Podcasts about dulse

Róisín Lanigan discusses with Ivan six things which should be better known. Róisín Lanigan is an editor and writer based in London and Belfast. Her work has appeared in i-D, VICE, The Atlantic, New Statesman, The Fence and Prospect, amongst other publications. She was longlisted for the Curtis Brown First Novel Prize in 2019, and won the Blue Pencil Agency First Novel Award in 2020. I Want to Go Home But I'm Already There is her first novel and is available at https://www.penguin.co.uk/books/459281/i-want-to-go-home-but-im-already-there-by-lanigan-roisin/9780241668535 Dulse https://pacificharvest.co/blogs/learn/7-mindblowing-health-benefits-of-atlantic-dulse?srsltid=AfmBOoq6KFW9CJ2ZhY0K-LZcyK3zhku4Xe2I0CniSHs1noqs-VRI7Mq- Pigeons https://www.reddit.com/r/unpopularopinion/comments/lx86p7/pigeons_are_underrated_animals/?rdt=55432 The Montreal Screwjob https://prowrestling.fandom.com/wiki/Montreal_Screwjob Paris Is Burning https://www.rogerebert.com/reviews/paris-is-burning-1991 Parkland Walk https://www.parkland-walk.org.uk/ The Ballymurphy Massacre https://www.theguardian.com/uk-news/2021/may/11/the-ballymurphy-shootings-36-hours-in-belfast-that-left-10-dead This podcast is powered by ZenCast.fm

4 x 175g fillets hake, scaled and pinboned 200ml water 15g seasalt 2 tablespoons oil 25g butter Place the water and salt in a pan and bring to a simmer until salt has dissolved. Cool completely then submerge the hake in the brine and leave for an hour. Remove and pat dry on kitchen paper. Heat the oil in a large non stick frying pan ( or line a frying pan with parchment paper to ensure no sticking). Add the oil and heat until hot. Add the hake, skin side down and press into the pan. Cook for 5 minutes or until skin is golden. Add the butter and cook for a minute then flip over a cook through on the other side for a couple of minutes. Allow to rest for a couple of minutes before serving.Cucumber and dill veloute ½ cucumber 1 shallot, finely chopped 15g butter 150ml dry white wine or dry cider 200ml chicken stock 75ml double cream 2 tablespoons chopped dill Salt to taste If you have a small melon baller, make about 20 balls out of the cucumber. If not, cut the cucumber in half lengthwise, then in half again. Scoop out the seeds and cut the cucumber into 1cm dice. Cook the shallot in the butter over low heat until soft – about 5 minutes. Crank up the heat and add the wine. Boil until reduced by half. Add the stock and boil to reduce by half again. Add the cucumber and cream and boil to spoon coating consistency. Check seasoning and add the dill. Dulse pickled shallots 2 shallots, peeled and sliced as thinly as you can 50ml cider vinegar 50ml water 2 teaspoons castor sugar 1 tablespoon dulse Bring the cider, water, sugar and dulse to boil until sugar has dissolved. Check seasoning and add the shallots. After an hour remove the dulse and shred finely. Add back to the shallots. When ready to use, drain off. Serve the hake with the sauce around and some pickled shallots on top with a few sprigs dill.

This week James is almost exclusively answering all of your hot questions! Where does he see himself in ten years? Why did he cancel his Maine shows? Dulse, Marmite, gifts, The Kids In The Hall, The Algonquin Resorts's new Chef, Fight League Atlantic, dreams and aspirations, single brothers, elections, Paddy The Baddy, MC-ing, strap-on vaginas and, well, a heck of a lot more! Please send any questions to comedy@jamesmullinger.comFor podcast sponsorship opportunities please email Jonathan Burns at jon@podstarter.io

No trip to Grand Manan is complete without a stop at Roland's Sea Vegetables for a dose of some dulse. But after 55 years, owner Sandy Flagg is getting out of the dulse business. He'll share some stories with us. 

This lecture discusses the science fiction and fantasy author, Ursula K. Leguin's book, Tales From Earthsea, the fifth of six Earthsea books It focuses specifically on the story "The Bones Of The Earth", and discusses the mage Ogion (an important character in the earlier Earthsea books), and his own teacher Dulse. In this video we look at the Gontish earth-magic of transformation Dulse learned from his own teacher, the sorceress Ard, which Dulse uses to heal the fault that threatens to produce an earthquake. Ogion assists from Gont Port To support my ongoing work, go to my Patreon site - www.patreon.com/sadler If you'd like to make a direct contribution, you can do so here - www.paypal.me/ReasonIO You can find over 3,000 philosophy videos in my main YouTube channel - www.youtube.com/user/gbisadler Purchase Tales From Earthsea -https://amzn.to/46O2nwS

This lecture discusses the science fiction and fantasy author, Ursula K. Leguin's book, Tales From Earthsea, the fifth of six Earthsea books It focuses specifically on the story "The Bones Of The Earth", and discusses the backstory of an important character in the earlier Earthsea novels, Ogion the mage of Re Albi. This video focuses on Ogion's teacher, the Gontish mage Dulse and how he taught Ogion, nicknamed "Silence" in silence much of the time. To support my ongoing work, go to my Patreon site - www.patreon.com/sadler If you'd like to make a direct contribution, you can do so here - www.paypal.me/ReasonIO You can find over 3,000 philosophy videos in my main YouTube channel - www.youtube.com/user/gbisadler Purchase Tales From Earthsea - https://amzn.to/46O2nwS

Daily Dad Jokes (22 Jul 2024) The official Daily Dad Jokes Podcast electronic button now available on Amazon. The perfect Father's Day gift for dad! Click here here to view ! Email Newsletter: Looking for more dad joke humour to share? Then subscribe to our new weekly email newsletter. It's our weekly round-up of the best dad jokes, memes, and humor for you to enjoy. Spread the laughs, and groans, and sign up today! Click here to subscribe ! Listen to the Daily Dad Jokes podcast here: https://dailydadjokespodcast.com/ or search "Daily Dad Jokes" in your podcast app. Interested in Business and Finance news? Then listen to our sister show: The Daily Business and Finance Show. Check out the website here or search "Daily Business and Finance Show" in your podcast app. Jokes sourced and curated from reddit.com/r/dadjokes. Joke credits: merphy90, Joel_Boyens, gilfromisrael, Few-Victory-5773, drakeonaplane, Makethemusic_stop, bobturkeyisaturkey, StockInitial4460, sheineken, Amazing_Credit7911, The_Hiders, kickypie, , Wendals87, The_Hiders, Man-e-questions, timthedriller, The_Hiders, muddytigger, Dulse_eater Subscribe to this podcast via: Spotify iTunes Google Podcasts Youtube Channel Social media: Instagram Facebook Twitter Tik Tok Discord Interested in advertising or sponsoring our show with +15k daily streams? Contact us at mediasales@klassicstudios.com Produced by Klassic Studios using AutoGen Podcast technology (http://klassicstudios.com/autogen-podcasts/) See omnystudio.com/listener for privacy information.

Algen sind reich an Nährstoffen, liefern Vitamine, Mineralien, Proteine und Antioxidantien wie z.B. Beta-Carotin. Diese Verbindungen helfen unserem Körper freie Radikale zu bekämpfen: Zellschäden werden reduziert und der Alterungsprozess verlangsamt. Doch Algen können noch viel mehr und werden als das "Superfood" der Zukunft bezeichnet. Über 500 verschiedene Algenarten gibt es, z.B. Spirulina und Chlorella: Beide können Giftstoffe binden, mit denen wir täglich in Kontakt kommen. Ebenfalls weit verbreitet sind außerdem Dulse, Nori und Wakame. Vor allem in der asiatischen Küche sind Algen weit verbreitet - aber auch in meiner Heimat Griechenland. Ich gebe Euch in dieser Episode meines Podcasts viele konkrete Tipps: Wie kann ich Algen am besten zu mir nehmen? Gibt es Algen auch als Nahrungsergänzungsmittel und worauf sollte ich achten? Kann ich Algen selber kochen, blanchieren oder einlegen? Wir sprechen darüber. Alles Liebe, Eure Anastasia -- Ein ALL EARS ON YOU Original Podcast.

Model Dulse Andraca joins host Nikki Gal for a conversation on being a first generation model, representation in the industry, the topic of sexualization in the industry, the power of using your voice and more. Connect with Dulse Andraca: Dulse's Instagram: https://www.instagram.com/dulseruvit?igsh=M2hnZ2F0dWJvMzAw Connect with host Nikki Gal: https://www.nikkigal.com

Sun, 15 Oct 2023 05:00:00 +0000 https://naturallyher.podigee.io/6-new-episode 17994c1746c2052eceb33ed8b0aef14e Lasst euch nicht veräppeln

Simon Johansson is the CEO of Nordic SeaFarm and has been working in the aquaculture industry for 5+ years and has a strong passion for the ocean. With a background from Management Consulting and working in the Middle East, North America and Europe he has acquired strong knowledge from various cultures and companies now being applied to scale up Nordic SeaFarm to become the pioneering seaweed company in Europe going forward.  * Check out the ⁠Inside Seaweed Newsletter⁠! Just one short email per month, no spam and you can cancel at any time. Would you like to get a super short email from me every month, with three actionable insights for your seaweed business? I will search the seaweed industry for the most important lessons, the most useful conclusions and relevant actions, condensed into a half page that I will share with you, each month. It's easy to sign up and just as easy to cancel. If you'd like to give it a try, head over to ⁠insideseaweed.com ⁠ * [1:05] Seaweed home-made pesto recipe. [3:12] The global food crisis and how the ocean can play a role. [6:10] Problem-solution fit, what is the problem we are trying to solve? [8:50] Developing a downstream market for seaweed-based food products. [15:40] Beyond taste, using seaweed as a functional ingredient in food products. [21:20] Changing public perception about a new crop. [23:00] Disrupting the food industry with innovative seaweed products. [29:20] Vertical integration Vs. Specialisation. [33:15] Product innovation and focusing on the customer. [35:35] Growing other species of seaweed beyond kelp. [36:20] How to enter the seaweed industry and have positive impact. [37:00] Pursuing product-market fit. Testing, metrics and product development. [42:20] Need for expertise in developing tasty but industrialised. [43:45] The importance of lowering price and the risk of making seaweed a commodity. [46:50] Collaboration and competition [47:50] Opportunities in growing and using high value species such as sea lettuce and dulse * Useful Links: Simon Johansson on LinkedIn Nordic SeaFarm: Website, LinkedIn, Facebook and Instagram * Inside Seaweed's host is Fed DeGobbi, get in touch on ⁠LinkedIn⁠, ⁠Twitter⁠, or directly via ⁠email⁠. Please send in your feedback: what do you want to hear more or less of? any suggestions? Would love to hear what you think!

Welches sind wohl die gesündesten Lebensmittel auf unserer Erde?! - Wir verraten sie Dir.  Hier kannst Du Dich kostenfrei für die "Hippocrates Lifestyle Challenge", welche auf den Grundsätzen der gesunden Hippocrates Ernährung beruht, anmelden.  In dieser Podcast-Episode spricht Christian Wenzel über die Vorteile von Algen als Nahrungsmittel und ihre Rolle als "Future Food". Er erwähnt Spirulina, Chlorella und braune Algen wie Dulse und betont ihre hohe Nährstoffdichte. Patricia stellt die "Superfoods" Mandeln und AFA-Algen vor.  TIMESTAMPS: Algen als Future Food [00:01:13] Christian spricht über die Vorteile von Algen als Nahrungsmittel und ihre Rolle als "Future Food" zur Deckung des wachsenden Bedarfs im Zuge der immer weiter ansteigenden Bevölkerungszahl.  Spirulina und Chlorella [00:02:00] Christian zeigt die Vorteile von Spirulina und Chlorella, wie z.B. ihr hoher Proteinanteil und basische Proteinquelle auf. Dulse Algen [00:04:28] Christian spricht über Dulse Algen und ihre Nährwerte, sowie ihre Verwendung als Snack-Alternative zu Chips. Die gesündesten veganen Lebensmittel nach Hippocrates Health Institute [00:07:33] Christian und Patricia stellen verschiedene vegane Lebensmittel vor, wie Mandeln, Spirulina, Chlorella und blaue Algen. Sie diskutieren ihre Vorteile und ihre Rolle als "Future Food". Mandeln als Superfood [00:08:36] Mandeln sind reich an Vitamin E und B, Mineralstoffen wie Kalzium, Magnesium, Kupfer und Zink, pflanzlichem Protein, Ballaststoffen und sekundären Pflanzenstoffen. Sie können helfen, den Blutzuckerspiegel zu stabilisieren und das Risiko von Herz-Kreislauf-Erkrankungen zu senken. AFA-Algen als Superfood [00:12:09] Die blau-grünen Süßwasseralgen, auch AFA-Algen genannt, sind reich an Antioxidantien, Omega-3-Fettsäuren, Eisen, Magnesium, Kalzium, Zink und B-Vitaminen. Sie können das Gedächtnis verbessern und das Risiko von Herzerkrankungen und Schlaganfällen reduzieren.   Willst Du selbst das Wichtigste über die enthaltenen Nährstoffe nachlesen, dann geht es hier zum Artikel von Hippocrates Institute.    Du willst mehr erfahren? Schreibe eine E-Mail an: christian@christian-wenzel.com  Mehr mr.broccoli: Podcast auf Spotify Apple Podcast Mehr Podcast Abonniere meinen YouTube Kanal   *Affiliate Link Disclaimer: Ich wurde von keinem der genannten Unternehmen bezahlt. Trotzdem die Markierung als "Werbung", da ich Marken und Produkte genannt habe.  Achtung: Vorliegend habe ich meine eigene Erfahrung und die von Interviewpartnern genannte. Das sind die Effekte, die ich bei mir gespürt habe. Diese können bei jedem unterschiedlich ausfallen. Natürlich kann kein Lebensmittel, keine Nahrungsergänzung oder Superfoods sowie Inspirationen aus diesem Podcast alleine für sich eine Heilwirkung erzielen oder versprechen. Die beschriebenen Erfahrungen sind keine wissenschaftlichen Erkenntnisse und keine Tatsachenbehauptungen. Sämtliche Inhalte dieser Podcast Episoden sind keine Heilaussagen und ausschließlich informativ, sie dienen keinesfalls als Ersatz für eine ärztliche Behandlung.

