Podcasts about eat

Kim Kardashian doesn't know what milk costs, but spends $1M on glam per year and the Internet is fired up about it! Diane Keaton's cause of death has been revealed. And creator of Peacock's new series 'Devil in Disguise: John Wayne Gacy' Patrick Macmanus is here to dish on all things true crime!     Eat smart at https://www.factormeals.com/nofilter50off and use code nofilter50off to get 50% off your first box, plus Free Breakfast for 1 Year.    Bring on the good vibes and treat yourself to Soul today! Go to https://www.getsoul.com/ and use the code NOFILTER for 30% off.    Become a Member of No Filter: ALL ACCESS: https://allaccess.supercast.com/    Shop New Merch now: https://merchlabs.com/collections/zack-peter?srsltid=AfmBOoqqnV3kfsOYPubFFxCQdpCuGjVgssGIXZRXHcLPH9t4GjiKoaio    Watch Disaster Daters: https://open.spotify.com/show/3L4GLnKwz9Uy5dT8Ey1VPi   Book a personalized message on Cameo: https://v.cameo.com/e/QxWQhpd1TIb  

As the days grow shorter and the garden's colours fade for winter, it's easy to feel a little wistful for spring's vibrant cheer, and it's not always as far away as one might think…. In this week's ‘grow, cook, eat, arrange', Sarah shares her favourite ways to bring a burst of early colour into your home and garden, from clever bulb planting, to creative and natural flower arranging. In this episode, discover:How to choose and plant the best bulbs for a burst of early spring colour in your gardenSimple, creative ways to arrange delicate winter flowers using homemade grids and vintage bottles for beautiful indoor displaysTips for lifting, storing, and replanting bulbs so you can enjoy their blooms year after yearHeartfelt inspiration to find joy and beauty in your garden, even during the greyest winter daysProducts mentioned:Iris 'Pauline' (Reticulata)https://www.sarahraven.com/products/iris-paulineIris 'Alida' (Reticulata)https://www.sarahraven.com/products/iris-alidaGalanthus nivalis (Common Snowdrop)https://www.sarahraven.com/products/galanthus-nivalisAconitum napellushttps://www.sarahraven.com/products/aconitum-napellusFollow Sarah: https://www.instagram.com/sarahravenperchhill/Get in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuFollow us on Instagram: https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Elizabeth Gilbert rocketed to fame for her best-selling romp “Eat, Pray, Love.” Her  latest memoir has a very different tone. “All the Way to the River: Love, Loss, and Liberation” details her journey to heal from sex and love addiction. It is also about the love of her life, Rayya Elias, a Syrian-born recovering addict and musician. Elizabeth Gilbert joins us for a live broadcast in front of an audience at the Literary Arts bookstore.

We're calling it: the Be Powerful Lock-In starts now. No waiting for January, no “new year, new me” vibes, just real momentum to finish 2025 strong. In this episode, we're locking in our most powerful selves across four key areas -- physical, mental, nutrition, and relationships -- and sharing the exact habits and mindset shifts we're using to do it. From ten extra pushups and 30 grams of protein at breakfast to daily gratitude, grounding, and genuine connection, this is your friendly reminder that you don't need a new year to reset. You just need a plan and a little accountability (and we're sharing both).   Resources mentioned: HSM Smoothie Sarah Wragge Wellness Be Powerful Lock-In Checklist (Free Download!)   Episodes mentioned: 179. Love Languages Are Kinda BS & Spilling the Tea on Going to Couple's Counseling   Some key takeaways from this episode include: Build strength now. Ten extra pushups and 20 squats a day can change your body and your mindset. Your morning sets the tone. Three things you're grateful for and an hour of quiet can transform your day. Eat with intention. 30g of protein at breakfast, color in every meal, and less refined sugar. Connection is power! Put your phone down, look someone in the eye, and really see them. You don't need a new year to reset. You just need a plan - and we've got one for you!  

In this heartwarming episode of Reading with Your Kids, host Jed Doherty explores the transformative power of children's literature and communication with two remarkable author teams who are making a difference in young lives. First, speech pathologists Kathy Bruner and Sharilyn Gugliotta share their innovative children's books "Hope the Butterfly Wants to Go" and "Hank the Slug Wants to Eat" from their Bug Huggables series. These books aren't just adorable stories—they're carefully crafted tools designed to help children develop language skills. By using repetitive, high-frequency words and engaging illustrations, these authors create resources that help parents support early speech development. The conversation then shifts to an equally powerful narrative with Veronica DeStefano, who wrote "Lucy Lemon and the Brave Bubbles" about her daughter's journey with selective mutism. This touching story reveals how creative approaches can help children overcome communication challenges. DeStefano's book provides insight into a often-misunderstood condition, showing how understanding and supportive strategies can help children build confidence. Both segments highlight critical insights for parents and educators:     Early intervention is key in speech and communication development     Children's books can be powerful educational tools     Every child's communication journey is unique     Patience, understanding, and creative approaches make a significant difference The episode offers practical advice for parents concerned about their child's speech development, including:     Recognizing potential speech delays     Understanding early communication milestones     Finding resources and support for children with communication challenges Whether you're a parent, educator, or simply interested in child development, this episode provides valuable insights into helping children find their voice—literally and metaphorically. Click here to visit our website – www.ReadingWithYourKids.com Follow Us On Social Media Facebook - https://www.facebook.com/readingwithyourkids Instagram - https://www.instagram.com/readingwithyourkids/ X - https://x.com/jedliemagic LinkedIn - https://www.linkedin.com/company/reading-with-your-kids-podcast/ Please consider leaving a review of this episode and the podcast on whatever app you are listening on, it really helps!

TONIGHT, we'll have multiple call-ins as we preview the Eagles vs. Vikings matchup

Get this show Ad Free at https://tmgstudios.tv COME SEE ME LIVE: https://www.noelmillerlive.com/  This week on Company Lot we have a frightening double feature for Halloween. First, a look into the stock market crash and how the boys on TikTok are handling it. Then, a glimpse into the future of genetically yassified babies - just how far will parents go to give their kids blue eyes?  Eat smart at https://FactorMeals.com/LOT50OFF and use code LOT50OFF to get 50% off your first box, plus Free Breakfast for 1 Year. Download Cash App Today: THATSMONEY10 #CashAppPod. Cash App is a financial services platform, not a bank. Banking services provided by Cash App's bank partner(s). Prepaid debit cards issued by Sutton Bank, Member FDIC. See terms and conditions at https://cash.app/legal/us/en-us/card-agreement. Discounts and promotions provided by Cash App, a Block, Inc. brand. Visit http://cash.app/legal/podcast for full disclosures. Everyone gets a FREE CHANCE AT FIVE THOUSAND IN CASINO CREDITS EVERY DAY with NEW Daily Rewards Rocket! Just log in, launch your rocket, and claim free rewards daily. Make your play on DraftKings Casino. LISTEN AND REVIEW ON APPLE: https://podcasts.apple.com/us/podcast/company-lot/id1751363101 LISTEN AND REVIEW ON SPOTIFY: https://open.spotify.com/show/6MiOW2rMsgpsp0Vgnl08JB?si=885953cc2c074973 MERCH: https://millerfpo.com  SUBSCRIBE: https://bit.ly/NoelMillerSub MY TOP VIDEOS: https://bit.ly/NoelMillerTopVideos MY SECOND CHANNEL: https://bit.ly/NoelMillerLive PODCAST: https://tmgstudios.tv INSTAGRAM: https://www.instagram.com/thenoelmiller TWITTER: https://www.twitter.com/thenoelmiller TIK TOK: https://www.tiktok.com/@notnoelmiller TWITCH: https://www.twitch.tv/noelmiller BUSINESS: mahzad.ba bayan@unitedtalent.com Produced by TMG Studios and Noel Miller Chapters: 00:00 today's double feature 00:32 the crash 10:07 finance tiktokers  15:03 Factor 16:36 CashApp 18:12 hyperliquid  22:44 Nucleus IVF+ 27:14 Gattaca   36:53 DraftKings 38:13 genetic testing 42:00 thanks for tuning in Learn more about your ad choices. Visit megaphone.fm/adchoices

