Podcasts about food consumption

Dr Haddad argues that, while policymakers and public health leaders are currently managing a range of urgent priorities, delivering good nutrition must be a foundational component of domestic budgets and development cooperation funding. At a time of great food insecurity, he highlights how nutrition stakeholders will need to do more to make the case as to why it is in the interest of non-nutrition stakeholders to agree to tackle malnutrition in the developed and developing world, with examples from climate, the private sector, and international financial institutions. Dr Haddad's speech is timely, as the 2025 Paris Nutrition for Growth Summit will focus on the critical need for sustained investment in nutrition. About the Speaker: Dr Lawrence Haddad is the Executive Director of the Global Alliance for Improved Nutrition (GAIN) and has held this position since 2016. In 2020 he chaired Action Track 1 of the 2021 United Nations Food Systems Summit: Ensuring Access to Safe and Nutritious Food for All. Dr Haddad is the co-founder of the Standing Together for Nutrition, a response to the COVID-19 crisis, and is one of the drivers behind the Initiative on Climate and Nutrition (ICAN). Prior to GAIN, he was lead author of the Global Nutrition Report, Director of the Institute of Development Studies (IDS), and Director of the Food Consumption and Nutrition Division at IFPRI. He was made a World Food Prize Laureate in 2018 and was awarded a CMG in the 2023 UK Honours List for his “services to international nutrition, food and agriculture”.

The NDC Members of Parliament are calling for a commission of inquiries into the alleged expired rice distributed and unwholesome but consumed by SHS students across the nation.

Website: https://www.drbeen.com/Youtube: https://www.youtube.com/@DrBeenMedicalLectures/videosInstagram: https://www.instagram.com/drbeen_medical/Try a FREE Fit Vegan Fat Burning Meal Plan - https://www.fitvegancoaching.com/fitvegan-mealplan-builder Book Your FREE Consultation Call Here: http://book.fitvegancoaching.com/podcastWelcome to the Fit Vegan Podcast! Dr. Mobeen Syed, CEO of Dr.Been Corp, shares his journey of becoming a medical doctor and software engineer, and how he started teaching medicine through his YouTube channel. He discusses the importance of serving others and the impact of chronic inflammation on our health.In This Episode, We Cover: [00:00-09:16] Intro - Meet Dr. Mobeen - Starting a YouTube Channel and Teaching Medicine.[09:17-24:27] Focus on Chronic Inflammation, Understanding Inflammation: Acute vs. Chronic and The Role of Inflammation in DNA Formation.[24:28-40:24] Triggering Autophagy through Fasting, The Benefits of Autophagy and Cell Cleansing.[40:25-51:36] Intermittent Fasting and Food Consumption, Heat Shock Proteins and Controlled Stress and Reducing Inflammation through Intermittent Fasting.[51:37-1:05:31] Simplifying Life and Connecting with Nature, Managing Workplace Stress and Remote Work and The Role of Inflammation in Chronic Diseases.[1:05:32-1:17:35] Monitoring Inflammation Markers and Using Continuous Glucose Monitors and Reducing Inflammation in Caregiving Situations - Closing Segment.Key Quotes“Whenever there is continuous turnout of the cells, whenever there are continuous replications or divisions of the cell, there is going to be chances of incorrect DNA formations.” -Dr. Mobeen.“When people say to do a sauna or an ice bath or when you exercise and you put yourself in a state of controlled stress that it helps to release toxins and that there's all these health benefits, would that be why?" "Heat shock proteins by their nature always attack the trash in the cells, the tangled proteins” - Maxime.My name is Maxime Sigouin. I am the founder of Fit Vegan Coaching and Empire Builders Agency. I have a passion for serving and helping people live to their fullest potential.I've built and scaled one of the world's top whole food plant-based body recomposition program which you should check out and book your FREE introductory coaching call : http://book.fitvegancoaching.com/podcastIf you are an online coach looking to scale pass 100K+/year you can apply here for mentorship: www.empirebuilder.agencyYou can find me on social media:- Follow me on Instagram: https://www.instagram.com/maximes_official/- Join our FREE Fit Vegan Facebook Community: https://www.facebook.com/groups/thefitvegancommunity- Get your FREE Fit Vegan Meal Plan Blueprint to help you create your own Fit Vegan meal plan

If you've been worried about ultra processed foods, and whether they're going to kill you, please listen to this. As always, it's not as simple as “yes” or “no” but I promise by the end of this episode you'll know what is important, and what is not. Click me for show notes!Time Stamps00:00 Introduction to Ultra-Processed Foods02:49 Understanding the Nova Classification System05:45 The Nutritional Debate: Processing vs. Nutrient Content08:58 The Impact of Texture on Food Consumption

Wanna chat and get more personalized support? I'm offering podcast listeners a free 20-minute Thriving Mama Check-In where we'll evaluate your physical, mental, and emotional health and provide useful resources to help you on your journey.My podcast listeners get 15% off of the entire Paleovalley's product line, and 50% off their tasty and nutritious 100% Grass Fed Beef Sticks (my kids and I LOVE the teriyaki flavor). For those who want access to Wild Pastures regeneratively farmed and 100% grass fed and finished beef, pasture-raised pork, pasture-raised chicken and wild-caught seafood, you can get 20% off for life and $15 off your first box. In this episode, Stephanie interviews Autumn Smith, an expert on regenerative farming and co-founder of Wild Pastures. Autumn tackles common misconceptions about plant-based foods and the environmental implications of animal products. She sheds light on how regenerative agriculture can revolutionize food quality and impact personal and environmental health. Get ready to explore the nutritional importance of animal products, especially during pregnancy and postpartum, and discover practical steps to make informed and sustainable food choices.Autumn Smith faced lifelong digestive issues and anxiety until she turned to whole foods, curing her IBS and experiencing newfound mental clarity and vitality within just 30 days. Co-founding PaleoValley in 2013 with her husband, Chas, they pioneered nutrient-dense products free from sugars and grains. In 2018, they launched Wild Pastures, delivering 100% grass-fed, pasture-raised meat to promote personal health and environmental sustainability. A dedicated mother, Autumn advocates for accessible, nutritious foods and strives to restore planetary health for future generations.To learn more and connect with Autumn, visit her Facebook or Instagram.Resources Mentioned:PaleoValley | WebsiteWild Pastures | WebsiteWild Pastures Burger Co | WebsiteAmerican Grassfed Association | WebsiteFind More From Dr. Stephanie Davis:Thrive Mama Tribe | WebsiteThrive Mama Tribe | InstagramThrive Mama Tribe | Skool

Today we connect with Michael Selden, the CEO and Co-founder of Finless Foods. Finless Foods is a company that works towards building a future for seafood where the ocean is preserved and protected.  With a background in Biochemistry and Molecular Biology, Michael has dedicated his life to climate justice and science advocacy, and Finless Foods is a major part of this mission… Seafood production is facing a variety of challenges, from dwindling resources to climate damage. Finless Foods aims to mitigate these issues by producing plant-based and cell-cultured seafood – all using scientific methods.  In this episode, Michael outlines: The process involved in producing cell-cultured seafood. How fish farming experts contribute to creating well-rounded products.  The most important cuts of fish to provide consumers with. How overfishing is affecting the oceanic ecosystem. Could this approach relieve the pressure from ocean-harvested seafood? Is this the future of seafood production? Determine this for yourself by tuning in now! Visit finlessfoods.com now to learn more about Finless Foods and their unique vision! Take advantage of a 5% discount on Ekster accessories by using the code FINDINGGENIUS. Enhance your style and functionality with premium accessories. Visit bit.ly/3uiVX9R to explore latest collection. Episode also available on Apple Podcasts: http://apple.co/30PvU9