Grandpa Bill continues talking about The Complete Guide to Natural PlantBased MedicinesMushrooms-ORGANIC FUNCTIONAL MUSHROOMS ARE GREAT FOR YOUR IMMUNE SYSTEM! Unlike regular mushrooms, functional mushrooms offer health benefits beyond basic nutrition. These mushrooms are naturally rich in biologically active compounds, such as polysaccharides and beta-glucans, which are highly beneficial for supporting a healthy immune system. They are also loaded with vitamin D, antioxidant polyphenols and other immune-supporting nutrients. The Health Ranger Store recognizes the benefits of functional mushrooms, which is why we've gone to great lengths to find and combine seven of the most potent functional mushrooms and offer them to you in a convenient capsule and powder form. Our Health Ranger Select Seven Treasures Mushroom Capsules and Powder are made with some of the world's cleanest, lab-verified mushroom powders, including organic shiitake, maitake, cordyceps, reishi, turkey tail, lion's mane and chaga mushroom powders. Our premium mushroom capsules and powder are also vegan, non-GMO, certified Kosher and meticulously lab tested for glyphosate, heavy metals and microbiology. Earth and Sea Greens with SBOs CONTAIN KENNEL KELP TOO!!!!Green Superfoods Contains natural seeds & fibers which recondition the bowels & supports probiotic development. Rich in chlorella, spirulina, blue green algae & many other potent nutritive. Provides a complete spectrum of nature's finest chlorophyll based foods. No vegetables have been added to this blend to insure the most concentrated nutritional profile possible. Green Superfoods-Ingredients: Nettle Leaf, Yacon, Alfalfa, Borage Leaf, Moringa Oleifera, Jiao Gu Lan, Mushroom Blend (Chaga, Cordyceps, Lion's Mane, Maitake, Reishi, Agarikon, Turkey Tail), Ashwagandha, Codonopsis, Eleuthero Root, Fennel, Hyssop, Parsley Root, Peppermint, Shatavari, White Oak Bark, Bringraj, Cilantro, Guduchi, Hawthorn Berry, Milk Thistle Seed Powder, Nettle Root, Nettle Seed Powder, Oatstraw, Orange Peel, Suma Root, Brahmi, Dulse, Humic & Fulvic Earth with SBOs, Licorice Root, Parsley Leaf, Spirulina, Wood Betony, Ancient Plant Minerals, Baobab, Blue Green Algae, Devil's Club, Horsetail, Marshmallow Root, Plantain Leaf, Rose Hips, Sacred Clay, Vitallite, Birch Bark, Coriander, Dill, Elderberry, Ginger, Kelp, Rehmannia with Kudzu (4:1), Stevia Green Leaf, Triphala (Amalaki, Bibitaki, Haritaki), Black Walnut Hull, Cardamon, Laminaria Juice, Ormalite Recommended Low Level Use: For general maintenance, thoroughly mix 1 level tablespoon with 8-12 ounces of water, 2 times per day. In capsule form, take 12 capsules with liquid 2 times per day. Can be combined with your desired amount of Fiber Blend, Fire or other herbal/mineral formulas and added to 8 oz of water, juice. smoothie, or cold/hot tea. Consume as a meal additive or meal replacement to increase energy, nourishment & body alkalinity. Recommended High Level Use: To realize the greater health benefits of Earth & Sea Greens with SBOs, amount can be increased to 1 tablespoon (12 capsules) 3 or more times per day, consumed with water, veggie juice, smoothie or cold/hot tea --- Send in a voice message: https://podcasters.spotify.com/pod/show/bhsales/message

Join us for the season finale of Seaweed Safari as we explore the latest news in the world of seaweed. First, we'll take a look at the Sargassum seaweed making its way to Florida and the potential impact on the local ecosystem. Then, we'll delve into the exciting partnership between Amazon and a wind farm to explore the potential of seaweed farming.Finally, we'll examine Indonesia's push to promote seaweed as a source of renewable energy and how it could shape the country's energy future. Don't miss this fascinating episode as we wrap up a season full of insights into the incredible world of seaweed.Are you interested in plant-based living and sustainable agriculture? Do you love learning about the history and cultural significance of different foods? Then you won't want to miss Seaweed Safari, a new podcast exploring the many uses and benefits of seaweed. From its role in traditional Irish cuisine and medicine, to its potential as a natural source of biofuel and ingredient in skincare and beauty products, seaweed has a lot to offer. Tune in to learn more about this versatile and sustainable resource and join us on a journey through the fascinating world of seaweed. Don't forget to follow us on instagram to keep up to date and do reach out at any time! We would love to hear your thoughts and hopefully you have some amazing ideas for upcoming shows!

In this episode of Seaweed Safari, we explore the potential health benefits of seaweed, including how it can reduce cholesterol, inhibit lipogenesis, and decrease triglyceride accumulation. We also delve into recent studies that show how seaweed can promote the growth of beneficial gut bacteria, and how this can have positive effects on overall health. The episode also covers the potential of seaweed-derived compounds in treating or managing conditions like cancer, diabetes, and heart disease, and how seaweed can act as a natural detoxifier to remove heavy metals and other environmental toxins from the body. Additionally, we discuss the potential for seaweed-derived compounds in developing new medications and treatments for a variety of conditions. Finally, we wrap up with a call for guest interviews for season 2 of Seaweed Safari.If you have any suggestions or are interested in being a guest on the show, please reach out to us via our website or social media.Are you interested in plant-based living and sustainable agriculture? Do you love learning about the history and cultural significance of different foods? Then you won't want to miss Seaweed Safari, a new podcast exploring the many uses and benefits of seaweed. From its role in traditional Irish cuisine and medicine, to its potential as a natural source of biofuel and ingredient in skincare and beauty products, seaweed has a lot to offer. Tune in to learn more about this versatile and sustainable resource and join us on a journey through the fascinating world of seaweed. Don't forget to follow us on instagram to keep up to date and do reach out at any time! We would love to hear your thoughts and hopefully you have some amazing ideas for upcoming shows!

In this episode of Seaweed Safari, we delve into the world of seaweed farming and the environment. We explore the history of seaweed farming, from the traditional hand-harvesting methods to the current large-scale ocean projects. We examine the impact of seaweed farming on the environment and the efforts being made to ensure sustainable and responsible farming practices. The episode also covers the various challenges facing the seaweed farming industry, including the cost of cultivation, harvesting and processing, and scalability. We also highlight the positive impact of seaweed farming on the environment, including the improvement of water quality and the sequestration of carbon dioxide from the atmosphere. Join us as we explore the exciting and important world of seaweed farming and its impact on the environment.Are you interested in plant-based living and sustainable agriculture? Do you love learning about the history and cultural significance of different foods? Then you won't want to miss Seaweed Safari, a new podcast exploring the many uses and benefits of seaweed. From its role in traditional Irish cuisine and medicine, to its potential as a natural source of biofuel and ingredient in skincare and beauty products, seaweed has a lot to offer. Tune in to learn more about this versatile and sustainable resource and join us on a journey through the fascinating world of seaweed. Don't forget to follow us on instagram to keep up to date and do reach out at any time! We would love to hear your thoughts and hopefully you have some amazing ideas for upcoming shows!

Episode 3: Seaweed in Modern Times – Revolutionizing Industries with Sustainability and VersatilityWelcome to Seaweed Safari, your weekly podcast exploring the amazing world of seaweed. In this episode, we take a closer look at how seaweed is changing the game in modern times and revolutionizing industries with its versatility and sustainability. From cosmetics and skincare, to biofuel and bioplastics, and even fashion and textiles, seaweed is proving to be a valuable resource for a greener future. So sit back, relax, and join us as we delve into the world of seaweed.Are you interested in plant-based living and sustainable agriculture? Do you love learning about the history and cultural significance of different foods? Then you won't want to miss Seaweed Safari, a new podcast exploring the many uses and benefits of seaweed. From its role in traditional Irish cuisine and medicine, to its potential as a natural source of biofuel and ingredient in skincare and beauty products, seaweed has a lot to offer. Tune in to learn more about this versatile and sustainable resource and join us on a journey through the fascinating world of seaweed. Don't forget to follow us on instagram to keep up to date and do reach out at any time! We would love to hear your thoughts and hopefully you have some amazing ideas for upcoming shows!

In dieser Episode dreht sich alles um Algen. Wir gehen auf folgende Fragen näher ein: 1. Was können Algen für mehr Nachhaltigkeit beitragen?  2. Reduzieren Algen tatsächlichen den Methanausstoß von Wiederkäuern?  3. Eignen sie sich für einen Anbau im großem Stil?  4. Können Menschen von einem täglichem Verzehr profitieren?  Meine Favoriten:  Chlorella, Spirulina, Wakame, Dulse. Sehr gute Algen gibt es bei Regenbogenkreis:  klick     Du willst mehr erfahren? Schreibe eine E-Mail an: christian@christian-wenzel.com  Mehr mr.broccoli: Podcast auf Spotify Apple Podcast Mehr Podcast Abonniere meinen YouTube Kanal   *Affiliate Link Disclaimer: Ich wurde von keinem der genannten Unternehmen bezahlt. Trotzdem die Markierung als "Werbung", da ich Marken und Produkte genannt habe.  Achtung: Vorliegend habe ich meine eigene Erfahrung und die von Interviewpartnern genannte. Das sind die Effekte, die ich bei mir gespürt habe. Diese können bei jedem unterschiedlich ausfallen. Natürlich kann kein Lebensmittel, keine Nahrungsergänzung oder Superfoods sowie Inspirationen aus diesem Podcast alleine für sich eine Heilwirkung erzielen oder versprechen. Die beschriebenen Erfahrungen sind keine wissenschaftlichen Erkenntnisse und keine Tatsachenbehauptungen. Sämtliche Inhalte dieser Podcast Episoden sind keine Heilaussagen und ausschließlich informativ, sie dienen keinesfalls als Ersatz für eine ärztliche Behandlung.

Seaweed has been an important part of human history and culture for thousands of years. It was used as a food source, a medicine, and even as a form of currency. In the first part of this episode, we will focus on its cultural significance and uses in ancient cultures from around the world. In the second part we delve into the world of mythologies that involve seaweed. Are you interested in plant-based living and sustainable agriculture? Do you love learning about the history and cultural significance of different foods? Then you won't want to miss Seaweed Safari, a new podcast exploring the many uses and benefits of seaweed. From its role in traditional Irish cuisine and medicine, to its potential as a natural source of biofuel and ingredient in skincare and beauty products, seaweed has a lot to offer. Tune in to learn more about this versatile and sustainable resource and join us on a journey through the fascinating world of seaweed. Don't forget to follow us on instagram to keep up to date and do reach out at any time! We would love to hear your thoughts and hopefully you have some amazing ideas for upcoming shows!

Welcome to Seaweed Safari, the podcast where we uncover the many wonders of this versatile marine plant. My name is Kane Fox and I'm excited to lead you on a journey of discovery. Now, I am certainly no expert, but, hopefully, that's what makes this adventure all the more exciting. Together, we'll explore the history, uses, and benefits of seaweed, as well as the impact of sustainable harvesting and cultivation practices. From the different types of seaweed and where they can be found, to their cultural significance and potential future applications, join me as we discover the captivating world of seaweed.Before we start, thank you for joining me today for the very first episode of Seaweed Safari. To give a little background as to why I've decided to talk about seaweed, I'm simply obsessed with it and I will take any opportunity to discuss this topicLike I said earlier, I am far from an expert so if I do make any mistakes or leave out valuable information, do reach out and let me know because  I really want you to join me on this journey and  make this a fun and interactive experience and hopefully in a few episodes we may even have the chance to interview many different people who are actual experts! Now that's out of the way.… lets dive right in! Are you interested in plant-based living and sustainable agriculture? Do you love learning about the history and cultural significance of different foods? Then you won't want to miss Seaweed Safari, a new podcast exploring the many uses and benefits of seaweed. From its role in traditional Irish cuisine and medicine, to its potential as a natural source of biofuel and ingredient in skincare and beauty products, seaweed has a lot to offer. Tune in to learn more about this versatile and sustainable resource and join us on a journey through the fascinating world of seaweed. Don't forget to follow us on instagram to keep up to date and do reach out at any time! We would love to hear your thoughts and hopefully you have some amazing ideas for upcoming shows!

A seaweed and a vine-flower, how are they alike? We started out this episode feeling like these two herbs were completely different from one another. By the time we got to the end, though, we found a unifying quality or two.Dulse, whose Latin name is Palmaria palmata, is our favorite choice for those who are new to seaweeds. It has a mild flavor, isn't too ‘fishy' or too ‘slimy'. It may not exactly be “bacon of the sea”, but it sure does add a nice salty & umami flavor to dishes! Dulse is also a great provider of minerals (but not too much iodine, so don't worry). Its nourishing qualities support us in a very grounded way, at the mineral levels of bone, muscle, and nerve health. In archetypal terms, it is an “earth of water” herb.Passiflora incarnata is the botanical name for passionflower. This is an astonishingly beautiful flower – make a web search to check out some photos, you'll see what we mean. (Oh, and don't neglect ‘passionflower UV light' as a search term: see what it looks like to bees!) It's an excellent plant to sit with for meditation – and it can help you move into a more meditative state of mind, too. Famously helpful in sleep formulae, passionflower helps rein in the spinning, anxous mind, and brings it inward and downward. If you're comfortable with elemental language, it might make sense to look at this herb as embodying the “earth of air.”If you're having trouble sleeping, if anxiety is keeping you up at night, we've got a plan for that. Our short course, Holistic Help for Better Sleep, teaches you key strategies for lengthening and deepening your rest each night. You'll also meet our favorite herbs to help with sleep disturbances and insomnia, and how to choose the right herbs for your own personal sleep needs. What's more, you receive everything that comes with enrollment in our courses, including: lifetime access to current & future course material, twice-weekly live Q&A sessions with us, open discussion threads integrated in each lesson, an active student community, study guides, quizzes & capstone assignments, and more!If you have a moment, it would help us a lot if you could subscribe, rate, & review our podcast wherever you listen. This helps others find us more easily. Thank you!!Our theme music is “Wings” by Nicolai Heidlas.Support the showYou can find all of our online herbalism courses at online.commonwealthherbs.com!