An avalanche of information besets us on what to eat. It comes from the news, from influencers of every ilk, from scientists, from government, and of course from the food companies. Super foods? Ultra-processed foods? How does one find a source of trust and make intelligent choices for both us as individuals and for the society as a whole. A new book helps in this quest, a book entitled Food Intelligence: the Science of How Food Both Nourishes and Harms Us. It is written by two highly credible and thoughtful people who join us today.Julia Belluz is a journalist and a contributing opinion writer for the New York Times. She reports on medicine, nutrition, and public health. She's been a Knight Science Journalism Fellow at MIT and holds a master's in science degree from the London School of Economics and Political Science. Dr. Kevin Hall trained as a physicist as best known for pioneering work on nutrition, including research he did as senior investigator and section chief at the National Institutes of Health. His work is highly regarded. He's won awards from the NIH, from the American Society of Nutrition, the Obesity Society and the American Physiological Society. Interview Transcript Thank you both very much for being with us. And not only for being with us, but writing such an interesting book. I was really eager to read it and there's a lot in there that people don't usually come across in their normal journeys through the nutrition world. So, Julia, start off if you wouldn't mind telling us what the impetus was for you and Kevin to do this book with everything else that's out there. Yes, so there's just, I think, an absolute avalanche of information as you say about nutrition and people making claims about how to optimize diet and how best to lose or manage weight. And I think what we both felt was missing from that conversation was a real examination of how do we know what we know and kind of foundational ideas in this space. You hear a lot about how to boost or speed up your metabolism, but people don't know what metabolism is anyway. You hear a lot about how you need to maximize your protein, but what is protein doing in the body and where did that idea come from? And so, we were trying to really pair back. And I think this is where Kevin's physics training was so wonderful. We were trying to look at like what are these fundamental laws and truths. Things that we know about food and nutrition and how it works in us, and what can we tell people about them. And as we kind of went through that journey it very quickly ended up in an argument about the food environment, which I know we're going to get to. We will. It's really interesting. This idea of how do we know what we know is really fascinating because when you go out there, people kind of tell us what we know. Or at least what they think what we know. But very few people go through that journey of how did we get there. And so people can decide on their own is this a credible form of knowledge that I'm being told to pursue. So Kevin, what do you mean by food intelligence? Coming from a completely different background in physics where even as we learn about the fundamental laws of physics, it's always in this historical context about how we know what we know and what were the kind of key experiments along the way. And even with that sort of background, I had almost no idea about what happened to food once we ate it inside our bodies. I only got into this field by a happenstance series of events, which is probably too long to talk about this podcast. But to get people to have an appreciation from the basic science about what is going on inside our bodies when we eat. What is food made out of? As best as we can understand at this current time, how does our body deal with. Our food and with that sort of basic knowledge about how we know what we know. How to not be fooled by these various sound bites that we'll hear from social media influencers telling you that everything that you knew about nutrition is wrong. And they've been hiding this one secret from you that's been keeping you sick for so long to basically be able to see through those kinds of claims and have a bedrock of knowledge upon which to kind of evaluate those things. That's what we mean by food intelligence. It makes sense. Now, I'm assuming that food intelligence is sort of psychological and biological at the same time, isn't it? Because that there's what you're being told and how do you process that information and make wise choices. But there's also an intelligence the body has and how to deal with the food that it's receiving. And that can get fooled too by different things that are coming at it from different types of foods and stuff. We'll get to that in a minute, but it's a very interesting concept you have, and wouldn't it be great if we could all make intelligent choices? Julia, you mentioned the food environment. How would you describe the modern food environment and how does it shape the choices we make? It's almost embarrassing to have this question coming from you because so much of our understanding and thinking about this idea came from you. So, thank you for your work. I feel like you should be answering this question. But I think one of the big aha moments I had in the book research was talking to a neuroscientist, who said the problem in and of itself isn't like the brownies and the pizza and the chips. It's the ubiquity of them. It's that they're most of what's available, along with other less nutritious ultra-processed foods. They're the most accessible. They're the cheapest. They're kind of heavily marketed. They're in our face and the stuff that we really ought to be eating more of, we all know we ought to be eating more of, the fruits and vegetables, fresh or frozen. The legumes, whole grains. They're the least available. They're the hardest to come by. They're the least accessible. They're the most expensive. And so that I think kind of sums up what it means to live in the modern food environment. The deck is stacked against most of us. The least healthy options are the ones that we're inundated by. And to kind of navigate that, you need a lot of resources, wherewithal, a lot of thought, a lot of time. And I think that's kind of where we came out thinking about it. But if anyone is interested in knowing more, they need to read your book Food Fight, because I think that's a great encapsulation of where we still are basically. Well, Julie, it's nice of you to say that. You know what you reminded me one time I was on a panel and a speaker asks the audience, how many minutes do you live from a Dunkin Donuts? And people sort of thought about it and nobody was more than about five minutes from a Dunkin Donuts. And if I think about where I live in North Carolina, a typical place to live, I'm assuming in America. And boy, within about five minutes, 10 minutes from my house, there's so many fast-food places. And then if you add to that the gas stations that have foods and the drug store that has foods. Not to mention the supermarkets. It's just a remarkable environment out there. And boy, you have to have kind of iron willpower to not stop and want that food. And then once it hits your body, then all heck breaks loose. It's a crazy, crazy environment, isn't it? Kevin, talk to us, if you will, about when this food environment collides with human biology. And what happens to normal biological processes that tell us how much we should eat, when we should stop, what we should eat, and things like that. I think that that is one of the newer pieces that we're really just getting a handle on some of the science. It's been observed for long periods of time that if you change a rat's food environment like Tony Sclafani did many, many years ago. That rats aren't trying to maintain their weight. They're not trying to do anything other than eat whatever they feel like. And, he was having a hard time getting rats to fatten up on a high fat diet. And he gave them this so-called supermarket diet or cafeteria diet composed of mainly human foods. And they gained a ton of weight. And I think that pointed to the fact that it's not that these rats lacked willpower or something like that. That they weren't making these conscious choices in the same way that we often think humans are entirely under their conscious control about what we're doing when we make our food choices. And therefore, we criticize people as having weak willpower when they're not able to choose a healthier diet in the face of the food environment. I think the newer piece that we're sort of only beginning to understand is how is it that that food environment and the foods that we eat might be changing this internal symphony of signals that's coming from our guts, from the hormones in our blood, to our brains and the understanding that of food intake. While you might have control over an individual meal and how much you eat in that individual meal is under biological control. And what are the neural systems and how do they work inside our brains in communicating with our bodies and our environment as a whole to shift the sort of balance point where body weight is being regulated. To try to better understand this really intricate interconnection or interaction between our genes, which are very different between people. And thousands of different genes contributing to determining heritability of body size in a given environment and how those genes are making us more or less susceptible to these differences in the food environment. And what's the underlying biology? I'd be lying to say if that we have that worked out. I think we're really beginning to understand that, but I hope what the book can give people is an appreciation for the complexity of those internal signals and that they exist. And that food intake isn't entirely under our control. And that we're beginning to unpack the science of how those interactions work. It's incredibly interesting. I agree with you on that. I have a slide that I bet I've shown a thousand times in talks that I think Tony Sclafani gave me decades ago that shows laboratory rats standing in front of a pile of these supermarket foods. And people would say, well, of course you're going to get overweight if that's all you eat. But animals would eat a healthy diet if access to it. But what they did was they had the pellets of the healthy rat chow sitting right in that pile. Exactly. And the animals ignore that and overeat the unhealthy food. And then you have this metabolic havoc occur. So, it seems like the biology we've all inherited works pretty well if you have foods that we've inherited from the natural environment. But when things become pretty unnatural and we have all these concoctions and chemicals that comprise the modern food environment the system really breaks down, doesn't it? Yeah. And I think that a lot of people are often swayed by the idea as well. Those foods just taste better and that might be part of it. But I think that what we've come to realize, even in our human experiments where we change people's food environments... not to the same extent that Tony Sclafani did with his rats, but for a month at a time where we ask people to not be trying to gain or lose weight. And we match certain food environments for various nutrients of concern. You know, they overeat diets that are higher in these so-called ultra-processed foods and they'd spontaneously lose weight when we remove those from the diet. And they're not saying that the foods are any more or less pleasant to eat. There's this underlying sort of the liking of foods is somewhat separate from the wanting of foods as neuroscientists are beginning to understand the different neural pathways that are involved in motivation and reward as opposed to the sort of just the hedonic liking of foods. Even the simple explanation of 'oh yeah, the rats just like the food more' that doesn't seem to be fully explaining why we have these behaviors. Why it's more complicated than a lot of people make out. Let's talk about ultra-processed foods and boy, I've got two wonderful people to talk to about that topic. Julia, let's start with your opinion on this. So tell us about ultra-processed foods and how much of the modern diet do they occupy? So ultra-processed foods. Obviously there's an academic definition and there's a lot of debate about defining this category of foods, including in the US by the Health and Human Services. But the way I think about it is like, these are foods that contain ingredients that you don't use in your home kitchen. They're typically cooked. Concocted in factories. And they now make up, I think it's like 60% of the calories that are consumed in America and in other similar high-income countries. And a lot of these foods are what researchers would also call hyper palatable. They're crossing these pairs of nutrient thresholds like carbohydrate, salt, sugar, fat. These pairs that don't typically exist in nature. So, for the reasons you were just discussing they seem to be particularly alluring to people. They're again just like absolutely ubiquitous and in these more developed contexts, like in the US and in the UK in particular. They've displaced a lot of what we would think of as more traditional food ways or ways that people were eating. So that's sort of how I think about them. You know, if you go to a supermarket these days, it's pretty hard to find a part of the supermarket that doesn't have these foods. You know, whole entire aisles of processed cereals and candies and chips and soft drinks and yogurts, frozen foods, yogurts. I mean, it's just, it's all over the place. And you know, given that if the average is 60% of calories, and there are plenty of people out there who aren't eating any of that stuff at all. For the other people who are, the number is way higher. And that, of course, is of great concern. So there have been hundreds of studies now on ultra-processed foods. It was a concept born not that long ago. And there's been an explosion of science and that's all for the good, I think, on these ultra-processed foods. And perhaps of all those studies, the one discussed most is one that you did, Kevin. And because it was exquisitely controlled and it also produced pretty striking findings. Would you describe that original study you did and what you found? Sure. So, the basic idea was one of the challenges that we have in nutrition science is accurately measuring how many calories people eat. And the best way to do that is to basically bring people into a laboratory and measure. Give them a test meal and measure how many calories they eat. Most studies of that sort last for maybe a day or two. But I always suspected that people could game the system if for a day or two, it's probably not that hard to behave the way that the researcher wants, or the subject wants to deceive the researcher. We decided that what we wanted to do was bring people into the NIH Clinical Center. Live with us for a month. And in two two-week blocks, we decided that we would present them with two different food environments essentially that both provided double the number of calories that they would require to maintain their body weight. Give them very simple instructions. Eat as much or as little as you'd like. Don't be trying to change your weight. We're not going to tell you necessarily what the study's about. We're going to measure lots of different things. And they're blinded to their weight measurements and they're wearing loose fitting scrubs and things like that, so they can't tell if their clothes are getting tighter or looser. And so, what we did is in for one two-week block, we presented people with the same number of calories, the same amount of sugar and fat and carbs and fiber. And we gave them a diet that was composed of 80% of calories coming from these ultra-processed foods. And the other case, we gave them a diet that was composed of 0% of calories from ultra-processed food and 80% of the so-called minimally processed food group. And what we then did was just measured people's leftovers essentially. And I say we, it was really the chefs and the dieticians at the clinical center who are doing all the legwork on this. But what we found was pretty striking, which was that when people were exposed to this highly ultra-processed food environment, despite being matched for these various nutrients of concern, they overate calories. Eating about 500 calories per day on average, more than the same people in the minimally processed diet condition. And they gained weight and gained body fat. And, when they were in the minimally processed diet condition, they spontaneously lost weight and lost body fat without trying in either case, right? They're just eating to the same level of hunger and fullness and overall appetite. And not reporting liking the meals any more or less in one diet versus the other. Something kind of more fundamental seemed to have been going on that we didn't fully understand at the time. What was it about these ultra-processed foods? And we were clearly getting rid of many of the things that promote their intake in the real world, which is that they're convenient, they're cheap, they're easy to obtain, they're heavily marketed. None of that was at work here. It was something really about the meals themselves that we were providing to people. And our subsequent research has been trying to figure out, okay, well what were the properties of those meals that we were giving to these folks that were composed primarily of ultra-processed foods that were driving people to consume excess calories? You know, I've presented your study a lot when I give talks. It's nice hearing it coming from you rather than me. But a couple of things that interest me here. You use people as their own controls. Each person had two weeks of one diet and two weeks of another. That's a pretty