Podcasts about day weight loss kickstart

If you've ever tried to lose weight, you know how challenging it can be. We are constantly looking for easy, effective ways to take off the pounds and keep them off. According to Dr. Neal Barnard, certain foods actually cause weight loss, like a weight-loss medication without a prescription. He discusses the power foods diet, which he contends results in easy weight loss, with no calorie counting and no portion limits. Dr. Barnard is an adjunct faculty member of the George Washington University School of Medicine and president of the Physicians Committee for Responsible Medicine, where he heads a research team investigating scientific issues in nutrition and health. He is the New York Times bestselling author of Dr. Neal Barnard's Program for Reversing Diabetes, Power Foods for the Brain, The 21-Day Weight-Loss Kickstart, and Your Body in Balance, among many others. His new book is, The Power Foods Diet: The Breakthrough Plan That Traps, Tames, and Burns Calories for Easy and Permanent Weight Loss.   Follow CYACYL: Website: www.cyacyl.com Digital: www.cyacyl.com/digital Upcoming shows: www.cyacyl.com/shows Facebook: www.facebook.com/changeyourattitudechangeyourlife Music: www.purple-planet.com

Today on the podcast, we are joined by Dr. Neal Barnard! Dr. Barnard is sharing all the information about power foods and diving into his newest book, The Power Foods Diet, which encourages people to eat, not to stop eating! Power foods are beneficial not only to adults but also to the family as a whole! About the Guest:Neal D. Barnard, MD, FACC, is an adjunct faculty member of the George Washington University School of Medicine and president of the Physicians Committee for Responsible Medicine, where he heads a research team investigating scientific issues in nutrition and health. His work revolutionized the dietary approach to type 2 diabetes; he now does the same for weight loss. Dr. Barnard is editor-in-chief of the Nutrition Guide for Clinicians, a nutrition textbook made available to all U.S. medical students. He is also editor of Good Medicine, a magazine with a circulation of 150,000. He is the New York Times bestselling author of Dr. Neal Barnard's Program for Reversing Diabetes, Power Foods for the Brain, The 21-Day Weight-Loss Kickstart, and most recently, Your Body in Balance, among many others. Today we are discussing his newest book, The Power Foods Diet, which encourages people to eat, not to stop eating. Dr. Barnard includes a simple-to-follow meal plan that includes delicious and even indulgent recipes and how to incorporate these power foods into your family's dinner routine. https://a.co/d/337k7udhttps://www.amazon.com/s?k=Neal+Barnard&i=audible&ref=dp_byline_sr_audible_1https://www.instagram.com/drnealbarnardhttps://www.facebook.com/NealBarnardMD/https://x.com/drnealbarnard?lang=enhttps://www.pcrm.org/about-us/staff/neal-barnard-md-faccAbout the Host: Following the crumbs in the chaos is a full-time job as a Productivity Coach. As a busy mom of three and the founder of Chaos N' Cookies, keeping moms from crumbling is my main objective. After gaining 10+ years of experience as a Director of Marketing helping build multiple 6 & 7-figure businesses for other women I've created the Chaos Control System to equip moms to overcome their own objections so they can live the life they want to live and start that business they have always wanted. The Family Playbook, or standard operating procedure, is the tool every mama needs to save time and stress-less when chaos ensues at home. For new biz owners, I also help simplify systems on social media and other business platforms to automate processes to get their business up and running quickly and efficiently with how-tos and hands-on coaching. I have helped hundreds of women to be more productive and self-sufficient in their homes and businesses allowing them to reclaim control of the chaos. www.chaosncookies.comhttps://www.instagram.com/chaosncookies/https://www.instagram.com/theheathergreco/https://www.facebook.com/Chaos-n-Cookies-111324364538688https://chaosncookies.com/shophttps://linktr.ee/hsteinker Thanks for listening!Thanks so much for listening to our podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page.Do...

The New Approach to Health: Using Power Foods to Cause Rapid, Permanent Weight Loss Scientists have found that certain foods trigger weight loss automatically. Unlike the usual approach to dieting which focuses on going hungry and avoiding the foods you love, the Power Foods approach encourages you to add specific foods that cause weight loss.Power Foods work in three ways: First, they trigger satiety, taming your appetite so that you naturally eat less. Second, they trap calories in your digestive tract and carry them out with the wastes. Third, they ramp up your metabolism, so you burn calories faster hour after hour. There are dozens of Power Foods, including common, everyday foods, like blueberries, melons, apples, and asparagus, as well as certain spices (cinnamon, ginger, and hot peppers). Blueberries, for example, get their color from anthocyanins, which have been associated with weight loss in research studies. Cinnamon contains a natural ingredient that boosts metabolism. Weight loss can be as easy as including these foods in your daily routine, say, with French toast made with cinnamon and topped with blueberry syrup.The Power Foods and how to use them are spelled out in the Power Foods Diet, the new book by Neal Barnard, MD, author of the best-sellers Power Foods for the Brain and The 21-Day Weight-Loss Kickstart. In this scientifically proven program, Power Foods do the work for you at home, at restaurants—anywhere you eat. You will never count calories again. And while exercise is always a good idea, the program works whether you exercise or not.The Power Foods Diet includes 120 mouthwatering recipes, from French Toast and Wild Blueberry Muffins to Creamy Chipotle Butternut Soup, Southwest Chili, and Pesto Spaghetti with Broccoli and Sundried Tomatoes. And don't forget dessert! The Power Foods ingredients are built into Blueberry Pops, Triple Berry No Churn Sorbet, a Fruity Banana Split, and Carrot Cake. There are also plenty of tips for people who prefer convenience foods or who generally eat in restaurants. The approach is revolutionary:• Power Foods bring you a healthier weight, healthier cholesterol level, lower blood pressure, and healthier blood sugar.• Power Foods boost your energy, making you look and feel younger.• Power Foods let you end “dieting” forever.• Power Food allow you to enjoy eating again—at home or restaurants. No more skimpy portions.• Among the Power Foods are those under study for their ability to reduce the risk of cancer and Alzheimer's disease. The Power Foods Diet: The Breakthrough Plan That Traps, Tames, and Burns Calories for Easy and Permanent Weight LossBy Neal D. Barnard, MD, FACC, with menus and recipes by Dustin Harder and Lindsay S. Nixon.Balance Books (Hachette) Publication date: March 26, 2024

Weight loss is one of our top health concerns, so much so that we keep looking for good ways to lose weight, preferably a way that is easy, effective, and permanent. It turns out that, when properly chosen, certain foods cause weight loss, with no need for the deprivation and planning that most weight-loss regimens require. In his next book, leading nutrition researcher and author Dr. Neal Barnard reveals three breakthroughs that are supported by research, revealing that certain foods:1. can reduce the appetite2. trap calories so they are flushed away and cannot be absorbed, and,3. increase the body's ability to burn calories for about three hours after each meal. These breakthroughs make weight loss incredibly easy, without calorie counting or deprivation. This diet encourages people to eat, not to stop eating. Dr. Barnard also reveals that some of the foods we think are good for us can actually be harmful, like salmon, goat cheese, and coconut oil, all of which pass easily into body fat...and often overstay their welcome. To make it easy, Dr. Barnard will include a simple to follow meal plan that includes delicious, and even indulgent recipes which include foods we have often been told to avoid, like potatoes and pasta, so you can eat real food, and still lose real weight.The New Approach to Health:Using Power Foods to Cause Rapid, Permanent Weight LossScientists have found that certain foods trigger weight loss automatically. Unlike the usual approach to dieting which focuses on going hungry and avoiding the foods you love, the Power Foods approach encourages you to add specific foods that cause weight loss.Power Foods work in three ways: First, they trigger satiety, taming your appetite so that you naturally eat less. Second, they trap calories in your digestive tract and carry them out with the wastes. Third, they ramp up your metabolism, so you burn calories faster hour after hour.There are dozens of Power Foods, including common, everyday foods, like blueberries, melons, apples, and asparagus, as well as certain spices (cinnamon, ginger, and hot peppers). Blueberries, for example, get their color from anthocyanins, which have been associated with weight loss in research studies. Cinnamon contains a natural ingredient that boosts metabolism. Weight loss can be as easy as including these foods in your daily routine, say, with French toast made with cinnamon and topped with blueberry syrup.The Power Foods and how to use them are spelled out in the Power Foods Diet, the new book by Neal Barnard, MD, author of the best-sellers Power Foods for the Brain and The 21-Day Weight-Loss Kickstart.In this scientifically proven program, Power Foods do the work for you at home, at restaurants—anywhere you eat. You will never count calories again. And while exercise is always a good idea, the program works whether you exercise or not.The Power Foods Diet includes 120 mouthwatering recipes, from French Toast and Wild Blueberry Muffins to Creamy Chipotle Butternut Soup, Southwest Chili, and Pesto Spaghetti with Broccoli and Sundried Tomatoes. And don't forget dessert! The Power Foods ingredients are built into Blueberry Pops, Triple Berry No Churn Sorbet, a Fruity Banana Split, and Carrot Cake. There are also plenty of tips for people who prefer convenience foods or who generally eat in restaurants.The approach is revolutionary:• Power Foods bring you a healthier weight, healthier cholesterol level, lower blood pressure, and healthier blood sugar.• Power Foods boost your energy, making you look and feel younger.• Power Foods let you end “dieting” forever.• Power Food allow you to enjoy eating again—at home or restaurants. No more skimpy portions.• Among the Power Foods are those under study for their ability to reduce the risk of cancer and Alzheimer's disease.The Power Foods Diet: The Breakthrough Plan That Traps, Tames, and Burns Calories for Easy and Permanent Weight LossBy Neal D. Barnard, MD, FACC, with menus and recipes by Dustin Harder and Lindsay S. Nixon.Balance Books (Hachette) Publication date: March 26, 2024https://www.pcrm.org/power-food-diet

Does Cheese talk to you? Does it call you from the refrigerator, begging you to eat it? Could you be addicted to cheese?Welcome to the Fabulous Health Show. I'm your host, Terri Chrisman. I'm a whole-food plant-based nutritionist and this show gives you the tools to help you obtain optimal health so you can live a long happy life and age with grace and vitality.Its Episode 68 – today we are joined by Dr Neal Barnard. Dr Barnard is an adjunct associate professor of medicine at George Washington University School of Medicine and Health Sciences. He is the president and founder of my favorite non profit - the Physicians Committee for Responsible Medicine – an organisation that is helping end animal use in medical training and research and helping people improve their health by adopting a plant based lifestyle. Dr Barnard is also the author of multiple best selling books including Dr Barnard's program for Reversing Diabetes, the 21 Day Weight Loss Kickstart and my favorite- the book we are talking about today – The Cheese Trap. Find the audio podcasts at fabuloushealth.net where you can subscribe on all your favorite podcast platforms so you don't miss any episodes.I love to read your comments. Tell me what you think. Ask me questions. I'm all ears.Thanks for watching.CONNECT WITH MEhttps://fabuloushealth.netFB https://facebook.com/terri.chrisman.10IG https://instagram.com/fabuloushealthtlcYou Tube https://www.youtube.com/c/FabulousHealthtlcSign up for my monthly newsletter packed with great resources, recipes, videos and more. https://fabuloushealth.net/landing/newsletter-sign-upFREEBIES "The Optimal Guide to Health With a Whole Food Plant-Based lifestyle" 24 page magazinehttps://fabuloushealth.net/magazine"5 Proven Ways to Lose Weight" Cheat Sheethttps://fabuloushealth.net/landing/5-ways-to-lose-weight"Support Your immunity " PDFhttps://fabuloushealth.net/landing/immunity-landing-pageTAKE IT TO THE NEXT LEVEL Reach your Optimal Health with private nutrition coaching. To apply, more go to www.fabuloushealth.net/coachingMY FAVORITE THINGSFind out what I love and use on a daily basishttps://fabuloushealth.net/page/favorite-thingsMy Amazon Store (where you will find Dr Barnard's bookhttps://fabuloushealth.net/page/amazon-store-pageDisclaimer: This podcast does not give medical advice in any form. Do not use any information in this podcast as a substitute for qualified medical advice. Please see your primary health care professional before undertaking any dietary changes or taking any supplements. Information in this podcast is NOT intended to diagnose or treat any disease.