Growing Seaweed and its influence on our planet

Ragnheiður Axel Eyjólfsdóttir of Islensk Hollusta introduces us to their range of wild-harvested, hand-picked seaweeds, berries, herbs and salts. Iceland is a unique country, with exceptionally pure air and water, and seasonal extremes of light and dark, that produces incomparable plant foods of extraordinary resilience and power.

Ragnheiður Axel Eyjólfsdóttir of Islensk Hollusta introduces us to their range of wild-harvested, hand-picked seaweeds, berries, herbs and salts. Iceland is a unique country, with exceptionally pure air and water, and seasonal extremes of light and dark, that produces incomparable plant foods of extraordinary resilience and power.

Join hosts Jane Connelly and Arica Sears as they meet with Alanna Kieffer, a professional seaweed farmer at Oregon Dulse. In this episode, Alanna delves into the sustainable and nutritional benefits of modern seaweed farming and how it has the potential to attract and educate visitors on the Oregon Coast. The unique Oregon Dulse is already making a splash at local farmer's markets, found on restaurant menus, and even used in a locally made beer! The question explored is, “Are sustainable food products drivers for local economic and tourism development?” Listen to find out!

This week Brendan and Richard eat Nova Scotia dulse and talk about what Will Smith should have done instead.  Recorded April 1, 2022.Thank you so much for listening,Brendan and RichardOur theme music is: Welcome to the Show by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4614-welcome-to-the-show License: https://filmmusic.io/standard-licensePlease Support Middle Aged Man Talk on Patreon If you enjoyed our show Please Support Middle Aged Man Talk on Patreon!Support the show

