Podcasts about dairy foods

In this episode of Food Safety Matters, we discuss the top food safety stories of 2024 and their implications. We cover: The Boar's Head Listeria Outbreak [6:24] USDA Announces Immediate Changes to Listeria Rule, Inspections for RTE Food Facilities Following Deadly Listeria Outbreak, USDA Launches Internal Investigation Into How it Handled Boar's Head's Unsanitary Production Facility Congress Members Question USDA About Failure to Prevent Fatal Boar's Head Listeria Outbreak Boar's Head to Face Criminal Investigation Over Listeria Outbreak as Tenth Death is Reported  Following Outbreak, Boar's Head Forms Food Safety Council of Top Experts, Closes Facility, Discontinues Liverwurst Inspection Reports Show Mold, Insects, Meat Residues, and More at Boar's Head Facility Responsible for Listeria Outbreak Boar's Head RTE Deli Meats Recalled After Two Listeriosis Deaths It's Time to Reformulate Deli Meats to Reduce the Risk of Listeria monocytogenes—Feature story for Food Safety Magazine December ‘24/January '25, by Kathleen Glass, Ph.D., Wendy Bedale, Ph.D., and Daniel Unruh, Ph.D. The McDonald's/Taylor Farms E. coli Outbreak [18:53] FDA Closes Investigation of McDonald's E. Coli Outbreak Without Tests Confirming Onions as Source McDonald's E. coli Outbreak Grows to 104 Illnesses in 14 States; Testing Has Not Yet Found Outbreak Strain FDA Unable to Implicate Grower in E. coli Outbreak Linked to Taylor Farms Onions Served at McDonald's CDC Names Taylor Farms Onions as Cause of McDonald's E. coli Outbreak; Patient Count Rises to 90 Beef Ruled Out as Source of McDonald's E. coli Outbreak, Quarter Pounders Return to Restaurants Major Chains Pull Onions Due to E. coli Concerns After Taylor Farms Confirmed as McDonald's Supplier  At Least One Death Caused by E. coli Outbreak Linked to McDonald's Quarter Pounders  Food Safety Five Ep. 1: Fatal E. coli Outbreak Linked to Onions on McDonald's Quarter Pounders—Food Safety Five Newsreel video Grimmway Farms E. coli Outbreak [32:31] Grimmway Farms Carrot E. coli Outbreak Closed; No Match Found in Environmental Samples Canada Recalls Carrots Implicated in Fatal E. coli Outbreak Affecting U.S. Death Reported in E. coli Outbreak Linked to Nationally Distributed Organic Carrots  The Yu Shang Foods Listeria Outbreak [33:48] Another Infant Death Linked to Yu Shang Listeria Outbreak  Yu Shang Brand RTE Meats Cause Two-Year-Long Listeria Outbreak Resulting in Death of an Infant  Food Safety Technology Developments [36:37] How Rapid Development of Technology Has Revolutionized Food Safety—Food Safety Magazine on-demand webinar How is the Revolution in Technology Changing Food Safety?—“Food Safety Insights” column for Food Safety Magazine June/July '24, by Bob Ferguson How is the Revolution in Technology Changing Food Safety?—Part 2—“Food Safety Insights” column for Food Safety Magazine August/September '24, by Bob Ferguson How is the Revolution in Technology Changing Food Safety?—Part 3—“Food Safety Insights” column for Food Safety Magazine December ‘24/January '25, by Bob Ferguson  Listeria, Salmonella Represent 40 Percent of FDA Food and Beverage Recalls in Last 20 Years FDA Human Foods Program Restructuring [42:39] FDA Budget Constraints Lead to International Information-Sharing for Chemical Safety Reviews FDA Human Foods Program Reveals Work Plans for 2025 FDA Introduces Streamlined Complaint Process on First Day of New Human Foods Program FDA Outlines its Developing Systematic Post-Market Review Process for Chemicals in Food FDA Reorganization Officially Approved, Will be Implemented by October 1 Food Safety Five Ep. 2: How Budget Constraints May Influence FDA Food Chemical Safety Work—Food Safety Five Newsreel video Highly Pathogenic Avian Flu (HPAI) H5N1 and Dairy Foods [50:30] California Declares State of Emergency Over HPAI H5N1 Outbreak in Dairy Cows USDA Begins Five-Part National Milk Testing Strategy for HPAI H5N1 As Outbreak Rages On, USDA to Begin Field Trials for HPAI H5N1 Vaccine in Cattle USDA-FSIS to Begin Routine Monitoring for HPAI in Dairy Cows Under National Residue Program FDA Publishes Dairy Food Safety Research Agenda for HPAI H5N1 More Canadian Milk Testing, New Pasteurization Study Shows HPAI is Not Food Safety Risk USDA Finds HPAI in Muscle of Sick Dairy Cow; Study Shows Infectious Potential of Contaminated Raw Milk  USDA Experiments Show Cooking Beef Patties to “Well Done” Kills HPAI Virus USDA Testing Retail Ground Beef for HPAI H5N1; Maintains That U.S. Meat Supply is Safe FDA Testing Finds HPAI in Retail Milk Samples; Research Required to Determine Infectivity, Food Safety Risk USDA Now Requires HPAI Testing for Dairy Cattle, Mandatory Reporting USDA's Salmonella Framework for Raw Poultry Products [57:35] USDA-FSIS to Hold Two Public Meetings on Salmonella Framework for Raw Poultry in December USDA-FSIS Extends Comment Period for Proposed Salmonella Regulatory Framework Study Supports USDA's Serotype-Specific Regulatory Framework for Salmonella in Poultry USDA-FSIS Publishes Proposed Regulatory Framework for Salmonella in Raw Poultry  USDA-FSIS: Salmonella Officially an Adulterant in Breaded, Stuffed Raw Chicken Products at 1 CFU/g or Higher NACMCF Reports on Reducing Salmonella