powerful way of providing experimental control. Could you say just a little bit more about that? Yeah, sure. So, when you design a study, you're trying to maximize the efficiency of the study to get the answers that you want with the least number of participants while still having good control and being able to design the study that's robust enough to detect a meaningful effect if it exists. One of the things that you do when you analyze studies like that or design studies like that, you could just randomize people to two different groups. But given how noisy and how different between people the measurement of food intake is we would've required hundreds of people in each group to detect an effect like the one that we discovered using the same person acting as their own control. We would still be doing the study 10 years later as opposed to what we were able to do in this particular case, which is completed in a year or so for that first study. And so, yeah, when you kind of design a study that way it's not always the case that you get that kind of improvement in statistical power. But for a measurement like food intake, it really is necessary to kind of do these sorts of crossover type studies where each person acts as their own control. So put the 500 calorie increment in context. Using the old fashioned numbers, 3,500 calories equals a pound. That'd be about a pound a week or a lot of pounds over a year. But of course, you don't know what would happen if people were followed chronically and all that. But still 500 calories is a whopping increase, it seems to me. It sure is. And there's no way that we would expect it to stay at that constant level for many, many weeks on end. And I think that's one of the key questions going forward is how persistent is that change. And how does something that we've known about and we discuss in our books the basic physiology of how both energy expenditure changes as people gain and lose weight, as well as how does appetite change in a given environment when they gain and lose weight? And how do those two processes eventually equate at a new sort of stable body weight in this case. Either higher or lower than when people started the program of this diet manipulation. And so, it's really hard to make those kinds of extrapolations. And that's of course, the need for further research where you have longer periods of time and you, probably have an even better control over their food environment as a result. I was surprised when I first read your study that you were able to detect a difference in percent body fat in such a short study. Did that surprise you as well? Certainly the study was not powered to detect body fat changes. In other words, we didn't know even if there were real body fat changes whether or not we would have the statistical capabilities to do that. We did use a method, DXA, which is probably one of the most precise and therefore, if we had a chance to measure it, we had the ability to detect it as opposed to other methods. There are other methods that are even more precise, but much more expensive. So, we thought that we had a chance to detect differences there. Other things that we use that we also didn't think that we necessarily would have a chance to detect were things like liver fat or something like that. Those have a much less of an ability. It's something that we're exploring now with our current study. But, again, it's all exploratory at that point. So what can you tell us about your current study? We just wrapped it up, thankfully. What we were doing was basically re-engineering two new ultra-processed diets along parameters that we think are most likely the mechanisms by which ultra-processed meals drove increased energy intake in that study. One was the non-beverage energy density. In other words, how many calories per gram of food on the plate, not counting the beverages. Something that we noticed in the first study was that ultra-processed foods, because they're essentially dried out in the processing for reasons of food safety to prevent bacterial growth and increased shelf life, they end up concentrating the foods. They're disrupting the natural food matrix. They last a lot longer, but as a result, they're a more concentrated form of calories. Despite being, by design, we chose the overall macronutrients to be the same. They weren't necessarily higher fat as we often think of as higher energy density. What we did was we designed an ultra-processed diet that was low in energy density to kind of match the minimally processed diet. And then we also varied the number of individual foods that were deemed hyper palatable according to kind of what Julia said that crossed these pairs of thresholds for fat and sugar or fat and salt or carbs and salt. What we noticed in the first study was that we presented people with more individual foods on the plate that had these hyper palatable combinations. And I wrestle with the term terminology a little bit because I don't necessarily think that they're working through the normal palatability that they necessarily like these foods anymore because again, we asked people to rate the meals and they didn't report differences. But something about those combinations, regardless of what you call them, seemed to be driving that in our exploratory analysis of the first study. We designed a diet that was high in energy density, but low in hyper palatable foods, similar to the minimally processed. And then their fourth diet is with basically low in energy density and hyper palatable foods. And so, we presented some preliminary results last year and what we were able to show is that when we reduced both energy density and the number of hyper palatable foods, but still had 80% of calories from ultra-processed foods, that people more or less ate the same number of calories now as they did when they were the same people were exposed to the minimally processed diet. In fact they lost weight, to a similar extent as the minimally processed diet. And that suggests to me that we can really understand mechanisms at least when it comes to calorie intake in these foods. And that might give regulators, policy makers, the sort of information that they need in order to target which ultra-processed foods and what context are they really problematic. It might give manufacturers if they have the desire to kind of reformulate these foods to understand which ones are more or less likely to cause over consumption. So, who knows? We'll see how people respond to that and we'll see what the final results are with the entire study group that, like I said, just finished, weeks ago. I respond very positively to the idea of the study. The fact that if people assume ultra-processed foods are bad actors, then trying to find out what it is about them that's making the bad actors becomes really important. And you're exactly right, there's a lot of pressure on the food companies now. Some coming from public opinion, some coming from parts of the political world. Some from the scientific world. And my guess is that litigation is going to become a real actor here too. And the question is, what do you want the food industry to do differently? And your study can really help inform that question. So incredibly valuable research. I can't wait to see the final study, and I'm really delighted that you did that. Let's turn our attention for a minute to food marketing. Julia, where does food marketing fit in all this? Julia - What I was very surprised to find while we were researching the book was this deep, long history of calls against marketing junk food in particular to kids. I think from like the 1950s, you have pediatrician groups and other public health professionals saying, stop this. And anyone who has spent any time around small children knows that it works. We covered just like a little, it was from an advocacy group in the UK that exposed aid adolescents to something called Triple Dip Chicken. And then asked them later, pick off of this menu, I think it was like 50 items, which food you want to order. And they all chose Triple Dip chicken, which is, as the name suggests, wasn't the healthiest thing to choose on the menu. I think we know obviously that it works. Companies invest a huge amount of money in marketing. It works even in ways like these subliminal ways that you can't fully appreciate to guide our food choices. Kevin raised something really interesting was that in his studies it was the foods. So, it's a tricky one because it's the food environment, but it's also the properties of the foods themselves beyond just the marketing. Kevin, how do you think about that piece? I'm curious like. Kevin - I think that even if our first study and our second study had turned out there's no real difference between these artificial environments that we've put together where highly ultra-processed diets lead to excess calorie intake. If that doesn't happen, if it was just the same, it wouldn't rule out the fact that because these foods are so heavily marketed, because they're so ubiquitous. They're cheap and convenient. And you know, they're engineered for many people to incorporate into their day-to-day life that could still promote over consumption of calories. We just remove those aspects in our very artificial food environment. But of course, the real food environment, we're bombarded by these advertisements and the ubiquity of the food in every place that you sort of turn. And how they've displaced healthy alternatives, which is another mechanism by which they could cause harm, right? It doesn't even have to be the foods themselves that are harmful. What do they displace? Right? We only have a certain amount the marketers called stomach share, right? And so, your harm might not be necessarily the foods that you're eating, but the foods that they displaced. So even if our experimental studies about the ultra-processed meals themselves didn't show excess calorie intake, which they clearly did, there's still all these other mechanisms to explore about how they might play a part in the real world. You know, the food industry will say that they're agnostic about what foods they sell. They just respond to demand. That seems utter nonsense to me because people don't overconsume healthy foods, but they do overconsume the unhealthy ones. And you've shown that to be the case. So, it seems to me that idea that they can just switch from this portfolio of highly processed foods to more healthy foods just doesn't work out for them financially. Do you think that's right? I honestly don't have that same sort of knee jerk reaction. Or at least I perceive it as a knee jerk reaction, kind of attributing malice in some sense to the food industry. I think that they'd be equally happy if they could get you to buy a lot and have the same sort of profit margins, a lot of a group of foods that was just as just as cheap to produce and they could market. I think that you could kind of turn the levers in a way that that would be beneficial. I mean, setting aside for example, that diet soda beverages are probably from every randomized control trial that we've seen, they don't lead to the same amount of weight gain as the sugar sweetened alternatives. They're just as profitable to the beverage manufacturers. They sell just as many of them. Now they might have other deleterious consequences, but I don't think that it's necessarily the case that food manufacturers have to have these deleterious or unhealthy foods as their sole means of attaining profit. Thanks for that. So, Julia, back to you. You and Kevin point out in your book some of the biggest myths about nutrition. What would you say some of them are? I think one big, fundamental, overarching myth is this idea that the problem is in us. That this rise of diet related diseases, this explosion that we've seen is either because of a lack of willpower. Which you have some very elegant research on this that we cite in the book showing willpower did not collapse in the last 30, 40 years of this epidemic of diet related disease. But it's even broader than that. It's a slow metabolism. It's our genes. Like we put the problem on ourselves, and we don't look at the way that the environment has changed enough. And I think as individuals we don't do that. And so much of the messaging is about what you Kevin, or you Kelly, or you Julia, could be doing better. you know, do resistance training. Like that's the big thing, like if you open any social media feed, it's like, do more resistance training, eat more protein, cut out the ultra-processed foods. What about the food environment? What about the leaders that should be held accountable for helping to perpetuate these toxic food environments? I think that that's this kind of overarching, this pegging it and also the rise of personalized nutrition. This like pegging it to individual biology instead of for whatever the claim is, instead of thinking about how did environments and don't want to have as part of our lives. So that's kind of a big overarching thing that I think about. It makes sense. So, let's end on a positive note. There's a lot of reason to be concerned about the modern food environment. Do you see a helpful way forward and what might be done about this? Julia, let's stay with you. What do you think? I think so. We spent a lot of time researching history for this book. And a lot of things that seem impossible are suddenly possible when you have enough public demand and enough political will and pressure. There are so many instances and even in the history of food. We spend time with this character Harvey Wiley, who around the turn of the century, his research was one of the reasons we have something like the FDA protecting the food supply. That gives me a lot of hope. And we are in this moment where a lot of awareness is being raised about the toxic food environment and all these negative attributes of food that people are surrounded by. I think with enough organization and enough pressure, we can see change. And we can see this kind of flip in the food environment that I think we all want to see where healthier foods become more accessible, available, affordable, and the rest of it. Sounds good. Kevin, what are your thoughts? Yes, I just extend that to saying that for the first time in history, we sort of know what the population of the planet is going to be that we have to feed in the future. We're not under this sort of Malthusian threat of not being able to know where the population growth is going to go. We know it's going to be roughly 10 billion people within the next century. And we know we've got to change the way that we produce and grow food for the planet as well as for the health of people. We know we've got to make changes anyway. And we're starting from a position where per capita, we're producing more protein and calories than any other time in human history, and we're wasting more food. We actually know we're in a position of strength. We don't have to worry so acutely that we won't be able to provide enough food for everybody. It's what kind of food are we going to produce? How are we going to produce it in the way that's sustainable for both people and the planet? We have to tackle that anyway. And for the folks who had experienced the obesity epidemic or finally have drugs to help them and other kinds of interventions to help them. That absolve them from this idea that it's just a matter of weak willpower if we finally have some pharmaceutical interventions that are useful. So, I do see a path forward. Whether or not we take that is another question. Bios Dr. Kevin Hall is the section chief of Integrative Physiology Section in the Laboratory of Biological Modeling at the NIH National Institute of Diabetes and Digestive and Kidney Diseases. Kevin's laboratory investigates the integrative physiology of macronutrient metabolism, body composition, energy expenditure, and control of food intake. His main goal is to better understand how the food environment affects what we eat and how what we eat affects our physiology. He performs clinical research studies as well as developing mathematical models and computer simulations to better understand physiology, integrate data, and make predictions. In recent years, he has conducted randomized clinical trials to study how diets high in ultra-processed food may cause obesity and other chronic diseases. He holds a Ph.D. from McGill University. Julia Belluz is a Paris-based journalist and a contributing opinion writer to the New York Times, she has reported extensively on medicine, nutrition, and global public health from Canada, the US, and Europe. Previously, Julia was Vox's senior health correspondent in Washington, DC, a Knight Science Journalism fellow at the Massachusetts Institute of Technology in Cambridge, and she worked as a reporter in Toronto and London. Her writing has appeared in a range of international publications, including the BMJ, the Chicago Tribune, the Economist, the Globe and Mail, Maclean's, the New York Times, ProPublica, and the Times of London. Her work has also had an impact, helping improve policies on maternal health and mental healthcare for first responders at the hospital- and state-level, as well as inspiring everything from scientific studies to an opera. Julia has been honored with numerous journalism awards, including the 2016 Balles Prize in Critical Thinking, the 2017 American Society of Nutrition Journalism Award, and three Canadian National Magazine Awards (in 2007 and 2013). In 2019, she was a National Academies of Sciences, Engineering, and Medicine Communications Award finalist. She contributed chapters on public health journalism in the Tactical Guide to Science Journalism, To Save Humanity: What Matters Most for a Healthy Future, and was a commissioner for the Global Commission on Evidence to Address Societal Challenges.

