Podcasts about flexitarian

In this episode, Leslie Beck, Medcan's Clinical Director of Food and Nutrition, discusses the US News & World Report's Best Diets rankings. This year marks the 15th year in a row that the US News & World Report has published these diet rankings, which were released in early January. Sixty-nine leading health experts evaluated 38 diets in 21 different categories. Beck reveals the top four overall-rated diets for 2025 and also highlights some of the other notable category winners, and explains how following these diets can help you achieve your health goals. The Rankings: Out of 38 diets, which diet ranked highest? (Hint: It's one of these four):  MIND diet Flexitarian diet DASH diet Mediterranean diet The Categories: In addition to Best Overall Diet, categories also included:  Best for Healthy Eating Best for Inflammation, Brain Health, Menopause, Prediabetes, Arthritis and Fatty Liver What The Top Diets Have in Common: Key features that support overall health and well-being Takeaways: All of this year's top rated diets emphasize whole plant foods, fruits and vegetables, whole grains, beans and lentils, nuts, lean proteins and healthy fats, while limiting adding sugars and saturated fats. All of the diets have solid evidence to support their effectiveness for managing or preventing a health condition or chronic disease. None of the diets restrict entire food groups or ban certain foods.  The best diet is the one you can sustain long-term while meeting your health and lifestyle needs. When considering a diet, ask yourself: Does the plan promote a way of eating that's good for your children? (Find out why that's important by listening to the episode).  For personalized advice, consult your doctor or a Medcan dietitian at www.medcan.com/nutrition.

On today's episode of the podcast, we dive into plant-based diets to explore the benefits and challenges of vegan, vegetarian, and flexitarian ways of eating. We discuss what it means to follow a vegan diet, the potential nutrient deficiencies to watch for, and how it compares to other diets in terms of health and sustainability. We also examine the environmental impacts of meat consumption versus plant-based diets, considering factors like greenhouse gas emissions, monocrop farming, and regenerative agriculture practices. This episode shares insights on how to make plant-based eating sustainable for both your health and the planet, along with tips for finding local and regenerative food sources.In this episode, we discuss:Vegan vs Vegetarian vs Flexitarian DietsHealth Benefits of Each DietCons Of Each OneEnvironmental Impact of Eating Meat vs. Not Eating MeatChoosing the Right Diet for YouWant More?Join our Newsletter Online Nutrition Coaching Join our Facebook Group1:1 Fitness Coaching Get 3 weeks of nutrition support for freeFree Knee Pain Training GuideGet hundreds of movement demos on our Youtube channel

In this episode, I talk about the pros and cons of a flexitarian eating style and how to know if it's the right choice for you as an endurance athlete. Read the full blog article here.

In this episode, I chat with Lindsey Cunningham, CEO of RollinGreens, about the booming plant-based food industry and its impact on both our health and the planet. Lindsey shares how RollinGreens is reshaping plant-based offerings, focusing on allergen-friendly, sustainable products without sacrificing taste or nutrition. We dive into the science behind plant-based proteins, like pea and shiitake mushrooms, and discuss how incorporating more plant-based foods can boost your health, help with weight loss, and support a more sustainable lifestyle. If you're curious about the benefits of plant-based eating, this episode has valuable insights you won't want to miss! Key Takeaways: RollinGreens is leading the plant-based food revolution with allergen-friendly, gluten-free, and eco-conscious products. The flexitarian diet, which includes occasional animal protein, is highlighted as a sustainable and attainable lifestyle choice. Pea protein combined with shiitake mushrooms offers a complete protein profile, challenging the belief that plant-based diets are nutritionally lacking. Avoiding glyphosate in food production is crucial for health and environmental sustainability. The shift from frozen to shelf-stable products by RollinGreens highlights the brand's commitment to reducing environmental impact. More about Lindsey Cunningham: Lindsey and Ryan Cunningham are the dynamic duo behind RollinGreens, a certified woman-owned business based in Boulder, Colorado. RollinGreens specializes in delicious, shelf-stable plant-based proteins and meals that offer a convenient, nutritious option for today's busy, health-conscious consumers. In 2011, they breathed new life into their family's 1980s food truck, turning it into the foundation for what would become a nationally recognized brand. Today, RollinGreens is available in over 5,000 stores across the country, has expanded its product line, and earned accolades including a memorable appearance on Shark Tank and frequent guest spots on QVC. Their journey showcases how passion, innovation, and a commitment to healthy, sustainable living can create a lasting impact in the food industry.

