Podcasts about einkorn

The first episode of season 2 is a short introduction to Jason and Jill Bishop of Living Heritage Farm in Edwall, Washington. In our ‘pre-season episode' Jason and Jill describe coming back to the farm and working to build out value-added direct marketing enterprises to support the addition of their family on the farm. Hear how they embrace the farm name, and their experiences ranging from specialty beef, to seed increases from the Einkorn heritage grain patch started in their suburban Seattle backyard.

Why can some people eat gluten in Europe but struggle with it in the U.S.? With the help of Werner Forster, the co-founder and CEO of Revival Einkorn, Dr. Falquier delves into the fascinating history of wheat, and the nutritional benefits of einkorn wheat. Did you know that einkorn wheat is considered the original wheat, dating back over 10,000 years? Whether you're gluten-sensitive, a history buff or simply curious about real food and traditional grains, this episode is packed with insights into the past, present and future of wheat.In this episode you'll hear:2:00 – Why can some people eat gluten in Europe and not in the U.S.?3:00 – What happened to our wheat?4:40 – Difference between natural fermentation and using yeast?6:30 – The Werner Forster and Revival Einkorn story.11:00 – Einkorn vs. modern wheat.12:45 – Einkorn wheat history.14:40 – Einkorn wheat benefits.16:15 – Can someone with Celiac Disease eat einkorn wheat?17:10 – Can someone gluten sensitive (non-celiac) eat einkorn wheat?18:00 – How is einkorn wheat grown?23:00 – Revival Einkorn products.  Guest link: https://revivaleinkorn.com/ResourcesDelicious Einkorn Pasta Recipe You Need to Try Now!Receta Deliciosa de Einkorn pasta que tienes que probar ahoritaCredits:Host - Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing - Will CrannExecutive Producer - Esther Garfin  ©2025 Alternative Food Network Inc.  Become a supporter of this podcast: https://www.spreaker.com/podcast/culinary-medicine-recipe--3467840/support.

Love pasta but looking for a more nutritious alternative that's also easier on your stomach? This episode explores the taste and health benefits of einkorn wheat, an ancient grain known for its nutty flavor and rich texture. Dr. Falquier walks you through a delicious, easy-to-make einkorn fusilli pasta recipe, made with a vibrant spinach and basil pesto inspired green sauce that's packed with flavor and nutrients.  Thank you to our episode sponsor, Revival Einkorn.  A video version of this episode is available on the Alternative Food Network Youtube channel.  This episode is also available in Spanish audio and video.  Credits:Host - Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing - Will CrannExecutive Producer - Esther Garfin  ©2025 Alternative Food Network Inc.Become a supporter of this podcast: https://www.spreaker.com/podcast/culinary-medicine-recipe--3467840/support.

Te encanta la pasta pero estas buscando una alternativa que es más nutritiva y más facil de digestir? Este episodio explora el sabor y beneficios para la salud del trigo Einkorn, un grano antiguo conocido por su sabor de nuez y textura compleja. La Dra. Falquier te enseña, paso a paso, una receta deliciosa: Einkorn pasta con salsa verde inspirado por el pesto - hecha con espinaca y albahaca. Esta lleno de sabor y nutrientes.  Gracias a nuestro patrocinador del episodio, Revival Einkorn.  Este episodio esta disponible también en una version de video en el canal YouTube de Alternative Food Network.  Este episodio también esta disponible en Ingles en audio y video.  Credits:Host - Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing - Will CrannExecutive Producer - Esther Garfin  ©2025 Alternative Food Network Inc.  Become a supporter of this podcast: https://www.spreaker.com/podcast/culinary-medicine-recipe--3467840/support.

Dinkel liegt schon länger im Trend, auch Emmer und Einkorn machen Karriere - alle drei sind nahe Verwandte des Weizens. "Urgetreide" sorgt für mehr Vielfalt auf dem Acker und auf dem Tisch. Von Renate Ell (BR 2023)

Bread has long been a dietary staple, but modern shortcuts and farming practices have changed it in ways that can wreak havoc on our health. In this episode, discover how my search for a solution to my daughter's gluten intolerance led her to the art of sourdough and sprouted bread. Explore how ancient fermentation methods break down problematic proteins, why chemicals like glyphosate are now common in wheat production, and how nutrient depletion contributes to today's epidemic of gluten-related issues. Plus, learn about Einkorn—an ancient wheat variety—and how it offers a more digestible option for many. Join us to reclaim the wisdom of traditional bread-making and restore our relationship with this timeless food. Episode link:  https://www.culturedfoodlife.com/podcast/episode-308-can-sourdough-change-the-gluten-free-diet/ Link(s) I talked about: Article: https://www.culturedfoodlife.com/can-sourdough-change-the-gluten-free-diet/ Recipe: https://www.culturedfoodlife.com/recipe/sourdough-discard-pizza-crust-recipe/ Store: https://www.culturedfoodlife.com/store/product-category/sourdough-sprouted-grains/ Check out these other links: My Story Video: https://youtu.be/CbX9Nv9OtGM For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay Listen to all my podcasts: http://bit.ly/cflpodcast Become a Biotic Pro Member: http://bit.ly/2kkhwS1 Cultured Food Recipes: http://bit.ly/2UIfY2x Health and Food Topics: http://bit.ly/2SdzIOS My Amazon Shop: https://bit.ly/3KdhEge MY STARTER CULTURES Milk Kefir Grains: http://bit.ly/2rQ99PE L. Reuteri Superfood: https://bit.ly/LReuteriSuperfoodStarter L. Gasseri Superfood: https://bit.ly/LGasseriSuperfoodStarter Easy Kefir: http://bit.ly/2MQ1nPV Kefir Soda Starter: http://bit.ly/3YVErTa Kombucha Starter: http://bit.ly/2g2R9hE Vegetable Starter: http://bit.ly/2SzzVem Water Kefir Crystals:  http://bit.ly/2irmImW Sourdough Starter: http://bit.ly/2IjaaXK Other items in my store: http://bit.ly/2HTKZ27 STAY CONNECTED Instagram: http://instagram.com/culturedfoodlife/ Facebook: https://www.facebook.com/CulturedFoodLife/ Pinterest: http://pinterest.com/donnaschwenk/ Twitter: https://twitter.com/donnaschwenk

Boo babes! We are continuing our SACRED SUGAR series, by sticking with cane sugar… and in this week in the form of molasses. We're getting back to black, back to the minerals… the medicine and engage why this slow, thique, viscous liquid is worth your time and devotion. As always, we want to thank you for all of your support, in all the ways! we're trying to build up this patreon, so that we can sustainably fund the work we already do with the podcast. so if you're not yet a patreon, join today @ ⁠patreon.com/pettyherbalist⁠. Sources and what's In the episode: Einkorn (ancient grain - wheat) (plant) Guava (Psidium guajava)   Bones Bugs and Botany Patreon: ⁠⁠https://www.patreon.com/bonesbugsandbotany⁠ Black Strap Molasses Anemia (herbal tincture) yellow dock (rumex crispus) Black Strap Molasses ________________________ Follow us on social: ⁠@pettyherbalist⁠ ⁠@bonesbugsandbotany⁠ Join the Patreon Community to fund this amazing POD: ⁠https://www.patreon.com/pettyherbalist⁠ Join the bonesbugsandbotany Patreon Community to fund support all of Asia's work: ⁠⁠⁠https://www.patreon.com/bonesbugsandbotany⁠⁠ Rate us to show your support! Thank You! #StayReady #BePetty ***if you read this far, send me a dm @pettyherbalist for a shoutout!***

