoring & 17minute Focus Enhancement 01:22:50 Blinking, Dopamine & Time Perception; & Focus Training 01:30:10 Reverberatory Neural & Physical Activity 01:33:40 Adderall, Ritalin & Blink Frequency 01:35:00 Cannabis 01:37:30 Interoceptive Awareness 01:41:15 Ritalin, Adderall, Modafinil, Armodafinil; Smart Drugs & Caffeine: Dangers 01:48:05 DHA Fatty Acids, Phosphatidylserine 0:1:50:54 Ginko Biloba 01:51:45 Modafinil & Armodafanil: Dopamine Action & Orexin 01:56:19 Acetylcholine: Circuits Underlying Focus; Alpha-GPC 01:59:04 L-Tyrosine, (PEA) Phenylethylamine 02:01:23 Racetams, Noopept 02:05:15 Transcranial Magnetic Stimulation; Combining Technology & Pharmacology 02:09:14 Smart Phones & ADHD & Sub-Clinical Focus Issues In Adults & Kids 02:14:30 Synthesis/Summary 02:16:10 Support for Podcast & Research, Supplement Resources Please note that The Huberman Lab Podcast is distinct from Dr. Huberman's teaching and research roles at Stanford University School of Medicine. The information provided in this show is not medical advice, nor should it be taken or applied as a replacement for medical advice. The Huberman Lab Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed. Title Card Photo Credit: Mike Blabac - https://www.blabacphoto.com
Evan Brand is a Podcast Host, Certified Functional Medicine Practitioner, and Nutritional Therapist. He is passionate about healing the chronic fatigue, obesity, and depression epidemics after solving his own IBS and depression issues. He uses at-home lab testing and customized supplement programs to find and fix the root cause of a wide range of health symptoms. His Evan Brand Podcast has over 12 million downloads and counting. He is the author of Stress Solutions, REM Rehab, and The Everything Guide to Nootropics. He offers free 15-minute functional medicine phone consultations to discuss your health symptoms and goals at his site EvanBrand.com Time Stamps: 0:10:05 Podcast begins with Evan Brand 0:12:50 Where are we at right now with COVID? 0:15:05 Do an Altered Gut Microbiota and an Associated Leaky Gut Affect COVID-19 Severity? https://journals.asm.org/doi/full/10.1128/mBio.03022-20 0:17:00 Microbiota Modulation of the Gut-Lung Axis in COVID-19: https://www.frontiersin.org/articles/10.3389/fimmu.2021.635471/full 0:17:35 SARS-CoV-2 microbiome dysbiosis linked disorders and possible probiotics role: https://www.sciencedirect.com/science/article/pii/S0753332220311392?via%3Dihub 0:26:35 Having family members that won't listen to me 0:30:05 The history of Ivermectin and show-hosts talking bad about it 0:39:50 Why is Ivermectin getting such bad press? 0:53:40 The Media Fell for a Viral Hoax About Ivermectin Overdoses Straining Rural Hospitals: https://reason.com/2021/09/06/ivermectin-overdoses-oklahoma-hospitals-rolling-stone-hoax/ 0:54:10 Misleading clinical evidence and systematic reviews on ivermectin for COVID-19: https://ebm.bmj.com/content/early/2021/05/26/bmjebm-2021-111678 1:03:25 Review of the Emerging Evidence Demonstrating the Efficacy of Ivermectin in the Prophylaxis and Treatment of COVID-19: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8088823/ 1:10:05 People overwhelm themselves with information, but don't take action 1:17:05 All cows are grassfed.. until they get to the feedlot 1:22:50 What causes leaky gut? 1:24:05 Organs can help with gut, mood, and energy issues! 1:28:50 Biden: it's not about freedom anymore 1:33:20 Leaky vaccines, super-spreads, and variant acceleration 1:35:25 Natural immunity is more effective than vaccinations 1:43:05 "Reinfection" might be because of long-term inflammation, rather than getting the virus twice 1:45:45 Vaccinated and unvaccinated individuals have similar viral loads in communities with a high prevalence of the SARS-CoV-2 delta variant: https://www.medrxiv.org/content/10.1101/2021.07.31.21261387v1 1:48:05 Who gets to decide what is true and what is false? 1:50:35 Where to find more of Evan Brand Sponsors: Heart & Soil: www.heartandsoil.co White Oak Pastures: www.Whiteoakpastures.com, use code: CarnivoreMD for 10% off your first order Belcampo: www.belcampo.com use code: CarnivoreMD for 20% off your order Eight Sleep: https://www.eightsleep.com/carnivoremd use code “CARNIVOREMD” to save $150 Primal Pastures: https://primalpastures.com/ free farm tour with code CARNIVOREMD
In this episode, I discuss ADHD (Attention-Deficit Hyperactivity Disorder): what it is, the common myths, and the biology and psychology of ADHD. I discuss both behavioral and pharmacologic treatments for ADHD, and brain-machine interface tools. I also discuss behavioral training protocols that can improve focus in people with ADHD and those without ADHD, and for people of different ages. I discuss the role of dopamine in coordinating 'default-mode' and 'task-related' neural networks, attentional "blinks" (lapses of attention) and how to overcome them, and the role of actual blinks in time perception and attention. Finally, I review some of the prescription and over-the-counter compounds for increasing focus such as Adderall, Ritalin, Modafinil and Armodafinil, the racetams, Alpha-GPC and phosphatidylserine and the role of diet for managing ADHD (and the controversies of diet for ADHD). The role of cell phones/technology in ADHD and ADHD-like challenges with focus are also discussed. Throughout, both basic science and clinical scenarios, as well as applicable tools and resources are covered. Thank you to our sponsors: Roka - https://www.roka.com -- code "huberman" Belcampo - https://www.belcampo.com/huberman Helix Sleep - https://www.helixsleep.com/huberman Our Patreon page: https://www.patreon.com/andrewhuberman Supplements from Thorne: http://www.thorne.com/u/huberman Support Research in the Huberman Lab at Stanford: https://hubermanlab.stanford.edu/giving Social: Instagram - https://www.instagram.com/hubermanlab Twitter - https://twitter.com/hubermanlab Facebook - https://www.facebook.com/hubermanlab Website - https://hubermanlab.com Email Newsletter - https://hubermanlab.com/neural-network Links: Review of Compounds for ADHD, Smart Drugs & Focus - https://www.fbscience.com/Landmark/articles/10.52586/4948 Review of Atypical Compounds for ADHD - https://www.hindawi.com/journals/np/2016/1320423/ Study of Focus Protocol In ADHD & Non-ADHD Children - https://www.mdpi.com/1660-4601/17/13/4780 Timestamps: 00:00:00 Introduction & Note About Diagnosis 00:03:27 Sponsors 00:07:56 ADHD vs. ADD: Genetics, IQ, Rates in Kids & Adults 00:13:00 Attention & Focus, Impulse Control 00:14:57 Hyper-focus 00:16:45 Time Perception 00:18:25 The Pile System 00:20:00 Working Memory 00:24:10 Hyper-Focus & Dopamine 00:26:40 Neural Circuits In ADHD: Default Mode Network & Task-Related Networks 00:32:57 Low Dopamine in ADHD & Stimulant Use & Abuse 00:37:10 Sugar, Ritalin, Adderall, Modafinil & Armodafinil 00:47:00 Non-Prescribed Adderall, Caffeine, Nicotine 00:49:18 How Stimulants “Teach” the Brains of ADHD Children to Focus 00:52:00 When To Medicate: A Highly Informed (Anecdotal) Case Study 00:56:35 Elimination Diets & Allergies In ADHD 01:04:46 Omega-3 Fatty Acids: EPAs & DHAs 01:07:00 Modulation vs Mediation of Biological Processes 01:10:50 Attentional Blinks 01:16:56 Open Monitoring & 17minute Focus Enhancement 01:22:50 Blinking, Dopamine & Time Perception; & Focus Training 01:30:10 Reverberatory Neural & Physical Activity 01:33:40 Adderall, Ritalin & Blink Frequency 01:35:00 Cannabis 01:37:30 Interoceptive Awareness 01:41:15 Ritalin, Adderall, Modafinil, Armodafinil; Smart Drugs & Caffeine: Dangers 01:48:05 DHA Fatty Acids, Phosphatidylserine 0:1:50:54 Ginko Biloba 01:51:45 Modafinil & Armodafanil: Dopamine Action & Orexin 01:56:19 Acetylcholine: Circuits Underlying Focus; Alpha-GPC 01:59:04 L-Tyrosine, (PEA) Phenylethylamine 02:01:23 Racetams, Noopept 02:05:15 Transcranial Magnetic Stimulation; Combining Technology & Pharmacology 02:09:14 Smart Phones & ADHD & Sub-Clinical Focus Issues In Adults & Kids 02:14:30 Synthesis/Summary 02:16:10 Support for Podcast & Research, Supplement Resources Please note that The Huberman Lab Podcast is distinct from Dr. Huberman's teaching and research roles at Stanford University School of Medicine. The information provided in this show is not medical advice, nor should it be taken or applied as a replacement for medical advice. The Huberman Lab Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed. Title Card Photo Credit: Mike Blabac - https://www.blabacphoto.com