Let's discuss a study comparing plant-based, flexitarian, and omnivorous diets, focusing on their effects on cardiovascular risk factors and body composition. Elongate Your Fast with the updated Berberine Fasting Accelerator by MYOXCIENCE: https://bit.ly/berberine-fasting-accelerator  Use code podcast to save 12% Link to research: https://bit.ly/4ebrkFB ----------------Show Notes------------------------------ 0:00 Intro 0:20 Study on plant-based diets and cardiovascular risk factors. 0:58 Discussion of higher alcohol and sweets consumption in omnivores. 1:55 Meat consumption differences among vegans, flexitarians, and omnivores. 4:48 Differences in body composition between omnivores, flexitarians, and vegans. 5:39 Insights on fruit and vegetable consumption as a proxy for diet quality. 6:35 LDL cholesterol and triglycerides are higher in omnivores. 7:49 Study limitations: sweets, alcohol, and calorie consumption impact results. 8:41 Flexitarian diets and pulse wave velocity compared to other groups.  

We heard from listeners that one of the top barriers to eating plant-based is who we eat with. So much of our food is rooted in culture and tradition, and breaking from the norms of our social circles may create some dinner table friction. But we're here to help!On this episode, you'll hear: Listeners share how they're family reacted when they started eating plant-based. Tried and true advice on how to eat in harmony with meat eaters. How Isaias Hernandez's family reacted when he became vegan and what his vision of a more equitable plant-based future looks like. Data-backed responses to the most common questions you mat get as a first-time plant-based eater. 

A flexitarian diet, which is plant-heavy and meat-light, has been linked to a significantly lower risk of premature death and benefits the planet. However, this diet's nutrient targets may not meet everyone's needs. Ciara speaks with Sarah Keogh, a dietitian at Eatwell.ie, to discuss the benefits and potential downsides of this dietary approach.

A flexitarian diet, which is plant-heavy and meat-light, has been linked to a significantly lower risk of premature death and benefits the planet. However, this diet's nutrient targets may not meet everyone's needs. Ciara speaks with Sarah Keogh, a dietitian at Eatwell.ie, to discuss the benefits and potential downsides of this dietary approach.

Plant-based eating is one of the most impactful climate actions we can take, but changing our diets can be overwhelming. How can we get started and stick with it?On this first episode of Second Nature, we're hearing from listeners about how they've started adding more plants to their plates, finding inspiration in delicious recipes, and getting inspiration from the power of our collective action. ‍On this episode, you'll hear:Motivation and practical tips from listeners across the plant-forward spectrum: flexitarians, vegetarians, and vegans.An interview with food writer Alicia Kennedy about how the food industry needs to reckon with the environmental impact of meat, plus delicious plant-based recipes to try.How our collective shift to more plant-based meals can impact the meat industry.

The rise in alternative foods has become a growth driver for the food industry at large and has created new opportunities for innovators and consumers to experience new foods, alike. This week, we are joined by Maizly CEO, Tim Leclercq, to talk about the most abundant crop in the world being transformed into a new drink: corn-based milk. From taste to mouth feel, Tim gets into Maizly's differentiated product and functionality. He also talks about its environmental impact versus other milk alternatives and Maizly's commitment to sustainability – from product creation to packaging. Why milk? And why corn? Maizly's founding expands well beyond a business getting off the ground. Tim discusses their passion project in Sub-Sarahan Africa, nutrition access for infants as a challenge and their ability to deliver life-saving solutions to young babies. As Tim looks ahead at Maizly, the U.S. market is on the horizon; so what's next? He talks working with corn growers, who is driving the next wave of food innovation (hint: he thinks there is a lot of smaller competitors coming) and when Maizly will hit store shelves and e-commerce sites near you.

The rise in alternative foods has become a growth driver for the food industry at large and has created new opportunities for innovators and consumers to experience new foods, alike. This week, we are joined by Maizly CEO, Tim Leclercq, to talk about the most abundant crop in the world being transformed into a new drink: corn-based milk. From taste to mouth feel, Tim gets into Maizly's differentiated product and functionality. He also talks about its environmental impact versus other milk alternatives and Maizly's commitment to sustainability – from product creation to packaging.  Why milk? And why corn? Maizly's founding expands well beyond a business getting off the ground. Tim discusses their passion project in Sub-Sarahan Africa, nutrition access for infants as a challenge and their ability to deliver life-saving solutions to young babies.  As Tim looks ahead at Maizly, the U.S. market is on the horizon; so what's next? He talks working with corn growers, who is driving the next wave of food innovation (hint: he thinks there is a lot of smaller competitors coming) and when Maizly will hit store shelves and e-commerce sites near you. 

Sup Betas. today is a little slow and less energetic. Saylor wasn't feeling entirely himself and Derek was feeling just right.