Something we're passionate about at SuperFeast is honouring the depths and beauty of living with each of the five season seasons. Through observing the energetics of nature and consuming foods that are in season, we can flow in harmony with the element of each season. Summertime is the season of joy, festivities, sunshine, the heart and is associated with the Element of Fire. The energy of this season is upward and outward and driven by Yang energy. Naturally, we crave full sunshine, warmth, cooling foods, and activities that bring a sense of excitement. All too often in this season, we tend to overdo it and exhaust ourselves to the point of depletion. More than any other season, Summer is about maintaining balance (not always easy); The true art of living in Summer is to energise without exhausting. When the Fire element is in balance, the heart is strong, the mind is calm, and sleep is sound.    Here to introduce and explore the flavours, fruits, grains, vegetables, herbs, and spices of Summer, we have our favourite TCM Food Therapist, Kimberly Ashton. Kimberly's healing work centres around the power of functional food, Chinese medicine, the 5 Elements, food energetics, emotional anatomy, and energy medicine. Kimberly and Mason discuss dampness within the body, the Five-Element cycle, how to nourish the Yang energy and not overexert yourself to the point of affecting the kidneys, and adrenal burnout. Kimberly gives the full breakdown of what foods and flavours we should be eating to support vitality and how the energetics of these foods and the fire element work together within the body.    "Summer is a time for cooling foods, lighter cooking styles, a little bit of spice, a little bit of bitterness, and keeping your circulation moving; it's not a time to sit in front of the tv, save that for winter. Look after your sleep, mental, and emotional state as well because that can be easily tipped, as well, in this season".   - Kimberly Ashton      Mason and Kimberly discuss: The Fire organ system. Foods to eat in Summer. Burnout and the Kidney's. How to avoid Summer burn out. Chinese medicine food therapy. The beauty of the afternoon naps. Why we need to sweat in Summer. What is the Fire Element and Fire Qi? Signs your fire element is out of balance. Cooking and preparing food in Summer. Bitter and spice; The flavours of Summer. Listening to your body and seeing what it wants. Dampness and not over cooling the digestive system.   Who is Kimberly Ashton? Kimberly Ashton is a Holistic Wellness coach that focuses on the 5 Elements, Food Therapy and Chinese Medicine. She spent over 18 years in Asia and Shanghai, 8 of which she co-founded China's first health food store & plant-based nutrition cooking studio. Now back in Australia, she launched Qi Food Therapy in 2020, a platform offering e-books, online courses, and coaching for “balancing life energy” through food, food energetics & emotional wellness. In 2019 she published her second book “Chinese Superfoods” in Mandarin, which encourages new generations of food therapy enthusiasts to explore Asian traditional foods, everyday ingredients & get back in the kitchen. It has sold over 7000 copies in China. Her approach is centered on cultivating an intuitive relationship with food and helping people understand their energies through food choices, cooking techniques, the 5 Elements, emotional & energy practices.   CLICK HERE TO LISTEN ON APPLE PODCAST    Resources: Kimberly's Website  Kimberly's Instagram Soothing Liver Qi Stagnation 5 Elements & Cycles e-course      Q: How Can I Support The SuperFeast Podcast? A: Tell all your friends and family and share online! We'd also love it if you could subscribe and review this podcast on iTunes. Or  check us out on Stitcher, CastBox, iHeart RADIO:)! Plus  we're on Spotify!   Check Out The Transcript Here:   Mason: (00:00) Kimberly, thanks so much for coming on again.   Kimberly: (00:02) Glad to be back. Thanks for having me.   Mason: (00:05) Yeah. Oh, it's nice. In between... since our last chat where I was able to get on, and have that session with you, diving into my dominant organs, based on your technique, which is really revealing and amazing, and really nuanced, which I really enjoyed as a part of your process, the nuance of not just having it just be like, "This one organ system kind of just..." Yeah. You went deeper. It was nice.   Kimberly: (00:31) It's fun knowing our predominant elements. I always have to catch myself because we all have five elements in and around us, but we have a predominant three that are more easily to get out of balance, let's say. Or more typical that come out in our emotions and personality. And food. We're driven to certain foods based on if you're an earth element or a wood element person. And yeah. It's really fun. And today we'll be talking further on the elements, and more so with the fire and summer element.   Mason: (01:03) I definitely recommend everyone jump in and have that... have a session with you if they're interested in figuring out what their dominant organs are.   Kimberly: (01:10) Yeah.   Mason: (01:10) And I'm looking forward to hearing and getting some insights about how we can weave in with the fire element and summer, and what are those foods that are going to help that fire, Qi, transform between its yin and yang. And I mean, I feel like I always... I was telling my team, I was talking about summer just especially in the Southern hemisphere, just really watch out in summer because we have these huge festivities in the middle of the time when we don't need extra festivities.   Kimberly: (01:44) That's right. That's right.   Mason: (01:48) Yeah. What's your take on that? Because I talk about going... your preparation for winter and your capacity to cultivate and be in a cycle of cultivating energy rather than just trying to heal yourself after burning out. So it starts now. Your cultivation for winter starts now. Because if you go real hard, the fire runs too hot, burns out, then you're going to be spending winter trying to heal rather than cultivating.   Kimberly: (02:13) Yeah, absolutely. And I think that's a part of modern society. We live... No matter what season it is or where you live in the world, whether it's a tropical place or in Sweden or I don't know, somewhere really cold, we tend to burn out just as a general fire element. I'll dive into more details, but we do tend to do that. And then we get to winter or the water element, and then we're burnt out. And then we're always playing catch up. Because of this cycle, we're going round and round. There's no stopping it. People don't understand that it... what you do now affects...   Kimberly: (02:46) And the Chinese practitioners in the Chinese medicine system understands that beautifully, right, that what you do now affects the next season. So as you said, even though it's Christmas and beach weather and barbecues and parties, and end of year in the Southern hemisphere, we do burn out. But people can do that at any time of the year. You can use your fire in autumn or in late summer as well. But it's just more prone to being used up. And as you said, it actually affects in the five element cycle, and the nourishing cycle, and the destructive cycle, if you want to go there quickly, you affect the kidneys, and you burn out with the adrenals.   Kimberly: (03:26) I actually personally have just done that in the last few weeks. I had acupuncture yesterday, and I was like, "I'm tired and it's self inflicted." And yeah. It was... well, it is, just too much mental and physical activity. So we're just getting too burnt. And that's a modern day trait, I think, with everyone burning out so literally with the fire element. So yeah. I'll share a little bit about what the fire element is for those people who are into Chinese medicine, which they probably are if they're listening, or maybe some people that are new and are just exploring the elements and realising the depth and the beauty of living in seasons and elements.   Mason: (04:10) Yeah, I mean, that's the beautiful thing here. If anyone is listening, as I know a lot of people... You come here and listen to this podcast. And especially, I know a lot of people really tune in for these seasonal ones when we chat, or when myself and [Taney 00:04:22] have them as well, where we go a little bit more philosophical. We're very practical in this podcast here.   Mason: (04:28) And if it's like, "Oh gosh, I don't have room for like fire element, and fire Qi," the information, that's just a way to relate that the information that we explore here, and that's why I really like your work, it's so practical and just comes down to just wisdom-based principles that have been refined... the insights that have been refined over thousands and thousands of years. It doesn't matter where you are in the world. The idea is for you to relate to what's going on energetically around you, or seasonally around you, and what food is available locally, as well. And then it's just those simple, "All right. This is the type of energy of the food that is going to keep that organ system moving. This is the food preparation that's going to keep that organ system moving" because at this time of year, this is what you need to keep going based on the temperature, based on what's going on.   Mason: (05:17) So just for everyone, just make sure you... you don't have to like... You can just be like "Oh yeah. Interesting. They're saying fire." But we're coming down to... And as you said, the burnout and the kidneys, I think this time of year, I've had a lot of people, interestingly enough, talking about hair lately. And that's a real... I think that's one... Whether it's little symptoms going on within joints, little symptoms going on within hair, and I'm kind of there at the moment as well. I really have not been quite listening to my body in how much rest it desires. And I can see my hair health just like, oh it's just not quite as rich. And it's such a big sign and a slap in the face. I had a lot of people coming to me about poor hair health. And it's like, "What do I do?" And it's like... You really... These podcasts, this topic, this is what we do. There's subtle principles.   Kimberly: (06:11) Yeah.   Mason: (06:11) Living seasonally, listening to your body so you don't burn out. And everything around... We're talking about food and preparation of food, and everything around this, you'll hear there's characters of this time of year and character of the fire organ system that hopefully gives you insights so you can get back and flow with your temperament, and aspirations with the season. And hopefully, then you don't pull from your kidneys, your water. Therefore, that's where the hair health emerges from, from the kidneys and from the lung lungs also. But it has a lot to do with just what... I think what you just said, the burnout.   Mason: (06:43) And you've got to call a spade a spade and just be like, "You know..." and I'm really trying to do. It's like a hard process for me. Just be like, "Mate, you just have to acknowledge it. You just... You can't go on this way. You're going to have to keep on provisioning smarter." So yeah. With that, let's dive in.   Kimberly: (07:02) Yeah. Awesome. And it going back to personality, as well. I believe you were earth and wood and some metal, so... And I'm wood. So I had this upward energy and go, go, go. And so people who have a lot of wood and fire, the idea of slowing down and not burning out is like, "What? No. I wouldn't do that. I can just keep going" until you can't.   Kimberly: (07:24) So the fire element is this energy of upward and outward. The springtime is pretty much up. And if we're talking about food, I always bring in asparagus and leaks, which I mentioned in the spring talk that we had, which is this upward. And this fire element is about an expansion. So if you think of pineapple, or like dragon fruit, or even vegetables that go up and out, like all the beautiful salad grains, that's the energy of the season. And so it's about embodying and capturing that through our food, but not overdoing it, if that makes sense.   Kimberly: (07:59) It is full sunshine. It's warmth and heat, but again, not overdoing it. So if you want to have some spicy food and chilli it's... it could be a good thing. And that's when a lot of people enjoy it, and they love things like Thai food, and Vietnamese spicy foods, and all the curries and things like that. It is a good time to have it because it encourages more of this expense nature. You sweat, it helps you cool down. There's many factors to incorporate those foods. But if... I want to bring it back into this idea of balance. We have to... This is a season to really watch the word balance more than any other season so that you don't overdo the parties, or overdo the spice, or overdue certain lifestyles because it also affects the organ of the heart and small intestine, which is the organ pair in this season, which is easily disturbed. And we get... It disturbs the [inaudible 00:08:57], disturbs our mental capacity, our emotional capacity, and people tend to get a little bit overly excited, or easily excitable, and bit chaotic and manic. So that's not good, either.   Kimberly: (09:09) So we have to be very careful in every season, but this one is a really easy one to tip over, I see and I also feel in my experience with the five elements. So the idea of overexcitement for some people is a bit weird, potentially. They're like, "No. Being happy and full of joy is good." But you can overdo it.   Mason: (09:29) Yeah. Well... I mean, everyone does associate constant upward and outward motion with summer, but forgetting that the Yin Qi of the fire element has got such a calm serenity. It's on cruise control. It's relaxed. It's... I mean, it's like a Sunday... it's it like a summer afternoon nap. You know? It's like swinging in the hammock while reading. But I feel Christmas and New Year, especially, they hijack that time.   Kimberly: (10:03) Yes. Yes.   Mason: (10:03) And I mean, and I don't know why I'm surrounded by so many [foreign language 00:10:07], so many birthdays around at the moment. And you've got to... I mean, and you-   Kimberly: (10:11) A lot of birthday parties.   Mason: (10:13) And this... As you said, that excitement, it's the thing that I often... I think for our... where we are in the Southern hemisphere, I think it really throws off the entire other cycle more than anything else. That, and then in getting around to autumn, and not able to transition down and welcome and mourn the fact that the summer's gone.   Kimberly: (10:33) Yes.   Mason: (10:34) Everyone, if you can... Yeah. Quality, not quantity. So if you can get quality celebration in upward times where we get really excited, and then be sure that you come down and cruise during these months would be... I think that's good... Good way to go.   Kimberly: (10:48) Yeah. You bring up a good point about afternoon naps, something I don't do. It's just not in my... It's not in my DNA, but I should. And I'll just briefly mention a few imbalances, so how do you know your fire element is out of balance? And then we can talk about foods to support that. You get heart palpitation, like actual physical disturbance of the heart. You get anxious, you get some insomnia, there's a lot of sleep issues that surface during the height of summer for people. You get, obviously, more easily sensitive to the heat outside as the temperature's rising. You get nervous. You get forgetful, as well. So there's a lot of agitation in this chaos, wire-iness, to the fire element as well. So... But as you said, if you're balancing, you can have a nap. You can slow down in the height of summer, and you take the time for a little bit of cooling down that fire, heat, and excitement, which is really, really key.   Mason: (11:48) You know what? Just what you're saying, what it... something points out to something to me, like... Because quite often, people find themselves in situations where they're like, "Well, that's all... That's very well and easy for you to say that, but I can't because of this. I've made... I've got this many kids," or "I've got... I'm in this phase of my business." I've been really watching myself kind of say that. And then watching the decisions that I'm making that are going to affect my next two years or three years. And it's like... you've got to become a custodian of the fire, the future fire.   Kimberly: (12:17) Mm.   Mason: (12:17) So it's like, "Oh. Well at least I'm going to learn from when I've bitten off more than I can chew. And I'm going to ensure that I make choices that when I get around to summers three years from now, that I actually do have greater capacity to get into that serene flow."   Kimberly: (12:32) Yes. All love that future of fire. I wrote down a note here as well to... which kind of ties in with that future fire idea. It's like, energise but not exhaust. So you want to have the energy in summer... well, the whole year round really, and that flow of yin and yang, and that balance, but not exhaust. And we tend to, in modern day society, to just go to the edge and exhaust ourselves, and then try and catch up and take herbs, and eat food, and sleep. And then you really depleted yourself to another level and it's harder to catch up, so...   Kimberly: (13:05) But on that note, there are foods that can help in the season. And for those that are familiar with the flavours and the five elements of five seasons of five flavours, it's one of bitterness, and not many people like to hear that because likes to eat bitter foods. But in Chinese cuisine, there's a lot of bitter and spicy foods that can... They don't have to be like eating something really obviously bitter or spicy like a whole chilli or like... I don't know if you've ever had bitter melon in Chinese cuisine?   Mason: (13:40) I was thinking about bitter melon. Yeah.   Kimberly: (13:44) The kugua? Oh. It's like... I used to hate it. And it's a really weird-looking food, a vegetable, as well, but it is the classic vegetable in Chinese, in summertime. There's a few others, but that is the classic because it just... it goes straight to where it needs to go in the body, and it does its job, and you feel great afterwards, after you've had it. And there's obviously ways to cook its so it doesn't taste so disgusting. But yeah. So you're looking at some bitter and spice. So as I mentioned a little bit earlier, a little bit of chilli, but it... I'm not a big chilli fan, but you can have other spices that make your food taste good. You can go to Japanese, Chinese, Indian, Thai cuisine and borrow from their condiments list.   Mason: (14:25) Spice rack. Yep.   Kimberly: (14:26) Spice rack. Yeah.   Mason: (14:27) Condiments list. Yep.   Kimberly: (14:28) Yeah. And herbs as well. Like Thai basil and all those beautiful flavours, as well. And there's a reason I wanted to explain as well why they have those in... especially in tropical places in Southeast Asia, is to cope with the season. It's pretty much summer all year round there. So they have foods and herbs that... and spices that help with that. So that's important just to start thinking about, oh, different ways of eating in different times of the year. Because most people that I meet eat pretty much the same all year round. And so I'm always encouraging like, "Explore different flavours, explore different vegetables, spices." Not every day, but maybe once a week, cook something different, or borrow from different cultures.   Kimberly: (15:12) So the main aim of food therapy in the fire element or in the summertime is to cool, hydrate, and enjoy your food as well. Because I don't want people to become too... to worry about cooling themselves and having certain ingredients. So I'll mention a few of those ingredients that support that. But then I'll also talk about the digestion, because it's really important that we don't overcool the body. I did that when I first started doing Chinese medicine, and it was in summer, and my TCM doctor was like, "Oh, the cooling foods." So I overdosed on some of these foods. So I'll mention things like zucchini, melons of all types, watermelon, rock melon, mint, papaya, chrysanthemum is a very popular.   Mason: (15:59) Yeah. Drainer. Drain from the face. Yeah.   Kimberly: (16:01) Yeah. Just cool the body and get... Exactly. So if there's too much heat coming up, we want to cool the body, the whole body, but from the upper half. Cucumbers also fall in the melon family.   Kimberly: (16:13) And then the bitter of flavours can come from bitter of melon. If anyone hasn't heard of bitter melon, Google it, because it's fascinating. It's a really wrinkly-looking green thing, and scary on the inside with seeds. But as I said, highly nutritious, the most bitter thing you'll ever eat. And then on a Western, it's probably a lot easier to associate with arugula or rocket. That's got that nice bitter quality to it. And look at the shape of rocket and arugula leaves. So that's something good, as well, to incorporate. So those are nice cooling bitter flavours that you can start to add to your salads, or your stir fries, or your soups. Like a zucchini soup, I like to make it with leak. So you can still use your spring vegetables. You don't have to ignore the green good stuff that we talked about previously, but just starting to add more variety because this is the most abundant time of year, where we have... in the farmer's markets or in the fruit and veg shop, you have so much choice. So really start to have more variety in your meals.   Kimberly: (17:15) And then the colour red. So the colour of the season is this beautiful red quality. So that could be literally things like red rice, or red lentils, or red beans, as well as red coloured vegetables. Last summer I discovered red sorrel. I don't know if you've... You've probably...get that a lot up there, as well. It's a beautiful leaf, and it's really bitter. But it looks like a baby Swiss chard kind of, and it's just delicious. It's got these red veins through it.   Mason: (17:47) We mainly just got lemon sorrel.   Kimberly: (17:49) Lemon sorrel's good, too. Yeah.   Mason: (17:51) I mean, that's like... That's a nice thing about the bitterness coming from all those greens, and a little bit of dandelion here and there when you're walking around. It's just like... I mean, that's where... like, you're having bit of melon available is really great, but it is really... The bitterness kind of slaps you in the face. And I think that's the thing like... It's like it's all mangoes, it's all calling foods, and it's all easy to eat celebration foods. And it's like bringing foods to take to that party, and that Christmas party. Things that are rich, things that are really easy for everyone to eat. And it's... no one wants to bring that challenging meal a lot of the time that's like... got like quite bitter of tones.   Mason: (18:31) Maybe... everyone's not used to having massive aromatic... You said like a lot of the spices we get here, whether it's in India, Italy, it's like... They're often... It's like, of course. They're aromatic, and there's a bit of pungency in there, and bitterness is just layered in through all of them. So it's nice to put them in there, but... I think that is a... It's a good... Just little heads up warning, and something good you can do, just like what I do. Walk around, you see like a little bit of sorrel, you see a little bit of dandelion, just go and whack that in, just to kind of ground yourself, and remind yourself that, "Hey, it's not all just like getting the helium... getting in the big balloon and just going up, up, up, up, up, up, up into the sky." You need something to slap you on the side of the face and be like, "Come back down to earth, buddy. Here. Have some bitter tones." Because it's... Otherwise, it's-   Kimberly: (19:16) That'll do it.   Mason: (19:18) That'll... And it does do it. As you said, the over-cooling that's just... I mean, it is... People just run off in one direction. They forget... I think everyone forgets that in the centre of the elemental wheel is earth.   Kimberly: (19:35) Mm.   Mason: (19:35) So there is like a consistency.   Kimberly: (19:38) Yes. Yes.   Mason: (19:38) There is still... It's still okay to have a little bit of warm water to nourish the spleen first thing in the morning.   Kimberly: (19:45) Absolutely. Yeah. And exactly. And that's... We'll get to that when we talk about the digestive system. Because we tend to either overcool, or go to that extreme, like you said, and think in summer we can just have lots of ice cream and like raw salads, and... But there isn't... A huge benefit to still having some warmth, whether it's warm water in the morning, especially in the morning, something warm so that we're not just hurting the spleen first thing in the morning. Just because it's summer and it's hot outside, the body on the inside, especially the stomach and spleen don't enjoy having ice cream for breakfast, for example.   Kimberly: (20:23) So some other foods that have a little bit of redness to them, but also have that bitterness are... I mentioned red rice, but I'm a really big fan of amaranth leaves, and we can get those here quite easily. Or even amaranth seed, so you can make a really nice porridge or desserts. Like, we can get quite creative with these fire elemental summer seeds, grains, vegetables, fruits, where we don't just have to stick to the ones that I mentioned. I mentioned the most common ones to start with, but I do encourage people to explore other grains and vegetables. So amaranth is a nice purple... well, you can get green ones as well, but purple leafy vegetable, which is a really nice thing.   Kimberly: (21:03) And then another really cool... I love sea vegetables, and I think you know this. So we can start to look at dulse, as well, red coloured seaweeds. So we don't want to just keep it to land vegetables, and cooling, and things like that. But we can bring in a lot of the sea vegetables, as well.   Mason: (21:22) Do you use that in soups mostly?   Kimberly: (21:25) Yeah. So I'm... The easiest way I found it is in flakes, so the dulse flakes that you can get in the health food store. You can put it on salads, you can put it on like savoury porridge or congee or meal, or things like that. Because it's in flake form, it's very small. So it's not too... It's not actually that strong. But it's the right colour and the energy, quality of the food that you can sprinkle out on anything really. It's not as strong as like wakame or arame, those sort of more suitable for like miso soup, or more Japanese style. Dulse flakes are just... you can put them on anything. You can put them on barbecue things if you want to. Yeah.   Kimberly: (22:06) So again, explore are different things that you can add to your spice rack, or to your kitchen condiments. I think condiments are one of the most fun things. And especially in summer, you can make really nice toppings or dips, or sources to go with your meals.   Kimberly: (22:23) I will get back to the cooling food. So I mentioned mint. Some people love or hate cilantro or coriander. That's a great one for this season. And mung beans are the classic Chinese cooling food outside of bitter melon. And I have to say one more Chinese vegetable, which is it's called winter melon. It's a silly name, dong gua, but it's this big melon. It looks like 20 times bigger than a cucumber. And it has cooling and dampness removing properties to it, which is also the beauty of Chinese medicine, food therapy. Every food pretty much has a function in a season, in a meal. So yeah. I know mung beans aren't a Chinese ingredient. They're used a lot in Indian cooking and in Ayurveda as well, so we can start to look at that.   