Cody Hopkins is the co-founder of Grassroots Farmers' Cooperative, a pioneering initiative based in rural Arkansas dedicated to connecting consumers with high-quality, ethically-raised meat products. As a first-generation farmer, Cody, along with his wife, transitioned from a background in physics to sustainable farming inspired by figures like Joel Salatin. Over the past decade, they have built Grassroots from the ground up, emphasizing transparency, sustainability, and community-driven solutions to the challenges of modern agriculture.Key topics discussed: Impact of COVID-19 on consumer behavior and food system resilienceThe necessity for more decentralized food processing infrastructureSocioeconomic components of food pricing and consumer educationInnovative financing and ownership models for sustainable agricultureRole of farm subsidies and government policies in shaping the food systemTimestamps:(00:00) - Shifting Consumer Behavior Post-COVID(04:00) - The Economics of Food Pricing and Quality(06:15) - Advocating for Less Meat but Better Quality(12:00) - The Realities of Industrial Poultry Farming(18:00) - Innovative Financing and Ownership Models in Agriculture*** LINKS***Check out our Newsletter - Food for Thought - to dramatically improve your health this year!Join The Meat Mafia community Telegram group for daily conversations to keep up with what's happening between episodes of the show.Connect with Cody:LinkedinConnect with Grass Roots Farmers' Cooperative:InstagramWebsiteConnect with Meat Mafia:Instagram - Meat MafiaTwitter - Meat MafiaYouTube - Meat MafiaConnect with Noble Protein:Website - Noble ProteinTwitter - Noble ProteinInstagram - Noble ProteinAFFILIATESLMNT - Electrolyte salts to supplement minerals on low-carb dietThe Carnivore Bar - Use Code 'MEATMAFIA' for 10% OFF - Delicious & convenient Pemmican BarPerennial Pastures - Use CODE 'MEATMAFIA' 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & MontanaFarrow Skincare - Use CODE 'MEATMAFIA' at checkout for 20% OFFHeart & Soil - CODE ‘MEATMAFIA' for 10% OFF - enhanced nutrition to replace daily vitamins!Carnivore Snax - Use CODE 'MEATMAFIA' Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA.Pluck Seasoning - 15% OFF - Nutrient-dense seasoning with INSANE flavor! Use CODE: MEATMAFIAWe Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! Use CODE 'MEATMAFIA'Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us! Use CODE: MAFIA

Nutritionist Claire Turnball has just returned from the UK where she experienced a lot of restaurants that are now including the calorie amount in the food on the menu. So we're asking our listeners "do calories influence your food consumption?"    LISTEN ABOVESee omnystudio.com/listener for privacy information.

Today, I am blessed to have here with me Dr Donald Vega. He is a registered dietitian, strength and conditioning specialist, and lifestyle mentor based in Costa Rica with more than 24 years of experience in health education.  Dr. Vega, the founder of Kilosophy, established his business with one vision in mind: “Reversing the metabolic disease through a fit, happy and healthy society.” They provide programs for overweight, diabetic, hypertensive, endurance and fitness patients.  Dr. Vega is the only nutritionist with a natural perspective of food and a coaching system he created and perfected by himself about a series of biological strategies to improve the health of individuals. His vision is a world where food is acquired at the farmer's fair, in the butchers and artisanal fishmongers, and the use of processed foods is forever eliminated.  In this episode, Dr. Vega talks about his new book, "The Science of Losing Weight", which offers an indispensable guide to simple and effective weight loss without fuss or the need to deprive yourself endlessly. He also shares different chapters for every factor with different lifestyle behavior. Purchase Dr Donald Vega's brand new book The Science of Losing Weight here: https://amzn.to/3GE2RtH Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- Download your FREE Vegetable Oil Allergy Card here: https://onlineoffer.lpages.co/vegetable-oil-allergy-card-download/ / / E P I S O D E   S P ON S O R S  ⭐ Biotiquest Sugar Shift product. Regulate glucose, reduce cravings, achieve deeper ketosis, and remove glyphosate. Head to https://bit.ly/47QZdbK , and use the coupon code KAMP10 for 10% off their products.  ⭐ Bioptimizers Magnesium Breakthrough. Get the best night of sleep ever. NO OTHER supplement on the market offers 7 types of magnesium in 1 bottle. Visit bioptimizers.com/ketokamp  and use promo code ketokamp10 for 10% off your first order.  ⭐ Upgraded Formulas | http://www.upgradedformulas.com Purchase Upgraded Formulas, Charge Electrolytes, and other products. GET 15% OFF with Coupon Code: KETOSIS Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list.     [02:30] 3 Steps to Reprogram Your Mind: Authority, Intensity and Repetition ·       Authority is when someone comes to you with a message, and you don't have any reference point.  ·       Intensity is when the message has an emotional impact, while the subconscious mind is when you focus on decisions.  ·       Repetition is when you create a dangerous emotional imprint in the subconscious mind. The problem is when this map of reality is not consistent with your goals, then you need to evaluate your beliefs and then start to change them subconsciously. ·       The inductive mind is the creative mind that imprints information into the subconscious mind and looks for coincidences with the idea. ·       The inductive mind is the creative mind, and the subconscious mind is the set goal. The reticular activating system is an area in our mind that opens up when we focus on something, allowing us to see things that were not there before. [22:29] The Impact of Food Consumption on Our Conscious and Subconscious Mind. ·       Social influences on food intake refer to the impact that one or more persons have on the eating behavior of others, either direct (buying food) or indirect (learning from peer's behavior), either conscious (transfer of beliefs) or subconscious. ·       Observation and food consumption elicit positive affective responses, stimulating food intake. It revealed that the observation and consumption of food activate brain regions related to affective processing. ·       When we have enough energy, conscious deliberation enables us to make good decisions. The unconscious, on the other hand, seems to operate fine with low energy. [28:35] Fix Your Circadian Rhythm to Lose Weight ·       A nucleus is an area in the brain behind the eyes responsible for telling the time. When the sun releases blue light, it triggers the release of neurotransmitters, such as melatonin, which is the one that leads to going to sleep. Melatonin is produced during the morning and used later at night. ·       Light produces endorphins in the eyes, which synchronize the system to get BC and do physical exercise. This is due to the rhythm in cortisol that starts to go up whenever you see the first hours of the morning and the light, which is why we don't use fasting glucose anymore as a valid test. ·       When exposed to sunlight, you produce the vitamin D necessary to gain muscle mass. However, if you avoid sunlight, for whatever reason, you are more inclined to lose muscle mass due to the missing part of vitamin D.  ·   Vitamin D is an antioxidant. If you consume a lot of ultra-processed carbohydrates, you are using your firehose with carbohydrates instead of getting this vitamin, getting the processes to lower other general inflammation.   [40:08] Natural Light vs Artificial Light; How This Influences Weight Loss ·       When people take sunshine, their anxiety goes down, but when they are anxious, they crave sweets and salty foods. ·       When they are sleep deprived, they start their day with higher-than-normal glucose levels, and if they exercise, they will have a glucose spike. Insulin can remove the excess glucose and put them back on the level where they start with cravings. ·       Any lifestyle promoting insulin resistance will worsen matters, and food stimuli are only four to 5% of the brain's ability to change eating patterns. To move forward, starting with the water flow and sleeping at the correct time is important. ·       Light significantly influences our eating patterns and behavior, with 46% of neurons in our brain being stimulated by light. ·       The brain is programmed to adapt to longer days during the summertime and shorter days during the wintertime, which means that we need to prepare ourselves and accumulate energy in terms of fat being brought to our system. AND MUCH MORE!  Resources from this episode:  Check out Kilosophy: http://kilosophy.la/ Purchase Dr Donald Vega's brand new book The Science of Losing Weight here: https://amzn.to/3GE2RtH Follow Dr Donald Vega Facebook: https://www.facebook.com/kilosophyLA   LinkedIn: linkedin.com/in/dr-donald-vega-492a5b10 YouTube: https://www.youtube.com/playlist?list=PLn0qSQKPp4dDfTIhx6eASEnnz1tDqvu78 Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- Download your FREE Vegetable Oil Allergy Card here: https://onlineoffer.lpages.co/vegetable-oil-allergy-card-download/ / / E P I S O D E   S P ON S O R S  ⭐ Biotiquest Sugar Shift product. Regulate glucose, reduce cravings, achieve deeper ketosis, and remove glyphosate. Head to https://bit.ly/47QZdbK , and use the coupon code KAMP10 for 10% off their products.  ⭐ Bioptimizers Magnesium Breakthrough. Get the best night of sleep ever. NO OTHER supplement on the market offers 7 types of magnesium in 1 bottle. Visit bioptimizers.com/ketokamp  and use promo code ketokamp10 for 10% off your first order.  ⭐ Upgraded Formulas | http://www.upgradedformulas.com Purchase Upgraded Formulas, Charge Electrolytes, and other products. GET 15% OFF with Coupon Code: KETOSIS Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. Some links are affiliate links  // F O L L O W ▸ instagram | @thebenazadi | http://bit.ly/2B1NXKW ▸ facebook | /thebenazadi | http://bit.ly/2BVvvW6 ▸ twitter | @thebenazadi http://bit.ly/2USE0so ▸ tiktok | @thebenazadi https://www.tiktok.com/@thebenazadi Disclaimer: This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast including Ben Azadi disclaim responsibility from any possible adverse effects from the use of information contained herein. Opinions of guests are their own, and this podcast does not accept responsibility of statements made by guests. This podcast does not make any representations or warranties about guests qualifications or credibility. Individuals on this podcast may have a direct or non-direct interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.