in Poultry, Advises FSIS on Proposed Regulatory Framework Esteban and Eskin: On the Frontlines of the Food Safety Fight Against Salmonella in Poultry—Food Safety Matters podcast FSMA 204/Food Traceability Rule Compliance [1:04:09] Leading Food Industry Associations Join Forces to Form FSMA 204 Collaboration  Public-Private, Sector-Neutral Partnership for Food Traceability Aims to Advance Industry Toward FSMA 204 Compliance  Report Highlights Industry Concerns With FSMA 204 Compliance, Barriers to Implementation World's Largest Food Distributor Sysco Unveils its FSMA 204 Traceability Plan Kroger's Traceability Policy Goes Beyond FSMA 204 by Including All Foods FDA Updates Human Foods Priorities; Releases FSMA 204, Foodservice Employee Health Resources Second Bill Introduced to Weaken FSMA 204; Safe Food Coalition Voices Opposition  Legislation Would Delay FSMA 204 Compliance Date, Ease Retailer Recordkeeping Requirements FSS '24: Regulatory, Industry Experts Share Best Practices Around FSMA 204 and Traceability Efforts Ep. 179. Dr. Takashi Nakamura: Ensuring Fresh Produce Safety From Field to Fork—Food Safety Matters Podcast  Better Food Traceability Can't Wait—Editorial piece by Frank Yiannas Legislation Targeting Food Additives and “Generally Recognized as Safe” (GRAS) Substances [1:13:13] FDA Could Decide Whether to Ban Red Dye 3 in Food ‘In the Next Few Weeks,' Officials Reveal in Senate Hearing  Congress Members Urge FDA to Ban Red Dye 3 in Food  FDA Budget Constraints Lead to International Information-Sharing for Chemical Safety Reviews  FDA Outlines its Developing Systematic Post-Market Review Process for Chemicals in Food BVO No Longer Authorized for Food Use by FDA The Evolving Landscape of Food Additives Regulation in the U.S., from the States to FDA California Bill Banning Some Artificial Colors in School Foods Advances, Awaits Signature Into Law  FDA Reviewing Safety of Food Chemicals of Concern, Like PFAS, BPA, Red Dye 3, and More  FDA Files Petitions to Rescind Approvals for Four Carcinogenic Food, Color Additives  ‘Toxic Free Food Act' Would Close FDA GRAS ‘Loophole' Allowing Potentially Toxic Additives in Food  Illinois Food Safety Act Banning Four Food Additives Passes State Senate, Amended to Include Manufacturers Pennsylvania is Latest State to Introduce Food Additives Legislation, While Kentucky Urges FDA to Take Control Missouri, Washington Introduce Bills to Ban Same Food Additives as California Food Safety Act Another Bill Introduced in New York to Expand State Regulation of Food Additives ‘Safe School Meals Act' Addresses Pesticides, PFAS, Food Dyes, and More in School Lunches Food Safety Five Ep. 2: How Budget Constraints May Influence FDA Food Chemical Safety Work—Food Safety Five Newsreel video  Ep. 162. Brian Sylvester: How the California Food Safety Act is Shaping U.S. Food Additives Regulation—Food Safety Matters Podcast Environmental and Chemical Contaminants [1:24:42] FDA Defends Revoking Authorizations for Most Phthalates; Remaining Uses Under Review High Levels of Toxic Plasticizers Phthalates, Bisphenols Found in Nearly All Foods in U.S.  EU Considering Bisphenol Ban in Food Packaging Based on Nontraditional Risk Assessment; Scientists Show Support  EU Moves Closer to Possible Ban on BPA in Food Contact Materials  USDA Testing for 2023 Shows 99 Percent of Foods Do Not Exceed Pesticide Residue Tolerances  EFSA: Pesticide Residues Below Legal Limits in More Than 96 Percent of EU Food Samples EPA Immediately Suspends Use of Herbicide Dacthal With Emergency Order EPA Cancels Agricultural Use of Harmful Pesticide Acephate  Pesticide Chlormequat is Being Detected More Frequently in Humans, EPA Poised to Allow its Use on Food Crops California Assembly Passes Bill Expediting Review of Herbicide Paraquat Center for Food Safety Petitions EPA to Ban PFAS in Pesticides, Pesticide Containers EWG Publishes 2024 Dirty Dozen List of Produce Most Contaminated With Pesticides  Kraft Heinz Voluntarily Pulls Lunchables from School Lunch Program Following Consumer Reports Petition  Baby Food Safety Act Would Give FDA Authority to Limit Toxic Heavy Metals in Food for Children  Maryland Introduces Bill to Require Toxic Heavy Metals Testing for Baby Foods, Disclosure of Results Recall Rethink: Food Recall Vulnerabilities Exposed by the Cinnamon Applesauce Incident—Cover story for Food Safety Magazine August/September '24, by Steven Mandernach, J.D. and Carrie Rigdon, Ph.D. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Tuesday on AOA, powered by Cenex, we start the show with a look at the holiday week market action and potential volatility surrounding tariff talk and more with Garrett Toay from AgTraderTalk. In Segment Two, we hear from Heather Anfang, President of Dairy Foods at Land O'Lakes, about dairy trends and shifting consumer habits. Next up in Segment Three, we talk more about the nomination of Brooke Rollins to be the next Secretary of Agriculture and the latest news from Capitol Hill regarding Farm Bill, disaster aid and more with Farm Progress Policy Editor, Josh Baethge. Then we close the show with another conversation from the 2024 NAFB Convention as we hear from the new Chairwoman of the US Grains Council, Verity Ulibarri.