ReferencesCompr Physiol. 2013 Apr;3(2):785–797. Biochimica et Biophysica Acta(BBA) - Molecular Basis of Disease 2015.Volume 1852, Issue 3, March: 421-428Guerra, DJ. 2025. Unpublished LecturesJ Zhejiang Univ Sci B. 2005 Oct 28;6(11):1045–1056McCray, L. 1993 Soulshine. Allman Brothershttps://music.youtube.com/watch?v=UcAmXagv90k&si=s2eYW0sranydR9bSAllman, D. 1971. Little Martha. Eat a Peach lp. Allman Brothershttps://music.youtube.com/watch?v=typ2c8JPkLE&si=aFzABlZ3E5WH9pGu

See all the Healthcasts at https://www.biobalancehealth.com/healthcast-blog When I go to Fitness Edge, the place I have worked out with weights twice a week for 38 years, I know I am increasing my muscle mass and my metabolism for the next 72 hours…that's right, after just an hour of lifting weights, my body burns more calories over the next 3 days.  Lifting weights not only increases muscle mass, strength and is the key element in weight loss, because it raises resting metabolism throughout the day, even while you are sleeping. As long as I have been a physician, we always knew that exercise was important to health, but not until recently did medicine did not know WHY exercise is so important, and WHAT type of exercise is the most important to healthy aging. Recently the research has exploded with research that supports the metabolic truth that muscle mass, and resistance exercise (weight training, training with bands, calisthenics) is necessary for health and longevity! Even though this is a complicated science that is primarily addressed to professional athletes, there are several discoveries that everyone can understand and employ in their quest for a long and healthy life. Muscle Mass, Percent Body fat and Exercising Your total weight doesn't matter as much as your total muscle mass and percent body fat.  So, the amount of muscle you have compared to the amount of fat is the key to metabolic health. Muscle burns calories and decreases blood sugar, while fat is metabolically inactive.  However, the amount of muscle you have isn't as important as how often you use your muscles against gravity.  That is what weight training is: lifting weights against gravity, using barbells, free weights, resistance bands or Nautilus-type machines. Muscle Is the Major Site of Glucose uptake The more muscle you have, and the more you exercise them the more blood sugar is metabolized into energy. Your muscles soak up glucose from the blood for 120 minutes after weight training, and insulin sensitivity increases for 16 hours after exercise. Metabolic stimulation continues for 72 hours. Those people with less muscle who don't exercise use extra glucose to make fat. Body Composition is Improved with Weight Training Body composition can be measured with our InBody Machine.  We follow each of our patient's body composition instead of just getting a weight. We find that when measuring our patient's progress, the percent body fat inversely relates to their Basal Metabolic Rate.  In other words, the lower the body fat percentage, the higher the metabolic rate. The higher the body fat %, the lower the number of calories that patient burns at rest. For example, a woman with 40% body fat, depending on her height, burns about 1,100 calories over 24 hours when at rest.  If the same woman achieves the ideal percent body fat with medical dieting and achieves less than 26% body fat, she will increase her BMI to over 1,400 calories/ day at rest. Weight training alone will increase muscle mass and decrease fat with the outcome of increasing basal metabolic rate, so she will burn her calories instead of storing them as fat. In short, weight training to increase muscle mass will decrease body fat and improve metabolic health. Weight Training Can Reverse the Loss of Muscle that Comes with Aging The above statement is a tricky statement.  Women can exercise with weights their whole life and maintain a healthy body composition until they turn 45, then weight training just can't do the job without adding testosterone pellets.  It is the magic of testosterone pellets—Testosterone PLUS Weight Training increases and sustains muscle mass. “I have worked out with weights since my residency when I was 28 yo.  I realized that because I was 5-3 and 118 lbs, I would not be strong enough to do my job, delivering babies, operating and lifting patients on and off the table.  I began with a Nautilus circuit followed by 10 minutes on the treadmill 2-3 times a week. After I delivered my daughter, Rachel, I was 31 and I started training with a trainer because to get y body and strength back, I needed someone to make me accountable and to guide me to gaining strength where I needed it.  I have lifted weights 2-3 times a week ever since at my training facility, Fitness Edge, across the street from my current medical office. As of last week my body fat is 19%, and my weight is now 113.  I have shrunk a bit and am now 5-2. When I go to the Fitness Edge with my husband, John, I notice that many of the hardest working “fellow exercisers” never change their body composition. I would love to tell my fellow lifters that working out with weights is only part of the program to becoming strong and building good muscle mass.   The fact is they need to increase their testosterone level if they are over 40 for females and 50 for males, to improve their muscle mass and decrease body fat, and their hard work will be repaid with visible, stronger muscles, Fat loss and improved and metabolism.” Dr. Maupin's Formula for Building Muscle after age 40: Weight Training 2-3 times a week Testosterone Pellet treatment in women over 40 and men over 50 Diet must include the number of grams of protein equal to your weight Low carb high protein/healthy fat diet Eliminate food with preservatives, canned food and processed food. Eat whole/fresh foods. Supplement with Creatine (if your kidneys are healthy), Arginine, Vitamin D, E, K and Vitamin C, multi vitamin with Methyl B12 and Methyl Folate, Probiotics, Magnesium 400-800 mg/day, Protein powder without Soy. Water consumption in oz = to ½-1x your weight in pounds If I have convinced you to start using weights regularly, here are the variety of types of resistance training that will build muscle and improve metabolism. Must exercise for 50 minutes at one time per day. Resistance Band Work Outs- you can do anywhere even at home. Body weight exercises like squats, push-ups, lunges, planks Free weights using dumbbells, kettle balls, bars Weight Machines that target one muscle group at a time.   Now I Can Almost Hear Half of You Asking What About Aerobic Exercise? My best friend is a runner, and she has run marathons for decades, and now in her 60s, she is still fit and healthy without joint damage.  Most of her fellow runners don't know that she also lifts weights to keep her in the running game…and she takes testosterone pellets. Most runners are fit and have strong hearts, but their muscle mass is not always robust. Cardio-exercises can improve cardiovascular health and burn calories during the activity itself. Strength Training builds muscle mass which has a long-term effect on the metabolism.If nothing else, I hope you are inspired to initiate a resistance training program to benefit your metabolism now and for your longevity in the future.  YOU CAN DO IT!