Huberman Lab Podcast Notes Key Takeaways Food and eating are highly individualized – no one can tell you exactly when and what you should be eating in a single protocol because we just don't have the biomarkersSince we can't truly define healthy eating, it's important to understand unhealthy eating and unhealthy relationships with foodAnorexia, bulimia, and binge eating are all distortions in relationship to food where reward and habit are disrupted beyond controlAnorexia overrides all homeostatic processes driving people towards food and weight sustaining nourishmentAnorexia has a biological underpinning: anorexics feel good by approaching foods that are low fat, low calorie and are rewarded more than if eating in a healthier way to support the weightCreating awareness about what the habits are and train brain switch about what should be rewarding (not starving) and shutting down reward (starving) is the key treatment in anorexiaAnorexia is more habit-based while binge eating and bulimia cause food to be hyper attractive (like driving a car with no breaks)Bulimia and binge eating are marked by hyper impulsivity and lack of top-down processing (if this then that thinking) and inhibitory controlWhile pharmaceuticals are not helpful for the treatment of anorexia, drugs that increase serotonin are beneficial for bulimia and binge eating in combination with cognitive behavioral therapyRead the full notes @ podcastnotes.orgIn this episode, I discuss what drives hunger and satiety, and the role our brain, stomach, fat and hormones play in regulating hunger and turning off the desire to eat more. I also address how protein is assimilated better early in the day than it is later in the day, and why those using intermittent fasting might want to shift their feeding window to earlier in the day. Then I delve into the topic of disorders of eating: Anorexia Nervosa, where people starve themselves and Bulimia Nervosa where people binge and purge their food. I discuss some common myths about Anorexia such as the role of media images increasing the rates of anorexia and the myth of the "perfectionist" anorexic. I also review the symptoms, and the brain and chemical systems disrupted in this condition. I explain how anorexics become hyperaware of the fat content of foods and develop reflexive habits of fat-hyperawareness. Then I discuss the most effective treatments ranging from family-based models to those that target the habitual nature of low-fat/calorie food choices. I also discuss new more experimental clinical trials on MDMA, Psilocybin and Ibogaine for Anorexia, and both their promise and risks I review the latest work on binge eating disorder and brain stimulation, drug treatments and thyroid disruption in Bulimia and why the treatments for Bulimia are so similar to those for ADHD. Finally, I discuss "cheat days," body dysmorphia and the growing list of novel forms of eating disorders start to finish. As always, science and science-based tools are discussed. Thank you to our sponsors: Belcampo - https://www.belcampo.com/huberman -- code "huberman" Headspace - https://www.headspace.com/specialoffer Athletic Greens - https://www.athleticgreens.com/huberman Support Research in Huberman Lab at Stanford: https://hubermanlab.stanford.edu/giving Our Patreon page: https://www.patreon.com/andrewhuberman Supplements from Thorne: http://www.thorne.com/u/huberman Social: Instagram - https://www.instagram.com/hubermanlab Twitter - https://twitter.com/hubermanlab Facebook - https://www.facebook.com/hubermanlab Website - https://hubermanlab.com Join Newsletter - https://hubermanlab.com/neural-network Links: Ingesting Protein in the Morning Supports Muscle Maintenance & Growth: https://bit.ly/3DPlms7 Studies Using Virtual Reality to Explore Eating & Hunger & Body Image: https://bit.ly/3BGaDya https://bit.ly/2WWGRq8 Timestamps: 00:00:00 Introduction: Fasting, & Defining Healthy Eating 00:08:55 Morning Protein Is Important 00:22:04 Sponsors 00:26:29 Defining & Diagnosing Eating Disorders 00:29:00 Anorexia Nervosa (Overview & Myths) 00:33:44 Bulimia (Overview & Myths) 00:37:35 Binge Eating Disorders, EDNOS, OSFEDS, Pica 00:39:44 What is Hunger? What is Satiety? 00:42:00 Neuronal & Hormonal “Accelerators & Brakes” on Eating 00:46:17 Fat, Leptin & Fertility & Metabolic Dysfunctions in Obesity 00:50:30 Why We Overeat 00:55:30 Homeostasis & Reward Systems/Decisions 00:59:58 Anorexia 01:04:28 The Cholesterol Paradox 01:06:13 Psychological vs. Biological/Genetic Factors in Anorexia 01:09:44 Chemical Imbalances, Serotonergic Treatments 01:12:56 Altered Habits & Rewards in Anorexia: Hyperacuity for Fat Content 01:18:28 Brain Areas for Reward Based Decision Making vs. Habits 01:24:06 Habit-Reward Circuits Are Flipped in Anorexics: Reward for Deprivation 01:28:30 How Do You Break a Habit? 01:33:23 Family Based Models, Cognitive Behavioral Therapy 01:35:39 MDMA, Psilocybin, Clinical Trials, Ibogaine 01:40:35 Anabolic vs. Catabolic Exercise, Spontaneous Movements, NEAT 01:43:23 Distorted Self Image in Anorexia 01:47:54 Bulimia & Binge-Eating, “Cheat Days”, Thyroid Hormone 01:53:05 Inhibitory Control, Impulsivity, Adderall, Wellbutrin 01:58:00 Direct Brain Stimulation: Nucleus Accumbens 02:04:28 Anorexia/Reward. vs Bulimia/Binging 02:05:45 Healthy Eating Revisited 02:10:55 Synthesis, Body Dysmorphias 02:14:15 Support: Podcast, & Research Studies Please note that The Huberman Lab Podcast is distinct from Dr. Huberman's teaching and research roles at Stanford University School of Medicine. The information provided in this show is not medical advice, nor should it be taken or applied as a replacement for medical advice. The Huberman Lab Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed. Title Card Photo Credit: Mike Blabac - https://www.blabacphoto.com