There are proposals for what is called the Flexitarian Diet Plan which is based on reducing meat consumption and adding more plant-based food. Just weeks ago, the media managed to up the fear porn against poultry, beef, pork, eggs and dairy products by mentioning ‘diseased' birds, cows and pigs. Recently, however, there's been silence from news outlets as the Donald Trump trial and Israel are the topics for their agenda. Weaponizing food through the promotion of agroterrorism is only part of the UN and WHO sustainable goals. Those who wish to push GMO vegetables and lab-grown meats will profit and their investments in bug meal or insect foods will also flourish. Tonight on Ground Zero (7-10pm, pacific time) Clyde Lewis talks with organic food consultant and activist, Amber King about EVE OF DISTRACTION - WARNING OF THE FLEXITARIAN AGENDA. Listen Live: https://groundzero.radio Archived Shows: https://aftermath.media

This Episode # 61 introduces a new concept for Wellness Connections, which is "TOP TOPICS".  Listen in to learn more about what that will encompass. You can also find me at my website  judithguerra.com FYI - Top Topics Sources - Cool Food by Robert Downey, Jr. & Thomas Kostigen (coolfoodbook.com) Ashley Tisdale Just Shared Why She Had to Stop Being Vegan (eatingwell.com) Flexitarian Meal Plan: 1,500 Calories (eatingwell.com) History of Earth Day Earth Day 2024 - Origins, Theme, Celebration | HISTORY All the best in Wellness! Judith

Today’s Links! Wonderful World: Explore stunning Barcelona and its culinary wonders, with Phil Rosenthal! Link HERE. Good For You: The comic films of Buster Keaton are always Good For You! Explore them HERE! Sounds Good: Enjoy a performance of Bach’s Cello Suite No. 2 in D Minor, HERE.

The raising of livestock is one of the major contributors to greenhouse gas.  Our industrial meat production processes are cruel and inhumane to the animals as well as the people who work within the system. The over-eating of meat is a major contributor to the decline in health of the planet's population. So why not change things up a bit? Flexitarian is the new buzzword for those who have decided to give up a bit of meat, use meat substitutes, and generally try for a bit of moderation in their diet.   Join Annie and Jay Warmke of Blue Rock Station for a discussion of the various challenges and complexities of living a sustainable life.

She's done a fast thought with us, but we finally got a chance to hang out for real with her.  This started with a journey to switch the family to vegan, and she realized how hard it was to get healthy, tasty and relatively to make. check out Yumasoy here: https://yumasoy.com/ Find Gina here: https://www.linkedin.com/in/gina-arsens-cpa-ca-cbv-05533312/

Unlock the world of functional smoothies with Chelsie Hodge, the dynamic Founder and CEO of Blender Bites. In this episode, we chat about the health benefits and the ingredients that make these smoothies more than just a tasty treat. Whether you're a smoothie enthusiast or just getting started, Chelsie's expertise on superfoods, adaptogens, and the magic of blending will inspire you to level up your nutrition game. In this episode you'll hear:3:15 – Blender Bites presence in the U.S.4:15 – About functional beverages5:25 – Chelsie's background7:40 – Is it better to eat your nutrients than to drink them?9:15 – Blender Bites new caffeinated Frappés12:25 – Sugar comparison15:30 – What new products are in the pipeline?16:10 – Blender Bites Partnership with Julianne Hough Credits:Executive Producer and Host: Esther GarfinSound Recording and Editing: Will Crann Thank you to our sponsor prolon®. Save 15% with discount code AFN15 here. If you use the link, Alternative Food Network may receive a small commission from your purchase.As referenced in the episode:Blender Bites: https://blenderbites.com/Subscribe to Alternative Food Network's newsletter here.To help us get to know you, kindly take 30 seconds to fill out this SURVEY from the Producer of Plant-Based Diet.

Have you ever wondered what it means to be a vegan, a vegetarian, a flexitarian or a pescatarian? What about the difference between a vegan diet, a plant based diet or a plant forward diet? Welcome to our latest podcast episode where we explore the world of all the diets that are trying to reduce or eliminate animal products. Today we'll dive deep into each of them and explain their differences, similarities, and why imperfection is part of the process of making more plant based choices or going vegan. We'll also be taking a closer look at the full definition of veganism, and I give you my perspective on how we need to reframe the way we judge ourselves when making a choice that wasn't "perfect", and why there are more and more of these labels than ever before, when it comes to eating in this way. Whether you're curious about these diets and ways of eating or just looking to learn more, this episode is the perfect place to start. Join us as we discuss veganism from a different perspective, and I give you an important question to ask yourself when incorporating more plants into your diet, so that the changes last and are sustainable. For additional resources check out the show notes for this episode. To learn more about the work we do, and explore our courses, blog, recipes and more, visit brownble.com

