Podcasts about culinary medicine

Summary Discover the profound impact of outdoor time on health, aging, and mental well-being with Dr. John La Puma. Learn practical, science-backed strategies to incorporate outdoor activities into daily life for better sleep, mood, and longevity.Chapters00:00 The Gift of Nature and Outdoor Living03:13 The Science of Outdoor Benefits06:01 Indoor vs Outdoor: The Pollution Debate09:14 The Importance of Morning Light11:57 The Role of Play in Adult Life14:58 The Impact of Screens on Children18:02 The Power of Walking Outdoors26:29 The Importance of Nature and Blue Spaces29:54 Dopamine and the Impact of Screens33:04 Connection to Nature and Mental Health37:18 Tangible Steps to Connect with Nature41:05 The Role of Handwork and Creativity46:11 Nature as Medicine and Houseplants' BenefitsSponsors: LMNTOFFER: Right now, for my listeners LMNT is offering a free sample pack with any LMNT drink mix purchase at DrinkLMNT.com/FEELGOOD. That's 8 single serving packets FREE with any LMNT any LMNT drink mix purchase. This deal is only available through my link so. Also try the new LMNT Sparkling — a bold, 16-ounce can of sparkling electrolyte water.USE LINK: DrinkLMNT.com/FEELGOODDr. John La Puma Resources: Book: Indoor Epidemic: 93% Inside Steals Sleep, Focus & Years—The 7% Outdoor Rx Restores Them.Website: drjohnlapuma.com Bio: John La Puma, MD, ChefMD™ is a two-time New York Times bestselling author, board-certified internist, and professionally trained chef who pioneered Culinary Medicine. He now pioneers EcoMedicine from his small regenerative teaching farm. His new book, Indoor Epidemic, reveals how spending 93% of life indoors steals sleep, focus, and years, and how reclaiming just 7% outdoors can restore them using the evidence-based Outdoor Rx framework. This is clinically validated intervention, presenting nature as foundational medicine, an essential component of health and the missing pillar in optimizing longevity and healthspan.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How are clinicians on both sides of the border integrating nutrition into the healthcare system? In this episode of the Culinary Medicine Recipe podcast, Dr. Falquier chats with registered dietitian, Julia MacLaren, to explore the evolution of food skills programs across Canada and the US.Whether you are a healthcare professional looking to improve patient outcomes through lifestyle medicine or an individual focused on preventive nutrition, this conversation offers a cross-border perspective.In this episode, we explore:Bridging the Gap: How clinicians can move beyond "prescribing" a diet to teaching the food skills necessary for long-term adherence.National Agency Funding of Healthcare Innovation: Is there interest in culinary medicine?Systems Innovation: A look at food skills initiatives in Canada.Culinary Medicine in Public Healthcare: Can it be done?Timecodes:·      Culinary medicine program success stories [1:40]·      Are healthcare systems recognizing the benefits of food skills programs? [6:30]·      Julia MacLaren's path into culinary medicine [9:30]·      Collaboration in culinary medicine [13:10]·      Food skills in Canada's food guide [15:15]·      How culinary medicine will evolve in Canada's public healthcare system? [17:00]·      Culinary medicine in Canada vs. the U.S. [19:20]·      One of Julia's favourite food skills intervention programs [20:00]·      Terminology in culinary medicine [22:20]·      Culinary medicine as part of healthcare innovation in Canada, U.S. & globally [24:00]  Connect with the Show:·       Instagram: @alternativefoodnetwork ·       Website: alternativefoodnetwork.comIf you enjoyed this episode, please leave a 5-star review - it helps us reach more listeners looking to take control of their health through food!Credits:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing – Will CrannExecutive Producer – Esther Garfin©2026 Alternative Food Network Inc.To help support the podcast, please go to Buy Me a Coffee.Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition, food podcast insights

This episode of the Gut Doctor Podcast delves into the world of culinary medicine, exploring its definition, impact, and integration into medical practice. It covers the journey of a culinary medicine pioneer, Dr. Nate Wood, who is Director of Culinary Medicine at Yale, and the curriculum for medical trainees, the impact on dietitians, and the expansion of teaching kitchens into healthcare. The discussion also highlights the role of culinary medicine in GI and provides insights on accessing culinary medicine programs for patients and healthcare providers.

(00:00:00) Not Eating Enough Fiber? | Dr. Falquier to the Rescue (00:01:25) What happens if you eat too little fiber? (00:02:39) How do you tell if you need more fiber? (00:03:07) What are good sources of fiber? (00:03:59) Fiber supplements vs. food (00:04:21) How much fiber do you actually need? (00:04:42) Fiber-rich meal examples without the bloat or gas (00:05:02) Can you eat too much fiber? (00:05:52) If you do one thing to improve your fiber intake, do this… “Fiber is one of the most powerful tools we have of improving our health and it's entirely within our reach,” asserts Dr. Sabrina Falquier. Yet, most of us are only getting half the fiber we need for optimal gut health and long term metabolic health. In this episode, Dr. Falquier shares great fiber-rich meal examples and easy ways to sneak extra fiber into your favorite foods, all through the lens of culinary medicine.  In this episode we cover:1:25 – What happens if you eat too little fiber?2:40 – How do you tell if you need more fiber?3:10 – What are good sources of fiber?4:00 – Fiber supplements vs. food4:20 – How much fiber do you actually need?4:45 – Fiber-rich meal examples without the bloat or gas5:00 – Can you eat too much fiber?5:55 – If you do one thing to improve your fiber intake, do this…Credits:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing – Will CrannExecutive Producer – Esther Garfin©2026 Alternative Food Network Inc.To support the podcast, please go to Buy Me a Coffee.Connect with the Show:·       Instagram: @alternativefoodnetwork – Send us a DM with your biggest "fiber win" this week!·       Website: alternativefoodnetwork.comIf you enjoyed this episode, please leave a 5-star review - it helps us reach more listeners looking to take control of their health through food!Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition 