The guys go global with Maltesers. Join the MATES Club for even more snacking: ⁠⁠https://realm.supportingcast.fm/matesclub⁠⁠⁠ Watch MATES on YouTube: ⁠https://www.youtube.com/@MikeAndTomEatSnacks Learn more about your ad choices. Visit megaphone.fm/adchoices

Real Housewives of Potomac star Wendy Osefo has been FIRED following her arrest on fraud charges. The RHOSLC cast strips down for US Weekly. Former Vanity Fair editor Olivia Nuzzi is penning a new book about her "affair" with RFK Jr. And Kim Kardashian serves up BUSH in new SKIMS campaign launch!    Eat smart at https://www.factormeals.com/nofilter50off and use code nofilter50off to get 50% off your first box, plus Free Breakfast for 1 Year.    Bring on the good vibes and treat yourself to Soul today! Go to https://www.getsoul.com/ and use the code NOFILTER for 30% off.    Become a Member of No Filter: ALL ACCESS: https://allaccess.supercast.com/    Shop New Merch now: https://merchlabs.com/collections/zack-peter?srsltid=AfmBOoqqnV3kfsOYPubFFxCQdpCuGjVgssGIXZRXHcLPH9t4GjiKoaio    Watch Disaster Daters: https://open.spotify.com/show/3L4GLnKwz9Uy5dT8Ey1VPi   Book a personalized message on Cameo: https://v.cameo.com/e/QxWQhpd1TIb  

Join us on this episode of Drama Darling as we get cozy chat about mud slides and tornados. Emily Dorezas joins Amy Phillips . Along the way, they talk Diane Keaton movies and Blossom. And Maryland Emily stops by! Plus, another look at Wendy's allegations, and the latest episode. Amy is obsessed with how good Gizelle looks this season!00:00 Introduction and Weather Talk04:08 Nostalgic Movie Moments06:16 Drama Darling Hangout Recap09:02 Housewives Gossip and Speculations12:36 Stacey's Divorce Drama24:15 Extravagant Fashion Choices25:01 Party Performers and Awkward Moments27:32 Wendy's Weed Company and Timeline Issues29:36 Tia's Background and Family31:47 K and Wendy's NAACP Event Drama37:18 Chin Check Confusion41:01 Diner Scene and Cookie's Performance46:26 Stacey and Chris Samuels Speculation48:18 Conclusion and Future PlansTICKETS to CabarAMY @ The Hard Rock Vegas:https://www.ticketweb.com/search?q=%22CabarAmy%22+Live+Comedy+Show For more Drama, Darling, and exclusive content, subscribe to:http://Patreon.com/dramadarling Follow Drama, Darling on Instagram:https://www.instagram.com/dramadarlingshow/  Email Drama, Darling with YOUR comments, questions and drama: DramaDarlingz@gmail.com Follow Amy Phillips on Instagram:https://www.instagram.com/dramadarlingshow/  Eat smart with Factor Meals and get 50% off your first box, plus free breakfast for 1 year.Factorials.com/Drama50of Code: Drama50off Live Better Longer with BUBS Naturals.  For A limited time get 20% Off your entire order with:https://www.bubsnaturals.com/ Code DRAMA Don't let OCD write the drama—you deserve to be the director of your own life with NOCD. https://learn.nocd.com/DRAMALumi Gummies are available nationwide! For 30% off your order go to:https://lumigummies.com/ Code: DRAMA

Join us on this episode of Drama Darling as we dive into the latest happenings in the Bravo sphere, including a detailed recap of 'The Real Housewives of Salt Lake City. We'll talk about Katherine Dennis' release, Wendy's resignation from Wesleyan University, and recent breakups in 'Southern Charm' and 'Next Gen NYC'. Plus, we delve into the mysterious case of 'Bad Camille' and the wardrobe choices and drama among the Salt Lake City ladies. And don't miss details on Bravocon and the must-see show 'CabarAMY' at the Hard Rock. All this and more – tune in for the tea with Amy Phillips and Emily Dorezas.TICKETS to CabarAMY @ The Hard Rock Vegas:https://www.ticketweb.com/search?q=%22CabarAmy%22+Live+Comedy+Show For more Drama, Darling, and exclusive content, subscribe to Patreon:http://Patreon.com/dramadarlingFollow Drama, Darling on Instagram:https://www.instagram.com/dramadarlingshow/  Email Drama, Darling with YOUR comments, questions and drama: DramaDarlingz@gmail.com Follow Amy Phillips on Instagram:https://www.instagram.com/dramadarlingshow/  Eat smart with Factor Meals and get 50% off your first box, plus free breakfast for 1 year.Factorials.com/Drama50of Code: Drama50off Live Better Longer with BUBS Naturals.  For A limited time get 20% Off your entire order with:https://www.bubsnaturals.com/ Code DRAMA Don't let OCD write the drama—you deserve to be the director of your own life with NOCD. https://learn.nocd.com/DRAMALumi Gummies are available nationwide! For 30% off your order go to:https://lumigummies.com/ Code: DRAMA

While we waited for Apple's announcements this week we talked about the company dropping the "+" from Apple TV+ and discontinuing Clips, Lex has some complaints about being a developer and we advocate for more app stores.Joe Rosensteel has thoughts on Apple removing the “+” from Apple TV+.Marc Maron recorded the last episode of his podcast.Our thanks to Factor for sponsoring this episode. Eat smarter with tasty, chef-prepped meals that are dietitian-approved and delivered right to your door. Ready in just two minutes and with more than 65 weekly meals, you can pick what's right for you. Head to factormeals.com/rebound50off and use code rebound50off to get 50% off your first box.If you want to help out the show and get some great bonus content, consider becoming a Rebound Prime member! Just go to prime.reboundcast.com to check it out!Were you aware that you could buy things from us?! That's right! Shirts, iPhone cases, mugs, hats and one other type of thing are all available from our Rebound Store!

Garth Heckman The David Alliance TDAgiantSlayer@Gmail.com    Do you want to be healed? Why this question?  Well Jesus sees the heart… we know why he asks because the man starts giving excuses… RATHER THAN:Do you want to be healed - YES!!!     The mans problems went beyond physical - they were mindsets. His body was handicapped, but worse his mind was. His excuses we're his real limitations.      WHEN FACED WITH A NEW REALITY/THE TRUTH IT PEOPLE HAVE THREE CHOICES WITH IN THIS NEW INFORMATION IN (COGNITIVE DISSONANCE)  bAccept the truth - Change Distort the truth - Excuses  Deny the truth completely - so you do not have to change your whole identity (the pharisees)        Self Mastery What is it?    THIS IS THE WORLDS DEFINITION - AND THEY ARE NOT WRONG…  They have self mastery   Self-Mastery focuses on internal control and external projection, emphasizing the discipline to align your actions, habits, and demeanor with your goals, even in private moments where no one is watching.   BIBLICALLY WHAT IS IT?  Jesus said I came to do only what my father has told me to do.  John 6:38: "For I came down from heaven, not to do my own will, but the will of him that sent me".  John 5:30: "I can of mine own self do nothing: as I hear, I judge: and my judgment is just; because I seek not mine own will, but the will of the Father which hath sent me".  John 4:34: "Jesus said unto them, My meat is to do the will of him that sent me, and to finish his work"     **THE ULTIMATE DISCIPLINE OR YOU COULD SAY DISCIPLESHIP IS DOING THE WILL OF THE FATHER AND NOT THE WILL OF THE FLESH.     No Excuses   Luke 14:18 (NIV): (Part of the Parable of the Great Banquet, illustrating guests making excuses) "But they all alike began to make excuses. The first said, 'I have just bought a field, and I must go and see it. Please excuse me.'"     Prov.22:13 The sluggard says, “There's a lion outside! I'll be killed in the public square!”     We are prone to excuses: Prov. 23:7  New King James Version For as he thinks in his heart, so is he. “Eat and drink!” he says to you, But his heart is not with you.   The original KJV says “as a man thinkers so is he” **The story line behind this verse: A man invites you to dinner pretending to be generous… but in his heart he is watching every bit tallying up how much it will cost him. HIS ACTIONS DO NOT REPRESENT HIS HEART.      *A Key to understanding people is this:    -  Let me ask you a few questions: **YOUR LAST RELATIONSHIP… WHAT DID YOU LEARN FROM IT? ***YOUR LAST JOB… WHAT DID YOU LEARN FROM IT? ***YOUR LAST SCHOOL… WHAT DID YOU LEARN FROM IT?    Here is what psychologist tell us: The longer it takes for someone to find themselves as the problem, the less self mastery they have. When people immediately throw themselves under the bus- it shows great insight into who they really are.   The man gets healed, Jesus confronts his sin… and he runs to the pharisees…'its not my fault - its his fault! 