I sat down with world-renowned vegan chef and author Jason Wyrick who has co-authored a NY Times Bestseller "21 Day Weight Loss Kickstart" as well as the book "Powerfoods for the Brain" with Dr. Neal Barnard, MD. Other books he has written are "Vegan Tacos" and "Vegan Mexico". He was the food editor for "Living the Farm Sanctuary Life" with Gene Baur and Gene Stone. He's a coauthor of "Clean Protein" with Kathy Freston and Bruce Friedrich. Jason has published the world's first vegan food magazine, The Vegan Culinary Experience which is now defunct and has been featured in the NY Times, the LA Times, VegNews, and Vegetarian Times. He has traveled the world teaching cooking classes and is the first vegan instructor to teach in the prestigious Le Cordon Bleu program. We talk about being vegan, health benefits, dairy, cheese, his home delivery service of amazing vegan food called The Vegan Taste and his restaurant Casa Terra. Jason gives us such a great insight of his progression of eating like most of the population to becoming a vegetarian and finally a full out vegan. It was such an honor for me, to have such a celebrated chef and author on my show. Because I've eaten his food, this conversation had so much more of a meaning due to my various attempts of being vegan myself. I hope you enjoy this conversation and the knowledge Jason shares with us all from his heart. Jason Wyrick: Vegan Food Delivery Service: The Vegan Taste Vegan Restaurant: Casa Terra Co-authored a NY Times Bestseller: "21-Day Weight Loss Kickstart" and "Powerfoods for the Brain" with Dr. Neal Barnard, MD. Other books he has written are "Vegan Tacos" and "Vegan Mexico"He was the food editor for "Living the Farm Sanctuary Life" with Gene Baur and Gene Stone. He's a coauthor of "Clean Protein" with Kathy Freston and Bruce Friedrich. Connect with Jason: YouTube: https://www.youtube.com/user/thevegantaste/videos Facebook: https://www.facebook.com/jason.wyrick.5 Instagram: https://www.instagram.com/casaterrarestaurant Twitter: https://twitter.com/VeganChefJason https://youtu.be/6jzSCBvX7PA ********** Podcast Music By: Andy Galore, Album: "Out and About", Song: "Chicken & Scotch" 2014 Andy's Links: http://andygalore.com/ https://www.facebook.com/andygalorebass ********** If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it really makes a difference in helping to convince hard-to-get guests. For show notes and past guests, please visit: https://joecostelloglobal.com/#thejoecostelloshow Subscribe, Rate & Review:I would love if you could subscribe to the podcast and leave an honest rating & review. This will encourage other people to listen and allow us to grow as a community. The bigger we get as a community, the bigger the impact we can have on the world. Sign up for Joe's email newsletter at: https://joecostelloglobal.com/#signup For transcripts of episodes, go to https://joecostelloglobal.com/#thejoecostelloshow Follow Joe: Twitter: https://twitter.com/jcostelloglobal Instagram: https://www.instagram.com/jcostelloglobal/ Facebook: https://www.facebook.com/jcostelloglobal/ YouTube: https://www.youtube.com/channel/UCUZsrJsf8-1dS6ddAa9Sr1Q?view_as=subscriber Transcript Jason Wyrick: Joe: All right, welcome, Chef Jason Wyrick, this has been a long time coming for me. I have looked forward to interviewing you the moment I tasted the food that was delivered to my house. So here we are and I'm so excited to have you on the podcast and I really appreciate the time and you actually saying yes to me, so thank you so much and welcome! Jason: Well, you're welcome, I appreciate you having me on here. Joe: Yeah man this is a, the way this came about for me was I got a flyer in the mail and it was one of those things like come to this free, healthy dinner to hear some, I don't know, some sort of talk about healthy eating and nutrition. And it happened to be from a nutritionist, a company in town, like an office in town. And I went and then I, I got pulled into it, you know. The food we had was great, but it wasn't necessarily vegan, it was just healthy. But then when I got into the program, which was not cheap by the way, but I felt I was worth it. They started to say, you know, do all this blood work and then we found out my, I knew my cholesterol is always a little high. So their program is doing vegan for 30 days on their menu. And then from there, you, you know, you the hope is you stay with it or you alter it a little bit or whatever, so that's how I got into this. And the problem for me was I literally was so busy I did not have the time to prep my food. It was taking me like half days on Saturdays, half days on Sundays. And I was like, my weekend is shot and I've prepped all this food and, and I, you know, any small amount of time I had was gone. So then I really went on the hunt for trying to find healthy vegan food that I could just literally eat and not do anything with. I had already done, I think I did Sun Basket a while back. You know, all the food prep things that you know Jason: Right. Joe: of and we talk about. So that's how you and I got connected. I, I don't even know how I ended up finding you. I say it was just purely, I was so desperate doing a Google search and I found you and I was like, SOLD! You mean I can just heat it and eat it, right? That's that's your thing, it's just heart and eat. So here we are. So I want to start from wherever you want to start. I know that this was a health thing for you in combination of other things. But knowing the stories that I've read and interviews I've seen of you, that this came about more for a health reason initially for you. And then it just blew up from there and and it became your passion, which is really cool to me, because this is what I preach on this show and on my videos, is that I want people to live or fulfilled lives doing what they love. And it's cool that you went into that direction knowing some of your past, which you can talk about om how this all started for you. So take Jason: I'm Joe: It away! Jason: Sure it was a kind of a winding journey, I think I mean, it, it seems kind of straightforward when you look at it. I was unhealthy, I went vegan, I got my health back. Hurray! But that's, that's really not how it started, I mean. It's starts when I'm a little kid because, I think I didn't eat great, but I didn't eat bad for the kind of regular American diet. Which meant, you know, my mom cooked some of the meals and occasionally ordered out and I played sports all the time, I was always active. So I was a super healthy rail thin kid. And then as I got older, towards the end of high school and in college, I kept eating the same way I had been eating the last few years and last few years had changed because my mom went to work, she got busier and so our food choices changed to, "What, which one of these seven different chicken dishes do you want tonight that I know how to make? or would you like Taco Bell or Burger King or Pizza Hut or something like that?" So when I stopped playing sports all the time and was super active, the calorie and taken and honestly, like the terrible food I was eating, started to catch up with me. And so I, I probably put on 30 pounds from when I was 16 to probably 19 and just kept going up about 10 pounds a year from there. Jason: So I was already getting overweight. And then right at the end to college, I started learning how to cook. So I went to, I went to this really great Egyptian restaurant in Fort Worth where I went to college, had the ah this amazing meal with the first amazing meal I'd ever had. And I was like, "I want to learn how to eat like this!" And I'm broke because I'm in college. So I started to learn how to cook for myself. And then right after that, it was like two months after that, I went vegetarian and that was solely for ethical reasons. No real idea of the health impact or anything like that, that it has. I didn't care at the time, I was just going to keep eating food that was super tasty and not worry about the health part. So, of course, even going vegetarian, a couple gaining weight. In fact, I was kind of a stupid vegetarian, I'll just be blunt about it. I took the meat I was eating and I replaced it with blocks of cheese. So instead of these instead of like these super fatty steak fajitas loaded with sour cream and cheese that I was eating before. Now I was eating cheese lover's pizza from Pizza Hut and the additional topping was extra cheese. Exactly! [laughter] Joe: [laughter] Jason: And that was that was my dinner. I was with someone at the time, she had her own pizza. It was it was terrible. And so I became incredibly overweight. I weighed about 330 pounds and I got type two diabetes by the time I was in my mid 20s. And I was, I was faced with having to take insulin for the rest of my life and in basically starting to deteriorate even more. Like I was already deteriorating, my eyesight sucked, sleeping 10 to 12 hours a day. Everything you can think of with Type two diabetes was going wrong with me. So I was facing having to take medication and deteriorate for the rest of my life, which was probably not going to be that long at this point or changed my diet. And so it's, it's funny because I was, I've been vegetarian for five years and I had, I had heard of vegans, but I didn't really know what they were. And I even made fun of it a little bit.[laughter] Joe: Right. Right. Jason: This was back in the late 90s. And then all of a sudden it's 2001 and I'm faced with having to make this choice, do I do I give up this food that I love, which is cheese, and live a better life or just keep going with the cheese and and it's funny because even though it it sounds like a no brainer, like eat cheese and die or give up cheese and regain your health. I mean, it sounds like an obvious choice, but there is so much there's so much pain involved in a lifestyle change, that the stress of that was really bad in itself and, and going vegan in 2001 when really no one else around me was, was vegan. It meant I had to learn how to cook, I had to learn how to fend for myself, I had to completely change all these foods that I knew how to make and eat when I was growing up. And so it was super stressful at first. And so I relaxed a little bit and decided I was going to give myself a cheat day. So I was going to be a cheating vegan once a week. So every Wednesday night I'd go out and I get all you can eat enchiladas at my favorite Mexican restaurant and they bring them out in pairs they'll bring you two enchiladas at a time. And the first time I went in there, the waiter was like, "OK, yeah, whatever, it cool! He brings out enchiladas, except I eat 14 of them. Joe: Oh, my gosh. Jason: And then they come back the next week and all of a sudden the waiter's like, "Hmmmmm" because I need another 14 enchiladas. So by the third week, the waiters like "I hate you but I have to serve you anyway." Joe: You're like the, you're like that all you can eat buffet, crab, Jason: Right. [laughter] Joe: Leg guy. [laughter] Jason: It's it's probably familial in some way because I know my, my little brother would go to a Mongolian stir fry places and he take the bowl and see how much he could pack in the bowl because it was one pass through. And so he'd, he'd have the regular bowl and it only come up like three inches and then there was like the six inch pile of stuff on top Joe: Oh, Jason: Of the. [laughter] Joe: My gosh. It's. Jason: So there must be something familial about that, that buffet all you can eat thing. I, so I, but anyway, the point is, I, I did that for a few months and even then I managed to start losing weight and my symptoms went away. So I'd be vegan for the entire week, except for this one, one rather egregious cheat meal but it was still just one meal. And then it went to once every other week when I would go to this place. And then once a month. And then I remember the last time I purposely had went to this place in order cheese that I order in the enchiladas and I, it was a weird experience because I looked at them and I realized they didn't taste good to me anymore. They didn't have that, that feeling you get when you cheese that Homer Simpson like, "dooonnuuttt" like when you eat dairy, so I didn't have that anymore. They didn't taste good and I realized I was ordering them out of habit and not because I actually wanted them. So I didn't even eat the enchiladas, I pushed them away, paid the waiter, who probably sighed relief Joe: Right. Jason: that I was getting had their there and that was the last time I ever stepped foot in that place. And at that point, I was a full on vegan, which took me about eight months. And it also coincided with me completely getting rid of diabetes. Jason: And Joe: Incredible! Jason: After the first year, I dropped about 60 pounds and then when I added in some real exercise, I dropped another 60, so I dropped about 120 pounds over two years. Joe: That's incredible. And I think Jason: Yeah. Joe: What people need to understand about you, you're a big guy. Like I know Jason: Yeah. Joe: from the interviews and stuff, 6' 3", right? Yeah, I mean, that's you know, and and I think at one point you said you, you went to school and lived in San Antonio...Fort Worth, sorry. So you're like in steak town. Jason: Yeah, I mean, Joe: Right. Jason: The nickname of Fort Worth is Cowtown. Joe: Yeah, ok, so there you go! Yeah, so that must, the be, that must be hard. It's just the stigmatism with, you know, vegan and yoga and all of those kind Jason: Ok. Joe: Of things. Right. It's tough. Jason: It depends. OK, it was weird because Texas is really interesting. I mean, I grew up here in Arizona but my dad is Texan. And so I was already pretty familiar with Texas before I actually moved there for school and stayed there afterwards. And Texas has this reputation of being big and boisterous and rednecky and it is. But it also has has this huge liberal side and has this huge health side, has this huge vegan side to it. I mean, I remember when I was in college, I went to the Texas Vegetarian Chili Cookoff. And this was in the mid 90s and it was like this huge gathering of people from all over Texas doing this Chili Cookoff. Like Texas had one of the biggest vegetarian societies in the 90s, at least when I was there participating in that stuff. And so Texas is just this really cool mix of all these different things, religion and Atheism and big hair money and rebel activists and steak eaters and vegans and no one is quiet about it. Maybe that's the one thing about Texans is, you know, everybody kind of gets by in the big city but they're, they're friendly but boisterous about that stuff, which makes it really cool. Anyway, that's my tangent on Texas. Joe: No, but that's great, because it's exactly you, you saying that is exactly how it educates people to know that it's not just big hats and boisterous voices and steak and whatever, it's, I had no idea that you would think that long ago people were vegan in the state of Texas. Jason: I mean, I think, I think Fort Worth had one of the first vegan restaurants in the country, which was Spiral Diner that opened up in 2001. Joe: Yes, I don't think anybody would ever know that. So that's, that's cool. So the tangent was great. OK, so you are, this is what year now that you go full vegan? Jason: So that was the, I started the beginning in 2001 and then I was full vegan by the end of 2001. Joe: Got it. Jason: And I think, I think I might be more like a lot of other people with this, like I've, you know, I've written books with a lot of the vegan doctors and usually their message is that's all or nothing proposition. You go from zero to 60. And from a physiological standpoint, you're going to regain your health really fast that way. But if you're miserable doing it, chances are you're going to quit out. And so I think for a lot of people transitioning, as long as they have it in their mind that it is a transition, it makes it easier for people. So that's that's what I did. It took me it took me about eight months to fully transition over. And I tried to zero to 60 approach for Joe: Right. Jason: three weeks, and it, I was miserable. Joe: Yeah, and for me, the 30 day thing I did not find hard, the part I found hard about it was the meal prep and that's literally what was difficult for me. And I even heard you in some other interviews, the good thing that we have going for us these days is that it's, it's much more accepted in the world. And when you go out to a restaurant, there are options that would have never been there 10 years ago. Jason: Yeah, there are plenty of options, Joe: Right. Jason: Which has made it an interesting landscape for vegan businesses. Because I think in the past, vegan's gravitated towards vegan businesses because that was their only choice. And now at least in the Phoenix area, vegan businesses are just one amongst a bunch of other vegan options. Joe: Right, but I think the key and the reason I was so excited to have you on is what helped me get through the, the, the next 30 days that they asked me to do because they could see that my cholesterol was dropping. So Jason: Great! Joe: They were like, will you, "Are you willing to buy into doing it another 30 days? And towards the middle or end of the first, as I think when I came across your website and then it was easier for me to say yes, because I literally just could not afford the time to prep. Jason: Right. Right. Joe: But but besides that, the biggest thing for me was the taste. And I don't know, like this could be a trademark or something that I'm saying, but I didn't know vegan food could taste so good, and you can still Jason: No it's true, Joe: if you want. If it's not taken by somebody, it's all yours. But, yeah, that's what it was for me, man. When I first dug into it and the way I worked with you was that I wanted it spicy, which you were all down for. I think even when I, I got from my doctor what I needed to do, he said, OK, well, if you're gonna get this food from The Vegan Taste, just make sure, ask them if it's low and oil, right?. And it so... Joe: It everything was a yes. Like all, you know, that was when I wrote to you, Yes, you know, it's either low or minimal oil or no oil. And I can get it the way I like it, so you made it spicy, which is the way you said you liked it in email. Jason: Right. Joe: So it was like the perfect marriage. I was like sold! Jason: Yeah, I think that's, that's the key to getting people to make a change. It's about honestly, I think it's like about the in the environment that you put people in. So I know Dan Buettner, who wrote the Blue Zones by it. And one of the things that he told me that really impacted the way I thought about food and getting food to people and the way we treat people, is that the the biggest determinant for someone making choices that let them live a long time was not their willpower, was not a doctor's prescription or anything like that, it was the environment in which they lived. And so if the choices were easy to make, to go out and exercise, statistically speaking, more people would go out and exercise...that way. And so to me, food is part of the environment that you're in. And so the easier I can make it on someone to make a better choice for themselves, the bigger chance they are they're going to have to actually make that choice. And so for me, that's putting ready to eat meals in front of someone that's going to make them happy. Joe: Yeah. Jason: The less you have to worry about it, the easier it is for you to be healthy. Joe: Yeah, it's it was so nice to find the website. It was that, I could hear that sound when the heavens open, I was like "Thank you!". It's the only thing that's gonna keep me on track. Now, you know, before, before we get too deep into this, I'm not full vegan. Since doing nutrition program, I've cut out a lot of, like I would use, I would snack before dinner. I'd be so hungry I'd come home at four o'clock, whatever, and I'd pull out the the block of cheddar cheese and some Triscuits and, you know, just take the edge off. I, I stopped doing that a lot more than I use, you know, it's, it's cut way back to almost minimal, you know, to none. I don't drink, I used to drink half and half of my coffee and now all I use is either oat milk or almond milk. So I've completely switched over to that type of stuff. So while we're on the subject of, of, you know, how this has helped you, why do you think dairy is so bad? Is it just that it's like, was it not meant to be eaten or drank? Is it just like we've created this product that should not have existed? Jason: I think so. I mean, dairy's primary uses to grow a baby. And so you're you're consuming something that's meant to grow another being and as, as adults, we're not, I don't think we're supposed to be consuming foods that are continue endlessly making us grow to that scale. Like I have a five year old daughter, I watch how much she eats and sometimes as much as I do, because she, she's always out there running around and she's, like I look at her in a week later, she's taller and I'm like, oh, my God! And so calorically dense foods are good for her, I mean, that's why human mothers breastfeed and you know, all this other stuff. But then when you stop growing and you keep eating those foods, you're consuming growth hormone and all this other stuff that I don't think we're meant to be consuming. And then, you know, there are a couple other issues that go with it, which it turns out casein, which is the protein in milk seems to be carcinogenic, even, even in that milks appropriate species after their weaning, it seems it seems like the incidence of cancer goes up in that species if they continue to consume milk even from their own species after they're supposed to stop drinking it. And then, I mean, look at us where we're drinking stuff that's meant to grow a baby cow into this big monster cow compared to humans I mean a cow is pretty heavy. Jason: So, you know, there's, there's that it's, it's loaded with fat and it's all if you have cheese, it's all condensed down into this calorically dense product with all these other, all these other ingredients into it that are probably not meant for us to just get fuel. And it's all like if you take milk, milk is this big volume, take cheese and it comes down to  this little thing, all that condensed down. It's like a black hole of food. And then you're you're eating that, so, of course, no wonder you're you're getting fat, you're having arteriosclerosis as you age and all these other problems. So that's why I think the health problem is with dairy. From, from an evolutionary standpoint, it's was a good thing because you could have this nutrient dense food even in times of famine. That's, that was one of the benefits of cheese because cheese was basically shelf stable in a long period of human history when we didn't really have very many shelf stable foods, the same way that after a fashion beer, a shelf stable, just one of the reasons that beer was traded there and there are all these ways to preserve foods during times of famine and we just don't live in that anymore. Joe: Right. So on the dairy part of this, what I guess people have a hard time thinking of how they would substitute a cheese for these recipes, and I know that in you know, you have this enchilada recipe and you, there's I mean, you have a ton of different recipes. What are just some off the top of your head, some substitutes that you do use for cheese? Like, how would someone make a pizza? What would they put on it as their cheese? Jason: You know, it depends. There are a lot of nondairy commercial cheeses out there. I think from a health standpoint, they're good insofar as you're not getting casein and all these hormones that go with it, but I can't pretend that they are health food. Joe: Right. Jason: I mean, it's base, it's like cheese is solidified fat when it's dairy and the non vegan cheeses are still a solidified fat. They just have all the other junk that goes with them. So, you know, if you if you limit that look, if you're going to have a pizza and you have it once a week and you put some vegan cheese that's made out of almonds or cashews or something like that on it, you're going to be OK. If you do that every single day, you're not going to be so OK anymore. You can still be a junk food vegan. In fact, it's easier now to be a junk food vegan than it is to be a healthy vegan, because you can run over to Carl's Jr. and get a Beyond burger, that's, you know, still loaded up with all this fat and it's still a burger where as when I went vegan almost 20 years ago, if I was craving a burger, I had to make it myself. Joe: All right. Yeah, I mean, the creativity Jason: So that's. Joe: That, that you have to come up with for these recipes must be daunting. Jason: I sometimes, but only because when I do a lot of recipes, Joe: Right. Jason: I mean most, most chefs at a restaurant might do 30 recipes throughout the year. If they're really pushing themselves. I think with the delivery service, we're doing 300. Joe: WOW! Jason: Every, every year, at each year, it's different too. Joe: Ok. So you're rotating 300 recipes a year from The Vegan Taste. Jason: And we're just making about as we cook every week. Joe: It's amazing! Jason: Yeah, it's, it's, it's daunting, but it's cool. Joe: Yeah, it's. Jason: Yeah, I mean, and like back to the cheese thing, sometimes it's replacing that, that fatty mouthful, mouthfeel that cheese gives you so you can even use something like an avocado or you can use, what are my favorites is this thing called pipián verde, which is just this ah pepitas and tomatillo puree. It's it's a classic Mexican dip and I'll just use that on enchiladas or we'll make our own cheese at the restaurant, sometimes we'll make it just out of almonds and some other ingredients and we'll make our own queso fresco like that and we make our own mozzarellas and stuff. That's a little laborious, I think, for the for the home cook, it's just getting that, that creamy texture which you can get from nuts and seeds. Joe: Right. Yeah. Because even on the recipes at Casa Terra, your restaurant, I saw that there was I think you have is it brick oven pizzas or just... Jason: Yeah, Joe: Or Jason: We have worked fire Joe: Wood Jason: With Joe: Fire. Jason: Fire pizzas Joe: Right. Sorry. Wood fire. Yeah. And so and I did see one of the recipes are one of the descriptions of the you know, the pizza said mozzarella. So I was like, OK, how does he doing that? Jason: Right. It's just a, when you get to that type of cheese, that's it's a little time consuming and it's a mix of art and chemistry. Joe: Yup. It's just it's incredible. So I know we just kind of skipped over it a little bit but we talked about your daughter and, and I and I know we talked about, we didn't quite say that she's vegan, but I know that she is from based on my research about you. And I know it's tough with kids these days with all of the gluten allergies and, and everything that's going on that or used to be a lot tougher. Now, its parents are more aware there are more options and I would think that it's almost the same thing with your daughter as it is with a child that has a gluten allergy. When they go to a house for a birthday party and let's just go back to using pizza as a example, because that's how I grew up, right? That your parents would buy a bunch of pizzas, and... What does she do in that case? Or how how do you let the parents know that she's vegan and that, you know, that isn't something she would (A.) like to eat or (B.) she shouldn't eat or (C.) it might make her sick of she eats because she's not used to eating cheese. Jason: We just we tell them and ask them not to make a big deal out of it. And then we make sure our daughter has food that totally owns everybody else's. Joe: Perfect. Jason: I Joe: That's awesome! Jason: When she was in school before COVID hit, the teachers were asking if we could bring stuff for them. Joe: That is so funny. I can imagine, no I, listen, I know what it smells and tastes like. Every kid we sit there with, their pizza from Dominos going, WWO!, what are you eating? I'll trade you, I'll trade you two slices for that, that's perfect. Well good, she's totally vegan incorrect? That's amazing. So you, what is the Vcology project? Is that how you say it? Vcology Project? Jason: Vcology. Joe: Vcology. So. Jason: It's pretty much the umbrella for all the stuff that I do. Joe: That's what I thought, I just wanted to make sure. And I, because I know that you spoke about The Vegan Taste, which is the home delivery food service, Casa Terra, which is the restaurant out in Glendale, Arizona. And then I heard you speak about other things potentially coming down down the road, so I assumed that that was the umbrella where all of these things would fall under. Jason: Yeah, I mean, we're working on commercializing our cheeses on a large scale. We've already had one big vegan restaurant chain express some interest in it, which was really cool, it came out of the blue. But that was, that was a nice surprise. And Joe: Yeah. Jason: And we just want to roll out really high quality vegan cheeses onto the, onto the food service market and then retail, if we can. Joe: That's great. Jason: But if I can. I mean, if I can get, like some of the best restaurants in Phoenix using high quality of vegan cheeses, all of a sudden it opens up really great menu options for vegans around the entire town. Joe: Right. And I Jason: And Joe: Was Jason: I Joe: Thinking Jason: Think Joe: Good Jason: Go ahead. Joe: While I was sitting Jason: I think. Joe: On the dairy part of it, and I didn't even know that this underlying thing about the cheese had a broader scope or what was happening. I just I kind of chose the one thing that I know, like you, you know, it's like, how do you have ravioli? How do you have a pizza? How do you, if you you're so used to having half and half in your coffee, how do you make the move away from dairy? And I think that's, I think that's harder almost than the meat part of this or that Jason: It's way Joe: Or the Jason: Harder. Joe: Protein part of it. Right. Jason: I didn't know why until Dr. Barnard told me a few years ago that the casein in cheese is called the casomorphin and that basically means that acts like morphine. It acts like an opiate in your system. And I was like, "That makes sense!!", because one day I just gave up meat and it was like, whatever but when I gave up cheese, I had withdrawal symptoms. I was jonesing, I mean, like the hands were shaking and I had headaches and I was irritable and everything else that I had heard from people that were trying to give up cigarettes or drugs or something like that, I was going through and I'm like, "What the hell is going on?" That was, that was one way where I knew, like, I've really gotta get off this stuff, because Joe: All right. Jason: If I'm having that reaction, this is probably pretty bad for me. But it was a few years later when he told me why. And so Joe: That's Jason: Anyway, Joe: It. Jason: I think that's why cheese is so hard. Joe: That's incredible. How did the two of you get connected for that book? Your book? I wrote it down. I'm going to have it in the show Jason: Sure. Joe: Notes. Jason: The "21-day Weight Loss kickstart". So he was coming through town to do a talk and they wanted someone to do a cooking demo and I was the only one in Phoenix, doing this kind of stuff, so I just volunteered to do it. They were gonna pay me and I was like, don't worry about it, I'll just I'll just do it. And so we became friends through that and then I started teaching the cancer project classes here in Phoenix for a few years, which later became their Food for Life program. And, and during that, I just developed tons of recipes every single week. Because I think back then they were kind of in the same boat that a lot of healthy, healthy doctors are in, we're like, they're like, you have to change your diet. Here's how you do it. But they're not really experts at the here's how you do part. Joe: Right. Jason: And so, you know, their recipes were easy to do, but they weren't necessarily great. They were just like, "Ahhh". And so during that class, I just continuously develop stuff that was usually easy to make, but also really spectacular. And then because of that, we just wrote the book together. Joe: And that's really cool. It's just amazing how things, you know, you can make these connections and they just turn into something amazing like that, so, yeah. I'm trying not to skip around, there's so many things I have to ask you, I have so many notes, it's like this is, like I said, I, I was doing the meals for when I was doing the 30 day thing, basically for lunch and dinner. And then I started to do them just for lunch because my partner, Jo Ellen, we were like we were eating separate times, separate things at dinner, it felt like it wasn't this Jason: Right. Joe: Community. Jason: You loose the social part. Joe: Yeah, and so it's this balance for me. But so I thought at least at a bare minimum, and I think this is one thing that we talk about stepping stones and doing this in stages, is that it's worth at least trying to say to yourself, OK, "I'm going to eat vegan for lunch", just take a meal of the Jason: Right. Joe: day and say, this is what I'm going to do. And literally, breakfast is super easy because for me, it's, it's like a vegan smoothie, right? There's nothing and so I don't have to worry about that. It's not sausage, an egg and bacon and all this other stuff. So then you handle the vegan lunch part and you're already better than probably seventy five percent of the world in regards to how healthy you're eating. Jason: That's Joe: And Jason: What Joe: Then. Jason: I think. Joe: Right and then you just. So and that's kind of the approach I took. I don't know yet, just being honest with you, if I can completely eliminate that occasional steak or burger or Jason: Right. Joe: And I'm sure I can at some point, like for me, like you, I, I refuse to go on medication. So I'm 58 years old and I'm like, I'm not going on cholesterol medication. I don't take anything for high blood pressure. I'm not going to do any of that stuff. So if it's a, if it's food, it's going to make the difference, then that's the difference that I'll make. Go into the gym five days a week is already easy for me. But if I have to do that and get rid of the burgers and the steaks and whatever, and that's the mood that I would make. Jason: And if you could make that, did you make it fun and pleasurable, then why not? Joe: Right. That's Jason: If Joe: It. Jason: It's this chore, you know, like most people are gonna be like, ahhh screw it. I don't want to do it, Joe: Now, Jason: But. Joe: For me, it's it's talking my girlfriend into seeing if we can do it together, so that'll be the that'll be the piece we'll see. Yeah. So tell me a little bit about, oh, I also heard an interview where you said that your daughter growing up with two chefs. So is your wife also working with you at either at The Vegan Taste or Casa Terra? Jason: She she was Joe: Ok. Jason: Doing The Vegan Taste for a while. Joe: Ok. Jason: I mean, for, for years, she was with me in the kitchen. And sometimes when I was off doing other stuff, she was running at it for months at a time. Joe: Got it. Jason: But I now we're in a situation where it's hard for us to split our time like that. And so she takes care of the household and raises our daughter while I take care of the business. We tried where we were splitting it both ways and it was like, I think it's hard to multitask. Right? It's hard to be great at a bunch of different stuff at the same time. And so we just finally decided, well, I'll have to go off and kind of slug it out and be the champion for the business, while she's the champion for keeping the rest of the family sane. Joe: Which is the admirable thing for sure. So The Vegan Taste, let's talk about that really quickly. So The Vegan Taste as home delivery, vegan meals that come in these great packages that are, like you said, are the goal is to heat and eat. And Jason: Right. Joe: They I don't know. I'll let you just talk about it because I don't want to, I know I had a certain schedule and the whole thing with the coolers, but I'd like you to describe it so that the audience will know what it's all about and then they can make their decision from there. Jason: Yeah, it's it's super easy. So the menu changes every single week. It's a fixed menu. You put your order in by Friday night. My crew comes into the kitchen on the weekends, makes everything. We plate it up over the weekend. Pack it up for delivery on Monday and then my team of drivers go out every Monday and they deliver all the meals at once for your entire week, that Monday. They leave it in a cooler loaded up with ice packs so even in the middle of July, the meals will stay chilled until you can pick them up and then you put them in your fridge. I know, some of our clients will reheat them on the stovetop. They'll take the ingredients out and reheat them on the stove, top it honestly, talking to people, most of them stuff it in the microwave and they have a lunch in two minutes. Joe: Yup and those containers are microwaveable. Jason: Yes, Joe: Is that correct? Jason: Yes. Joe: Yes. I know I've done both. I've depending on what the food was, sometimes I would heat it on the stove and sometimes I would heat it in the microwave. And I think that's all, also another thing in my brain about microwaves, they know make me a little nervous thinking that maybe something's there that eventually Jason: Right. Joe: someone's going to admit to, so if I if I have enough time, I'll go to the stove. If I don't, I just use the Jason: I Joe: Microwave. Jason: Am exactly the same way. I mean, I don't even have time to cook for myself very much anymore, so so I use our delivery service for me and most of the time I just slide the contents out of the container and right to a pan. Joe: So in regards to the meals that are available, is it, are they just lunches and dinners? Are they breakfast, lunch and dinners or... Jason: It's basically lunches and dinners right now, but will add in a breakfast option and the juicing option and some desserts pretty soon. Joe: And and like me, at one point, I was getting doubles of things so that I could have something for lunch and then something completely different for dinner. So I assume you have clients across the board that are only lunch, only dinner or a combination of enough meals for, is that how many, how many Jason: Yeah, Joe: can they get? Is it Jason: So, Joe: The. Jason: Yeah, basically we do six different dishes every week and you can get a single portion of each one or you can get a double portion of each one. And the people that want to have our meals for lunch and dinner, get the double portion. Joe: Right and that's what I was doing for a time, that's, that's right. And then in my case, I said that I wanted it spicy but so you actually keep tabs of certain things that people request on a small, I assume a small level because you can't be doing personalized, you know, things across the board for everybody. Jason: Yeah, we have spice is one of the standard options we have for people. And then we have a gluten free option, soy free option, although we use pretty limited soy already anyway. And then no oil option in the meals, again, are are pretty much pretty low oil already. So we just talked to people like, do you really, really want no oil? Or is that that's that you're trying to minimize your your oil? Are you trying to minimize your soy? Are you trying to minimize gluten? Because we don't we don't use those types of ingredients heavily in the meal service. And then if there's something that we can, leave off as a garnish for someone like if someone's like, "I hate right onions." I'll tell them, you know, if it's mixed into the dish, we can't change it but if it's a garnish, we can make a note to leave it off for you. Joe: Right. Jason: I mean, most people are good about it, but then sometimes I get someone that sends me a list of like 10 different things, I can't, sorry, I can't do that. Joe: Thank God I do that I don't want to sit here and look at you in the camera and go, oh, I was one of those people. And Jason: No, not Joe: I Jason: At Joe: Think Jason: All. Joe: The only thing that I said, I everything was great for me. The only thing I request that I think was less tofu in some of my stuff only because I'm I, it's just me getting used to it, it's it, and, and it's not, I would, I wouldn't even say it's a texture thing for me because I eat oysters, right? That's about as weird of a texture as you can Jason: That's sure. Joe: get. So I don't know why I definitely have had tofu from your food service, that was amazing. And it's almost like it's firm and some of it sometimes is even like crispy, like it's it's hasn't where I've had it other times where it just, just, it's just weird. Jason: Yeah, I mean. Joe: I don't know if there's good or bad tofu, maybe there's just the quality of it, I don't know. Jason: It's the way, it's the way it's prepared. And I think it's also what you're used to growing up with. I mean, if you're used to growing up with, say, diced up firm tofu in a miso soup, you're not going to bat an eye at it. But if you're not used to that, the texture might be weird for you. And I think, when dealing with American culture where we're not used to that stuff, too many people just take tofu and throw it in a soup or a stew and they're like, "Okay, that's good enough." But it's not I mean, it's like to me that's like throwing in a raw hunk of meat and is something and being like whatever. So, Joe: Yeah, Jason: You know, it's just it's Joe: Ok. Jason: All in the preparation. Joe: Ok, good to know because I started to get to like it. And thanks to you once again, because I was definitely I grew up with, in an Italian restaurant family and my father was a chef and so all of this stuff is new to me. Jason: Right! Joe: I was eating pizza and pasta and bread and, and you name it. So I wanted to ask you about Cassa Terra. I noticed that on the website, like a lot of places, especially during this time we're living in right now with COVID-19, that the kitchen is closed for the summer, right? That's what it says on the website. Jason: Yeah, Joe: Is that true? OK. Jason: A lot of the high end restaurants, it seems, around town actually close up for the summer. Unless there are these big corporate things that can afford to take the loss that restaurants just suffer with the summer here. Joe: Is Casa Terra where you do actually all the food prep and making them? So that that kitchen is still being used for the food delivery service? Jason: Yeah, it's our Joe: It's. Jason: R&D kitchen and our delivery service kitchen. We do catering and stuff out of there, too. Joe: When does the restaurant open or when do you expect it to open back up in the fall or ? Jason: I'm not sure yet Joe: Ok. Jason: Because honest answer is for a, for the type of food that we do, our location is not that great. And so if we can find a location that's more central or on the east side, that makes more sense for us right now than trying to just reopen in Glendale. And Phoenix is a weird city, so, we have these really accessible freeways and it's actually pretty easy to get around here but I don't know if our food culture is is there yet, because if someone else to drive more than 20 minutes here for food, it's painful. And the chances are they won't do it. Joe: You know. Jason: Or if they do it, they'll come once a year. And Joe: Yeah. Jason: So it's, it's difficult that way we're compared to like Los Angeles and New York or Chicago, people will spend an hour getting to, getting to a place to have dinner. And if it's a good meal, that's just part of the it's part of the experience. That might not be a great part of the experience, but it's something you're willing to do. So. Joe: Yeah, absolutely, Jason: So Joe: Yeah. It's Jason: We Joe: Funny. Jason: Have to be, yeah, we have to be in a more central location. Joe: Yeah, because I know we're in, and I live in Arcadia and the boundary for me is pretty much like the 51. If it's on the other side of the 51, I have a hard time going that far west but I understand that. You, one of the things that I did read was that about the Le Cordon Bleu the school and it was something about you being, was it the first graduate of vegan Jason: First Joe: Or Jason: Instructor. Joe: First instructor of vegan? Jason: Remember when it was theater, 2007 or 2008 that I was teaching at the Scottsdale Culinary Institute Joe: Yeah. Jason: And right when I, right when I started teaching there, they became part of the Le Cordon Bleu program. And so I, because I became the first official vegan instructor in that program. Joe: That's really cool! Jason: There was there was cool. Joe: Yeah. There's so many things, the other thing was I remember either hearing or reading that philosophy was your major? And I think what, what struck me about it, when I when I read it and then who you are and, and I even, there was an interview about making the argument of why to go vegan, like how when someone find something like this and this is why this has been like I've wanted to talk about, even though I haven't gone full vegan, I think that the health benefits are so important and just the, the eliminating of dairy alone. I mean, I've told people when they said, oh, yeah, you know, it sucks getting old. I'm like, well, I'm 58, I agree with you, but I don't, I'm, I don't wake up feeling achy. And, and, and I never did a lot of dairy, but even cutting out what I've already done, I think the inflammation piece of this is what other, you know, is another part that people are missing. Jason: I'd, Joe: And so, Jason: Yeah, it's. Joe: You know, so getting back to the philosophy part about how you're able to convey this in a not like beating someone over the head with a club, you've got to do this, it's, it's the only way. Your approach to it is your first of all, your demeanor of how your, you know, your a 6' 3" guy who you would never think if I met you in the street, would say you're vegan. And then the way you intelligently talk about the food and then the bonus of all of it is how it tastes. And so there's just so many amazing things about this, it's why I was so excited to finally do this. Jason: Well, cool! Thank you. Joe: So the Jason: It's. Joe: Go ahead with the phil..., with the philosophy part of this, I think it's helped a lot. Jason: That that's actually what got me to go vegetarian, but also it it taught me a few things about the way people make decisions because I socially and just because of the way I was raised, I didn't want to go vegetarian because it meant changing my lifestyle. And intellectually, I've been kind of bandying it about for a couple months before I pulled the trigger on it. And I didn't do it, it was just something I had thought about it. And then I had an epiphany because I was watching, I was playing with my cat. And I, intellectually, I knew my cat is this other being with its own thoughts and her own emotions. But then there was something where I was just playing with her and I had that emotional epiphany and that's where it went off and I was like, I understood that my cat was this separate creature that was valuable and she had her own rich emotional life and because she was sitting there problem solving and she was getting excited about bringing this little bottle cap back to me and playing fetch with me. It wasn't like this, this robotic, emotionless, thinking-less, piece of matter that, that's how Descartes used to view animals and that's how he justified doing all these horrible experiments he did on them because he, you know, even though they would, they would scream and all this other stuff, he passed it off as they didn't have a soul and they weren't really conscious and all this other BS. And so you can intellectually know that, but then you have the understanding there is that connection. And within a second I was like, wait a minute, it's not ok for me to just, like, take a hammer and smash my cat apart right now, that's really jacked up, that's something serial killers do. Why? Why can't I do that to my cat but why am I paying someone to do it to a cow? And I was like, "I have to stop!" So I stopped, went vegetarian and then spent a month arguing against vegetarianism to see if any of the arguments hold up. And none of the arguments were self-consistent. And so I was like, I'm going to stay vegetarian. And that was the the rational part of that. But what I learned was I had to have that emotional epiphany to fully make that leap in my decision making. And then when I went vegan, it was even more so because I was doing it for health reasons. But then I found out about factory farming. So it's ironic because being vegetarian for a few years, I had no idea about factory farming and then all of a sudden I'm looking at it for health reasons and learning about factory farming and I know that it's what happens in a factory farming is horrible and I don't want to partake in it. But yet I'm going out and having all you can eat enchiladas once a week. Because I emotionally had that tie to the enchiladas and, and so I think for most people, decision making is ah, pain pleasure balance. And it's, it's a very immediate and very immediate decision. And it's funny because people that can make that decision for the long term, we call them wise, because in the short term, going out and jogging or lifting weights sucks for most people. But the wise people go out and do that because, you know, it's going to pay off in the long term. And so I think going through that myself, even though I was trying to be rational about it and I knew what the right decision was and not being able to make it because I had this emotional thing is what got me into food in the first place. Because I knew if I could if I could take the pain part of that calculus away for people and just give them an environment where they could make a good decision for themselves and for the planet and for the animals, then, then I had to do it. Joe: Yeah, it's, it's really cool. I mean, I learned so much more about you just doing the research that I wanted to do up front and, and I think it's important how the philosophy part of your, what your brain has done through, you know, getting that degree in school and then then I heard about the soul sucking marketing job that, you Jason: Oh, Joe: Know. Jason: It was horrible. Joe: Right. Yeah. And it's and this is it all plays, this is why this Jason: It's. Joe: is such a cool interview for me. And I don't want to keep you any longer because I know that, you know, you work really hard and but I, I would love to do more at some point, Jason: Yeah, that'll be Joe: You Jason: Fun. Joe: Know, it's just cool that you, you are doing your passion. It really means a lot to you. You're you know, you eat, sleep and breathe what you preach, but you preach it in a way that it's not preaching. The food tastes amazing! It was just a godsend for me to find it. We find out tonight as you're setting up here and give it a talk, you play the drums. It's like, what, what more of a kinship could we possibly have? And all I do is try to preach on my podcast and on my, you know, social media and all that is just people following their dream. And it's really cool to see you do this. It's, it's, it's great. And and I'm glad you're healthy. Glad you made the choice when you did. You're here Jason: Yeah. Joe: To help keep us all healthy and feed us. Jason: Well it's funny, so it's funny you brought that up, because I feel like I'm in another transition point in what I'm doing because, ah you know, I had this amazing journey where I lost all this weight, I cured my diabetes, became a chef and went and helped out other people. And in the last couple years my, my health started to decline and I was like, what's going on because I'm eating right. But there's, there's all this other stuff. So, I mean, you know, in the last couple of years, I almost got divorced. I was working 100 hours a week. I was doing all this other, other stuff. I was, you know, we went to set up to open up this restaurant, we had some guys steal about 50K from us and steal, ah... He probably cost us about 200 grand in the long term, which was almost all my family's money and almost all of my best friend's money that she had. And then we opened up this, opened up this restaurant, which you were in the restaurant business, so, you know, like it is a lot of work. And on top of that, we're doing these other businesses. Jason: And so there are all these other stressors and I realize it actually happened right wing COVID hit. Because we were thinking about like, we were really looking forward to the summer when we could shut the restaurant down for a while and get a breather. And then COVID hit and all of a sudden, oddly, my life got better. Because I was spending time with my family and I was killing myself anymore and my health started to improve. That was it, I had this very narrow focus in my life, which I was really good at but it also carried all the stress that I think, I think you have when you get a little bit older in your career and you're kind of at the, you're operating at a higher level, it's also a more stressful level. And there's a lot more at stake about point. And so when COVID hit, I had more time for my family. And then I started going on bike rides again and hiking and I started spending time playing the drums, I hadn't touched my drum set in three years. Joe: WOW! Jason: And I started playing again, which was actually cool. I have this thing where I get my, stop something for a while when I pick it up and better at it. So now I can actually play some of the Rush songs that I couldn't get through Joe: Nice. Jason: For three years. Like, where did this come from? Joe: It's awesome! Jason: You know, so that was cool. And so, so I realized, like, I'd been talking about environment with food choices. But I've been ignoring everything else that goes into being a healthy person and taking care of your mental state, taking care of your family, making sure you have time to not be insane with all this other other stuff and so I think my crew is shifting into a point where I'm going to start talking about more about holistic health and creating good environments for your, for your well-being as an adult. It's, I'm sure it's true for for kid or whatever part you're in but since I'm in my 40s and kind of went through the midlife crisis part, that's how I solved it, was figuring out that I had to create a good environment to make good choices throughout my whole life and not just with the food, because I'd just been concentrated on the food, which is one key. Joe: You. Yeah, it's amazing how many people I know, it's it's hurt a lot of people. But I personally, it's been the best three months and so long because I was running so hard. And like I said, I've gotten to do things that I want to do. I it's just it's been a good thing. And I'm glad to hear that everything is turning back around for you, too, as well. I worried about you when it happened, to be honest, because, you know, I, I know it devastated the event world for me, I mean everything just stopped. And so I was worried just purely whether or not you know how how well you would do during that time. And it's funny, speaking of, you know, COVID-19. Was there any concerns about, you know, your clients with Joe: The food delivery and any, any things that you had to do differently in order to to be, you know, follow the CDC guidelines or anything like that? Jason: We just did extra sanitation, but we were already doing that stuff anyway. Joe: Right. Jason: We were just more hardcore about it than normal. But that was it. Because I think with the food delivery, it's contactless, so our drivers just show up and Joe: Drop the Jason: They're Joe: Cooler. Jason: At their doorstep Joe: Yeah. Jason: In and head out. Joe: Yeah. Jason: So, so in a way, it didn't really affect the delivery service at all. Joe: Got Jason: It was Joe: It. Jason: horrible for the restaurant, but that ended up being a boom for us personally. Joe: Yep, yep. Well, awesome! Man. I cannot tell you how grateful I am that you're here. Like I said, I was disappointed when I had a sort of postpone it last time, I just took on too much. It was one of those deals where I thought I could I forget how much time postproduction takes after I get off this thing to get it, Jason: Yeah. Joe: You know, ready for prime time. But I am super, super grateful that you said yes and you came on, I love your food and you're an amazing human being. The more I've done the research and get to know you now. And it sounds like your daughter is definitely waiting for you to put her to bed. So I'm glad, I could go on, I swear to God for another hour, there's so many questions about food and just things that you've done, but we'll do it another time for sure. Jason: Yeah, that'll be fun. I'd love to come back. Joe: I again, I can't thank you enough. It's an honor to have you on here. And I'd love to have you back again. Just for the audience sake and things like that, where's the best place to get in touch with you? And I'll put I'll do in the show notes, I'll list every, you know, your social media things but like in regards to, let's say, The Vegan Taste, what's the best way for people to reach out? Jason: Just go right to thevegantaste.com Joe: Okay, perfect. Jason: I mean, we have all the social media platforms, but it seems like, you know, Facebook changes what they want to show to people every few months and Instagram is the same way. You know, all these other ones. So just just go straight to thevegantaste.com Joe: Perfect. I'll put in all the other links, I'll take care of all of that. Again, thank you so much, I appreciate it, it's so, I look forward to actually meeting you live in person. Maybe we can sit around and jam one night. Jason: That would be awesome! Joe: I would love it. So. Jason: Cool. Joe: All right. Thank you so much, man. I appreciate it. Jason: Hey, thank you. Have a good night. Joe: You too!