Kimberly: (23:13) And lotus seed, again a little bit more on the Chinese ingredient, but beautiful in soups and stews. And chrysanthemum I mentioned as well before. And then papaya is a good one that's very often and used, as is dragon fruit and guava. I love guava. So again, there's like nutritional benefits. There's a lot of functional things. And a lot of these fruits help with your digestion, help with dampness, as well as cooling the body. They... All the tropical fruits have this beautiful cooling nature to them. And ginkgo. I have to mention ginkgo. It's got a bitter and sweet flavour to it. I don't know if you... Do you use ginkgo at all?   Mason: (23:57) Yeah.   Kimberly: (23:58) Yeah? As a whole ingredient?   Mason: (24:01) I don't use nut. I use leaf.   Kimberly: (24:03) You use leaf. Oh, nice.   Mason: (24:04) It's in a herb formula that's-   Kimberly: (24:06) Oh, great. Nice. Yeah. The so ginkgo is like a yellow... It's big for a seed, but it's a big chewy kind of seed, and it's... You'll see it in Chinese stir-fries a lot, but it's a classic also summer ingredient. Yeah. It's got a lot of... It's got like a multitude of functions including dampness and stabilising the heart, as well. So I love it. And it's good for the brain. I know that you can tell us more on the tonic side of it. But it's just another ingredient to consider yeah.   Mason: (24:50) Yes. Ancient dinosaur tree.   Kimberly: (24:50) Mm-hmm (affirmative). And then in terms of cooking styles, because that's also something that I love to talk about because that's also seasonal. So if we're cooking the same thing all year round in the oven, which is a very easy thing to do, especially with Western cooking, we get a lot of heat. And if you look in Asia, traditionally, they didn't really have... in Southeast Asia or Southern China, they didn't have big ovens like to make bread and bake whole roasts and things like that in summer in particular.   Kimberly: (25:20) So it's important to change or shift, adjust your cooking styles to incorporate more stir-fries, or steaming, or quick sautes, blanching, which just means a dip in hot water. It's a really nice way to have a bit of light cooking. So you're not cooking things soggy or in the oven, but not all raw. And that leads me to the point on raw food, which I think we might've mentioned last time, but I've been hearing a lot more lately... I've been listening to a few people talk about Chinese medicine, but also the correlation with Ayurveda and other natural medicines, and this idea of strengthening or keeping the digestive system strong, and they call it Agni. In Chinese, it's Yang Qi or Yang Pi, Pi being the spleen and stomach, Pi Wei.   Kimberly: (26:09) So especially in summer, when we think it's really hot and we want to reach for cold orange juice, first thing in the morning, you mentioned having some warm water, or some warm tea, herbal tea first, then you can have whatever else later, so as not to shock the stomach, and spleen, and the whole intestine system. So I really recommend people to keep that in mind, and not burn out or really cool down too much their stomach in spleen.   Mason: (26:41) It's amazing how quickly untethered you can be. And it is the nice thing about summer, is you kind of... the party animal kind of comes out, and so it should because to an extent, you want to be free...   Kimberly: (26:53) Yeah.   Mason: (26:54) ... non-tethered to rules and dogma. But that's... You go... Well what happens, you go that step too far, you become untethered from your reality. Right?   Kimberly: (27:04) Yeah.   Mason: (27:05) Which is always-   Kimberly: (27:06) Very easy to do.   Mason: (27:07) Yeah. I mean... And it's such a fine line there. So I mean it's... As you said, it's like simple set up for success. And they're like... When you look at the organ wheel, it's like this time of year, more than ever. It's the easiest, too. And therefore, hopefully the one... the time when everyone can get onto the bandwagon soon. Like, it's get up, go and move your body, get sweating. Help the yang crack through the concrete of the yin, and all the stagnant water, and then have your warm tea, your warm water, and then you've set yourself up right.   Mason: (27:38) And then, when you do inevitably break the rules because you're like, "No, no. I'm going to be good. And I'm not going to have any one of those organic, natural, homemade ice blocks. I'm not going to have too many of those." And then everyone's having one that like... in the mid-morning and you're like, "Oh, why not? I'll just have a little one of those, have another little one."   Kimberly: (27:54) Yeah. Yeah.   Mason: (27:54) At least you set yourself up with the principles correctly. And I always want to remind people, remember you can... If you're feeling cold in there, maybe it's a super hot day, and you're like, "This is medicine." Some, maybe. It's... You feel the cold, hang around just a tiny bit. And you sneeze once. You go, "Oh, cool. I'm going to go and have a tea." Boom. If you're really cold, you go, "Oh, cool. I'll just go have a little bit of cinnamon." Even... It's not a bad thing to have cinnamon in the middle of summer.   Kimberly: (28:20) Absolutely.   Mason: (28:20) Just kind of like...   Kimberly: (28:20) Absolutely. Yeah.   Mason: (28:22) It's simple. Simple little techniques.   Kimberly: (28:24) Yeah. And you bring up the point... I thought about it earlier to mention, as well, of just listening to your body and seeing what it wants. Because just because everyone is eating, I don't know, a salad or whatever. Mint, things that are cooling, things that I mentioned, you might need more warmth. Some people are still... even though they've come through spring and the wood element, they're still feeling... there's still coldness trapped in there, in their body.   Kimberly: (28:46) And the fire element is actually about hydration that I've mentioned as well, but also circulation. So the heart is responsible for circulation. And a lot of people will still have cold hands and feet through summer. So that's a perfect example of what you just said. Like, you might need cinnamon. You might still need to have some of those warming herbs and tonics and things like that because you're still cold on the inside even though it's 30 degrees, 40 degrees outside. So it is very much listening to your body and what it needs. And just because Kimberly is talking about cooling foods, maybe it's not going to work for you because you're not warmed up yet, actually.   Mason: (29:21) I think it's... I mean, I've talked about it before with how... before our acupuncturist moved away. And he would... Taney did kind of like... and Taney was vegetarian for so long, but maybe not with your principles in place. I know you help people do this in a way without meat. But with... after Taney came through, she was quite depleted, especially within her spleen. And our acupuncturist was like, "Hey, listen. I know you want to live super seasonally, but you've been off the elemental cycle for so long, it's probably going to be two to three years of you camped out within the spleen, grounding diet. Don't... Just because it's summer, don't run off and just smash a bajillion mangoes and think that you can just go and enjoy the fruits of summer when you haven't actually..." I'm putting it a little bit more bluntly than he did. "You haven't put in the time. You're not listening to your body. You haven't put in the time."   Mason: (30:21) And I kind of feel like this with a lot of people I see. It's like, "Well, you've... It's going to take you a long time before you've got the capacity to warm yourself up and heat yourself up before you can actually go nuts in summer. But you haven't..." Yeah. Because the foundations of the diet haven't been created. And as we said before we jumped on, yes. There's a different principles within each season, which... within each organ, but they are connected-   Kimberly: (30:45) Yeah.   Mason: (30:45) ... by something. There is a continuity that's there, and you kind of have to cultivate that, and know and feel that, and know what your baseline markers are. Know... You need to know what your edges are, so you don't get exhausted. You need to know how to feel, whether you are cold.   Kimberly: (31:02) Yes.   Mason: (31:02) You need to be able to perceive what the difference is between you living in a way where you can heat your feet and your hands, and not.   Kimberly: (31:09) Yes.   Mason: (31:10) And then you... So maybe you might not be completely exploding into summer or out there into autumn, but you will be going... learning from the principles as we go along. It's an important one. Yeah.   Kimberly: (31:22) Yeah. Absolutely. And some people... You bring up a great point because some people... like, they might be listening and thinking... especially at the beginning, when we were talking about this explosive energy and warmth and they're like, "I don't feel that. I'm flat or cold or..." And it might take three years for somebody to warm up, or to feel that energy of summer because they haven't had that for so long. Or you live in a really cold place, and your summer's really short, and it takes a lot more energy to get to that fire-iness. So yeah, we need to be very mindful of your climate, your individual constitution, and your condition of where you're living. Someone who's listening, maybe if they're in Singapore, or Hong Kong, or Mexico where it's much warmer the whole year, that's a different story. Right?   Kimberly: (32:08) You're going to have different foods, and different... Hopefully, you're not having cold hands and feet in a very warm climate. That might actually be an indication of even more severe cold on the inside. But yeah. No, circulation is really important as well in summer. So you mentioned getting up and moving. So exercise and sweating because one of the, the biggest problems with dampness, and I'd love to talk about that as well even though it's more earth element, we can have that at any time of the year. But if it's not being expressed out of the body through sweating, and it doesn't have to be a gym session. Most people think of sweating in that terms, but you can go for a walk in summer, and still sweat. Or you can just dance or do something fun that encourages that energy of upward outwardness, but also the sweating.   Kimberly: (32:56) But you mentioned mango. So that's why it brought my attention and back to dampness. So in summer, we tend to enjoy lots of fruit, which is great, but you can overdo that, as well. And a lot of the raw fruit in summer, particularly mangos and bananas, tropical fruits of... and those two will... For someone who has dampness issues, which is a stagnation in the spleen, and then it can move up to the lungs as well, and you get mucus. So we want to keep that clean and not being bogged down. So I liken dampness to being like a swamp, or a steam room in your digestive system. It's a very unusual term for us in the West, but something to just keep in mind. And I actually personally think there's a lot of gut issues, and IBS, and things around that.   Kimberly: (33:41) Whereas if... And if you tie that into Chinese medicine, you're like, "Well, that makes sense." It's just like this bogged down moist, not pleasant environment. So sweating is really key, having the right foods. So just reducing your mangoes or bananas and dairy for a while, and having a lot of those foods that I mentioned earlier, actually. Those bitter flavours, a little bit of cooked foods, and dampness removing foods such as coix seeds or Job's tears. They're around... you can get them in Australia quite easily. And I didn't mention corn yet, but corn is a really nice summer vegetable. And corn silk, which is the hair of the corn, is a really nice thing just to boil... boil the whole corn with that hair, and then drink the water. That is like one of the best ways to get dampness out you. You just pee more. It's fantastic. But again, keeping that water and fluid metabolism balanced and moving, and not overburdening your spleen is key in summer, as well as late summer. Excuse me. But very important in this hot weather. Yeah. I don't know how you feel about dampness.   Mason: (35:02) Oh no. Like just... I mean dampness, I feel like it's the most prevalent issue we see from the Western diet, especially when I came out of the raw vegan... I came out of the raw vegan community. And so that was the biggest... the most common diagnosis that everyone would self-diagnosed, or that you'd... I'd come across a furious acupuncturist who would just be like waving their fist at me in the face for all the damp spleens that we were encouraging and creating. I was quite aware of it early on, because I personally didn't care whether I had to change my diet. Going back onto animal foods was a big change for me. But I didn't... I never... I stayed doing, whether it was bee products or colostrum, I stayed there, with my intention being health.   Mason: (35:55) So for me, when I started, if I would see anything start emerging that showed that I was actually... that my foods were too cold, I'd just change and alter my diet. And so I kind of like... I used to get very annoyed. I was very annoyed by Taoism and Chinese medicine because it would just... it would like ruin the party that we had. Like, we've got the perfect diet.   Kimberly: (36:18) Yep.   Mason: (36:20) But it ultimately... It's saving a lot of people. It's like the paramedics at a festival where everyone's gone nuts, going too hard-   Kimberly: (36:27) Yes.   Mason: (36:28) ... just sitting on the sides like, "Come here. All right. Come on. Yeah. We'll get you on some of these. We'll get you on more of the grounding diet."   Kimberly: (36:35) It's so true.   Mason: (36:36) And again, I mean, like just pointing out to everyone. I do include meat in my diet. I know you don't. You have a like vegetarian approach to it.   Kimberly: (36:45) I'm a flexitarian, to be very honest. So the vegans that are listening won't like to hear that. But I've done a bit of-   Mason: (36:51) We've got pretty inclusive vegans listening [crosstalk 00:36:54].   Kimberly: (36:53) Well that... Maybe I'm a... Yeah. Well, I'm a vegan flexitarian, so I'm not strictly anything. I don't like labels, so I will eat whatever I want when I want. I don't tend to eat much meat anymore. I used to, a lot. But I... Yeah. No, I'm open to eating whatever my body needs, whether it's a little bit of ghee, or some seafood. I maintain an open stance, but yeah. What I really like the challenge of is support... through the TCM lens is supporting people who want to go... who are vegan, vegetarian, because classically TCM's like, "No. You must have meat." I'm like, well, actually... I like to challenge things. You know? I'm like, hang on a second. You can do this with the wisdom of Chinese medicine, and you can do it. It's just not classically in Asia... Well, I mean, Buddhist in the temples and things like that, it can be done, is what I'm trying to say, if you do it properly.   Mason: (37:48) It's there for sure.   Kimberly: (37:48) But most people just don't do it properly.   Mason: (37:50) Well, and that's the key. And I think there's always a confusion between, well, there's an ideological diet, which that's... that we all... We're all kind of more familiar with that. But then post-ideology, which I think everyone listening has heard us talk at length about post-ideology, there's often... Because nobody... I don't know. I don't know a lot of people doing veganism and vegetarianism quite right, even though I lived within that world of collecting justification about why... But I've never really found outside of Chinese medicine principles, Ayurvedic principles, I didn't really find... I found a lot of unhealthy vegetarians in that community as well.   Mason: (38:34) So but then you get to the healing... You get into healing cycles. And that, likewise, is like a healing cycle from being excessively on Qi, Western meat-fueled, crappy oil-fuel... Nonetheless, you go into the convalescence, you go into the healing cycle. Well, maybe it's a... Maybe you go out of veganism, ideological veganism, and kind of where Tanny was at now. Acupuncturist was like, "Listen, mate. You are going to have to eat meat beyond not just every day. Like, more than one meal a day for like two years, three years." That was his approach about how to get back, and get the spleen so tight and so nourished, and that the foundations are present. And then... Then you can go off, and you earn the right to go and explore the many roads to Rome.   Kimberly: (39:19) Yeah.   Mason: (39:19) Where your diet, emerging from ancient principles and it comes about... Often I find at that point, that's when meat becomes a side.   Kimberly: (39:29) Yes.   Mason: (39:29) In any cultures where they're honed, they've got their diet, they're eating seasonally, and they know their body and they generally know for the body and the people around them, what the signs are that they are in balance nutritionally. So you can see right now there's so much fighting because everyone's fighting about what the ideal diet is, but they're in the convalescence, or the post-ideal logical stage. And that's why we've got still extreme veganism, or cleansing diets, when you come from a Western diet, extreme carnivore when people have been vegan for so long, and they've got no yang left, so they go three years of just eating meat and healing. And they're going, "Oh my God! I bloody found the way. I found it!" And it's all excess.   Kimberly: (40:17) Yeah. Either way is excess. Exactly. Yeah. And it's about the... Well, that's the beauty of Chinese medicine. So I think when acupuncturists or TCM doctors... because I was in China for so long, and they would be like... quite against vegetarianism because they would see the results of an extreme vegetarian diet, which was pretty much tofu and white rice. That was it. Like, I've seen people in Asia do it, especially when vegetarianism and veganism started only a few years ago in China in a modern Western sense. And it was very depleting. And I was running behind people going, "Don't do this. This is going to give... You're going to give yourself a bad name, the vegetarians and the vegans, because you're just taking the meat out. You're not replenishing. You're not learning about different ingredients, and herbs, and foods, and beans, and grains. You're just eating white rice and tofu, which is not very good at all."   Kimberly: (41:08) So like you said, we don't want to go to either end of deficiency or excess. You just want to find that middle ground. And that's what Chinese medicine has always been about. Right? And it's not that you'd have to eat lots of meat. They just use meat as a side, or as a medicine really. You know? To strengthen certain organs. And meat also is seasonal. You can put that onto the five elements, as well, and to eat lamb more in winter because it's warming and really building for the young Qi, and things like that.   Kimberly: (41:37) But that being said, if you're wanting to go a little less heavy in your diet summer, and the fire element is a great time to eat more vegetables, and become 50% vegetarian, whatever you want to have. So plant-based diet or things like that, where you do reduce a little bit of the meat, just on a digestion and heat perspective, it's a great time to explore that, and then use the meat and animal products more in autumn, winter, just to really warm yourself, nourish yourself, build your blood, your Qi. And again, it's that cycle and the five elements. So yeah, we shouldn't be eating lamb roasts all year round, or I don't know, raw arugula salad all year round. It's just-   Mason: (42:22) [inaudible 00:42:22], all year round.   Kimberly: (42:24) Yeah. Exactly. There's a time... There's a time. And you enjoy those foods more. Right? You're going to enjoy that salad more in summer. You're going to enjoy that lamb roast in winter or a cold day, or whatever it is. Knowing your body, knowing how you feel, you could wake up on a summer's day, or a summer's evening, and want to use the oven and roast some either vegetables or meat or whatever it is. But knowing the energy of the food and the effect on what it'll give to you, that's key, I think, more so than following a food list. And that's what... I mean, I have a food list from Chinese medicine, but you've got to know when to use them, and what you personally want to achieve from your food and cooking it.   Mason: (43:08) Well, I mean, what a great conversation to have. Don't... Yeah. I mean like, and especially that, what you pointed out, like a lot of... whether it's going to be... Like, it's going to be naturopath, same thing, or it's going to be a lot of the TCM doctors who, because of what they've seen and maybe rightfully so... They've seen the aftermath, and I've seen it a lot, of the aftermath of extreme veganism. I've also seen it of keto. So remembering... Just remembering, everyone, that there is an ideological approach to diet. And if you are looking around going, "Gosh, I'm trying to gather evidence. I'm trying to gather evidence that 'Oh, that ancient thing works because of this.' Okay, great. I feel good now. And I'm getting my dopamine hit because I'm right. I'm right. And I feel safe here."   Mason: (43:53) It's not... It's like, acknowledge where you are, but keep on moving. And then, when you're starting to get advice from other people, you'll feel that self-righteousness, especially from the carnivore kind of community at the moment, because they're so self-righteous in knowing that this is the healing because everyone's been such a soy-heavy vegan, vegetarian- dominant, or just eating shitty vegetable oils, and eating lots of crappy cereals, and so they're like, "Yes. This is the ultimate diet." But there is a difference between ideological diet, and then healing diets, and that's where keto kind of comes in. Keto in these little areas for particular clinical situations, it seems to work. And it's great.   Kimberly: (44:34) Yeah.   Mason: (44:34) But unless you feel the uniqueness, you kind of... You can use these principles, and when you kind of get out of that ideology, and you move past your own convalescence/healing stage, you will feel this uniqueness, and this... You'll feel you can just on walking past the noise, because all these people are gathered down the bottom of the mountain, yelling and angry at each other, and standing on little pedestals that they've made for themselves and tapping themselves on the back...   Mason: (45:00) But if you just don't get distracted, just keep on walking, keep on walking up the hill. And eventually all the noise will fall away, and you can still look at... whether it's Chinese medicine, you can look at Ayurveda, you can look at all the carnivore stuff and vegan stuff, but all of a sudden, the noise will go away. And what will be there is your capacity to cultivate what's right for your body, your family, wherever you are in the world. And it's a great... it's a great feeling. It's only... It's just... It's hard to get attention that way, which is almost good.   Mason: (45:30) I don't think we should be getting that much attention from our diet. We want the attention to be like a magnet kind of eventually, maybe people come and ask us about it later on, when we've cultivated that much vitality, and it... and then where people are naturally attracted. But yelling and screaming about being right, or trying to feel like you've got it right and don't have it wrong, it's... Keep on walking past all of that. And-   Kimberly: (45:52) Yep.   Mason: (45:54) And then yeah, picking up some tips along the way with what you are sharing as always helps us just get back into a harmonising kind of flow, which is always helpful.   Kimberly: (46:02) Mm-hmm (affirmative). Yeah, absolutely. And you said the word "vitality." So we should feel the most energised and full of vitality in summer. So if you're not, that's a great sign to know that you're doing something off, or you've been living out of harmony for the other seasons. So by the time you get to summer, we should be ready to go and have a beautiful, fun, energising summer and not get burnt out.   Kimberly: (46:29) So yeah. Hopefully, today again... the theme was more in Chinese medicine, it's all about cooling and hydrating the body and the mind and the heart in summer. Because it's just the way that it tends to go energetically a little bit too high, and too overly excited. So if you're not feeling that way, then there's something to dive into and explore. But for the most part, yeah. Cooling foods, lighter cooking styles, a little bit of spice, a little bit of bitterness through... It's easiest to do through vegetables and herbs. That's why I mentioned it. And keep... yeah. Keep your circulation moving. It's not a good time to sit in front on the sofa. Save that for winter. Yeah. And look after your sleep, and mental, emotional state as well because that can be easily tipped, as well, in this season. So yeah. We can do that through food. We can do that through changing our cooking, as well. And yeah. Then it becomes more enjoyable summer, and you can have those afternoon naps.   Mason: (47:39) I love it. Thanks so much for coming and sharing the wisdom and-   Kimberly: (47:42) My pleasure.   Mason: (47:43) ... what we know and you know. It's always nice talking to you, but especially because you've seen this... You've seen this work so many times. And the beautiful thing about Chinese medicine is it comes down to the energy, and the flavour profiles. And so it isn't... As you said, it's not about foods from China. It's about foods from where we're at. So that might mean Chinese foods and herbs, but it's about the energy of the food, and feeling that that energy flows and helps us flow in harmony with the season. So yeah, it's nice. Always... We can personalise all we want.   Kimberly: (48:16) Yes.   Mason: (48:18) And I do recommend... I don't know if there's anything else you want to share, but I do recommend everyone goes and checks out your website, which is Qifoodtherapy.com.au?   Kimberly: (48:29) Just .com.   Mason: (48:29) Oh, just .com? Oh, nice. Global.   Kimberly: (48:32) Yes.   Mason: (48:34) Is there anything else you wanted to leave everyone with today?   Kimberly: (48:38) Just to recap... Yeah. Introduce or explore new flavours and vegetables, and herbs and spices. And summer's a fantastic time because we've got the most choice, whether it's salads, or warm salads, or a little bit of new flavours, vegetables is something... Now's the time to do it. Or summer, when you get round to it if you're in the Northern hemisphere.   Mason: (48:59) Yeah. Yeah. Beautiful. Thank you so much. And yeah. Hopefully, we'll be able to get on soon and chat late summer.   Kimberly: (49:07) Awesome. Thank you.   Mason: (49:08) Bye.   Kimberly: (49:09) Bye.   Dive deep into the mystical realms of Tonic Herbalism in the SuperFeast Podcast!

