Podcasts about Cream

Damson Cheesecake Cream Damson Puree 500g damsons 200g granulated sugar Place the damsons and sugar in a pan and allow to gently simmer until the fruit is pulpy and any fruit removed from the stone. Scoop out the stones with a peascoop or a slotted spoon.Blend the pulp and then pass through a sieve. Store in sterilized jam jars. 250g mascarpone 150ml double cream 1 teaspoon vanilla paste 2 tablespoons icing sugar 150ml natural thick yoghurt 200g damson puree Whisk the mascarpone and cream until thick. Fold in the vanilla, icing sugar and yoghurt. Ripple the damson puree through the cream. Spoon into 4 bowls and drizzle more damson puree on top.Blackberry thumbprint biscuits Blackberry jam 750g blackberries 350g granulated sugar If you don't have a temperature probe place a saucer in the freezer. Place blackberries in a heavy based saucepan and cook over low heat for 5 minutes. Add the sugar and bring the mixture to the boil then turn heat down to a simmer. Cook until the mixture reaches 105oF on a probe or add a little to the chilled saucer and it should set straight away. Should take about 10 minutes of simmering to get to this stage. Spoon into sterilized jam jars and seal. 250g plain flour 150g butter, diced 75g castor sugar 2 egg yolks Blackberry jam ( or jam of your choice) Rub the flour and butter until the mixture resembles fine breadcrumbs. Mix in the sugar and then add the egg yolks. Bring together. Line 2 trays with parchment paper and set oven to 180oc. Make small balls of the mixture ( around 25g each) and place on trays. Press your thumb into the middle of each biscuit and add some jam. Bake for about 20 minutes or until golden. Allow to cool. Store in an airtight container.

Is apparently what made Charlie Sheen go nuts.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

James has been going through some of the first soul 45s he bought back in the early days of collecting, and reacquainting himself with that part of his collection. There are some old favorites and good memories in this show, all 1960s and early 70s soul, Northern soul, rhythm & blues, and Mod dancers. -Originally broadcast September 1, 2025- Willie Mitchell / That Driving BeatThe Metros / Let's GrooveAaron Neville / Why WorryEtta James / Pay BackWilson Pickett / Don't Fight ItThe Platters / Washed Ashore (On a Lonely Island In the Sea)Cannibal And The Headhunters / Land of 1000 DancesThe Continental 4 / What You Gave UpChuck Wood / Seven Days Too LongThe Montclairs / I Just Can't Get AwayThe Landslides / Music Please MusicDee Brown & Lola Grant / You Need LovingThe Mystics / Mash Potatoes With MeLonnie Russ / My Wife Can't CookJimmy McCracklin / Steppin' Up In ClassThe Mirettes / In The Midnight HourTravis Wammack / ScratchyGene Chandler / Mr. Big ShotFour Tops / Something About YouJ.J. Jackson / I Dig GirlsThe Fantastic Four / Ain't Love WonderfulFrankie Valli / (You're Gonna) Hurt YourselfThe Reflections / Comin' At YouTimi Yuro / What's a Matter Baby (Is It Hurting You)The Ad Libs / The Boy From New York CityBaby Washington / A Handful of Memories2 of Clubs / HeartLinda Martell & The Anglos / A Little Tear (Was Falling from My Eyes)Jean DuShon / Feeling GoodBob and Earl / The SissyJackie Lee / Bring It HomeOscar Mack / You Never Know How Much I Love YouTimmy Shaw / I'm A Lonely GuyRay Charles and His Orchestra / I Don't Need No DoctorLee Rogers / You're the Cream of the CropBob Wilson and The San Remo Quartet / All Turned On Hosted on Acast. See acast.com/privacy for more information.

Et si l'influence n'était pas réservée aux grandes marques et aux budgets démesurés ?Dans cet épisode, Fanny Morel, Directrice de la Communication de Oh My Cream, partage ses secrets pour construire une stratégie d'influence efficace : créer du lien, inventer ses propres formats et faire moins, mais mieux !On parle de visibilité, de communication, de communautés et de la manière dont l'influence peut devenir un véritable levier de croissance.Une vraie leçon d'influence, accessible à toutes les entrepreneures qui veulent développer leur marque, quel que soit leur budget. Inspirant, concret et énergisant : à écouter absolument avec stylo et carnet

FIUR 845 / Eddie Halliwell's weekly Fire It Up radio show.

The final Linkin Park album with Chester Bennington and Rob Bourdon, and a noticeable departure from the previous LP sound. The album combines lyrics full of self reflection, aspects of mental health, and relationships, with a much more pop rock sound. It is impossible to not consider and respect Chester's final contribution in retrospect.Today's root beer is Brownie Caramel Cream.Intro and Outro music by Stockmusic331 on Pond5Send us a text

Roast Apricots 8 apricots 1 tablespoon honey 1 tablespoon light brown sugar Cut the apricots in half and place cut side up in a baking dish. Mix the honey with the sugar and drizzle over the top of the fruit. Place in a 180oc oven for 15 minutes.Coffee Cream 50ml espresso 275ml double cream 75g chopped white chocolate 250g mascarpone 2 tablespoons icing sugarWarm 75ml of the cream with the espresso and add the white chocolate. Stir over a low heat until chocolate is melted. Whisk the remaining cream with the mascarpone and icing sugar and mix in the chocolate mixture. Nut Crunchies 380g mixed nuts ( I used almonds, hazelnuts and pistachios) 165g castor sugar Set the oven to 180oc and line a baking tray with parchment paper. Scatter over the nuts and place in the oven for 10 minutes. Bash the nuts and sugar together in plastic bag to coarse crumbs. 75g egg white 85g sugar Whisk the egg whites to soft peaks and add the sugar in a steady flow. Fold in the nut mixture. Line two baking trays with parchment paper. Take a tablespoon of the mixture, roll with wet hands and place on the trays. Bake in a 180oc preheated oven for 30 minutes or until crisp. Allow to cool. Will keep in an airtight container for a couple of weeks. Spoon the apricots into 4 glasses, top with the coffee cream and serve the crunchies on the side.

Send us a textA very special episode of The Euphoria Trance Podcast and to celebrate the 100th release, we've got something a little different lined up.Everyone favourite records are a subjective choice but over the next few episodes, I've picked out the tunes that for me best encapsulate the sound of Trance through the years, the ones that never left my bag, the ones I played over and over again, the ones I heard my favourite DJ's cane the most. They'll be some tracks missing that have destroyed dance floors and torn up the airwaves over the years but I couldn't fit them all in. So apologies if your favourite is missing. But the next 5 episodes should hopefully wet your oral appetite and get you dreaming of the days when you were back on the dance floors of Passion, Cream, Gatecrasher et all. So either sit back and relax, or turn it up loud and party hard cos this is the ultimate Euphoria Trance podcast. And it begins in the 90's.1. Perpetual Motion - Keep On Dancing' (Lets Go) (Banging Club Mix)2. Bump Bumps - Burning (Blocksters 12" Mix)3. Blockster - You Should Be... (Blockster Club Mix)4. R.O.O.S - Instant Moments (Marino S Happy Remix)5. Y Traxx - Mystery Land (Original Mix)6. Mothers Pride - Learning To Fly (Original Mistral Dub)7. Three 'n' One Feat Billy Hendrix - Body Shine (Club Version)8. Ruff Driverz Pres Arrola - Dreaming (Original Mix)9. CM - Dream Universe (Original Mix)10. Vincent De Moor - Flowtation (Original Mix)11. Energy 52 - Cafe Del Mar (Three 'n' One Remix)12. Three Drives On A Vinyl - Greece 2000 (Extended Mix)13. Push - Universal Nation (Original Extended Mix)14. Moonman - Don't Be Afraid15. Da Hool - Meet Her At The Love Parade (Nalin & Kane Remix)16. Freefall Feat Jan Johnston - Skydive (I Feel Wonderful)17. The Space Brothers - Shine (Full Vocal Mix)18. Travel - Bulgarian (Signum Remix)19. Nuw Idol - Deviant20. Cherrymoon Trax - The House Of House (Original Mix)21. Emmanuel Top - Acid Phase22. Pablo Gargona - My Noise (Original Mix)23. Westbam - Wizards Of The Sonic (Westbam Vs Red Jerry Mix)24. Lustral - Everytime (Red Jerry Edit)

Today we are joined by the OG draft crew, Strider Wilson and Chris parr. We are drafting The Best Life Experiences of all time. From moments in time to experiences that could last for years of childhood, the bros came in with loads of stories and bends. We also dive into the first week of college football and talk about the bros fantasy draft. Today we have a LIVE chat voting and we also call Mr.Cream aka Aaron to judge! Let us know who you think won in the comments! #chadandjt #goingdeepwithchadandjt #draft #mountrushmore We are live streaming a Fully unedited version of the pod on Twitch, if you want to chat with us while we're recording, follow here: https://www.twitch.tv/chadandjtgodeep Grab some dank merch here:https://shop.chadandjt.com/ Come see us on Tour! Get your tix - http://www.chadandjt.com TEXT OR CALL the hotline with your issue or question: 323-418-2019(Start with where you're from and name for best possible advice) Check out the reddit for some dank convo: https://www.reddit.com/r/ChadGoesDeep/ Here is the Total Draft Standings: (s/o HandA on reddit)Chad: 12 wins JT: 13 wins Strider: 15 wins Chris Parr: 11 winsBrad Fuller: 1 win (The Ultimate Champ)Joe Marrese: 1 winKevin Fard: 0 wins Thanks to our Sponsors:Brotege: The Best Skincare products for bros - get started today for just 10$ Visit https://www.brotege.com/deep HomeChef: The Best Meal Kits! Go to https://www.homechef.com/godeep and get 50% off your first box + free dessert. BILT REWARDS: Pay your rent with BILT and start earning points towards travel, fitness, restaurants and more! Go to https://www.joinbilt.com/godeep to get started today! Hims: The Best Hair Loss solutions for men. Go to https://www.hims.com/godeep and get started today with an online consult with a professional. PRODUCTION & EDITS BY: Jake Rohret

Mike Johnson, Beau Morgan, and Ali Mac spend some time with senior writer for Sports Illustrated Pat Forde! Ali, Mike, Beau, and Pat discuss if there is any other college football fan base that feels just as bad or worse than Alabama fans do after Alabama lost to Florida State on Saturday, if Georgia is still the cream of the crop in the SEC, if Pat thinks Arch Manning struggling against Ohio State is a result of him being overhyped or a result of Ohio State's defense being really good and Steve Sarkisian not doing Arch any favors by calling a bad game, what Pat expects from Arch Manning the rest of the season, if Georgia Tech or Auburn should feel better about the respective wins on Friday, college football head coaches taking shots at each other recently, Dabo Swinney and Clemson struggling to win big games over the past few years, and which team between Florida State, Miami, and Georgia Tech is the biggest threat to Clemson in the ACC.

Berlin-based DJ and producer @erwin_arepas launches @arepasrecords with "Arepas EP", a finely crafted 5-tracker that weaves deep, minimal and ambient house into a journey of refined rhythms and smooth harmonic textures. Read the full article @ feeder.ro/2025/09/03/erwin-arepas-records

Steak and Mike get back in to a great week 1 in college football that saw some teams that were expected to do well, and other teams not so much. Then there's North Carolina...

Ce soir, Marjorie Hache propose une traversée du rock sous toutes ses formes. En ouverture, un clin d'œil aux années 70 avec Ram Jam et Cream, suivis de Placebo, Beck ou encore Echo & The Bunnymen. L'album de la semaine continue d'être exploré avec "Hourrah Hourrah Hourrah", nouvel extrait du nouveau disque des Hives "The Hives Forever Forever The Hives". RTL2 Pop Rock Station dévoile "The Hunting Season" de Biffy Clyro, "Rabbit Run" des Idles issu de la B.O. du film "Caught Stealing", et "The Bottom" de Daughtry, est le Fresh Fresh Fresh de la soirée. La reprise du jour est signée Paul Banks, qui offre une version habitée de "Sister Midnight" d'Iggy Pop. Enfin, la recommandation de Francis Zégut met en lumière Rip Van Winkle, le projet garage rock de Robert Pollard, tandis que Jehnny Beth, Korn et Pantera viennent électriser la seconde heure. Ram Jam - Black Betty Biffy Clyro - Hunting Season The Doors - Summer's Almost Gone Björk - It's Oh So Quiet Echo & The Bunnymen - The Killing Moon Placebo - Battle For The Sun Cream - Sunshine Of Your Love The Hives - Hooray Hooray Hooray Sweet - The Ballroom Blitz Santigold - L.E.S. Artistes Beck - Loser Idles - Rabbit Run Paul Banks - Sister Midnight The Breeders - Cannonball Rip Van Winkle - Shit-Heel Man John Lennon - Working Class Hero Pantera - This Love Jehnny Beth - No Good For People The Troggs - Wild Thing The Kills - Future Starts Slow Daughtry - The Bottom Kiss - Rock And Roll Hell (2022 Remaster) Korn - Dirty Florence & The Machine - Ship To Wreck Deftones - My Mind Is A Mountain Horrors The - Moving Further AwayHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

After a little bit of a break I was joined by Poland's history maker in Dorota Zalewska who became the first ever Polish player to win a tour card on Ladies European Tour in 2024 gaining 3 top 20's in her rookie season & held the lead at this year's Dutch Open at Goyer.   Dorota is from Szczesin, Poland and started out the game with her father at the age of 10 at Modry Las GC and has won Polish Junior Championship, Polish Matchplay & Polish Amateur Ladies Open. Dori went to University of Tennessee at Chattanooga winning 4  times at Chattanooga including NCAA Raleigh Regionals in 2023 and has represented Poland at 4 Espirito Santo Trophy's & 2 European Ladies' Amateur Team Championships.    Growing up Dori played numerous sports including Tennis where we eventually talk about Polish sports people including now 6x Grand Slam winner Iga Swiatek, Hubert Hurkacz & the legendary Robert Lewandowski. Dori speaks about her admiration for everything that Iga Swiatek has done in Tennis for the whole scale of Poland. We also have a chat about Makaron z Trustkawkami which is effectively Pasta with Strawberries & Cream which came into the spotlight recently as Swiatek's favourite meal.   I want to thank Dorota for coming on and being a pleasure to chat with. I wish her all the best in her quest to keep her playing privileges for the next season.    Be sure to listen, download while leaving a like and subscribe via the usual platforms Podbean, Apple Podcasts & Spotify. Enjoy!

Dr. Steve Feldman on MEANING -Delgocitinib cream for hand eczema -Prevent AD by greasing up your baby -Systemic retinoids for ichthyoses -Carnitine for isotretinoin-induced myalgias -Learn more about the U of U Dermatology ECHO model!physicians.utah.edu/echo/dermatology-primarycareWant to donate to the cause? Do so here!
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FIUR 844 / Eddie Halliwell's weekly Fire It Up radio show.

Send us a textWelcome to Country Proud Living, where nurturing spaces empower your life and every day feels a little more like home.   Lori Lynn shares simple, soulful touches to create a cozy, calming home—whether you live in a farmhouse, cottage, or city apartment. Discover simple, soulful touches to turn your home into a cozy retreat. Lori Lynn shares tips on soft textures, natural elements, warm lighting, meaningful keepsakes, and calming colors to createSCrea a space that nurtures your mind, body, and spirit. These small, intentional touches make your home feel like a hug and remind you that you are worthy of peace and comfort.My recommended Sherwin Williams "Cottage Calm" Paint Colors:SW 9507 Cream & SugarSW 9104 Woven Wicker SW  6296 Fading Rose SW 6225 Sleepy BlueSW 6212 QuietudeCozy home, cottage calm, mindful home design, peaceful living, self-care at home, intentional decorating

It's an all protein bar episode as 3 flavors of Built Puff bars challenge the You Tried Dat?? crew: Cookie Dough Chunk, Cookies 'N Cream, and Brownie Batter.  Which will be the least terrible?  They also discuss The Bahamas before taking another look at some rad and bad mascots. Follow us on Instagram to see pictures of the snacks @youtrieddat.

This week on The Solo Gamer Podcast, the guys get caught up on surfing with swords and putting in that work as horse a archer. We hear from The Lord of Cream on everything Metal Gear Solid, discuss our thoughts on the ROG Xbox Ally, and discuss what titles from Gamescom caught our eye the most. 

Yo ho ho and a freezer full of Viennetta, fuckbuddies! Your pals Jen + Lillian are nostalgic for sweet moments of yore--both the frozen dessert and cult classic VHS variety. Only Charles Grodin's winning performance in 1993's CLIFFORD can save us from the woes of AI slop, class action lawsuits over dubious weight loss drugs, "cringe culture," and the constant disappointment of gig-based food delivery.

Lots of talk these days about ultra-processed foods (UPFs). Along with confusion about what in the heck they are or what they're not, how bad they are for us, and what ought to be done about them. A landmark in the discussion of ultra-processed foods has been the publication of a book entitled Ultra-processed People, Why We Can't Stop Eating Food That Isn't Food. The author of that book, Dr. Chris van Tulleken, joins us today. Dr. van Tulleken is a physician and is professor of Infection and Global Health at University College London. He also has a PhD in molecular virology and is an award-winning broadcaster on the BBC. His book on Ultra-processed People is a bestseller. Interview Summary Chris, sometimes somebody comes along that takes a complicated topic and makes it accessible and understandable and brings it to lots of people. You're a very fine scientist and scholar and academic, but you also have that ability to communicate effectively with lots of people, which I very much admire. So, thanks for doing that, and thank you for joining us. Oh, Kelly, it's such a pleasure. You know, I begin some of my talks now with a clipping from the New York Times. And it's a picture of you and an interview you gave in 1995. So exactly three decades ago. And in this article, you just beautifully communicate everything that 30 years later I'm still saying. So, yeah. I wonder if communication, it's necessary, but insufficient. I think we are needing to think of other means to bring about change. I totally agree. Well, thank you by the way. And I hope I've learned something over those 30 years. Tell us, please, what are ultra-processed foods? People hear the term a lot, but I don't think a lot of people know exactly what it means. The most important thing to know, I think, is that it's not a casual term. It's not like 'junk food' or 'fast food.' It is a formal scientific definition. It's been used in hundreds of research studies. The definition is very long. It's 11 paragraphs long. And I would urge anyone who's really interested in this topic, go to the United Nations Food and Agricultural Organization website. You can type in NFAO Ultra and you'll get the full 11 paragraph definition. It's an incredibly sophisticated piece of science. But it boils down to if you as a consumer, someone listening to this podcast, want to know if the thing you are eating right now is ultra-processed, look at the ingredients list. If there are ingredients on that list that you do not normally find in a domestic kitchen like an emulsifier, a coloring, a flavoring, a non-nutritive sweetener, then that product will be ultra-processed. And it's a way of describing this huge range of foods that kind of has taken over the American and the British and in fact diets all over the world. How come the food companies put this stuff in the foods? And the reason I ask is in talks I give I'll show an ingredient list from a food that most people would recognize. And ask people if they can guess what the food is from the ingredient list. And almost nobody can. There are 35 things on the ingredient list. Sugar is in there, four different forms. And then there are all kinds of things that are hard to pronounce. There are lots of strange things in there. They get in there through loopholes and government regulation. Why are they there in the first place? So, when I started looking at this I also noticed this long list of fancy sounding ingredients. And even things like peanut butter will have palm oil and emulsifiers. Cream cheese will have xanthum gum and emulsifiers. And you think, well, wouldn't it just be cheaper to make your peanut butter out of peanuts. In fact, every ingredient is in there to make money in one of two ways. Either it drives down the cost of production or storage. If you imagine using a real strawberry in your strawberry ice cream. Strawberries are expensive. They're not always in season. They rot. You've got to have a whole supply chain. Why would you use a strawberry if you could use ethyl methylphenylglycidate and pink dye and it'll taste the same. It'll look great. You could then put in a little chunky bit of modified corn starch that'll be chewy if you get it in the right gel mix. And there you go. You've got strawberries and you haven't had to deal with strawberry farmers or any supply chain. It's just you just buy bags and bottles of white powder and liquids. The other way is to extend the shelf life. Strawberries as I say, or fresh food, real food - food we might call it rots on shelves. It decays very quickly. If you can store something at room temperature in a warehouse for months and months, that saves enormous amounts of money. So, one thing is production, but the other thing is the additives allow us to consume to excess or encourage us to consume ultra-processed food to excess. So, I interviewed a scientist who was a food industry development scientist. And they said, you know, most ultra-processed food would be gray if it wasn't dyed, for example. So, if you want to make cheap food using these pastes and powders, unless you dye it and you flavor it, it will be inedible. But if you dye it and flavor it and add just the right amount of salt, sugar, flavor enhancers, then you can make these very addictive products. So that's the logic of UPF. Its purpose is to make money. And that's part of the definition. Right. So, a consumer might decide that there's, you know, beneficial trade-off for them at the end of the day. That they get things that have long shelf life. The price goes down because of the companies don't have to deal with the strawberry farmers and things like that. But if there's harm coming in waves from these things, then it changes the equation. And you found out some of that on your own. So as an experiment you did with a single person - you, you ate ultra-processed foods for a month. What did you eat and how did it affect your body, your mood, your sleep? What happened when you did this? So, what's really exciting, actually Kelly, is while it was an n=1, you know, one participant experiment, I was actually the pilot participant in a much larger study that we have published in Nature Medicine. One of the most reputable and high impact scientific journals there is. So, I was the first participant in a randomized control trial. I allowed us to gather the data about what we would then measure in a much larger number. Now we'll come back and talk about that study, which I think was really important. It was great to see it published. So, I was a bit skeptical. Partly it was with my research team at UCL, but we were also filming it for a BBC documentary. And I went into this going I'm going to eat a diet of 80% of my calories will come from ultra-processed food for four weeks. And this is a normal diet. A lifelong diet for a British teenager. We know around 20% of people in the UK and the US eat this as their normal food. They get 80% of their calories from ultra-processed products. I thought, well, nothing is going to happen to me, a middle-aged man, doing this for four weeks. But anyway, we did it kind of as a bit of fun. And we thought, well, if nothing happens, we don't have to do a bigger study. We can just publish this as a case report, and we'll leave it out of the documentary. Three big things happened. I gained a massive amount of weight, so six kilos. And I wasn't force feeding myself. I was just eating when I wanted. In American terms, that's about 15 pounds in four weeks. And that's very consistent with the other published trials that have been done on ultra-processed food. There have been two other RCTs (randomized control trials); ours is the third. There is one in Japan, one done at the NIH. So, people gain a lot of weight. I ate massively more calories. So much so that if I'd continued on the diet, I would've almost doubled my body weight in a year. And that may sound absurd, but I have an identical twin brother who did this natural experiment. He went to Harvard for a year. He did his masters there. During his year at Harvard he gained, let's see, 26 kilos, so almost 60 pounds just living in Cambridge, Massachusetts. But how did you decide how much of it to eat? Did you eat until you just kind of felt naturally full? I did what most people do most of the time, which is I just ate what I wanted when I felt like it. Which actually for me as a physician, I probably took the breaks off a bit because I don't normally have cocoa pops for breakfast. But I ate cocoa pops and if I felt like two bowls, I'd have two bowls. It turned out what I felt like a lot of mornings was four bowls and that was fine. I was barely full. So, I wasn't force feeding myself. It wasn't 'supersize' me. I was eating to appetite, which is how these experiments run. And then what we've done in the trials. So, I gained weight, then we measured my hormone response to a meal. When you eat, I mean, it's absurd to explain this to YOU. But when you eat, you have fullness hormones that go up and hunger hormones that go down, so you feel full and less hungry. And we measured my response to a standard meal at the beginning and at the end of this four-week diet. What we found is that I had a normal response to eating a big meal at the beginning of the diet. At the end of eating ultra-processed foods, the same meal caused a very blunted rise in the satiety hormones. In the 'fullness' hormones. So, I didn't feel as full. And my hunger hormones remained high. And so, the food is altering our response to all meals, not merely within the meal that we're eating. Then we did some MRI scans and again, I thought this would be a huge waste of time. But we saw at four weeks, and then again eight weeks later, very robust changes in the communication between the habit-forming bits at the back of the brain. So, the automatic behavior bits, the cerebellum. Very conscious I'm talking to YOU about this, Kelly. And the kind of addiction reward bits in the middle. Now these changes were physiological, not structural. They're about the two bits of the brain talking to each other. There's not really a new wire going between them. But we think if this kind of communication is happening a lot, that maybe a new pathway would form. And I think no one, I mean we did this with very expert neuroscientists at our National Center for Neuroscience and Neurosurgery, no one really knows what it means. But the general feeling was these are the kind of changes we might expect if we'd given someone, or a person or an animal, an addictive substance for four weeks. They're consistent with, you know, habit formation and addiction. And the fact that they happened so quickly, and they were so robust - they remained the same eight weeks after I stopped the diet, I think is really worrying from a kid's perspective. So, in a period of four weeks, it re-altered the way your brain works. It affected the way your hunger and satiety were working. And then you ended up with this massive weight. And heaven knows what sort of cardiovascular effects or other things like that might have been going on or had the early signs of that over time could have been really pretty severe, I imagine. I think one of the main effects was that I became very empathetic with my patients. Because we did actually a lot of, sort of, psychological testing as well. And there's an experience where, obviously in clinic, I mainly treat patients with infections. But many of my patients are living with other, sort of, disorders of modern life. They live with excess weight and cardiovascular disease and type two diabetes and metabolic problems and so on. And I felt in four weeks like I'd gone from being in my early 30, early 40s at the time, I felt like I'd just gone to my early 50s or 60s. I ached. I felt terrible. My sleep was bad. And it was like, oh! So many of the problems of modern life: waking up to pee in the middle of the night is because you've eaten so much sodium with your dinner. You've drunk all this water, and then you're trying to get rid of it all night. Then you're constipated. It's a low fiber diet, so you develop piles. Pain in your bum. The sleep deprivation then makes you eat more. And so, you get in this vicious cycle where the problem didn't feel like the food until I stopped and I went cold turkey. I virtually have not touched it since. It cured me of wanting UPF. That was the other amazing bit of the experience that I write about in the book is it eating it and understanding it made me not want it. It was like being told to smoke. You know, you get caught smoking as a kid and your parents are like, hey, now you finish the pack. It was that. It was an aversion experience. So, it gave me a lot of empathy with my patients that many of those kinds of things we regard as being normal aging, those symptoms are often to do with the way we are living our lives. Chris, I've talked to a lot of people about ultra-processed foods. You're the first one who's mentioned pain in the bum as one of the problems, so thank you. When I first became a physician, I trained as a surgeon, and I did a year doing colorectal surgery. So, I have a wealth of experience of where a low fiber diet leaves you. And many people listening to this podcast, I mean, look, we're all going to get piles. Everyone gets these, you know, anal fishes and so on. And bum pain it's funny to talk about it. No, not the... it destroys people's lives, so, you know, anyway. Right. I didn't want to make light of it. No, no. Okay. So, your own experiment would suggest that these foods are really bad actors and having this broad range of highly negative effects. But what does research say about these things beyond your own personal experience, including your own research? So, the food industry has been very skillful at portraying this as a kind of fad issue. As ultra-processed food is this sort of niche thing. Or it's a snobby thing. It's not a real classification. I want to be absolutely clear. UPF, the definition is used by the World Health Organization and the United Nations Food and Agricultural Organization to monitor global diet quality, okay? It's a legitimate way of thinking about food. The last time I looked, there are more than 30 meta-analyses - that is reviews of big studies. And the kind of high-quality studies that we use to say cigarettes cause lung cancer. So, we've got this what we call epidemiological evidence, population data. We now have probably more than a hundred of these prospective cohort studies. And they're really powerful tools. They need to be used in conjunction with other evidence, but they now link ultra-processed food to this very wide range of what we euphemistically call negative health outcomes. You know, problems that cause human suffering, mental health problems, anxiety, depression, multiple forms of cancer, inflammatory diseases like Crohn's disease and ulcerative colitis, metabolic disease, cardiovascular disease, Alzheimer's and dementia. Of course, weight gain and obesity. And all cause mortality so you die earlier of all causes. And there are others too. So, the epidemiological evidence is strong and that's very plausible. So, we take that epidemiological evidence, as you well know, and we go, well look, association and causation are different things. You know, do matches cause cancer or does cigarettes cause cancer? Because people who buy lots of matches are also getting the lung cancer. And obviously epidemiologists are very sophisticated at teasing all this out. But we look at it in the context then of other evidence. My group published the third randomized control trial where we put a group of people, in a very controlled way, on a diet of either minimally processed food or ultra-processed food and looked at health outcomes. And we found what the other two trials did. We looked at weight gain as a primary outcome. It was a short trial, eight weeks. And we saw people just eat more calories on the ultra-processed food. This is food that is engineered to be consumed to excess. That's its purpose. So maybe to really understand the effect of it, you have to imagine if you are a food development engineer working in product design at a big food company - if you develop a food that's cheap to make and people will just eat loads of it and enjoy it, and then come back for it again and again and again, and eat it every day and almost become addicted to it, you are going to get promoted. That product is going to do well on the shelves. If you invent a food that's not addictive, it's very healthy, it's very satisfying, people eat it and then they're done for the day. And they don't consume it to excess. You are not going to keep your job. So that's a really important way of understanding the development process of the foods. So let me ask a question about industry and intent. Because one could say that the industry engineers these things to have long shelf life and nice physical properties and the right colors and things like this. And these effects on metabolism and appetite and stuff are unpleasant and difficult side effects, but the foods weren't made to produce those things. They weren't made to produce over consumption and then in turn produce those negative consequences. You're saying something different. That you think that they're intentionally designed to promote over consumption. And in some ways, how could the industry do otherwise? I mean, every industry in the world wants people to over consume or consume as much of their product as they can. The food industry is no different. That is exactly right. The food industry behaves like every other corporation. In my view, they commit evil acts sometimes, but they're not institutionally evil. And I have dear friends who work in big food, who work in big pharma. I have friends who work in tobacco. These are not evil people. They're constrained by commercial incentives, right? So, when I say I think the food is engineered, I don't think it. I know it because I've gone and interviewed loads of people in product development at big food companies. I put some of these interviewees in a BBC documentary called Irresistible. So rather than me in the documentary going, oh, ultra-processed food is bad. And everyone going, well, you are, you're a public health bore. I just got industry insiders to say, yes, this is how we make the food. And going back to Howard Moskovitz, in the 1970s, I think he was working for the Campbell Soup Company. And Howard, who was a psychologist by training, outlined the development process. And what he said was then underlined by many other people I've spoken to. You develop two different products. This one's a little bit saltier than the next, and you test them on a bunch of people. People like the saltier ones. So now you keep the saltier one and you develop a third product and this one's got a bit more sugar in it. And if this one does better, well you keep this one and you keep AB testing until you get people buying and eating lots. And one of the crucial things that food companies measure in product development is how fast do people eat and how quickly do they eat. And these kind of development tools were pioneered by the tobacco industry. I mean, Laura Schmidt has done a huge amount of the work on this. She's at University of California, San Francisco (UCSF), in California. And we know the tobacco industry bought the food industry and for a while in the '80s and '90s, the biggest food companies in the world were also the biggest tobacco companies in the world. And they used their flavor molecules and their marketing techniques and their distribution systems. You know, they've got a set of convenience tools selling cigarettes all over the country. Well, why don't we sell long shelf-life food marketed in the same way? And one thing that the tobacco industry was extremely good at was figuring out how to get the most rapid delivery of the drug possible into the human body when people smoke. Do you think that some of that same thing is true for food, rapid delivery of sugar, let's say? How close does the drug parallel fit, do you think? So, that's part of the reason the speed of consumption is important. Now, I think Ashley Gearhardt has done some of the most incredible work on this. And what Ashley says is we think of addictive drugs as like it's the molecule that's addictive. It's nicotine, it's caffeine, cocaine, diamorphine, heroin, the amphetamines. What we get addicted to is the molecule. And that Ashley says no. The processing of that molecule is crucially important. If you have slow-release nicotine in a chewing gum, that can actually treat your nicotine addiction. It's not very addictive. Slow-release amphetamine we use to treat children with attention and behavioral problems. Slow-release cocaine is an anesthetic. You use it for dentistry. No one ever gets addicted to dental anesthetics. And the food is the same. The rewarding molecules in the food we think are mainly the fat and the sugar. And food that requires a lot of chewing and is slow eaten slowly, you don't deliver the reward as quickly. And it tends not to be very addictive. Very soft foods or liquid foods with particular fat sugar ratios, if you deliver the nutrients into the gut fast, that seems to be really important for driving excessive consumption. And I think the growing evidence around addiction is very persuasive. I mean, my patients report feeling addicted to the food. And I don't feel it's legitimate to question their experience. Chris, a little interesting story about that concept of food and addiction. So going back several decades I was a professor at Yale, and I was teaching a graduate course. Ashley Gerhardt was a student in that course. And, she was there to study addiction, not in the context of food, but I brought up the issue of, you know, could food be addictive? There's some interesting research on this. It's consistent with what we're hearing from people, and that seems a really interesting topic. And Ashley, I give her credit, took this on as her life's work and now she's like the leading expert in the world on this very important topic. And what's nice for me to recall that story is that how fast the science on this is developed. And now something's coming out on this almost every day. It's some new research on the neuroscience of food and addiction and how the food is hijacking in the brain. And that whole concept of addiction seems really important in this context. And I know you've talked a lot about that yourself. She has reframed, I think, this idea about the way that addictive substances and behaviors really work. I mean it turns everything on its head to go the processing is important. The thing the food companies have always been able to say is, look, you can't say food is addictive. It doesn't contain any addictive molecules. And with Ashley's work you go, no, but the thing is it contains rewarding molecules and actually the spectrum of molecules that we can find rewarding and we can deliver fast is much, much broader than the traditionally addictive substances. For policy, it's vital because part of regulating the tobacco industry was about showing they know they are making addictive products. And I think this is where Ashley's work and Laura Schmidt's work are coming together. With Laura's digging in the tobacco archive, Ashley's doing the science on addiction, and I think these two things are going to come together. And I think it's just going to be a really exciting space to watch. I completely agree. You know when most people think about the word addiction, they basically kind of default to thinking about how much you want something. How much, you know, you desire something. But there are other parts of it that are really relevant here too. I mean one is how do you feel if you don't have it and sort of classic withdrawal. And people talk about, for example, being on high sugar drinks and stopping them and having withdrawal symptoms and things like that. And the other part of it that I think is really interesting here is tolerance. You know whether you need more of the substance over time in order to get the same reward benefit. And that hasn't been studied as much as the other part of addiction. But there's a lot to the picture other than just kind of craving things. And I would say that the thing I like about this is it chimes with my. Personal experience, which is, I have tried alcohol and cigarettes and I should probably end that list there. But I've never had any real desire for more of them. They aren't the things that tickle my brain. Whereas the food is a thing that I continue to struggle with. I would say in some senses, although I no longer like ultra-processed food at some level, I still want it. And I think of myself to some degree, without trivializing anyone's experience, to some degree I think I'm in sort of recovery from it. And it remains that tussle. I mean I don't know what you think about the difference between the kind of wanting and liking of different substances. Some scientists think those two things are quite, quite different. That you can like things you don't want, and you can want things you don't like. Well, that's exactly right. In the context of food and traditional substances of abuse, for many of them, people start consuming because they produce some sort of desired effect. But that pretty quickly goes away, and people then need the substance because if they don't have it, they feel terrible. So, you know, morphine or heroin or something like that always produces positive effects. But that initial part of the equation where you just take it because you like it turns into this needing it and having to have it. And whether that same thing exists with food is an interesting topic. I think the other really important part of the addiction argument in policy terms is that one counterargument by industrial scientists and advocates is by raising awareness around ultra-processed food we are at risk of driving, eating disorders. You know? The phenomenon of orthorexia, food avoidance, anorexia. Because all food is good food. There should be no moral value attached to food and we mustn't drive any food anxiety. And I think there are some really strong voices in the United Kingdom Eating Disorder scientists. People like Agnes Ayton, who are starting to say, look, when food is engineered, using brain scanners and using scientific development techniques to be consumed to excess, is it any wonder that people develop a disordered relationship with the food? And there may be a way of thinking about the rise of eating disorders, which is parallel to the rise of our consumption of ultra-processed food, that eating disorders are a reasonable response to a disordered food environment. And I think that's where I say all that somewhat tentatively. I feel like this is a safe space where you will correct me if I go off piste. But I think it's important to at least explore that question and go, you know, this is food with which it is very hard, I would say, to have a healthy relationship. That's my experience. And I think the early research is bearing that out. Tell us how these foods affect your hunger, how full you feel, your microbiome. That whole sort of interactive set of signals that might put people in harmony with food in a normal environment but gets thrown off when the foods get processed like this. Oh, I love that question. At some level as I'm understanding that question, one way of trying to answer that question is to go, well, what is the normal physiological response to food? Or maybe how do wild animals find, consume, and then interpret metabolically the food that they eat. And it is staggering how little we know about how we learn what food is safe and what food nourishes us. What's very clear is that wild mammals, and in fact all wild animals, are able to maintain near perfect energy balance. Obesity is basically unheard of in the wild. And, perfect nutritional intake, I mean, obviously there are famines in wild animals, but broadly, animals can do this without being literate, without being given packaging, without any nutritional advice at all. So, if you imagine an ungulate, an herbivore on the plains of the Serengeti, it has a huge difficulty. The carnivore turning herbivore into carnivore is fairly easy. They're made of the same stuff. Turning plant material into mammal is really complicated. And somehow the herbivore can do this without gaining weight, whilst maintaining total precision over its selenium intake, its manganese, its cobalt, its iron, all of which are terrible if you have too little and also terrible if you have too much. We understand there's some work done in a few wild animals, goats, and rats about how this works. Clearly, we have an ability to sense the nutrition we want. What we understand much more about is the sort of quantities needed. And so, we've ended up with a system of nutritional advice that says, well, just eat these numbers. And if you can stick to the numbers, 2,500 calories a day, 2300 milligrams of sodium, no more than 5% of your calories from free sugar or 10%, whatever it is, you know, you stick to these numbers, you'll be okay. And also, these many milligrams of cobalt, manganese, selenium, iron, zinc, all the rest of it. And obviously people can't really do that even with the packaging. This is a very long-winded answer. So, there's this system that is exquisitely sensitive at regulating micronutrient and energy intake. And what we understand, what the Academy understands about how ultra-processed food subverts this is, I would say there are sort of three or four big things that ultra-processed does that real food doesn't. It's generally very soft. And it's generally very energy dense. And that is true of even the foods that we think of as being healthy. That's like your supermarket whole grain bread. It's incredibly energy dense. It's incredibly soft. You eat calories very fast, and this research was done in the '90s, you know we've known that that kind of food promotes excessive intake. I guess in simple terms, and you would finesse this, you consume calories before your body has time to go, well, you've eaten enough. You can consume an excess. Then there's the ratios of fat, salt, and sugar and the way you can balance them, and any good cook knows if you can get the acid, fat, salt, sugar ratios right, you can make incredibly delicious food. That's kind of what I would call hyper palatability. And a lot of that work's being done in the states (US) by some incredible people. Then the food may be that because it's low in fiber and low in protein, quite often it's not satiating. And there may be, because it's also low in micronutrients and general nutrition, it may be that, and this is a little bit theoretical, but there's some evidence for this. Part of what drives the excess consumption is you're kind of searching for the nutrients. The nutrients are so dilute that you have to eat loads of it in order to get enough. Do you think, does that, is that how you understand it? It does, it makes perfect sense. In fact, I'm glad you brought up one particular issue because part of the ultra-processing that makes foods difficult for the body to deal with involves what gets put in, but also what gets taken out. And there was a study that got published recently that I think you and I might have discussed earlier on American breakfast cereals. And this study looked at how the formulation of them had changed over a period of about 20 years. And what they found is that the industry had systematically removed the protein and the fiber and then put in more things like sugar. So there, there's both what goes in and what gets taken out of foods that affects the body in this way. You know, what I hear you saying, and what I, you know, believe myself from the science, is the body's pretty capable of handling the food environment if food comes from the natural environment. You know, if you sit down to a meal of baked chicken and some beans and some leafy greens and maybe a little fruit or something, you're not going to overdo it. Over time you'd end up with the right mix of nutrients and things like that and you'd be pretty healthy. But all bets are off when these foods get processed and engineered, so you over consume them. You found that out in the experiment that you did on yourself. And then that's what science shows too. So, it's not like these things are sort of benign. People overeat them and they ought to just push away from the table. There's a lot more going on here in terms of hijacking the brain chemistry. Overriding the body signals. Really thwarting normal biology. Do you think it's important to add that we think of obesity as being the kind of dominant public health problem? That's the thing we all worry about. But the obesity is going hand in hand with stunting, for example. So, height as you reach adulthood in the US, at 19 US adults are something like eight or nine centimeters shorter than their counterparts in Northern Europe, Scandinavia, where people still eat more whole food. And we should come back to that evidence around harms, because I think the really important thing to say around the evidence is it has now reached the threshold for causality. So, we can say a dietary pattern high in ultra-processed food causes all of these negative health outcomes. That doesn't mean that any one product is going to kill you. It just means if this is the way you get your food, it's going to be harmful. And if all the evidence says, I mean, we've known this for decades. If you can cook the kind of meal, you just described at home, which is more or less the way that high income people eat, you are likely to have way better health outcomes across the board. Let me ask you about the title of your book. So, the subtitle of your book is Why We Can't Stop Eating Food That Isn't Food. So, what is it? The ultra-processed definition is something I want to pay credit for. It's really important to pay a bit of credit here. Carlos Montero was the scientist in Brazil who led a team who together came up with this definition. And, I was speaking to Fernanda Rauber who was on that team, and we were trying to discuss some research we were doing. And every time I said food, she'd correct me and go, it is not, it's not food, Chris. It's an industrially produced edible substance. And that was a really helpful thing for me personally, it's something it went into my brain, and I sat down that night. I was actually on the UPF diet, and I sat down to eat some fried chicken wings from a popular chain that many people will know. And was unable to finish them. I think our shared understanding of the purpose of food is surely that its purpose is to nourish us. Whether it's, you know, sold by someone for this purpose, or whether it's made by someone at home. You know it should nourish us spiritually, socially, culturally, and of course physically and mentally. And ultra-processed food nourishes us in no dimension whatsoever. It destroys traditional knowledge, traditional land, food culture. You don't sit down with your family and break, you know, ultra-processed, you know, crisps together. You know, you break bread. To me that's a kind of very obvious distortion of what it's become. So, I don't think it is food. You know, I think it's not too hard of a stretch to see a time when people might consider these things non-food. Because if you think of food, what's edible and whether it's food or not is completely socially constructed. I mean, some parts of the world, people eat cockroaches or ants or other insects. And in other parts of the world that's considered non-food. So just because something's edible doesn't mean that it's food. And I wonder if at some point we might start to think of these things as, oh my God, these are awful. They're really bad for us. The companies are preying on us, and it's just not food. And yeah, totally your book helps push us in that direction. I love your optimism. The consumer facing marketing budget of a big food company is often in excess of $10 billion a year. And depends how you calculate it. I'll give you a quick quiz on this. So, for a while, the Robert Wood Johnson Foundation was by far the biggest funder of research in the world on childhood obesity. And they were spending $500 million a year to address this problem. Just by which day of the year the food industry has already spent $500 million just advertising just junk food just to children. Okay, so the Robert V. Wood Foundation is spending it and they were spending that annually. Annually, right. So, what's, by what day of the year is the food industry already spent that amount? Just junk food advertising just to kids. I'm going to say by somewhere in early spring. No. January 4th. I mean, it's hysterical, but it's also horrifying. So, this is the genius of ultra-processed food, of the definition and the science, is that it creates this category which is discretionary. And so at least in theory, of course, for many people in the US it's not discretionary at all. It's the only stuff they can afford. But this is why the food industry hate it so much is because it offers the possibility of going, we can redefine food. And there is all this real food over there. And there is this UPF stuff that isn't food over here. But industry's very sophisticated, you know. I mean, they push back very hard against me in many different ways and forms. And they're very good at going, well, you're a snob. How dare you say that families with low incomes, that they're not eating food. Are you calling them dupes? Are you calling them stupid? You know, they're very, very sophisticated at positioning. Isn't it nice how concerned they are about the wellbeing of people without means? I mean they have created a pricing structure and a food subsidy environment and a tax environment where essentially people with low incomes in your country, in my country, are forced to eat food that harms them. So, one of the tells I think is if you're hearing someone criticize ultra-processed food, and you'll read them in the New York Times. And often their conflicts of interest won't be reported. They may be quite hidden. The clue is, are they demanding to seriously improve the food environment in a very clear way, or are they only criticizing the evidence around ultra-processed food? And if they're only criticizing that evidence? I'll bet you a pound to a pinch of salt they'll be food-industry funded. Let's talk about that. Let's talk about that a little more. So, there's a clear pattern of scientists who take money from industry finding things that favor industry. Otherwise, industry wouldn't pay that money. They're not stupid in the way they invest. And, you and I have talked about this before, but we did a study some years ago where we looked at industry and non-industry funded study on the health effects of consuming sugar sweetened beverages. And it's like the ocean parted. It's one of my favorites. And it was something like 98 or 99% of the independently funded studies found that sugar sweetened beverages do cause harm. And 98 or 99% of the industry funded studies funded by Snapple and Coke and a whole bunch of other companies found that they did not cause harm. It was that stark, was it? It was. And so you and I pay attention to the little print in these scientific studies about who's funded them and who might have conflicts of interest. And maybe you and I and other people who follow science closely might be able to dismiss those conflicted studies. But they have a big impact out there in the world, don't they? I had a meeting in London with someone recently, that they themselves were conflicted and they said, look, if a health study's funded by a big sugary drink company, if it's good science, that's fine. We should publish it and we should take it at face value. And in the discussion with them, I kind of accepted that, we were talking about other things. And afterwards I was like, no. If a study on human health is funded by a sugary drink corporation, in my opinion, we could just tear that up. None of that should be published. No journals should publish those studies and scientists should not really call themselves scientists who are doing it. It is better thought of as marketing and food industry-funded scientists who study human health, in my opinion, are better thought of as really an extension of the marketing division of the companies. You know, it's interesting when you talk to scientists, and you ask them do people who take money from industry is their work influenced by that money? They'll say yes. Yeah, but if you say, but if you take money from industry, will your work be influenced? They'll always say no. Oh yeah. There's this tremendous arrogance, blind spot, whatever it is that. I can remain untarnished. I can remain objective, and I can help change the industry from within. In the meantime, I'm having enough money to buy a house in the mountains, you know, from what they're paying me, and it's really pretty striking. Well, the money is a huge issue. You know, science, modern science it's not a very lucrative career compared to if someone like you went and worked in industry, you would add a zero to the end of your salary, possibly more. And the same is true of me. I think one of the things that adds real heft to the independent science is that the scientists are taking a pay cut to do it. So how do children figure in? Do you think children are being groomed by the industry to eat these foods? A senator, I think in Chile, got in hot water for comparing big food companies to kind of sex offenders. He made, in my view, a fairly legitimate comparison. I mean, the companies are knowingly selling harmful products that have addictive properties using the language of addiction to children who even if they could read warning labels, the warning labels aren't on the packs. So, I mean, we have breakfast cereals called Crave. We have slogans like, once you stop, once you pop, you can't stop. Bet you can't just eat one. Yeah, I think it is predatory and children are the most vulnerable group in our society. And you can't just blame the parents. Once kids get to 10, they have a little bit of money. They get their pocket money, they're walking to school, they walk past stores. You know, you have to rely on them making decisions. And at the moment, they're in a very poor environment to make good decisions. Perhaps the most important question of all what can be done. So, I'm speaking to you at a kind of funny moment because I've been feeling that a lot of my research and advocacy, broadcasting... you know, I've made documentaries, podcasts, I've written a book, I've published these papers. I've been in most of the major newspapers and during the time I've been doing this, you know, a little under 10 years I've been really focused on food. Much less time than you. Everything has got worse. Everything I've done has really failed totally. And I think this is a discussion about power, about unregulated corporate power. And the one glimmer of hope is this complaint that's been filed in Pennsylvania by a big US law firm. It's a very detailed complaint and some lawyers on behalf of a young person called Bryce Martinez are suing the food industry for causing kidney problems and type two diabetes. And I think that in the end is what's going to be needed. Strategic litigation. That's the only thing that worked with tobacco. All of the science, it eventually was useful, but the science on its own and the advocacy and the campaigning and all of it did no good until the lawyers said we would like billions and billions of dollars in compensation please. You know, this is an exciting moment, but there were a great many failed lawsuits for tobacco before the master settlement agreement in the '90s really sort of changed the game. You know, I agree with you. Are you, are you optimistic? I mean, what do you think? I am, and for exactly the same reason you are. You know, the poor people that worked on public health and tobacco labored for decades without anything happening long, long after the health consequences of cigarette smoking were well known. And we've done the same thing. I mean, those us who have been working in the field for all these years have seen precious little in the ways of policy advances. Now tobacco has undergone a complete transformation with high taxes on cigarettes, and marketing restrictions, and non-smoking in public places, laws, and things like that, that really have completely driven down the consumption of cigarettes, which has been a great public health victory. But what made those policies possible was the litigation that occurred by the state attorneys general, less so the private litigating attorneys. But the state attorneys general in the US that had discovery documents released. People began to understand more fully the duplicity of the tobacco companies. That gave cover for the politicians to start passing the policies that ultimately made the big difference. I think that same history is playing out here. The state attorneys general, as we both know, are starting to get interested in this. I say hurray to that. There is the private lawsuit that you mentioned, and there's some others in the mix as well. I think those things will bring a lot of propel the release of internal documents that will show people what the industry has been doing and how much of this they've known all along. And then all of a sudden some of these policy things like taxes, for example, on sugared beverages, might come in and really make a difference. That's my hope. But it makes me optimistic. Well, I'm really pleased to hear that because I think in your position it would be possible. You know, I'm still, two decades behind where I might be in my pessimism. One of the kind of engines of this problem to me is these conflicts of interest where people who say, I'm a physician, I'm a scientist, I believe all this. And they're quietly paid by the food industry. This was the major way the tobacco industry had a kind of social license. They were respectable. And I do hope the lawsuits, one of their functions is it becomes a little bit embarrassing to say my research institute is funded [by a company that keeps making headlines every day because more documents are coming out in court, and they're being sued by more and more people. So, I hope that this will diminish the conflict, particularly between scientists and physicians in the food industry. Because that to me, those are my biggest opponents. The food industry is really nice. They throw money at me. But it's the conflicted scientists that are really hard to argue with because they appear so respectable. Bio Dr. Chris van Tulleken is a physician and a professor of Infection and Global Health at University College London. He trained at Oxford and earned his PhD in molecular virology from University College London. His research focuses on how corporations affect human health especially in the context of child nutrition and he works with UNICEF and The World Health Organization on this area. He is the author of a book entitled Ultraprocessed People: Why We Can't Stop Eating Food That Isn't Food. As one of the BBC's leading broadcasters for children and adults his work has won two BAFTAs. He lives in London with his wife and two children.

ReferencesGuerra, DJ. 2025. Unpublished lecturesTrends in Immunology. REVIEW.2017. V. 38, ISSUE 4, P287-297, APRIL 01.Nat Rev Genet. 2025 Jan;26(1):7-30.Bruce/Clapton/Baker. 1968. Wheels of Fire lp. Cream.https://music.youtube.com/playlist?list=OLAK5uy_kFv6q_z5W4BZfkKZDowVKYyxdWi6mR_Yc&si=ruW790pL_RybELtS

DJ & PK debated if a college football fan would rather their team open the season with a cupcake or take on a Power 4 program.

Due to an unexpected rescheduling of a guest, we present a rare mailbag episode that delves into our esteemed listeners' questions and insights. "The Moment of Truth" with Jeff Dorchen follows the interview. No producers were harmed in the making of this episode. Help keep This Is Hell! completely listener supported and access bonus episodes by subscribing to our Patreon: https://www.patreon.com/thisishell Please rate and review This Is Hell! wherever you get your podcasts. It really helps the show ascend the algorithm to reach new listeners.

FIUR 843 / Eddie Halliwell's weekly Fire It Up radio show.

Worth an extra £300? Budge and Matt news some of the newsest guitar news this week on the Fret Talk Podcast. For as little as $2 you can be part of the exclusive patreon crew, just visit www.patreon.com/frettlakCheck out our sponsor at www.affordaboard.co.uk for some of the coolest affordable pedals at great prices. Offering brands such as Caline, 4D, Mosky, DemonFX, JSA Effects and Joyo, all ready to ship with free shipping to the UK (international shipping available too, just message for a quote).Don't forget to have your online on the Fret Talk Podcast group on Facebookhttps://www.facebook.com/groups/690366661155328/?ref=bookmarkssayand join in with the live streams at the PBOD Grouphttps://www.facebook.com/groups/64533347864/Find your host at:BudgetPedalChapwww.Facebook.com/budgetpedalchapwww.Instagram.com/budgetpedalchaphttps://www.youtube.com/budgetpedalchapor search ‘budget pedal chap' on YouTubeMattwww.Facebook.com/SwitchIOMwww.twitch.tv/heel_mattqwww.twitter.com/heel_mattqwww.instagram.com/heel_mattqLeehttps://www.facebook.com/groups/64533347864/www.pbodoom.comwww.youtube.com/pedalboardsofdoomJoshwww.instagram.com/thecoronamortisWillhttp://www.arocketcomplex.com/www.youtube.com/user/ARocketComplexwww.instagram.com/arcwillpowell/Olliewww.Facebook.com/OllieMilesMusic

We take to the streets to find out what people are planning for Labor Day Weekend. 

How has the ‘Cream of Manchester' been “pulled” back to the city?Will Lees-Jones is the Managing Director of JW Lees, a seventh-generation family brewery and pub business with pubs all across the North West.Will caught up with Lisa Morton to share the news about the exciting return of Boddingtons to Manchester and other pubs near you. They discuss what it means to bring back an icon to the city; Will's hopes for the future of brewing in Manchester, and whether or not he's had a call from iconic “Boddies Girl” Melanie Sykes.You also get a chance to hear Will's conversation with Will from 2022, when they reflected on leading a business through the Covid pandemic, and the values that help keep JW Lees pubs resilient.In that conversation, Will talked about championing local communities through initiatives like Mahdlo Youth Zone in Oldham and Forever Manchester, and why he believed pubs remain at the heart of social life.From steering a historic family business through challenging times to shaping Manchester's next chapter with a truly iconic beer, Will's commitment to tradition, community, and to championing the culture that surrounds the local remains unparalleled.------Your host, Lisa Morton, started PR company Roland Dransfield in 1996, one month after the fateful IRA bomb that tore apart the city centre. From that point, the business, and its team members, have been involved in helping to support the creation of Modern Manchester; across regeneration, business, charity, leisure and hospitality, sport and culture.To celebrate the 28 years that Roland Dransfield has spent creating these bonds, Lisa is gathering together some of her Greater Mancunian ‘family' and will be exploring how they have created their own purposeful relationships with the best place in the world.Connect with TomVia LinkedInConnect with Lisa and Roland Dransfield: Via our websiteOn InstagramOn X FKA TwitterOn this episode, We Built This City has partnered with Manchester Metropolitan University. Wherever your business wants to be, Manchester Met is there to help you go further. Visit mmu.ac.uk/business or follow Business at Manchester Met on LinkedIn, to find out more.

We didn't quit the podcast. Yet. Intro Music: Gary Glitter- Hello, Hello I'm Back Again Submit music to demolistenpodcast@gmail.com. Become a patron at https://www.patreon.com/demolistenpodcast. Leave us a message at (260)222-8341 Queue: Pinkish, Catharsis, Telefon, Curta'n Wall, Solicitor, Jokerz Wyld, Statico, The Brolic, Infra, No Values, Statico https://novalues.bandcamp.com/album/true-york-hardcore-demo https://thebrolic.bandcamp.com/album/demo https://infra84.bandcamp.com/album/vida-violenta https://staticobghc.bandcamp.com/album/absurdity-of-this-world https://jokerzxwyld.bandcamp.com/album/thanks-for-the-klownery    

Join us this week as we welcome Pediatrician and Holistic Health Coach Dr. Varisa Perlman, MD to the Podcast to discuss LaPetite Cream and the results that led her to collaborate with the French founders because the results were so unbelievable. While we initially met them at PreggoExpo New York, we quickly fell in love with the results of just trying for our hands, let alone a baby's bottom & we are blessed to bring the education to the US and around the world and share how you too can say goodbye to diaper rash on baby forever!   About our Guest: Dr Varisa Perlman is a pediatrician of 25 years who is also trained as a health coach and postpartum doula. She has practiced in Michigan and Miami and is currently in NYC. Dr Perlman believes that caring for children requires empowering parents. Happy parents make healthy children.   Discussions on the Show Include: How to treat severe diaper rash How to get rid of diaper rash Using LaPetite Cream remedies a baby's rash on the body What the French do that's different to prevent severe diaper rash How LaPetite cream is made & why it works Resources:  Varisabperlman.com Lapetitecreme.com Follow on Instagram 

In the first episode of a three-part series... Kris Pursiainen, Zak Noble, and Albert Nguyen decide which 10 NBA teams should be selling at the deadline – or even just tanking all season. PART 1: Deadline sellers, tanking teams [OUT NOW!]PART 2: Teams that are just a move, or two, away [08/25/2025]PART 3: Cream of the crop – real contenders [09/01/2025]

Atlantic Records que consiguió encontrar la voz de Aretha Franklin y dio el cornetazo del rock psicodélico con la banda CREAM y más adelante con Led Zeppelin. El éxito de Atlantic continuó para conseguir fichar a ACDC. El sueño Sire fue uno de los impulsores del punk en Estados Unidos con el éxito de grupos como Los Ramones. Después del éxito de este género continuó en Reino Unido con el controvertido origen de Sex Pixtols; sin embargo, la moda del punk fue breve y las discográficas dieron paso a la llegada de otros grupos de rock meteóricos como U2 y la 'New wave'.

Eric Clapton has had a Journeyman's career in music. He began as a Blues prodigy during the British Invasion with The Yardbirds. e refined is Blues technique with John Mayall and his Bluesbreakers. And then he created the premiere Psychedelic band, Cream. He joined forces with Steve Winwood and formed Blind Faith. Then he humbly was a sideman for Delaney and Bonnie... all within the space of five years. By the time the 1970s began, He launched a very successful solo career. These are select highlights of his personal musical legacy.Also...If you would, please make a donation of love and hope to St. Jude Children's HospitalMake an impact on the lives of St. Jude kids - St. Jude Children's Research Hospital (stjude.org)Other Items of Interest:Kathy Bushnell Website for Emily Muff bandHome | Kathy Bushnell | Em & MooListen to previous shows at the main webpage at:https://www.buzzsprout.com/1329053Pamela Des Barres Home page for books, autographs, clothing and online writing classes.Pamela Des Barres | The Official Website of the Legendary Groupie and Author (pameladesbarresofficial.com)Listen to more music by Laurie Larson at:Home | Shashké Music and Art (laurielarson.net)View the most amazing paintings by Marijke Koger-Dunham (Formally of the 1960's artists collective, "The Fool").Psychedelic, Visionary and Fantasy Art by Marijke Koger (marijkekogerart.com)For unique Candles have a look at Stardust Lady's Etsy shopWhere art and armor become one where gods are by TwistedByStardust (etsy.com)For your astrological chart reading, contact Astrologer Tisch Aitken at:https://www.facebook.com/AstrologerTisch/Tarot card readings by Kalinda available atThe Mythical Muse | FacebookEmma Bonner-Morgan Facebook music pageThe Music Of Emma Bonner-Morgan | FacebookFor booking Children's parties and character parties in the Los Angeles area contact Kalinda Gray at:https://www.facebook.com/wishingwellparties/I'm listed in Feedspot's "Top 10 Psychedelic Podcasts You Must Follow". https://blog.feedspot.com/psychedelic_podcasts/Please feel free to donate or Tip Jar the show at my Venmo account@jessie-DelgadoII

Coming to you from the JRE Tobacco Aladino Studios, Pinky joins Nick again as they have a cigar and talk about all kinds of things including various beauty products that both men and women would enjoy.  Also Pinky brings up an interesting article she remembered seeing talking about potential links between red heads and people of African descent, leading Nick to ask if he's the whitest black man she knows. Find out what they've been watching in the Villiger Cigars Entertainment Report. And learn about the creative means a doctor used to bring medical care to homeless people in the Fly High with Blackbird Cigars segment. Get your calls in for Ask the Pulpit at (863)874-0000. SUPPORT OUR SPONSORS... For all your online cigar purchasing needs, head over to 2GuysCigars.com! In business for 40 years, they are THE trusted name in the cigar industry! Family owned and operated, they provide a great selection, fair prices, and outstanding customer service. That's 2GuysCigars.com! Follow JRE Tobacco/Aladino at @AladinoCigars on Instagram or check out their website, JRETobacco.com for a store near you that carries their cigars Follow Villiger Cigars at @VilligerCigar on Instagram or check out their website, VilligerCigars.com for a store near you that carries their cigars, or visit their new online shop at https://villigercigars.store/home Follow Blackbird Cigars at @blackbirdcigar on Instagram or check out their website, BlackbirdCigar.com for a store near you that carries their cigars

Meet Grapes n Cream — a balanced hybrid lovechild of Grape Pie (Grape Stomper × Cherry Pie) and Cookies & Cream (Girl Scout Cookies × Starfighter). This one's grown to impress: dense buds, gorgeous purple flecks, and an aroma that'll make you double-take the jar.Smell & TasteSweet grapes up front, creamy vanilla in the middle, and a soft berry finish. Earthiness is faint — just enough to ground it without tasting like you're hitting potting soil.Cannabinoids & PotencyTypically tests between 24–25% THC, but some batches (especially well-grown indoor flower) have been clocked at up to 35%. Trace CBD is rare here — this is a THC-forward strain made for those who want to feel it.Terpenes (dominant first)Caryophyllene – spicy/peppery notes, potential anti-inflammatoryLimonene – citrus lift, mood boostMyrcene – earthy/fruity, relaxationEffects & ExperienceFirst puff: a heady rush that sits right behind the eyes and along the jawline. The mental space? Clear but softened — perfect for conversation, creative work, or winding down without total couch lock. As it settles, the body relaxes while your mind stays present. Possible sidekick effects: cottonmouth and snack raids.Commonly Used ForStress and anxietyMild depressionNausea reliefLight inflammationSocial hangouts where you still want your words to come out in the right orderGrowing Grapes n CreamDifficulty: Moderate — thrives with some TLC and trainingIndoor flowering: ~8–9 weeksOutdoor harvest: Late September–early October in warm climatesYield: Medium–high with proper pruning and airflowLoves a controlled environment to really push terpene production and deepen those purple huesVibe CheckThis isn't a “hit it and disappear into the couch” strain — it's a “pass it around while the conversation keeps rolling” strain. Balanced enough for a creative afternoon or low-key evening, and tasty enough you'll keep going back for “just one more hit.

FIUR 842 / Eddie Halliwell's weekly Fire It Up radio show.

A quiz on Starbucks for Patreon subscriber Brandon Lavin! Fact of the Day: "Weird Al" Yankovic never got permissions from Prince to record parodies of his songs. Once, before the American Music Awards where he and Prince were assigned to sit in the same row, he got a telegram from Prince's management company, demanding he not even make eye contact with the artist. Triple Connections: 7, Cream, Delierious THE FIRST TRIVIA QUESTION STARTS AT 02:04 SUPPORT THE SHOW MONTHLY, LISTEN AD-FREE FOR JUST $1 A MONTH: www.Patreon.com/TriviaWithBudds INSTANT DOWNLOAD DIGITAL TRIVIA GAMES ON ETSY, GRAB ONE NOW!  GET A CUSTOM EPISODE FOR YOUR LOVED ONES:  Email ryanbudds@gmail.com Theme song by www.soundcloud.com/Frawsty Bed Music:  "EDM Detection Mode" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ http://TriviaWithBudds.com http://Facebook.com/TriviaWithBudds http://Instagram.com/ryanbudds Book a party, corporate event, or fundraiser anytime by emailing ryanbudds@gmail.com or use the contact form here: https://www.triviawithbudds.com/contact SPECIAL THANKS TO ALL MY AMAZING PATREON SUBSCRIBERS INCLUDING:   Mollie Dominic Vernon Heagy Brian Clough Nathalie Avelar Becky and Joe Heiman Natasha raina Waqas Ali leslie gerhardt Skilletbrew Bringeka Brooks Martin Yves Bouyssounouse Sam Diane White Youngblood Evan Lemons Trophy Husband Trivia Rye Josloff Lynnette Keel Nathan Stenstrom Lillian Campbell Jerry Loven Ansley Bennett Gee Jamie Greig Jeremy Yoder Adam Jacoby rondell Adam Suzan Chelsea Walker Tiffany Poplin Bill Bavar Sarah Dan  Katelyn Turner Keiva Brannigan Keith Martin Sue First Steve Hoeker Jessica Allen Michael Anthony White Lauren Glassman Brian Williams Henry Wagner Brett Livaudais Linda Elswick Carter A. Fourqurean KC Khoury Tonya Charles  Justly Maya Brandon Lavin Kathy McHale Chuck Nealen Courtney French Nikki Long Mark Zarate Laura Palmer  JT Dean Bratton Kristy Erin Burgess Chris Arneson Trenton Sullivan Jen and Nic Michele Lindemann Ben Stitzel Michael Redman Timothy Heavner Jeff Foust Richard Lefdal Myles Bagby Jenna Leatherman Albert Thomas Kimberly Brown Tracy Oldaker Sara Zimmerman Madeleine Garvey Jenni Yetter JohnB Patrick Leahy Dillon Enderby James Brown Christy Shipley Alexander Calder Ricky Carney Paul McLaughlin Casey OConnor Willy Powell Robert Casey Rich Hyjack Matthew Frost Brian Salyer Greg Bristow Megan Donnelly Jim Fields Mo Martinez Luke Mckay Simon Time Feana Nevel

Thank you for joining us for our 2nd Cabral HouseCall of the weekend! I'm looking forward to sharing with you some of our community's questions that have come in over the past few weeks…   Sophie: I have heard that you recommend Wild Yam Cream for hormonal issues - can you tell me more about the product?                                                                                                                                                                                     Roman: Hi Dr. Cabral, I was just listening to your podcast where you listed all the different types of magnesium and their specific benefits. I really appreciated the breakdown — but I was surprised that you didn't mention sucrosomal magnesium. Is there a specific reason why it was left out? From what I understand, it's considered one of the most absorbable forms available. I've been using it for over a year now (about 300 mg before bed), and it seems to work really well for me.Just curious to hear your thoughts on this form, since I respect your approach and depth of research.Thanks so much — take care!                                                                                                                                                                          John: Hi doc huge fan. I'm in my 50s and have thinning hair I already take your hair support but I wanted to know since I don't have money for the higher dose hat that you recommend would the red light panel from my therasage sauna have the same affect putting it on my head thanks                                                                                                                     Larissa:  Hello Dr. Cabral thank you for providing so many answers to hard to answer problems. My question is how can I reset my sense of smell. I lost my sense of taste and smell after COVID for at least a year. It slowly came back, but some tastes and smells were very different than I remembered. My main problem is that I smell chemicals much stronger, so things like comercial soaps and perfumes are very unappealing to me. I have eliminated all offensive products from my use, but I can't tell other people what they should use. Is there a way to tame down my sensitivity to these strong offending smells? Thank you, Lorrie                                                                                                                                                Ashley: Hi Dr Cabral, you are an inspiration and thank you for all that you do. I am an IHP1 and busy eith IHP 2 aiming to change career paths sometime in the near future. My question is about my son, he has had nervous system dystegulation since birth with what i would call sensory processing issues. He is now 7 and has a lot of anxiety, dark thoughts and mood swings. I came across retained reflexes and found a practitioner to help him with this as he has many retained reflexes (Dr Mellilio method). I have not seen any show on this topic and was wandering your thoughts and if you could consider covering this topic in a future show? my side question is on the heavy metal detox: What foods have successfully masked the taste of the protocol especially the universal binder for your daughters? Thanks!        Thank you for tuning into this weekend's Cabral HouseCalls and be sure to check back tomorrow for our Mindset & Motivation Monday show to get your week started off right! - - - Show Notes and Resources: StephenCabral.com/3481 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

Longtime cohost Mike D rejoins the show for a special 3 hour + investigation of the new Baskin Robbins new advertisement, Dunkin Donuts ingredient lists, and American school lunches vs those from oversees. As the MAHA movement seeks to change schools lunches, opponents argue that it is difficult, expensive and laborious, yet other countries with less money and resources have already perfected the school lunch. So what is going on in the U.S.?*The is the FREE archive, which includes advertisements. If you want an ad-free experience, you can subscribe below underneath the show description.FREE ARCHIVE (w. ads)SUBSCRIPTION ARCHIVEX / TWITTER FACEBOOKWEBSITECashApp: $rdgable EMAIL: rdgable@yahoo.com / TSTRadio@protonmail.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-secret-teachings--5328407/support.

Mexican Hawaiian Shirt. Scamming the Scammer. The Gamification of Uber! Isn't all Milk Breast Milk? The Morality of a Bagel. Matt Instruction Manual. Uber chicken. I don't like Kleptocracyyyyyyyyyyy!! Time Traveling Glitch. Cinnamon tools. 100% that bitch. You get NO WILLYS and NO DILLYS and no lt yarr! You only live once. Buzzhands. Lesbians in Subarus with Wendi and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

Mexican Hawaiian Shirt. Scamming the Scammer. The Gamification of Uber! Isn't all Milk Breast Milk? The Morality of a Bagel. Matt Instruction Manual. Uber chicken. I don't like Kleptocracyyyyyyyyyyy!! Time Traveling Glitch. Cinnamon tools. 100% that bitch. You get NO WILLYS and NO DILLYS and no lt yarr! You only live once. Buzzhands. Lesbians in Subarus with Wendi and more on this episode of The Morning Stream. Hosted on Acast. See acast.com/privacy for more information.

In this week's episode of The Radiance Revealed Podcast, Dr. Jen Haley breaks down: How to use Vitamin C for antioxidant protection & collagen support The right way to add retinoids to your routine without irritation Why topical estrogen cream can be a game-changer for women in perimenopause and menopause You'll learn what to look for when choosing products, how to apply them for maximum benefit, and why the right combination can help restore radiance, firmness, and hydration as your skin changes with age. Whether you're protecting against environmental damage, smoothing fine lines, or replenishing moisture—this episode will help you target your skin's needs with science-backed solutions!   TIMESTAMPS: 00:01:30 – Vitamin C Benefits for Collagen & Skin Protection 00:02:20 – Why Vitamin C Stability Matters – L-Ascorbic Acid Explained 00:04:30 – Best Vitamin C Forms for Sensitive & Acne-Prone Skin 00:05:30 – Morning Skincare Routine with Vitamin C Serum 00:06:20 – Apple Test: Is Your Vitamin C Serum Working? 00:06:40 – Retinoids 101 – Anti-Aging Powerhouse for Skin Renewal 00:07:20 – How Retinoids Stimulate Collagen & Prevent Breakdown 00:08:40 – Retinol vs Retinoic Acid – Which is Best for You? 00:09:50 – How to Start Retinoids Without Irritation 00:15:00 – Sandwich Technique: Reduce Retinoid Side Effects 00:16:20 – Full Body Skincare Hack with Tretinoin 00:17:20 – Top Retinoid Benefits – Acne, Wrinkles, Pigmentation 00:18:10 – Using Retinoids Safely in Summer 00:19:10 – Signs of Estrogen Loss in Skin – What to Look For 00:21:10 – How Low Estrogen Changes Skin Texture & Elasticity 00:23:00 – Topical Estrogen Cream Benefits for Skin Health 00:24:40 – Is Topical Estrogen Safe? Where & How to Apply It 00:25:40 – Melasma Risk with Topical Estrogen – What to Watch For 00:26:40 – Why Hormones Matter for Skin, Brain, and Bone Health 00:27:50 – Final Skincare Recommendations from Dr. Jen Haley   Watch this episode on The Radiance revealed YouTube Channel:   https://youtu.be/hNwXcq-DcJ0   PRODUCTS / RESOURCES:   Follow Dr. Jen Haley on Instagram @drjenhaley - instagram.com/drjenhaley Connect on LinkedIn:  http://linkedin.com/in/jennifer-haley-md-faad-a4283b46 Book a consultation with Dr. Haley here:  https://app.minnect.com/expert/DrJenHaley Dr. Haley's favorite skincare:  https://www.alumiermd.com?code=5HUKRDKW Dr. Haley's favorite supplements (15% discount): https://us.fullscript.com/welcome/hhaley   #radiancerevealedpodcast

With Pam out handling a family emergency (everything's okay now!), Dave and Tara bravely handle the Slumber Party on their own. After sharing their results from the "Are You Parent-Tolerant?" quiz, it's on to your calls: one serious one about Pam's massage story, then a lot of silly ones about: other places spooge has unexpectedly appeared; what to try if your nails are weak; that vulnerable feeling when you're wearing a romper and have to pee; and a TRULY horrifying tale of a restaurant trip gone awry. Prepare for an emotional roller coaster -- FOR REAL. QUICK LINKS

Breast Milk ice Cream…. Airbnb scam…. Drones using loud sounds to scare wolves…. Kind of a pretend nurse arrested in Florida…. Charges dismissed against Georgia man…. Top Streamers for the week…. New addition to New Highlander remake…. Mars, Gene Editing Cocoa plants…. Who Died Today: Brandon Blackstock 48 / Ray DeJon 63 / Leonardo "Flaco" Jimenez master of the Tex-Mex accordion 86…And Just Like That coming to an end…. Starfish dying, sea star wasting syndrome…. WNBA stop telling fans they're bad… www.FauciCoverup.com/Jeffy or www.blazetv.com/jeffyPromo code Jeffy, if needed?... Email: ChewingTheFat@theblaze.com. Game Show: What's The Lie?Contestant: Gina Kelley… Learn more about your ad choices. Visit megaphone.fm/adchoices

The next time someone complains that track and field is boring, tell them about August 3, 2025.Today's epic conclusion to the 2025 USATF Outdoor Championships were so packed to the gills with drama that it extended beyond the start and finish lines. You want rivalries? Got ‘em. Records? check. Emotions? Certainly. Controversy? You bet.After finishing a surprise third in the 1500m, the event that delivered an Olympic title, Cole Hocker found redemption in the 5000m, where he closed off a slow early pace in an astonishing 51.76 seconds to win his first U.S. title in the longer event. NCAA champion Roisin Willis won her first U.S. senior title in the 800m a few steps after national leader Addy Wiley got tripped up.Two World champions weren't even present for their event finals: Grant Holloway qualified for the 110m hurdles final but, for the third time in his career, leaned on his wild card entry to Worlds and skipped the last round of racing. Sha'Carri Richardson missed qualifying for the final of the 200m by 0.01 seconds, but her training partner Melissa Jefferson-Wooden added a second U.S. title to her resume with a personal-best 21.84 run. Behind Jefferson-Wooden and runner-up Anavia Battle, who's having a helluva season of her own, the last spot on the 200m team couldn't have been tighter. The three women who represented Team USA at the Paris Olympics were all credited with a 22.20 finish, meaning the critical result came down to one thousandth of a second as Gabby Thomas (22.197) barely beat out Brittany Brown (22.198) and McKenzie Long (22.199).And yet somehow, that wasn't even the most dramatic 200m race of the day. In the men's final, Noah Lyles defended his title over Kenny Bednarek in a world-leading 19.63 to Bednarek's 19.67, but a little post-race shoving and strongly-worded jawing occurred in plain sight of the TV cameras and Hayward fans. It's safe to say that Lyles and Bednarek are friendly rivals — except for the friendly part.__________Hosts: ⁠⁠Chris Chavez⁠⁠, ⁠⁠Eric Jenkins⁠⁠, Aisha Praught-Leer, Paul Hof-Mahoney⁠⁠ & ⁠⁠Anderson Emerole⁠⁠Produced by: ⁠⁠Mac Fleet⁠⁠ & ⁠⁠Jasmine Fehr⁠⁠__________Find everything you need to know about the 2025 USATF Outdoor Championships here:Listen: Day 3 Recap ShowListen: Day 2 Recap ShowListen: ⁠⁠⁠⁠Day 1 Recap Show⁠⁠⁠Subscribe: ⁠⁠⁠⁠⁠CITIUS MAG Newsletter⁠⁠⁠⁠⁠Read: ⁠⁠⁠⁠⁠Distance preview⁠⁠⁠⁠⁠ | ⁠⁠⁠Sprints + hurdles preview⁠⁠⁠⁠⁠ | ⁠⁠⁠Throws + heptathlon preview⁠⁠⁠⁠⁠ | ⁠⁠⁠Jumps + decathlon preview⁠⁠⁠⁠__________SUPPORT OUR SPONSORSOLIPOP: Olipop is a prebiotic soda that tastes like a throwback to your favorite childhood drinks, but it's loaded with benefits that your body will thank you for. Each can has 2-5g of sugar, 6-9g of fiber, and a science-backed formula designed to help you support your digestive health. They've got plenty of flavor options like Classic Root Beer, Crisp Apple, Grape, Cream Soda and wild hits like Peaches and Cream. You can grab Olipop at Target, Whole Foods, and Walmart or you can go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DrinkOlipop.com and use promo code CITIUS25 at checkout for 25% off all of your orders⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.NEW BALANCE: The FuelCell Rebel v5 was built to feel fast—and look the part. With a sleek, race-inspired mesh upper and lightweight PEBA/EVA foam blend, it offers a responsive, energetic ride that's ideal for everything from steady miles to speedwork. A redesigned heel and added forefoot rubber provide comfort and traction, making this your go-to for runs when you want to pick up the pace. The Rebel V5 shows up every time. ⁠⁠⁠⁠⁠⁠⁠Find the New Balance FuelCell Rebel v5 at newbalance.com or your local running shop today.⁠⁠⁠⁠

Over and over again during the course of today's program, the same question came up: “What just happened?!”Heading into a stacked men's 1500m final, everyone assumed that two spots were spoken for by the two Olympic medalists in the field — Paris champion Cole Hocker and third-placer Yared Nuguse — and that the battle was for the third spot. But teams aren't made on paper; you still have to run the race.Nuguse kept everyone honest early, taking the field through 400 meters in 56.23, but he didn't manage to thin out the field enough by the final lap and would have to settle for fifth in 3:31.34. Hocker got under his meet record from last year's Olympic Trials with a 3:30.37 finish… but that was only good for third place, as two new contenders, Ethan Strand and Jonah Koech, hit the front in the homestrech and never looked back, with Koech winning his first U.S. title in 3:30.17.The women's 1500m was a little bit more predictable, but it was nevertheless thrilling to watch Nikki Hiltz extend their victory streak to an increasingly improbable six U.S. titles with a 4:03.15 win and a blistering 58-second last lap. Whether it's a surprise victory, an unprecedented time, or a tight battle for the last qualifying spot, Hayward Field was delivering plot twists left and right. And with nothing but finals on the docket for the final competition session, get ready for a lot more where that came from.__________Hosts: ⁠⁠Chris Chavez⁠⁠, ⁠⁠Eric Jenkins⁠⁠, Aisha Praught-Leer, Paul Hof-Mahoney⁠⁠ & ⁠⁠Anderson Emerole⁠⁠Produced by: ⁠⁠Mac Fleet⁠⁠ & ⁠⁠Jasmine Fehr⁠⁠__________Find everything you need to know about the 2025 USATF Outdoor Championships here:Listen: Day 2 Recap ShowListen: ⁠⁠⁠⁠Day 1 Recap Show⁠⁠⁠Subscribe: ⁠⁠⁠⁠⁠CITIUS MAG Newsletter⁠⁠⁠⁠⁠Read: ⁠⁠⁠⁠⁠Distance preview⁠⁠⁠⁠⁠ | ⁠⁠⁠Sprints + hurdles preview⁠⁠⁠⁠⁠ | ⁠⁠⁠Throws + heptathlon preview⁠⁠⁠⁠⁠ | ⁠⁠⁠Jumps + decathlon preview⁠⁠⁠⁠__________SUPPORT OUR SPONSORSOLIPOP: Olipop is a prebiotic soda that tastes like a throwback to your favorite childhood drinks, but it's loaded with benefits that your body will thank you for. Each can has 2-5g of sugar, 6-9g of fiber, and a science-backed formula designed to help you support your digestive health. They've got plenty of flavor options like Classic Root Beer, Crisp Apple, Grape, Cream Soda and wild hits like Peaches and Cream. You can grab Olipop at Target, Whole Foods, and Walmart or you can go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DrinkOlipop.com and use promo code CITIUS25 at checkout for 25% off all of your orders⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.NEW BALANCE: The FuelCell Rebel v5 was built to feel fast—and look the part. With a sleek, race-inspired mesh upper and lightweight PEBA/EVA foam blend, it offers a responsive, energetic ride that's ideal for everything from steady miles to speedwork. A redesigned heel and added forefoot rubber provide comfort and traction, making this your go-to for runs when you want to pick up the pace. The Rebel V5 shows up every time. ⁠⁠⁠⁠⁠⁠⁠Find the New Balance FuelCell Rebel v5 at newbalance.com or your local running shop today.⁠⁠⁠⁠

Heading into yesterday's U.S. 100-meter finals, Kenny Bednarek and Melissa Jefferson-Wooden were already among the best in the world at what they do.And then they got better. Both Bednarek and Jefferson-Wooden are Olympic medalists and U.S. leaders in the sprint events, and both athletes have been running fast all year. In the 100m finals, however, they ascended to a new level, one everyone knew they were capable of, but was still fantastically impressive to watch come to fruition.Bednarek picked up the first U.S. title of his career — despite being a two-time Olympic medalist, he's heretofore always been overshadowed by the Noah Lyleses and Christian Colemans of the world. But not today: Today was Kenny's day. He decisively dispatched an extraordinarily strong field and clocked the first wind-legal sub-9.80 of his career with a 9.79 victory, leading a field where the top five finishers ran under 9.90.Jefferson-Wooden continued doing what she's done all year: win. But despite consistently beating the competition, Melissa has been plagued by unhelpful winds all year — either over the legal limit for a tailwind, or blowing in her face and slowing her down. Finally, she got favorable race conditions at just the right time, and the results were astonishing: a 10.65 victory, the fifth fastest in history, tying the likes of Shericka Jackson, Marion Jones, and Sha'Carri Richardson on the all-time list.Everywhere you looked, really great athletes were outperforming the past versions of themselves. Eugene may be 50 miles or so from the Pacific Ocean, but Hayward still felt like it was feeling the effects of rising tide in the sport, with Americans in all disciplines are forced to step up their game to new levels just to have a shot at competing with the rest of the world.__________Hosts: ⁠⁠Chris Chavez⁠⁠, ⁠⁠Eric Jenkins⁠⁠, Aisha Praught-Leer, ⁠Paul Hof-Mahoney⁠⁠ & ⁠⁠Anderson Emerole⁠⁠Produced by: ⁠⁠Mac Fleet⁠⁠ & ⁠⁠Jasmine Fehr⁠⁠__________Find everything you need to know about the 2025 USATF Outdoor Championships here:Listen: ⁠⁠⁠⁠Day 1 Recap Show⁠⁠⁠Subscribe: ⁠⁠⁠⁠⁠CITIUS MAG Newsletter⁠⁠⁠⁠⁠Read: ⁠⁠⁠⁠⁠Distance preview⁠⁠⁠⁠⁠ | ⁠⁠⁠Sprints + hurdles preview⁠⁠⁠⁠⁠ | ⁠⁠⁠Throws + heptathlon preview⁠⁠⁠⁠⁠ | ⁠⁠⁠Jumps + decathlon preview⁠⁠⁠⁠__________SUPPORT OUR SPONSORSOLIPOP: Olipop is a prebiotic soda that tastes like a throwback to your favorite childhood drinks, but it's loaded with benefits that your body will thank you for. Each can has 2-5g of sugar, 6-9g of fiber, and a science-backed formula designed to help you support your digestive health. They've got plenty of flavor options like Classic Root Beer, Crisp Apple, Grape, Cream Soda and wild hits like Peaches and Cream. You can grab Olipop at Target, Whole Foods, and Walmart or you can go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DrinkOlipop.com and use promo code CITIUS25 at checkout for 25% off all of your orders⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.NEW BALANCE: The FuelCell Rebel v5 was built to feel fast—and look the part. With a sleek, race-inspired mesh upper and lightweight PEBA/EVA foam blend, it offers a responsive, energetic ride that's ideal for everything from steady miles to speedwork. A redesigned heel and added forefoot rubber provide comfort and traction, making this your go-to for runs when you want to pick up the pace. The Rebel V5 shows up every time. ⁠⁠⁠⁠⁠⁠⁠Find the New Balance FuelCell Rebel v5 at newbalance.com or your local running shop today.⁠⁠⁠⁠

Emily Infeld is one of those runners you can't help but root for. The gritty but unflappably kind veteran of the sport has been kicking around USAs since 2010, and though she's had plenty of success along the way, including winning World bronze in 2015 and making the Rio Olympic team, she's never won a national title on the track — before yesterday.In recent years, Infeld has been defined by a series of injuries and coaching changes, leaving Bowerman Track Club in 2022 and shifting sponsors to Brooks. She made her most recent World team in 2022 but struggled at last year's Olympic Trials, finishing sixteenth in the 5000m, and generally speaking, a performance like that from a then-34-year-old at the end of an Olympic cycle tends to lead to retirement announcements.But Infeld is no quitter, and her race performance — a 31:43.56 10,000m victory outkicking 2023 champ Elise Cranny — showed her grit more than anything else.Hosts: ⁠⁠Chris Chavez⁠⁠ & ⁠Aisha Praught-Leer⁠Guest: ⁠Emily Infeld⁠Produced by: ⁠⁠Mac Fleet⁠⁠ & ⁠⁠Jasmine Fehr⁠⁠__________Find everything you need to know about the 2025 USATF Outdoor Championships here:Listen: ⁠⁠Day 1 Recap Show⁠Subscribe: ⁠⁠⁠CITIUS MAG Newsletter⁠⁠⁠Read: ⁠⁠⁠Distance preview⁠⁠⁠ | ⁠Sprints + hurdles preview⁠⁠⁠ | ⁠Throws + heptathlon preview⁠⁠⁠ | ⁠Jumps + decathlon preview⁠⁠⁠__________SUPPORT OUR SPONSORSOLIPOP: Olipop is a prebiotic soda that tastes like a throwback to your favorite childhood drinks, but it's loaded with benefits that your body will thank you for. Each can has 2-5g of sugar, 6-9g of fiber, and a science-backed formula designed to help you support your digestive health. They've got plenty of flavor options like Classic Root Beer, Crisp Apple, Grape, Cream Soda and wild hits like Peaches and Cream. You can grab Olipop at Target, Whole Foods, and Walmart or you can go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DrinkOlipop.com and use promo code CITIUS25 at checkout for 25% off all of your orders⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.NEW BALANCE: The FuelCell Rebel v5 was built to feel fast—and look the part. With a sleek, race-inspired mesh upper and lightweight PEBA/EVA foam blend, it offers a responsive, energetic ride that's ideal for everything from steady miles to speedwork. A redesigned heel and added forefoot rubber provide comfort and traction, making this your go-to for runs when you want to pick up the pace. The Rebel V5 shows up every time. ⁠⁠⁠⁠⁠⁠⁠Find the New Balance FuelCell Rebel v5 at newbalance.com or your local running shop today.⁠⁠⁠⁠⁠

The first day of USAs delivered a little bit of everything regardless of your taste, showcasing track's shortest and longest events a few hours apart as reigning World champions Noah Lyles and Sha'Carri Richardson cruised through the 100m prelims and two first-time champions were crowned in the 10,000m.The stakes weren't exactly high in in the opening rounds of the 800m, where six of the eight entrants in each heat were guaranteed a spot in the semifinal, but nevertheless all eyes were on 2021 Olympic champ Athing Mu-Nikolayev as she races her way back into national contention following a devastating fall in the final of last year's Trials. So far, so good as Mu-Nikolayev picked up a heat win in a season's best 2:00.06… but the job gets harder from here, with competitors like Sage Hurta-Klecker, Addy Wiley, Ajee' Wilson, and defending champ Nia Akins looking strong.The 10,000m finals weren't blazing fast at first — they rarely are — but their conclusions were as dramatic as racing gets. Two first-time national champions were crowned, but their stories couldn't be more different: For Nico Young, it was the ascendance of a 23-year-old wunderkind who's done little but thrive since turning pro last summer. He took down reigning champ and Olympic bronze medalist Grant Fisher thanks to a 3:57.03 final 1600m and a 27-second final 200m. For Emily Infeld, however, her victory served as long-awaited just desserts for the 35-year-old workhorse who medaled in the event a decade ago, when Young was in middle school.While there were few surprises in the prelims, the outcomes in the finals were certainly unexpected. Let that be a reminder as you tune in and follow along over the next few days that anything can — and will — happen.__________Find everything you need to know about the 2025 USATF Outdoor Championships here:Subscribe: ⁠CITIUS MAG Newsletter⁠Read: ⁠Distance preview⁠Read: ⁠Sprints + hurdles preview⁠Read: ⁠Throws + heptathlon preview⁠Read: ⁠Jumps + decathlon preview⁠__________SUPPORT OUR SPONSORSOLIPOP: Olipop is a prebiotic soda that tastes like a throwback to your favorite childhood drinks, but it's loaded with benefits that your body will thank you for. Each can has 2-5g of sugar, 6-9g of fiber, and a science-backed formula designed to help you support your digestive health. They've got plenty of flavor options like Classic Root Beer, Crisp Apple, Grape, Cream Soda and wild hits like Peaches and Cream. You can grab Olipop at Target, Whole Foods, and Walmart or you can go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠DrinkOlipop.com and use promo code CITIUS25 at checkout for 25% off all of your orders⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.NEW BALANCE: The FuelCell Rebel v5 was built to feel fast—and look the part. With a sleek, race-inspired mesh upper and lightweight PEBA/EVA foam blend, it offers a responsive, energetic ride that's ideal for everything from steady miles to speedwork. A redesigned heel and added forefoot rubber provide comfort and traction, making this your go-to for runs when you want to pick up the pace. The Rebel V5 shows up every time. ⁠⁠⁠⁠⁠Find the New Balance FuelCell Rebel v5 at newbalance.com or your local running shop today.⁠⁠⁠⁠