Join Dr. Neal Barnard for a talk and demonstration of hormone balancing foods for the family inspired by his new book, Your Body in Balance: The New Science of Food, Hormones, and Health.Hidden in everyday foods are the causes of a surprising range of health problems: infertility, menstrual cramps, weight gain, hair loss, breast and prostate cancer, hot flashes, and much more. Few people realize that a simple food prescription can help you tackle all these and more by gently restoring your hormone balance, with benefits rivaling medications. Neal Barnard, MD, a leading authority on nutrition and health, offers insight into how dietary changes can alleviate years of stress, pain, and illness. Dr. Neal D. Barnard, FACC, is a faculty member of the George Washington University School of Medicine and President of the Physicians Committee for Responsible Medicine. Dr. Barnard is editor-in-chief of the Nutrition Guide for Clinicians, a nutrition textbook given to all second-year medical students in the U.S. He is also editor of Good Medicine, a magazine with a circulation of 150,000. He is the New York Times bestselling author of Dr. Neal Barnard's Program for Reversing Diabetes, The 21-Day Weight-Loss Kickstart, and most recently The Vegan Starter Kit, among many others.Writers LIVE programs are supported in part by a bequest from The Miss Howard Hubbard Adult Programming Fund. Re-opening activities are made possible in part by a generous gift from Sandra R. Berman.Recorded On: Thursday, February 6, 2020