Lana and Andi invite Florida local food actors to join the Florida Local Food Network, and to get started by attending our virtual training event January 18th, "Platform Training & Kickoff!"Fresh Take host Lana Chehabeddine takes on the guest role to talk about the Florida Local Food Project, FOG's USDA-funded initiative to connect local farmers with local food entrepreneurs and restaurateurs. Members gain access to a vibrant community where they can collaborate, share ideas, and access valuable resources.    In this episode, learn about:  - How the Florida Local Food Network is working toward a more sustainable local food system - Benefits of becoming a member of the Florida Local Food Network - Hylo launch and virtual training event on January 18th Learn more about Florida Local Food Project on the website: https://foginfo.org/our-programs/local-food-promotion-project/  Support the showWe hope you enjoyed the episode! Please help us continue to produce more valuable content by subscribing to our Fresh Take Podcast Series! Subscribe here SPONSORSHIP OPPORTUNITY- Learn more about the many benefits of becoming a Sponsor of Florida Organic Growers! Your contribution will not only help to advance an organic and sustainable future but gain brand awareness through our growing audience. If you are interested, click here

Sustainability is a huge concern for the food industry, it is fair to say it has moved well beyond being a buzz word. But to what extent do sustainability, a healthy diet and affordability matter to consumers? It is an important question to explore, and one that throws up a whole host of additional questions. In this episode of the Food Matters Live podcast, recorded live at our Sustainable Food Forum event in London, we delve into those questions. Consumer food choices are influenced by what is available, affordable and accessible.  So, how can the food industry collaborate to help consumers eat more sustainably? What is required to bring this transformation about? Where are the opportunities and who is going to make this change happen? Guests: Fabia Bromovsky, Strategic Advisor, Sustainable Food Trust Alex Smith, Founder & CEO, Alara Wholefoods Ann Trevenen-Jones, Lead: Food Systems Governance, GAIN Andy Shovel, Managing Director, THIS

Matt Lysiak, a crime report and author of critically acclaimed book 'Fiat Food', joins Harry today as he shares insights into the relationship between the advent of fiat currency and the transformation of our global food system. Matt reveals the dubious alliance of governmental organizations, big corporations, and certain dietary advocates that have led to the normalization of unhealthy, ultra-processed food. By dissecting historical events such as the departure from the gold standard, the creation of fake food commodities, and the subtle manipulation by influential personalities and religious entities, Matt decodes how our dietary habits have been economically engineered. Additionally we discuss Bitcoin's potential role in restoring personal health sovereignty and disrupting the unjust food and economic system.Connect with MattTwitterAmazonSPONSORS CrowdHealth provides an alternative to traditional health insurance by allowing members to crowdsource their medical expenses. Paleovalley is on a mission is to help people reclaim vibrant health. Check out their Gut-Friendly Beef Sticks. NOBLE ORIGINS Complete and simple, animal-based protein powder with an organ blend for additional nutrition! Use Code: MEATMAFIA at check out! AFFILIATES LMNT - Electrolyte salts to supplement minerals on low-carb diet The Carnivore Bar - CODE MAFIA for 10% OFF - Delicious & convenient Pemmican Bar Perennial Pastures - 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & Montana Farrow Skincare - Use the CODE 'MAFIA' at checkout for 20% OFF Heart & Soil - CODE ‘MEATMAFIA10' for 10% OFF - enhanced nutrition to replace daily vitamins! Carnivore Snax - Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA. Pluck Seasoning - 10% OFF - Nutrient-dense seasoning with INSANE flavor! CODE: MAFIA We Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! CODE 'MEATMAFIA' Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us!

Join FOG's own Lana Chehabeddine and Juan Carlos Rodriguez for a conversation about the Florida Local Food Project. We will delve into the Florida Local Food Project, a compelling initiative led by FOG, focused on enhancing local food systems across Florida. Through six key objectives, the project aims to bolster food security, sustainability, and community well-being. By driving engagement, empowering local producers, and hosting informative events, the Florida Local Food Project seeks to create a resilient and interconnected local food ecosystem. In this episode, learn about: - Lana and Juan Carlos' experience and expertise - How FOG is building a Florida Local Food Network and driving food security and food sovereignty  - How LFPP is fostering sustainability and community engagement  Learn more about LFPP on the website: https://foginfo.org/our-programs/local-food-promotion-project/Support the showWe hope you enjoyed the episode! Please help us continue to produce more valuable content by subscribing to our Fresh Take Podcast Series! Subscribe here SPONSORSHIP OPPORTUNITY- Learn more about the many benefits of becoming a Sponsor of Florida Organic Growers! Your contribution will not only help to advance an organic and sustainable future but gain brand awareness through our growing audience. If you are interested, click here

Host: Peter Buch, MD, FACG, AGAF, FACP Guest: Marianna Arvanitakis, MD, PhD Consuming ultra-processed foods can pose many risks to your health that go beyond the GI system. Explore the risks associated with ultra-processed foods with Dr. Peter Buch and Dr. Marianna Arvanitakis, Associate Clinical Professor in the Department of Gastroenterology, Hepatopancreatology, and Digestive Oncology from the HUB Erasme Hospital in Brussels, Belgium.

In this episode of Going Beyond, host Brittany Bento is joined by Antoine Bilbord. Antoine is a human-informed breathwork facilitator, co-founder of Your CEO Studios, and host of The Antoine Effect Podcast. This week Brittany and Antoine discuss the recent Full Moon in Scorpio and its impact on their lives.They share their personal experiences, insights and how the next six months will bring massive changes to the collective. This episode provides valuable insights and engaging conversation about personal growth, habits, and relationships, and the impact of the Scorpio full moon. Diamonds Natural Store

Today, I am blessed to have here with me Dr Donald Vega. He is a registered dietitian, strength and conditioning specialist, and lifestyle mentor based in Costa Rica with more than 24 years of experience in health education.  Dr. Vega, the founder of Kilosophy, established his business with one vision in mind: “Reversing the metabolic disease through a fit, happy and healthy society.” They provide programs for overweight, diabetic, hypertensive, endurance and fitness patients.  Dr. Vega is the only nutritionist with a natural perspective of food and a coaching system he created and perfected by himself about a series of biological strategies to improve the health of individuals. His vision is a world where food is acquired at the farmer's fair, in the butchers and artisanal fishmongers, and the use of processed foods is forever eliminated.  In this episode, Dr. Vega talks about his new book, "The Science of Losing Weight", which offers an indispensable guide to simple and effective weight loss without fuss or the need to deprive yourself endlessly. He also shares different chapters for every factor with different lifestyle behavior. Purchase Dr Donald Vega's brand new book The Science of Losing Weight here: https://amzn.to/3GE2RtH Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- Download your FREE Vegetable Oil Allergy Card here: https://onlineoffer.lpages.co/vegetable-oil-allergy-card-download/ / / E P I S O D E   S P ON S O R S  Wild Pastures: $20 OFF per Box for Life + Free Shipping for Life + $15 OFF your 1st Box! https://wildpastures.com/promos/save-20-for-life-lf?oid=6&affid=132&source_id=podcast&sub1=ad BonCharge: Blue light Blocking Glasses, Red Light Therapy, Sauna Blankets & More. Visit https://boncharge.com/pages/ketokamp and use the coupon code KETOKAMP for 15% off your order.  Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list.     [02:30] 3 Steps to Reprogram Your Mind: Authority, Intensity and Repetition ·       Authority is when someone comes to you with a message, and you don't have any reference point.  ·       Intensity is when the message has an emotional impact, while the subconscious mind is when you focus on decisions.  ·       Repetition is when you create a dangerous emotional imprint in the subconscious mind. The problem is when this map of reality is not consistent with your goals, then you need to evaluate your beliefs and then start to change them subconsciously. ·       The inductive mind is the creative mind that imprints information into the subconscious mind and looks for coincidences with the idea. ·       The inductive mind is the creative mind, and the subconscious mind is the set goal. The reticular activating system is an area in our mind that opens up when we focus on something, allowing us to see things that were not there before. [22:29] The Impact of Food Consumption on Our Conscious and Subconscious Mind. ·       Social influences on food intake refer to the impact that one or more persons have on the eating behavior of others, either direct (buying food) or indirect (learning from peer's behavior), either conscious (transfer of beliefs) or subconscious. ·       Observation and food consumption elicit positive affective responses, stimulating food intake. It revealed that the observation and consumption of food activate brain regions related to affective processing. ·       When we have enough energy, conscious deliberation enables us to make good decisions. The unconscious, on the other hand, seems to operate fine with low energy. [28:35] Fix Your Circadian Rhythm to Lose Weight ·       A nucleus is an area in the brain behind the eyes responsible for telling the time. When the sun releases blue light, it triggers the release of neurotransmitters, such as melatonin, which is the one that leads to going to sleep. Melatonin is produced during the morning and used later at night. ·       Light produces endorphins in the eyes, which synchronize the system to get BC and do physical exercise. This is due to the rhythm in cortisol that starts to go up whenever you see the first hours of the morning and the light, which is why we don't use fasting glucose anymore as a valid test. ·       When exposed to sunlight, you produce the vitamin D necessary to gain muscle mass. However, if you avoid sunlight, for whatever reason, you are more inclined to lose muscle mass due to the missing part of vitamin D.  ·   Vitamin D is an antioxidant. If you consume a lot of ultra-processed carbohydrates, you are using your firehose with carbohydrates instead of getting this vitamin, getting the processes to lower other general inflammation.   [40:08] Natural Light vs Artificial Light; How This Influences Weight Loss ·       When people take sunshine, their anxiety goes down, but when they are anxious, they crave sweets and salty foods. ·       When they are sleep deprived, they start their day with higher-than-normal glucose levels, and if they exercise, they will have a glucose spike. Insulin can remove the excess glucose and put them back on the level where they start with cravings. ·       Any lifestyle promoting insulin resistance will worsen matters, and food stimuli are only four to 5% of the brain's ability to change eating patterns. To move forward, starting with the water flow and sleeping at the correct time is important. ·       Light significantly influences our eating patterns and behavior, with 46% of neurons in our brain being stimulated by light. ·       The brain is programmed to adapt to longer days during the summertime and shorter days during the wintertime, which means that we need to prepare ourselves and accumulate energy in terms of fat being brought to our system. AND MUCH MORE!  Resources from this episode:  Check out Kilosophy: http://kilosophy.la/ Purchase Dr Donald Vega's brand new book The Science of Losing Weight here: https://amzn.to/3GE2RtH Follow Dr Donald Vega Facebook: https://www.facebook.com/kilosophyLA   LinkedIn: linkedin.com/in/dr-donald-vega-492a5b10 YouTube: https://www.youtube.com/playlist?list=PLn0qSQKPp4dDfTIhx6eASEnnz1tDqvu78 Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- Download your FREE Vegetable Oil Allergy Card here: https://onlineoffer.lpages.co/vegetable-oil-allergy-card-download/ / / E P I S O D E   S P ON S O R S  Wild Pastures: $20 OFF per Box for Life + Free Shipping for Life + $15 OFF your 1st Box! https://wildpastures.com/promos/save-20-for-life-lf?oid=6&affid=132&source_id=podcast&sub1=ad BonCharge: Blue light Blocking Glasses, Red Light Therapy, Sauna Blankets & More. Visit https://boncharge.com/pages/ketokamp and use the coupon code KETOKAMP for 15% off your order.   Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. Some links are affiliate links  // F O L L O W ▸ instagram | @thebenazadi | http://bit.ly/2B1NXKW ▸ facebook | /thebenazadi | http://bit.ly/2BVvvW6 ▸ twitter | @thebenazadi http://bit.ly/2USE0so ▸ tiktok | @thebenazadi https://www.tiktok.com/@thebenazadi Disclaimer: This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast including Ben Azadi disclaim responsibility from any possible adverse effects from the use of information contained herein. Opinions of guests are their own, and this podcast does not accept responsibility of statements made by guests. This podcast does not make any representations or warranties about guests qualifications or credibility. Individuals on this podcast may have a direct or non-direct interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.