Karanfilli, sakızlı ya da vanilyalı elma tatlısı (aslında reçeli) “Dulse de Mansana” sonbahar ve kış sofrasını şenlendirmek için. Aylin Öney Tan'la Acı Tatlı Mayhoş.

Karanfilli, sakızlı ya da vanilyalı elma tatlısı (aslında reçeli) “Dulse de Mansana” sonbahar ve kış sofrasını şenlendirmek için. Aylin Öney Tan'la Acı Tatlı Mayhoş.

durée : 00:28:49 - Les Bonnes Choses - par : Caroline Broué, Stéphanie Villeneuve - Elles peuvent être rouges, brunes ou vertes, s'appellent “Kombu”,“Wakamé” ou “Dulse” et se cuisinent aussi bien en sucré qu'en salé. Les algues, très prisées en Asie du Sud-Est pour leurs saveurs surprenantes et leur intérêt nutritionnel, suscitent chez nous un intérêt de plus en plus marqué. - réalisation : Jean-Christophe Francis - invités : William Ledeuil; Régine Quéva Autrice, fondatrice de deux associations promouvant la cuisine aux algues

durée : 00:28:49 - Les Bonnes Choses - par : Caroline Broué, Stéphanie Villeneuve - Elles peuvent être rouges, brunes ou vertes, s'appellent “Kombu”,“Wakamé” ou “Dulse” et se cuisinent aussi bien en sucré qu'en salé. Les algues, très prisées en Asie du Sud-Est pour leurs saveurs surprenantes et leur intérêt nutritionnel, suscitent chez nous un intérêt de plus en plus marqué. - réalisation : Jean-Christophe Francis - invités : William Ledeuil; Régine Quéva Autrice, fondatrice de deux associations promouvant la cuisine aux algues

durée : 00:28:49 - Les Bonnes Choses - par : Caroline Broué, Stéphanie Villeneuve - Elles peuvent être rouges, brunes ou vertes, s'appellent “Kombu”,“Wakamé” ou “Dulse” et se cuisinent aussi bien en sucré qu'en salé. Les algues, très prisées en Asie du Sud-Est pour leurs saveurs surprenantes et leur intérêt nutritionnel, suscitent chez nous un intérêt de plus en plus marqué. - réalisation : Jean-Christophe Francis - invités : William Ledeuil; Régine Quéva Autrice, fondatrice de deux associations promouvant la cuisine aux algues

Dulse: https://www.iherb.com/pr/Maine-Coast-Sea-Vegetables-Dulse-Wild-Atlantic-Sea-Vegetable-2-oz-56-g/34225?gclid=CjwKCAjw6fCCBhBNEiwAem5SO2irT3ZVo0ThcQ4bgR2mmMgjkIJiFHLh8ZtRbg4BqlLjiuNAgUMB2BoC_hYQAvD_BwE&gclsrc=aw.dsSpirulina: https://vimergy.com/collections/shop/products/usa-grown-spirulina?_pos=1&_sid=854142d9b&_ss=rBarley Grass Juice Powder: https://vimergy.com/products/barleygrass-juice?_pos=3&_sid=43d07d562&_ss=r

durée : 00:29:19 - Les Bonnes choses - par : Caroline Broué, Stéphanie Villeneuve - Elles peuvent être rouges, brunes ou vertes, s’appellent “Kombu”,“Wakamé” ou “Dulse” et se cuisinent aussi bien en sucré qu’en salé. Les algues, très prisées en Asie du Sud-Est pour leurs saveurs surprenantes et leur intérêt nutritionnel, suscitent chez nous un intérêt de plus en plus marqué. - réalisation : Jean-Christophe Francis - invités : William Ledeuil; Régine Quéva Autrice, fondatrice de deux associations promouvant la cuisine aux algues

durée : 00:29:19 - Les Bonnes choses - par : Caroline Broué, Stéphanie Villeneuve - Elles peuvent être rouges, brunes ou vertes, s’appellent “Kombu”,“Wakamé” ou “Dulse” et se cuisinent aussi bien en sucré qu’en salé. Les algues, très prisées en Asie du Sud-Est pour leurs saveurs surprenantes et leur intérêt nutritionnel, suscitent chez nous un intérêt de plus en plus marqué. - réalisation : Jean-Christophe Francis - invités : William Ledeuil; Régine Quéva Autrice, fondatrice de deux associations promouvant la cuisine aux algues

durée : 00:29:19 - Les Bonnes choses - par : Caroline Broué, Stéphanie Villeneuve - Elles peuvent être rouges, brunes ou vertes, s’appellent “Kombu”,“Wakamé” ou “Dulse” et se cuisinent aussi bien en sucré qu’en salé. Les algues, très prisées en Asie du Sud-Est pour leurs saveurs surprenantes et leur intérêt nutritionnel, suscitent chez nous un intérêt de plus en plus marqué. - réalisation : Jean-Christophe Francis - invités : William Ledeuil; Régine Quéva Autrice, fondatrice de deux associations promouvant la cuisine aux algues

Ricetta del cuore involtini con dulse Erba Ribelle di Cristina --- Send in a voice message: https://anchor.fm/notewebradio/message

Rricetta del Cuore insalata con dulse e germogli Erba Ribelle di Cristina --- Send in a voice message: https://anchor.fm/notewebradio/message

Ricetta del Cuore zuppa di dulse Erba Ribelle di Cristina --- Send in a voice message: https://anchor.fm/notewebradio/message

Anthony William the Medical Medium, #1 New York Times best-selling author of Medical Medium, Life-Changing Foods, Thyroid Healing, Liver Rescue, and Celery Juice, originator of the Global Celery Juice Movement, and author of the new bestselling book Cleanse to Heal, joins our show in this special episode of the Elite Man Podcast! In today’s episode Anthony William talks about having the extraordinary ability to communicate with a spirit (known as the Spirit of Compassion or “Spirit”) who gives him advanced and undiscovered medical information to heal every type of chronic health condition out there. He talks about getting this gift at the age of 4 and how his life and destiny changed the day Spirit first spoke to him, and how Anthony became known as the Medical Medium after helping tens-of-thousands of people recover from the worst health conditions imaginable. Anthony dives into so much incredible health information in this episode and shares the secrets to many of the most debilitating and severe conditions out there including fibromyalgia, anxiety, depression, dementia, ALS, MS, rheumatoid arthritis, eczema, psoriasis, Lupus, Lyme, and all the other autoimmune conditions. This episode is packed with must-know health information that can change your life or your loved one’s forever! If you’re wondering how to finally heal yourself from any sickness, check this episode out now!       *Download this episode now and subscribe to our channel to get more of these amazing interviews! In our episode we go over: How Anthony William helped Justin recover from his own crippling health issues Where the Medical Medium gets all of his information from All of the incredible advanced information that Anthony has received from Spirit and his special gift that nobody else in the world has How Anthony’s been able to heal tens-of-thousands of people with the worst conditions and diseases known to man The problem with conventional medicine, medical studies, and the war between competing diets The importance of understanding the true cause of your sickness or disease in order to heal it and why so many people are trying to solve the wrong problems How Spirit of Compassion actually communicates with Anthony and when and why this first started The difficulties and personal struggles Anthony William had growing up and having to be the Medical Medium and the journey he took to overcome them Why chronic disease has drastically gone up over the years and why the medical industry has failed humans in being able to help them reverse their conditions The true cause of Lyme disease and why nobody recovers from this condition, and the true cause of fibromyalgia The true cause of autoimmunity and why people with autoimmune conditions don’t actually have autoimmune conditions ALS, MS, rheumatoid arthritis, Lupus, and all the other autoimmune conditions that are actually caused from a virus Why viruses are so common today, where they originated from, and why almost everyone has multiple viruses in them The truth about eczema, psoriasis, and other chronic skin conditions The important role that heavy metals play in chronic disease and why everyone has certain levels of mercury, aluminum, copper, lead, cadmium and others in them The Medical Medium Heavy Metal Detox Smoothie and the power of it in removing dangerous heavy metals safely from the body Wild Blueberries, Spirulina, Barley Grass Juice Powder, Cilantro, Dulse, Oranges, and Bananas and the synergistic effects of these foods The epic disaster that is chlorella when it comes to detoxing The importance of reducing your fats when it comes to being healthier and improving your overall quality of life Removing gluten, dairy, eggs, and other trouble-maker foods and why you must get these foods out if you truly want to heal yourself Why 16-32 oz of celery juice every morning can be one of the greatest additions to your health How celery juice works to improve hydrochloric acid, kill pathogens, rejuvenate the liver, nourish the brain, and improve just about every part of your body The best supplements to take daily and why everyone should be taking B-12, Zinc, and a few others The problem with fish oil and why you should never take any as a supplement Whether or not you can change your reality with meditation The harmful physical effects that emotional traumas such as betrayal or loss can have on you and why Why we don’t create our problems but how we can heal them Whether or not we need to be concerned with EMFs and the new radiation problems associated with technology Whether or not people can recover from HIV/AIDS using the Medical Medium protocols Whether or not HBOT is a good healing modality for people Using stem cells and whether or not they actually work The fact that you can heal no matter how bad your condition is The power of having compassion in your life Check out Anthony on: Website:  medicalmedium.com Facebook:  facebook.com/medicalmedium Instagram: instagram.com/medicalmedium YouTube: youtube.com/c/MedicalMediumAnthonyWilliam Book: Cleanse To Heal Sponsors: * Follow Justin on Instagram now for daily content not found anywhere else! *Check out Justin’s new book ELITE MIND at EliteMindBook.com. *Join our email list at EliteManMagazine.com/newsletter now!