In today's episode (169) of the EAT, CAPTURE, SHARE podcast, I'm talking with Hawaii based designer and food photographer, Alanna O'Neil. Alanna shares her food photography journey and evolution, her top trick for using Instagram to find paying food photography clients, and her thoughts on what it really means to tell a story through your photography. Alanna's intuitive, down-to-earth wisdom will inspire you to trust your creative instincts and let your inner food photographer guide the way.Here's what else you can expect from today's episode...Alanna introduces herself.Alanna gives her best advice to food photographers struggling to find their visual voice.Alanna explains how to stay true to your own style while working with brands.Alanna gives her top tips for finding clients.Alanna gives step-by-step advice for how to cold pitch to clients.Alanna shares her strategies for incorporating visual storytelling into her food photography.We talk about how to balance food and lifestyle photography within our creative work.Alanna talks about why resisting the pressure to create videos has been the best choice for her creative voice.LINKS MENTIONED:Order my brand new book HOW TO MAKE YOUR FOOD FAMOUS HERE! It's all about developing a social media strategy that works!My first book, Creative Food Photography is available HERE! It's for food photographers who want to find their own unique style and up level their photographyAlanna's website, Instagram and Visual Voices CollectiveHow to hone your food photography style – Eat Capture Share podcast episode number 134Find out more about my Food Photography & Food Styling Online Foundation Course HEREFind the full show notes HEREFind my Instagram HERE 

We Review: After the Hunt, Eat, Pray, Love, My Best Friend's Wedding, Erin Brockovich, Ocean's Twelve, Sleeping with the Enemy, Notting HillJulia Roberts, one of the biggest movie stars of the 90s, is back with a new movie from Luca Guadagnino: After the Hunt. We review that film and then cover our Julia Roberts top 3s.Subscribe on YouTube:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.youtube.com/@moviesshapedpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠follow us:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.instagram.com/moviesshapedpod/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the pod on Spotify:https://open.spotify.com/show/6ShPbVNVFjyxHVHch8JtYqSubscribe to the pod on Apple Podcasts:https://podcasts.apple.com/us/podcast/movies-that-shaped-us/id1591109094 Follow us:https://www.instagram.com/moviesshapedpodChapters:00:00:00 Intro00:00:55 Julia Roberts Thoughts00:13:22 After the Hunt00:44:40 Sleeping with the Enemy00:59:44 My Best Friend's Wedding01:17:30 Notting Hill01:29:29 Erin Brockovich01:39:28 Ocean's Twelve01:51:38 Eat, Pray, Love02:07:23 What Should She Do Next?02:10:40 Next Episode Preview & Outro

Blake Lively's talent agent Warren Zavala claims things with Justin Baldoni were going well and there were no complaints until post-production of It Ends with Us! Baldoni's agent accuses her of "extortion." Plus, Hilaria Baldwin says there were "mean girls" on the Dancing with the Stars cast that "campaigned" to get her eliminated. And is Teresa Guidice burying the hatchet with Melissa Gorga and Joe Gorga to save RHONJ?!    Eat smart at https://www.factormeals.com/nofilter50off and use code nofilter50off to get 50% off your first box, plus Free Breakfast for 1 Year.    Bring on the good vibes and treat yourself to Soul today! Go to https://www.getsoul.com/ and use the code NOFILTER for 30% off.    Become a Member of No Filter: ALL ACCESS: https://allaccess.supercast.com/    Shop New Merch now: https://merchlabs.com/collections/zack-peter?srsltid=AfmBOoqqnV3kfsOYPubFFxCQdpCuGjVgssGIXZRXHcLPH9t4GjiKoaio    Watch Disaster Daters: https://open.spotify.com/show/3L4GLnKwz9Uy5dT8Ey1VPi   Book a personalized message on Cameo: https://v.cameo.com/e/QxWQhpd1TIb  

Today Tig Notaro joins us at the table! Does she care about her appearance? Does she know how baseball works? Will her wife leave her for Tom? Everything gets answered today.  Eat smart at FactorMeals.com/papa50off and use code papa50off to get 50% off your first box, plus Free Breakfast for 1 Year.  Text PAPA to 64000 to get twenty percent off all IQBAR products, plus FREE shipping. Message and data rates may apply.  ----------------------- Tom Papa is a celebrated stand-up comedian with over 20 years in the industry. Watch Tom's new special "Home Free" out NOW on Netflix! Radio, Podcasts and more: https://linktr.ee/tompapa/ Website - http://tompapa.com/ Instagram -  https://www.instagram.com/tompapa Tiktok - https://www.tiktok.com/@tompapa Facebook - https://www.facebook.com/comediantompapa Twitter - https://www.twitter.com/tompapa #tompapa #breakingbread #comedy #standup #standupcomedy #bread Learn more about your ad choices. Visit podcastchoices.com/adchoices

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With almost every online resource at our disposal, it is clear that men's health is not an information problem. But how do we sort through all of the noise to understand what is best for our minds and bodies? Fortunately, training and nutrition coach, Scott Jansen, is here to help us. This episode is packed full of small takeaways that, when followed consistently, can change the course of a man's health, and ultimately, his life. Join JT and Anthony in a groundbreaking episode all about what Scott has learned in his decades of research and training.Connect with Scott:Fast. Eat. Live. https://fasteatlive.com/Instagram: https://www.instagram.com/scottajansenLEARN MORE:Website: https://greatman.tv/Instagram: https://www.instagram.com/greatman.tv/Support GreatMan: https://greatman.tv/greatman-global/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're diving into the world of THC-beverages with Jason Wade of Neace Ventures on our latest episode of "Eat. Drink. Social." He shares who is buying THC-beverages and the opportunities and challenges the category faces. As part of his role, Jason also oversees more traditional categories like Falls City Beer and Old 502 Winery.

October baseball is delivering everything fans could ask for. Blake Snell's masterpiece — eight innings, one hit, ten strikeouts — set the tone as the Dodgers took control of the NLCS. In the American League, Jorge Polanco and Julio Rodríguez continue to fuel Seattle's push toward the franchise's first World Series appearance. The energy and emotion of October are in full swing. From there, the focus shifts to Detroit, where the Tigers' dream season ended in heartbreak. Fifteen innings in Seattle, eight total runs in five games, and another postseason exit that raised difficult questions about what comes next. In Episode 110 of Tablesetters, Steve and Devin welcome back Jordan Hall, host of Eat 'em Up: A Detroit Tigers Podcast, for an in-depth look at the offseason's defining storyline: Tarik Skubal's future. After a Cy Young caliber season with 195⅓ innings pitched, a 2.21 ERA, 241 strikeouts, and a .677 win rate in his starts, Detroit faces a pivotal decision. Should they extend their ace, explore a trade, or wait and risk free agency in 2026 with Scott Boras leading negotiations? The answer could shape the franchise for years to come. The conversation also examines A.J. Hinch's leadership, Detroit's late season collapse, and the continued growth of Riley Greene and Kevin McGonigle as key pieces in the club's next chapter.

In 1972, Anson Williams landed the role of Potsie Weber in a segment of the comedy-anthology series Love, American Style titled "Love and the Happy Days", which also introduced Richie Cunningham (Ron Howard), Richie's mother Marion (Marion Ross), and other characters that were spun off into the television series Happy Days. (Only Williams, Howard, and Ross reprised their roles for the spin-off).The new series' first season, during which Williams received second billing after Howard, was centered mainly on Richie and Potsie. Eventually, as break-out character Arthur "Fonzie" Fonzarelli (Henry Winkler) and Richie's mother, father, and sister became more popular, Potsie was joined by Ralph Malph (Don Most, who was merely a side character in season one), and Potsie and Ralph became inseparable.Unlike Howard and Most, Williams was one of the few to remain through the entire run of the series, although his appearances became less frequent in later seasons. In some episodes, Richie, Potsie, and Ralph formed a band combo that performed at Arnold's Drive-In and other places. As Potsie, Williams actually sang lead vocals for the group. Williams' first wife, Lorrie Mahaffey, portrayed Potsie's girlfriend, Jennifer, in later seasons.After Happy Days, Williams began a much more prolific career as a television director, starting with short programs for adolescent-age children, including afterschool specials "No Greater Gift" (1985) and "The Drug Knot" (1986), and TV-movie Lone Star Kid (1986). He has gone on to direct many episodes for a variety of television series, including Beverly Hills, 90210, Melrose Place, seaQuest DSV, Star Trek: Deep Space Nine, Star Trek: Voyager, Xena: Warrior Princess, Hercules: The Legendary Journeys, The Secret Life of the American Teenager, Sabrina the Teenage Witch, and Charmed He also directed several episodes of the TV series 7th Heaven.Despite his success as a director and producer, Williams has occasionally returned to his work on Happy Days in retrospective ways. He played himself in a 1996 Happy Days-themed Boy Meets World episode (which also featured former castmates Tom Bosley and Pat Morita). While directing a 2003 episode of Sabrina the Teenage Witch titled "Sabrina in Wonderland", he appeared as Potsie in a fantasy sequence. He also joined his fellow Happy Days cast members for reunion specials in 1992 and 2005.Williams is also a businessman. In 1987, fellow Happy Days cast member Al Molinaro and he opened a chain of diners called Big Al's; the business went defunct. He founded Starmaker Products, a cosmetics company, and was a featured speaker at the U.S. Patent and Trademark Office's National Trademark Expo in April 2008, at which he talked about the importance of registered trademarks for small businesses (and signed autographs for Happy Days fans). Williams is the author of Singing to a Bulldog: From Happy Days to Hollywood Director, and the Unlikely Mentor Who Got Me ThereABOUT THE PERFECT PORTION COOKBOOKAnson Williams is living proof that "Sixty is the New Sexy," and now he shares his own philosophy on fitness in "The Perfect Portion Cookbook," which was recently selected and scheduled by QVC to be launched on Super Bowl Sunday. Anson Williams, best known for his role of on "Happy Days," had the 100-calorie idea, based on his own need to stay fit and still be able to eat the foods he loved. He, along with and JoAnna Connell, contacted Bob Warden (New York Times best selling cookbook author and TV cooking personality), who partnered with Mona Dolgov (experienced nutritionist, cookbook author and marketer for the food and appliance industry) and the result was "The Perfect Portion Cookbook." "It's the first 100 Calorie Count System of its kind," says Anson. "America's Favorite Comfort Foods all in Simple 100 Calorie Portions. It's the easiest calorie count in the world. How cool is that?" Unlike any other programs out there, you can eat what you love and never over eat! The successful entrepreneurial team of Williams and Connell along with Warden and Dolgov, two of the most revered and respected individuals in the cooking world, have created an exciting lifestyle platform that will fight a horrendous problem - obesity. A catastrophic condition in the USA, "The Perfect Portion Cookbook" is a major step toward solving the problem. In a world that has been so "millennial" focused in recent years and where "boomers" are being judged as old or not happening, Anson sets an example of how vital they can be by using the Perfect Portion Control system himself, which has resulted in a slimmer and more energetic outlook.With 150 of America's favorite comfort foods, "The Perfect Portion Cookbook" has everything from French Toast to Lasagna and Apple Turnovers, all with easy, perfect portion control, using a simple 100 Calorie Counting System. The first of its kind, each of the classic comfort food recipes, allow food lovers to eat “guilt free,” because each recipe has been crafted in multiples of 100 calories, to select the perfect portion that is right for the individual. Eat perfect portions of the foods we all love and never overeat!Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Fans call out Kylie Jenner over "tone deaf" new ad campaign. Lauren Conrad and Kristin Cavallari call ceasefire. Diane Keaton passes away. Taylor Swift announces new Era documentary. And more!    Eat smart at https://www.factormeals.com/nofilter50off and use code nofilter50off to get 50% off your first box, plus Free Breakfast for 1 Year.    Bring on the good vibes and treat yourself to Soul today! Go to https://www.getsoul.com/ and use the code NOFILTER for 30% off.    Become a Member of No Filter: ALL ACCESS: https://allaccess.supercast.com/    Shop New Merch now: https://merchlabs.com/collections/zack-peter?srsltid=AfmBOoqqnV3kfsOYPubFFxCQdpCuGjVgssGIXZRXHcLPH9t4GjiKoaio    Watch Disaster Daters: https://open.spotify.com/show/3L4GLnKwz9Uy5dT8Ey1VPi   Book a personalized message on Cameo: https://v.cameo.com/e/QxWQhpd1TIb 