Curious about baking with ancient grains? In this episode, we dive into your most frequently asked questions about Einkorn flour—the oldest and purest form of wheat. Learn how to substitute it in recipes, its health benefits, and tips for perfecting your Einkorn bread. Whether you're new to Einkorn or a seasoned baker, this episode has something for everyone! Episode link:  https://www.culturedfoodlife.com/podcast/episode-298-einkorn-bread-faqs-everything-you-need-to-know/ Link(s) I talked about: Article: https://www.culturedfoodlife.com/einkorn-faqs/ Check out these other links: My Story Video: https://youtu.be/CbX9Nv9OtGM For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay Listen to all my podcasts: http://bit.ly/cflpodcast Become a Biotic Pro Member: http://bit.ly/2kkhwS1 Cultured Food Recipes: http://bit.ly/2UIfY2x Health and Food Topics: http://bit.ly/2SdzIOS My Amazon Shop: https://bit.ly/3KdhEge MY STARTER CULTURES Milk Kefir Grains: http://bit.ly/2rQ99PE L. Reuteri Superfood: https://bit.ly/LReuteriSuperfoodStarter L. Gasseri Superfood: https://bit.ly/LGasseriSuperfoodStarter Easy Kefir: http://bit.ly/2MQ1nPV Kefir Soda Starter: http://bit.ly/3YVErTa Kombucha Starter: http://bit.ly/2g2R9hE Vegetable Starter: http://bit.ly/2SzzVem Water Kefir Crystals:  http://bit.ly/2irmImW Sourdough Starter: http://bit.ly/2IjaaXK Other items in my store: http://bit.ly/2HTKZ27 STAY CONNECTED Instagram: http://instagram.com/culturedfoodlife/ Facebook: https://www.facebook.com/CulturedFoodLife/ Pinterest: http://pinterest.com/donnaschwenk/ Twitter: https://twitter.com/donnaschwenk

Link to More Bread Recipes Here: https://drbrg.co/3T7xZbd Try this healthy Keto-Friendly Einkorn Bread recipe! ‌Ingredients •1/2 cup Einkorn flour •1 cup almond flour •1/4 cup coconut flour •1/4 cup ground flaxseed •2 teaspoons baking powder •1/2 teaspoon salt •1/4 teaspoon xanthan gum •1/2 cup unsweetened almond milk •4 large eggs •1/4 cup melted butter •1 tablespoon apple cider vinegar •1 teaspoon stevia or erythritol (optional, for a sweeter taste) •1/2 cup shredded cheese (optional, for a more savory flavor) Instructions 1. Preheat oven to 350°F and grease or line a 9x5-inch loaf pan with parchment. 2. Combine dry ingredients (Einkorn, almond, and coconut flours, flaxseed, baking powder, salt, and xanthan gum). Mix until thoroughly combined. 3. In a separate bowl, whisk together the wet ingredients (eggs, melted butter, almond milk, apple cider vinegar, and sweetener). Ensure the wet ingredients are well blended. 4. Gradually add the wet ingredients to the dry ingredients. Stir gently until the mixture forms a thick batter. Be careful not to overmix. 5. Fold in optional ingredients such as shredded cheese, herbs, or spices. 6. Transfer the batter to the loaf pan and smooth the top with an offset spatula to ensure the mixture is evenly distributed. 7. Bake for 30 to 35 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil. 8. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. 9. Once the bread has cooled, slice it with a sharp bread knife. Serve it plain, toasted, or with your favorite keto-friendly toppings like avocado, butter, or cheese. Einkorn is an ancient grain that has not been altered in a long time. Einkorn bread doesn't have quite the same texture or mouthfeel as bread that's high in gluten, but it's close, and very few people have gut reactions to it. Modern grains are very high in phytic acid—a compound that binds with minerals such as zinc, iron, magnesium, manganese, calcium, and copper. Phytic acid is not absorbed in the small intestine, so you won't be able to absorb the minerals it binds with. Some cultures that consume high amounts of bread have zinc and iron deficiencies because of the phytic acid. In the U.S., bread sometimes contains BVO or potassium bromate, ingredients banned in Europe. Wheat in the U.S. is often dried out with glyphosate, the chemical found in Roundup. Toasting bread creates acrylamide, which may lead to cancer.

Brot backen und Software-Engineering: Wie passt das zusammen?Das Brot ist den Deutschen heilig. Manche bezeichnen Deutschland als die Brotnation. Der 21. April ist sogar der Tag des Deutschen Brotes. Was es nicht alles gibt. Das klingt alles kompliziert, aber die Grundzutaten sind recht simpel: Mehl, Wasser, Salz und ein wenig Zeit. Vielleicht ist das auch der Grund, warum es so viele Leute zuhause ausprobieren und ihr eigenes Brot backen wollen. Und es kommt mir so vor, als sind es überproportionale Leute aus dem Softwarebereich.Einer, der “das Brot backen demokratisieren” möchte, ist Hendrik Kleinwächter. Als gelernter Software Engineer overengineered er das ganze etwas und macht es dadurch für uns alle zugänglicher. Mit Brotbackrezepten war er lange auf der HackerNews Startseite, mittels A/B-Tests versucht er die beste Back-Methode zu finden: Einkorn- oder Emmer Vollkornmehl? Geölte Laibform oder Laibform mit Pergamentpapier? Sauerteig-Gärung mittels Fruchtfliegen? Er visualisiert den Backprozess mit Flowcharts und hat ein Buch über Sauerteigbrot geschrieben und es unter einer Open Source Lizenz auf GitHub zur Verfügung gestellt.Das ist so skurril, wie es klingt. Und dazu haben wir Fragen. Es geht ums Brot backen mit einem Software-Engineering Mindset.Bonus: Neu im Angebot, die Finkenwerder ScholleDas schnelle Feedback zur Episode:

I have been consuming einkorn wheat for many years and have converted much of my diet to exclusively using einkorn flour. I have noticed some changes in my health and have found einkorn flour makes my life a lot easier in regards to making foods my family can enjoy and consume. Tune in to learn more. Episode link:  https://www.culturedfoodlife.com/podcast/episode-280-7-reasons-i-love-einkorn-flour/ Link(s) I talked about: Article: https://www.culturedfoodlife.com/7-reasons-i-use-einkorn-flour/ My Amazon Shop: https://www.amazon.com/shop/culturedfoodlife Check out these other links: My Story Video: https://youtu.be/CbX9Nv9OtGM For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay Listen to all my podcasts: http://bit.ly/cflpodcast Become a Biotic Pro Member: http://bit.ly/2kkhwS1 Cultured Food Recipes: http://bit.ly/2UIfY2x Health and Food Topics: http://bit.ly/2SdzIOS MY STARTER CULTURES Milk Kefir Grains: http://bit.ly/2rQ99PE L. Reuteri Superfood: https://bit.ly/LReuteriSuperfoodStarter L. Gasseri Superfood: https://bit.ly/LGasseriSuperfoodStarter Easy Kefir: http://bit.ly/2MQ1nPV Kefir Soda Starter: http://bit.ly/3YVErTa Kombucha Starter: http://bit.ly/2g2R9hE Vegetable Starter: http://bit.ly/2SzzVem Water Kefir Crystals:  http://bit.ly/2irmImW Sourdough Starter: http://bit.ly/2IjaaXK Other items in my store: http://bit.ly/2HTKZ27 STAY CONNECTED Instagram: http://instagram.com/culturedfoodlife/ Facebook: https://www.facebook.com/CulturedFoodLife/ Pinterest: http://pinterest.com/donnaschwenk/ Twitter: https://twitter.com/donnaschwenk

Einkorn is an ancient grain used throughout the world. At Young Living, we even offer delicious flavor packs of Einkorn Crunch. When Gary first started growing einkorn, there was no manual or cookbook. Today we'll share what he discovered and what years of science and research have told us about einkorn.

Dinkel liegt schon länger im Trend, auch Emmer und Einkorn machen Karriere - alle drei sind nahe Verwandte des Weizens. "Urgetreide" sorgt für mehr Vielfalt auf dem Acker und auf dem Tisch. Es gibt inzwischen Gebäck und Bier daraus und auch die Forschung interessiert sich für die alten Sorten. Autorin: Renate Ell

In this episode, we discuss why eggs have become so problematic for many adults and specifically children. We also cover the process in which conventional grain has removed all of the nutrients and how this affects the integrity of our gut and health. Don't worry! We also disclose which grains and eggs you can choose to promote health! Enjoy the show! Resources mentioned in this episode: - Ancient Paths Homestead: ancientpathshomestead.org (Tedra Conerly) - Egg study infohttps://www.thechosenweeds.com/are-you-allergic-to-eggs-but-miss-them/#:~:text=One%20of%20the%20common%20allergens,duck%20egg%20white%20(4). - Ancient grains:Einkorn, Spelt, Emmerhttps://jovialfoods.com/ Are you a woman struggling with hormone-related fatigue, stubborn weight gain, anxiety and/or irregular cycles? Contact me at ⁠wholestoryhealth@gmail.com⁠ or DM me @allisonhealthcoachnooe on Instagram to chat about possible solutions. 

Einkorn wheat is amazing. It is the most ancient wheat there is, and it has amazing benefits including a different type of gluten that allows most people with wheat allergies to consume it with no problems. It is very helpful for those with blood sugar issues and so much more. Tune in to learn more about this ancient bread. Episode link:  https://www.culturedfoodlife.com/podcast/episode-256-einkorn-before-gluten-was-a-problem/ Link(s) I talked about: https://www.culturedfoodlife.com/einkorn-before-gluten-was-a-problem/ Check out these other links: My Story Video: https://youtu.be/CbX9Nv9OtGM For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide: http://bit.ly/2BnHpay Listen to all my podcasts: http://bit.ly/cflpodcast Become a Biotic Pro Member: http://bit.ly/2kkhwS1 Cultured Food Recipes: http://bit.ly/2UIfY2x Health and Food Topics: http://bit.ly/2SdzIOS MY STARTER CULTURES Milk Kefir Grains: http://bit.ly/2rQ99PE L. Reuteri Superfood: https://bit.ly/LReuteriSuperfoodStarter L. Gasseri Superfood: https://bit.ly/LGasseriSuperfoodStarter Easy Kefir: http://bit.ly/2MQ1nPV Kefir Soda Starter: http://bit.ly/3YVErTa Kombucha Starter: http://bit.ly/2g2R9hE Vegetable Starter: http://bit.ly/2SzzVem Water Kefir Crystals:  http://bit.ly/2irmImW Sourdough Starter: http://bit.ly/2IjaaXK Other items in my store: http://bit.ly/2HTKZ27 STAY CONNECTED Instagram: http://instagram.com/culturedfoodlife/ Facebook: https://www.facebook.com/CulturedFoodLife/ Pinterest: http://pinterest.com/donnaschwenk/ Twitter: https://twitter.com/donnaschwenk

July 19, 2023: Einkorn | World's Most Ancient Wheat

Die Schlagzeilen:1 Trotz Widerstand auf Rügen: Ampel hält an LNG-Projekt fest 2 Schweden: Rückkehr zur Atomkraft3 USA: stark abhängig von russischem Uran4 Fokusthema: Wohnungsmarkt in der Krise5 Und Inspiration am Morgen: Das Potential von Einkorn, Emmer, Dinkel & Co.

How do you know when you are ready to diversify? On today's episode of the Thriving Farmer Podcast, we are joined by Shane and Elizabeth Stuart of Crossing Creeks Farm. Situated on 125 acres in Shelbyville, TN, they have been practicing regenerative and holistic farming since 2012 with a focus on providing a diversified offering to their customers. From grass-fed meat and eggs to traditional foods like bone broth from their on-site commercial kitchen, they also host numerous guests through their RV sites and private open air cabins. Their farm even offers horseback riding lessons, a dog park, hiking trails and a seasonal cafe.  Join us today to hear all about this thriving generational farm! In this episode, you'll hear: How Elizabeth and Shane got started in farming 1:51  Why they don't believe beef is a good fit for their farm 5:03 What they do with RV's and cabins 9:03 About who their customer base is 11:56 How their on-farm store started out 14:50 What their social media management looks like 21:58 How they source and manage vendors 27:15 What they would do differently if they had a do-over 28:42 About their farm team and their process for finding helpers  33:38 Their advice for aspiring farmers 39:50 About the Guest: Shane and Elizabeth Stuart are passionate about producing great food for their family's table and yours. With a commitment to producing pasture raised, organic fed and soy & corn free everything through regenerative farming practices, their first passion and focus is grass-fed meats and eggs. Their second passion is hosting guests on the farm with unique farm stays through our RV sites and private open air cabins. Sharing the experience of really great food through our on-site commercial kitchen is their third passion. From ancestral, traditional foods like bone broth and lard to exceptional treats like Einkorn cinnamon rolls made with organic ingredients-eating nutrient rich foods doesn't have to be tasteless, boring or inconvenient and they hope to show you that through their kitchen offerings.   Resources: Website: www.crossingcreeks.comFacebook: https://www.facebook.com/crossingcreekstn Instagram: https://www.instagram.com/crossingcreeksfarm/ YouTube: https://www.youtube.com/@crossingcreeksfarm       This podcast is sponsored by Small Farm University, THE go-to resource for gardeners, homesteaders, and farmers around the world. Small Farm University delivers classes online and on demand, with training on how to grow crops AND how to grow a profitable farm business that serves you, your family, and your community well.  Applying what you learn in SFU could save you countless hours and thousands of dollars. And, it can save you the agony of costly mistakes some make, just because they “don't know what they don't know.” Delivered by real farmers with hands-on experience and expertise, it is unique in its approach, using the RIPEN method for growing and building a farm or farm business. To learn more, visit:  GrowingFarmers.com today!