Join Dr. Neal Barnard for a talk and demonstration of hormone balancing foods for the family inspired by his new book, Your Body in Balance: The New Science of Food, Hormones, and Health.Hidden in everyday foods are the causes of a surprising range of health problems: infertility, menstrual cramps, weight gain, hair loss, breast and prostate cancer, hot flashes, and much more. Few people realize that a simple food prescription can help you tackle all these and more by gently restoring your hormone balance, with benefits rivaling medications. Neal Barnard, MD, a leading authority on nutrition and health, offers insight into how dietary changes can alleviate years of stress, pain, and illness. Dr. Neal D. Barnard, FACC, is a faculty member of the George Washington University School of Medicine and President of the Physicians Committee for Responsible Medicine. Dr. Barnard is editor-in-chief of the Nutrition Guide for Clinicians, a nutrition textbook given to all second-year medical students in the U.S. He is also editor of Good Medicine, a magazine with a circulation of 150,000. He is the New York Times bestselling author of Dr. Neal Barnard's Program for Reversing Diabetes, The 21-Day Weight-Loss Kickstart, and most recently The Vegan Starter Kit, among many others.Writers LIVE programs are supported in part by a bequest from The Miss Howard Hubbard Adult Programming Fund. Re-opening activities are made possible in part by a generous gift from Sandra R. Berman.