We live in a world of food abundance, yet there is widespread food insecurity. The government policies focus on the production side to increase the physical availability of food. However, the patterns of household consumption and the drivers behind them have been poorly understood.  In this episode, host Sneha Richhariya speaks to “India's Rice Warrior”, Dr. Debal Deb, a renowned scientist, ecologist and conservationist, on why we need to protect crop diversity and how monoculture in agriculture can affect India's food security.See sunoindia.in/privacy-policy for privacy information.

In this 5th episode of the series Matthew and Cindy look at the issue of food consumption.Matthew speaks to Adrian Charlton, Principal Scientist at FERA science and standards-maker for bee products.They discuss some of the issues around the testing and authenticity of food and in particular for honey. And also about a new standard - a PAS - being developed for manuka honey.And as is usual for this series, Matthew and Cindy enjoy some tea, coffee and cake.Series | Farm to Fork – the relationship between standards and food.Find out moreWhat is a PAS?Episode 68 – bees, honey and standardsGet in touch@StandardsShow@thestandardsshoweducation@bsigroup.comthe-standards-show

AP correspondent Jackie Quinn reports on Climate Change Food System

Dr Kiara Chang joins eClinicalMedicine to discuss the link between ultra-processed food consumption and cancer risk and cancer-related mortality.Read the full article:Ultra-processed food consumption, cancer risk and cancer mortality: a large-scale prospective analysis within the UK BiobankContinue this conversation on social!Follow us today at...https://twitter.com/thelancethttps://instagram.com/thelancetgrouphttps://facebook.com/thelancetmedicaljournalhttps://linkedIn.com/company/the-lancethttps://youtube.com/thelancettv

Today we connect with Michael Selden, the CEO and Co-founder of Finless Foods. Finless Foods is a company that works towards building a future for seafood where the ocean is preserved and protected. With a background in Biochemistry and Molecular Biology, Michael has dedicated his life to climate justice and science advocacy, and Finless Foods is a major part of this mission… Seafood production is facing a variety of challenges, from dwindling resources to climate damage. Finless Foods aims to mitigate these issues by producing plant-based and cell-cultured seafood – all using scientific methods. Offer: Are you ready to unlock the true potential of your body and mind? Introducing Analemma coherent water, a revolutionary new way to improve your health and well-being. Analemma has been clinically proven to significantly increase the ATP levels - the mitochondrial energy of your body! It significantly improves your gut health by improving the state of your microbiome, and it provides up to 12 years of biological age rejuvenation within only three months of drinking this water! Imagine having more energy, a healthier gut, a clearer mind and a youthful body - with Analemma water, it all stops being a dream. Take the first step towards unlocking your true potential – try Analemma water and revolutionize your life! Visit coherent-water.com. Every purchase comes with a 100% money back guarantee, so you can literally taste the difference risk free GET 10% DISCOUNT BY USING CODE Genius10.coherent-water.com – Join the Water Revolution. In this episode, Michael outlines: The process involved in producing cell-cultured seafood. How fish farming experts contribute to creating well-rounded products. The most important cuts of fish to provide consumers with. How overfishing is affecting the oceanic ecosystem. Could this approach relieve the pressure from ocean-harvested seafood? Is this the future of seafood production? Determine this for yourself by tuning in now! Visit finlessfoods.com now to learn more about Finless Foods and their unique vision! Episode also available on Apple Podcast: http://apple.co/30PvU9C

Guests: Chris DuBois and Melissa Rodriguez (IRI)Joining together to discuss the changes in customer-driven expectations are Chris DuBois and Melissa Rodriguez, both with IRI, a leading provider of big data and analytics.  Rodriguez led the conversation, describing IRI's integration into data and technology innovation. She shared that IRI not only integrates retainer and media data, but also consumer and manufacturer data. 4:21As inflation continues trending upward, Rodriguez added IRI is watching customer trends closely and finding shopping habits decreasing as prices continue to rise. 9:30Multiple shifts have caused a change in spending habits for food consumption. From the changes of COVID-19 to an increase in the work-from-home community, DuBois said food consumption at restaurants has decreased. He went on to say that many restaurants sit empty as locations added drive through and to-go options. 13:25Scott Sorrell, podcast host and director of global marketing for Balchem, asked if the IRI team had seen any shifts in protein consumption and what cuts of protein consumers are now consuming. 17:32DuBois said ultimately, each protein is serving a different category of consumers, adding trends are shifting towards creativity for all kinds. Rodriguez then went on to say she's seen a large shift to chicken thighs and chicken wings because of the consumer's option to smoke, grill or even use the air fryer for the cuts. 18:02One of the largest innovations to the protein sector has been boneless thighs, DuBois mentioned, adding they are now one of the biggest products in the supermarket. 22:54Without a doubt, the Ukrainian war has had a significant impact on both consumers and suppliers in the U.S. The largest impact came from the cost of feed for the west coast, DuBois said. He added that when grain comes from overseas, unless there is a form of vertical integration, managing the cost on the wholesale side becomes a large factor. 27:30Shifting the conversation, Sorrell asked the IRI team what they believed the five biggest trends for the future might be. 28:45For consumers, there isn't a one size fits all approach. Rodriguez added that no two consumer generations are alike - the boomers, millennials, Gen Z, etc. She went on to say that 2030 looks to be a turning point for the U.S. population. The next ten years anticipate trend shifts towards product innovation, digital engagement, sustainability, consumer engagement and generational exposure. 32:10As IRI continues to focus on the generational impact of food consumption and trends, DuBois said they had found generational trends to cycle, and now they are seeing some of the same items reoccur. For example, he mentioned that Asian cooking oils are on the rise versus vegetable oils and others, adding the focus is now on the buyer groups. 38:15Trends are on the rise in the U.S., but are there the same trends and changes globally? DuBois said if he were to walk the supermarkets in Europe, he would see the same merchandising tactics and product marketing. He went on to say there seems to be a more open door in product communication between the processors, market and customers as the U.S. often lacks in the producer-to-consumer relationship. 48:21Wrapping up the conversation, Rodriguez said she encourages the industry to focus on studying the response rate for key categories and how each generation responds to those changes. She added that these statistics would ultimately give direction as to what to expect for the next few years. 50:30Please subscribe and share with your industry friends to bring more people to join us around the Real Science Exchange virtual pub table.  If you want one of our new Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll get a shirt in the mail to you. 