I'm delighted today to be joined by Dr. Joseph Skelton, professor of Pediatrics, founder and director of Brenner Fit, a program at Wake Forest University School of Medicine. FIT stands for Families in Training, which is a family-based pediatric obesity program. He's the author of a new book on children and their weight, a topic we discussed in a separate podcast. But in this podcast, we're talking about something he teaches at Wake Forest, a course in culinary medicine. This is a fascinating, pioneering area of focus, so let's dig in. Interview Transcript There's a lot of language about medicine and nutrition now, so people talk about food as medicine. There's a move afoot to get more training and nutrition and medical education, and here you are doing culinary medicine. Tell me how all these things differ from one another. Our interest in this here at Wake Forest School Medicine started a little organically with our program. A lot of what we do is focus on family meals. There are decades of research showing the benefits of family meals, not only for the nutrition and obesity risk, but the quality of nutrition, time spent together, parent child communication. Kids are less likely to get pregnant or do drugs and alcohol. All these things from just spending that time together over the meal. And I inherited a small teaching kitchen that was at a local organization that someone before me had gotten funding for. And we, sort of, took it over and used this opportunity to teach families how to cook. And a lot of families know how to cook but trying foods in different ways and to get kids involved and things like that. Then a couple years after that, the local YMCA approached us. They had some space and wanted to do this as a partnership. So I became a fundraising machine for a year or two and took a lot of dinners to raise the funds. And we built this gorgeous teaching kitchen, and we were mainly doing it in the efforts of sort childhood obesity treatment or prevention, getting families, teaching them new recipes, which then kind of extended to that whole key thing of getting families just to be comfortable in the kitchen and spending that time together. And we just started seeing these amazing things. We always say we've converted more kids to Brussels sprouts than I think any other effort of just getting them cooking it a different way. You and I were both probably raised with steamed Brussels sprouts, which I think is an abomination. If you really want to highlight the sulfur smell of a food, then you're going to steam it. And so, we really started to do that. And then students started volunteering. Actually, it was a student, Josh Patman, he's an emergency medicine physician now at East Carolina University, and he was a cook in a professional kitchen college. And he said, hey, could I help volunteer with that? And then more student medical students wanted to do it. And then we all found that you, much like I did, I'm a self-taught cook myself, and the more time you spend in that, the more you learn, the more comfortable you are. And the more you start to know, you know, I can teach med students nutrition all day, but that doesn't teach them how to get nutrition on their patients' plates, into their mouth. And so it really grew from there. And then I, kind of, stumbled upon what other people were doing. It started in New York, but the biggest program started was really Tulane School of Medicine that had it as a very focused way about teaching nutrition through cooking. Not just on a blackboard through PowerPoint slides and stuff like that of like hey, let's teach it in a different way. And the old-fashioned analogy, and actually the medical educators hate this, it used to be see one, do one, teach one. That was sort of the old surgical thing. And so, it's really you got to see how to make a recipe and you got to do it yourself. And what we found that when students start then teaching each other, or teaching patients or teaching community members, it really drives home and gives them a much deeper understanding of what nutrition in the real world is. Let's talk about the need for this. If we go back in time and we think about your parents or my parents, you know, the likelihood is that meals were being prepared from the real foods rather than from a package, let's say, or in a micro. How are things different now for the modern parent that has kept people distanced from their food and where it comes from, and that's led families to be distant because they're not having meals together as much? What does that look like now? Yeah, pulling from our own history, you know, Home Ec is not really a thing anymore. We did this study in our own med students. You know, most of their cooking, nutrition, the nutrition education they're getting tends to be the popular media. They're learning it from social media. Very few students have a degree in nutrition or took a nutrition class. And as much as we have to cram into medical student's education, there's not much room for it. They mainly learn to cook from their families. And what we know is families are cooking less and less for multiple reasons. They're much busier. Especially parents, actually parents of kids of all ages with that. And again, the marketing of food, you know, it's much easier to get ready made meals. And I'm not badmouthing those, you know. We're in talks right now of actually writing a cookbook for families, and one of the things that we promise is we're going to have a chapter on assembled meals. You know, having a pre-made salad with a rotisserie chicken, that's still going to be a better thing to do if you bring that home, sit at a table or at a bar or around a coffee table and eat that meal together. It's still going to be better for your family in multiple ways on multiple levels than eating out. And what I see, it really with families right now when it comes to actually raising "healthy eaters" or raising good eaters is when we... and again, I love a good restaurant, I'm not trying to badmouth that... but when you're going out to eat a lot of kids have endless choices and there's two issues. One is a paradox of choice. Whatever they get, they're always going to think that other thing might have been better. And it doesn't allow them to spread their palate and try different foods and get exposed to different things. And we always laugh... whenever in this field we want to play a drinking game where every time you say complex or complexity, you take a drink because, but it is such a complex issue with parents. You know, with kids and getting meals on the table. And hopefully finding some time, whether it's a breakfast or it's a dinner, but finding that time to come together around a meal. You mentioned the paradox of choice. I was reminded at one point I downloaded this cute app called You Choose or something like that. And it would help you make a decision if you were undecided. It would flip a coin, it would roll a dice. It would do, yes, no, it would do rock, paper, scissors, it would do all these things. And I was at a restaurant once. I couldn't decide between two entrees, so I used it. I did rock, paper, scissors, or something, and I then it said, okay you should choose X. So I ordered X and the second I ordered it, I immediately thought I should have ordered Y. Alright, so tell us about culinary medicine. What does this course look like that you teach? Yeah, the best way to think about it is applied nutrition. Because again, you can understand a ton about nutrition, but if that doesn't change into you getting the foods that you want in front of you, to me it's almost theoretical or scientific. It's applied nutrition. It's this idea of teaching some very basic cooking skills, and then including within that very core elements of nutrition. And for us, we tend to do it by the balanced plate. We think that works really well for families. But having it be very real world. You know, so again, we have recipes... in two weeks, I'm doing one... we're doing a rotisserie chicken and you're breaking it apart and making a chicken salad out of it. We were always teaching using microwavable rice and a couple of the students cornered me and said, this is very offensive to my culture. You need to teach people how to make real rice. But what it looks like for us is about a quarter, almost a third of med students will rotate through these classes. So, it's voluntary. Next year we're actually hopefully going to surpass half of the first-year med school class. That's unbelievable. That's very impressive. Well, especially up until last year I was doing this in my free time and paying for it with fundraising money. But yeah, Wake Forest is really behind this now. But about a quarter to a third of med students. They do five classes. And it's set up and again, that sort of theme of that family meal. They come in and we get stuff cooking. We get stuff in the oven; we get stuff on the stove top. We usually take some time out for a very short lecture. Again, tends to be very practical stuff. We include a lot about social determinants of health and food insecurity. Given what I do, we talk about picky eating. Very little do we go into details about Mediterranean diet and Dash diet and some of the really core things with that. We really just try to keep it about getting that balanced plate of a protein, a starch and a fruit or vegetable on the plate in front of you. They come back and usually finish what they're cooking, and then they sit down to eat together. And unlike when I was in med school and you were in grad school, or when you were teaching, a lot of students don't go to class anymore. A lot of students, they record the lectures so they can listen to them at one and a quarter speed and study in the best way for them. I love getting to know my students on a different level of sitting down. And that's what my really own exposure to medical student education anymore is really through this, which to me is just the ultimate. Being able to sit down, teach them some interesting things, eat a meal with them. Given my chemistry background, I love getting into the science of a lot of the stuff. And I think for them being, you know, sort of STEM kids, it makes a lot more sense. One of my favorite things is the science of grilling, you know, the science of garlic, you know, things like that. And it helps them sort of understand and helps them remember that, and also peppering it with the stories. It just tends to stick that much more when they know the science, they know the story, they know the culture behind it. So, it's five classes. It's all set up that way, that there's a short lecture. They're preparing everything they can and they're eating it. Again, we include some very easy stuff. One of the classes we do microwaveable vegetables because that's what a lot of what their patients are doing. The bagged vegetable medleys. And one, the important thing that we teach them is most of these don't have any seasoning. So yeah, you can microwave them, but you have got to teach your patients throw a bit of olive oil on there, throw a pad of butter, do some salt and pepper, add some other spices to it. And they go nuts with one group will do some more Indian spices. One group will do more sort of traditional, one to do more Asian flavorings to it in our teaching kitchen. It's really teaching very practical things like that. The fun part of that, that's really spun onto the other things that I'll tell you about, is about half of those students that do that- we have about 18 per semester- and about half those students end up volunteering with us. They come to the classes that we have that are community focused. Now some of the students are going through lead teacher training. They get Serve Safe Certified. It's awesome for me and my staff because it saves us a lot of time and overtime that they come in, they let themselves in the kitchen, they set up, they run the class, they clean up, and they can't get enough of it. They absolutely love it. Now you do some celebration of different food cultures in your class. Tell, tell us about that. Including, as I understand, some of the food culture that you grew up with. Yeah. Yeah. That, that's about, that was a big understatement right there. We just love that and that's a great thing. Wake Forest, being a private medical school, kids are from all over the country, from all different backgrounds. And so, we absolutely sort of herald that. One of the things I love doing is class three is a plant-based proteins class. The first class is a general cooking class. The second class has a focus on animal proteins, and again, we're always also cooking vegetables and fruits and starches. The third class is plant-based proteins, and I do that as Southern cooking. And I just love that sort of theme with that. So, we do pinto beans, you know, And the slow cooker. We tell them how to use instant pots, pressure cookers. We do black eyed peas. A lot of these kids don't know that you're supposed to eat that on New Year's Day. I do a vegetarian collard green recipe, taught to me by a local chef. And I think this is probably my number one post that I do in social media is cornbread night. And teaching them how to make cast iron skillet cornbread, which is the only way to do cornbread in my book. And letting them know, sort of, the background of a lot of the stuff. My wife is from South Carolina, so I teach them great thing about cornbread if you're a poor student, is you have a slice with your beans and your collard greens, and then for dessert you put honey on. Which is what I picked up in South Carolina. So, you know, really celebrating that stuff. We have a whole Spanish speaking program, and we have an article written, we just haven't found the right journal for it. It says, leave my tortilla out of this. Instead of, you know, saying, oh, you have to eat less tortillas, celebrate it. Why is that such an important part of not even that culture, but this family's food history and stuff like that. Because food is personal, it's cultural, its family, and it's to be celebrated. We do a fourth-year elective, it's the last full elective of their fourth-year class and a very lucky 20 students get to do that class. And we always have one called Family Night where they bring a dish that's important to them and their family. And it could be like me, it was the roasted chicken that one of my classmates in med school cooked. And I just thought that was so exotic. You know, I never had a whole roasted chicken before. You know, we had a student that had spent the first part of her life in Australia, so she did pavlova and told the history about where the pavlova came from. Now that's considered sort of the national dessert of Australia. And I always remember this one student, he was going to emergency medicine, very quiet kid. And he's over there cooking these porridges. That's the only way I could describe it is just these porridges. We said, what are you doing? And he told the most amazing story. I almost tear up when I talk about it. His grandfather fled Saddam Hussein. He was Iraqi Christian and fled Saddam Hussein and his grandfather lived with them. And this was their afterschool snack. Was this Iraqi dish that his grandfather would make. And there was a sweet one and there was a savory one. And so just stuff like that is... it's fantastic. I just, I can't get enough of that. And they remember that. And so, as students leave us, and I just came from Match Day where they found out where they're spending the next three to seven years of their life. And I always say wherever you're going, learn something about that culture and that food. If you're moving to Cincinnati, you have got to learn about Cincinnati Chili and getta. take something from that. I did all my training in Wisconsin and the Wisconsin supper clubs and how you can tell what a fresh cheese curd is, and it's just... food is fantastic. And we can take that with us wherever we go. And it can give you a way to know your patients even better. And when I hear of a family that they're from West Africa, ah, you like Jollof Rice. And their face lights up and like, oh yeah, where'd you have Jollof rice? So, it's a great way to get to know more about people. So, there's way more to it than cooking technique. I mean, there's, you know, you roast a chicken that this temperature for that long, or here's how long you microwave. It's really a lot more than that, isn't it? It's just like medicine. It's science and an art. And you know that one of my most popular lectures I give does not have to do with obesity but has to do with barbecue and all the different styles of barbecue. And what is just amazing, despite what we know about the science of taking spareribs, which are an incredibly tough cut of meat, and you have to cook them low and slow to get that temperature up. I think it's 189 degrees or higher where you start to get the collagen that breaks down and they turn tender. So yeah, spareribs to be good tender and edible, you're talking four to six hours. But then you go to Tuscaloosa, Alabama and you go to Dreamland Barbecue. They do spareribs over live coals for an hour and a half. I sat there talking to the person doing it. I'm like, you must bake them ahead of time. Do you soak them? And he's just like, nope. And so again, I know the science of that. So how do these jokers do that for an hour and a half, and it turns out in what my opinion are the greatest bear ribs in the world. Oh really? Oh, I'll have to try. I'll have to try that place out. Yeah, there's several. Birmingham has two there. There's several in Southeast and they cook them for an hour and a half. Over live coals. Violating every scientific principle of low and slow. Don't get it. It's fascinating. That sounds really good. Yeah. Well, Joey, thanks very much. One final question. Do you see this... is this a movement in medicine now or more and more people doing this? Yeah, you know, it was really big for a while. Tulane had so much. You know, they were sharing their curriculum and they were doing some good research. And that's where a lot of what you see now as the food is medicine food is medicine or as medicine where hey, we need to find ways to get medically tailored meals in the patient's hands. There's really good evidence of that with diabetes and stuff like that. I think what you're seeing now is, I think especially with some of our efforts in the government right now, is sort of demanding more nutrition education in medical school. And I'm going to double down on culinary medicine because you know what? My students, myself, I don't need to know more about the biochemistry of carbohydrates. I need to know the biochemistry of cooking and how to do that quickly and safely to teach my patients. And also, with that, we have to forget, there's an entire field that's already doing this, you know? Dietetics and nutrition and there's professionals that probably are way better than us. But I think having this increased understanding, especially dwelling in that food space, is going to help us relate to them that much more. So even though I do a lot of nutritional counseling and talking, I still use my dieticians way more. I think they're going to be way better at that. So I think there is a lot of steam building towards that, but we don't need to turn doctors into junior dieticians. But I think we can give them deeper understanding of how food and nutrition affects their health and the broader aspects of that. It's not about the biochemistry of insulin secretion, it's about where are they accessing food and how can they make use of the food pantry near them. And let them know, hey, it's okay when you open a can of beans it's gonna smell like cat food initially, but you know what? You wash that off and actually it's not going taste like cat food. And you know, just kind of be able to work with them. Hey, canned beans are perfectly fine. Guess what? Canned beans now are coming in no salt added and low salt preparations. And here's an easy way that you could take these canned great northern beans, chop up some herbs with olive oil and a chunk of garlic and you can make some fantastic bean recipe that is incredibly filling and healthy and cheap as dirt. Oh, that's really nice. Well, this is an exciting advance in the field and you're really at the forefront of it, and your students are lucky that they have this available to them. So, thanks very much for being with us and sharing your experience. Well and what the big secret about this is, Kelly, is this is fantastic. I love doing it. Our med school really values it, but it's a lot of fun. That's the thing. You can tell just by the way you're talking about it. It is so much fun. And again, I just saw all my students that were graduating. And that some of these I hadn't seen in three years and they're like doing Doctors in the Kitchen and then seeing patients, they're cooking and being able to relate to them in those ways. I just have a text from one of my students going to family medicine, and she's like, this changed the trajectory in my career. And I'm not taking credit for that, but just the idea of giving that experience I think especially in my world to medical students, I absolutely love it. In the end it's a hell of a lot of fun. BIO Joseph A. "Joey" Skelton, MD, MS, FAAP, FTOS, DABOM is a Professor of Pediatrics, and of Epidemiology and Prevention, at Wake Forest University School of Medicine. He is the Founder and Director of Brenner FIT® (Families In Training), an interdisciplinary pediatric obesity treatment, prevention, research, and educational program. He serves as the Director of the Center for Prevention Science in Child and Family Health, Vice Chair of Research for the Department of Pediatrics, Associate Leader of Community and Stakeholder Engagement at Wake Forest University School of Medicine. He is the Editor-in-Chief of the journal Childhood Obesity. He is board certified in Pediatrics and Obesity Medicine. His research and clinical work has focused on the treatment of children with obesity. He has secured nearly $10 million in funding over the past 15 years, has given over 50 national and international presentations, and has over 130 peer-reviewed publications. He enjoys teaching cooking classes that are both fun and informative to anyone who will listen.