Rosebud Baker returns to the pod to discuss her new special The Mother Lode (Netlfix), how motherhood's going, how her daughter's hair is taking a while to grow in, the spike in stress levels she sees parents have when they have more than one kid, how everyone's having kids older now, and much more. Rosebud and Stav help callers including a woman whose boyfriend has a weird tic where he sniffs his own crotch, a guy whose father-in-law confessed that he's been having an emotional affair, and a nice Southern boy who just can't seem to get laid. Watch Rosebud Baker's special The Mother Lode out now on Netflix: https://www.netflix.com/title/81711233 See Rosebud Baker live and follow her on social media: https://rosebudbaker.com/ https://www.instagram.com/rosebudbaker/ https://www.youtube.com/user/rosebudbaker https://www.threads.com/@rosebudbaker   https://www.tiktok.com/@rosebudbaker   https://www.facebook.com/RosebudBakerNYC/ Download Cash App Today: https://capl.onelink.me/vFut/wyx330el #CashAppPod. Cash App is a financial services platform, not a bank. Banking services provided by Cash App's bank partner(s). Prepaid debit cards issued by Sutton Bank, Member FDIC. See terms and conditions at https://cash.app/legal/us/en-us/card-agreement. Direct Deposit, Overdraft Coverage and Discounts provided by Cash App, a Block, Inc. brand. Visit http://cash.app/legal/podcast for full disclosures. Eat smart with Factor. Head to https://www.factormeals.com/stavvy50off and use code STAVVY50OFF to get 50% off your first box plus free breakfast for one year. Visit https://bluechew.com/ and use promo code STAVVY to try your first month of BlueChew FREE -- just pay $5 shipping. Visit Cornbread Hemp at https://www.cornbreadhemp.com/stavvy and use code STAVVY for 30% off your first order. Get a refreshing Twisted Tea today. Keep It Twisted!! Visit https://www.twistedtea.com/locations to find Twisted Tea near you.

Stupid News 10-13-2025 8am …Back hurts? Eat 8 Live Frogs and call me in the morning …Do you need Bone Glue? …Rare Feather sold for how much?

The words “diet and exercise” often feel like a trap door into diet culture and the diet mentality. Given that the theme for this year's World Menopause Day is lifestyle medicine, I wanted to explore lifestyle medicine through a behavior-first lens and share compassionate, doable choices that actually fit your life. Starting with real stories—a cholesterol scare that triggered a Google spiral and a breast cancer survivor who felt she “failed” exercise—we'll explore why language carries weight and how reframing goals can lift the pressure without losing the science. I reframe lifestyle medicine as behavior change medicine and share practical ways to support menopause with flexible food patterns, mindful eating for satisfaction, and low-capacity day forecasting. We'll cover:• Why words matter• Behavior change  vs chasing an outcome• Redefining healthy eating • A plant-forward and fiber focused approach• Persistence vs consistency as a food strategy• Mindful eating to boost satisfaction and awareness• Forecasting meals to reduce decision fatigue• Capsule menus and targeting tough meal times• Personalization over perfection in menopause care• Community resources and ongoing supportHead to menopause nutritionist.ca to learn more about my one-to-one and group coaching programs, free resources, and where to get your copy of Eat to Thrive during menopause.Please share this episode with a friend who needs to hear this and a review wherever you listen to podcasts is always appreciated!What did you think of this episode? Click here and let me know! ➡️ Click here to save 50% off the The Midlife Feast Community in October (exp 31/10)Or use the code OCTOBER50 at https://www.menopausenutritionist.ca/themidlifefeastcommunity

This week on Trade Secrets After Dark, co-hosts Emma Weissmann and Jamie Biesiada dig into expedition cruising with Rachel Woodward, Lindblad Expeditions’ vice president of field sales. They’ll also share their favorite travel movies (“Titanic,” anyone?), who’s getting up early to go for a hike and what caffeinated beverage they’re drinking. While the Trade Secrets Tech Summit is still ongoing, enjoy the occasional “After Dark” episode, featuring casual chats — and drinks — with guests from around the travel industry. This episode was sponsored by Europe Express. Further resources Rachel Woodward on LinkedIn and Facebook Lindblad Expeditions Mentioned on this episode: Rachel Woodward’s previous appearance on Trade Secrets Athletic Brewing Co. HopTea “Triangle of Sadness” “Eat, Pray, Love,” the book and the movie “Under the Tuscan Sun,” the book and the movie Jamie’s column featuring Frances Mayes and Kathy McCabe Kathy McCabe’s “Dream of Italy” ASTA’s virtual events, including its virtual expedition cruise week Get in touch! Email us: tradesecrets@travelweekly.com Theme song: "Sweeter Vermouth" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

The Offseason Continued:“LRA Kinda Live: Pt. 2”on-site @ the LRA 2025 Expow/ Brad WattsListen. Subscribe. Share.The Eat the Boot Podcast is sponsored by Cheba Hut Toasted Subs in Baton Rouge and features music from Louisiana based singer/songwriter, Adam Dale, from the album “Shadowtown”.  www.eattheboot.com

Democrat-turned-MAGA Republican (and election denier) Vernon Jones wants to head Georgia's elections; Atlanta's HBCUs get $50-million for small grants that make big impacts; and after three decades, time for one last meal at Eat's on Ponce. See omnystudio.com/listener for privacy information.

Eat smart at https://FactorMeals.com/kindafunny50off and use code kindafunny50off to get 50% off your first box, plus Free Breakfast for 1 Year. Sony teases new GPU tech for the PS6, Nintendo finally comments on its weird Pikmin short films, and Clair Obscur studio's speaks a bit about their next game. Thank you for the support! Run of Show - 00:00:00 - Start00:08:54 - HousekeepingToday after, KFGD, you'll get:GAMESCAST - IGN's ranking of Roguelike gamesAfter Gamescast is Game ShowdownThen the STREAM is King of MeatIf you're a Kinda Funny Member:Today's Gregway is Tim's, but LATE yesterday, a very informative Gregway went up from Greg AND Genevieve Miller. Greg yacks about how to support indie games, but then someone who ACTUALLY knows what she's talking about shows up to talk about the question from her side of the industry! It's super informative!Thank you to our Patreon Producers: Karl Jacobs, OmegaBuster, & Delaney "The Somm" TwiningThe Roper Report   -00:13:25 - Sony teases new GPU tech for the PS6 - Cameron Faulkner @ The Verge00:29:47 - Ad00:30:57 - Nintendo Finally Comments on This Week's 'Closer to You' Pikmin Videos, Reveals They're the First Short Films From Nintendo Pictures - Tom Phillips @ IGN00:40:05 - Clair Obscur studio's next game won't necessarily have the same story, art style or genre - Chris Scullion @ VGC00:46:52 - Halo art director leaves after 17 years with cryptic message suggesting it was on bad terms - Chris Scullion @ VGC00:50:17 - A Minecraft Movie 2 and The Simpsons Movie 2 Currently Set to Release on the Same Day in July 2027 - Wesley Yin-Poole @ IGN00:58:30 - Wee News!01:00:10 - SuperChats & You‘re Wrong Learn more about your ad choices. Visit megaphone.fm/adchoices

Eat smart at https://FactorMeals.com/kindafunny50off and use code kindafunny50off to get 50% off your first box, plus Free Breakfast for 1 Year. Thank you for the support! Run of Show - - Start - Housekeeping - Battlefield 6 Campaign Review - Ads - Which Game DOMINATES Fall 2025?! - ARC Raiders - Black Ops 7 Learn more about your ad choices. Visit megaphone.fm/adchoices

Eat smart at https://FactorMeals.com/kindafunny50off and use code kindafunny50off to get 50% off your first box, plus Free Breakfast for 1 Year. Thank you for the support! Run of Show - - Start - First Question & Housekeeping - Kinda Feudy Round 1 - Round 2 - Ads - Round 3 - Round 4 - Round 5 Learn more about your ad choices. Visit megaphone.fm/adchoices

Eat smart at https://FactorMeals.com/kindafunny50off and use code kindafunny50off to get 50% off your first box, plus Free Breakfast for 1 Year. Thank you for the support! Run of Show - - Start - Housekeeping - What are the BEST Roguelike Games? - Ads - Guessing the Order - The List - SuperChats Learn more about your ad choices. Visit megaphone.fm/adchoices

Eat smart at https://FactorMeals.com/kindafunny50off and use code kindafunny50off to get 50% off your first box, plus Free Breakfast for 1 Year. Thank you for the support! Run of Show - - Start - First Question & Housekeeping - Kinda Feudy Round 1 - Round 2 - Ads - Round 3 - Round 4 - Round 5 Learn more about your ad choices. Visit megaphone.fm/adchoices

Eat smart at https://FactorMeals.com/kindafunny50off and use code kindafunny50off to get 50% off your first box, plus Free Breakfast for 1 Year. Thank you for the support! Run of Show - - Start - Housekeeping - Battlefield 6 Campaign Review - Ads - Which Game DOMINATES Fall 2025?! - ARC Raiders - Black Ops 7 Learn more about your ad choices. Visit megaphone.fm/adchoices