Podcast Notes Key Takeaways “The closer you get to an entirely plant-based diet, the better off you’re going to be” – Neal BarnardA high-fiber diet flushes away excess estrogen, resulting in less menstrual crampingMen who have too much DHA in their blood have an increased risk of prostate cancerWomen should limit their milk intakeOne reason why: Lactose in milk breaks down to release galactose, which is toxic to the ovaries (galactose is linked to ovarian cancer and infertility)In men, erectile dysfunction may indicate the beginnings of atherosclerosisRead the full notes @ podcastnotes.org“Rather than using people as recipients of prescriptions, let’s instead work with people as partners to help them to put the best fuel in their bodies."Neal Barnard, MDA predominant theme of this podcast is the profound impact of nutrition on long-term well-being.Less discussed is the importance of hormonal health. Most would be surprised to learn that certain maladies -- including infertility, menstrual cramps, weight gain, hair loss, breast and prostate cancer, hot flashes, and many others -- have one thing in common: they are fueled or influenced by hormones hiding in everyday foods.The good (and surprising) news is that proper nutrition can also help restore endocrine balance, often with benefits that rival popular medications.To provide insight on how hormones wreak havoc on the body, and how specific diet and lifestyle changes can help alleviate years of stress, pain and illness, I'm joined today by my friend Neal Barnard, MD.Making this third appearance on the podcast (check episodes #242 / #296), Dr. Barnard is a pre-eminent authority on diet, nutrition and its impact on illnesses such as atherosclerosis, diabetes, cancer and Alzheimer’s. In addition, he is the founder & president of The Physicians Committee for Responsible Medicine (PCRM), where he leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.Dr. Barnard is also an adjunct associate professor of medicine at George Washington University and has authored over 70 scientific publications as well as 18 books, including Power Foods for the Brain, 21-Day Weight Loss Kickstart, Dr. Barnard’s Program for Reversing Diabetes and The Cheese Trap.Hitting bookstores February 4 and currently available for pre-order, Dr. Barnard's latest offering -- and the focus of today's discussion -- is entitled, Your Body in Balance: The New Science of Food, Hormones, and Health. A powerful step-by-step guide to better understand what you can do to feel better fast, it covers the important hows and whys of striking hormonal balance for optimal wellness.Today we dive deep to better understand the mechanisms of optimizing hormonal health.We begin with a deconstruction of recent science on the implications of eating meat on human health.We then turn to a wide-ranging discussion on the endocrine system. The impact of testosterone levels in men. And how diet and lifestyle impact fertility and menstruation in women.We examine how left unchecked, hormone imbalances can lead to everything from autoimmune diseases, hyperthyroidism, adrenal fatigue, depression and anxiety. And we conclude with the many simple things you can do to prevent such imbalances and thrive.You can watch it all go down on YouTube. And as always, the conversation streams wild and free on Apple Podcasts and Spotify.I love this man. This is a fascinating discourse. And I sincerely hope you enjoy our exchange.Peace + Plants,Listen, Watch & Subscribe Apple Podcasts | YouTube | Spotify | Stitcher | Google PodcastsThanks to this week’s sponsorsAthletic Greens: 75 whole food sourced ingredients designed to optimize 5 key areas of health, Athletic Greens is the delicious daily habit that sets you up for a healthy future. I take the packets everywhere I go. So invest in your health without compromise! Go to: athleticgreens.com/richroll and claim your special offer today: 20 FREE travel packs valued at $79 with your first purchase.Native: Safe, effective protection against odor & wetness. For both men & women, Native is deodorant that isn’t a chemistry experiment – no aluminum, parabens, phthalates or talc. All ingredients are non-toxic and it lasts all day. For 20% off your first purchase, visit nativecos.com and use promo code Roll during checkout!Squarespace: The easiest way to create a beautiful website, blog, or online store for you and your ideas. Save 10% at checkout when visit squarespace.com/richroll and use the offer code RICHROLL at checkout.Note: One of the best ways to support the podcast is to support the sponsors. For a complete list of all RRP sponsors and their respective vanity url's and discount codes, visit my Resources page and click "Sponsors".SHOW NOTESGet Neal's latest book:Your Body in Balance: The New Science of Food, Hormones, and HealthBackground, Context & ReferenceConnect with Neal: Facebook | Twitter | CarbonWorksPCRM: Website | Twitter | Facebook | YouTubeYouTube: Your Body in Balance by Dr. Neal Barnard | Book TrailerYouTube: CarbonWorks - Louder than Words (Official Music Video)HuffPost: New BMJ Study May Fuel Confusion Over ‘Bad’ Fats by Dr. Neal Barnard, MDForks Over Knives: Congratulations! Vegan Lunches for Country’s Second-Largest Public School District by Neal Barnard, MDSwitch4good: Dr. Neal Barnard: On Disease, Diets, And Preventative MedicineToday's Practitioner: Dr. Neal Barnard and other Physicians Call for Peers to Get Nutrition EducationWashington Post: How the U.S. government spends millions to get people to eat more pizzaEat Drink Politics: Whitewashed: How Industry and Government Promote Dairy Junk FoodsBreastCancer.org: Study Suggests Full-Fat Dairy Products May Be Linked to Worse SurvivalPopsugar: Giving Up Dairy Changed My Body in So Many Surprising WaysCBSNews: Bye-bye, pyramid - hello, plate: Timeline of food guidelinesScienceDaily: Exercise More Critical Than Calcium For Adolescent BonesScienceDaily: High animal protein intake associated with higher, plant protein with lower mortality rateNotable Books by Dr. Neal BarnardDr. Neal Barnard’s Program for Reversing Diabetes21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your HealthPower Foods for the BrainFoods That Cause You to Lose Weight: The Negative Calorie EffectFoods That Fight Pain: Revolutionary New Strategies for Maximum Pain ReliefBreaking the Food Seduction: The Hidden Reasons Behind Food Cravings---And 7 Steps to End Them NaturallyTurn Off the Fat Genes: The Revolutionary Guide to Losing WeightFood for Life: How the New Four Food Groups Can Save Your LifeThe Power of Your Plate: A Plan for Better Living Eating Well for Better HealthA Physician's Slimming Guide: For Permanent Weight ControlRelated Podcasts You Might EnjoyRRP #296: Dr. Neal Barnard, M.D. On Breaking The Dairy AddictionRRP: #242: Neal Barnard M.D. On The Power Of Nutrition To Prevent & Reverse DiseaseRRP #391: Strength Coach Mike Mahler Wants To Optimize Your HormonesRRP #128: Cardiologist Joel Kahn, MD: Is Butter Really Back?RRP #077: Leveraging Plant-Based Nutrition To Treat, Prevent & Reverse Disease With Dr. Michael KlaperSpecial Thanks to Carbonworks featuring Neal Barnard for this week's interstitial music. Thanks to Jason Camiolo for production, audio engineering and show notes; Margo Lubin and Blake Curtis for video, editing and graphics. Theme music by Ana Leimma.*Disclosure: Books and products denoted with an asterisk are hyperlinked to an affiliate program. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.for 1000s of delicious, customized plant-based recipes & so much more, check out our Plantpower Meal Plannernow through Jan. 31, save $20 on your subscription - just use code POWER20 at checkout! HOW CAN I SUPPORT THE PODCAST?Tell Your Friends & Share Online!Subscribe & Review: iTunes | Spotify | Stitcher | Soundcloud | Google PodcastsDonate: Check out our Patreon accountSupport The Sponsors: One of the best ways to support the podcast is to support our sponsors. For a complete list of all RRP sponsors and their respective vanity url's and discount codes, visit my Resources page and click "Sponsors".