Indoor Epidemic: Prescribing Nature, Light, Air, and Movement with Dr. John La Puma, internist, chef, and regenerative farmer. His book, "Indoor Epidemic," argues that spending about 93% of life indoors undermines health through poor light timing, air quality, limited movement, and reduced nature exposure. La Puma cites data that outdoor morning light helps set circadian rhythms, while nighttime blue light can impair sleep quality and raise cardiovascular risks, referencing a large UK Biobank study. He discusses indoor pollutants and CO2 buildup affecting inflammation and cognition, recommends strategies like getting daylight early (even just a sky view), using circadian lighting, and taking brief outdoor breaks to reduce myopia risk. He describes measurable benefits of forest bathing and gardening (including immune and mood effects), notes hospital studies linking window views to shorter stays and less pain medication, and reviews his pioneering work in culinary medicine now taught widely in medical schools, emphasizing cooking and growing food as preventive and therapeutic tools.

John La Puma, MD, ChefMD™ is a two-time New York Times bestselling author, board-certified internist, and professionally trained chef who pioneered Culinary Medicine. He now pioneers EcoMedicine from his small regenerative teaching farm. His upcoming book, Indoor Epidemic, reveals how spending 93% of life indoors steals sleep, focus, and years, and how reclaiming just 7% outdoors can restore them using the evidence-based Outdoor Rx framework. This is clinically validated intervention, presenting nature as foundational medicine, an essential component of health and the missing pillar in optimizing longevity and healthspan. In this episode, Dr. John La Puma shares how our "indoor epidemic" of spending 93% of life inside harms sleep, mood, metabolism, and longevity—and how a small, intentional daily dose of nature, light, air, and movement can reset our biology and regenerate our health.   RESOURCES: Learn more about Dr. John here: https://www.drjohnlapuma.com/ Get his book Inside Epidemic here: https://www.drjohnlapuma.com/shop-drlapuma/ Get 10% off Peluva minimalist shoe with coupon code COACHTARA here: http://peluva.com/coachtara   CHAPTERS: 00:00 – Intro 01:27 – Sponsor: Peluva barefoot shoe ad 03:13 – Dr. John La Puma on Indoor Epidemic 06:07 – How indoor life drives inflammation and chronic disease 08:20 – Screen time, eye strain, and the myopia explosion 11:10 – Nature as medicine: light, air, movement, digital obesity 15:40 – Outdoor Rx: 17–43 minutes of intentional nature time 26:23 – Real‑world stories: factories, offices, ADHD and burnout 36:52 – Regenerative teaching farm and rethinking "environment" 41:30 – Nature as original GLP‑1 & where to learn more   WORK WITH TARA: Are You Looking for Help on Your Wellness Journey? Here's how Tara can help you: TRY TARA'S APP FOR FREE: http://taragarrison.com/app INDIVIDUAL ONLINE COACHING: https://www.taragarrison.com/work-with-me CHECK OUT HIGHER RETREATS: https://www.taragarrison.com/retreats   SOCIAL MEDIA:  Instagram @coachtaragarrison TikTok @coachtaragarrison Facebook @coachtaragarrison Pinterest @coachtaragarrison   INSIDE OUT HEALTH PODCAST SPECIAL OFFERS: ☑️ Upgraded Formulas Hair Test Kit Special Offer: https://bit.ly/3YdMn4Z ☑️ Upgraded Formulas - Get 15% OFF Everything with Coupon Code INSIDEOUT15: https://upgradedformulas.com/INSIDEOUT15 ☑️ Rep Provisions: Vote for the future of food with your dollar! And enjoy a 15% discount while you're at it with Coupon Code COACHTARA: https://bit.ly/3dD4ZSv   If you loved this episode, please leave a review! Here's how to do it on Apple Podcasts: Go to Inside Out Health Podcast page: https://podcasts.apple.com/us/podcast/inside-out-health-with-coach-tara-garrison/id1468368093 Scroll down to the 'Ratings & Reviews' section. Tap 'Write a Review' (you may be prompted to log in with your Apple ID). Thank you!

Send Harold your questions!What does it take to stand out and become a competitive applicant to Touro University California College of Osteopathic Medicine (TUCOM), and what makes this program unique among osteopathic medical schools?In this episode of Admissions Straight Talk, Accepted consultant and podcast host Dr. Valerie Wherley speaks with Dr. Alesia Wagner, associate dean of academic affairs at TUCOM. Together, they explore how the school's mission shapes its curriculum, how its 100% residency match rate reflects the breadth of specialty opportunities available to students, and how TUCOM's approach to clinical education prepares future osteopathic physicians for a wide range of medical careers.If you are researching osteopathic medical schools or preparing your application, this conversation provides valuable insight into what sets TUCOM apart and what it takes to be a competitive applicant.0:00 Meet Dr. Alesia Wagner, Associate Dean of Academic Affairs at TUCOM0:42 Overview of Touro University California College of Osteopathic Medicine4:56 Residency Match Data: Specialties and Outcomes6:50 Clinical Rotation Sites and Student Placement at TUCOM9:53 Primary Care vs. Specialty Matches: Breaking the Pigeonhole Myth11:13 TUCOM's Pre-Clinical Electives and the Clinical Distinction Program16:34 Culinary Medicine and Nutrition Education Electives19:56 Interprofessional Education and the Student-Run Free Clinic23:53 What Makes a Competitive Applicant29:11 Life on TUCOM's Campus in Northern CaliforniaRelated ResourcesBio for Dr. Alesia WagnerTouro University College of Osteopathic MedicineTouro's Osteopathic Manipulative Treatment Clinic at MiddletownTUCOM AcademicsRelated EpisodesHow to Get into MSU's College of Osteopathic Medicine [Episode 537]The Bryn Mawr Postbac Premed Program [Episode 614]Is There Such a Thing as Too Many Drafts? Writing a Standout Med School Personal Statement [Episode 612]Follow UsYouTubeFacebookLinkedInContact Uswww.accepted.comsupport@accepted.com+1 (310) 815-9553

How do you achieve healthy GLP-1 weight loss while preserving muscle mass, energy, and sufficient nutrient intake? Do you have GLP-1 maintenance strategies in place? In this episode, Dr. Falquier bridges the gap between medication and the power of “Food as Medicine”. She provides useful food tips to help support GLP-1 users and their healthcare providers.In this episode you'll hear:1:15 - About GLP-1 agonists.2:30 - The risks of undereating when on GLP-1 medication.3:15 - How to have long-term success on GLP-1 medication.3:45 - Why Culinary Medicine is especially helpful when on GLP-1.4:10 - What to eat when on GLP-1 medication?5:00 - How to prevent muscle loss on GLP-1?5:10 - What is a good breakfast, lunch and dinner for GLP-1?Credits:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing – Will CrannExecutive Producer – Esther Garfin©2026 Alternative Food Network Inc.Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition 

Text Dr. Black your questions or comments.Dietary fat is one of the most confusing topics in nutrition. One decade it's the villain. The next, it's the hero. Right now, social media is telling us that seed oils are toxic and beef tallow is a health food.In this episode, I break down dietary fat in a way that's practical and evidence-based but not boring. I explain what fat is, why we need it, how different types of fat behave in the body, and why the current seed-oil-versus-tallow debate misses the real issue. I also talk about omega-6 fats, inflammation, frying, and why focusing on the whole food package matters more than demonizing individual ingredients.Finally, I share simple, doable strategies to help you use fat intentionally — supporting long-term cardiometabolic health without turning food into a math problem.In this episode, you'll learn:What fat is and why it's essential for healthThe difference between saturated, monounsaturated, and polyunsaturated fatsWhy omega-6 fats are not inherently inflammatoryWhy frying is the real problem — not which oil you useHow seed oils and beef tallow are both processed for safety and stabilityPractical ways to reduce saturated fat and increase healthier fatsHow to use fat where it actually adds flavor and satisfactionResources & links:Avocado Green Goddess DressingCooking Oils & Fats from Health Meets Food and the American Academy of Culinary Medicine. If you enjoyed this episode, please take a moment to rate it, leave a review, and most importantly, share it with a friend!Don't forget to visit the show website and subscribe!  For resources related to a plant-based diet or if you struggle to afford healthy food for your family, please go to eatgreenswithdrblack.com/resources.Did you know you can send Dr. Black a Text? Just click the link at the top of the show notes. You can also email me at dr.black@eatgreenswithdrblack.com.I am happy to answer general questions related to the information presented on this podcast.  Be advised that I will never offer specific medical advice via this website, even if your child is an established patient in my practice. If you have concerns about your child's health or growth, please contact their doctor.Thanks for listening and don't forget to Eat Your Greens!

Get Dr. Vonda's latest insights on strength, bone health, longevity, and aging with power delivered straight to your inbox. Join her free health & longevity newsletter here: https://www.drvondawright.com/resources/aging-longevity   You only build bone during deep sleep, and only if you get enough of a growth hormone spike to make it happen. As someone who has spent her career fighting osteoporosis, I had never connected those dots that clearly before. Morning light, deep sleep, and bone density are part of the same biological chain. That alone is worth the listen. This week, I am joined by Dr. John La Puma, the originator of culinary medicine. After reviewing over 2,200 studies for his new book, Indoor Epidemic, his conclusion is both sobering and actionable: we are spending 93% of our lives indoors, and our biology is paying for it in ways most of us cannot even perceive. Fatigue. Brain fog. Disrupted sleep. Accelerated aging. And we keep reaching for supplements and prescriptions when the answer is often just outside the door. What we cover: - Why 93% of our time indoors is a biological emergency quietly aging us faster from the inside out. - How 10 to 15 minutes of morning light resets your circadian clock and primes your body for deep, restorative sleep. - Why screen light within 30 minutes of bedtime drops melatonin by 20%, no matter what else you did right. - How deep sleep triggers the growth hormone spike your body needs to build bone, making it a frontline tool against osteoporosis. - Why green exercise feels 20% easier and drops cortisol by 21% when done in a place of your choice. - What digital obesity really means and why too many pixels burn out your brain the same way too much sugar burns out your metabolism. - How one hour of gardening a week can lower hemoglobin A1C by 0.5%, roughly equal to a starting dose of metformin. - What the Louisville Green Heart Study found, including a 22% drop in CRP, when greenery came to a community. - Why two to five intentional hours outdoors each week can give you up to five years of health span back.   About Dr. John La Puma: Dr. John La Puma is an academic clinician, trained chef, and organic farmer recognized as the originator of culinary medicine. He runs a certified organic educational farm in Santa Barbara and led the first CME course in the country teaching physicians to use nature as medicine. Indoor Epidemic is his distillation of 2,200 studies into a practical guide for reclaiming your biology. Connect with Dr. John La Puma: Website: https://www.drjohnlapuma.com/ Instagram: https://www.instagram.com/johnlapuma/   Timestamps 00:00 Intro 01:30 Culinary Medicine, Organic Farming and the Origin of a Field 03:30 The Indoor Epidemic: Why 93% Indoors Is a Biological Emergency 07:00 How 10 to 15 Minutes Resets Your Entire Biology 11:00 Screens, Melatonin and the 30-Minute Rule Before Bed 13:30 How Your Brain Cleans Itself During Deep Sleep 17:00 Why Over 50% of Your Genes Run on a Body Clock 20:00 20% Less Effort and a 19% Reduction in Mortality 24:00 Digital Obesity and What Ultra-Processed Time Is Doing to Your Brain 28:00 Indoor Air, Toxins, Carbon Dioxide and the Invisible Cognitive Drain 32:00 Chronic Inflammation, Telomere Shortening and Premature Aging 34:00 Greenery, CRP and Cardiovascular Health 38:30 Gardening, Hemoglobin A1C and the Metformin Comparison 41:00 Deep Sleep and Bone Building 44:30 The Biggest Barrier to Change and Why Knowledge Comes First 46:30 Two to Five Hours Outdoors a Week Can Add Five Years to Your Health Span  