Buchautorin, Genussethik-Expertin und Backschul-Leiterin Elisabeth Ruckser verrät im Gespräch mit Servus-Autor Harald Nachförg, worauf es beim Brotbacken ankommt - von der Wahl des Mehles, über die Kunst des Sauerteiges bis zum Klopftest. Ein wahrer Genuss für die Ohren!GUT ZU WISSEN: Sichert euch jetzt einen Platz in der Servus Akademie und lernt noch mehr übers Brotbacken. Urgetreidesorten gehören zu unseren wertvollsten Lebensmitteln und Vollkornmehle daraus enthalten alle Bestandteile eines Korns. In diesem Kurs zeigen wir euch, mit welchen Techniken und Tricks sie sich zu saftigen Broten und knusprigem Gebäck verarbeiten lassen.Backschul-Leiterin Elisabeth Ruckser bringt für diesen Workshop Waldstaude, Emmer, Einkorn und Urdinkel oder auch den wunderbaren Purpurweizen mit und gemeinsam werden wir uns allen Fragen rund um Sauerteig, der Bäckertechnik des Brühstücks oder dem Einsatz von Hefe – was kann sie und wo braucht man sie nicht – widmen. Mit dem Code akademie23 spart ihr 15 Euro auf die Kurskosten: HIER ANMELDEN!Zum Artikel & dem Rezept aus dem Podcast: https://www.servus.com/a/pc/brot-backen-tipps-podcastDie Episode hat euch gefallen? Dann schreibt einen Kommentar und schenkt uns eine 5-Sterne-Bewertung. Wir freuen uns immer über Post, Anregungen und Ideen – schreibt uns einfach: team@servus.comHier geht es zum Online-Shop Servus am Marktplatz: https://www.servusmarktplatz.com/ Jetzt mit dem Code „podcast“ 5 Euro sparen – ab einem Einkaufswert von 40 Euro.Hier geht es zu unserem praktischen Brotbackstein.Werft hier einen Blick in das aktuelle Servus-Magazin: https://www.servus.com/aktuelles-servus-magazinDie aktuelle Ausgabe von Servus in Stadt & Land finden Sie überall, wo es Zeitschriften gibt.Oder lasst es euch als Einzelheft bequem nach Hause senden: https://www.magazinabo.com/at_servusstadtland/sonderhefte/Alle Abo-Angebote gibt's hier: https://www.magazinabo.com/at/servusstadtlandFoto: Doris Himmalbauer, Illustration: Getty ImagesProduktion & Stimme: Beatrix HammerschmiedTonmischung: Tonstudio SoundfeilerDiese Episode erschien erstmals im Oktober 2021. Aus Vorfreude auf unsere Servus-Akademie mit Elisabeth Ruckser möchten wir sie euch noch einmal ans Herz legen.

In this episode, we discuss why eggs have become so problematic for many adults and specifically children. We also cover the process in which conventional grain has removed all of the nutrients and how this affects the integrity of our gut and health. Don't worry! We also disclose which grains and eggs you can choose to promote health! Enjoy the show! Resources mentioned in this episode: - Ancient Paths Homestead: ancientpathshomestead.org (Tedra Conerly) - Egg study infohttps://www.thechosenweeds.com/are-you-allergic-to-eggs-but-miss-them/#:~:text=One%20of%20the%20common%20allergens,duck%20egg%20white%20(4). - Ancient grains:Einkorn, Spelt, Emmerhttps://jovialfoods.com/ Are you a woman struggling with hormone-related fatigue, stubborn weight gain, anxiety and/or irregular cycles? Contact me at ⁠wholestoryhealth@gmail.com⁠ or DM me @allisonhealthcoachnooe on Instagram to chat about possible solutions. 

I have been using einkorn flour for everything these days. I really love all the benefits and the wonderful taste that it imparts. It makes terrific sourdough bread and has so many health advantages I highly recommend giving it a try. Tune in to learn more. Episode link:  https://www.culturedfoodlife.com/podcast/episode-243-einkorn-wheat-and-sourdough-starter/ Check out this link: https://www.culturedfoodlife.com/how-to-care-for-your-einkorn-sourdough-starter/ https://www.culturedfoodlife.com/store/product/donnas-live-einkorn-sourdough-starter/ https://www.culturedfoodlife.com/store/product/dehydrated-einkorn-sourdough-starter/

Yesss!!! I am finally sharing all the lessons learned and what I'm doing in my sourdough girlie era! I'm doing both Einkorn and gluten free sourdough, so it's been so much fun doing this and experimenting. Man, it's gotten me to slow down a lot!  Make sure to check out the blog that goes with this episode here, so you can get the links to the recipes we've found and love and the gadgets we use! We will be updating this list on our website, as we find more yummy recipes! Resources listed here >> https://nuvitruwellness.com/sourdough-journey-lessons-learned/  Ready to work with us 1:1? You know, stop the guess work? Let's go! Request a free phone call HERE with me to see how we can help you! Want to join a community where you can ask questions (uncensored, unlike Facebook?) Join our community here! Connect with us on Facebook, Instagram, + YouTube! Find me on Lemon8 at @nuvitruwellness!

Subscribe to Linda Toupin: https://rebrand.ly/LindaToupin Episode 31 Baking with Einkorn Flour The most ancient non-hybridized wheat in the world. Guest Speakers Leah Lauchlan & Jeni Tjelle About Common Sense Choices: "We are where we are by the choices we have made, or we have allowed others to make for us." It's a simple truth of personal responsibility. Want to change your life? Change your choices. Join Linda Toupin each week as she covers a wide variety of topics that range from culture and politics to basic life and business skills to how to remain sane in a world gone mad. Expect fun, lively discussion, guest speakers, opportunities for you to contribute and weekly HOMEWORK assignments. In times like these we need STRONG, CONFIDENT citizens who are healthy mentally, physically, emotionally, spiritually and financially. Consider your time with her each week to be a life skills class filled with hope and strategy for a better you, which in turn will make a better world. More Linda Toupin: Website: http://lindatoupin.comMerch: http://byjack.com/lindatoupin Follow Linda Toupin: Instagram: https://www.instagram.com/lindatoupin/Facebook: https://facebook.com/LindaToupinEducator Twitter: https://twitter.com/lindatoupin Watch Linda Toupin: Common Sense Choices Podcast: https://bit.ly/ChoicesPodCommon Sense Choices Clips: https://bit.ly/ChoicesClipsLatest Uploads: https://bit.ly/LindaLatest Popular Videos: https://bit.ly/LindaPop About Linda Toupin: Linda was raised on a dairy farm in southeastern Kentucky where she developed a strong work ethic and sense of personal responsibility. These, along with a "milking the cows" mentality (it didn't matter if you were tired, in a bad mood or a relative had just died, the cows still had to be milked) created strong mental health habits and a solid sense of purpose. Linda went from milking cows to waiting tables as she worked her way through college where she earned her Undergraduate and Graduate degrees in Home Economics and Secondary Education. She taught in the public school system for ten years. During that time, she started her own in-home business and, over the next 38 years, built a multi-million dollar sales organization both nationally and internationally. Linda has trained tens of thousands of businesswomen around the globe in life and business skills. She is the mother of two and grandmother of two.