What can youth do to drive the transition towards more sustainable food systems? In this episode, co-hosts Chinny and Belinda sit down with Natalie Cheung, a fellow of Project Melo, a Hong Kong platform which brings university students together with leading CEOs on an experiential learning journey. Natalie's shares her experiences working on organizing a food sustainability initiative and on sustainable diets. To learn more about Project Melo and get involved, checkout their website at: https://projectmelo.com/

Like many other pediatric dietitians, I have a flood of thoughts, emotions, concerns, and hopes that come from the recent Executive Summary: Clinical Practice Guideline for the Evaluation and Treatment of Children and Adolescents With Obesity. In this episode, I share: A brief recap on my thoughts and concerns about the recent recommendations Considerations every parent should keep in mind when it comes to how we both do no harm AND advocate for good with our child's weight and overall emotional, mental, and physical wellbeing. A candid encouragement for parents to address their own relationships with food so that the way they food parent will be less inclined to perpetuate generational cycles around disordered eating, chronic dieting, and body image issues.   SHOWNOTES: Join the workshop - happening THIS Wednesday, January 18th! Find out more about Mealtimes Made Easy Method. Leave me a question for an upcoming episode. Join my email newsletters for weekly updates and helpful links. Other Helpful Links: Executive Summary: Clinical Practice Guideline for the Evaluation and Treatment of Children and Adolescents With Obesity | Pediatrics | American Academy of Pediatrics (aap.org) Executive Summary: Clinical Practice Guideline for the Evaluation and Treatment of Children and Adolescents With Obesity (PDF) National Eating Disorder Association Addressing your child's weight with the Satter Division of Responsibility Article by Ellyn Satter on "Child and Weight" Eating Competence, Food Consumption and Health Outcomes: An Overview  

When was the last time you reflected on the food you are eating? David Moscow has decided to answer this question using an ethnographic approach. He joins Corinna Bellizzi to share the highlights of his book, From Scratch. David discusses how he became closer and more appreciative of food by immersing himself in different cultures. He visited numerous countries to study how they prepare, cook, and consume all kinds of animals and plants. David explains how studying food and its connection to human lives around the world can help build a better future, adopt a healthier diet, and preserve animal welfare. David also talks about his potato adventures in Peru, his insights about the impact of the South China Sea dispute on fishing rights, and the US food industry falling into the jaws of capitalism.Love the show? Subscribe, rate, review, & share! https://caremorebebetter.com Follow us on social and join the conversation! YouTube: https://www.youtube.com/c/caremorebebetter Instagram: https://www.instagram.com/CareMore.BeBetter/ Facebook: https://www.facebook.com/CareMoreBeBetter LinkedIn: https://www.linkedin.com/company/care-more-be-better Twitter: https://twitter.com/caremorebebetter Clubhouse: https://www.clubhouse.com/club/care-more-be-better Support Care More. Be Better: A Social Impact + Sustainability PodcastCare More Be Better answers only to our collective conscience and aims to put more good into the world. As a listener, reader, and subscriber you are part of this pod and this community and we are honored to have your support. If you can, please help finance the show: https://caremorebebetter.com/donate.

In this episode, Mike discusses how to manage food consumption around the holidays, without feeling deprived, but also not falling into a pit of massive caloric destruction.

Sami Zubaida talked about culinary cultures of the Middle East, drinks and social boundaries, and the history of his chosen single dish: Koshari.Sami Zubaida is Emeritus Professor of Politics and Sociology at Birkbeck, University of London and has held visiting positions in Cairo, Istanbul, Beirut, Aix-en-Provence, Berkeley CA, Paris and New York. His research interests include Middle East Politics, Religion and Law, Nationalism, Food and Culture. Professor Zubaida is a regular contributor to the LMEI's The Middle East in London magazine and has published extensively on the Middle East, most recently an article in openDemocracy on Islam and Reform. He is also a Professorial Research Associate of the Food Studies Centre, SOAS and has published widely on food and culinary cultures including 'Drink, meals and social boundaries', in Jakob A. Klein and Anne Murcott (eds), Food Consumption in Global Perspective: Essays in the Anthropology of Food in Honour of Jack Goody (Palgrave Macmillan, 2014) and A Taste of Thyme: Culinary Cultures of the Middle East (ed. with Richard Tapper, Tauris Parke, 2001).Created by Mikey Muhanna, afikra Hosted by Salma SerryEdited by: Ramzi RammanTheme music by: Tarek Yamani https://www.instagram.com/tarek_yamani/About Matbakh:Matbakh is a conversation series that focuses on food and drink of the Arab world. The series will be held with food practitioners who study how food and the kitchen have evolved over time in the Arab world. The guests will be discussing the history of food and what its future might be, in addition to a specific recipe or ingredient that reveals interesting and unique information about the history of the Arab world. Guests will be chefs, food critics, food writers, historians, and academics. Following the interview, there is a moderated town-hall-style Q&A with questions coming from the live virtual audience ‎on Zoom.‎ Join the live audience: https://www.afikra.com/rsvp   FollowYoutube - Instagram (@afikra_) - Facebook - Twitter Support www.afikra.com/supportAbout afikra:‎afikra is a movement to convert passive interest in the Arab world to active intellectual curiosity. We aim to collectively reframe the dominant narrative of the region by exploring the histories and cultures of the region- past, present, and future - through conversations driven by curiosity. Read more about us on  afikra.com

Are you putting the 'wrong fuel in your Ferrari'.... lol. This analogy is dumb when it comes to Fat Loss... and we have the research on humans we can look at. High 'quality' organic food vs Fast Food. In this week's episode I explain what the body of evidence in this area is actually saying and clear up any confusion surrounding whether the type of foods we are consuming is more significant than the Calorie content when it comes to losing weight! As mentioned in this podcast you can get your ticket for the next Mac-Nutrition LIVE Day on Saturday 19th November 2022 here! - https://www.mac-nutritionmentoringlab.com/product/mac-nutrition-live-2022/ References for the studies and links discussed can be found at www.Martin-MacDonald.com/ep98 TOPICS 04:44 - Should we be avoiding saturated fat? 10:18 - How demonising foods helps zealots to make money 14:05 - Do processed foods stop us losing weight? 22:37 - How to eat for health instead of weight loss 29:15 - The main determinant of our metabolism (metabolic rate)

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Pepper's list of things that need better handles. The saga of Dylan discovering his friend's wife on Hinge. Pepper does some role playing to help Dylan out. Pepper's strange dream about lions. Robbie explains why he needs to dress like a sheriff for a wedding. Pepper agrees to eat cat food for donations. A random question about bombs. A retail hack that may come in handy for you. The top five common words that are hard to spell.

Food production is a sector completely dependent on healthy environment and predictable climatic conditions. At the same time, modern agriculture is among the major contributors to climate and biodiversity crises. In the most recent episode of the “Green Deal—Big Deal?” podcast we ask our expert guests about the food systems approach adopted by the European Commission's “Farm to fork” strategy and investigate how the strategy will impact producers, consumers and the global food markets. We discuss strategies to address food waste and explore why meat is a politically sensitive topic.