Algen sind in aller Munde als nährstoffreiches Superfood - und vielleicht das Nahrungsmittel der Zukunft. Doch kulturell sind sie noch weit entfernt von vielen europäischen Küchen. Vielleicht hast du dich bis jetzt auch noch nicht an das Meeresgemüse getraut? Heute findest du den Einstieg! Wir haben Algen-Expertin Kirstin Knufmann zu Gast, Co-Autorin von "Algen: das gesunde Gemüse aus dem Meer" und Gründerin von PureRaw, Hersteller von natürlichen, roh-veganen Lebensmitteln. Sie beantwortet die häufigsten Fragen zu den Pflanzen, stellt uns einige vor und teilt auch ein einfaches Lieblingsrezept für Wakame-Salat zum Nachkochen. Es geht um verschiedene Sorten von Mikroalgen und Makroalgen wie Spirulina, Kombu, Meersalat, Wakame oder Dulse, um Formate wie Flocken, Inhaltsstoffe wie Mineralien, Jod und Vitamin B12, Qualitätsmerkmale und Bio-Zertifizierung. Du erfährst warum Produkte aus Deutschland besonders sind und weshalb nicht jede Chlorella B12 liefert. PureRaw: Shop für vegane Rohkost sowie Algen-Spezialist:https://www.ecoco.bio/purerawalgenDirekt zu den Algen-Flocken wie Nori, Wakame, Meersalat oder Dulse:https://www.ecoco.bio/algenflockenOder zu den Vitamin B12 Presslingen aus deutscher Chlorella:https://www.ecoco.bio/purerawb12Auch Kirstins Algen-Buch, das sie zusammen mit ihrem Mann, Biologen und Algen-Experten Jörg Ullmann geschrieben hat, findest du hier:https://www.ecoco.bio/algenbuch❀ Dieser Podcast ist kostenlos - denn wir wissen, wir können auf dich zählen! Hilf' uns ganz einfach die Produktion zu ermöglichen, indem du zum Beispiel über unsere Links einkaufst. Dann erhalten wir eine kleine Provision. Dich kostet es nichts extra. Danke! ❀Mehr zu Algen und jede Menge Bilder auch aus der Algenfarm in Klötze gibt es auf Christines Blog: https://tine-taufrisch.blogspot.com/search?q=algen❀ Sammlungen der Folgen kannst du auch als Hörbücher kaufen! Vielleicht als Geschenk? Oder weil du gerne deine Lieblingsfolgen parat hast? Oder einfach nur, um mit einem Kauf unseren Podcast zu unterstützen! Links zu den Angeboten auf Digistore24, Audible, iTunes und Amazon findest du auf unseren Podcast-Seiten:☞ https://www.ecoco.bio/podcast☞ https://www.wildundroh.de/podcast❀ Wir freuen uns auch, wenn du uns ein virtuelles Tässchen Tee spendierst!☞ https://www.ecoco.bio/podcast-supportDanke ❀❀ Auf wild&roh teilt Christine ihr Experten-Wissen und Angebot zu Wildpflanzen und Rohkost:☞ https://www.wildundroh.de❀ ecoco ist das bio-vegane Wiki für rundum vernünftige Entdeckungen - hol' dir Inspiration oder teile deine Tipps:☞ https://www.ecoco.bio❀ Und wenn du von uns direkt hören möchtest, wenn es mal etwas Spannendes zu berichten gibt, halten wir dich gerne auf dem Laufenden! Hinterlasse hier deine Email-Adresse:☞ https://www.ecoco.bio/podcast☞ https://www.wildundroh.de/podcastBeachte auch den Haftungsausschluss und weitere Hinweise in der Podcast-Beschreibung.Support the show (https://www.ecoco.bio/podcast-support)

Steppin' Up Your Grocery Game: Foods for Optimal Mental Health (Part 2) Discusses the dynamic health benefits of Avocados, Blueberries, Acai, Dark Chocolate, and Seaweed (Nori, Kelp, Wakame, Kombu, Dulse, Spirulina)

#healthmefood #alimentazione #alghe********************************************************************SOCIAL E WEBSITE:website: http://www.healthmefood.com/itFacebook: https://www.facebook.com/healthmefood/Instagram: https://www.instagram.com/healthmefood78*******************************************************************PODCASTPodcast Addict: http://podplayer.net/?podId=2406272Podcast Spotify: spotify:show:4kP34YHaLYweiSeJD41eo2Podcast Itunes: https://podcasts.apple.com/us/podcast/langolo-del-nutrizionista/id1447943400?uo=4Podcast Spreaker: https://www.spreaker.com/show/langolo-del-nutrizionistaGoogle Podcast; https://www.google.com/podcasts?feed=aHR0cHM6Ly93d3cuc3ByZWFrZXIuY29tL3Nob3cvMzI4MjE0MS9lcGlzb2Rlcy9mZWVk*******************************************************************Libri di Alimentazione consigliati: (link affiliati in cui io ho una commissione se li acquistate da questi link):PROJECT NUTRITION: https://amzn.to/2MpG4r1GUIDA ALIMENTAZIONE SPORTIVA: https://amzn.to/31PRMyUBUFALE SUL CIBO: https://amzn.to/2ZgPQCDMITI ALIMENTARI: https://amzn.to/2Ns0sH******************************************************************Questo alimento viene snobbato tantissimo nella nostra cucina. Inspiegabilmente se devo essere sincero. Le alghe sicuramente non servono solo a Nemo per sguazzare tranquillo lontano dai predatori, ma hanno anche un importante ruolo biologico. E anche per noi esseri umani, sono una fonte impareggiabile di nutrienti. Che andiamo a vedere oggi. Per cui oggi parliamo di alghe. Vediamo in linea generale quali sono le alghe più' comuni, le loro proprietà' e come mangiarle. Le alghe sono uno di quegli alimenti che per anni noi Italiani, abbiamo guardato con forte sospetto. Eppure, ci sono popolazioni, soprattutto quelle asiatiche, ed in particolare quella Giapponese e quella cinese, che hanno fatto delle alghe, dei capisaldi. E considerando quanti cinesi ci sono nel mondo, e' facile capire che male non fanno.Ovviamente di varietà' di alghe ce ne sono molteplici, ognuna con la propria tabella nutrizionale, e per cui in questo contenuto, non posso elencare tutte le alghe presenti al mondo, con le loro tabelle nutrizionali e le loro proprietà', ma mi farebbe piacere introdurti a questo alimento, che io come una volpe, cerco di nascondere in tutti i piatti che preparo. Perché' sono furbastro.Prima di tutto e' bene capire che le alghe non sono piante vere e proprie. Anche se molte, ma non tutte, crescono anche grazie alla fotosintesi clorofilliana, si tratta di una particolare forma vegetale, che non può' essere ricondotta alle piante terrestri. Infatti, ne mancano molto elementi delle piante. Come le piante terrestri pero', non tutte sono commestibili, ma anzi alcune sono velenose. Quelle che compri al supermercato, sono buone. Io le mangio e sono vivo. Per cui tranquillo! Si può' dire per cui che le alghe appartengano ad un gruppo tassonomico a parte.Inoltre possono essere composte sia da una struttura unicellulare che pluricellulare e per cui la varietà' e' veramente vasta. Quelle unicellulari fanno parte del fitoplancton e cioè' della parte iniziale della catena alimentare acquatica, cibo per molte altre specie più' grandi, mentre quelle pluricellulari a diverse profondità', cominciano ad assumere colori sempre diversi, in base alla quantità' di luce che riescono ad ottenere. Cosa molto curiosa e particolare e' che ogni cellula della pianta, vive quasi come un organismo a se stante. Infatti ogni cellula e' in grado di provvedere alla propria alimentazione in maniera autonoma. Le alghe più' utilizzate, ma non sono solo queste attenzione, nella cucina sono essenzialmente la Kombu, la Arame, la Dulse, la Nori. Qui in Irlanda per esempio le alghe le posso comprare quasi in tutti i supermercati, eccetto ovviamente per quelli più' piccoli. La produzione e' ampia ed il consumo discreto, fatto ovviamente da tradizione locale.

Untersuchungen mit Veganern aus den USA,100 Schweden,101 Deutschland102 und Großbritannien103 haben gezeigt, dass unter den üblichen Bedingungen eine vega­ ne Ernährung zu wenig Jod liefert, wenn sich die Menschen nicht durch jodhal­ tige Algen versorgen. - Beste vegane Jodquellen: Dazu gehören Nori (5–550μg/g), Wakame (60–350μg/g), Meeressalat (50–240μg/g), Dulse (40–550μg/g) und die Lithothamnium (ca 30–60μg/g).60,61,62,63 Ein Nori­Blatt wiegt etwa 3 g64 und enthält bei einem ermittelten Durchschnitts­ wert in Höhe von 35μg/g65 etwa die Hälfte des Tagesbedarfs an Jod pro Nori­Blatt. oder entsprechende Supplements! - JETZT Veganer Ernährungsberater werden: https://ecodemy.de/veganer-ernaehrungsberater-ausbildung-fernstudium/?ref=131 - 10% RABATT FÜR MEINEN VEGANEN SUPPLEMENTS GIBT ES HIER: https://www.vivolife.com CODE “SHMONKEY“ (erste Bestellung) - FOLGE MIR AUF INSTAGRAM: https://www.instagram.com/axelschura - SCHAU DIR MEINE VLOGS AN https://www.youtube.com/watch?v=4oJKI6UoEKg&feature=youtu.be - Danke fürs Zuhören!

Spirulina und Chlorella in einem Produkt vereint: https://amzn.to/2DIcW8p Algen: Kelpalge: natürliches Jod: https://amzn.to/2XWOUOu Wakame: Bio https://amzn.to/2DGDxCG Dulse Flocken: https://amzn.to/2XYT2Od Nori Flocken: https://amzn.to/2GTTRlL Hallo und Herzlich Willkommen zu einer neuen Folge von Gesundheit next Level. Meine Oma ist ja schon ziemlich alt. 91 Jahre alt. In diesem Alter können die Geschmacknerven schon bissel eingerostet sein. Besonders was Salz an geht. Früher als ich noch Elterhaus lebte war es ganz oft so. Das meine Oma ihr Essen immer nachgesalzen hat. Und dann hieß es. Hier nimm auch Salz, schmeckt viiiiiiiiiieeeeeel besser. Und hier ist der Knackpunkt. Hätte sie in diesem langen Zeitraum jodiertes Salz genommen, hätte sie höchstwahrscheinlich einen Jodüberschuss und damit eine Schilddrüsenerkrankung. Denn leider gibt in unserer Bevölkerung immer mehr zugeführtes Jod. Dieses Jod ist nicht natürlich und befindet sich z.B. in Fertigprodukte, Jodsalz und Jodierte tierische Produkte. Besonders Fleisch, Milchprodukte und Eier sind inzwischen sehr Jodreich, da das Viehfutter schon lange jodiert wird. Wer also bei einer Schilddrüsenüberfunktion Jod meiden will, hat es heutzutage sehr schwer. Ich möchte das Jod nicht verteufeln, denn Jod brauchen wir genauso wie Zink und Eisen. Nämlich 200 mikrogramm als Erwachsener Doch wir brauchen nicht mehr und nicht weniger Jod. Sondern genau die Menge die täglich gebraucht wird. Und unser Körper braucht kein zugeführtes künstliches Jod sondern Lebensmittel die schon Jod enthalten. Und da kommen wir zu den Meeresalgen. Meeresalgen haben einen sehr hohen Jodgehalt und auch wenn man hier etwas überdosiert, kommt der Körper damit klar. Warum? Weil es kein künstliches zugeführtes Jod ist. Die bekanntesten sind Nori, Kelp, Dulse und Wakame-algen. Da reichen schon winzige Mengen um den Körper mit Jod zu versorgen. z.B. könnte man Wakame Algen in die Suppe geben oder Algenflocken über den Salat. Wenn man Algen nicht mag, könnte man sich einen Feldsalat mit Champignongs, Brokkoli Kürbiskernen und Quinoa zubereiten. Dazu noch Chlorella oder Spirulina Presslinge und der Bedarf ist gedeckt. Also als erstes würde ich schauen. Habe ich jodierte Sachen im Haus. Wenn ja, besteht immer die Gefahr einer Schilddrüsenerkrankung, weil man zugeführtest Jod sehr schnell überdosiert. Ich verwende nur Himalaya-Salz. Das hat erstens viele Mineralstoffe und, ist naturbelassen, ohne irgendwelchen Schrott oder chemische Zusätzte. Ich verlinke euch mal ein Produkt hier unten Dann würde ich schauen, in welchen Fertigprodukten noch jodiertes Salz vorkommt und einfach nach und nach auf die gesunde Variante umsteigen. Dann würde ich mir Spirulina und Chlorella Algen holen um genügend Jod in gesunder Form aufzunehmen. Denn ein Jodüberschuss durch künstich zugeführtes Jod. Und das immer wieder. Kann zu einer Hashimoto Krankheit führen, Autoimmunerkrankung. Schilddrüsenkrebs und zu vielen chronsichen Entzündungen der Schilddrüse. Deshalb achtet darauf was ihr isst und in diesem Sinne kannst Du gerne das Video liken wenn Du magst. Teile es mit Deinen Freunden. Komm auch gerne in die Community und das allerwichtigste, abonnieren nicht vergessen. Liebe Grüße und bis bald Ciau. Spirulina und Chlorella in einem Produkt vereint: https://amzn.to/2DIcW8p Algen: Kelpalge: natürliches Jod: https://amzn.to/2XWOUOu Wakame: Bio https://amzn.to/2DGDxCG Dulse Flocken: https://amzn.to/2XYT2Od Nori Flocken: https://amzn.to/2GTTRlL