710: Grain Culture. A Chat with an Expert on Seeds. In This Podcast: This is the November 2022 class discussing Grain Culture! Heritage and ancient grains are taking center stage in all kinds of gardening programs and on tables across the country. Find out why these grains are easier on bellies, easy to grow and a lot easier to process than you may think. At least ten times a year we have a live Seed Chat. Some links from this class: The Grain Bundle at GASU Breadlab.wsu.edu HeritageGrains.org Drip Tape Class - replay SeedSchoolOnline.com Join the class! Register anytime for the next event.Register Here for the Seed Saving Class with Live Q&A Bill McDorman is the former Executive Director of Rocky Mountain Seed Alliance, Ketchum, Idaho. He got his start in the bio-regional seed movement while in college in 1979 when he helped start Garden City Seeds. In 1984, Bill started Seeds Trust/High Altitude Gardens, a mail order seed company he ran successfully until it sold in 2013. Visit www.urbanfarm.org/seeds22nov for the show notes on this episode, and access to our full podcast library!

What is einkorn and why are people talking about it? This episode digs deep into history to look at this ancient grain and the value it has for us today. We talk about plant genetics (just a little), einkorn's use as a farm crop, and what we can use it for in our kitchens. Get acquainted with the special grain. We get a garden update from Rachel, and we talk a bit about invasive jumping worms. _______________________________________________ Join us to learn about our food systems, and how to grow and prepare your own food. We'll discuss tips and tricks for time management for families so YOU can fully participate in your food system from start to finish. We will talk about how to stay healthy and balanced in body, mind and spirit. Find the guide to local farms here Participate in our food systems and learn to grow your own food with permaculture principles. This course guides you through what you need to grow your own food. Please like and subscribe and share this podcast with your friends.

In which Greg Klein of the Airwolf Years and I discuss nostalgia, aesthetics and robot voices. Find Greg here: https://ciampaklein.com/ CitationsActivist Post. (2015, October 26). Why is wheat such a problem in the modern diet? https://www.activistpost.com/2015/10/why-is-wheat-such-a-problem-in-the-modern-diet.html Einkorn, nature’s first and oldest wheat » Einkorn.com. (2020, April 15). Einkorn.com | Restoring Ancient Whole Grain Einkorn Wheat… Continue reading Covenant Minute 35

Der Ukraine-Krieg hat die globale Hungerkrise noch einmal verschärft. Vor allem Afrika ist abhängig von Getreideexporten aus der Ukraine, die in diesem Jahr für Monate ausgefallen sind, weil Russland ukrainische Exporte blockierte. Sollte sich die Welt also auf alte Stärken zurück besinnen? Ein Weg könnte es sein, wieder die alten Getreidearten anzubauen, die besser mit Hitze und anderen widrigen Bedingungen klarkommen. Jan Frédéric Willems geht der Frage nach, ob das Urgetreide ein Schlüssel zur Welternährung sein kann.

Hi friends! It feels good to be back! I missed chatting with you all. This episode is probably going to be very eye opening and filled with some new and educating info! We are going to be talking about the Ancient Grain of ALL grains...Einkorn Flour.    I know, it's a funny name, and you're like why are we talking about flour? Well, this ain't just your ordinary baking flour. We dive deep into the makeup of this flour, how it's different from conventional flours/wheats, all it's health benefits, and MORE! I learned about this flour a couple years back when I dove into making sourdough. A lady I was learning from was talking about it and I decided to look into it and was amazed at how I had never heard of this nutritious flour before.    The neat part is this flour can be tolerated by most Gluten Free people! I am not GF myself but know many who are and this is game changer. Now, I am no doctor and do not claim or give medical advice so please make your best informed decision or talk to your care provider if you are considering this. Gluten allergies and sensitivities are all different and if you have Celiac this is NOT a recommended flour. Just needed to make that known, and I do chat about it in the episode.    You are going to learn SO much and I hope this prompts you to hopefully get yourself some and start trying it out and implementing it into your diet. I have made so many yummy things with it as well as use it in a blend of flours when making my sourdough. It has a golden color with a rich nutty flavor. Absolutely delicious.    Be Blessed This Week, Gabby    Here are the links to a few things I mentioned in the episode: - Jovial Foods Einkorn Flour - Jovial Foods Einkorn Wheat Berries  - Einkorn.com  - Thrive Market Grocery Store - my personal link - Azure Standard Bulk Order Store - Mockmill    If you liked this podcast and found value here today it would mean a lot if you would hit subscribe and if you scroll down on my show you can leave a rating and review which would mean SO much and help more and more people find this podcast.    Email me with topic ideas at gabby.flater@getrootedinhealth.com   Facebook - Gabriella Flater Rooted In Health Facebook Community  Instagram - @gabby.getrootedinhealth Show Instagram - @getrootedinhealthpodcast Website - Rooted In Health, LLC Email - gabby.flater@getrootedinhealth.com  

Weizen, Mais, Reis - das sind die großen Drei der Getreidearten. Aber wer hat schon mal von Emmer oder Einkorn gehört? Diese beiden gehören zu den sogenannten “Urgetreide-Arten”, die schon vor tausenden von Jahren von den ersten sesshaften Ackerbauern angepflanzt wurden. Um diese alten Arten wieder zu entdecken, hat die Universität Hohenheim deshalb den wohl weltgrößten Versuch mit dem Getreide Emmer gestartet. SWR Aktuell-Moderatorin Jenny Beyen hat darüber mit dem Leiter des Projekts, Prof. Friedrich Longin, von der Universität Hohenheim in Stuttgart. Hier erklärt er, welche Möglichkeiten der Anbau von Emmer und Einkorn bietet und was das Urgetreide mit Sicherheit nicht leisten kann.

It's Ask Audrey! Feel free to submit your questions here: https://audreychristie.com/question In today's episode we are answering 3 listener questions:Is Zyto scan a scam?Is einkorn sourdough gluten-free? Or okay for a gluten-reduced diet?What is the difference between Intuitive Eating and Mindful Eating?

It's Ask Audrey! Feel free to submit your questions here: https://audreychristie.com/question In today's episode we are answering 3 listener questions:Is Zyto scan a scam?Is einkorn sourdough gluten-free? Or okay for a gluten-reduced diet?What is the difference between Intuitive Eating and Mindful Eating?

#017 - Einkorn is an ancient grain that behaves differently than modern wheat, but has a magnitude of benefits, most notably for those who are gluten-sensitive. Join us as we chat with Lauren Vickerman, the resident einkorn expert over at jovial foods. "Einkorn's flour is more digestible [and] has amazing flavor." Lauren explains how einkorn is different, how we should be baking with it, how its flavor is far superior to regular flours, and so much more!If you've ever been curious about this amazing grain, you won't want to miss this episode.--------------------------------------------Links mentionedTo shop for einkorn on the jovial site:  https://jovialfoods.com/einkorn/On Amazon: jovial on Amazon.comA recent article from Well and Good that is exceptional at explaining einkorn by RD Kristy Del Coro: Einkorn Contains More Protein Than Any Other Grain, but That's Only One Reason RDs Call It the ‘Mother of All Grains'To sign up for our newsletter and get 10% off: jovial Newsletter Sign Up The jovial blog where they offer harvest updates, recipes and news: https://jovialfoods.com/blog/jovial's (amazing!) einkorn sourdough video series on YouTube: Mastering Einkorn Sourdough Baking SeriesIG: https://www.instagram.com/jovialfoods/FB: https://www.facebook.com/jovialfoods/--------------------------------------------A supportive community is crucial when baking sourdough, so if you haven't already, head on over to The Sourdough Mamas Community on Facebook! https://bit.ly/39bVVpMDon't forget to subscribe so you never miss an episode

Joseph and Amus join us today from Josephs Organic Bakery. We talk REAL food, real ingredients, real bread, superfoods, natural and holisitic approaches to life and how you can really improve yourself, energy, youth, sex drive and much more!www.veganbakerymiami.comTheir IG @josephsorganicbakery

Es wird angenommen, dass in der Jungsteinzeit am Anfang nur vier Kulturpflanzenarten in Mitteleuropa gedeihen konnten: Die frühen Weizenarten Emmer und Einkorn, die Gerste und die Linse.

Gary Young was always on a mission to find natural products. The ancient grain of the Bible had to be different, simpler and easier to digest, than modern processed wheat. Today on the YL Drop, hear the serendipitous story about Gary finding Einkorn and some of its many uses. And don't forget to try Young Living's new Einkorn Crunch!

Bob Quinn is a scientist, farmer, out-of-the-box thinker and savvy businessman who has dedicated his entire career to regenerating food systems and educating the public on the connection between land and soil preservation, nutritious food, robust rural communities and human health.With a PhD in Plant Biochemistry from University of California Davis, Bob returned to his hometown of Big Sandy, Montana—a population of 600 people—where he took over the family farm and was among the first farmers in Montana to go organic. He served on the National Board of U.S. Department of Ag to create a USDA organic standard, started a grain cleaning plant, flour mill and Montana's first wind farm.His book, Grain by Grain with Liz Carlisle, lays out the recent history of farming in the United States, how the rise of  “Big Ag” has pushed small farms out of business and turned rural communities across the country into ghost towns. In a rush to produce higher yields to keep up with the small margins of the global commodity market, farmers have drowned their soil and crops in synthetic fertilizers, pesticides and herbicides that have lasting consequences for the land and the people who eat the end products.What Bob has done to organize organic systems and revive ancient grains is incredible. In 1988, he converted his entire 2,400 acre farm to organic and hasn't looked back. Over five decades, he started several projects and businesses: Kamut International, a company specializing in organic Kamut khorasan wheat; Montana Flour and Grain, which processes his grains into flour for bakeries, pasta makers and distributors; Big Sandy Organics; and The Oil Barn, an operation that presses organically-grown safflower into cooking oil then returns the used oil to his farm to replace diesel fuel.In this conversation, he makes the case for eating ancient wheat varieties versus modern wheat, which has been continuously bred for high yields, at the detriment of nutrition, diversity and flavor. We discuss the research that his team has carried out in Italy among patients with diabetes, irritable bowel syndrome and heart disease, and how switching to a diet of Kamut in place of conventionally-grown modern wheat lowered inflammation, cholesterol, cytokines and other markers that lead to chronic illness. Ancient wheat could be part of the answer for the 12-20% of people who experience symptoms of gluten sensitivity or intolerance.This talk scratches the surface of the high cost of cheap food, but my hope is that it will help you rethink our industrial agriculture system, choose organically-grown foods, experiment with ancient wheat varieties like Einkorn, farro and Kamut, and begin to understand why we can't talk about farming without talking about human health and planetary healthy. The three are inextricably linked, and if we don't start to make different choices, we're just continuing the race to the bottom.Support the show

This is a very special episode because it's our 500th DTT!! We love sharing our best decorating tips and we appreciate you for coming along for the ride. Today we are talking over our top tips and favorite episodes, so buckle up and let's go! We appreciate you so much, and we couldn't have done this without you. Thank you so much for listening!! GIVE AWAY Details !!! To enter the GIVE AWAY - Leave us a review in the Apple Podcast app. The winner gets a free decorating consult with us! The winner will be announced during episode 504, which will air on January 12. We only know you by your username, so if your username is mentioned, please email us know who you are so we can schedule the consult. Our email address is decoratingtipsandtricks(@)gmail.com. Just remove the parathesis. How to leave an Apple Podcast Review Open the Apple Podcast app on your phone Tap on the search icon (lower right) Tap the search bar on the top (choose all podcasts) Type in Decorating Tips and Tricks Tap on the DTT logo Scroll down to the Ratings and Reviews and look for the the text 'write a review' Enter your fabulous review! Then on the upper right hand corner hit 'send.' THANK YOU! We mentioned our episode on how to decorate light for Christmas HERE (https://www.decoratingtipsandtricks.com/386) Our favorite episodes! 483 How to create a timeless look HERE (https://www.decoratingtipsandtricks.com/483) 460 Get the English Country look HERE (https://www.decoratingtipsandtricks.com/460) 318 How to be happier in your home HERE (https://www.decoratingtipsandtricks.com/318) 424 What we would talk you out of HERE (https://www.decoratingtipsandtricks.com/424) Christmas Inspired by Nature blog tour - Visit HERE (https://www.mysoulfulhome.com/my-soulful-home/christmas-inspired-by-nature) - be inspired and get ideas for your own holiday decor. We participate in the Amazon Associates and other program so if you buy an item after clicking thru the links we may receive a small fee from Amazon or another retailer. This in no way increases or effects the price you pay. Kelly's tip for floral water tubes to keep greens alive longer. HERE (https://amzn.to/3EGmf65). DTT defines Oeil-de-boeuf Kelly's crush is her new obsession & growing collection Museum Bees. Visit the site HERE (https://museumbees.com/) and Instagram for Museum Bees HERE (https://www.instagram.com/museumbees). Anita's crush is Einkorn flour HERE (https://amzn.to/31LxMTp) Why Einkorn flour? Donna Shwenk explains it beautifully HERE (https://www.culturedfoodlife.com/einkorn-sourdough-bread/) Find this episode on Vodacast HERE (http://feed.vodacast.com/61728399/Decorating%20Tips%20and%20Tricks/Essential%20DecoratingTips%20-%20500th%20Episode%20&%20Give%20Away!). Need help with your home? We'd love to help! We do personalized consults, and we'll offer advice specific to your room that typically includes room layout ideas, suggestions for what the room needs, and how to pull the room together. We'll also help you to decide what isn't working for you. We work with any budget, large or small. Find out more HERE (https://www.decoratingtipsandtricks.com/consult) Hang out with us between episodes at our blogs, IG and Kelly's YouTube channels. Links are below to all those places to catch up on the other 6 days of the week! Kelly's IG HERE (https://www.instagram.com/mysoulfulhome/) Kelly's Youtube HERE (https://www.youtube.com/mysoulfulhome) Kelly's blog HERE (https://www.mysoulfulhome.com/) Anita's IG HERE (https://www.instagram.com/cedarhillfarmhouse/) Anita's blog HERE (https://cedarhillfarmhouse.com/) Are you subscribed to the podcast? Don't need to search for us each Wednesday let us come right to your door ...er...device. Subscribe wherever you listen to your podcasts. Just hit the SUBSCRIBE button & we'll show up! XOXO, Kelly and Anita