Eat smart at https://FactorMeals.com/kindafunny50off and use code kindafunny50off to get 50% off your first box, plus Free Breakfast for 1 Year. Thank you for the support! Run of Show - - Start - Housekeeping - What are the BEST Roguelike Games? - Ads - Guessing the Order - The List - SuperChats Learn more about your ad choices. Visit megaphone.fm/adchoices

Eat smart at https://FactorMeals.com/kindafunny50off and use code kindafunny50off to get 50% off your first box, plus Free Breakfast for 1 Year. Thank you for the support! Run of Show - - Start - Housekeeping - Battlefield 6 Campaign Review - Ads - Which Game DOMINATES Fall 2025?! - ARC Raiders - Black Ops 7 Learn more about your ad choices. Visit megaphone.fm/adchoices

Eat smart at https://FactorMeals.com/kindafunny50off and use code kindafunny50off to get 50% off your first box, plus Free Breakfast for 1 Year. Thank you for the support! Run of Show - - Start - First Question & Housekeeping - Kinda Feudy Round 1 - Round 2 - Ads - Round 3 - Round 4 - Round 5 Learn more about your ad choices. Visit megaphone.fm/adchoices

Eat smart at https://FactorMeals.com/kindafunny50off and use code kindafunny50off to get 50% off your first box, plus Free Breakfast for 1 Year. Thank you for the support! Run of Show - - Start - Housekeeping - What are the BEST Roguelike Games? - Ads - Guessing the Order - The List - SuperChats Learn more about your ad choices. Visit megaphone.fm/adchoices

00:09:41 – The Bipartisan Police StateKnight condemns conservatives for cheering Trump's police abuses after opposing Obama's, calling it proof of a unified left-right “march into tyranny” that normalizes militarized government power. 00:25:17 – John Whitehead: Trump's War on AmericaReading from John Whitehead's Trump's Everywhere War, Knight warns that Trump's executive powers redefine dissent as terrorism, turning U.S. cities into “battle spaces” under permanent emergency rule. 00:41:55 – Trump's Insurrection Act PlanKnight outlines Trump's alleged four-step strategy—ICE raids, media manipulation, Guard deployment, and invoking the Insurrection Act—to provoke unrest and consolidate authoritarian power. 01:17:15 – RFK Jr.'s Autism DiversionKnight accuses RFK Jr. of pushing the false claim that circumcision causes autism to divert attention from vaccines, saying he protects Big Pharma just like Trump and Pfizer executives. 01:29:28 – Mask Mandates Return via Wastewater DataA California county reinstates mask mandates after detecting “COVID in wastewater.” Knight mocks the pseudoscience and warns that bureaucrats are quietly reviving pandemic-era control. 01:36:29 – Deloitte's $290K AI Report HoaxDeloitte refunds Australia after its public policy report is exposed as AI-generated nonsense. Knight says the scandal signals a future of government-by-chatbot and institutional decay. 02:08:10 – Gates, Rockefeller & UN Target Global FoodKnight exposes the UN's “EAT” initiative—funded by Gates and Rockefeller—as an effort to control diets and agriculture via digital IDs and programmable money under the banner of “food justice.” 02:17:46 – Trump's Soybean Trade War FalloutTrump's tariffs decimate U.S. soybean farmers while enriching Argentina and China. Knight calls it another deliberate wealth transfer benefiting global elites. 02:43:38 – 2030 and the Digital PrisonKnight reviews a dystopian novel warning teens about the coming world of drugged obedience and digital control, urging youth to resist technocracy before it's fully established. 02:55:04 – Flynn's False Christianity ExposedKnight denounces Michael Flynn's “ReAwaken America” movement as occult masquerading as Christianity, arguing it weaponizes faith for political manipulation. Follow the show on Kick and watch live every weekday 9:00am EST – 12:00pm EST https://kick.com/davidknightshow Money should have intrinsic value AND transactional privacy: Go to https://davidknight.gold/ for great deals on physical gold/silverFor 10% off Gerald Celente's prescient Trends Journal, go to https://trendsjournal.com/ and enter the code KNIGHTFind out more about the show and where you can watch it at TheDavidKnightShow.com If you would like to support the show and our family please consider subscribing monthly here: SubscribeStar https://www.subscribestar.com/the-david-knight-showOr you can send a donation throughMail: David Knight POB 994 Kodak, TN 37764Zelle: @DavidKnightShow@protonmail.comCash App at: $davidknightshowBTC to: bc1qkuec29hkuye4xse9unh7nptvu3y9qmv24vanh7Become a supporter of this podcast: https://www.spreaker.com/podcast/the-david-knight-show--2653468/support.

00:09:41 – The Bipartisan Police StateKnight condemns conservatives for cheering Trump's police abuses after opposing Obama's, calling it proof of a unified left-right “march into tyranny” that normalizes militarized government power. 00:25:17 – John Whitehead: Trump's War on AmericaReading from John Whitehead's Trump's Everywhere War, Knight warns that Trump's executive powers redefine dissent as terrorism, turning U.S. cities into “battle spaces” under permanent emergency rule. 00:41:55 – Trump's Insurrection Act PlanKnight outlines Trump's alleged four-step strategy—ICE raids, media manipulation, Guard deployment, and invoking the Insurrection Act—to provoke unrest and consolidate authoritarian power. 01:17:15 – RFK Jr.'s Autism DiversionKnight accuses RFK Jr. of pushing the false claim that circumcision causes autism to divert attention from vaccines, saying he protects Big Pharma just like Trump and Pfizer executives. 01:29:28 – Mask Mandates Return via Wastewater DataA California county reinstates mask mandates after detecting “COVID in wastewater.” Knight mocks the pseudoscience and warns that bureaucrats are quietly reviving pandemic-era control. 01:36:29 – Deloitte's $290K AI Report HoaxDeloitte refunds Australia after its public policy report is exposed as AI-generated nonsense. Knight says the scandal signals a future of government-by-chatbot and institutional decay. 02:08:10 – Gates, Rockefeller & UN Target Global FoodKnight exposes the UN's “EAT” initiative—funded by Gates and Rockefeller—as an effort to control diets and agriculture via digital IDs and programmable money under the banner of “food justice.” 02:17:46 – Trump's Soybean Trade War FalloutTrump's tariffs decimate U.S. soybean farmers while enriching Argentina and China. Knight calls it another deliberate wealth transfer benefiting global elites. 02:43:38 – 2030 and the Digital PrisonKnight reviews a dystopian novel warning teens about the coming world of drugged obedience and digital control, urging youth to resist technocracy before it's fully established. 02:55:04 – Flynn's False Christianity ExposedKnight denounces Michael Flynn's “ReAwaken America” movement as occult masquerading as Christianity, arguing it weaponizes faith for political manipulation. Follow the show on Kick and watch live every weekday 9:00am EST – 12:00pm EST https://kick.com/davidknightshow Money should have intrinsic value AND transactional privacy: Go to https://davidknight.gold/ for great deals on physical gold/silverFor 10% off Gerald Celente's prescient Trends Journal, go to https://trendsjournal.com/ and enter the code KNIGHTFind out more about the show and where you can watch it at TheDavidKnightShow.com If you would like to support the show and our family please consider subscribing monthly here: SubscribeStar https://www.subscribestar.com/the-david-knight-showOr you can send a donation throughMail: David Knight POB 994 Kodak, TN 37764Zelle: @DavidKnightShow@protonmail.comCash App at: $davidknightshowBTC to: bc1qkuec29hkuye4xse9unh7nptvu3y9qmv24vanh7Become a supporter of this podcast: https://www.spreaker.com/podcast/the-real-david-knight-show--5282736/support.

Eat smart at https://FactorMeals.com/kindafunny50off and use code kindafunny50off to get 50% off your first box, plus Free Breakfast for 1 Year. Thank you for the support! Run of Show - - Start - Housekeeping - What are the BEST Roguelike Games? - Ads - Guessing the Order - The List - SuperChats Learn more about your ad choices. Visit megaphone.fm/adchoices

Eat smart at https://FactorMeals.com/kindafunny50off and use code kindafunny50off to get 50% off your first box, plus Free Breakfast for 1 Year. Thank you for the support! Run of Show - Learn more about your ad choices. Visit megaphone.fm/adchoices

Eat smart at https://FactorMeals.com/kindafunny50off and use code kindafunny50off to get 50% off your first box, plus Free Breakfast for 1 Year. Enjoy this ad-free version! Thank you for the support! Run of Show - - Start - Thoughts - ADS - Plot - RaGu BaGu - Rank Learn more about your ad choices. Visit megaphone.fm/adchoices

From inspiration to perspiration, Peloton VP and badass instructor Robin Arzón tells Oliver all about her amazing journey as a fitness trailblazer. From a terrifying moment in a bar, to passing the bar, the former litigator takes us through the challenges and hustle that put her on the Peloton path. Hear why she says running from trauma is actually a good thing and how anyone can join the 'swagger society.' Robin's cookbook "Eat to Hustle" is available for pre-order now. See omnystudio.com/listener for privacy information.

Eat smart at https://FactorMeals.com/kindafunny50off and use code kindafunny50off to get 50% off your first box, plus Free Breakfast for 1 Year. A second Close To You video has been uploaded by Nintendo, Clair Obscur is getting some new updates, and Metaphor is getting an anniversary stream. Thank you for the support! Run of Show - - Start - Housekeeping Today after, KFGD, you'll get: If you're a Kinda Funny Member: The Roper Report   - - A second Close To You video has hit the internet - Big Updates are coming to Clair Obscur - Ad - More than 60% of US game players only buy two games or fewer per year, survey finds - Metaphor's Anniversary Livestream Announced for Friday - Critically-acclaimed 10-player co-op platformer Pico Park is accidentally made permanently free on Steam - Wee News! - SuperChats & You‘re Wrong Learn more about your ad choices. Visit megaphone.fm/adchoices