Huberman Lab Podcast Notes Key Takeaways Food and eating are highly individualized – no one can tell you exactly when and what you should be eating in a single protocol because we just don't have the biomarkersSince we can't truly define healthy eating, it's important to understand unhealthy eating and unhealthy relationships with foodAnorexia, bulimia, and binge eating are all distortions in relationship to food where reward and habit are disrupted beyond controlAnorexia overrides all homeostatic processes driving people towards food and weight sustaining nourishmentAnorexia has a biological underpinning: anorexics feel good by approaching foods that are low fat, low calorie and are rewarded more than if eating in a healthier way to support the weightCreating awareness about what the habits are and train brain switch about what should be rewarding (not starving) and shutting down reward (starving) is the key treatment in anorexiaAnorexia is more habit-based while binge eating and bulimia cause food to be hyper attractive (like driving a car with no breaks)Bulimia and binge eating are marked by hyper impulsivity and lack of top-down processing (if this then that thinking) and inhibitory controlWhile pharmaceuticals are not helpful for the treatment of anorexia, drugs that increase serotonin are beneficial for bulimia and binge eating in combination with cognitive behavioral therapyRead the full notes @ podcastnotes.orgIn this episode, I discuss what drives hunger and satiety, and the role our brain, stomach, fat and hormones play in regulating hunger and turning off the desire to eat more. I also address how protein is assimilated better early in the day than it is later in the day, and why those using intermittent fasting might want to shift their feeding window to earlier in the day. Then I delve into the topic of disorders of eating: Anorexia Nervosa, where people starve themselves and Bulimia Nervosa where people binge and purge their food. I discuss some common myths about Anorexia such as the role of media images increasing the rates of anorexia and the myth of the "perfectionist" anorexic. I also review the symptoms, and the brain and chemical systems disrupted in this condition. I explain how anorexics become hyperaware of the fat content of foods and develop reflexive habits of fat-hyperawareness. Then I discuss the most effective treatments ranging from family-based models to those that target the habitual nature of low-fat/calorie food choices. I also discuss new more experimental clinical trials on MDMA, Psilocybin and Ibogaine for Anorexia, and both their promise and risks I review the latest work on binge eating disorder and brain stimulation, drug treatments and thyroid disruption in Bulimia and why the treatments for Bulimia are so similar to those for ADHD. Finally, I discuss "cheat days," body dysmorphia and the growing list of novel forms of eating disorders start to finish. As always, science and science-based tools are discussed. Thank you to our sponsors: Belcampo - https://www.belcampo.com/huberman -- code "huberman" Headspace - https://www.headspace.com/specialoffer Athletic Greens - https://www.athleticgreens.com/huberman Support Research in Huberman Lab at Stanford: https://hubermanlab.stanford.edu/giving Our Patreon page: https://www.patreon.com/andrewhuberman Supplements from Thorne: http://www.thorne.com/u/huberman Social: Instagram - https://www.instagram.com/hubermanlab Twitter - https://twitter.com/hubermanlab Facebook - https://www.facebook.com/hubermanlab Website - https://hubermanlab.com Join Newsletter - https://hubermanlab.com/neural-network Links: Ingesting Protein in the Morning Supports Muscle Maintenance & Growth: https://bit.ly/3DPlms7 Studies Using Virtual Reality to Explore Eating & Hunger & Body Image: https://bit.ly/3BGaDya https://bit.ly/2WWGRq8 Timestamps: 00:00:00 Introduction: Fasting, & Defining Healthy Eating 00:08:55 Morning Protein Is Important 00:22:04 Sponsors 00:26:29 Defining & Diagnosing Eating Disorders 00:29:00 Anorexia Nervosa (Overview & Myths) 00:33:44 Bulimia (Overview & Myths) 00:37:35 Binge Eating Disorders, EDNOS, OSFEDS, Pica 00:39:44 What is Hunger? What is Satiety? 00:42:00 Neuronal & Hormonal “Accelerators & Brakes” on Eating 00:46:17 Fat, Leptin & Fertility & Metabolic Dysfunctions in Obesity 00:50:30 Why We Overeat 00:55:30 Homeostasis & Reward Systems/Decisions 00:59:58 Anorexia 01:04:28 The Cholesterol Paradox 01:06:13 Psychological vs. Biological/Genetic Factors in Anorexia 01:09:44 Chemical Imbalances, Serotonergic Treatments 01:12:56 Altered Habits & Rewards in Anorexia: Hyperacuity for Fat Content 01:18:28 Brain Areas for Reward Based Decision Making vs. Habits 01:24:06 Habit-Reward Circuits Are Flipped in Anorexics: Reward for Deprivation 01:28:30 How Do You Break a Habit? 01:33:23 Family Based Models, Cognitive Behavioral Therapy 01:35:39 MDMA, Psilocybin, Clinical Trials, Ibogaine 01:40:35 Anabolic vs. Catabolic Exercise, Spontaneous Movements, NEAT 01:43:23 Distorted Self Image in Anorexia 01:47:54 Bulimia & Binge-Eating, “Cheat Days”, Thyroid Hormone 01:53:05 Inhibitory Control, Impulsivity, Adderall, Wellbutrin 01:58:00 Direct Brain Stimulation: Nucleus Accumbens 02:04:28 Anorexia/Reward. vs Bulimia/Binging 02:05:45 Healthy Eating Revisited 02:10:55 Synthesis, Body Dysmorphias 02:14:15 Support: Podcast, & Research Studies Please note that The Huberman Lab Podcast is distinct from Dr. Huberman's teaching and research roles at Stanford University School of Medicine. The information provided in this show is not medical advice, nor should it be taken or applied as a replacement for medical advice. The Huberman Lab Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed. Title Card Photo Credit: Mike Blabac - https://www.blabacphoto.com
Dr. Stephan van Vliet earned his PhD in Kinesiology and Community Health as an ESPEN Fellow from the University of Illinois at Urbana-Champaign and received post-doctoral training at the Center for Human Nutrition in the School of Medicine at Washington University in St Louis. He is currently a member of the Duke Molecular Physiology Institute within the School of Medicine at Duke University. Dr. van Vliet's research is performed at the . In his work, Dr. van Vliet links food production systems to the nutrient density of food, and their subsequent effects on human metabolic health using high-throughput techniques such as metabolomics and proteomics. Dr. van Vliet's studies have evaluated the effects of dietary patterns and food sources on protein and lipid metabolism, inflammation, insulin action, body composition, and intracellular signaling pathways that regulate metabolic health. Time Stamps: 0:10:45 Podcast begins 0:11:45 The news article regarding hot dogs and shortened lifespan and why it is so misleading 0:23:45 Mortality in British vegetarians: review and preliminary results from EPIC-Oxford: https://academic.oup.com/ajcn/article/78/3/533S/4689993 0:26:15 Effects of a DASH-like diet containing lean beef on vascular health: https://www.nature.com/articles/jhh201434 0:27:15 A Mediterranean-style eating pattern with lean, unprocessed red meat has cardiometabolic benefits for adults who are overweight or obese in a randomized, crossover, controlled feeding trial: https://academic.oup.com/ajcn/article/108/1/33/5036105 0:28:45 What is it about ultraprocessed foods that make them so damaging to humans? 0:32:45 The food matrix and why it is important to consider this when doing nutritional research 0:38:45 The whole-food-matrix of meat foods 0:42:58 Elevate Markers of Oxidative Stress and Inflammation in Humans: https://academic.oup.com/jn/article/137/2/363/4664544 0:47:35 Are there specific beneficial compounds found in meat that we should highlight? 0:51:55 Red meat and colon cancer: A review of mechanistic evidence for heme in the context of risk assessment methodology: https://www.sciencedirect.com/science/article/pii/S0278691518302655?via%3Dihub 0:54:50 Health-Promoting Phytonutrients Are Higher in Grass-Fed Meat and Milk: https://www.frontiersin.org/articles/10.3389/fsufs.2020.555426/full 1:05:45 How I have shifted my thought process on phytochemicals and plant foods 1:17:30 Plant-based meat vs. real meat 1:26:15 Stephan's thoughts on organ meat 1:29:15 Current studies Stephan is working on 1:39:35 Being conscious of individuality 1:44:15 Homo sapiens are not adapted to a plant-based diet 1:49:15 What do I think about the people who don't thrive on meat-based diets? 1:54:55 Closing thoughts with Stephan Sponsors: Heart & Soil: www.heartandsoil.co White Oak Pastures: www.Whiteoakpastures.com, use code: CarnivoreMD for 10% off your first order Belcampo: www.belcampo.com use code: CarnivoreMD for 20% off your order BLUblox: https://blublox.cc/ CARNIVOREMD for 15% off Lets Get Checked: 20% off your order at www.TRYLGC.com/paul