Will RFK Jr.'s efforts to promote nutrition education in medical schools stall? Doctors-in-training embrace “culinary medicine”; As Administration relaxes their regulation, PFAS compounds shown to accelerate biological aging; Is there a cure for ringing in the ears? Biopsies reveal microplastics in 90% of prostate cancers; Can you trust the results of your on-line gut microbiome test? Can sunlight tame autoimmune disease? Birdwatchers have enhanced brain regions for attention and perception. Can one have dental x-rays and a brain MRI on the same day?

What does the new 10g sugar limit per meal actually mean for your daily routine, your energy level and your metabolic health? In this Q&A episode, Dr. Sabrina Falquier answers 9 of the most-asked questions about sugar to help you navigate the gap between the new Dietary Guidelines and your dinner plate.  In this episode you'll hear:  1:20 – The 10g Rule: What exactly does the new “added sugar limit” mean?2:40 – Natural vs. Added: Is sugar from fruit the same as sugar from soda?3:40 - Glucose vs. fructose metabolism5:10 - Can I lose weight if I still eat fruit?5:45 - Does sugar affect inflammation in joints and skin?6:20 - Are “natural” sugars like honey or maple syrup better than white sugar?6:45 - Real Food Solutions: Dr. Falquier's strategies to reduce added sugar7:15 - Are zero-calorie sweeteners safe for the gut microbiome?8:15 - The Palate Reset: How do you “detox” from sugar without getting a massive headache?9:50 - How long does it take for taste buds to change?Resource:   2025-2030 Dietary Guidelines: https://www.dietaryguidelines.gov/Do you love Culinary Medicine Recipe? Please consider supporting the podcast at Buy Me a Coffee.Credits:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing – Will CrannExecutive Producer – Esther Garfin©2026 Alternative Food Network Inc.Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition 

The new 2025-2030 Dietary Guidelines for Americans are finally here. In this episode, Dr. Sabrina Falquier breaks down what they actually mean for real kitchens, real lives and metabolic health.Are the new guidelines a win for real food and nutrient density, or do they leave us with more questions than clarity? Join Dr. Sabrina Falquier on Culinary Medicine Recipe as she shares her expert perspective on what's helpful, what's missing and what deserves a closer look in the federal government's latest nutrition guidance.Rather than rehashing food pyramids or plate graphics, this episode looks at how topics like Ultra-Processed Foods (UPF), protein prioritization, added sugars, and full-fat dairy are showing up in the conversation, and where confusion often creeps in.Dr. Falquier offers a practical, evidence-based take on the good, the bad and the messy realities of translating national guidelines into everyday eating.In this episode you'll hear:01:50 - When were the first dietary guidelines for Americans?03:50 - 2025-2030 Dietary Guidelines04:30 - Why are dietary guidelines important?05:15 - What Dr. Falquier likes about the new Dietary Guidelines.06:10 - Dr. Falquier's concerns about the new Dietary Guidelines.06:35 - Protein prioritization and the fiber gap concern09:40 - What are the Dietary Guidelines for full-fat dairy?10:10 - Gut health and the microbiome 11:15 - Why are whole grains at the bottom of the food pyramid?11:45 - Sugar, alcohol and sodium recommendations13:30 - Sustainability and planetary health14:35 - Do the new Dietary Guidelines actually empower people to use Food as Medicine?Resources & Links:Official 2025-2030 Dietary Guidelines Document: https://www.dietaryguidelines.gov/Why It's Important for Your Body to be Hydrated, Episode 5, Culinary Medicine RecipeEverything You Need to Know About Electrolytes, Episode 33, Culinary Medicine RecipeThree Easy Mocktail Recipes from Dr. Falquier, Episode 35, Culinary Medicine RecipeCredits:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing – Will CrannExecutive Producer – Esther Garfin©2026 Alternative Food Network Inc.Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition 

GLP-1s have quickly become a cornerstone of obesity and metabolic care — but the real challenge isn't whether they work, it's how the healthcare system uses them. Leaders are grappling with tough questions around hype, access, safety, cost, and long-term sustainability. In this episode, recorded live at the 2025 HLTH conference, Rae Woods moderates a candid conversation with four physician leaders: Angela Fitch, MD: Co-founder and Chief Medical Officer at Knownwell Florencia Halperin, MD: Chief Medical Officer at Form Health Spencer Nadolsky, MD: CEO and Founder of Vineyard Nathan Wood, MD: Director of Culinary Medicine at Yale Drawing from frontline clinical experience and emerging data, the panel explores why medication only approaches fall short, how wraparound care improves outcomes and adherence, and what it will take for GLP 1s to deliver true value for patients, employers, and payers. We're here to help: Ep. 229: Live from HLTH: What Can't GLP-1s Do? Ep. 248: Drugs, surgeries, and shortages: the state of obesity care in 2025 Ep. 222: It's not just GLP-1s; here's what comprehensive weight management looks like Ep. 279: ‘Food as medicine': What it is, why it matters, and how to do it right 5 trends shaping pharma strategy for 2026 (and how to adapt) Innovative solutions to today's obesity care challenges From reactive to proactive care: 4 key takeaways about today's COVID-19 landscape A transcript of this episode as well as more information and resources can be found on RadioAdvisory.advisory.com.

Are you struggling with low energy, unexpected weight gain, or a frustrating weight plateau? Chances are, you think you have a "slow metabolism." But the truth is, your metabolism isn't broken. It just needs a reset! Dr. Falquier reveals proven, sustainable strategies to fire up your internal engine for long-term fat loss and better energy. From the best time to eat to boost metabolism to how much protein to eat daily, this episode provides the practical, science-backed metabolic healing plan you need with simple recipes to help you succeed.In this episode you'll hear:1:00 - Welcome to season 3 of Culinary Medicine Recipe1:15 - Fixing a slow metabolism2:05 - What is metabolism?2:45 - Metabolic health and the effect of different foods 3:45 - How to boost metabolism4:00 - Spices as metabolic allies5:00 - What is the best time to eat for metabolism?5:30 - Is intermittent fasting actually good for you?6:00 - Balanced meals with protein, fiber, healthy fats & color variety7:00 - More muscle mass, faster metabolism7:50 - How much protein should I eat daily?9:00 - Easy protein recipes for a balanced meal13:00 - Metabolism-boosting drinks13:30 - Mindful eating14:00 - Stress and sleep pillars of lifestyle medicine14:50 – 7 principles to fix your metabolism  ResourcesHealthy Eating Plate: Your Guide to Balanced Meals·      Culinary Medicine Recipe podcast, Episode 3·      Alternative Food Network Youtube video with Dr. Falquier  Why It's Important for Your Body To be Hydrated ·      Culinary Medicine Recipe podcast, Episode 5·      Alternative Food Network Youtube video with Dr. Falquier  Lifestyle Medicine for a Healthier You·      Culinary Medicine Recipe podcast, Episode 13·      Alternative Food Network Youtube video with Dr. FalquierSpices to Reduce Inflammation in the Body·      Culinary Medicine Recipe podcast, Episode 19 ·      Alternative Food Network Youtube video with Dr. Falquier  Thinking of trying Dry January or decreasing your alcohol consumption throughout the year, find a substitute non-alcoholic drink at the sober superstore & marketplace for non-alcoholic beverages, proofnomore.Alternative Food Network gets a commission if you decide to make a purchase using this link.Click here to sign up for our free newsletter.  To become a podcast supporter, click here.Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition 

As the saying goes, we are what we eat. That age-old wisdom is behind the emergence of a new field in medicine. Ali Rogin brings us this report for our ongoing coverage of the intersection of arts and health, part of our CANVAS series. PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy

As the saying goes, we are what we eat. That age-old wisdom is behind the emergence of a new field in medicine. Ali Rogin brings us this report for our ongoing coverage of the intersection of arts and health, part of our CANVAS series. PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy

As the saying goes, we are what we eat. That age-old wisdom is behind the emergence of a new field in medicine. Ali Rogin brings us this report for our ongoing coverage of the intersection of arts and health, part of our CANVAS series. PBS News is supported by - https://www.pbs.org/newshour/about/funders. Hosted on Acast. See acast.com/privacy

In this episode, Lisa Mowers, Provincial Practice Lead with Professional Education and Practice, and Shameem Kizar, a Registered Dietitian with Alberta Health Services explore the University of Alberta's culinary medicine elective for medical students and how it's shaping the future of healthcare. You'll learn: • What culinary medicine is and why it's important for future physicians • How medical students are gaining practical skills to turn nutrition science into everyday meals • Where culinary medicine is headed in the next 5–10 years • The unique role dietitians play in helping patients and colleagues put nutrition science into action Want to learn more? Watch this CBC video featuring the University of Alberta's culinary medicine elective: These future physicians are learning culinary medicine https://www.youtube.com/watch?v=ZA90vT4SBBo Did you know? The Alberta Health Services Wellness Kitchen offers online food and nutrition education classes accessible to all Albertans. Explore the Cooking, Food & Nutrition offerings in the SHC Wellness Centre Virtual Program Guide. These classes offer opportunities for Albertans to learn more about health food preparation, mindful eating and good nutrition.