Bare supermarket shelves have become a familiar sight in recent years, following a series of disruptions to the agribusiness sector.In this episode, Jessica is joined by Dr Elizabeth Jackson, the non-executive director of Agribusiness Global Allies Limited and of Sheep Producers Australia, to discuss what we can learn from these disruptions and how they could inform opportunities for improvement in the supply chain.She also addresses the latest figures from the United Nations stating that 1.3 billion tons of food – a third of all food produced globally – goes to waste and how consumer attitudes need to shift to address this challenge. Impact of COVID-19, panic buying and floods [00:58]Mitigating risks to the supply chain [04:43]Implementing new technologies, such as fresh fruit and vegetable industry innovations and DEXA (Dual Energy X-Ray Absorptiometry) for the meat industry [07:33]Addressing food waste: what is our responsibility as consumers? [14:59]Dr Jackson's research journey and challenges [22:06]Learn moreCurtin University: Next steps for digital agriculture in AustraliaAgWatchers podcast: Capturing beyond the farm gate valueCurtin University: Bachelor of AgribusinessICFO: Food waste by country: who's the biggest waster?Connect with our guestDr Elizabeth Jackson is a Senior Lecturer in Curtin University's School of Management and Marketing, a non-executive director of Agribusiness Global Allies Limited and of Sheep Producers Australia, and a visiting scholar at the University of London's Royal Veterinary College.She has particular expertise in supply chain management, procurement, distribution, food and agribusiness systems.Dr Jackson's Curtin staff profileDr Jackson's LinkedIn profileDr Jackson's Twitter profileCurtin University: Agriculture and Environment research areaJoin Curtin UniversityThis podcast is brought to you by Curtin University. Curtin is a global university known for its commitment to making positive change happen through high-impact research, strong industry partnerships and practical teaching.Partner with CurtinStudy a research degreeStart postgraduate educationGot any questions, or suggestions for future topics?Email thefutureof@curtin.edu.auSocialshttps://twitter.com/curtinunihttps://www.facebook.com/curtinuniversityhttps://www.instagram.com/curtinuniversity/https://www.youtube.com/user/CurtinUniversityhttps://www.linkedin.com/school/curtinuniversity/ Transcripthttps://thefutureof.simplecast.com/episodes/the-agribusiness-supply-chain/transcript Behind the scenes teamJessica Morrison, HostAnita Shore, Executive ProducerAnnabelle Fouchard, ProducerDaniel Jauk, Episode Researcher and EditorZoe Taylor, Episode RecordistAlexandra Eftos, Assistant ProducerAmy Hosking, Social Media. Curtin University supports academic freedom of speech. The views expressed in The Future Of podcast may not reflect those of Curtin University.First Nations AcknowledgementCurtin University acknowledges the traditional owners of the land on which Curtin Perth is located, the Whadjuk people of the Nyungar Nation, and on Curtin Kalgoorlie, the Wongutha people of the North-Eastern Goldfields; and the First Nations peoples on all Curtin locations.MusicOKAY by 13ounce Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0 Music promoted by Audio Library.

Today's cartoons a different experience from past generations, in which gratuitous violence was the primary concern of worried parents. But what if what they showed was more surreptitious in its influence on child behaviour, such as what cartoon characters ate?Dr Milia Tzoutzou and colleagues have catalogued cartoon characters interact with their food and how they judge each other - and themselves – based on their physical appearance. What they've discovered should concern nutritionists, lawmakers, and parents worldwide.Read the original article: https://doi.org/10.3390/sexes2010007

Dietitian Mary McCreery, says: “Eating a variety of plant foods, such as fruit, vegetables, wholegrains and even herbs and spices, has been proven to support good gut health and research has found that individuals who enjoy more than thirty different plant foods a week have a more diverse gut, compared to those who ate ten or fewer.“But it's not just your gut that will benefit from more plant foods, as getting your servings of plant foods a week has also been shown to offer benefits for mood, weight and general health and wellbeing.”

This week Nick explores food consumptions and recommendations for snacks as well as meals while on your hike. https://linktr.ee/HeadingNorth Become a Patron: patreon.com/headingnorthpodcast Music by: Asylum music and Media Works Links from info in show: Rip Van: https://www.ripvan.com/ JetBoil: https://www.jetboil.com/ MSR: https://www.msrgear.com/ Kuju Coffe: https://www.kujucoffee.com/ --- Send in a voice message: https://anchor.fm/headingnorth/message

If you are not one who frequents TikTok, this post may not make sense. However, if you've been on TikTok for any length of time, you know it can be like going into the Twilight Zone. It was actually during a recent visit to TikTok that I was compelled to write this post and release the most current episode on the Plant Based Eating for Health podcast show. Let me preface by saying that TikTok is a great way to unwind at the end of the day and watch funny animal videos, heartwarming rescue videos, vegan recipe videos, and success journeys of people turning their lives around. It's a harmless way, so I thought, to enjoy the perspective of men and women around the globe. Yet, every so often, a video pops up that you have to wonder, “What is the person thinking?” Granted, the question, in and of itself is judgmental, but as humans, we do tend to judge. Not many people escape the clutches of judgement. Some more than others. On this particular occasion, a video came in my thread of a woman who was morbidly, morbidly obese, sitting in front of dozens of cheeseburgers, tacos, fries, cupcakes, and several large plastic cups of soda. Now please know, this is not at all about fat shaming… at all. However, it is about questioning why someone would find it necessary to prop themselves up in front of the camera to literally stuff their face with untold amounts of unhealthy food. You can well imagine the comments people left about her gluttonous ways, to which her canned response was, “I feel great, and I am healthy.” Likely neither are true, but she stands by her statement. Sadly, young people are being influenced by these types of videos. Currently, there is a major health crisis going on. One that began long before the pandemic and shutdowns. There has been an increase in virtually every type of disease, obesity is an epidemic unto itself, contributing to many preventable diseases. Check out the full episode for more insights. Visit http://www.veganvisibility.com  

Editor's Summary by Preeti Malani, MD, Associate Editor of JAMA, the Journal of the American Medical Association, for the August 10, 2021 issue.

This is the recording of the Friday sermon text by MUIS in Singapore on 6 Aug 2021, recorded by MuslimParents.SG. Listen and discuss with your loved ones this week!

See omnystudio.com/listener for privacy information.

Today I'm joined by Yasi Gerami, an Iranian-Canadian artist, founder of Bluearth Films, and Director of the feature-length documentary Sustenance. Sustenance is all about exploring where our food comes from around the world. This documentary dives deep into the controversies that revolve around food and its interconnectedness with justice, climate change, and sustainability.In today's episode, we're touching on what sparked Yasi's inspiration for Sustenance, the current systemic issues that lie within the Canadian agricultural industry, and what intentional food consumption is all about.To learn more about Yasi and the projects she is working on, check out the links below!Follow Yasi's Work:https://sustenancemovie.com/https://yasigerami.com/yasi-geramihttps://www.instagram.com/yasigerami/?hl=en

In this episode we delve into owning your eating, body positivity, and learning to cook. Standing up for our sister in love Chloe Bailey and learning to own your sexy. New segment on supporting small businesses of women of color, first business @ black girl bouquet. Follow us on Spotify, Apple, and Instagram @ownhershipod

A Symposium in order to Focus on Consumer Trends that are Shaping Investment in Agriculture.

Factors that impact why we eat and how much we eat can be hidden and counterintuitive. Today we discuss a perceived positive that can have negative effects on your behaviors. What makes you select certain foods to eat? Because they are healthy? Because they are for people that are fit? Because athletes eat them? A new research study showed that Fitness and health branded foods might actually lead you to eat more. How could this be true? We discuss on today's episode. This episode we discuss: Restrained vs. Unrestrained Eaters. How Health Halos can impact our eating habits. Why is Gatorade sold at gas stations!? Related Content: Watch this episode on Dr. Mike's IGTV Channel The Effect of Fitness Branding on Restrained Eaters' Food Consumption and Postconsumption Physical Activity Love the show? Let us know! Thanks for tuning into the Dr. Mike Show! If you enjoyed this episode, please head over to iTunes to leave us a rate and review. Subscribe to the show so you never miss an episode and don't forget to share your favorite episodes on social media. Be sure grab your copy of Men's Health The MetaShred Diet: Your 29-Day Rapid Fat-Loss Plan. Simple. Effective. Amazing. book, join the LeanOS fitness coaching program, or visit our website for even more tips and strategies to quickly and effectively lose weight while optimizing your health, and connect with us on Facebook, Twitter, and Instagram!

Did you know that Florida is one of our Nations Tops farming states? We even produce sea salt!! Today's guest is Tommaso Morelato, Founder & CEO of Toscana Divino Hospitality Group. He manages a team of 100 employees in six different locations in Miami. His group serves more 100,000 guests every year. Tommaso will talk to us about his passion for food sustainability. He will share with us how he and his team work every day to impact the community by supporting local farms, pushing sustainability, and bringing quality to the table.

This week's Addicted to Fitness investigates the increasing trend of fast food consumption among kids in the United States. Nick and Shannon discuss a recent CDC report describing the alarming increase in U.S. kids & adolescences fast food consumption and possible methods to combat this trend in the midst of COVID19. Give it a listen and let us know what you think by leaving a rating & review in Apple Podcasts. Like & Follow the Addicted to Fitness Podcast Facebook page (Facebook.com/addictedtofitnesspodcast). Follow Nick & Elemental Training Tampa on Facebook (www.facebook.com/ElementalTampa) and Instagram (www.instagram.com/ettampa/) for free workout & fitness ideas.