In this episode, I discuss what drives hunger and satiety, and the role our brain, stomach, fat and hormones play in regulating hunger and turning off the desire to eat more. I also address how protein is assimilated better early in the day than it is later in the day, and why those using intermittent fasting might want to shift their feeding window to earlier in the day. Then I delve into the topic of disorders of eating: Anorexia Nervosa, where people starve themselves and Bulimia Nervosa where people binge and purge their food. I discuss some common myths about Anorexia such as the role of media images increasing the rates of anorexia and the myth of the "perfectionist" anorexic. I also review the symptoms, and the brain and chemical systems disrupted in this condition. I explain how anorexics become hyperaware of the fat content of foods and develop reflexive habits of fat-hyperawareness. Then I discuss the most effective treatments ranging from family-based models to those that target the habitual nature of low-fat/calorie food choices. I also discuss new more experimental clinical trials on MDMA, Psilocybin and Ibogaine for Anorexia, and both their promise and risks I review the latest work on binge eating disorder and brain stimulation, drug treatments and thyroid disruption in Bulimia and why the treatments for Bulimia are so similar to those for ADHD. Finally, I discuss "cheat days," body dysmorphia and the growing list of novel forms of eating disorders start to finish. As always, science and science-based tools are discussed. Thank you to our sponsors: Belcampo - https://www.belcampo.com/huberman -- code "huberman" Headspace - https://www.headspace.com/specialoffer Athletic Greens - https://www.athleticgreens.com/huberman Support Research in Huberman Lab at Stanford: https://hubermanlab.stanford.edu/giving Our Patreon page: https://www.patreon.com/andrewhuberman Supplements from Thorne: http://www.thorne.com/u/huberman Social: Instagram - https://www.instagram.com/hubermanlab Twitter - https://twitter.com/hubermanlab Facebook - https://www.facebook.com/hubermanlab Website - https://hubermanlab.com Join Newsletter - https://hubermanlab.com/neural-network Links: Ingesting Protein in the Morning Supports Muscle Maintenance & Growth: https://bit.ly/3DPlms7 Studies Using Virtual Reality to Explore Eating & Hunger & Body Image: https://bit.ly/3BGaDya https://bit.ly/2WWGRq8 Timestamps: 00:00:00 Introduction: Fasting, & Defining Healthy Eating 00:08:55 Morning Protein Is Important 00:22:04 Sponsors 00:26:29 Defining & Diagnosing Eating Disorders 00:29:00 Anorexia Nervosa (Overview & Myths) 00:33:44 Bulimia (Overview & Myths) 00:37:35 Binge Eating Disorders, EDNOS, OSFEDS, Pica 00:39:44 What is Hunger? What is Satiety? 00:42:00 Neuronal & Hormonal “Accelerators & Brakes” on Eating 00:46:17 Fat, Leptin & Fertility & Metabolic Dysfunctions in Obesity 00:50:30 Why We Overeat 00:55:30 Homeostasis & Reward Systems/Decisions 00:59:58 Anorexia 01:04:28 The Cholesterol Paradox 01:06:13 Psychological vs. Biological/Genetic Factors in Anorexia 01:09:44 Chemical Imbalances, Serotonergic Treatments 01:12:56 Altered Habits & Rewards in Anorexia: Hyperacuity for Fat Content 01:18:28 Brain Areas for Reward Based Decision Making vs. Habits 01:24:06 Habit-Reward Circuits Are Flipped in Anorexics: Reward for Deprivation 01:28:30 How Do You Break a Habit? 01:33:23 Family Based Models, Cognitive Behavioral Therapy 01:35:39 MDMA, Psilocybin, Clinical Trials, Ibogaine 01:40:35 Anabolic vs. Catabolic Exercise, Spontaneous Movements, NEAT 01:43:23 Distorted Self Image in Anorexia 01:47:54 Bulimia & Binge-Eating, “Cheat Days”, Thyroid Hormone 01:53:05 Inhibitory Control, Impulsivity, Adderall, Wellbutrin 01:58:00 Direct Brain Stimulation: Nucleus Accumbens 02:04:28 Anorexia/Reward. vs Bulimia/Binging 02:05:45 Healthy Eating Revisited 02:10:55 Synthesis, Body Dysmorphias 02:14:15 Support: Podcast, & Research Studies Please note that The Huberman Lab Podcast is distinct from Dr. Huberman's teaching and research roles at Stanford University School of Medicine. The information provided in this show is not medical advice, nor should it be taken or applied as a replacement for medical advice. The Huberman Lab Podcast, its employees, guests and affiliates assume no liability for the application of the information discussed. Title Card Photo Credit: Mike Blabac - https://www.blabacphoto.com
#388: On today's episode we are joined by Anya Fernald. Anya is the co-founder and CEO of Belcampo. She is an entrepreneur, chef, and agriculture expert. She has appeared as a judge on the Food Network's Iron Chef America, Iron Chef Gauntlet, and The Next Iron Chef. This is Anya's second appearance on the show and today we discuss healthy options in a world of unhealthy options, nutrition advice, and her journey as an entrepreneur carving out a new path for sustainable meat and farming. To connect with Anya Fernald click HERE To connect with Lauryn Evarts click HERE To connect with Michael Bosstick click HERE Read More on The Skinny Confidential HERE For Detailed Show Notes visit TSCPODCAST.COM To Call the Him & Her Hotline call: 1-833-SKINNYS (754-6697) Check Out Lauryn's NEW BOOK, Get The Fuck Out Of The Sun HERE This episode is brought to you by The Skinny Confidential The Hot Mess Ice Roller is here to help you contour, tighten, and de-puff your facial skin and It's paired alongside the Ice Queen Facial Oil which is packed with anti-oxidants that penetrates quickly to help hydrate, firm, and reduce the appearance of fine lines and wrinkles, leaving skin soft and supple. To check them out visit www.shopskinnyconfidential.com now. This episode is brought to you by Joovv. Experience the benefits of red light therapy by one of the best in the business; JOOVV! To experience the Joovv and receive a free gift with purchase go to joovv.com/skinny This episode is brought to you by Better Help We want you to start living a happier life today. Get connected online to licensed therapists at accessible prices to make sure yu are taking care of your mental health. As a listener, you'll get 10% off your first month by visiting our sponsor at www.BetterHelp.com/skinny This episode is brought to you by RITUAL Forget everything you thought you knew about vitamins. Ritual is the brand that's reinventing the experience with 9 essential nutrients women lack the most. If you're ready to invest in your health, do what I did and go to www.ritual.com/skinny Your future self will thank you for taking Ritual: Consider it your ‘Lifelong-Health-401k'. Why put anything but clean ingredients (backed by real science) in your body? Produced by Dear Media
In this episode of GoGreenfields, River and Terran are super surprised to receive a wild mystery box. Contained within is one of the biggest challenges they've ever faced. The two venture off into the wilderness armed with only basic survival gear and the promise that they will happen upon guides along the way as they explore what bushcraft really means. There are many skills that were further developed during this adventure. River and Terran learned more about navigating with the use of a compass in the wild. They were challenged to assist in the care of serious wounds while in the bush. The co-hosts experienced what it would take to find and secure their own food source, and were taught how to prepare the meat in multiple ways for preservation purposes. Bonus Footage In the bonus footage, River and Terran walk through the process of making pemmican jerky from wild game. They used a fresh sheep that the boys learned how to properly honor, field dress, butcher and prepare themselves! Wild game like this makes for excellent jerky or pemmican if you use the right spices and preparation techniques. Pemmican is a great choice for wilderness adventures because dried protein and rendered fats are highly stable, so the food source is handy to carry in a backpack and will keep for a very long time. If you have special bush skills (and the permission of a parent/guardian), share them and be sure to tag us in your social media posts: Facebook: @gogreenfieldspodcast Twitter: @GoGreenfields Instagram: @gogreenfieldsshow Snapchat: GoGreenfields TikTok: GoGreenfields Bonus Footage: Wild Pemmican Pemmican Ingredients 1 1/2 lbs shoulder roast Salt and pepper Fresh or frozen wild blueberries Beef fat, leaf fat, Belcampo beef suet, or tallow Organifi Red Juice Powder Paprika Directions Prior to dehydrating the wild blueberries and sheep meat, create a “rub” of Organifi Red Juice Powder*, sea salt, paprika, and black pepper. and let it soak into the meat for 12 hours. Dehydrate the spiced meat and wild blueberries at 155F for 15 hours in a food dehydrator. Pulverize the jerky in the food processor or blender until it becomes powder. Render half a pound of fat in a cast iron pan by cooking it slowly over super-low heat until the fat stops bubbling. (River and Terran melted down Bel Campo beef suet to use as their fatty liquid). Slowly add fat to the powder meat and berries. Pour just enough so that the fat soaks into the powder. Once it firms, cut it into bars, form into bricks, or roll it into balls. *this stuff caramelizes particularly well for making jerky or pemmican, or any meat dish, for that matter. Recommended Products Bel Campo Beef Suet Excalibur food dehydrator Organifi Red Juice Powder
Travel & food writer, and Los Angeles native, Krista Simmons spent her pre-COVID career exploring food cultures around the world. She talks candidly to Tom and Dr Drea about the impact of lockdown on her mental health, her work, and the food & hospitality industries across the globe. Despite the destruction wrought by the virus, she identifies seeds of hope, and an opportunity to rebuild the food industry in a way that could create a more equitable society, heal cultural wounds and reverse the environmental destruction, with a little help from 'the G.O.A.T', David Attenborough.To find out more about Krista Simmons visit: @kristasimmons Twitter https://twitter.com/kristasimmonsFacebook https://www.facebook.com/itskristasimmonsPodcast https://podcasts.apple.com/ca/podcast/fork-in-the-road/id1509620739Additional references discussed in the podcast: 1. David Attenborough - A Life on Our Planet2. The Truffle Hunters directed by Michael Dweck, Gregory Kershaw3. Minari, directed by Lee Isaac Chung4. Krista's Fork in the Road episode on Belcampo's organic carbon-positive farm - Can Raising Cattle Be Good For the Climate? with Belcampo's Anya FernaldTo get in touch with us, email: podcast@optimistdrinks.comFor more about the show visit optimistdrinks.com and click on the journal pages.Follow Dr Drea Letamendi @arkhamasylumdocFollow Tom Johnstone @tommyjohnstone Follow Optimist Drinks @optimistdrinks
We had the pleasure of hosting Anya Fernald on the podcast this week. Anya is a Co-founder and the CEO of Belcampo, a vertically integrated meat company founded with the purpose to create meat that's good for people, planet, and animals. Belcampo owns and operates its very own farm, processing facility, full-service butcher shops, and restaurants.In this episode, Anya and Matt discussed things like their athletic careers, health and wellness interests, and cultural eating habits. The two also talked about how Belcampo got started, the differences between regenerative and industrial agriculture, and the economics of farming.Find Anya:InstagramTwitterBelcampoFind Momentous:LiveMomentousInstagramFacebookTwitterYoutube
Jenae Williams aka @wholelife4you shows us the power of eating meat from animals raised on regenerative farms. Jenae healed herself and her family by focusing on locally grown foods from regenerative farms and is working to bring that message to her church community. She is so passionate about the power of meat raised on regenerative farms that she is working with her church to create a farmer's market with farms that use regenerative agriculture methods. Listen to her story and give regenerative meat a try. You can reach out to Jenae Williams for coaching if you need assistance on health and wellness, message her on Facebook or Instagram. https://www.facebook.com/jenae.williams1 or @wholelife4u Regenerative farming is a holistic approach to farming and raising animals that produces healthier food for people, restores topsoil, and respects animals and their natural behaviors. Regeneratively farmed meats are good for animals, good for people, and good for the planet. Use my code “ede10” for 10% off at Belcampo Farms http://belcampo.com/ede/. Belcampo Farms includes a carefully curated network of certified farmers committed to regenerative agriculture. Belcampo's animals are raised on acres of regeneratively farmed pastures where they're free to roam and graze. Their quality of life—open air, fresh feed, and low stress handling techniques—result in meat that is higher in nutrients and healthy fats than conventionally raised alternatives.
Genealogy Continued: Interview with Grandpa Gary In this episode of GoGreenfields, River and Terran continue their exploration of their results of an Ancestry report. They discover that often the best way to learn about the past, and to further the study of genealogy, is to interview a family member. Grandpa Gary is a very special guest, and he takes them on a journey through stories of their family's past, varying religious upbringing, and ancestry. BONUS FOOTAGE: Your co-hosts answer some of your questions in the bonus Q&A footage. If you want to ask a question to be answered in a future episode, ask here. Your GoGreenfields' hosts enjoyed learning about their genealogy and familial history and are sure that you would like to do the same. If you want to give it a try, you can get your own Ancestry DNA kit at Gogreenfields.com/DNA. Recommended products from this episode of GoGreenfields: Get your own DNA kit This episode is brought to you by: Belcampo Organic, Grass-Fed Meat! (Save 10% when you use coupon code GOGREENFIELDS) Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Wake Up Foods — Good Food for a Good Morning! Thrive Market — Better for People and for the Planet!
In this episode of GoGreenfields, River and Terran explore their results of an Ancestry report, then take some time to study the regions where their ancestors once lived. This research, of course, is overflowing with food history, which they happily share with you. Join them in the kitchen to create many traditional, delicious foods, including German pretzels,Israeli Matzo Ball Soup, and Finnish Fish Pie. Your GoGreenfields' hosts enjoyed learning about their familial history and are sure that you would like to do the same. If you want to give it a try, you can get your own Ancestry DNA kit at Gogreenfields.com/DNA. For the sake of this podcast, River and Terran did a lot of research (don't worry; this did count toward their unschooling!). The sources included interviews with family and the following sources: Wonderopolis. (2014-2020). Wonder of the Day #200: How Did the Pretzel Get Its Shape? Retrieved from https://bit.ly/2QI1Juu Fountain View at College Road. Matzo Balls as Medicine, Plus Tips for the Best Matzo Ball Soup. Retrieved from https://bit.ly/3jzXn5k Mapes, T. (2020, Jan. 31). 7 Traditional Finnish Foods to Try. Retrieved from https://www.tripsavvy.com/foods-from-finland-4150098 Thomas, R. (2017, Oct. 6). This is Why Wales is Called Wales. Retrieved from https://bit.ly/32PilWU Israeli Matzo Ball Soup Gluten-Free Matzo Ball Ingredients: 4 large eggs ¼ cup unsalted butter melted ¼ teaspoon salt ¼ teaspoon baking soda ¼ cup coconut flour or any gluten-free flour (you can mix almond and breadfruit if desired) 2 teaspoons dried herbs of your choice or 2 tablespoons fresh chopped herbs of your choice (e.g. rosemary, thyme, etc.) Gluten-Free Matzo Ball Directions: Preheat your oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. Add all the ingredients to a mixing bowl and blend well with a spoon. Scoop 1 to 2 tablespoons of batter into a ball, roll in your hands and place on the baking sheet. Repeat for the remaining batter. Bake for 12 to 15 minutes or until they are no longer soft in the middle. Serve in bowls of very warm chicken broth or vegetable broth. Soup Ingredients: 4 Pounds Chicken Breasts 2 Medium Onions, cut into 1-inch cubes 3 Carrots (7-1/2"), sliced 2 Stalks of Celery, sliced thick and chunky 1 Cup chopped fresh Dill Weed Salt to taste 2 Tablespoons Vegetable Oil 2 Tablespoons Chicken Cracklings (Gribenes), finely minced 2 Large Eggs, beaten 1 Teaspoon salt ¼ Cup Vegetable Broth Soup Directions: Cut chicken breasts into quarters. Place meat in a large pot with onions, and cover with about 3-4 quarts of water. Bring water to a boil, reduce heat, and simmer for 2 hours. After 2 hours, add carrots and celery to the soup, then simmer an additional hour. Remove chicken pieces, and set aside. You may reserve the chicken pieces for another use, or shred the meat for the soup. If keeping the chicken for soup, keep covered at room temperature, before shredding. Once your Gluten-Free Matzo Balls are ready, place shredded chicken and Matzo Balls in soup. Heat for ten minutes to allow flavors to blend, then serve! Finnish Kalakukko Fish Pie Filling Ingredients: 2lbs fish 1 ½ lbs pork 3T salt Dash allspice (optional) Dough Ingredients: 2 ½ C water 3 ¼ C Rye Flour 1 ¾ C Whole Wheat Flour 4 tsp Salt ½ ounce yeast, active dry Directions: Clean the fish, removing fins, large scales and entrails. You may leave the heads if you dare to eat them. Mix the flours and salt. Add the yeast to the water. When the yeast is fully dissolved, make a thick dough by pouring flour mixture into water and blending well. The ratio of flour to water depends on the nature of the flours. This ratio of 1:2 by volume works well in Finland with Finnish flours. Where flours contain more gluten you should use slightly less water. Set aside about 4 tablespoon of dough to be used later. Roll out the remaining dough into a circular shape about ¾ inch thick. Assemble the meats into the dough: cover the inner half of the dough circle with half of the pork (the pork should cover a circle whose diameter is half the diameter of the rolled dough). Then put all of the fish over top of the pork, and add allspice and extra salt if you are using them. Finish with the second half of the pork. Preheat oven to 500 degrees F. Lift the edges of the dough all around the filling and glue together with a little water so that you have the filling surrounded from all directions with about ¾ inch-thick dough. Put upside down (the seam downwards) on a baking sheet and let it rise about half an hour at room temperature. Put the kalakukko in a 500 degree F. oven for long enough to brown the dough, which will seal it against moisture. Then lower the temperature to about 250 degrees F. and let it bake for 4 to 7 hours depending on the size of the fish (bigger fish need more cooking time). You can brush some melted butter over the top of the dough just after lowering the temperature; this will give it a prettier appearance. If it starts to leak while baking, fill holes with the dough which was set aside. Serve hot or cold. German Sourdough Pretzels Ingredients: 2 C culture from the Culture Proof 2T oil 1tsp salt 1T sugar 1/2C water 3C unbleached all-purpose flour 1/4C baking soda Coarse salt Directions: Pour the culture into a mixing bowl. Stir the oil, salt, and sugar into the water; add to the culture and mix well. Add the flour a cup at a time, until the dough becomes too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough becomes smooth and satiny. Divide the dough into 15 to 20 egg-size balls. Roll each ball into a 14-inch (35 cm) rope by rolling between your hands. Twist and loop each rope into a pretzel shape. *Proof for 1 hour at 85 degrees F (29 degrees C) in a proofing box. Add the baking soda to a large pan of water and bring to a boil. Carefully drop pretzels into the water one at a time. Simmer briefly, turning once. Remove them with a slotted spoon and place on paper towels or a cloth until the water drains off. Transfer the drained pretzels to a baking sheet. Make several oblique slashes in the crust of each pretzel with a razor blade and sprinkle with coarse salt. Bake in a preheated oven at 425 degrees Fahrenheit for 30 to 40 minutes, or until brown. Let cool on a wire rack. *In cooking, proofing can also be called ‘proving', and it refers to the time that baked goods are allowed to rise a final time. The yeast ferments the dough and causes the dough to leaven. Recommended Products from this episode of GoGreenfields: ‣ Get your own DNA kit This episode is brought to you by: ‣ Belcampo Organic, Grass-Fed Meat! (Save 10% when you use coupon code GOGREENFIELDS) ‣ Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste ‣ Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 ‣ Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) ‣ Wake Up Foods — Good Food for a Good Morning! ‣ Thrive Market — Better for People and for the Planet!
In this episode of GoGreenfields, River and Terran are joined in the kitchen by Joanna Newcomb of Chomper Crickets. They discuss the health and convenience advantages of consuming crickets, as Joanna walks them through the process of making their own cricket snack. Here's what Chomper Crickets has to say: > It's called entomophagy—humans eating insects. Insects already are a staple in diets all around the world, mostly in Asia, Latin American, and Africa. The Western World has finally caught on and edible insects are growing in popularity worldwide. > Crickets are about 60% protein. They also provide vitamin B12, vitamin A, riboflavin, zinc, magnesium, calcium, and iron. Studies also show eating crickets can benefit your good gut bacteria. > Farming crickets requires minimal land and water. For perspective, it takes about a gallon of water to produce 1 lb. of crickets. But to produce 1 lb. of soy it takes 216 gallons of water, for 1 lb. of eggs it takes 375 gallons of water, and for 1 lb. of beef, it takes a whopping 2,000 gallons of water. Allergy Warning: if you have a shellfish allergy, you may be allergic to crickets > Did you know that crickets are 65% protein by weight? They contain a lot of good stuff in a small body, including chitosan, essential amino acids, Omega-3s, Omega-6s, and B12! Spiced Cricket Snacks by Chomper Crickets! Ingredients: 1T organic taco seasoning blend 2T avocado oil 1½ C Dehydrated crickets* Directions: Preheat oven to 275 degrees. Place dehydrated crickets into a mixing bowl. In a separate bowl, combine oil and seasoning. Drizzle season mixture over the crickets and gently stir until thoroughly coated. Bake at 275 degrees for about 4 minutes. *to dehydrate your crickets, set the oven to 200 degrees and cook for 1.5 hours, stirring occasionally. Recommended Products from this episode of GoGreenfields: > Get your own adorable spatula > Get your own non-stick silicone baking sheets > Get your own cricket flour > Get crickets or ask cricket-related questions This episode is brought to you by: –Belcampo Organic, Grass-Fed Meat! (Save 10% when you use coupon code GOGREENFIELDS) –Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste –Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 –Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) –Wake Up Foods — Good Food for a Good Morning! –Thrive Market — Better for People and for the Planet!
In this episode of GoGreenfields, your hosts, River and Terran Greenfield discuss some of the unconventional or less common food options from around the world. Follow along as they create delicious, albeit less typical cuisine, including Cricket Snacks, Liver Pate Ravioli, Hump Fat Cookies, and Bone Marrow Appetizers. * RECIPES: BONE MARROW APPETIZERS INGREDIENTS: 6 bone marrows Seasoning of your choice 4 tablespoons of butter 10 sprigs of thyme DIRECTIONS: Heat your grill up to 250 degrees. Take out your thawed bone marrow and season with your seasonings of choice — we used thyme and rosemary. Sprinkle your seasonings on the marrow instead of rubbing and put in an 11 by 9-inch pan and put into heated grill, cook for 60 minutes. At the 45-minute mark, put your butter in a skillet along with your thyme and stir for 5 minutes. Then at the 50-minute mark, spoon the butter over the marrow bones and cook for another 10 minutes. LIVER PÂTÉ RAVIOLI INGREDIENTS: PASTA — 3 1/2 cups unbleached all-purpose flour 4 extra-large eggs Black Truffle for shaving on Ravioli RICOTTA FILLING — 2 cups sheep's milk ricotta cheese 3 large eggs 1/2 cup grated parmigiano-reggiano cheese 1/4 cup fresh chopped basil 1/4 cup toasted pine nuts kosher salt to taste LIVER PÂTÉ — 1lb. liver small onion chopped 5 whole cloves one cup dry red wine tablespoon capers ½ stick of unsalted butter 2 anchovy fillets (Italian if possible) teaspoon of kosher salt (add a bit at a time and check for taste) olive oil DIRECTIONS: PASTA — Pour flour onto board, make a well in the middle and add the eggs. Now, using a fork, start to incorporate the eggs into the flour. Switch to your hands and start to bring it all together — it will look like a mess but keep going. Bring the mixture together into a ball and make sure to flour your surface as needed. Keep kneading until you see that it is one piece and the dough should be elastic and a little sticky. Wrap in cling film and let rest at room temp for at least 20 min. RICOTTA FILLING — Combine all the ingredients and mix well. Taste for seasoning and adjust to your preference. Keep in the fridge until ready for use. LIVER PÂTÉ — In a hot pan, add a splash of olive oil and sauté the onion, capers and cloves until translucent. Now add the anchovies and liver, sauté until the liver is fully cooked. Add the red wine with half of the salt and cook until the wine has reduced into the livers and is almost dry. Add the butter and cook until it is melted completely and starting to foam. Now, take everything and into a food processor and blitz until it is smooth for about 30-60 seconds. Check for seasoning and add salt if needed. At this point, you have a beautiful pâté all on its own and it can be put into a mold and chilled. Set aside about a tablespoon per pasta serving to be used. PASTA (cont.) — Using a pasta machine, cut about half of that pasta dough ball and start feeding it through the machine on the highest level. Keep feeding it through until you get to the 2nd to thinnest setting making sure to flour the pasta if it starts to get a little sticky. Now cut the sheet in two pieces halfway and carefully put one half aside. Get your ricotta filling and spaced about an inch, place a tablespoon round of the ricotta filling in the middle and do as many that will fit on your half sheet then carefully place the other half on top. Now, push around the ricotta filling with your fingers you are trying to get as much air out as you can, so you have a nice tight fit. Using either a ravioli stamp or just using a knife cut out around the ricotta. Transfer to a sheet with either semolina flour or on a dry towel. Now we are ready to bring it all together. In a pot of boiling salted water add your ravioli and cook for about 3-4 min get a pan ready at medium heat and add a knob of butter into it. When the ravioli is ready, take it from the boiling water and into the pan with the butter swirling the pan around keeping the ravioli moving. Add about a tablespoon of the liver pâté and keep swirling around until the liver pate has melted and is becoming one with the ravioli. HUMP FAT CHOCOLATE-CHIP COOKIES INGREDIENTS: 3 tables and 1 tsp of Hump fat 2 tables of butter 1 1/2 cups of almond flour 2 tablespoons of coconut flour 1 Egg at room temp 1/4 Sugar 2 teaspoons Vanilla 2 tablespoons Honey 1/4 teaspoon Salt 1/4 teaspoon Baking soda 1/4 cup of Cocoa powder Chocolate chips DIRECTIONS: Melt down the hump fat with butter. Then, in a large bowl mix the butter mixture with sugar, honey, egg, and vanilla until smooth. Next, add in the flour, cocoa powder, baking soda, and salt until a dough forms. If the dough is too soft, then let it sit for a few minutes. Now, form the dough into a disk and wrap in plastic wrap and stick in freezer for 30-45 minutes, preferably 2 hours. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Roll the dough into balls and place on cookie sheet. Now you're ready to bake the cookies for 8-10 minutes. Make sure to test and see if they are done by carefully touching the top of a cookie. If a dent forms, then you need more time — but if the cookie springs back up, then it's done. Use a double boiler to melt down chocolate chips and dip cookies on the melted chocolate chips. Apply sprinkles or eat plain. Enjoy!!
In this episode of GoGreenfields, your hosts River and Terran conduct a recipe packed interview with Chef Junior authors Anthony Spears and Paul Kimball! This fun and inspiring guide teaches children how to prepare real food and contains 100 delicious recipes for kids, written by kids. Recipes include Tiramisu French Toast, Coconut Chicken Nuggets, Garden Fresh Pesto Pasta, Mac ‘n' Cheese, and more! Best Burger By: Anthony Spears INGREDIENTS 24 ounces ground chuck (6 ounces per burger) (we used BelCampo ground chuck) 1 tsp salt 1 tsp pepper 1 tsp onion powder 4 buns (or use lettuce such as Romaine for bun-free burgers 2 T butter Sliced cheese (optional) Lettuce, Tomato, Onion (optional) DIRECTIONS Divide the meat into 4 balls. Use the palm of your hand to press down on each of the balls to form a patty. Press both thumbs gently into the middle of each patty to make a small indentation. This helps keep the burger flat when it cooks. Sprinkle the burgers with the salt, pepper, and onion powder. Open the buns, if you are using them, and spread butter on each side with a butter knife. Heat a skillet over medium-high heat. Place the buns, two at a time, open side down, in the skillet and toast for 2-3 minutes or until the bread is golden brown and slightly crispy. Remove the skillet from the stovetop and, using a spatula, transfer the buns to a heatproof plate. Put the plate in a warm oven to keep the buns from getting cold. Place the burgers in the skillet (two at a time if there isn't enough room to cook all of them at once) and cook them for about 4 minutes on each side over medium-high heat. Flip the burgers when the edges start to turn brown and juices build up in the indentations that you've made. Flip and cook the other side of the burgers for about 4 more minutes. Add a slice of cheese to each of the burgers and leave on heat until melted. Using oven mitts, take the skillet off the heat and let the burgers sit for about 5 minutes while you make the secret yum sauce. Serve burger on a bun with Secret Yum Sauce and other toppings like onions, tomatoes, and lettuce. (Anthony's family loves adding bacon!) To get the recipe for the Secret Yum Sauce, and for other great recipes, order your own copy of Chef Junior! This episode is brought to you by… BelCampo, Desert Farms, Fresh-Pressed Olive Oil, Thrive Market, Magic Spoon, WakeUp Foods
In this episode of GoGreenfields, your hosts River and Terran take you on a trip to their backyard… literally! They demonstrate some of the great food sources that grow naturally in Washington State, plucking the flavorful ‘weeds' just a short distance from their backdoor. With their bounty in hand, they head back to the kitchen to prepare a St. Johns-Wort tincture, Wild Mint Ice Cream, and a Beef Stew with Nettle Dumplings. Special thanks to BelCampo for supplying the most delicious bacon and stew beef! JOHNS-WORT TINCTURE INGREDIENTS 2 or 3 handfuls of St. John's Wort flowers (they can be fresh or dried) 750ml Vodka DIRECTIONS Place flowers in a glass jar. Gently add the vodka.. Close the jar tightly, shake for approximately two minutes. Let the mixture soak and infuse for about 3 weeks in a sunny place. Shake the jar daily. After the 3 weeks, you can strain the mixture and keep the solution in dark glass bottles that are tightly closed. Keep these in the refrigerator. BEEF STEW WITH NETTLE DUMPLINGS INGREDIENTS 800g BelCampo Stew Beef, trimmed and cut into 4–5cm cubes 300g BelCampo bacon, cut into 3–4cm cubes 100g plain flour, seasoned with salt and pepper 4 thyme sprigs 2 tbsp Fresh-Pressed olive oil 2 onions, thinly sliced 2 celery sticks, trimmed and thinly sliced 2 garlic cloves, peeled and thinly sliced 2 bay leaves 500ml light ale 300ml beef stock, chicken stock, or water Freshly ground black pepper For the dumplings: 250g Thrive Market self-rising flour 125g suet 100g nettle tops Salt and freshly ground black pepper DIRECTIONS Heat the oven to 160°C/gas mark 2–3. Heat half the oil in a large casserole over medium heat, then add the onion, celery, garlic, bay leaves, and thyme sprigs. Sweat the onions for 8–10 minutes until soft. Meanwhile, heat the remaining oil in a large, heavy-based frying pan over high heat. When it's hot, turn down the heat and gently fry the pancetta or bacon until the fat has rendered and the meat is golden. Transfer to the casserole, leaving the frying pan on the heat. Toss the venison in the seasoned flour, then add to the frying pan, in batches, transferring each batch to the casserole as soon as it is well colored. Stir the casserole contents, then pour the ale over, along with enough stock or water to cover by 2–3cm. Season with pepper. Bring up to a simmer, then transfer to the oven, leaving the lid just ajar. Cook for 2½–3 hours until the meat is very tender. Shortly before the venison is ready, make the dumplings. Bring a medium pan of water to the boil and add the fresh nettle tops. Cook for 2 minutes until wilted, then drain and allow to cool. Squeeze all the water from the cooked nettles into a bowl and retain. Chop the wilted leaves relatively finely. Mix the flour, suet, and nettle together with some salt and pepper. Stir in enough cooled nettle water to form a soft dough – about 150–200ml. Using your hands, form the mixture into 10 spherical dumplings. Take the stew from the oven and remove the lid. Distribute the dumplings evenly over the surface of the stew, replace the lid fully, and return the stew to the oven. Allow to cook for a further 20 minutes, then remove the lid and cook for a further 10–15 minutes, until the top of each dumpling has taken on a little color. Remove the stew from the oven and serve with buttered greens or a lovely mixed salad. WILD MINT ICE CREAM INGREDIENTS 2 cups 2% milk 1 cup half-and-half 20 fresh mint leaves ¾ cups turbinado (raw) sugar dash of salt 2 large egg yolks 1 teaspoon real vanilla extract INSTRUCTIONS Combine milk, half-and-half and mint leaves in a medium sized, heavy sauce pan or Dutch oven over medium-high heat. Heat until tiny bubbles form around the edge (which should be about 180 degrees). Do not let it boil! Remove from heat, cover and let stand for ten minutes. That gives the mint flavor time to steep. Uncover it and pour the mixture through a colander into a medium bowl. Press the mint leaves slightly with a big spoon to get all the flavor. Discard the leaves and pour the liquid back into your pan. In a new bowl, combine sugar, salt and egg yolks. Stir with a whisk until the mixture is pale. Gradually add half of the milk mixture to the egg mixture, while stirring constantly with a whisk. Pour the egg/milk mixture back into the pan with the rest of the milk. Cook over medium-low heat for about two minutes (or to 160 degrees), stirring constantly. Pour the mixture into a bowl. Stir in the vanilla extract. Place the bowl in the fridge until the mixture cools completely, stirring occasionally. Pour the mixture into your ice cream maker and follow the manufacturer's instructions. If you'd like the ice cream to harden up a little more, freeze it for a couple of hours. This episode is brought to you by… BelCampo Desert Farms Fresh-Pressed Olive Oil Thrive Market Magic Spoon WakeUp Foods
In this question and answer episode of GoGreenfields, River and Terran tackle questions from the audience and go head-to-head in a 'Which Brother?' round. To watch the video that corresponds to this audio podcast, visit GoGreenfields on YouTube. Special thanks to our sponsors, Magic Spoon, Desert Farms, Belcampo, Thrive Market, Fresh-Pressed Olive Oil, and Wake Up Foods. During this episode, River and Terran also reference the following episodes: 1.) Birthday Cake Bake-Off 2.) Anti-Bullying and Brazilian Dishes 3.) Gut-Healing Coconut Yogurt 4. Fundamentals of Frittata
Anya Fernald, co-founder and CEO of Belcampo, shares her company's experience thus far as the novel coronavirus (COVID-19) pandemic. Belcampo's premium products have experienced a surge in popularity similar to the overall meat retail marketplace, showing consumers are still spending on higher-end products to prepare in their own homes.
This week on The Main Course, hosts Alexes and Phil are joined in the studio by Anya Fernald, a sustainable food expert and the co-founder and CEO of Belcampo. She has appeared as a judge on the Food Network's Iron Chef America and The Next Iron Chef. Her new book, Home Cooked: Essential Recipes for a New Way to Cook, is available now.
We're back this week just made dinner with our friend and fan of the show Steven Krebs, the bros are drinking wine and talking about fruit in the salad, watermelon with the season salt, dutch crunch sandwich bread, bringing food on the airplane, review of our meal at Belcampo Meat Co, wild cocktails, cooking whole goats, yeti brand coolers, Chris getting interviewed on NPR about neighborhood gentrification, and so much more!
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