ReRelease of episode from July 2021. Nathan shares his driving force of loving and serving other people through his business, Quick Start Lending. Check out more of Nathan Einkorn Website Arete Syndicate Did you love the value that we are putting out in the show? LEAVE A REVIEW and tell us what you think about the episode so we can continue putting out great content just for you! Share this episode and help someone who wants to connect with world-class people. Get our free gift of 11 Actionable Hacks from Successful Entrepreneurs @ AddValue2Entrepreneurs.com. Are you stuck? Do you struggle with procrastination? Sign up for a 5 day challenge to help you take more action and make more money in your business AddValue2Life.com/action

After a disappointing shopping trip to one of Vancouver's most 'premium' grocers, Janna Bishop noticed a glaring gap in the familiar farm to table movement. Her father-in-law, a Canadian grain farmer, pointed out that some of the store's bougie offerings would only nab a cattle feed classification on the international commodities market. So, Janna left a career in clothing design and teamed up with foodie friend Shira McDermott to launch Flourist; a company that sources whole grains and legumes from Canadian farmers and connect home cooks and bakers to real, traceable, premium ingredients.

Want to know the difference between the people whose businesses continue to grow year after year and the ones who fade away? Execution. It's one thing to listen to good advice - it's another thing entirely to take that advice and show up to act on it day after day.   Nathan Einkorn is the broker/owner at QuickStart Lending, a service that matches would-be home buyers to their ideal mortgage rates with an emphasis on superior customer service and maximum convenience.     On this episode of the Loans on Demand Podcast, Luke and Nathan break down the big career shift that put Nathan directly in the middle of his purpose and newer, more effective ways to get his message across, why follow-through and an abundant mindset are so critical, and the reading list recommendations that have made both Luke and Nathan the industry standouts that they are today. Tune in for a shot of pure, un-sugarcoated advice that will transform your business if you run with it.   What You'll Learn: What clicked differently for Nathan when he began taking on the risks involved with making a real investment in his personal and professional development Why the attitude of the people you surround yourself with matters, and how it contributes to (or hurts) your own success How simply being willing to pick up the phone whenever it rings pulled Nathan ahead of the rest of his competitors who shut it down at 5 PM And much more!   Favorite Quote: “I'm going to give you every tool, I'm going to tell you all the mistakes, I'm going to tell you all that stuff. But what a lot of people don't realize is, you can't go from A to Z. The steps in the middle are so important.”   Nathan Einkorn    Connect with Nathan: LinkedIn QuickStart Lending   How to Get Involved: LinkedIn Facebook ParagonDMG.com If you liked this episode, visit the show page on Apple Podcasts and leave a rating and review - your feedback is very much appreciated!

Nestled in the hills of northern Utah is a slice of eco-friendly heaven where conservation and innovation merge. The SkyRider Wilderness Ranch is home to stunning vistas, diverse wildlife, and Young Living's world-famous Einkorn. Join our host, Jacob Young, as he meets with our ranch's General Manager, Skyler Olson, to discuss his life story and what makes SkyRider such a special place. 

Nathan Einkorn of Quick Start Lending shares his driving force of loving and serving other people through his business. Nathan is an achiever and his success has come from doing the work, the mind work, self belief work, and the work of running his business. He is constantly learning and seeking to better serve his clients.

What is Einkorn Wheat - World's Oldest Grain: Interview with Sue Becker

Welcome to a brand new episode of the 'Bakery Bears Radio Show'!   Ladies and gentlemen, can you believe we've haven't been able to record a new 'Radio Show' since April?!! The wait may have been long, but we can finally get back outside safely and start recording shows again and my goodness do we have some wonderful ones in store! But today we start with a catch up and an introduction to the joys of Einkorn wheat!    Join Dan & Kay as they:  Welcome you back to the show and talk a little bit about what they have been up to the last few weeks  Kay mentioned 'Farmhouse on Boone' https://www.youtube.com/channel/UCFfhvjvRMWDeJhX88dv-EmQ  We discussed Einkorn wheat https://www.einkorn.com/einkorn-history/?v=3e8d115eb4b3  Kay mentioned https://en.wikipedia.org/wiki/The_Clan_of_the_Cave_Bear  You can find past episodes of the Radio Show here: On Podbean : https://bakerybearsradioshow.podbean.com  On Apple Podcasts : https://podcasts.apple.com/gb/podcast/the-bakery-bears-radio-show/id1474815454  Find out more about the 'Radio Show' and its presenters here www.bakerybears.com/listen/ - You'll also find links to all our social media platforms, how you can become a patron of the show, there's also a link to our brand new ‘ Radio Show Crew' Facebook page and lots more.   We'll see you in two weeks for the next episode of the Radio Show!  Follow the Bakery Bears on Twitter https://twitter.com/bakerybears Follow the Bakery Bears on Facebook https://www.facebook.com/bakerybears/ 

August is known as National Sandwich Month. As today's modern bread has so many problems, Aaron Zober interviews Monica Ford to talk about how einkorn sourdough bread offers both the traditional way of fermenting dough and uses the ancient grain einkorn which even some people with gluten sensitivity can handle. Einkorn sourdough bread is one of the many items on Monica's extensive menu for her home delivery service Real Food Devotee. Monica talks about her health story success of eliminating her allergies plus coming from a family in the restaurant business and how she's now paying it forward and offering everybody a chance to have real food delivered to their homes. Aaron gives Monica a chance to also bring up her other offerings which would go well with her einkorn bread to make the perfect sandwich. And if you're paleo or can't digest any wheat, she's got a gluten free bread made of almond and coconut flour Monica then closes the show out talking about her bone broths and how you can buy them in stores and even in a cafe where you can order it just like coffee.

This week: a lively discussion about the wildest doughnut flavors in the country, as well as our picks for the best cakey, glazed, and jelly-filled doughnuts in Connecticut and New York. We explore the trend of the “new” happy hours—both with and without alcohol—and Carla Bartolucci, the author of the cookbook Einkorn, is our special guest. If you cook for someone with a gluten sensitivity, you won’t want to miss what Carla and her husband are doing with this ancient grain. Plus, we make pizza, quick bread, and more, all with delicious, nutty einkorn. Aired: March 16, 2017 (original air date: February 18, 2016) Photo: doughnut plant by Garrett Ziegler/flickr, creative commons CONTRIBUTORS AND GUESTS:• Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn.• Anthony DeSerio — cocktail expert• Carla Bartolucci — author of Einkorn, co-founder of Jovial Foods, Inc. MUSIC:• “Got to Give it Up,” Marvin Gay• “Happy (Instrumental)," Pharrell Williams• “Beans and Cornbread,” Louis Jordan and The Tympany Five• “Girl On Fire,” Alicia Keyes• “Good to Be Alive,” Andy Grammer• “Everybody Eats When They Come to My House,” Cab CallowaySupport the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Liz Wolfe is a nutritional therapy practitioner certified by the Nutritional Therapy Association, blogger at CaveGirlEats (now RealFoodLiz.com), and is the author of the new book, Eat the Yolks. She's also a real-food cook and amateur homesteader raising goats, chickens, and pigs. In this episode, Abel and Liz discuss: Happiness (not appearance) and enjoying food as part of health; The danger of obsessing over "vanity pounds" and weightloss; Transitioning from a modern, urban life to a farm as a bad cook; Ancient bread and the pitfalls of conventional farming; Thoughtful omnivorism and a rant against the "Paleo Police"; And more about former diet dilemmas to cooking real food. Enjoy the show! [powerpress channel="podcast"] Show Notes Six years trained with Michael Rutherford, Bootcamp Fitness, Kansas City. Coach Rut introduced Liz to Robb Wolfe who was breaking out on his own. Started her own blog talking about Paleo and sharing what she was eating. Her appearance used to be at the expense of health, but later flip-flopped. Misery and restriction diets she was on made her terribly unhappy. Maintained a "thinspiration board" with skinny pictures for motivation. Had skin issues and disorders (like acne, eczema, etc) tied to her food. After five years of eating well, she's never been happier and healthier. Don't picture yourself thin, picture yourself in full health instead. Our body's expression of full health may not be what we want to see. Once you learn to love real food and health, you'll also love your body. You can't put a number on feeling good (e.g., scale, tape, calipers, etc). When you try to lose "vanity pounds," you lose the point of this journey. Strive to be functional and happy your whole life instead of preoccupied. Was on The Zone, Low-Card, Ketogenic, etc and something was still missing. Grass-fed beef was her first introduction to this new healthy lifestyle. In city, farmer markets were plenty; once rural, food is paradoxically bad. This led to developing her farm, growing her own food, and homesteading. Conventional farming and conglomerates are changing the food landscape. She says she's more about real food, without processed stuff, than Paleo. "Paleo" is just a label for a diet, but it's not about the lifestyle. Paleo is about a vast body of information, science, and common-sense. Ancient bread is made with rhizome, which is not a grain at all. Modern wheat is not like ancient, wild wheat (like Einkorn) or grains. Paleo is not a historical reenactment, there's still science on our side. Today's food are fundamentally different than our grandparents' food. Wheat sourced in America vs. sourced traditionally (like in Italy). Fermenting, properly preparing foods such as sprouting, and organic. You don't have to be a good cook to start making and enjoying real food. Breakfast used to be FiberOne, soy milk, with Aspartame sprinkled on top. So there is a learning curve but it gets easier and you find favorites. One way is to find great restaurants that support local producers. Liz coined the term "thoughtful omnivorism," which Abel likes. It's thinking about where your food comes from, giving back to the soil. Excusing ourselves from the food chain is making us sicker, less happy. "Where does my food come from," and then "where can I get better food." "Embrace the suck," and be outside rather than on the treadmill. Quit talking about weightloss at all costs, or whether caveman ate bread. Focus instead on real food, where it comes from, and how it makes us feel. We should stop "Paleo-policing" each other about dumb, little points. Went to high school with Lewis Howes, a past guest on the show. Recommended Resources "Eat The Yolks" by Liz Wolfe CaveGirlEats (now RealFoodLiz.com) is her blog Coach Rut (Michael Rutherford) Rhizome for ancient bread 24 Diner restaurant in Austin Common acquaintance is Lewis Howes [ois skin="Postage"]

Liz Wolfe is a nutritional therapy practitioner certified by the Nutritional Therapy Association, blogger at CaveGirlEats (now RealFoodLiz.com), and is the author of the new book, Eat the Yolks. She's also a real-food cook and amateur homesteader raising goats, chickens, and pigs. In this episode, Abel and Liz discuss: Happiness (not appearance) and enjoying food as part of health; The danger of obsessing over "vanity pounds" and weightloss; Transitioning from a modern, urban life to a farm as a bad cook; Ancient bread and the pitfalls of conventional farming; Thoughtful omnivorism and a rant against the "Paleo Police"; And more about former diet dilemmas to cooking real food. Enjoy the show! [powerpress channel="podcast"] Show Notes Six years trained with Michael Rutherford, Bootcamp Fitness, Kansas City. Coach Rut introduced Liz to Robb Wolfe who was breaking out on his own. Started her own blog talking about Paleo and sharing what she was eating. Her appearance used to be at the expense of health, but later flip-flopped. Misery and restriction diets she was on made her terribly unhappy. Maintained a "thinspiration board" with skinny pictures for motivation. Had skin issues and disorders (like acne, eczema, etc) tied to her food. After five years of eating well, she's never been happier and healthier. Don't picture yourself thin, picture yourself in full health instead. Our body's expression of full health may not be what we want to see. Once you learn to love real food and health, you'll also love your body. You can't put a number on feeling good (e.g., scale, tape, calipers, etc). When you try to lose "vanity pounds," you lose the point of this journey. Strive to be functional and happy your whole life instead of preoccupied. Was on The Zone, Low-Card, Ketogenic, etc and something was still missing. Grass-fed beef was her first introduction to this new healthy lifestyle. In city, farmer markets were plenty; once rural, food is paradoxically bad. This led to developing her farm, growing her own food, and homesteading. Conventional farming and conglomerates are changing the food landscape. She says she's more about real food, without processed stuff, than Paleo. "Paleo" is just a label for a diet, but it's not about the lifestyle. Paleo is about a vast body of information, science, and common-sense. Ancient bread is made with rhizome, which is not a grain at all. Modern wheat is not like ancient, wild wheat (like Einkorn) or grains. Paleo is not a historical reenactment, there's still science on our side. Today's food are fundamentally different than our grandparents' food. Wheat sourced in America vs. sourced traditionally (like in Italy). Fermenting, properly preparing foods such as sprouting, and organic. You don't have to be a good cook to start making and enjoying real food. Breakfast used to be FiberOne, soy milk, with Aspartame sprinkled on top. So there is a learning curve but it gets easier and you find favorites. One way is to find great restaurants that support local producers. Liz coined the term "thoughtful omnivorism," which Abel likes. It's thinking about where your food comes from, giving back to the soil. Excusing ourselves from the food chain is making us sicker, less happy. "Where does my food come from," and then "where can I get better food." "Embrace the suck," and be outside rather than on the treadmill. Quit talking about weightloss at all costs, or whether caveman ate bread. Focus instead on real food, where it comes from, and how it makes us feel. We should stop "Paleo-policing" each other about dumb, little points. Went to high school with Lewis Howes, a past guest on the show. Recommended Resources "Eat The Yolks" by Liz Wolfe CaveGirlEats (now RealFoodLiz.com) is her blog Coach Rut (Michael Rutherford) Rhizome for ancient bread 24 Diner restaurant in Austin Common acquaintance is Lewis Howes [ois skin="Postage"]