“Rather than using people as recipients of prescriptions, let’s instead work with people as partners to help them to put the best fuel in their bodies."Neal Barnard, MDA predominant theme of this podcast is the profound impact of nutrition on long-term well-being.Less discussed is the importance of hormonal health. Most would be surprised to learn that certain maladies -- including infertility, menstrual cramps, weight gain, hair loss, breast and prostate cancer, hot flashes, and many others -- have one thing in common: they are fueled or influenced by hormones hiding in everyday foods.The good (and surprising) news is that proper nutrition can also help restore endocrine balance, often with benefits that rival popular medications.To provide insight on how hormones wreak havoc on the body, and how specific diet and lifestyle changes can help alleviate years of stress, pain and illness, I'm joined today by my friend Neal Barnard, MD.Making this third appearance on the podcast (check episodes #242 / #296), Dr. Barnard is a pre-eminent authority on diet, nutrition and its impact on illnesses such as atherosclerosis, diabetes, cancer and Alzheimer’s. In addition, he is the founder & president of The Physicians Committee for Responsible Medicine (PCRM), where he leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.Dr. Barnard is also an adjunct associate professor of medicine at George Washington University and has authored over 70 scientific publications as well as 18 books, including Power Foods for the Brain, 21-Day Weight Loss Kickstart, Dr. Barnard’s Program for Reversing Diabetes and The Cheese Trap.Hitting bookstores February 4 and currently available for pre-order, Dr. Barnard's latest offering -- and the focus of today's discussion -- is entitled, Your Body in Balance: The New Science of Food, Hormones, and Health. A powerful step-by-step guide to better understand what you can do to feel better fast, it covers the important hows and whys of striking hormonal balance for optimal wellness.Today we dive deep to better understand the mechanisms of optimizing hormonal health.We begin with a deconstruction of recent science on the implications of eating meat on human health.We then turn to a wide-ranging discussion on the endocrine system. The impact of testosterone levels in men. And how diet and lifestyle impact fertility and menstruation in women.We examine how left unchecked, hormone imbalances can lead to everything from autoimmune diseases, hyperthyroidism, adrenal fatigue, depression and anxiety. And we conclude with the many simple things you can do to prevent such imbalances and thrive.You can watch it all go down on YouTube. And as always, the conversation streams wild and free on Apple Podcasts and Spotify.I love this man. This is a fascinating discourse. And I sincerely hope you enjoy our exchange.Peace + Plants,Listen, Watch & Subscribe Apple Podcasts | YouTube | Spotify | Stitcher | Google PodcastsThanks to this week’s sponsorsAthletic Greens: 75 whole food sourced ingredients designed to optimize 5 key areas of health, Athletic Greens is the delicious daily habit that sets you up for a healthy future. I take the packets everywhere I go. So invest in your health without compromise! Go to: athleticgreens.com/richroll and claim your special offer today: 20 FREE travel packs valued at $79 with your first purchase.Native: Safe, effective protection against odor & wetness. For both men & women, Native is deodorant that isn’t a chemistry experiment – no aluminum, parabens, phthalates or talc. All ingredients are non-toxic and it lasts all day. For 20% off your first purchase, visit nativecos.com and use promo code Roll during checkout!Squarespace: The easiest way to create a beautiful website, blog, or online store for you and your ideas. Save 10% at checkout when visit squarespace.com/richroll and use the offer code RICHROLL at checkout.Note: One of the best ways to support the podcast is to support the sponsors. For a complete list of all RRP sponsors and their respective vanity url's and discount codes, visit my Resources page and click "Sponsors".SHOW NOTESGet Neal's latest book:Your Body in Balance: The New Science of Food, Hormones, and HealthBackground, Context & ReferenceConnect with Neal: Facebook | Twitter | CarbonWorksPCRM: Website | Twitter | Facebook | YouTubeYouTube: Your Body in Balance by Dr. Neal Barnard | Book TrailerYouTube: CarbonWorks - Louder than Words (Official Music Video)HuffPost: New BMJ Study May Fuel Confusion Over ‘Bad’ Fats by Dr. Neal Barnard, MDForks Over Knives: Congratulations! Vegan Lunches for Country’s Second-Largest Public School District by Neal Barnard, MDSwitch4good: Dr. Neal Barnard: On Disease, Diets, And Preventative MedicineToday's Practitioner: Dr. Neal Barnard and other Physicians Call for Peers to Get Nutrition EducationWashington Post: How the U.S. government spends millions to get people to eat more pizzaEat Drink Politics: Whitewashed: How Industry and Government Promote Dairy Junk FoodsBreastCancer.org: Study Suggests Full-Fat Dairy Products May Be Linked to Worse SurvivalPopsugar: Giving Up Dairy Changed My Body in So Many Surprising WaysCBSNews: Bye-bye, pyramid - hello, plate: Timeline of food guidelinesScienceDaily: Exercise More Critical Than Calcium For Adolescent BonesScienceDaily: High animal protein intake associated with higher, plant protein with lower mortality rateNotable Books by Dr. Neal BarnardDr. Neal Barnard’s Program for Reversing Diabetes21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your HealthPower Foods for the BrainFoods That Cause You to Lose Weight: The Negative Calorie EffectFoods That Fight Pain: Revolutionary New Strategies for Maximum Pain ReliefBreaking the Food Seduction: The Hidden Reasons Behind Food Cravings---And 7 Steps to End Them NaturallyTurn Off the Fat Genes: The Revolutionary Guide to Losing WeightFood for Life: How the New Four Food Groups Can Save Your LifeThe Power of Your Plate: A Plan for Better Living Eating Well for Better HealthA Physician's Slimming Guide: For Permanent Weight ControlRelated Podcasts You Might EnjoyRRP #296: Dr. Neal Barnard, M.D. On Breaking The Dairy AddictionRRP: #242: Neal Barnard M.D. On The Power Of Nutrition To Prevent & Reverse DiseaseRRP #391: Strength Coach Mike Mahler Wants To Optimize Your HormonesRRP #128: Cardiologist Joel Kahn, MD: Is Butter Really Back?RRP #077: Leveraging Plant-Based Nutrition To Treat, Prevent & Reverse Disease With Dr. Michael KlaperSpecial Thanks to Carbonworks featuring Neal Barnard for this week's interstitial music. Thanks to Jason Camiolo for production, audio engineering and show notes; Margo Lubin and Blake Curtis for video, editing and graphics. Theme music by Ana Leimma.*Disclosure: Books and products denoted with an asterisk are hyperlinked to an affiliate program. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.for 1000s of delicious, customized plant-based recipes & so much more, check out our Plantpower Meal Plannernow through Jan. 31, save $20 on your subscription - just use code POWER20 at checkout! HOW CAN I SUPPORT THE PODCAST?Tell Your Friends & Share Online!Subscribe & Review: iTunes | Spotify | Stitcher | Soundcloud | Google PodcastsDonate: Check out our Patreon accountSupport The Sponsors: One of the best ways to support the podcast is to support our sponsors. For a complete list of all RRP sponsors and their respective vanity url's and discount codes, visit my Resources page and click "Sponsors". See acast.com/privacy for privacy and opt-out information.