Natürliche Nahrungsergänzungsmittel sind keine isolierten Vitamine oder Mineralstoffe in einer Tablettenhülle. Es sind Landpflanzen wie Sprossen, Wildkräuter, grüne Säfte oder Superfoods ins Rohkostqualität; es sind Meerespflanzen wie Algen (Chlorella, Spirulina, Afa-Algen) oder Meeresgemüse wie Kelp, Dulse, Marine Phytoplankton etc. und es sind nützliche Bakterien wie Probiotika oder Vitamin B 12-Bodenbakterien. Heike Michaelsen im Interview bei Christian Wenzel. Im Gespräch geht es insbesondere um diese Themen sowie um natürliche Antibiotika wie Thymian, Knoblauch, Aloe Vera u.v.m. Weiterhin um natürliches Vitamin C, d.h. keine künstlichen Sorten, auch keine Ascorbinsäure (diese entzieht dem Körper Vitamin C lt. Markus Rothkranz). Natürliche Quellen sind z.B. Hagebutten (im Herbst sammeln), Brunnenkresse, Guave, Acerola Kirsche, Indische Stachelbeere (WildForce), Kiefernnadeln,. Kein Camu Camu (hat zwar 2500 mg, ist aber sehr instabil und verliert den Wert rasch). Weitere Infos unter: https://www.GermanyGoesRaw.de Geheimnisse der Rohkost https://www.RohSpirit.de Rohkost-Rezepte-Gourmet: https://www.rohzepte.de Wasserfilter: https://www.Rohkost.Sanuslife.com Heile dich selbst https://www.MarkusRothkranz.de Sieben Stufen ins Paradies: https://www.Paradiesstufen.de - Hilfe zur Selbsthilfe seit über 60 Jahren https://www.HippocratesInst.de

Hi Everyone, Well, its that time of the year again! Actually my most favorite time of the year. Autumn… For many years when I was younger though, I was unable to enjoy it. When the weather would change I would become generally ill usually with some kind of respiratory issue by the mid of October. Sometimes I would get pretty sick where it would take 6-8 weeks to feel better but I would be nagged by a persistent cough the whole time. All the while there were no lab tests or imaging that would show anything definitive and asthma was ruled out.  Now my diet didn’t end up being at fault as many would suppose because I have been eating well for the last 30 years. Lack of exercise wasn't the issue because it would occur regardless of the intensity of my exercise regime and no, I wasn't overtraining. It took me years to figure out what is pleasantly summed up in this quote from a PUBMED research article… "...survival in demanding winter conditions puts individuals under great physiological stress, defined here as an adaptive process that results in elevated blood levels of glucocorticoids. The stress of coping with energetically demanding conditions can also indirectly cause illness and death by compromising immune function.“ Now in my case, for whatever reason, this was a real problem. Eventually, I figured out simple rules that would prevent me from ever having this issue again (and believe me that is an amazing thing for me to be able to say). The best part is that the one thing (number 1 of the 3 below) that I attribute the bulk of the credit to is completely free and all it takes is a few minutes of my time a day. So, as a Doctor, I teach these principles to all patients who have issues like this and many who just want to be better and healthier without the beat down that winter can levy on a human body. Of course, There are many things that can be done but I have distilled it down to these main 3 simple Immune System supports. Below is what I have learned and I truly hope that is of great benefit to you or someone you know. Of course, if any this leaves a question in your mind, Please consult your Doctor or Clinician.  Breathing Exercises- I started off with these the link is here… Breathing Brainwave Exercise. I also like the Wim Hof technique which has become very popular in the last few years.  Though Wim teaches this method with cold therapy the breathing exercises can unquestionably stand on their own. the Wim Hof website is here... Wim Hof Method Lauricidin (but only if you are NOT allergic to coconut) -One of the best immune support supplements I have ever come across - PERIOD.  My generic recommendation to patients is this:   Lauricidin - Take .25 scoop once per day for two weeks then increase by .25 scoop every 2 weeks up to 2 scoops per day total (this could be significantly less depending on the case) Instructions can also be found here on the Lauricidin website. I also carry Lauricidin in our store. Dulse (the sea vegetable) Can be bought in flakes, leaf, and capsules. I believe the benefit here is from the massive cross-section of minerals that dulse contains that support the immune system. Quality dulse in capsules or tablets was hard to come by for a long time. Since I was using it extensively with patients we decided to bottle our own. The link is here... Dulse Capsules.  I recommend 2 capsules 5 days per week for the average adult. In most cases, this is enough to prevent a person from getting sick. If a patient is still having trouble then I will likely use additional protease enzymes and herbs such as Mullein leaf, Thyme and Ginko Biloba. Let us know what you think!  Here's to your best health in a Fall/Winter season yet! Wishing you The Best in Health... Sincerely, Dr. Lorn Allison Reference:  PMID: 8987173 https://www.ncbi.nlm.nih.gov/pubmed/8987173

Paula serves up some squid, with a local twist.

In this podcast, Dr. Lorn Allison discusses his clinical experience using dulse the sea vegetable in cases of Hashimoto's and thyroid issues, with specific attention to the concern of the iodine in sea vegetables causing elevation of thyroid antibodies.

After Clinical Practice of the last 15 years and countless sessions with Thyroid patients, the single most important natural food change I can recommend people to help with thyroid support is the sea vegetable Dulse. I have many thyroid cases, including patient cases where parts of the thyroid have been removed. These patients were placed on thyroid medications. Contrary to my own training and Western medicine protocols, these patients were able to get off of thyroid medication and subsisted wholly on Dulse the sea vegetable as their main form of nutrition for healthy thyroid function. After the switch to Dulse, thyroid blood panels for these patients would return normal, consistently up to 10 years and more after removal of the medication from their care plan. At first, I found this very hard to believe, even being a natural doctor, this possibility went beyond my original expectations. I hope you take the opportunity to find out how dulse can help you improve your health and well being.  Dr. Lorn Allison 

Tim Turnell is a multiple-award winning artist who has called Saint John home for over ten years. His one-person performance company (and art moniker) Theatre Narcissus Twelve was created to provide unique theatre experiences while using non-traditional theatre spaces. This facilitates artistic exercise and challenges both performer and audience with new works.Tim has contributed to theatre, radio, television, and film across Canada. His acting workshops have been invited into all levels of schools, theatre groups, and even correctional facilities. Nominated as Best Actor at the 2011 Acting Irish International Theatre Festival (Calgary, AB) and the New Brunswick Lieutenant-Governor’s Award for High Achievement in Performing Arts in 2014. Winner of the Best Actor in a Drama Award at the Silverwave Film Festival (Fredericton, NB) and Best Theatre Performance at The Originals Arts Awards in 2014 (Saint John, NB).He is recognized as an actor, producer, short filmmaker, and illustrator. Tim's long-awaited web-series DULSE on a BENCH debts in 2016 as well as his third season hosting the radio program "In Bed with Tim Turnell" - a limited radio series on Local 107.3 FM (www.localfm.ca) supporting the Fundy Fringe Festival. Tim is considerably more modest than his bio leads one to believe.www.facebook.com/TheatreNarcissusTwelvewww.facebook.com/FringePowerwww.facebook.com/DulseonaBench@timturnellStageworthy:http://www.stageworthypodcast.com Twitter @stageworthyPod Facebook: http://facebook.com/stageworthyPod

In 2015, I took a small group of 8 people on a Celtic Invasion of County Donegal. One of the highlights was Slieve League. These are the highest ocean cliffs in Ireland, 3 times higher than the more famous Cliffs of Moher.    The cliffs were stunning, but was just as fascinating was Patrick Maloney, a young man selling walking sticks and Dulse, which is basically Irish seaweed that I developed an tasty appreciation for, first in Belfast, and then again up on top of Slieve League.    You can find out more about this Celtic Invasion of Donegal along with picturs and a video of Slieve League in the shownotes.   --   If you enjoy this episode, then please post a review on iTunes or your favorite podcatcher. Subscribe to the show at www.celtfather.com where you can join my mailing list to download a free album of Celtic and comedy music. Special thanks to my Patrons. You can support my craft for as little as $1 per month. Become a Patron at www.marcgunn.com/patron. Then post feedback in the shownotes, use the hashtag #celtfather on social media, or email me marc@marcgunn.com

This is part two of our interview with Anthony William, the Medical Medium. Today we'll be talking about Candia, Migranes, PTSD, Depression, the Truth about Menopause, the most important foods to eat, how to heal your gut, remove heavy metals, why fruit's got a bad rap, and much, much more! So sit back, have fun, enjoy the show, and shine bright! Anthony William – Medical Medium – Part 2 – Questions & Topics Include: Where the candida craze came from Why we shouldn't be afraid of candida Why streptococcus, e-coli, and c-dif that are responsible for many health problems The different paths which lead to Migraines and what to do about it. Healing from PTSD, Depression, and other Micro-Trauma's to our minds The truth behind Menopause How pesticides and radiation led to a health crisis in women Healing your Gut Micronutrients on fresh farm picked or wild-picked vegetables How do we start to get toxins and metals out of the body Why Chlorella is an “irresponsible algae” and not the solution to remove metals. Why frozen wild blueberries are so good at removing heavy metals Why main atlantic Dulse is so good at removing metals. Why Hawaiian Spirulina is so important Plus why cilantro is so important in removing heavy metals Where fruit fear came from and why fruit isn't the danger we think it is. Why Fruit is Your Friend The danger of “natural flavors” What's lurking naturally in eggs, even organic eggs. Why you should be cautious about eating seasonal. Why we want to give our kids more fruits, veggies, and especially leafy greens. What are soul-healing meditations? Learn How to Heal from Mystery Illnesses, Chronic Conditions & Auto-Immune Disorders! Runaway Best-Selling Author Anthony William, Medical Medium | Hypothyroidism, Diabetes, Lupus, MS, Leaky Gut, Migraines & More! Health | Spirituality | Self-Help

Guest Author and Researcher Anthony F. Sanchez talks about the under­ground Mil­i­tary Base, Dulce and his book The UFO Highway

Speaker: Sean McMahon RIP The Auld Lammas Fair has been held in Ballycastle since the 17th Century. It takes place on the last Monday and Tuesday of August and traditionally marks the end of the summer and beginning of the harvest. Its exact origin is uncertain, but one theory is that it began as a result of the occupation of the area around Ballycastle by the MacDonnell's of the Isles in the early part of the 16th century. Dulse or dillisk or dilsk (from Irish/Scottish Gaelic duileasc/duileasg) red dulse, sea lettuce flakes or creathnach, is a red alga (Rhodophyta) previously referred to as Rhodymenia palmata (Linnaeus) Greville. Its a perennial favourite for some which grows on the northern coasts of the Atlantic and Pacific oceans. It is a well-known snack food first harvested by Colmcille and his monks 1400 years ago. Yellowman is a chewy toffee-textured honeycomb sold in non-standard blocks and chips and is associated with the Auld Lammas Fair in Ballycastle, County Antrim, where it is sold along with other confectionery and often dulse. Yellowman, or Yellaman, is similar to Honeycomb toffee, except that the more solid 'rind' usually consists of at least half the quantity. The rind is hard, having a similar consistency to rock. Yellowman needs to be heated to high temperatures to get the golden syrup and sugar mixture to reach the ‘hard-crack' (300 °C) – the temperature at which boiled sugar becomes brittle when cooled. It will also only acquire its unique bubbly and crunchy consistency when a reaction occurs between the vinegar and the baking soda, which vigorously adds carbon dioxide gas throughout the mixture.  Ingredients of Yellowman are commonly quoted as including brown sugar, golden syrup, butter, vinegar and bicarbonate of soda but there are many local variations in ingredients and recipes. Your teeth have been warned! Audio and song: Sean McMahon, 2009 Text: Wikipedia #Ballycastle #Yellowman #Antrim #Lammasfair #toffee #Ulster © 2021-2022 Racontour Productions. This clip forms part of the Celtic Calendar audio archive from Racontour Productions. Feel free to share if enjoyed, but with a credit or a social media tag to Racontour Productions please. SPOTIFY: This platform has allowed us to be creative in ensuring you can access it on your smart phone with ease. Below are the Spotify options: - Celtic Calendar playlist - no music, just audio of all four festivals. Samhain folklore - music and lore for Samhain Imbolc folklore - music and lore for Imbolc Bealtaine folklore - music and lore for Bealtaine Lughnasa folklore - music and lore for Lughnasa