Whether you're vegan, lactose intolerant or simply curious about plant-based milks and their ingredients, this episode is for you. To help us take a closer look at milk substitutes, Esther is joined by the CEO of MALK Organics, Jason Bronstad. In this episode you'll hear:3:10 - How Jason Bronstad changed and improved his eating habits 5:30 - Ingredients in some plant-based milks including gums, oils and fillers10:15 - Why MALK Organics chose to produce oat and almond milk12:30 - What's the difference between refrigerated and tetra pak plant-based milks?16:00 - Should people switch their plant-based milks periodically?18:50 - Food sensitivity testing22:30 - What is the #turnitaround campaign?24:30 - Value, mainstream vs. premium products Thank you to our sponsor prolon®. If you use the following link, Alternative Food Network may receive a small commission from your purchase. Save 15% with discount code AFN15 here: https://prolonfast.com/products/gofast?rfsn=7478581.2d3e0c6&utm_source=refersion&utm_medium=affiliate&utm_campaign=7478581.2d3e0c6As referenced in this episode: MALK Organics: https://malkorganics.com/CREDITS:Executive Producer and Host: Esther GarfinSound Recording and Editing: Will Crann

Are you overwhelmed by the plethora of diet options available, such as Atkins, Paleo, Keto, Keyto, Mediterranean Diet, and Flexitarian? It can be challenging to determine which one is right for you. Additionally, how quickly should you expect to lose weight during your journey? Our personal experiences have provided us with some answers to these questions.In this week's Tuesday episode of the OTG Podcast, Shawn and Fil delve into the topic of dieting. They discuss the mental and physical aspects of dieting, the benefits of restrictions for growth, and whether or not you should embark on a diet. They also provide tips for losing weight quickly. So, grab a bowl of delicious cauliflower rice and your comfiest pants, and tune in to this week's OTG Podcast!! If you enjoyed this impactful and beneficial episode, please share it with others! Sharing helps us grow our community and create more fantastic content. Check out the links to learn more about us. Thank you! Learn More About Us Here! https://youtube.com/channel/UCAVQqmk8ys-PaAkge9iSQdQ https://www.otgfitness.com/ IG LINKS: Fil: https://www.instagram.com/otg.fil/ Daryl: https://www.instagram.com/otg.darryl/ Shawn: https://www.instagram.com/shawn.wzdm/

Today we dive into the world of the flexitarian diet. Get ready to uncover this flexible eating approach's real-world benefits and strategies.    Episode Highlights: What is the Flexitarian Diet Health Benefits of Flexitarianism Practical Tips for Embracing a Flexitarian Lifestyle:   The flexitarian diet offers a realistic and adaptable approach to nutrition, allowing us to prioritize our health while enjoying the pleasures of plant- and meat-based eating.  Read: Embracing Flexibility: The Health Benefits of the Flexitarian Diet Read: Plant-Based vs. Vegetarian - What's the Difference?  Listen: Real World Nutrition Episode 15: Plant-Based vs. Vegetarian Diets   Enroll in the Mini Course: 6 Tips for the Busy Person to Have Sustainable Energy: All-Day Energy Through Food AND Companion Workbook Learn more about the  Real World Nutrition Membership and get your name on the waitlist for the first notification when it opens. Schedule a free-30 minute introductory call today to learn how I can help you reach your health and wellness goals. Follow to get new episodes each week automatically.    Join the Real World Nutrition Facebook Group. Sign up for my weekly email newsletter.   Form for Show Ideas. Social Links and More

Part 1 of 3: The Flexitarian Diet is a Lifestyle, Not a “Diet”   The average American diet is low in vegetables, fruits, and dairy, and high in saturated fat, sodium, and added sugars, which is a significant public health issue. Switching to a flexitarian eating pattern, which contains both plant-based and animal-based foods in a balanced approach, can help encourage a healthy lifestyle, and with possible benefits to the planet, too. This 3-part series discusses the benefits of flexitarian eating and its intersection with promoting a healthier relationship with food and planetary health through sustainable zero waste cooking efforts.  Tune into this first episode in the series to learn about: ·       how the flexitarian concept was born ·       the prevalence of flexitarianism ·       the components of flexitarian eating ·       the health and nutrition advantages of adopting a flexitarian eating pattern ·       tips to become more flexitarian including meal examples ·       how animal protein foods fit into this eating style ·       common misconceptions about the flexitarian ‘diet' ·       how to shop and plan for flexitarian eating on a budget ·       flexitarian protein swaps  This 3-part series is sponsored by Danone North America. This series has been submitted to the Commission on Dietetic Registration for 3 hours of continuing professional education credits for RDNs, NDTRs and CDCESs. Full shownotes and resources at: https://soundbitesrd.com/237       

On this episode of Knowing Animals, we speak to Brian Kateman. Brian teaches environmental science, sustainability, and environmental communication at Kean University in New Jersey and Fordham University in New York. However, he is probably best known for his activism and journalism. He is the founder of the Reducetarian Foundation, and the author of several books about food and food systems. In this episode, we discuss his 2022 book Meat Me Halfway, and his 2021 documentary of the same name. The episode is brought to you by AASA (the Australasian Animal Studies Association) and the Animal Publics book series from Sydney University Press.

A "flexitarian" describes someone who eats mostly plant-based foods but occasionally eats meat, poultry, and fish. Vegan, vegetarian, pescatarian, or carnivore, no matter what group you fall into, it's imperative that we remember nothing extreme will last forever. Whether it's running marathons, bodybuilding, or avoiding any food that came from an animal, we eventually find ourselves going down a slippery slope of, "I can't live like this forever." Our bodies want homeostasis and neutrality, not current fads or yo-yo-ing from one extreme to the next. Today we deep dive into how your choices affect not only your mind and your body but also the environment. Take everything you read/hear with a grain of salt because as much as there are statistics, there are also an equal amount of opinions. In taking a holistic approach to our diets, we can become more aware of what makes us feel good and what makes the world a healthier place to live.

Chef Alicia Jenish-Mc Carron of the LinkedIn San Francisco office and Katie Cantrell, CEO of Greener By Default, are two passionate plant-based advocates who share fascinating information about the pilot plant-based program they implemented at the LinkedIn office. Hear how the pilot was received, the delicious plant-based dishes that Chef Alicia creates on-site and what the office has on their menu these days, post pilot. Plus, get tips on how you can make a difference in your own workplace and create a more sustainable and healthier environment. Don't miss this inspiring episode!In this episode you'll hear: 3:00 – Mission of Greener By Default4:00 – The LinkedIn-Greener By Default pilot plant-based program6:30 – The response to the pilot at the LinkedIn San Francisco office 12:10 – Reasons to consider plant-based as the default menu in a corporate setting13:05 – Greener By Default's work with New York City public hospitals 13:45 – What Chef Alicia considers when planning menus for LinkedIn San Francisco15:00 – How is the budget affected with this type of program?16:20 – Plant-based milks that Chef Alicia makes on-site18:45 – Did the pilot work: What's on the menu today at LinkedIn San Francisco?19:40 – Types of Greener By Default clients23:45 – Got questions for Chef Alicia?25:30 – What else Chef Alicia makes in-houseAs referenced in this episode: Greener by default website: https://www.greenerbydefault.com/Subscribe to Doctors+ Premium Episodes on Apple PodcastsCREDITS:Host: Esther GarfinSound Recording and Editing: Will Crann

Have you ever wondered what it means to be a vegan, a vegetarian, a flexitarian or a pescatarian? What about the difference between a vegan diet, a plant based diet or a plant forward diet? Welcome to our latest podcast episode where we explore the world of all the diets that are trying to reduce or eliminate animal products. Today we'll dive deep into each of them and explain their differences, similarities, and why imperfection is part of the process of making more plant based choices or going vegan. We'll also be taking a closer look at the definition of veganism, and I give you my perspective on how we need to reframe the way we judge ourselves when making a choice that wasn't "perfect", and why there are more and more of these labels than ever before, when it comes to eating in this way. Whether you're curious about these diets and ways of eating or just looking to learn more, this episode is the perfect place to start. For the video version of this podcast click here or visit our Youtube Channel. For all the links and resources mentioned in today's episode click here.

In this week's episode we interviewed Gretel Schueller, managing editor of health at US news, to discuss the results from this year's Best Diet rankings and the methodology used to compile the list.

Wednesday, December 21st — In today's episode, we talk about: 'Plant-based' mentions on menus up 2800% since 2018 (VegNews) Clarifications on the Flexitarian Diet (Philly Voice) New Food Trends for 2023 (US News & World Report) The Plant-Based Morning Show is presented by Complement. Tune in live on Instagram (@nomeatathlete_official and @complement), or watch on Facebook, YouTube, Twitter, or Twitch every weekday at 11am Eastern! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Monday, December 19th — In today's episode, we talk about: Weekend update, Argentina wins World Cup Justin Fields becomes 3rd QB in NFL history to rush for 1,000 yards in a season (ESPN) What we can learn from studying anti-vegan groups? (Psychology Today) The flexitarian diet is making a comeback (Health News) The Plant-Based Morning Show is presented by Complement. Tune in live on Instagram (@nomeatathlete_official and @complement), or watch on Facebook, YouTube, Twitter, or Twitch every weekday at 11am Eastern! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Set disciplined defaults, but leave some wiggle roomSee omnystudio.com/listener for privacy information.

It was a full house for the Thanksgiving feast cooked up by Chef Ke'Anna Dodds this year. Just in time for you to get some ideas for your Thanksgiving! Guest co-hosts Cassie Klapp and Tie Roberts joined us for a true celebration. We have a lot to be thankful for, and one of those things is our listeners that have been with us all along. We truly do appreciate you! Listen to this episode and get tips and tricks behind the vegan meal she cooked us, as well as her Flexitarian style of cooking for herself and others. Hear how we all individually like to celebrate and get some recipes from us all. This was simply a fun and exciting episode. Stay tuned for a new announcement coming from us soon. Keep following us on @samebizpod, @adifferentdayradio, and our newest handle @network1on1. Thanks again to our guest Ke'Anna Dodds of Rue Kitchen & the Vista Twilight Market. Also, a big thanks to Tie Roberts of Frontline Careers and Cassie Klapp from the San Diego County Department of Health & Human Services. Great things are coming from them all! Lastly, thanks to our sponsors and partners- YourInsurancePlace.com, the Industry Insights podcast, the Vista Tours podcast, Star Fox Media, and Velocity- The Vista Chamber podcast! We couldn't do this without you all. --- Support this podcast: https://anchor.fm/samebizpod/support

In this episode, we meet Chef Fab, a boutique owner-turned-restaurateur. Fab's creations aim to feed "flexitarians" the comfort foods they miss while eating more plant-based diets. From the Crain's newsroom, Ally Marotti reports on the surprise early closure of Gold Coast steakhouse Tavern on Rush. Plus, in this edition of “Where Dave Ate,” David visits a Bucktown address that has been home to six different restaurants in 20 years.

กินกู้โลก รู้จัก Flexitarian และ Vegan สุขภาพดี โลกดี

In this episode of Fitness Disrupted 2.0 Tom gets worked up over the term "Flexitarian" diet...

Invitata mea de astăzi, Patricia Rusu, este specialist în nutriție regenerativă și integrativă, dar și creatoarea programului The Flexitarian Way (https://patriciarusu.ro/flexitarian).O cunosc de câțiva ani și mi-am dorit să asculți și tu cu câtă pasiune și profesionalism vorbește nu doar despre nutriție, ci și despre cine suntem noi ca întreg, ce înseamnă integrativ atunci când vine vorba despre sănătatea noastră sau despre epigenetică și importanța înțelegerii acesteia.„Singura variantă de a te păstra sănătos – metal, emoțional, fizic – este de a te pune pe un piedestal”, sunt cuvintele Patriciei. Iar acest lucru devine posibil în cadrul programului său de suflet, The Flexitarian Way.Ascultă episodul până la final ca să afli cum te poate ajuta acest program să îți transformi sănătatea și stilul de viață, dar și:

Flexitarian is a noun that refers to a person who has a primarily vegetarian diet but occasionally eats meat or fish. The word flexitarian combines two common English words ‘flexible' and ‘vegetarian' to refer to someone who is flexible in terms of how strictly they adhere to a vegetarian diet. I've been a flexitarian for five years now. If I had to guess I'd say I've had three meals where I've adhered to my vegetarianism.

Episode NotesPublished on July 24, 2022Our Hosts:Mike Ercolano's InstagramKelly Krauss' Instagram

People are motivated to reduce their meat intake for a variety of personal and socioeconomic reasons. This study explores how meat reduction differs for young adults, families, and retirees. By Casey Bond at Faunalytics.org.j Original post: https://faunalytics.org/meat-reduction-through-our-lives/#  Faunalytics is a non-profit organization providing animal advocates with data to understand how people think about and respond to advocacy, and the best strategies to inspire change for animals. They empower advocates with access to research, analysis, strategies, and messages that maximize their effectiveness to reduce animal suffering. Their online research library is free and has summaries of over 4,000 peer-reviewed research articles, public opinion surveys, and blog posts offering deep analysis on every animal issue you can think of. It's the world's biggest collection of opinion and behavior research about animal issues, and it's presented with an emphasis on effectiveness, readability, and useability. Sign up for their email alerts and get weekly or monthly updates on the latest research. How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing #vegan #plantbased #plantbasedpodcast #veganpodcast #plantbasedbriefing #faunalytics #animaladvocacy #vegandata #flexitarian #meatreduction #vegetarian     

Dr. Tom Rifai's lifestyle medicine and health transformation expertise is rooted in a rare combination of training and practice in psychology, internal medicine, lifestyle medicine and clinical nutrition.  He has a notable and strong family history of type 2 diabetes in both parents, a toxic, genetic form of cholesterol and has had the challenge of binge eating disorder, which brought him to the brink of death in 2007 and took his youngest brother's life in 2017.Now, in recovery, he has gathered over 20,000 hours of clinical experience leading and building multidisciplinary lifestyle intervention programs, working with thousands of patients.  From his depth of professional and personal experiences, the Flex5™ Lifestyle Change System was born.  He authored and co-directs Harvard's online Lifestyle Medicine professional CME course, Nutrition and the Metabolic Syndrome, and is a co-host of the True Health Revealed podcast, supported by the non-profit True Health Initiative.  Past accolades include being president of the National Board of Physician Nutrition Specialists, Regional Medical Director of Metabolic Health for the Henry Ford Health System, Associate Medical Director of the world renowned Pritikin Longevity Center and a founding Pritikin Intensive Cardiac Rehabilitation program educator, a Medicare approved program for heart disease reversal.Rifai is now the Medical & Wellness Director for Magna International and CEO of digital health company Reality Meets Science. Both companies are working together to bring the FlexMD Lifestyle Transformation app and digital platform to market next year. And Dr Rifai‘s upcoming book, “The Flex5: Your 5 Keys to Get Lean, Reverse Disease and Forever Health” also promises to hit bookshelves next year.To learn more:True Health InitiativeTom Rifai's Page5 Keys to optimal wellnessTrue Health Revealed Podcast This podcast is brought to you by Emory Lifestyle Medicine & Wellness. To learn more about our work, please visithttps://bit.ly/EmoryLM

How can meat producers appeal to the expectations of Flexitarians looking for #protein alternatives with a similar taste, color and texture of dietary animal proteins? In this NEW! episode of "A Fresh Perspective, food news” podcast, host Jennifer Kulzer, Sr. Digital Marketing Manager, and Garrett McCoy, Senior Manager of Research, Development and Applications, at @Corbion

The government is looking to grow the plant-based meat market investing more than $1 million in a sustainable food company. The loan is from the $200 million Regional Strategic Partnership Fund which aims to build sustainable, inclusive and productive regional economies. The Kāpiti based Sustainable Foods' brand Plan*t markets fake meats like vege-based mince, sausages and chicken nuggets. The Minister for Economic and Regional Development is one of four Ministers who signed off on the deal. Stuart Nash says it is no an admission that we're relying too heavily on unsustainable agriculture.

Ross Mackay is the co-founder and CEO of Daring Foods. Founded in Los Angeles in 2018, Daring Foods produces plant-based chicken aimed to provide a healthy food alternative. The company's products include vegan meat products that are dairy and egg-free as well as contain no palm oil, genetically modified organisms, hormones, or antibiotics, thereby creating a sustainable, delicious and nutritious plant-based option for an audience that consumes chicken multiple times a week. The company has raised over $100M over 3 rounds of funding from investors such as Founders Fund, Drake, Steve Aoki, Naomi Osaka, Cam Newton, and others.SUBSCRIBE TO OUR NEWSLETTER & STAY UPDATED > http://bit.ly/tfh-newsletterFOLLOW TFH ON INSTAGRAM > http://www.instagram.com/thefounderhourFOLLOW TFH ON TWITTER > http://www.twitter.com/thefounderhourINTERESTED IN BECOMING A SPONSOR? EMAIL US > partnerships@thefounderhour.com

Join me on the first guest podcast episode!I have connected with The Flexitarian PT,  author and coach, Adam Stansbury.We chat about how he transitioned from being vegan to a more intuitive way of eating where he re-introduced animal products.  How this was deeply connected to cycles of life, soul path and getting more tapped into his intuitive knowing.  We chat spiritual journeys, energetics, his upcoming book & much more!If you would like to connect with Adam you can reach him here:https://theplantpoweredpt.com/aboutadam/IG: adsstansburyAlso check out his book on Amazon: https://www.amazon.co.uk/Plant-Powered-Transform-Your-Planet/dp/183834070XAllera DawnThe Modern Day High Priestesswww.purelight1111.comIG: @purelightalleraFB: Allera DawnWork with me:https://cf.purelight1111.com/application-pageTestimonials:https://cf.purelight1111.com/testimonials

People want performance. As sustainability focused as a new product can be, if it is truly attempting to dominate the market, the new product has to be as good as or better than the less sustainable incumbent it is looking to replace. This is especially true with sustainable food. To this end, many of us have searched – often in vain – for plant-based dairy products, such as ice cream and cheese, that are both delicious and environmentally sustainable.  In this episode, Chad Reed sits down with Tim Wildin, CEO of Vertage. Using a chef-driven, science-backed, and consumer-focused approach, Vertage develops and sells delicious plant-based cheeses to restaurants across the spectrum in select U.S. cities. Tim talks about his career journey through the sustainable food space, how he teamed up with Chef Margaux Riccio to found Vertage, the secret sauce behind Vertage's plant-based cheeses, and much more. LinksVertageFlexitarian DietSalt, Fat, Acid, HeatEpisode recorded March 22, 2022

Dr. Ian Smith is the author of the #1 New York Times bestselling books, SHRED: THE REVOLUTIONARY DIET, SUPER SHRED: The Big Results Diet, BLAST THE SUGAR OUT, The Clean 20, THE ANCIENT NINE, CLEAN & LEAN and eleven other books with millions of copies in print. FAST BURN, was released in April 2021 and immediately hit the NY Times bestseller list also. His recent novel, Wolf Point, is the second in his Ashe Cayne detective series and has recently been picked up for a TV Series. Dr. Ian Smith served as the solo host of the nationally syndicated, Emmy award-winning television show, THE DOCTORS, and is a longtime medical contributor to Emmy award-winning The Rachael Ray Show. Join Robert Manni, author of The Guys' Guy's Guide To Love as we discuss life, love and the pursuit of happiness. Subscribe to Guy's Guy Radio on YouTube, iTunes and wherever you get your podcasts! Buy The Guys' Guy's Guide to Love now!

Dr. Ian Smith is the author of the #1 New York Times bestselling books, SHRED: THE REVOLUTIONARY DIET, SUPER SHRED: The Big Results Diet, BLAST THE SUGAR OUT, The Clean 20, THE ANCIENT NINE, CLEAN & LEAN and eleven other books with millions of copies in print. FAST BURN, was released in April 2021 and immediately hit the NY Times bestseller list also. His recent novel, Wolf Point, is the second in his Ashe Cayne detective series and has recently been picked up for a TV Series. Dr. Ian Smith served as the solo host of the nationally syndicated, Emmy award-winning television show, THE DOCTORS, and is a longtime medical contributor to Emmy award-winning The Rachael Ray Show. Join Robert Manni, author of The Guys' Guy's Guide To Love as we discuss life, love and the pursuit of happiness. Subscribe to Guy's Guy Radio on YouTube, iTunes and wherever you get your podcasts! Buy The Guys' Guy's Guide to Love now!

My guest this week is DJ Blatner. Dawn Jackson "DJ" Blatner is a registered dietitian nutritionist & certified specialist in sports nutrition. She wrote The Flexitarian Diet, ranked top plant-based diet by US News & World Report. She was the head sports nutritionist of the Chicago Cubs for 10 years and winning coach on the reality show on ABC called My Diet Is Better Than Yours. Tune in to the episode to learn more about how to fine tune your nutrition without missing out on many foods you actually love, primarily by becoming a “flexitarian.“_____________________________In this episode:2:40: What is one thing that DJ used to think was true about nutrition that she now knows is not?4:38: What is a flexitarian diet and why is that DJ's “thing?'7:21: How did DJ's connection with the Cubs relate to her flexitarian diet and her writing of her books?8:59: Should people have less animal protein than they currently do, and why?10:11: What are a few other examples of where people can switch out animal protein for something else?13:15: What is the reasoning behind swapping meat for alternative protein?16:34: Where in the world are the healthiest people located, and what are their nutrition habits?19:58: What are some things that people can do to relax their relationship with food?23:18: What is gluten and what is the deal with gluten free?What is DJ's go-to recommendation for people who have a sweet tooth?32:18: What are some things that women need to be aware of in their diet that men don't have to worry about as much?36:14: Does DJ ever count calories and macros? Why or why not?39:02: What are 5 foods that DJ eats on a weekly basis?43:23: What are three things that DJ can do to get closer to the best version of herself?_____________________________DJ's 3 Keys to Getting Closer to her Best Self:Drink More WaterBe More Consistent With Her Insight Timer MeditationUse Her Standing Desk Adapter More Often_____________________________Want to try out the 10 Week Transformation - THE premiere results oriented fitness program?Go to: https://www.nickcarrier.com/10wt to learn more and get signed up!Follow Nick on Instagram: @carrier_bestyou

Do you have an unconventional career path that has lead you to the world of online cooking classes?If so, then you'll love this interview with Gwen Young, a recent graduate of Cooking Class Business School (CCBS). Gwen took her information technology skills of her first career as a programmer, combined it with her stint as a secondary school teacher and sprinkled in all of her most recent experience running a veggie box delivery business to create It's From Scratch.Her mission is to support people who have to cook for a “mixed economy” of omnivores, pescatarians, vegetarians and vegans. She does this through her interactive online flexitarian cook alongs!In this episode, you'll discover how Gwen:Made the impressive transition from running an in-person business to teaching onlineTook her flexitarian classes to the next level with the content, community and coaching offered in CCBSLearned to make the most of the corporate client market through coaching in CCBSIf you're looking to get inspired as you think through your next move in the online cooking class space, then you'll absolutely love hearing Gwen share her story.SUBSCRIBE, RATE & REVIEW: Did you love this episode with Gwen? Want to hear more just like it? Support The Experiential Table podcast rating and reviewing this show!HELPFUL LINKS:Connect with Gwen on Instagram, LinkedIn and FacebookVisit Gwen's websiteSign up for Gwen's free guide: 5 Meat Free Subs Your Flexi Family Will LoveRegister for my free masterclass, The 4-Step Framework For Profitable Online Cooking ClassesJoin The Experiential Table Facebook groupRead the Episode TranscriptSay hello to me on Instagram