Today, I am thrilled to reconnect with a previous guest, Dr. Mary Claire Haver.  Dr. Haver is a board-certified OBGYN, a certified menopause provider, and the founder of Mary Claire Wellness, a private medical practice focusing on women in midlife. Her best-selling book, the Galveston Diet, and her latest New York Times best-seller, The New Menopause, are fabulous resources for middle-aged women. In our discussion today, we dive into various aspects of perimenopause, looking at the associated challenges. We discuss factors accelerating ovarian aging, the role of contraception, mental health shifts, and the often delayed diagnosis of premature ovarian insufficiency. We examine the differences between hormone replacement therapy and oral contraceptives, discussing the importance of advocacy for women's health and the benefits of vaginal estrogen. We explore the disparity in federal funding for women's health research, the impact of the Women's Health Initiative, body composition changes, the estrabolome, the 30 Plant Challenge, and the advantages of HRT. Dr. Haver also talks about her preferred supplements.  I'm sure you will find this conversation a valuable resource that you will likely revisit several times. IN THIS EPISODE YOU WILL LEARN: Why perimenopause is so fraught with chaos Some of the factors that hasten ovarian aging How perimenopause causes significant changes in neurotransmitters, leading to cognitive changes The differences between HRT and oral contraceptives How estrogen loss during menopause affects vaginal tissue The benefits of vaginal estrogen for symptoms of menopause  How women's health research funding prioritizes reproduction over menopause and perimenopause How HRT can help with fat loss and muscle mass in postmenopausal women The emergence of eating-disordered behaviors in menopausal women Some of the lesser-known symptoms of menopause and ways to overcome them How HRT could impact the longevity and cognitive health of women Bio: Dr Mary Claire Haver Dr. Mary Claire Haver is a board-certified OB-GYN who has devoted her adult life to women's health. When she began to experience the changes of menopause and mid-life weight gain, she created her online program, The Galveston Diet, which currently has over 80,000 students. The Galveston Diet is the first and only nutrition program in the world created by a female OB-GYN, designed for women in menopause. As part of her ongoing research, she became certified in Culinary Medicine in 2019, specializing in medical nutrition. In 2021, Dr. Haver opened Mary Claire Wellness; the clinic was born out of repeated requests from the Galveston Diet students and Dr. Haver's social media followers for personal guidance.  Dr. Haver lives with her husband and two daughters in Galveston, Texas. She is the author of The Galveston Diet (Rodale; January 10th, 2023). Connect with Cynthia Thurlow   Follow on ⁠Twitter⁠, ⁠Instagram⁠ & ⁠LinkedIn⁠ Check out Cynthia's ⁠website⁠ Submit your questions to ⁠support@cynthiathurlow.com⁠ Connect with Dr. Mary Claire Haver On the⁠ Mary Claire Wellness website⁠ ⁠Instagram⁠ ⁠TikTok⁠ ⁠Facebook⁠ ⁠YouTube⁠ Books Mentioned Dr. Haver's books, ⁠The Galveston Diet⁠ and ⁠The New Menopause ⁠ ⁠The Menopause Brain⁠ and the⁠ XX Brain⁠ by Lisa Mosconi Previous Episode Mentioned ⁠Ep. 308 Dr. Mary Claire Haver: Weight Gain in Middle Age, Perimenopause and Inflammation

Southern Remedy Healthy and Fit is hosted by Josie Bidwell, Professor of Preventive Medicine and Nurse Practitioner at UMMC. If you have a question for Josie, you can email fit@mpbonline.org. It this episode, Josie talks about culinary medicine.If you enjoy listening to this podcast, please consider contributing to MPB. https://donate.mpbfoundation.org/mspb/podcast. Hosted on Acast. See acast.com/privacy for more information.

What if healthy food actually became the most delicious part of your day?In this episode of Better Health Bookshelf, host Mike Capuzzi talks with Dr. Deborah Kennedy about culinary medicine—the practical approach to making nutritious food taste so good, you'll want to eat it. If you're tired of the chemicals, sugar, and salt hidden in your food—or frustrated that healthy cooking feels bland or boring—this episode will give you a new path forward.What you'll learn:How to make healthy eating sustainable by maximizing flavor.Simple kitchen strategies to cut sugar and salt without losing taste.Why food as medicine isn't hype—it's a powerful, science-backed solution.Listen now to discover how to transform your relationship with food and cook meals that heal, energize, and satisfy.Click here to grab your copy of Culinary Medicine: Maximizing Flavor to start making healthy food craveable today.If you find this episode helpful, please consider subscribing and sharing it with friends and family.

How Much Do Doctors Know About Nutrition? Who won in a head-to-head test of nutrition knowledge––doctors or patients? Listen to today's episode written by Dr. Michael Greger at @NutritionFacts.org #vegan #plantbased #plantbasedbriefing #wfpb #Plantbasednutrition #nutrition #doctorsandnutrition #medschoolnutrition   ============================ Original post: https://nutritionfacts.org/video/how-much-do-doctors-know-about-nutrition/    ========================== Related Episodes Use Search Field where you listen (or at PlantBasedBriefing.com/episodes) and enter related terms 816: As a Radiation Oncologist Suffering from IBD, Discovering Plant-Based Nutrition Has Changed My Life https://plantbasedbriefing.libsyn.com/816-as-a-radiation-oncologist-suffering-from-ibd-discovering-plant-based-nutrition-has-changed-my-life-by-isabelle-vallires-md-at-forksoverknivescom  735: Culinary Medicine at NYU: Dr. Sara Zayed's Mission to Revolutionize Medical Education https://plantbasedbriefing.libsyn.com/735-culinary-medicine-at-nyu-dr-sara-zayeds-mission-to-revolutionize-medical-education-by-megan-edwards-at-forksoverknivescom  396: A Registered Dietitian's Professional & Personal Journey to WFPB Nutrition https://plantbasedbriefing.libsyn.com/396-a-registered-dietitians-professional-personal-journey-to-wfpb-nutrition-by-didem-varol-at-nutritionstudiesorg  271: Doctors Don't Learn Nutrition in Med School. Here's How That Affects You. https://plantbasedbriefing.libsyn.com/271-doctors-dont-learn-nutrition-in-med-school-heres-how-that-affects-you-by-lucy-danziger-at-thebeetcom  ============================ Dr. Michael Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. He is a graduate of the Cornell University School of Agriculture and Tufts University School of Medicine. He founded NUTRITIONFACTS.ORG is a non-profit, non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day.   His latest books —How Not to Age, How Not to Die, the How Not to Die Cookbook, and How Not to Diet — became instant New York Times Best Sellers. His two latest books, How to Survive a Pandemic and the How Not to Diet Cookbook were released in 2020.  100% of all proceeds he has ever received from his books, DVDs, and speaking engagements have always and will always be donated to charity. ============================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

Host Ramesh Kumar welcomes Dr. Michael Fenster — better known as “Chef Dr. Mike” — interventional cardiologist, classically trained chef, and leading voice in the field of culinary medicine. Chef Dr. Mike will be familiar to many of our listeners as the keynote speaker at HCAA's 2025 Executive Forum. Together, they dive into what it means to move beyond basic nutrition advice toward a truly holistic food-health experience — where timing, setting, social connection, and emotional well-being are all part of the recipe. They explore how employers can build healthier ecosystems for their workforce, and why investing in food as medicine could offer meaningful returns when it comes to preventing chronic disease. It's a rich and energizing conversation that rethinks the role of food in well-being, as well as the role self-funded employers can play in making it work. This episode was sponsored by WLT Software. For more information, visit HCAA.org. Find all of our network podcasts on your favorite podcast platforms and be sure to subscribe and like us. Learn more at www.healthcarenowradio.com/listen/

On this episode, Ragnar speaks with Karl Guggenmos, a Certified Master Chef, visionary leader, and culinary medicine expert with over 60 years of experience in the food industry. Beginning his culinary journey as an apprentice in Europe, Karl became the Dean of Culinary Education at Johnson & Wales University, shaping the future of chefs' education. Karl has been a driving force behind the growing field of culinary medicine, which blends the art of cooking with the science of nutrition to promote health and prevent chronic disease. Tune in to hear Karl discuss how culinary medicine is transforming the future of food and health, and discover the importance of breaking down silos between these fields. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

Guest Lisa Goldman Rosas is an authority on public health who says that food insecurity goes deeper than hunger and can lead to chronic diabetes, heart disease, and even anxiety and depression. Rosas champions a concept she calls “nutrition security,” which focuses on food's health value over mere calories. She discusses her work with “Recipe4Health,” an Alameda County-led program that issues produce prescriptions, offers health coaching, and integrates electronic health records to improve diets and well-being. Food is medicine, Rosas tells host Russ Altman on this episode of Stanford Engineering's The Future of Everything podcast.Have a question for Russ? Send it our way in writing or via voice memo, and it might be featured on an upcoming episode. Please introduce yourself, let us know where you're listening from, and share your question. You can send questions to thefutureofeverything@stanford.edu.Episode Reference Links:Stanford Profile: Lisa Goldman RosasRecipe4HealthConnect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>> Twitter/X / Instagram / LinkedIn / FacebookChapters:(00:00:00) IntroductionRuss Altman introduces Lisa Goldman Rosas, a professor of epidemiology and population health, medicine and pediatrics at Stanford University.(00:03:56) Journey Into Food & HealthLisa's path from environmental science to food security and medicine.(00:05:54) Food Insecurity vs. Nutrition SecurityDistinguishing between food insecurity and nutrition security.(00:07:12) Food Choices Under PressureFactors that contribute to food insecurity in families.(00:09:03) Health Impacts of Food InsecurityLinks between food insecurity, chronic illness and mental health issues.(00:12:04) Government & Policy SupportHow programs like SNAP and WIC support food access.(00:14:15) Food as MedicineA growing movement connecting healthcare with nutrition support.(00:17:34) Trial Periods & Lasting ImpactWhy short-term programs can help families discover healthier habits.(00:21:27) What is Recipe4Health?An outline of a clinic-based produce and behavior prescription program.(00:24:07) When Disease Causes Food InsecurityHow expensive chronic disease can push people into food insecurity.(00:24:23) Medicaid Waivers for Food PrescriptionsThe state level policy shifts that allow food as a reimbursable health expense.(00:26:27) Private Sector's Role in Food InsecurityHow companies are getting involved in promoting healthy foods.(00:27:34) Simple Tips for Eating BetterStrategies to make small but impactful changes for eating healthier.(00:30:39) Conclusion Connect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>>Twitter/X / Instagram / LinkedIn / Facebook

Chef and PhD Public Health Nutritionist, Dr. Deborah Kennedy, joins Dr. Falquier to explore the evolving role of food as medicine programs in healthcare, what current financial structures support these programs and what funding mechanisms need to change. Whether you're a healthcare professional, policymaker, or simply passionate about nutrition and wellness, this episode offers valuable insights into what systemic shifts are necessary to make nutrition-based healthcare more accessible and sustainable.In this episode you'll hear:2:50 – Difference between food as medicine and culinary medicine5:45 – What happens when medically tailored meals or produce prescriptions come to an end?6:45 – How can culinary medicine outcomes be measured to show clinical and cost effectiveness? 11:00 – Who's funding food prescriptions, medically tailored meals and nutrition education?16:45 – Are there food as medicine programs outside the U.S.?23:00 – Who pays for culinary medicine coaching?24:30 – The future of culinary medicine28:00 – Book series: Culinary Medicine From Clinic to Kitchen31:00 – Dr. Kennedy's Food Coach AcademyResourceHealth Affairs Journal, April 2025 I Food, Nutrition & HealthCredits:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing – Will CrannExecutive Producer – Esther Garfin©2025 Alternative Food Network Inc.Become a supporter of this podcast: https://www.spreaker.com/podcast/culinary-medicine-recipe--3467840/support.