Jason Wyrick reversed Type II diabetes and lost over 100 pounds by adopting a whole foods plant-based diet.  Jason is the Executive Chef of Casa Terra, Arizona's only upscale vegan restaurant, and of The Vegan Taste, the country's longest running vegan meal delivery service. Since reversing type II diabetes and becoming a chef, he has co-authored NY Times Bestseller 21 Day Weight Loss Kickstart as well as the book Powerfoods for the Brain with Dr. Neal Barnard. Other books he has written are Vegan Tacos and Vegan Mexico. He was the food editor for Living the Farm Sanctuary Life with Gene Baur & Gene Stone. He's a coauthor of Clean Protein with Kathy Freston & Bruce Friedrich. Jason has published the world's first vegan food magazine, The Vegan Culinary Experience, and has been featured in the NY Times, the LA Times, VegNews, and Vegetarian Times. He has traveled the world teaching cooking classes and is the first vegan instructor to teach in the prestigious Le Cordon Bleu program. You can find out more about Chef Jason Wyrick at the links below: Jason's restaurant @ Casa Terra Jason's fabulous tasting meal delivery @ The Vegan Taste Instagram food @ Jason Wyrick Facebook @ Jason Wyrick Thank you for listening to the podcast! Stay tuned for some more ridiculously awesome people and great stories! 

MOTION: Don't Eat Anything with a Face From the Archive: Are humans meant to be carnivores? Revisit our debate featuring “21-Day Weight Loss Kickstart” author Neal Barnard, Farm Sanctuary co-founder Gene Baur, nutritional scientist Chris Masterjohn, and farmer and author Joel Salatin.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Meet Dr. Neal Barnard an adjunct associate professor of medicine at the George Washington University School of Medicine and Health Sciences in Washington, D.C., president of the Physicians Committee for Responsible Medicine, and founder of Barnard Medical Center. Dr. Barnard is a fellow of the American College of Cardiology, the 2016 recipient of the American College of Lifestyle Medicine’s Trailblazer Award, and has led numerous research studies investigating the effects of diet on diabetes, body weight, and chronic pain, including a groundbreaking study of dietary interventions in type 2 diabetes, funded by the National Institutes of Health. Dr. Barnard has authored more than 70 scientific publications as well as 18 books, including the New York Times best-sellers Power Foods for the Brain, 21-Day Weight Loss Kickstart, and the USA Today best-seller Dr. Barnard’s Program for Reversing Diabetes. As president of the Physicians Committee, Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research. He hosts four PBS television programs on nutrition and health and is frequently called on by news programs to discuss issues related to nutrition and research. Originally from Fargo, N.D., Dr. Barnard received his medical degree at the George Washington University School of Medicine and completed his residency at the same institution. He practiced at St. Vincent’s Hospital in New York before returning to Washington to found the Physicians Committee. Follow Dr. Barnard on Twitter @DrNealBarnard and Facebook @NealBarnardMD. Find Dr. Barnard at http://pcrm.org. Please share and rate the podcast! Thanks

“Some foods are fattening. Others are addictive. Cheese is both…Loaded with calories, high in sodium, packing more cholesterol than steak, and sprinkled with hormones — if cheese were any worse, it would be Vaseline.” Neal Barnard, M.D. Last week we discussed the how behind ditching dairy. This week we discuss the why.Right now the average American eats more than 33 pounds of cheese a year. Packed with calories, loaded with saturated fat and teeming in highly addictive casomorphins, it's a habit that's intimately linked to obesity and a litany of chronic illnesses, including heart disease and type-2 diabetes. It's a habit that wrecks significant havoc on the environment, polluting our skies and poisoning our water table. And it's a habit that perpetuates unspeakable cruelty on the sentient animals it relies upon to serve its unabating appetite.Nonetheless, the U.S. continues to produce more cheese and dairy products than any other country in the world. Relentless, well-funded dairy industry lobbying efforts have entrenched government subsidies that not only incentivize production but even quietly fund corporate product development and marketing efforts, such as Pizza Hut's infamous grilled cheese stuffed crust pizza, McDonald's McCafé products and even Starbucks smoothies — all products specifically produced, developed and marketed to increase consumer dairy consumption courtesy of the federal funded and USDA regulated dairy checkoff program.It's time to stop the insanity.So let's talk about it. I can think of no better steward to facilitate a conversation on this subject than my good friend Neal Barnard, M.D.A pre-eminent authority on diet and nutrition and its impact on illnesses such as atherosclerosis, diabetes, cancer and Alzheimer’s, Neal is the founder & president of The Physicians Committee for Responsible Medicine (PCRM), where he leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research, and the Barnard Medical Center, a ground-breaking non-profit primary care medical practice where board-certified physicians, nurse practitioners, and registered dietitians help patients prevent and reverse serious health problems, leveraging a holistic approach that involves tackling the actual causes of illness, with extra attention on nutrition.Neal is also an adjunct associate professor of medicine at George Washington University and has authored over 70 scientific publications as well as 18 books, including the New York Times best-sellers Power Foods for the Brain*,21-Day Weight Loss Kickstart*, the USA Today best-seller Dr. Barnard’s Program for Reversing Diabetes* and the subject of today’s conversation, See acast.com/privacy for privacy and opt-out information.