We discuss a new RAND research center focused on racial equity policy; L.A.’s high unemployment, and why some groups are worse off than others; what might happen if China develops a successful COVID-19 vaccine; how the U.S. military services approach leadership; eating habits among people in the UK; and the national security risks of an insider threat at Twitter. For more information on this week’s episode, visit rand.org/podcast.

• The weekly cattle market update • Changes in food consumption patterns resulting from the pandemic • K-State researchers take on infectious diseases • Kansas 4-H introduces a new science and technology program 00:01:30 – Cattle Market Update:  K-State livestock economist Glynn Tonsor is featured on this week's cattle market segment: he talks about how the return to more normal packing plant operations has affected the latest price movement in the cattle markets, and he shares his latest projected returns to finishing cattle for the remainder of 2020. 00:12:54 – COVID-19 and Food Consumption:  The director of the Food Science Institute at K-State, Jeanette Thurston, and the food service specialist with the Beef Cattle Institute at K-State, Patti Dollarhide, talk about changes in food consumption patterns resulting from the pandemic, and how the beef industry might capitalize on those...their comments are from the recent BCI Cattle Chat podcast. 00:24:20 – $11 Million Grant Jump Starts New Research:  K-State veterinarians Juergen Richt and Philip Hardwidge talk about a new $11 million grant from the National Institutes of Health which will support research at a new Center on Emerging and Zoonotic Infectious Diseases at K-State. 00:32:43 – 4-H Online Science and Technology:  Douglas County 4-H youth development specialist Kaitlyn Peine discusses an interactive online science and technology program for 4-H youth.   Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. Agriculture Today is a daily program featuring Kansas State University agricultural specialists and other experts examining ag issues facing Kansas and the nation. It is hosted by Eric Atkinson and distributed to radio stations throughout Kansas and as a daily podcast.   K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.

You know how people talk about content consumption in regards to media? I think it's time to complete the metaphor. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Today we take a look at some terrible nutrition advice coming out during the Covid-19 pandemic in this special JIMMY RANTS on The LLVLC Show Episode 1634. “Why does crappy carbage have to be comfort food? We all have keto foods that we love, and they won’t do the long-term damage of the blood sugar roller coaster.” – Jimmy Moore People around the world are going through yet another week of unprecedented societal lock downs as we attempt to “flatten the curve” of the Covid-19 outbreak. With food options limited, people are trying to make the best nutrition choices for both their physical and mental health. The advice that has been coming out from some voices that are supposed to share wisdom has been lacking to say the least. Listen in today as Jimmy exposes the horrible advice that is being propagated by professionals who should know better, and shares why short-term comfort in the form of bad food choices will only make the long-term effects worse.

Demand for food might increase by almost 80% in 2100 as the global population continues to grow and people become taller and larger, a new study has found. Experts from the University of Göttingen / ˈgœt ɪŋ ən / expect a marked increase in global food consumption by the end of the century. The researchers said that 60% of this rise will mainly result from the steady growth of the population. The remaining 20% will be caused by the increase in people's body mass index (BMI)—a measurement that indicates whether a person's weight is proportional to his or her height. This study is the first one to look into the possible effects of increasing height and BMI on global food demand. The data were from recorded increases in height and weight of people in Mexico and the Netherlands. According to the researchers, figures from these two countries provide a realistic picture and can be used as a benchmark for BMI changes around the world. The increase in BMI is expected in more developed countries. However, the average BMI in low-income countries is also reportedly rising because of the increase in cheap food high in calories but low in nutrition. The study suggests that food demand will particularly affect some countries in Africa that have fast-growing populations but weak economies. Because of this, the researchers say that a more pressing concern is ensuring that food will be accessible to everyone in the world. This will require policies that can improve food production and access, especially in the most vulnerable regions.

Frances Moore Lappé is the author or co-author of 19 books about world hunger, living democracy, and the environment, beginning with the three-million copy "Diet for a Small Planet" in 1971. The Smithsonian’s National Museum of American History in Washington, D.C., describes Diet for a Small Planet as “one of the most influential political tracts of the times." In 2008, it was selected as one of 75 Books by Women Whose Words Have Changed the World, by members of the Women's National Book Association. In Fall 2017, she coauthored "Daring Democracy: Igniting Power, Meaning, and Connection for the America We Want" with Adam Eichen.

Visit GregAlbritton.com and TomMcQuillen.com to connect.  “I graduated from university, went straight into a corporate job at PWC and started consulting. I spent the early years of my twenties wearing a suit and tie and consulting, and quickly realized that I felt like I was missing something.” For Tom McQuillen, this realization spawned an exploration of the world, and his fundamental interests.  At one point, Tom found himself with colleagues celebrating a ‘big win’ for a new client, when he began questioning it all; “what’s going on here, is this really the pinnacle, is this how we celebrate?… It took me a little while to realize that I wasn’t happy, I wasn’t feeling fulfilled.” Tom went to Central America. He volunteered as a teacher in Panama. While he loved surfing the reefs of Bocas del Toro and helping students, he felt limited as an un-trained educator.  What started as periodic Skype calls in Panama, ultimately led him to become the director of an be environmental education and hostel organization in Nicaragua, called Sonati. His time with Sonati was marked by learnings in team management, Spanish, and organizational development.  After a wealth of experience he moved again, this time back to Australia. He came across Yume, and became the first employee of the company. Yume is the business to business version of eBay for food that is normally wasted. Tom explains, “The hypothesis behind Yume is that lot of food goes to waste because no one really knows about it… food waste to me is like a little introduction to this huge, amazing... and in my opinion, urgent problem.”   Tom became obsessed. “A lot of people have causes that are dear to their heart and I think you can’t compare them to each other and rank them… I definitely think that I’ve been enriched by finding one that’s captured my interest and my imagination to try my best to do something about it.” This notion of incomparable focus in life is important. We each have the opportunity to put energy into something we care deeply about, regardless of what it is.  Beyond the empowerment he has felt in all food-related efforts, he has found another calling; the news. While traveling with his partner Hannah, Tom had an epiphany. He needed to do something to change the negativity bias in the news. He started ‘The Good News Email’. A self explanatory name, and a concept that has caught on. You can subscribe here for a weekly dose of inspiring stories: https://www.thegoodnewsemail.com    As Tom continues to explore his profound perspective, he acknowledges the challenge of self-reflection and individual understanding. He explores himself through his actions, creating opportunity and putting his energy into whatever he does. Visit tommcquillen.comto be in touch with him.  Thank you for being here! Greg Albritton  

Ep. 80: Dr. Lawrence Haddad, Executive Director of Global  Alliance for Improved Nutrition (GAIN) – Geneva Switzerland || For Sourcing Matters episode 80 we welcome Dr. Lawrence Haddad – Executive Director of the Global Alliance for Improved Nutrition (GAIN). The Global Alliance for Improved Nutrition (GAIN) was launched at the UN in 2002 to tackle the human suffering caused by malnutrition. Working with diverse global partners, GAIN aims at making healthier food choices more affordable, more available, and more desirable. Dr. Lawrence Haddad became the Executive Director of GAIN in October 2016. Prior to this Lawrence was the founding co-chair and lead author of the Global Nutrition Report from 2014 to 2016. From 2004-2014 Lawrence was the Director of the Institute of Development Studies (IDS), the world’s leading development studies institute. Before joining IDS in 2004, he was Director of the Food Consumption and Nutrition Division at the International Food Policy Research Institute (IFPRI) from 1994 to 2004. An economist, Lawrence has a PhD in Food Research from Stanford University.  Most recently, in June of 2018 – the World Food Prize Foundation awarded Dr. Haddad the 2018 World Food Prize. THE FACTS: According to Global Nutrition Report, about 88% of countries suffer from two or three forms of malnutrition. Every day, 815 million people are going to bed hungry, up from 777mm in 2015. 1 in 3 people lack key micronutrients, like iron and vitamin A, needed to grow properly, live active lives, and raise a healthy family. At the same time, 2 billion adults are overweight or obese and 41 million children are overweight.  Malnutrition now undermines billions of people’s health and leaves 155mm children stunted every year.  In speaking to the outcomes that come to stunted children “without proper nutrition – children’s hardware and software is not developing properly” - explains Haddad. GAIN has its sights set on addressing these far reaching concerns with both an air and ground attack.  Led by Haddad and his impressive teams across the world – GAIN uses boots on the ground and strategic influence to introduce nutrition as a framework of change, to more.  TuneIn to our 50 minute conversation to hear about how this agent of change is tackling malnutrition throughout global societies being underfed and overfed.   www.SourcingMatters.show

Anna Salonen explains how ethics is being involved in her studies of food waste and consumption by both religious and non-religious populations that live in affluent societies, such as Finland and Canada.