This episode of Bone Talk reviews the crucial role dairy plays in supporting bone health. BHOF CEO Claire Gill is joined by two distinguished experts from the National Dairy Council, Dr. Michelle Slimko and Dr. Christopher Cifelli, who share their extensive knowledge in nutrition research. Together, they dive into the essential nutrients found in dairy, the latest research findings, and why dairy is important for maintaining strong bones at every stage of life.

Today, we delve deep into the science and innovation with Michelle Schwenk, the president and food science consultant at Bellis Food Solutions in Decatur, Illinois. Bellis is a company renowned for its insights into formula development, technical guidance, and testing for the food industry, working with everything from candy to dairy. We reveal the joy of coupling water science with food processing. From the process of creating unique food products to understanding the importance of water activity and isotherms in maintaining food quality and predicting shelf life - we've got it all.Michelle's got some fascinating stories about troubleshooting tricky food formulas and how her expertise in water activity came into play. We'll hear about the intriguing transformation story of sticky gummies and the low sugar product category, which Michelle describes as a challenge in the food industry. So food nerds and innovators alike, let's get ready to dive into an enriching conversation filled with the complexities of food science, obstacles, and advances in our industry. This is an episode every food-preneur be they seasoned or budding shouldn't miss.

(Today's Halacha was presented by Rav Shemuel Pinhasi of Jerusalem)The Talmud in Masechet Aboda Zara records a debate concerning the issue of "Reha Milta," meaning, the status of the fragrance emitted by non-kosher foods. The practical implication of this question is whether a person may walk in the street near a store where non-kosher food is prepared, and thus from which the smell of non-kosher food emanates. Halacha accepts the view that "Reha Lav Milta," meaning, we do not afford significance to the smell of non-kosher food. Hence, although one should not have specific intention to avoid the smell of non-kosher food, he may walk past a facility that emits the smell of non-kosher food without concern, since smelling the food does not constitute any violation.The exception to this rule is forbidden foods that are specifically used for fragrance. For example, the Rashba (Rabbi Shemuel Ben Aderet of Barcelona, 1235=1310) ruled that one may not smell roses of a tree that is Orla (that had been planted within the previous three years), or wine used for idolatry if it contains special spices for fragrance. Since these items are specifically intended for fragrance, one may not smell them. Generally, however, as mentioned, it is permissible to smell forbidden foods.A separate issue concerns the status of "Ze'a," the "sweat" or steam that a food produces when it is heated. Unlike fragrance, the steam of forbidden food is deemed equivalent to the food itself, and is thus forbidden. Likewise, steam produced by meat that comes in contact with a dairy food renders that dairy food forbidden for consumption (and vice versa). Since the steam produced by the meat is deemed equivalent to the meat itself, a dairy food that absorbs this steam is no different from dairy food that absorbed actual meat.For this reason, it is forbidden to use a microwave oven for both meat and dairy foods. The steam produced by meat as it is cooked is absorbed by the interior walls of the microwave, which are no different than the walls of a pot. Therefore, if one would then cook a dairy food in the microwave, that food would absorb the taste of the meat food and would thus be forbidden. Of course, the same would apply to cooking meat in a microwave that had been used for dairy foods.One may not use a microwave oven for dairy foods even after twenty-four hours have passed since it was used it for meat (or vice versa). Even though the cooking was done in violation of Halacha, after the fact the food is permissible since the cooking took place more than twenty-four hours after the microwave oven was used for meat. But if one cooked dairy foods in a microwave oven within twenty-fours after it was used for meat, the food must be discarded.One may cook meat in a dairy microwave oven (or vice versa) only if he ensures to cover the food, with either the special microwave covers sold in stores, or with saran wrap. The food must be completely sealed so that no steam from the microwave penetrates the food.If one heated sambusak in a meat microwave, or kibbeh in a dairy microwave, the food is nevertheless permissible. The cheese in the sambusak and the meat in the kibbeh are covered by dough, and are thus not directly exposed to the steam in the microwave. Therefore, although this certainly should not be done, if one mistakenly warmed sambusak in a meat microwave, or kibbeh in a dairy microwave, he may eat the food.Finally, Hacham Ovadia Yosef permits cooking parve foods in a meat or dairy microwave oven and then eating those foods with meat or dairy foods. This ruling is based on the Halachic principle known as "Noten Ta'am Bar Noten Ta'am," or "second-degree taste." The meat taste absorbed by the parve food in the microwave oven does not have the capacity to then render a dairy food forbidden when the parve food comes in contact with it, and there is thus no problem at all with warming a parve food in a meat or dairy microwave oven.Summary: One may smell foods that are forbidden for consumption, with the rare exception of food items that are specifically intended for fragrance. It is forbidden to prepare meat foods in a dairy microwave oven (or vice versa) unless the meat food is thoroughly covered. If one did cook meat food in a dairy microwave (or vice versa), the food is forbidden for consumption, unless the microwave had not been used for dairy foods in twenty-four or more hours. One may cook parve foods in a microwave oven. It is forbidden to prepare sambusak in a meat microwave oven or kibbeh in a dairy microwave oven, but if one did so the food is permissible for consumption.