TODAY'S GUEST: Neal Barnard, M.D., F.A.C.C., is an adjunct associate professor of medicine at the George Washington University School of Medicine and Health Sciences in Washington, D.C., president of the Physicians Committee for Responsible Medicine, and founder of Barnard Medical Center. Dr. Barnard is a fellow of the American College of Cardiology, the 2016 recipient of the American College of Lifestyle Medicine's Trailblazer Award, and has led numerous research studies investigating the effects of diet on diabetes, body weight, and chronic pain, including a groundbreaking study of dietary interventions in type 2 diabetes, funded by the National Institutes of Health. Dr. Barnard has authored more than 70 scientific publications as well as 18 books, including the New York Times best-sellers Power Foods for the Brain, 21-Day Weight Loss Kickstart, and the USA Today best-seller Dr. Barnard's Program for Reversing Diabetes. As president of the Physicians Committee, Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research. He hosts four PBS television programs on nutrition and health and is frequently called on by news programs to discuss issues related to nutrition and research. Originally from Fargo, N.D., Dr. Barnard received his medical degree from the George Washington University School of Medicine and completed his residency at the same institution. He practiced at St. Vincent's Hospital in New York before returning to Washington to found the Physicians Committee. In 2015, Dr. Barnard founded the nonprofit Barnard Medical Center, which opened in January 2016, in Washington, D.C. Barnard Medical's board-certified physicians, nurse practitioners, and registered dietitians provide complete primary care. Barnard Medical also helps patients tackle the causes of illness, with extra attention on improving health through prevention and nutrition. Barnard Medical takes advantage of years of research conducted by the Physicians Committee research team and other researchers, showing how a new approach to medicine and nutrition could help prevent and reverse serious health problems, such as obesity, diabetes, heart disease, high blood pressure, elevated cholesterol, migraines, and arthritis. Barnard Medical's focus on nutrition includes comprehensive nutrition counseling with registered dietitians and group cooking classes. As a child in Fargo, North Dakota, Barnard studied piano, cello, and guitar, and took his love of music with him to Washington, DC, where he attended medical school while establishing himself in the DC music scene. Barnard started composing and recording songs in the 80s, and he played music professionally throughout his medical school and residency. With a penchant for the avant-garde, Neal constantly writes songs that defy any genre categorization. He chooses unconventional time meters as well, in order to “tilt the song ever so slightly and give you that little jolt between the ears,” as he puts it. Be sure to check out the debut CarbonWorks CD - out today on all digital music sites! More about Neal Barnard CarbonWorks music will surprise those who know Barnard as the physician who has authored more than 70 scientific publications and 18 books, whose NIH-funded research revolutionized the nutritional treatment of diabetes, and who is a recognized authority on science and health. As founder of the Physicians Committee for Responsible Medicine and a faculty member at the George Washington University School of Medicine, the trailblazing physician has dramatically influenced U.S. nutrition policies, arm-wrestled with the food industry, and worked to replace the use of animals in education and research with kinder methods. In keeping with the tradition of luminaries like Albert Einstein, who played violin with symphony orchestras and Harvard researcher Rudy Tanzi, who played keyboards with Aerosmith, Barnard's scientific innovations are complemented by his explorations in music. As a way of bridging together these two worlds, Barnard gives talks about his findings on how music profoundly affects the brain and “why it beats heroin and Velveeta!” For more info: CarbonWorksMusic.com Follow Barnard Medical Center on Facebook @BarnardMedical. Follow Dr. Barnard on Twitter and Facebook @NealBarnardMD   Connect With Today's guest: Dr. Neil Barnard Website: CarbonWorksMusic.com On Twitter On Facebook Barnard Medical Center on Facebook IN THIS EPISODE: Do you want to eat a plant-based diet but don't want to give up eating cheese? There are reasons why cheese is the hardest food for people to eliminate when they are switching to a plant-based diet. This episode with Dr. Neal Barnard will give you the facts about cheese. Join us as Dr. Barnard talks with me about the benefits of a plant-based diet, the negative effects of cheese and other dairy products on our bodies, and what you can do to replace cheese with alternative foods that are delicious and nutritious. Did you know that dairy products have a negative effect on human hormones? In this episode, Dr. Neal Barnard talks about the concentrated hormones that are present in cheese, and the effect that they have on our bodies. Do you want hormonal health and balance for yourself and your children? You will want to listen to my conversation with Dr. Barnard and get the facts about cheese. Why is cheese so addictive? You will be surprised to hear how much cheese Americans consume every year. In today's episode, Dr. Barnard explains the chemicals that make cheese addictive in much the same way that alcohol is addictive. Listen in to learn about this and other facts about cheese and get motivated to eliminate this harmful food from your diet. Did you know that fat causes diabetes? For years we have thought it was just too much sugar. In this episode, Dr. Neal Barnard talks about the role of fat in preventing glucose from being processed properly in our bodies. If you or someone you love struggles with diabetes or has pre-diabetic symptoms, be sure you listen to this episode and find out how switching to a plant-based diet can help. Does switching to a plant-based diet seem overwhelming to you? I know it can be for many people. That's why I'm glad that in my conversation today with Dr. Neal Barnard, he explains how to make the change as simply as possible. Listen and find out how just a few changes a week can very quickly get you to a plant-based diet with foods you love. Outline Of This Great Episode [4:45] Introduction of Dr. Neal Barnard and this episode. [10:48] How working as an autopsy assistant got Dr. Barnard started in natural medicine. [14:43] Why more and more athletes are eating plant-based diets. [18:57] The negative effect of dairy products on human hormones. [23:57] Dr. Neal Barnard's new book, The Cheese Trap. [27:07] Why is cheese so addictive? [28:23] How much cheese do Americans consume, and why is this problematic? [35:00] How can fat cause diabetes? [38:23] Break and announcements [40:06] Why is the medical community still promoting that carbs are bad? [41:53] Facts about cheese that Dr. Barnard found surprising. [44:33] Dr. Barnard's favorite plant-based cheeses. [46:36] The Physician's Committee for Responsible Medicine focuses on prevention and research. [49:56] How to make the the change to a plant-based diet as simple as it can be. [53:07] How PCRM worked to get the Food Pyramid changed. [58:12] Dr. Barnard's opinion of the Paleo diet. [1:02:33] Why people need to move in the direction of a plant-powered diet. [1:04:06] What would life expectancy be with our diet if we had no drugs for diabetes or heart disease? [1:06:42] On a side note, Dr. Barnard plays in a band, Carbon Works, with a newly released CD. Resources Mentioned On This Episode Book: The Cheese Trap (Affiliate link) Neil Barnard Twitter Facebook Barnard Medical Center on Facebook Physician's Committee for Responsible Medicine Website Facebook Neil's Band - CarbonWorks Website YouTube Facebook Treeline (nut-based cheese) Miyoko's Kitchen (nut-based cheese) Kite Hill (almond-milk based yogurt & cream cheese)

“Meat consumption is just as dangerous to public health as tobacco use. It's time we looked into holding the meat producers and fast-food outlets legally accountable.”Neal Barnard, M.D.There's nothing I can do — it's genetic.Without a doubt, many of us have predispositions to developing certain diseases.But predisposition is a far cry from predetermination.In fact, you might be surprised to learn the vast extent to which we can control the expression of genetic inclinations when it comes to so many of the chronic illnesses that are unnecessarily killing millions of people annually — including modern-day plagues like heart disease, diabetes and Alzheimer's.This week I'm thrilled to sit down for a long overdue conversation with my friend Neal Barnard, MD to discuss the innate, incredible power we all possess to prevent and even reverse the onset of these illnesses through implementation of fairly simple simple diet and lifestyle alternations.A pre-eminent authority on the impact of diet & nutrition on atherosclerosis, diabetes, cancer and Alzheimer’s, Dr. Barnard is an adjunct associate professor of medicine at the George Washington University School of Medicine and Health Sciences as well as the founder and president of the Physicians Committee for Responsible Medicine, where he leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in medical and scientific research.Over the course of his career, Dr. Barnard has led numerous research studies investigating the effects of diet on diabetes, body weight, and chronic pain. He’s authored over 70 scientific publications as well as 17 books, including the New York Times best-sellers Power Foods for the Brain,21-Day Weight Loss Kickstart*, and the USA Today best-seller Dr. Barnard’s Program for Reversing Diabetes*.If that's not enough, Dr. Barnard recently christened the Barnard Medical Center, a brand new, ground-breaking non-profit primary care medical practice where board-certified physicians, nurse practitioners, and registered dietitians help patients prevent and reverse serious health problems, leveraging a holistic approach that involves tackling the actual causes of illness, with extra attention on nutrition.Chock-a-block with life-altering information, this is a profound conversation about food as medicine.It's about the impact and importance of self-sovereignty — prioritizing personal responsibility for what we put in our mouths, how we move our bodies and advocate for change.And it's about the incredible power of nutrition to heal ourselves.One of the most intelligent, articulate, tireless and well-respected voices on the subject of optimal wellness and disease prevention, it's an honor and privilege to share my friend's abundant wisdom and practical experience with you today.So break out the notepad and enjoy this powerful exchange with one of my ... See acast.com/privacy for privacy and opt-out information.

Anthony DiClementiEntrepreneur | Personal Trainer | Health Professional | Fat-loss Expert  Anthony DiClementi is the most sought after fat loss expert for people who want to regularly enjoy more of their favorite cheat foods, wine, and cocktails without storing them as fat.He is known for teaching people how to lose 7 pounds in 7 days* and utilize strategic cheating to accelerate fat loss while still enjoying a social lifestyle.Anthony is a Certified Nutrition Specialist (CNS), NCSF Certified Personal Trainer, and "certified" Party Guy (Restaurant/Bar/Nightclub Marketer) from Chicago, IL.Through his programs - The 7-Day* Weight Loss KickStart, The Social Life Fat Loss System  and One-on-One Coaching, Anthony has helped men and women all over the world transform their bodies without their diet taking over their life.  In this Episode you will learn: How Anthony designed his program How being too dumb to quit helped Anthony  Too many people live with one foot on the gas and one foot on the brakes - if this is you learn what to do  How we can lose weight without exercise The right book can only take you so far We all have a unique genetic blueprint We are not averages - general programs can only take us so far It is not what we don't know that misleads us, it is what we assume to be true that is false that causes issue for us Learn some foods that you probably think are healthy that are not! What stops fat-burning Success Story - Nikko (look in testimonials) How Justin Beiber helped Anthony create a bigger goal  What to do when you think you are too busy  Why daily habits are so important  Resources Slight Edge - Jeff Olson The Health Blueprint Text Anthony - 847-989-3743 Want more Boss Free Society? Join us at Facebook Join us at Facebook Boss Free Society Dojo Join us on Twitter SUBSCRIBE: Never miss an episode by using one of the options below:Subscribe via iTunesSubscribe via StitcherSubscribe via RSS Feed BIG BIG FAVOR :: Would you leave us a quick review on iTunes? It helps the show tremendously and we would appreciate it greatly.  Tim and Patty will be so grateful to you (plus it comes with a shout out on air) #winning

Today Laura Theodore, the Jazzy Vegetarian welcomes executive chef, cooking teacher, caterer and former diabetic, Jason Wyrick, to share tips for a healthier and compassionate vegan Thanksgiving and his new book, Vegan Tacos. Looking for the perfect holiday gift?  Autographed copies of Laura Theodore’s CDS and her cookbooks Jazzy Vegetarian Classics and Jazzy Vegetarian are now available! Watch SEASON FOUR of Jazzy Vegetarian on the CREATE NETWORK premiering on December 11, 2014! SEASON FOUR is full of celebrity guests and celebratory meals. (Check local listings).  Chef Jason Wyrick is an executive chef, cooking teacher, caterer and a former diabetic. He has co-authored the New York Times best-selling book 21-Day Weight Loss Kickstart with Neal Barnard, MD, and has taught alongside many medical and dietary professionals. A former diabetic who cured his diabetes and lost 100 pounds by going vegan, Jason was the first vegan culinary instructor in the world-famous Le Cordon Bleu program.

Dr.Neal D. Barnard is an American physician, author, clinical researcher, and founding president of the Physicians Committee for Responsible Medicine (PCRM), an international network of physicians, scientists, and laypeople who promote preventive medicine, conduct clinical research, and promote higher standards in research. An advocate of a low-fat, whole foods, plant-based diet, he has also conducted research into alternatives to animal experimentation and has been active in the animal protection movement.  His most recent book is Power Foods for the Brain.  It is the go to guide for reducing the risk of Alzheimer's disease, stroke, and other less serious malfunctions, including low energy, poor sleep patterns, irritability, and lack of focus.  Barnard is the author of more than 50 published research papers on nutrition and its impact on human health, and several books, including The 21-Day Weight Loss Kickstart.