What if everyday pantry staples could help you eat healthier and more affordably, and also free up your time in the kitchen? In this episode, registered dietitian Milette Siler shares why food is medicine is a powerful tool for improving health alongside traditional medicine and pharmacotherapy, and how ingredients like canned tomatoes and canned fruits can play a nutritious role in your meals. Whether you're aiming to improve your own health or help others do the same, this conversation highlights how smart food choices, even from a can, can support a healthy, balanced diet.  In this episode you'll hear:2:45 – Why does food as medicine matter?7:30 –  About Teaching kitchens10:15 – Nutrients in fresh vs. canned and frozen foods15:30 – How to store fresh herbs16:10 – Fiber in canned tomatoes and canned fruits19:00 – Are canned fruits healthy?21:15 – Should you drain canned fruit?25:15 – What to avoid when buying canned fruit26:10 – Is there a concern with BPA in canned foods?27:30 – Smoothies and satiety30:45 – How to build a healthy pantry32:30 – What does a dietitian do?35:30 – “It's what we don't eat that gets us into trouble.”  Thank you to our sponsor, Pacific Coast Producers.Resource:https://scijournals.onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.5849CREDITS:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound & Editing – Will CrannExecutive Producer – Esther Garfin©2025 Alternative Food Network Inc.Become a supporter of this podcast: https://www.spreaker.com/podcast/culinary-medicine-recipe--3467840/support.

Christina Badaracco, MPH, RDN, LDN, works as a healthcare consultant, author, and thought leader, seeking to advance the role of nutrition in healthcare. She applies her expertise in healthcare and public health research, policy, and practice to support leading institutions and organizations across the world to improve care delivery and health outcomes. She also regularly writes, teaches, and develops training and programs about nutrition, culinary medicine, and sustainable agriculture—including designing and directing award-winning and innovative culinary medicine training and programs for various healthcare institutions and professional associations and coauthoring The Farm Bill: A Citizen's Guide and Mix It Up: The Culinary Medicine Cookbook for Mixing Things up in the Kitchen. Christina previously worked for Avalere, a healthcare advisory firm, as well as the U.S. Environmental Protection Agency, Teaching Kitchen Collaborative, Oakland Unified School District, and NIH Clinical Center. Christina holds various leadership roles within the Academy of Nutrition and Dietetics and Slow Food and she is actively engaged in her local food and healthcare systems. Pertinent links: Food As Medicine Network Live 2025 in Chicago on 5/7: https://www.foodasmedicinenetwork.com/masterclassSociety for Nutrition Education and Behavior in Indianapolis on 7/11: https://raybourn.my.site.com/SNEB/s/lt-event?id=a1YVs000000r8nRMAQ#/Agendahttps://www.linkedin.com/in/christina-badaracco/https://www.christinabadaracco.com/eventshttps://www.oliviathomasrd.com/book https://www.rewire-health.com/blog/cooking-up-behavior-change-omas-pre-conference-culinary-medicine-workshophttps://www.healthaffairs.org/content/forefront/food-vital-ingredient-transforming-obesity-carehttps://www.instagram.com/cbadarac/Support the showThe Gaining Health Podcast will release a new episode monthly, every second or third Wednesday of the month. Episodes including interviews with obesity experts as well as scientific updates and new guidelines for the management of obesity.If you're a clinician or organization looking to start or optimize an obesity management program, and you want additional support and resources, check out the Gaining Health website! We offer a Roadmap to starting an obesity program or practice, pre-recorded Master Classes, digital resources including patient education materials and office forms, and much more! Check out our resources on our Gaining Health Shop! If you are loving this podcast, please consider supporting us on Patreon

Claim your complimentary gift of my exclusive mini weight care guide today!Link: Weight Care Guide — Dr. Francavilla Show (thedrfrancavillashow.com)Have you ever been told what to eat—but not how to actually make it?That gap between nutrition advice and real-life cooking is exactly what culinary medicine aims to fill. It's the bridge between knowing what supports your health and actually making it work in your kitchen and your lifestyle.In this episode, we're diving into the practical side of healthy eating—through the lens of culinary medicine. You'll hear from registered dietitian and public health expert Christina Badaracco, who leads culinary medicine training programs nationwide and recently co-authored a new cookbook called Mix It Up.We talk about:What culinary medicine really means (and why it matters)How teaching kitchens and group cooking programs help build skills and confidenceCommon barriers to cooking and how to overcome themCreative ways to bring culinary medicine into healthcare, community settings, and even your own homeChristina's journey writing Mix It Up and how it's designed to help beginners and hesitant cooks eat better without the overwhelmWe also dig into a big question: how can patients eat well—even when they're eating less, such as during treatment with medications like Wegovy or Zepbound? Christina shares the thinking behind flexible recipes, ingredient swaps, and why making every bite count doesn't have to mean complicated cooking.Whether you're a provider, patient, or just someone who wants to feel more at home in the kitchen, this conversation will leave you with tools, ideas, and a fresh perspective on food and health. Press play now to get started.Connect with Ms. Christina:Book: Mix It UpCo-Author's Website: Olivia ThomasWebsite: Christina BadaraccoLinkedin: Christina Badaracco, MPH, RDN, LDN Information about teaching kitchens: Growing the Value of Teaching Kitchens to Promote Healthy Cooking and Lifestyle BehaviorsTeaching Kitchen Collaborative members: https://teachingkitchens.org/member-list/Teaching kitchen training toolkit: https://teachingkitchens.org/toolkits/Characteristics of Current Teaching Kitchens: Findings from Recent Surveys of the Teaching Kitchen CollaborativeConnect with me:Instagram: doctorfrancavillaFacebook: Help Your Patients Lose Weight with Dr. FrancavillaWebsite: Dr. Francavilla ShowYoutube: The Doctor Francavilla ShowGLP Strong: glpstrong.com

Trouble sleeping?Sluggish energy?Frustrated?Your liver might be talking to you!In this episode Dr. Sina shares how her liver got her attention and caused her to leave her medical career and a surgery residency with lots of debt and no clear path forward.  But she trusted herself and went on to study Traditional Chinese Medicine (TCM) which she loves.  Now Dr. Sina and her liver are thriving.  Find out what you can do to access the spring energy and help your liver.

In this episode, we are diving deep into the role of food in disease prevention and gaining more insights into the concept of food as medicine.Dr. Allison Collins is a pediatrician, certified culinary medicine specialist, and board-certified lifestyle medicine specialist who focuses on helping children, teens, and families prevent, treat, and reverse chronic diseases through lifestyle changes. As Director of Lifestyle and Culinary Medicine at Kaiser Permanente Santa Clara, she developed the Cook for Health program and leads intensive lifestyle medicine programs for both pediatric and adult patients. Dr. Collins regularly teaches plant-forward culinary medicine classes and conducts cooking demos for patients and healthcare providers. A Fulbright Scholar and American Nutrition Society Fellow, she is affiliated with the American Academy of Pediatrics and the American College of Lifestyle Medicine.Sponsor:The podcast is made possible by FoodNiche-ED, a gamified platform that enhances the knowledge of food and health. Learn more on foodniche-ed.comTwitter: https://twitter.com/foodniche_edInstagram: https://www.instagram.com/foodniche_ed/Facebook: https://www.facebook.com/FoodNicheEd/LinkedIn:https://www.linkedin.com/company/foodniche-educationAbout Dr. Olayanju:Dr. Julia Olayanju is a scientist and educator who advocates for enhanced nutrition education in schools and communities. She is the founder of FoodNiche-ED and FoodNiche where she and her team are driving a healthier future through programming, resources and technology.https://www.linkedin.com/in/juliaolayanju/

ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. The science behind plant-predominant whole-food nutrition, joyful movement, and restorative sleep in enhancing quality of life and promoting recovery. From Evidence to Wellness: Integrative Medicine Approaches for Living Well with Cancer In this enlightening episode, Chef AJ welcomes Dr. Michelle Loy, MD, DipABOIM, DipABLM, DABMA, FAAP, a trailblazing physician in integrative and lifestyle medicine, to discuss how evidence-based, patient-centered, holistic approaches can enhance quality of life for those living with cancer. Dr. Loy delves into her innovative work and shares practical tips for incorporating nutrition, mind-body practices, and other integrative therapies into conventional state-of-the-art cancer care. Dr. Loy is a board-certified physician in Integrative Medicine, Lifestyle Medicine, Medical Acupuncture, and Pediatrics. She serves as an Assistant Professor at Weill Cornell Medicine/NewYork-Presbyterian Hospital, where she provides consultations addressing complex medical issues across all ages. A Harvard graduate with an MD from Cornell, Dr. Loy completed her Integrative Medicine fellowship at Columbia University/Stamford Hospital and earned Medical Acupuncture certification from SUNY Downstate Medical Center and the American Board of Medical Acupuncture. Her dedication to advancing integrative health is reflected in her leadership roles with the AAP Section of Integrative Medicine, American Board of Integrative Medicine, and the American College of Lifestyle Medicine. Insights into the evidence surrounding medical cannabis, culinary mushrooms, herbs, and botanicals for individuals facing cancer, including guidance on their appropriate use. The dangers of cancer misinformation, emphasizing the importance of seeking trusted, credible, evidence-based information, and guidance on discerning reliable resources. Complete list of published works at PubMed at: https://www.ncbi.nlm.nih.gov/myncbi/michelle.loy.1/bibliography/public/ More About Dr. Loy: Dr. Loy is a Lecturer for the Plant-Based Nutrition Certificate Program at Cornell University and serves on the medical advisory board of Plant Powered Metro New York. Her "Shop with the Doc" Culinary Medicine series and Virtual Shared Medical Appointments have been transformative for patients, offering innovative, evidence-based solutions for better health. In her free time, Dr. Loy enjoys exploring farmer's markets, cooking plant-forward meals for her husband and five children, and staying active through running and yoga. Follow Dr. Michelle Loy: Weill Cornell Profile: https://weillcornell.org/michelle-h-loy-md Getting to Know Dr. Loy - Weill Cornell News: https://weillcornell.org/news/getting-to-know-michelle-loy-md-of-integrative-health-and-wellbeing Doximity: https://www.doximity.com/pub/michelle-loy-md

Send us a textMid-life is about taking back control and time, and finally taking care of you. The importance of dietary choices becomes even more relevant as we age. This week I'm talking about my love for chicken nuggets and mozzarella sticks, and sharing a few quick recipes for feel good food that tastes great too. You'll hear practical tips and recipes for butternut squash power bowl and fish tacos, to help you incorporate nutritious and delicious foods into your routine. The episode concludes with an invitation to a free masterclass focused on easy-to-make, healthy recipes that help you feel great!00:00 Introduction to Culinary Medicine and Menopause01:08 The Rise of Menopause Discussions01:29 Supplements vs. Diet02:14 Personal Journey with Food03:55 The Importance of Healthy Eating05:15 Mediterranean Diet Essentials06:30 Delicious and Healthy Recipes09:29 Join the Free Masterclass10:43 Conclusion and InvitationMasterclass, Wed., Feb 5, 4pm ET. Register here. Follow Christine Van Bloem on Instagram @theemptynestkitchen and on Facebook @emptynestkitchen Learn more about Menopause Meal Plans Sign up for my FREE 10 Essential Tools for the Empty Nest Kitchen

Text Dr. Black your questions or comments.Ever wonder how food can be a cornerstone of your health journey? In this episode of Eat Your Greens, I sit down with the brilliant Dr. Jaclyn Albin, a leader in culinary medicine and director of the UT Southwestern Culinary Medicine program. Dr. Albin shares her inspiring journey from traditional medicine to building a program that empowers individuals to take charge of their health through food.We dive deep into the concept of culinary medicine—what it is, how it works, and why it's so impactful. From teaching medical students how to discuss food with patients to running community-based cooking classes, Dr. Albin explains how food, science, and medicine intersect to create a powerful tool for prevention and healing.In this conversation, you'll learn:How culinary medicine bridges nutrition science, cultural traditions, and medical care.What a typical culinary medicine session looks like—from chopping onions to setting realistic health goals.Real-life success stories that show how even small dietary changes can transform lives.Practical tips for families to start improving their diets today, no matter their budget or time constraints.Whether you're curious about how to cook healthier meals, manage chronic conditions, or learn more about the growing field of food-as-medicine, this episode is packed with actionable insights and inspiration.Why listen? If you're ready to discover the joy and power of food to improve health, this episode is for you. Plus, Dr. Albin's insights might just spark some ideas for your own health journey—or even inspire you to explore culinary medicine in your community."Culinary Medicine Gets Cooking in Oak Cliff"   videoFind Dr. Albin on LinkedIn and at UT SouthwesternFind a Culinary Medicine Program near you.If you enjoyed this episode, please take a moment to rate it, leave a review, and most importantly, share it with a friend! For my free guide to Living a Plant-Forward Life, visit the show website and subscribe! eatgreenswithdrblack.com For resources related to a plant-based diet or if you struggle to afford healthy food for your family, please go to eatgreenswithdrblack.com/resources.You can contact Dr. Black at dr.black@eatgreenswithdrblack.comI am happy to answer general questions related to the information presented on this podcast. Be advised that I will never offer specific medical advice via this website, even if your child is an established patient in my practice. If you have concerns about your child's health or growth, please contact their doctor.Thanks for listening and don't forget to Eat Your Greens!

In this episode of Intelligent Medicine, Nutritionist Leyla Muedin discusses the rising importance of integrating culinary medicine in modern healthcare. Leyla emphasizes the need for blending ancient dietary wisdom with contemporary scientific practices to improve overall health and prevent disease. She highlights how convenience foods laden with preservatives and additives are detrimental to our gut health and advocates for a more thoughtful approach to nutrition. Traditional practices from Chinese and Ayurvedic medicine are revisited, stressing the importance of addressing root causes rather than relying purely on pharmacological solutions. Leyla calls for a healthcare approach that includes nutrition professionals to provide personalized dietary advice, ultimately leading to a proactive, holistic, and sustainable health management system.

GLP-1 medications are everywhere—on your FYPs, on the evening news, and, as JVN shares, in your own weekly routine. But what do these drugs really do? In this no-holds-barred conversation with Dr. Terry Simpson, a surgeon and culinary medicine expert, JVN dives deep into the science, the side effects, and the cultural firestorm surrounding GLP-1s like Ozempic. Are they the future of weight loss and metabolic health—or just another wellness trend? Trigger Warning: This episode contains discussions about eating disorders, body image, and weight loss medications. Please listen with care. Dr. Terry Simpson, MD is a physician, research scientist, weight loss surgeon, cook, author, dad, and a proponent for healthy eating. "And not in that order.” He received his undergraduate, graduate, and medical degrees from The University of Chicago. When he became a fellow of the American College of Surgeons he was the 22nd Native American to become a surgeon and the first Alaska Native to become one. He was the first surgeon to be certified in the field of Culinary Medicine - which means not only is he up to date with the latest nutrition research but he can cook too! When not in clinic, you'll find him on social media with more than 1 million followers, battling medical misinformation, inspiring healthy habits. You can find Dr. Terry Simpson on Instagram @drterrysimpsonmd and TikTok @drterrrysimpson Follow us on Instagram @CuriousWithJVN to join the conversation. Jonathan is on Instagram @JVN. Transcripts for each episode are available at JonathanVanNess.com. Find books from Getting Curious guests at bookshop.org/shop/curiouswithjvn. Our senior producers are Chris McClure and Julia Melfi. Our associate producer is Allison Weiss. Our engineer is Nathanael McClure. Production support from Julie Carrillo, Anne Currie, and Chad Hall. Our theme music is “Freak” by QUIÑ; for more, head to TheQuinCat.com. Curious about bringing your brand to life on the show? Email podcastadsales@sonymusic.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, we dive into nutrition and disease prevention helping people develop a greater appreciation for the concept of food as medicine. Dr. Allison Collins is a pediatrician, certified culinary medicine specialist, and board-certified lifestyle medicine specialist who focuses on helping children, teens, and families prevent, treat, and reverse chronic diseases through lifestyle changes. As Director of Lifestyle and Culinary Medicine at Kaiser Permanente Santa Clara, she developed the Cook for Health program and leads intensive lifestyle medicine programs for both pediatric and adult patients. Dr. Collins regularly teaches plant-forward culinary medicine classes and conducts cooking demos for patients and healthcare providers. A Fulbright Scholar and American Nutrition Society Fellow, she is affiliated with the American Academy of Pediatrics and the American College of Lifestyle Medicine. Sponsor: The podcast is made possible by FoodNiche-ED, a gamified platform that enhances the knowledge of food and health. Learn more on foodniche-ed.com Twitter: https://twitter.com/foodniche_ed Instagram: https://www.instagram.com/foodniche_ed/ Facebook: https://www.facebook.com/FoodNicheEd/ LinkedIn:https://www.linkedin.com/company/foodniche-education About Dr. Olayanju: Dr. Julia Olayanju is a scientist and educator who advocates for enhanced nutrition education in schools and communities. She is the founder of FoodNiche-ED and FoodNiche where she and her team are driving a healthier future through programming, resources and technology. Connect: https://www.linkedin.com/in/juliaolayanju/

Send us a textIn this conversation, Kevin and Alex discuss the unique journey of Sour Flower Vinegar, exploring its origins, the fermentation process, and the health benefits of using whole fruit vinegar. They delve into the philosophy of culinary medicine, the importance of foraging and sustainability, and innovative ways to incorporate vinegar into daily life. The discussion highlights the connection between food, health, and creativity, emphasizing the role of nature in their culinary adventures.If you want to learn more, you can follow them @sourflowervinegar on Instagram or visit them at sourflowervinegar.net and they've even set up a discount code for listeners of the The Daily Apple!! Type in APPLE20 (all caps) and try exactly what we talked about!Some takeaways for you!Sour Flower Vinegar is made from whole fruits, enhancing nutrient retention.The fermentation process increases the bioavailability of antioxidants.Culinary medicine combines health benefits with creative cooking.Foraging for local fruits supports sustainability and reduces waste.Vinegar can help control blood sugar spikes and improve metabolic health.Unique flavors from foraged ingredients create novel culinary experiences.The health benefits of vinegar extend beyond diet to skin and hair care.Engaging with food creatively can enhance overall well-being.Sour Flower Vinegar ships to all 50 states in the US.The philosophy of staying wild and connected to nature promotes true health. Prime Health Associates

Cooking enough to feed a family comes with its own challenges but something a lot of people overlook is the challenges that come with cooking for just 1-2 people, especially after spending years feeding hungry kids and now having them out of the house. Today's guest, Chef Christine Van Bloem, is here today to share her best cooking tips for empty nesters or those with fewer mouths to feed who still want to enjoy their meals. Hi! I'm Christine, and I'm so excited to be cooking, writing, and helping everyone sink into to a better life. If you're looking for healthier recipes for one and two, you're in the right place. My philosophy is simple: It's a meal, not a mortgage. Real food is the most important factor in good cooking. After surviving a heart attack in 2020 and the loss of my brick & mortar cooking school business, I've found new purpose cooking for my empty nest. Post heart attack, I'm reforming my butter-loving, heavy cream worshiping ways by making changes to how I cook, taking things in a healthier direction, without doing a complete 180 and still keeping things flavorful and delightful. The key here is healthier. I'm not afraid of butter, but I'm using a touch instead of stick. A tablespoon or two of cream or half-and-half, not a cup, and so on and so forth. And now that the kids are grown and living lives on their own, I'm re-learning how to cook for two. I'm currently training in culinary nutrition with The American College of Culinary Medicine and have researched The Mediterranean Diet & Menopause for my capstone project. https://emptynestkitchen.com/ FB: @emptynestkitchen IG: @theemptynestkitchen Subscribe, rate, and review this podcast and get a copy of our Weekend Survival Guide as a thank you! Just email a screenshot of your review to admin@estheravant.com and we'll send it over ASAP! Thanks for your support! Get your Weight Loss That Lasts Cheat Sheet at: https://www.go.estheravant.com/cheatsheet Learn about our 12-week Gone For Good coaching program: www.estheravant.com/coaching Join the Live Diet-Free FB group: www.facebook.com/groups/livedietfree Connect with Esther on Instagram (shoot me a DM and let me know you listen to the podcast!): www.instagram.com/esther.avant

In this episode, I'm talking about a culinary medicine class I recently completed, offered by George Washington University and my local community college. The class, designed specifically for food service professionals, emphasized the importance of health and diet, particularly through the lens of the Mediterranean diet. As a heart attack survivor, we get into the deeper dive into the diet's benefits, including its potential to alleviate menopausal symptoms. I'll also fill you in on a new offering—Menopause Meal Plans—featuring curated recipes, shopping lists, and a private Facebook group to support women in adopting healthier eating habits. 00:00 Intro00:15 Culinary Medicine Class Experience01:52 Understanding Diet and Health04:56 The Mediterranean Diet05:28 Controversies and Clarifications06:42 Practical Tips for a Healthier Diet12:35 Capstone Project and Menopause17:51 Menopause Meal Plans24:08 Conclusion and Upcoming Events

Join Dr. Shivani Gupta as she welcomes Dr. Sabrina Falquier, a leading culinary medicine specialist, to the Fusionary Health podcast. In this eye-opening episode, they explore the life-changing potential of integrating food and medicine. Discover how you can harness the power of nutrition to enhance your health and well-being with insights and stories that will inspire you to rethink your meals. Dr. Falquier is a multilingual and multicultural board-certified physician in Internal Medicine, Culinary Medicine, and Lifestyle Medicine. With a rich cultural background and extensive medical experience, she founded Sensations Salud in 2020 to promote health through nutritional knowledge and culinary literacy. She also hosts the "Culinary Medicine Podcast," where she shares practical tips on healthy eating.   What You'll Learn and Episode Highlights:   The fundamentals and impact of culinary medicine on health. Dr. Falquier's journey from traditional to culinary medicine. Strategies for making nutritious meals delicious and accessible. Personalized nutrition tailored to individual needs, budgets, and cultural backgrounds. Techniques for integrating healthier eating habits within families. Empowering teenagers and medical students through culinary literacy. Using spices and sauces to enhance meal flavor and nutrition. Insights into the future of culinary medicine in medical education and patient care. Dr. Falquier's community work with Olivewood Gardens. Smart meal planning and maintaining a well-stocked pantry. Overcoming family resistance to healthier foods.   Why You Should Watch:   Transform your approach to wellness with culinary medicine. Learn easy cooking tips for enjoyable healthy eating. Understand the interconnectedness of nutrition, lifestyle, and well-being. Be inspired by Dr. Falquier's dedication to using food as medicine. Gain insights into making cooking a fun, collaborative family activity. Explore the future of culinary medicine in healthcare practices.   Join Dr. Shivani Gupta and Dr. Sabrina Falquier in this enlightening episode as they explore the transformative power of culinary medicine. Whether you're a healthcare professional, a food enthusiast, or someone looking to improve your diet, this episode offers valuable insights and practical advice on embracing food as medicine. Don't miss out on this inspiring conversation that bridges the gap between nutrition and holistic health. Learn more about our host visit: www.shivanigupta.com Show sponsored by Fusionary Formulas. Visit www.fusionaryformulas.com use code FUSIONARYHEALTH for 15% off your entire order. #CulinaryMedicine #HealthyEating #Nutrition #FoodAsMedicine #HolisticHealth #DrSabrinaFalquier #DrShivaniGupta #FusionaryHealth #HealthyLifestyle #Wellness #CookingTips #HealthyRecipes #MedicalEducation #FamilyHealth #Spices #NutritiousFood #HealthyLiving #HealthJourney #DietAndHealth #IntegrativeMedicine  

When it comes to your health, food can be both the problem and the treatment. We explore the culinary medicine movement and see what doctors are learning about food allergy awareness.

If you've suffered heartburn, reflux, bloating, indigestion, stomach pain or nausea, this is the episode for you. Today we're giving you an integrative approach to help with gastritis – combining pharmaceuticals with lifestyle and alternative tools.I'll be talking thoughCauses, symptoms and medications for gastritis and when to see a doctorWhat specific lifestyle factors can influence gastritisFoods to eat and avoidProtective eating habitsHerbal/alternative therapiesAnd my gastritis routine i.e. what I would do every day if I had symptoms and wanted to control themA special thanks to our research team at Doctor's Kitchen, our science writer Sakina Okoko and GP and CEO of Culinary Medicine, Dr Sumi Baruah helped out hugely with this episode. My sincere thanks to them both for helping review multiple sources of information including patient information websites, NHS clinical summaries and academic papers reviewing lifestyle and herbal remedies.

Executive Chef Jim Perko, Sr., CEC, AAC joins guest host Leigh Klekar on the Speaking of Women's Health Podcast to discuss how food is used as medicine. He also shares some of his most popular recipes and the correct way to use a knife in the kitchen.Culinary Medicine ToolkitIn the Kitchen VideosCulinary Medicine WebsiteRaisin reduction recipeCashew-naise recipePlease call 440.613.2447 to schedule an appointment with the Culinary Medicine team.Support the Show.

Today, I am thrilled to reconnect with a previous guest, Dr. Mary Claire Haver.  Dr. Haver is a board-certified OBGYN, a certified menopause provider, and the founder of Mary Claire Wellness, a private medical practice focusing on women in midlife. Her best-selling book, the Galveston Diet, and her latest New York Times best-seller, The New Menopause, are fabulous resources for middle-aged women. In our discussion today, we dive into various aspects of perimenopause, looking at the associated challenges. We discuss factors accelerating ovarian aging, the role of contraception, mental health shifts, and the often delayed diagnosis of premature ovarian insufficiency. We examine the differences between hormone replacement therapy and oral contraceptives, discussing the importance of advocacy for women's health and the benefits of vaginal estrogen. We explore the disparity in federal funding for women's health research, the impact of the Women's Health Initiative, body composition changes, the estrabolome, the 30 Plant Challenge, and the advantages of HRT. Dr. Haver also talks about her preferred supplements.  I'm sure you will find this conversation a valuable resource that you will likely revisit several times. IN THIS EPISODE YOU WILL LEARN: Why perimenopause is so fraught with chaos Some of the factors that hasten ovarian aging How perimenopause causes significant changes in neurotransmitters, leading to cognitive changes The differences between HRT and oral contraceptives How estrogen loss during menopause affects vaginal tissue The benefits of vaginal estrogen for symptoms of menopause  How women's health research funding prioritizes reproduction over menopause and perimenopause How HRT can help with fat loss and muscle mass in postmenopausal women The emergence of eating-disordered behaviors in menopausal women Some of the lesser-known symptoms of menopause and ways to overcome them How HRT could impact the longevity and cognitive health of women Bio: Dr Mary Claire Haver Dr. Mary Claire Haver is a board-certified OB-GYN who has devoted her adult life to women's health. When she began to experience the changes of menopause and mid-life weight gain, she created her online program, The Galveston Diet, which currently has over 80,000 students. The Galveston Diet is the first and only nutrition program in the world created by a female OB-GYN, designed for women in menopause. As part of her ongoing research, she became certified in Culinary Medicine in 2019, specializing in medical nutrition. In 2021, Dr. Haver opened Mary Claire Wellness; the clinic was born out of repeated requests from the Galveston Diet students and Dr. Haver's social media followers for personal guidance.  Dr. Haver lives with her husband and two daughters in Galveston, Texas. She is the author of The Galveston Diet (Rodale; January 10th, 2023). Connect with Cynthia Thurlow   Follow on Twitter, Instagram & LinkedIn Check out Cynthia's website Submit your questions to support@cynthiathurlow.com Connect with Dr. Mary Claire Haver On the Mary Claire Wellness website Instagram TikTok Facebook YouTube Books Mentioned Dr. Haver's books, The Galveston Diet and The New Menopause  The Menopause Brain and the XX Brain by Lisa Mosconi Previous Episode Mentioned Ep. 308 Dr. Mary Claire Haver: Weight Gain in Middle Age, Perimenopause and Inflammation

Do you struggle with family dinners? Would you like to enjoy drama-free mealtimes?  Are your children picky eaters?   Find more peace and presence around the dinner table by listening to this discussion about how families can gather, cook and eat together.    We welcome a special guest today, Dr. Jaclyn Albin. She is a med-peds physician at UT Southwestern.  She is the director of their culinary medicine program, an Associate Professor of Internal Medicine and Pediatrics, and practices primary care across the lifespan. She also serves as the founding Associate Program Director for the combined Internal Medicine/Pediatrics Residency Program.  She is trained in lifestyle medicine and is a certified culinary medicine specialist (CCMS). She serves on the national advisory board for the CCMS program at Health meets Food and studies the impact of culinary medicine classes in medical education, patient care, and community settings.   Feeding a family and building a heathy relationship with food is hard. It requires a hands-wide-open mindset as well as presence, acceptance, trust, and patience.   Slow down, be fully present, and leave your devices elsewhere.  Share stories and make mealtimes an experience of connection and love   Listen to hear more practical strategies for healing your own relationship with food and gathering peacefully to enjoy family mealtimes with less drama. If you happen to be interested in incorporating culinary medicine and lifestyle medicine into your practice, Dr Albin shares many tip and tools to make this happen. Move beyond consuming this amazing podcast. True change happens when you work with us - virtually and/or in-person. If you want to experience culinary medicine and lifestyle medicine yourself, join me for Yoga, Coaching, Mindfulness and Culinary Medicine retreat at Sagrada or Nicasio Creek Farm. www.jessiemahoneymd.com/retreat-nicasio-creek-farm Coach with Jessie - 1:1, in topic-focused small groups, or at a retreat. www.jessiemahoneymd.com Work with both of us in person at The Mindful Healers Annual Retreat www.jessiemahoneymd.com/retreats Hire one or both of us to speak or lead a workshop on any topic covered in the Mindful Healers Podcast. We also create team retreats, teach yoga, and offer experiential mindfulness for teams, groups, grand rounds, institutions, and conferences. www.jessiemahoneymd.com/mindful-healers-podcast www.awakenbreath.org  www.jessiemahoneymd.com/speaking *Nothing shared in the Mindful Healers Podcast is medical advice.   #physicianwellness #mindfulnesscoach #pauseandpresence #physiciancoach    

Dr. Basma Faris is a board certified OBGYN and Certified Culinary Medicine Specialist, who started her career as a registered dietitian. She is the founder of PollyPrep which is an educational program and telemedicine practice for people with PCOS. She aims to care for people with PCOS through Nutrition, Medicine and Education and to spread awareness to the public and health professions about PCOS. She recently assumed the role of Vice Chair of the Advisory Board of the Culinary Medicine Specialty Board. She resides in Brooklyn, NY with her multigenerational family and dog. She is licensed in NY and Florida. Some of the topics we discussed were:What culinary medicine isWho culinary medicine is for The pathway to learn culinary medicineThe benefits of culinary medicine for physicians and for patientsWhat you can do with culinary medicineHow Dr. Faris works with people through ZoomAdvice for physicians who want to learn about culinary medicine or start doing it themselvesHer number one tip for listeners And more!Learn more about me or schedule a FREE coaching call:https://www.joyfulsuccessliving.com/Join the Voices of Women Physicians Facebook Group:https://www.facebook.com/groups/190596326343825/Connect with Dr. Faris:pollyprepmd.compollyprep.comculinarymedicine.orghttps://www.instagram.com/drbasmafaris/ 

Today on AirTalk, a Texas immigration law has been blocked hours after the Supreme Court allowed the strict immigration law to take effect. Also on the show, LAPD interim Chief Dominic Choi talks with Larry; Why people are turning to smaller community banks; A look into a new course on ‘Culinary Medicine” for patient care; and more. Federal Appeals Court blocks Texas immigration law — again (00:17) Larry interviews LAPD Interim Chief Choi (9:28) Should CA public schools offer Personal Finance Education? (33:26) Why people are making the switch to hometown banks (43:19) A new course examines ‘Culinary Medicine' for patient care (55:33