What is the status of a parve food, such as rice, which was cooked in a pot which one uses with meat? May that rice now be eaten together with dairy products, such as yoghurt?The Shulhan Aruch (Yoreh De'a 95), based on the Gemara (Hullin 112), addresses the case of "Dagim She'alu Bi'k'ara Shel Basar" – fish which were cooked in a meat pot, and he rules that this fish may be eaten with "Kutah" – a dairy food. Although the taste of meat is absorbed in the pot, and this taste is imparted into the fish, the fish may nevertheless be eaten with dairy product. The reason is that the taste of meat imparted into the fish is "Noten Ta'am Bar Noten Ta'am" (an expression known by the acrostic, "Nat Bar Nat") – a "second degree" taste. This taste was first absorbed by the walls of the pot, and then imparted into the fish. By this point, the taste is not strong enough to qualify as "meat" with respect to the prohibition against eating meat with milk, and so the fish may be eaten with dairy foods. This would apply to any parve food, and thus rice cooked in a meat pot may be eaten with yoghurt.There is considerable discussion, however, regarding the scope of this lenient ruling. The Shulhan Aruch addresses the case of fish which already had been cooked in a meat pot, and one now wishes to eat the fish with dairy products. Accordingly, the Shach (Rav Shabtai Ha'kohen, 1621-1662), in his commentary to Yoreh De'a, asserts that this Halacha applies only after the fact, once the fish had been cooked in a meat pot. Le'chatehila (from the outset), however, one may not cook parve food in a meat pot with the intention of eating it with milk or dairy products. Although this food may be eaten with dairy products if it were cooked in a meat pot, one may not cook it in a meat pot with this intention from the outset. This ruling of the Shach is accepted by numerous leading Sephardic Poskim, including the Ben Ish Hai (Rav Yosef Haim of Baghdad, 1833-1909), the Kaf Ha'haim (Rav Yaakob Haim Sofer, Baghdad-Jerusalem, 1870-1939), Hacham Bension Abba Shaul (Jerusalem, 1924-1998), and Hacham Mordechai Eliyahu (1929-2010).According to this position, if one wants to eat parve food with a dairy product – such as rice with yoghurt – he must cook it in a parve pot (or, of course, in a dairy pot). If, however, the rice was cooked in a meat pot, it may nevertheless then be eaten with yoghurt after the fact.Hacham Ovadia Yosef understood the Shulhan Aruch's ruling differently. Citing proofs from the Bet Yosef, Hacham Ovadia writes that the Shulhan Aruch did not intend to limit his ruling to a situation of Be'di'abad (after the fact), once the parve food had been cooked in a meat pot. Rather, he meant that this may be done even from the outset. Meaning, in the case of rice, one may from the outset decide to cook rice in a meat pot with the intention of then eating it with yoghurt. It emerges, then, that according to Hacham Ovadia, one does not need parve pots in his home, because he may cook parve food in either a meat or dairy pot, and then eat it with either meat or dairy products.Significantly, even the stringent opinion permits cooking parve food in a meat pot with the intention of eating it with dairy foods if the meat pot is "Eno Ben Yomo" – meaning, it has not been used with meat in the past 24 hours. In such a case, the taste of meat in the walls of the pot is considered "Noten Ta'am Li'fgam" – detrimental to the taste of the food now being cooked in the pot, and may therefore be disregarded entirely. Hence, such a pot may, according to all opinions, be used to cook parve food even with the clear intention to then eat that food with dairy products. According to Hacham Ovadia, it makes no difference whether or not the pot had been used with meat in the previous 24 hours, as either way, one may cook parve food in the pot with the intention of eating it with dairy products.It should be noted that Ashkenazim follow a far more stringent view, forbidding eating a parve food with dairy products even after it had been cooked in a meat pot which is "Ben Yomo." If dairy food happened to mix with this parve food, then Ashkenazim permit eating the food, but they do not permit adding dairy products to this food if it had been cooked in a "Ben Yomo" meat pot.Incidentally, it is worth mentioning that the Shulhan Aruch's ruling clearly shows that fish may be cooked in a meat pot. Although it is forbidden to eat fish with meat, the Shulhan Aruch explicitly writes that fish that had been cooked in a meat pot is permissible. The explanation is that the Sages forbade eating fish with actual meat, but not fish into which the taste of meat had been imparted. Therefore, if one wishes to grill fish on a barbeque that had been used with meat (as many people do during the Nine Days, when meat is forbidden), this is allowed, as long as the barbeque is thoroughly cleaned to ensure that it does not contain any actual pieces of meat.Summary: According to Sephardic practice, it is permissible to cook a parve food in a meat pot with the intention of then eating the parve food with dairy foods, such as cooking rice in a meat pot to eat it with yoghurt. (And, vice-versa, one may cook a parve food in a dairy pot with the intention of eating it with meat.) However, many Sephardic Poskim maintain that this may be done only if the meat pot had not been used with meat in the previous 24 hours, but if it had, then although parve food cooked in the pot may then be eaten with dairy products, one should not cook the food in this pot with this intention. According to Hacham Ovadia Yosef, even if the pot had been used with meat during the previous 24 hours, one may use it to cook parve food with the intention of then eating that food with dairy products.

It is forbidden for two acquaintances to eat at the same table if one eats meat and the other milk or dairy products. The Sages were concerned that the acquaintances might share each other's food and thus violate the prohibition against partaking of meat with milk, and they therefore forbade eating meat at the same table where somebody partakes of milk, and vice versa. (See Shulhan Aruch, Yore De'a 88). Acquaintances may eat meat and milk at the same table only if they place on the table a "Heker," or some object that is not normally on the table (such as a vase), to remind them that they may not partake of each other's food. If the table is long and the two acquaintances eat far enough from each other so that one cannot reach the other's plate, then they may eat together at the same table, even without a "Heker."The question arises as to whether these Halachot apply to a person who eats meat alone at a table containing dairy foods (or vice versa). In this case, there is no other person with whom he might share food, but on the other hand, we should perhaps still be concerned that he may mistakenly partake of the dairy foods.Indeed, Halacha forbids eating meat alone at a table containing dairy foods (or vice versa), even if one places a "Heker." In the case of two acquaintances, placing a "Heker" allows them to eat together because they have two safeguards: the "Heker," and each other. Meaning, even if one of them overlooks the "Heker" and wishes to partake of the other's food, the other person will likely stop him. In the case of a person eating alone, however, the "Heker" serves as his only safeguard, and this does not suffice to permit eating with dairy food on the table.Hacham Ovadia Yosef added, however, that one may eat meat at a table containing dairy foods if another person is present. Even if that person does not eat anything, his presence suffices as the second "safeguard" which allows eating meat at a table containing dairy foods.The Peri Megadim (work by Rabbi Yosef Teomim, 1727-1792) noted that this prohibition does not apply to a person who had eaten meat within the previous six hours. Even though such a person may not partake of dairy foods, he may eat Parve food at a table together with somebody eating dairy foods. The Peri Megadim maintains that the Sages did not go so far as to forbid eating at a table with dairy foods within six hours of eating meat. Likewise, it would be permissible for somebody to prepare a dairy dish within six hours of eating meat, provided, of course, that he ensures not to taste any of the dairy food. Summary: One may not eat meat at the same table where an acquaintance eats dairy foods (or vice versa), unless they are seated beyond arm's length from each other, or they place on the table an item that is not usually on the table. A person eating alone may not eat meat if dairy products are on the table (and vice versa), even if he places an object on the table. Within six hours of eating meat, one may not eat dairy foods, but he may eat Parve food at a table with an acquaintance eating dairy foods. One may prepare dairy dishes within six hours of eating meat.

It is permissible to store meat and dairy products together in the same freezer. Each food should be wrapped individually, either in sealed bags or in its original packaging, to ensure that all potential problems are avoided even if the packages are positioned right next to each other and even if they touch each other. It is preferable, if possible, to designate separate shelves in the freezer to avoid mistakes, but strictly speaking, it is entirely permissible to place wrapped meat and dairy foods next to each other in the freezer.When it comes to the refrigerator, extra care must be taken due to the presence of dairy liquids that can leak and drip onto the foods situated beneath it. Meat and dairy foods should be positioned in such a way that dairy liquid cannot leak onto meat products. Alternatively, one can carefully wrap all meat and dairy foods in the refrigerator, or line shelves used for dairy foods, so no liquid can fall onto the foods below. As long as one ensures to protect meat products in the refrigerator from leaks of milk and other dairy liquids, it is permissible to keep both kinds of food together in the refrigerator.Summary: It is permissible to keep meat and dairy products together in a freezer or refrigerator, provided that they are individually wrapped. In a refrigerator, where dairy liquid may be present, steps must be taken to ensure that no dairy liquid drips onto meat products.

From Leanne and Susie on The Nutrition Couch this episode: We take a look at plant based alternatives to dairy, and what you need to be mindful of if you ditch dairy; We reveal foods you should be eating for strong, silky hair; Our client case study is about gas: when is it abnormal and how to deal with it? So sit back, relax and enjoy this week's episode!  Tune in on Wednesday for your mid-week motivation. Don't Miss an Episode   Don't forget to subscribe to the podcast so you never miss an episode and follow us on social media @the_nutrition_couch_podcast to ask us questions & see our food product reviews.  It would mean the world to us if you could leave us a 5 star review in the purple Apple podcast app (scroll to the bottom of the app to find the ratings and reviews) as this really helps push up higher in the charts to expose our podcast to more ears.  Please follow Susie on her Instagram & Facebook and Leanne on her Instagram, TikTok and the Leanne Ward Nutrition Podcast. See omnystudio.com/listener for privacy information.

Jay and Ron discuss what preparations dairy farms make for the oncoming frigid weather (-20 degrees) and Jay share information about his travel to the International dairy Foods Association Forum in Orlando Florida and the networking he did while attending. Jay talks about the importance of networking in economic development.

See omnystudio.com/listener for privacy information.

According to the American Farm Bureau Federation, the price of the average Thanksgiving dinner for 10 this year is up 20% as inflation continues to take a bite out of the U.S. consumer's wallet. But are media reports of potential shortages of butter and turkey accurate, or are these key holiday meal ingredients readily available?Throughout the month of October and into November, news stories suggested that a range of grocery items, most notably butter, eggs, and turkeys, might be harder to find this holiday season. To get to the bottom of the supply chain situation, we spoke with Michael Dykes, president of the International Dairy Foods Association, and Brian Earnest, senior protein analyst with CoBank.This episode is sponsored by Novus International, a leader in swine, poultry and dairy nutrition solutions driven by science. Novus' products and services look at the whole animal, focusing on productivity and well-being, in order to feed the world affordable and wholesome food. For more information, visit Novus' website at www.novusint.com

In this episode, we'll explore two research projects being conducted by Dr. Kevin Harvatine, Professor of Nutritional Physiology at Penn State University. He is looking at the effects of feeding fat supplements to cows along with monitoring characteristics of dairy foods such as butter that are produced from cows that are fed certain fat supplements. Episode host and guest: host -Ginger Fenton with Guest Dr. Kevin Harvatine

Ag Cooperative and food powerhouse, Land O'Lakes, has been present in the dairy showcase at grocery stores for a long time - but they're making a new push with shredded cheese and cubed chunks. Pam Jahnke visits with Heather Anfang, VP of U.S. Dairy Foods at Land O'Lakes about the label and the story behind it. John Hineberg, market advisor with Total Farm Marketing, explains recent drops in dairy cheese prices and the volatility behind it. See omnystudio.com/listener for privacy information.

We know from last week's episode that estrogen plays a vital role in bone, breast, vaginal health and more and that too little estrogen can be concerning. But what happens when we have too much estrogen? Tune in to learn about symptoms of excessive estrogen, reasons for estrogen dominance, and our thoughts on the various forms of estrogen replacement therapy.    In this episode, we discuss risks of synthetic estrogen including pills, creams, vaginal rings, patches and more. Learn how to address estrogen dominance in a functional medicine perspective, what testing is needed before going on any form of hormone replacement therapy, and how bioidentical hormones are different. Plus we discuss risks of excessive estrogen and how you can balance out levels with diet, lifestyle, and supplemental support.    Also in this episode:  Episode 280 Why You Need Estrogen Episode 233 Estrogen Dominance Drivers of Excessive EstrogenBirth Control ConcernsEpisode 106 Regulating Your Cycle Episode 107 Regulating Your Cycle Part 2 Types of Estrogen Replacement Therapy Functional Approach to Hormone ReplacementNeurohormone Lab Episode 149 Getting Your Cycle Back Julva Cream The Difference Between Bioidentical and Synthetic Hormones Estrogen Dominance Symptoms Risks of Excessive Estrogen Lifestyle Support  Consider Removing DairyHormones in Dairy Foods and Their Impact on Public Health Episode 82 Pros and Cons of Dairy Grassfed Whey Protein Remove Plastics from the HouseholdBamboo Kids Dining Set Poop DailyPhytoFiber Relax and Regulate Probiotic Challenge Maintain Healthy Body Composition and Muscle Mass12 Week Ketosis Program 10 Day Real Food Detox Food As MedicineWhole Roasted Cauliflower  Kale Chips Supplement SupportBroccoDetox Reset Restore Renew Detox Packs Phytofiber Relax and Regulate B-Complex Women's Hormone Bundle Stress Manager Bundle Bio-C Plus Estrogen Dominance Protocol   Sponsors for this episode:  This episode is sponsored by Santa Cruz Medicinals, makers of potent and affordable CBD with effective dosing. For more information check out www.scmedicinals.com and use code ALIMILLERRD for 15% off your order. 

The Hanukah Light Series is sponsored by Max and Anita Benatar L'iluy Nishmat his cousin Dena Leah bat Sarah Rasha z"lSupport the show (https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=DB9GZ7TJG8T36&source=url)

INGREDIENTS OF THE DAY:  None A rare, genetic disorder called Laron Syndrome may hold the key to the development of new therapies and dietary treatments for the prevention of some cancers and Type-2 diabetes.  In this episode, the trail to these discoveries is explored in the fascinating story of the connection between dwarfism, disease, and longevity.  Show Notes: To Contact Show:  foodlabelsrevealed@gmail.com Facebook Page:  https://www.facebook.com/prophetofprocessedfood/?ref=bookmarks The podcast can be subscribed to at the iTunes store, or Google Play, or using most of the podcast apps available for smart phones or tablets.  Just search under Food Labels Revealed. References: Fight Aging.org:  “On Laron Syndrome in Ecuador” https://tinyurl.com/dndu2b4c The New York Times:  “Ecuadorian Villagers May Hold Secret to Longevity” https://tinyurl.com/25uhvyt9 Rare Diseases Website:  “Laron Syndrome” https://tinyurl.com/3fpuswa8 Medical Daily:  “… Ecuadorian Dwarfs Have Genetic Mutation That Protects From Disease …” https://tinyurl.com/a3bhzx8 Online Mendelian Inheritance in Man:  “Laron Syndrome” https://www.omim.org/entry/262500 YouTube Video:  “Dwarfism May Provide Cancer Cure Clue” https://www.youtube.com/watch?v=NzUZi3F7d0Y Wikipedia:  “Insulin-like Growth Factor 1” https://tinyurl.com/yx5b6zhc National Institutes of Health:  “Hormones in Dairy Foods and … Impact on Public Health” https://tinyurl.com/3a2m28bx The Journal of Clinical Endocrinology & Metabolism:  “Laron Syndrome … 1958–2003” https://tinyurl.com/32b5sjhx Music: Intro music is the "Peter Gunn Theme" by Henri Mancini. Outro music is “Dark Science” courtesy of David Hilowitz.

We screamed for ice cream to the tune of $1.08 billion more than usual during the Pandemic. There have never been so many delicious, guilt-free versions on the market to cater to every taste and diet preference from keto and paleo to vegans and lovers of dairy. This episode will give you some ideas for healthier versions of America's favorite dessert.PRODUCER & HOST ANNE MCDANIELS LINKS:Facebook: Anne McDanielsFacebook: Anne McDaniels ActressInstagram: @annemcdanielsactressInstagram: @annemcdanielsTwitter : @annemcdanielsIMDB : Anne McDanielsClubhouse: @annemcdanielsTikTok: Anne McDanielsClubhouse: @annemcdanielsMusic Credit: ""Light" - JoeninpcGamer ; Royalty Free MusicPhoto Credit: Vector ImagesSources: Womens Health; Dr. Oz; Eat This, Not That; Delish; Healthline; Prevention; Shape; Dairy Foods; Mashable; Good Morning America; FlavCityNation; BabbleTopSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

'One Chinese Word a Day' is a show where Teacher Lin (林老师 Lín lǎoshī) from Everyday Easy Chinese introduces a new Chinese word daily to help you expand your Chinese vocabulary. In each episode, you will learn: A new Chinese word How to combine this word with other words to create phrases How to practice using this word in sentences Tune into this show every weekday to build your Chinese vocabulary base for a few minutes per day to help you become a fluent Chinese speaker. Visit www.everydayeasychinese.com to join the conversation over at the forum after listening to the episode.

In today's episode, Rebecca and Meseidy go over young, or unaged cheeses and fresh cultured dairy like yogurt, kefir, and fresh cheeses like mozzarella, goat cheese, ricotta, cream cheese, cottage cheese. They discuss the crazy history of cheese, the science behind fresh cheeses, and how these fresh cultured products are made, with a seriously cheesy bunch of puns.Sources:History of CheeseHistory of YogurtMore History of YogurtHistory of KefirWhy milk curdlesThe difference between skyr and Greek yogurtRecipes:How to Make MozzarellaHomemade Cultured ButtermilkHomemade Skyr Copycat Siggi’s RecipeDo you have questions, show topic requests, or comments? Email us at myplateisalwaysfull@gmail.com!Contact Us!Emailmyplateisalwaysfull@gmail.commeseidy@thenoshery.comrebecca@foodiewithfamily.comInstagram@my.plate.is.always.full@thenoshery@foodiewithfamSupport the show (https://www.buymeacoffee.com/mpafpodcast)

Land O’Lakes, Inc. includes 1,711 dairy family farmers. They are the backbone of our farmer-owned cooperative that has expanded to much more than butter in its nearly 100-year history. Before your food winds up on your dinner table, it takes a farmer to fork journey. In this episode, we trace the humble beginnings of that holiday cheese plate and that glass of milk left for Santa. The families who produce your food and how Land O’Lakes turns it into those iconic products, like our butter, that wind up on grocery store shelves. Join host Kim Olson as she welcomes guests Heather Anfang, Senior Vice President of U.S. Dairy Foods and Land O’Lakes farmer-owner Lauren Evangelo.

Leslie McCormick of the Farwell Group gives us investment advice with critical mistakes couples make when planning, Dr. Betty Rozendaal ND of Thornhill Naturopathic discusses dairy foods and your health, Dr. Vivien Brown author of 'A Woman

What is the status of a parve food, such as rice, which was cooked in a pot which one uses with meat? May that rice now be eaten together with dairy products, such as yoghurt?The Shulhan Aruch (Yoreh De’a 95), based on the Gemara (Hullin 112), addresses the case of "Dagim She’alu Bi’k’ara Shel Basar" – fish which were cooked in a meat pot, and he rules that this fish may be eaten with "Kutah" – a dairy food. Although the taste of meat is absorbed in the pot, and this taste is imparted into the fish, the fish may nevertheless be eaten with dairy product. The reason is that the taste of meat imparted into the fish is "Noten Ta’am Bar Noten Ta’am" (an expression known by the acrostic, "Nat Bar Nat") – a "second degree" taste. This taste was first absorbed by the walls of the pot, and then imparted into the fish. By this point, the taste is not strong enough to qualify as "meat" with respect to the prohibition against eating meat with milk, and so the fish may be eaten with dairy foods. This would apply to any parve food, and thus rice cooked in a meat pot may be eaten with yoghurt.There is considerable discussion, however, regarding the scope of this lenient ruling. The Shulhan Aruch addresses the case of fish which already had been cooked in a meat pot, and one now wishes to eat the fish with dairy products. Accordingly, the Shach (Rav Shabtai Ha’kohen, 1621-1662), in his commentary to Yoreh De’a, asserts that this Halacha applies only after the fact, once the fish had been cooked in a meat pot. Le’chatehila (from the outset), however, one may not cook parve food in a meat pot with the intention of eating it with milk or dairy products. Although this food may be eaten with dairy products if it were cooked in a meat pot, one may not cook it in a meat pot with this intention from the outset. This ruling of the Shach is accepted by numerous leading Sephardic Poskim, including the Ben Ish Hai (Rav Yosef Haim of Baghdad, 1833-1909), the Kaf Ha’haim (Rav Yaakob Haim Sofer, Baghdad-Jerusalem, 1870-1939), Hacham Bension Abba Shaul (Jerusalem, 1924-1998), and Hacham Mordechai Eliyahu (1929-2010).According to this position, if one wants to eat parve food with a dairy product – such as rice with yoghurt – he must cook it in a parve pot (or, of course, in a dairy pot). If, however, the rice was cooked in a meat pot, it may nevertheless then be eaten with yoghurt after the fact.Hacham Ovadia Yosef understood the Shulhan Aruch’s ruling differently. Citing proofs from the Bet Yosef, Hacham Ovadia writes that the Shulhan Aruch did not intend to limit his ruling to a situation of Be’di’abad (after the fact), once the parve food had been cooked in a meat pot. Rather, he meant that this may be done even from the outset. Meaning, in the case of rice, one may from the outset decide to cook rice in a meat pot with the intention of then eating it with yoghurt. It emerges, then, that according to Hacham Ovadia, one does not need parve pots in his home, because he may cook parve food in either a meat or dairy pot, and then eat it with either meat or dairy products.Significantly, even the stringent opinion permits cooking parve food in a meat pot with the intention of eating it with dairy foods if the meat pot is "Eno Ben Yomo" – meaning, it has not been used with meat in the past 24 hours. In such a case, the taste of meat in the walls of the pot is considered "Noten Ta’am Li’fgam" – detrimental to the taste of the food now being cooked in the pot, and may therefore be disregarded entirely. Hence, such a pot may, according to all opinions, be used to cook parve food even with the clear intention to then eat that food with dairy products. According to Hacham Ovadia, it makes no difference whether or not the pot had been used with meat in the previous 24 hours, as either way, one may cook parve food in the pot with the intention of eating it with dairy products.It should be noted that Ashkenazim follow a far more stringent view, forbidding eating a parve food with dairy products even after it had been cooked in a meat pot which is "Ben Yomo." If dairy food happened to mix with this parve food, then Ashkenazim permit eating the food, but they do not permit adding dairy products to this food if it had been cooked in a "Ben Yomo" meat pot.Incidentally, it is worth mentioning that the Shulhan Aruch’s ruling clearly shows that fish may be cooked in a meat pot. Although it is forbidden to eat fish with meat, the Shulhan Aruch explicitly writes that fish that had been cooked in a meat pot is permissible. The explanation is that the Sages forbade eating fish with actual meat, but not fish into which the taste of meat had been imparted. Therefore, if one wishes to grill fish on a barbeque that had been used with meat (as many people do during the Nine Days, when meat is forbidden), this is allowed, as long as the barbeque is thoroughly cleaned to ensure that it does not contain any actual pieces of meat.Summary: According to Sephardic practice, it is permissible to cook a parve food in a meat pot with the intention of then eating the parve food with dairy foods, such as cooking rice in a meat pot to eat it with yoghurt. (And, vice-versa, one may cook a parve food in a dairy pot with the intention of eating it with meat.) However, many Sephardic Poskim maintain that this may be done only if the meat pot had not been used with meat in the previous 24 hours, but if it had, then although parve food cooked in the pot may then be eaten with dairy products, one should not cook the food in this pot with this intention. According to Hacham Ovadia Yosef, even if the pot had been used with meat during the previous 24 hours, one may use it to cook parve food with the intention of then eating that food with dairy products.

Vegetables, fruits, grains, meat poultry Fish, seafood & dairy foods --- Support this podcast: https://anchor.fm/iraqiamerican/support

In this episode we hear from one of the leaders at Dairy Management Inc., the organization working to increase demand for dairy through research, education and innovation using farmers’ dairy checkoff investment.Chad Galer is vice president of food safety and product research at DMI, where he is one of several dairy industry professionals working to grow the dairy category on behalf of farmers. From 1983 to 2018, per capita consumption in the U.S. grew 73 lb., to 646 lb. per capita, nearly matching peak consumption recorded way back in 1962. Total dairy sales have grown 86% since 1983, according to DMI data, with cheese, yogurt and other innovative products all playing a role.Galer, known for his "Chad the cheese guy" YouTube videos sharing fun tidbits about cheese, recently talked with Feedstuffs editor Krissa Welshans about innovation in the dairy industry, including some reasons for optimism in the fluid milk space given the wildly successful launch of Fairlife and its recent acquisition by Coca-Cola.This episode of Feedstuffs In Focus is sponsored by Balchem Animal Nutrition & Health. If you missed Balchem's recent mini-symposium on methyl donor metabolism, you can watch a series of short videos recapping presentations held during the Florida Ruminant Nutrition Symposium: Visit BalchemANH.com/Florida to watch these short videos.For more information on this and other stories, visit Feedstuffs online.Follow Feedstuffs on Twitter @Feedstuffs, or join the conversation via Facebook.

Presented by Rabbi Doron Podlashuk, Director of Manhigut Toranit. Topics covered: Waiting into the Sixth Hour, From Eating Meat or the End of the Meal, The Custom of Waiting Three Hours, Eating Meat after Dairy, Separating Between Meat and Dairy Foods, Dairy Bread Pages 35-90 in Tzurba M'Rabanan Volume 4

During this episode, we’ll outline some of the work our Beverage and Dairy Foods division is doing around continuous improvement and challenging the status quo every day. Join your host, Annie Kramer, as she chats with Craig Martek, Dustin Mitchell and Jeff Terrell about the exciting work they are doing within their division and how they’re getting it adopted across more of the manufacturing teams at Dairy Farmers of America. As always, be sure to subscribe so you don’t miss a single episode. Questions or ideas for a future episode? Shoot us a note at innovation@dfamilk.com.

Dr. Lloyd Metzger from the Midwest Dairy Foods Research Center (MDFRC) shares how MDFRC research helps solve industry challenges to deliver dairy products that consumers desire and also fuels a strong market that benefits dairy farmers. 

Marketing was one of our founding principles when we began in 1921. Our new Dairy Foods campaign kicked off this fall; All Together Better with the rewriting of one of the most iconic songs in farming - Old McDonald. From E-I-O to She-I-O we wanted to pay tribute to the nearly one million women in farming according to the USDA. Everyone contributes to what makes Land O’Lakes a leader in food and agriculture. We believe that by working together we’re all better because of it.

If you missed the Dr. Bob show today, you missed a lot. Here are just a few of the things that were covered -:Dr. Bob discussed the Harvard University Study, that found that there's a connection between low fat dairy foods and Parkinson's disease. Dr. Bob suggested alternatives to dairy products such as Almond, Hemp, Oat and rice milks. He also suggested comsuming plant based cheese and dairy free yogurts.He spent the second half hour answering listeners questions on numbness in the fingers, men taking unscheduled trips to the rest room, mucus in the throat and gastroparesis

In this episode I speak to Victoria Prever, food editor of the Jewish Chronicle, the world's oldest continuously published Jewish newspaper. She tells me about the symbolism of dairy foods during the festival of Shavuot and the role of food in Jewish culture. See acast.com/privacy for privacy and opt-out information.

Tom Malterre of wholelifenutrition.net talks to me today about GMO's and how they dramatically alter gut health and cause a cascade of other health conditions and diseases - just be eating a food.  Learn all about GMO's and why you should be eating organic food.  Transcript Click here to view the full transcript for #69 How GMOs affect Gut Health with Tom Malterre.   About Tom Malterre Tom Malterre received both his Bachelor’s and Master’s of Science in Nutrition from Bastyr University and is licensed by the state of Washington as a Certified Nutritionist. Tom travels throughout the United States and Canada lecturing at conferences on topics such as Vitamin D, Gluten Intolerance, and Digestive Health. He empowers people through classes, seminars, and private counseling with his insight and depth of knowledge on the biochemical interactions within our body and their relationship to our diet. Works Nourishing Meals Cookbook, really focuses on the importance of nutrition for the whole family. In this cookbook, you will learn what nutrients are key for proper growth and development both in childhood and in utero, why going gluten-free can help solve mysterious health ailments, why removing processed foods from your diet and eating whole foods can benefit your health; as well as the causes behind the rise in food allergies and what to do about it. The Whole Life Nutrition Cookbook, is the guide for learning how to stock and prepare whole foods…and how to be the healthiest YOU! The Whole Life Nutrition Cookbook will guide you through the process of stocking whole foods, from the healthiest meats and seafood to the best types of fats and oils, and even the healthiest forms of chocolate! You’ll learn detailed information on the benefits of each whole food group—Greens, Vegetables, Fruits, Whole Grains, Legumes, Nuts and Seeds, Meats & Seafood, Dairy Foods, Sea Vegetables, and Fats. There are over 450 pages of recipes and information! Healthy Holiday Grain-Free Treats and Raw Desserts, includes 24 easy recipes for healthy sweet and savory holiday treats. Recipes for breads, muffins, pies, tarts, crisps, cakes, cupcakes, raw treats, and accoutrements! Serve up tasty desserts made without any refined sugars, grains, gluten, dairy, or soy! 10 out of the 24 recipes are egg-free as well. Santa will surely thank you for a plate of cookies made from a recipe in this book! Find Tom Malterre Wholelifenutrition.net  If you’re enjoying the Live to 110 podcast, please leave Wendy a review in iTunes. Thanks! Are toxic metals causing your fatigue and health issues? Find out by taking Wendy’s Heavy Metals Quiz at

Today Laura Theodore, the Jazzy Vegetarian welcomes the internationally recognized expert on nutrition and health, Dr. Pam Popper. Dr. Popper will share riveting and important information about dairy foods. Laura Theodore’s cookbooks are now available, including the new book: Jazzy Vegetarian Classics! Dr. Pam Popper is a naturopath, an internationally recognized expert on nutrition and health and she is the Founder and Executive Director of The Wellness Forum. Dr. Popper is the author of the popular and riveting new book Food Over Medicine. She is part of Dr. T. Colin Campbell’s teaching team at eCornell, teaching part of a certification course on plant-based nutrition.  Dr. Popper appears in the feature film documentary, Forks Over Knives, about diet and health and she is one of the co-authors of the companion book to the film, which appeared on the New York Times bestseller list.

Chronic pain is becoming a major problem as almost 1 out of 5 people have it.  Living with chronic pain can be a nightmare and have a great impact on your quality of life.  What’s being done about it?  How are you managing?  Dr. Daniel Twogood shares his theory based on his new book called “Chronic Pain Gone in 90 Days”.  Join the conversation and for more information visit www.chronicpaingone90days.com.