During this episode Brooke welcomes Food Coach and Author of The Greengrocers Diet cookbook, Judy Davie onto the podcast. Judy shares her knowledge on Conscious Food Consumption including: -Top 10 principles of the Greengrocers Diet - Common misconceptions of 'dieting' - The impact of eating an alkalising 'green' diet for your body, mind and soul - The potassium:sodium ratio - Orthorexia and how to avoid it - What is fasting, how to do it and gain the best benefits - Meal planning to avoid wastage and over consumption of processed foods and much more!

A Shaykh's Life at IBM, Permaculture, Ecosystems, The Self, Desires, Charity, Nature, Food Consumption and much more!   We touch on all of this with Shaykh Hassan Elsetohy.   Shaykh Hassan is an Engineer, Permaculturist, Business Architect, Community Leader, Strategist and a Technologist - and has previously worked at the top in IBM before joining MAA in 2012 as CEO.   Hosts : Rafael & Josh   Please email us your comments, feedback, and questions at: info@boysinthecave.com, and leave a review and 5-star rating on iTunes!   Check out our website - boysinthecave.com   Follow us on: Facebook – https://www.facebook.com/boysinthecave/   Instagram – @boysinthecave   Twitter - @boysinthecave   Become a Patreon today! https://www.patreon.com/boysinthecave   -------------------------------------------------------------------------------------------------------- Shaykh Hassan's Online Visibility: https://www.facebook.com/HassanElsetohy/   Check out Muslim Aid Australia. https://www.maainternational.org.au/ https://www.facebook.com/CharityMAA/ https://www.instagram.com/charitymaa/?hl=en -------------------------------------------------------------------------------------------------------  

In this episode of the SIANI-podcast Kristoffer Westman invited three university students Konrad Loimer, Catharina and Eleftheria Papadopoulou to talk about our food system. How can we make food consumption more sustainable? Is local always better than imported food? Do we really need to have access to all sorts of foods? Will a plant-based diet save the planet? These are the questions we discuss in this episode. Our food system is one of the key drivers behind the drastic warming of our planet. We need an individual behavioral change in food consumption to reverse this trend. It may sound overwhelming but remember that social change starts from sharing ideas and opinions about new sustainable solutions. Enjoy this episode of our podcast and please be a part of the discussion and be the change you want to see.

Interview with Julia Baudry, PhD, author of Association of Frequency of Organic Food Consumption With Cancer Risk: Findings From the NutriNet-Santé Prospective Cohort Study, and Jorge E. Chavarro, MD, ScD, author of Organic Foods for Cancer Prevention—Worth the Investment?

Interview with Julia Baudry, PhD, author of Association of Frequency of Organic Food Consumption With Cancer Risk: Findings From the NutriNet-Santé Prospective Cohort Study, and Jorge E. Chavarro, MD, ScD, author of Organic Foods for Cancer Prevention—Worth the Investment?

Seneca is critical of the fact that many ships are required to convey the requisites for a single meal, bringing them from no single sea. Still today so many people indulge in pleasures that cost a lot and cause much environmental damage. Time to revise our priorities about where our food comes from? --- Support this podcast: https://anchor.fm/stoicmeditations/support

Today’s episode of the Purdue Dairy Digest talks about the importance of dairy consumption especially for an aging population. Dr. Jim Aldrich from CSA Animal Nutrition will discuss some of the ongoing research that supports dairy consumption to promote health and muscle mass as Baby Boomers, the largest single generation in US history, reach more advanced years. While milk consumption is beneficial to all age groups, there are some unique struggles that Baby Boomers face that milk can help address.

Food Consumption and Sustainability of resources

Favorite Things from "Jon Carter's Morning Show" on Utah's Classic 103.5 The Arrow featuring Led Zeppelin in The 1st Quiz of The Morning, also JC's Thoughts on More Good Fridays, Kick Starter Stats revealed about Food Consumption and The Morning Show Recall about a woman in Florida who found out she was pregnant after a bad case of Chinese Food. National and Local News Headlines with Andrew Wittenberg from KSL 5 TV News, Toddy T's Quickie on Men's Sexual Health, Fun & Frivolous Phone Calls, Studio Attribution and More! The Arrow's Morning Playback from Bonneville Communications and Utah's Classic 103.5 The Arrow.

Mitch paid off his Super Bowl bet by ordering cheese steaks for the Program. Callers shared stories of the most amount of food they ate in one sitting.

Jen Monroe is the founder of Bad Taste, a Brooklyn-based project committed to exploring new ways of thinking about food and consumption. Instagram has transformed eating into an aesthetic activity. Does ‘gramming your runny egg yolk have larger repercussions than you think? We discuss the inherently political message of food, how certain foods have come to act as lifestyle signifiers, and what your #foodporn reveals about you. Meant to Be Eaten is powered by Simplecast

Task 1 Food Consumption --- Send in a voice message: https://anchor.fm/ieltsetc/message

On this interim podcast we cover all the latest news from across the globe. Everything from Scotrail banning firearms on trains, bringing back Lynx to the UK to locals saving an elephant out at sea off Sri Lanka.   Email the show podcast@paceproductionsuk.com  

Professor Tim Lang, Professor of Food Policy, City University London gives a talk on significance of the emergence of big data in the world of food. Collation of data has long been a feature of the food system, but big data does signal a new round in the long tussle between food capital, the state and food democracy. The technical shift in big data creates new opportunities for the transfer of food power between consumers, government and commerce. Public policy is not currently helping the democratisation of these opportunities, despite rhetoric of consumer sovereignty. A new food citizenship is elusive. This lecture proposed that the 21st century food challenge is no longer a matter of plentiful supply of cheap affordable foods, as the productionists conceived it in the mid 20th century. Big food data reminds us that the battle for food control is both about information and minds not just nutrients, bodies and ecosystems. And it is still about which policy direction to follow. Big data does not reduce the options but does add urgency.

During this week’s radio show you will learn about Slow Food – What It Is, and Why Its Cultivation is Important, Food Consumption’s Affect on Climate Change and What Can Be Done About It, The Value of Alternative Forms of Agriculture, Especially In Urban Areas and Vertical Farming’s Far Reaching Benefits

During this week’s radio show you will learn about Slow Food – What It Is, and Why Its Cultivation is Important, Food Consumption’s Affect on Climate Change and What Can Be Done About It, The Value of Alternative Forms of Agriculture, Especially In Urban Areas and Vertical Farming’s Far Reaching Benefits

Traveling back to the days of yore, Rick and Ben discuss the many things that made up their personal brand during school. Since the dawn of time, humans have spent their lives creating an identity for themselves, figuring out where they fit into the world around them. In this week’s episode, our hosts dive into the activities, accessories and anecdotes that helped define who they were as kids growing up. Don’t miss this look into the history surrounding the greatest hosts in podcasting.   File Under: Personal Brand, New Kids on the Block, Mountain Bikes, Ramhorn Handles, Money Belt, Money Market Manager, Trapper Keepers, Bullet Lead, Shame Eraser, Writing Utensil Baron, Warheads, Converse, Intellectual Superiority, Straight Edge (sXe), Chaotic Good, Spiked Hair, Pierced Ears, School Dances, Jocks, Theater Kids, Fellowship of Christian Athletes, Church, Band, Choir, Renaissance Man, Sousaphone Solos, Punk Rock, Hardcore, Ska, Chains, Patches, Easter Bunny Ring, Safety Glasses, Art Class, Skateboarding, Student Council, Baby Killing, Vegetarian, Food Consumption, Papa John’s Sauce Shots, Mr. Light Socket Records, Dating   Find us on the web: Rick on Twitter: https://twitter.com/WrathRainbows Ben on Twitter: https://twitter.com/theragu40 ThePastCast website: http://www.thepastcast.com

Recorded Mon, 17 Mar 2014 14:57:10 -0500

Episode #269: Do we live in an electric universe?; Genetically modified food consumption; Landfills in the sky?

Tenna Jensen, Department of History, University of Copenhagen, gives a talk for the UBVO seminar series.

Guess Who's Turning 100? Tracking a Century of American Eating and Its Relation To Chronic Disease Dr. Jean Buzby is an economist with the U.S. Department of Agriculture's Economic Research Service. For the past seven years, she has had oversight responsibility for the ERS Food Availability Data System, which provides estimates of the amounts of several hundred foods available for human consumption. She has led initiatives to update the hundreds of food loss assumptions used in this data system, which are estimates of actual food consumption per the individual. Since 1990, her primary area of work at ERS has been food safety research. Dr. Buzby is featured in the USDA's ERS presentation "100 Years of Eating In America" Food Availability Data, 1909-2008. Download or Open: