Podcasts about food groups

In this episode of Iron Radio, Coach Phil Stevens, Dr. Mike Nelson, and Dr. Lonnie Lowery discuss the latest research on dietary inflammation, highlighting food groups like fruits, vegetables, whole grains, and legumes that reduce inflammation. They contemplate the nuances of omega-6 and omega-3 fatty acids and their impacts on the body. The episode also transitions into a discussion on the lasting impact of passing on knowledge. Phil and Mike share personal experiences and effective strategies for coaching and influencing the next generation, whether in nutrition, fitness, or personal development. This episode is packed with insights on how to make a meaningful difference through mentorship and example.01:27 Research Paper Discussion: Dietary Inflammation03:12 Food Groups and Inflammation05:58 Debate on Red Meat and Dairy12:18 Starches and Alcohol16:26 Omega-6 vs. Omega-3 Debate21:57 Olive Oil and Mediterranean Diet23:44 Introduction and Break24:00 Iron Radio Updates25:10 Dr. Mike's Free Newsletter26:24 Passing on Knowledge: The Importance of Enjoyment28:18 Positive Reinforcement in Fitness and Nutrition31:09 Leading by Example32:43 The Role of Social Media in Knowledge Sharing37:25 The Importance of Commitment and Skin in the Game41:23 Legacy and Impact on Future Generations Donate to the show via PayPal HERE.You can also join Dr Mike's Insider Newsletter for more info on how to add muscle, improve your performance and body comp - all without destroying your health, go to www.ironradiodrmike.com Thank you!Phil, Jerrell, Mike T, and Lonnie

In this episode I chat with Caroline O'Connor. Caroline is a paediatric dietitian and mum, passionate about helping parents confidently navigate mealtimes, making them enjoyable and stress-free—no superhuman effort required! www.solidstart.ie @solidstart.ie We chat about: Spotting Red Flags in Online Nutrition Advice How to Avoid Passing Food Issues to Your Kids Why You Should Stop Categorizing Foods Top Books for Parents on Nutrition and Body Image Navigating Body Image in a Diet Culture World Why 'Treats' Aren't a Food Group! How to Address Unhealthy Body Talk with Caregivers Online coaching - www.shanewalshfitness.com 

This episode is a special one as it explores the future of grocery through the eyes of a speed to market specialist… some even call him the anti-broker.I'm chatting with Jud Currie, Ethical Food Group's very own retail and sales leader and you're going to love this conversation.Jud's storied career includes category-leading work with major brands like Colgate-Palmolive, McCain and Love Child Organics. Now he's driving better-for-you products onto shelves across North America as a part of our EFG family and I'm thrilled to have him on the show.We unpack the real art of retail: from winning at the shelf to pitching buyers to what makes a brand truly retail-ready. Jud shares how he helps founders build trust with buyers, and why he believes every grocery aisle is ripe for disruption.To learn more Jud Currie how we help food and beverage brands get to market faster, visit https://www.ethicalfoodgroup.com/.Here's a summary of this interview:Jud's food system wish: A return to simpler, nutrient-dense products with short ingredient lists—like the kind his 99-year-old grandmother lived on.Anti-broker mentality: Jud positions himself as part of the brand's team, not just a middleman—focusing on fewer clients, deeper involvement, and faster execution.Past brand wins: He launched and grew Love Child Organics—a disruptive baby food brand that helped shift the market toward organic pouches.Winning at the shelf: Retail success comes from understanding pricing, positioning, and what makes a product truly different in its category.Pitch strategy: Forget 30-slide decks—buyers want three things: who you are, how you're different, and how you'll execute.Category expertise: Jud agrees that founders should know their category better than the buyer—they should walk in ready to teach, not just pitch.Data vs. intuition: He values clean, essential data like item ranking reports but warns against drowning in analytics that don't drive strategy.The holistic advantage: Working with Ethical Food Group gives brands access to a vertically integrated ecosystem of strategy, sales, marketing, and funding—something rare in a traditionally siloed industry.Personal connection to better-for-you foods: A shift to a plant-forward diet transformed Jud's health, fuelling his passion for high-impact nutrition products.Every aisle is ready for disruption: From cereal to chips to health and beauty, Jud believes nearly every category can and should do better—and he's on a mission to help make it happen.

Je suis reçu aujourd'hui à Rueil par Olivier Blangeard, Country Manager France & Belgique de Flora Food Group. Vous ne connaissez pas Flora Food Group et pourtant vous connaissez certaines de ses marques : Fruit d'Or et Planta Fin. Aujourd'hui, nous allons parler essentiellement des autres marques du Groupe. Nous allons parler d'alimentation, de cuisine, de beurre, de margarine et de ce qui n'a pas le droit en France de s'appeler beurre et y ressemble furieusement, l'alternative végétale au beurre. Et puis tant qu'à y être, nous discuterons aussi avec Olivier de fromage végétal. Flora Food Group est vieille d'un siècle et demi et lance pourtant en ce moment-même en France des produits nouveaux qui pourraient bien révolutionner notre cuisine et notre assiette, je pense d'abord à la marque Flora et son alternative végétale au beurre. Il en faut du courage pour se lancer dans un tel défi. Le beurre symbolise la cuisine et la cuisine, en France, on s'y connaît un peu.  Comme il est difficile de parler d'alimentation sans la goûter, je me suis risqué à le faire au micro, vous me direz le rendu que cela donne. Vous ne le savez probablement pas, vous aussi vous y avez certainement goûté à ce beurre fait à partir de tournesol et de colza. On le retrouve déjà chez de nombreux restaurateurs et sandwicheries.  Les vegan qui nous écoutent retrouveront peut-être aujourd'hui ce qu'ils vont déjà chercher au supermarché. Mais que tous les autres se rassurent, cet épisode n'a rien de militant. Je ne tenterai pas de vous convaincre d'abandonner la viande ou votre bon vieux beurre d'origine animale. Je suis moi-même carnivore et la vache est mon amie.  Ces précautions oratoires étant faites, je suis convaincu que les produits de Flora Food Group trouveront leur place dans les cuisines de certains d'entre vous pour plusieurs raisons racontées par Olivier. La première d'entre elle, c'est que c'est bon. Pour découvrir les autres, vous savez ce qu'il vous reste à faire. Suivre Olivier sur LinkedIn Si cette nouvelle interview vous a plu, parlez-en autour de vous, notez 5 ⭐ le podcast (Spotify, Deezer, ApplePodcast...) et rédigez un avis.N'hésitez pas à m'écrire sur LinkedIn ➡️ LinkedIn/MartinVidelaine et à vous abonner à notre Newsletter hebdomadaire Toutes les Histoires d'Entreprises sont également disponibles sur histoiresentreprises.com et sur le site de bluebirds.partners, site de la communauté d'indépendants que j'anime et qui conseille ou remplace des dirigeants. Un podcast co-réalisé avec Agnès GuillardHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

It’s all about food today as we bring you an inside look into what’s said to be the largest supermarket chain in Thailand. And this is a company that you might be very familiar with if you frequent the food halls at Bangkok’s malls. With operations dating back to 1996, our guest for today is Central Food Retail Company, one of the business units under Thai multinational conglomerate Central Group. The firm now runs supermarkets and F&B concepts in varying formats, namely: Tops Food Hall, Tops, Tops daily, Tops Online, Central Wine Cellar and Tops Eatery. Besides that, the company also embarked on a joint venture with Japan’s drugstore chain Matsumoto Kiyoshi in 2015 to open Matsumoto Kiyoshi stores. But why are we trying to get you hungry by speaking to Central Food Retail at this time of the day? Central Food Retail is an interesting company to talk about given how the firm announced an investment plan of 1.6 billion baht or close to S$63.2 million for 2024. The investment was in line with the firm’s T-O-P-S strategy to position it as a Truly World-Class Omni-Channel Food Retail player, with an aim to achieve a total of 1,000 stores by 2027. To this end, the firm is also doubling down on its investments in technology, having in December 2024 teamed up with Google Cloud to launch an AI-powered shopping assistant called ‘Tops Chef Bot’. With the investments in place, Central Food Retail aims to achieve a compound annual growth rate of 8%. But what should we know about the firm’s progress in bridging its online to offline presence? On Under the Radar, Money Matters’ finance presenter Chua Tian Tian posed these questions to Stephane Coum, Chief Executive Officer of Food Group, Central Retail.See omnystudio.com/listener for privacy information.

Todd Loiselle, CIO of National Food Group joins Bob and Randy to talk about how he became a CIO. Todd got off to a rocky start—he had problems in school and then he had a rough first job. But then he found success and was approached to be a CIO. Todd tells us his approach to the job and the digital transformation he implemented. Then, he gives advice for newbies just getting started. Stay tuned until the very end for a fun surprise!

Today, Clancy speaks with Sophia Lenarz-Coy, the Executive Director of The Food Group. She spent 15 years in Minnesota working on food access and equity. You won't want to miss their discussion about the role of farmers in fighting for food dignity, the misconceptions of people about the metrics of success for food banking, and how community partnerships can help break the barriers to food. Listen and enjoy the show!

„Führung ist kein Selbstzweck – aber sie braucht ein Konzept.“ Wie führt man 13.000 Mitarbeitende in einem stark wachsenden Lebensmittelkonzern? Frank Wermter von der Bell Food Group und Experte Stefan Bald sprechen über ein neues Führungskonzept, das Leader, Veränderungsexperte und Organisator vereint. „Nur der eine Ton macht noch nicht die Musik“ – Führung heißt, die richtigen Rollen zur richtigen Zeit zu spielen. Mit Micro Learning, klarer Haltung und einem offenen Blick für internationale Unterschiede zeigt die Bell Food Group, wie moderne Führung heute funktioniert.

Steven De Falco shares how he built a thriving restaurant business, the lessons learned from generations of entrepreneurship, and how he turned a passion for food into a strategic business move. Learn more about Steven DeFalco at www.acfoodgroup.com Like this video? Subscribe Now to Influencing Entrepreneurs: @nexagyeducation Watch this interview at: https://youtu.be/SJJu_SQa3GM Interested in learning about Cassmer Ward? Visit: www.nexagy.com

In this insightful episode of The Restaurant Report, host Paul Barron and Sam Oches from Informa's Restaurant & Food Group analyze the critical challenges and opportunities facing the restaurant industry in 2025. They dive into corporate layoffs affecting major brands, the impact of Trump's tariffs on supply chains, tech integration challenges, and the evolving role of third-party delivery. The conversation balances concerns about declining margins and consumer price sensitivity with optimism about hospitality's importance and potential growth opportunities later in the year, providing restaurant professionals with valuable perspective on navigating the current market landscape.RestaurantIndustry #FoodServiceTrends #RestaurantTechnologyGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

In this episode, I talk about a food group that remains very difficult to determine whether or not it is healthy for us.

On today's episode presented by Busey Bank, I welcome back Chef Gerard Craft who joined me originally all the back on episode #3. Gerard is a culinary powerhouse and the driving force behind Niche Food Group, which includes some of the most beloved dining concepts in the St. Louis region, like Pastaria, Brasserie, and the newly launched Expat BBQ. As a James Beard Award-winning chef, Gerard's name is synonymous with innovation and excellence in the food world, but his impact goes far beyond what's on the plate. In this episode, we'll dive into the leadership lessons Gerard has learned while scaling a business known for both creativity and consistency. We'll explore how he's fostered growth—not just in terms of restaurants, but in cultivating a team culture rooted in values like honesty, innovation, and resilience. And we'll hear how Gerard approaches challenges, like opening new concepts and leading the charge for a thriving St. Louis dining scene. Whether you're a foodie, an entrepreneur, or someone passionate about leadership and culture, this is a conversation you don't want to miss. So grab a seat at the table, and let's roll…

Learn how to handle boredom without turning to food in this episode! Get the full show notes and information here: https://drdebbutler.com/458

This episode is part of a new classroom resource series, written and recorded by ESOL teachers at Leeds City College. In this episode, we listen to a group discussion about food. Special thanks to our Level 1 learners—Muna, Nadia, and Emad—who volunteered to record this episode.

¡Estamos de vuelta con OAFI Radio! En esta nueva entrega, exploramos la disfagia y qué alternativas nutricionales existen para anticipar o gestionar esta patología, como las texturas modificadas, junto a Natàlia Talleda, logopeda y terapeuta ocupacional y Patricia Sanz, Campofrío Food Group, a la vez que conocemos el testimonio de Susana. Además, junto a la nutricionista Antonela Bávaro, conocemos cómo la alimentación nos puede ayudar a fortalecer la musculatura y prevenir o mejorar patologías como la sarcopenia. ¿Nos acompañas?

Welcome!

Elizabeth welcomes Tom Spier, founder and managing partner of Boulder Food Group, a VC firm focused on consumer packaged goods. Tom shares his journey from an early employee at BareNaked to selling the company to Kellogg's, and then co-founding Evolved Foods before transitioning to investing. Tom provides some great insights on building successful CPG brands, the importance of innovation, strong supply chains, and surrounding yourself with the right people. He also shares advice for navigating the ups and downs of entrepreneurship, tips for making a great first impression, and going for your idea with gusto. Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramTom: Boulder Food Group Mentioned:OlipopBobo's  Vacation Mineral Sunscreen

This episode is brought to you by Schedulefly. Super Simple Restaurant Employee Scheduling Software + Legendary Customer Service + Low Price Point. Since 2007 we've served over 20,000 restaurants and hospitality businesses.Head on over to https://www.schedulefly.com for your 30-day free trial, or feel free to call co-owner Wil Brawley on his cell phone to learn more: 704-906-2031.Also brought to you by WebstaurantStore—the ultimate destination for restaurant pros. Whether you're launching a new café or prepping for the holiday rush, we've got you covered with top-notch equipment and everyday essentials, all at unbeatable prices. And right now, you can score $50 off your order of $250 or more when you use code WEBSAVE50 at checkout. But act fast—this deal ends December 31st. Visit https://www.WebstaurantStore.com to keep your kitchen running strong. This episode is brought to you by Schedulefly.

Food sustainability is a critical issue in our society, so is there a way to sustainably build businesses that combat this issue? Corwin Hibert, best-selling author, co-founder of multiple businesses, and host of the podcast Aisle 42 explores the principle of sustainability in the food sector on a daily basis. As VP of Strategic Partnerships for the Ethical Food Group in Vancouver, Hiebert helps brands establish themselves as changemakers in the food sector. In this conversation, we explore the nuance of how sustainability can be a complex problem with simple solutions, how he built his dream life, and his hopes for the future of the sustainable food industry. Follow us on Instagram: @someonelikeyoupodcast

In this clip, I had a conversation with Dr. Casey Means about how to nourish our bodies through food. We discuss the importance of removing ultra-processed foods from our diets and focus on the key components that support cellular health: omega-3 fatty acids, antioxidants and micronutrients, probiotics, healthy proteins, and fiber. Dr. Means shares practical ways to include these elements in our daily meals.We also address the issue of food cravings and how they relate to unmet nutritional needs and the influence of the food industry. Dr. Means offers strategies to manage cravings by incorporating nutrient-rich foods and balancing blood sugar levels. This conversation provides insights into building a diet that promotes overall health without overwhelming complexity.Listen to the full episode here.Watch the full episode on YouTube here.***Thank you to my wonderful sponsors!BON CHARGE | Science-backed beauty, wellness and recovery products.https://boncharge.com/LIVEWELL?rfsn=8119877.ae1cd73Use code LIVEWELL for 15% off.OptimallyMe | Personalised insights for optimal health.https://bit.ly/lwbw20Use code LWBW20 for 20% off.Squarespace | A website makes it real.http://squarespace.com/LiveWellGet a free trial and use code LIVEWELL for 10% off your first website or domain purchase

Are you always looking for ways to lose the weight?  Always trying different diets because you can't seem to find one that works for you? Are you constantly searching for ways to shed weight? Always experimenting with different diets because none seem to work for you? Have you considered or attempted diets that completely cut out certain food groups? In today's episode, I share three insights that I challenge you to consider before embarking on another diet, only to discover that you're unable to maintain it. If you have a history of chronic dieting and an obsession with food and weight, it's important to proceed with caution! For personalized coaching, contact me at taraj@dietditching.com. Interested in the next 30-day healthy living challenge? Email me, and let's start your journey correctly! You can also find out more about the 30 day challenge here:30 Days to Healthy Living | Arbonne  

This week on the Titans of Food Service podcast, Nick Portillo speaks with John Miller, President and COO of Legacy Food Group. John Miller dives into the dynamics of the food service industry, discussing how he transitioned from banking into food distribution and the valuable lessons learned along the way. Nick and John discuss the significance of leveraging strong relationships, understanding geographical and customer segment fits in acquisitions and the importance of clean, detailed information during deal-making. John also offers practical advice for those looking to grow in their careers.Quotes"When an opportunity presents itself, take it. Even if it's something that you say, okay, I don't see how this ties in. Take it." -John Miller“We like good, strong owners that want to continue in the business, but we want to take some of their chips off the table and be able to leverage opportunity and the eventual monetization of their investments.” -John MillerTIMESTAMPS(00:15) John Miller's Journey Through the Food Service Industry(03:14) Exploring Virginia's Culinary Scene and John Miller's Food Service Journey(06:45) From Banking to Food Service: A Career Transformation(13:10) Strategic Planning and Acquisition in the Distribution Industry(25:31) Navigating Career Challenges and Embracing Opportunities in Food ServiceRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

In today's episode we go deep on being more "selfish" and what that means, building bigger biceps, what protein is best for women, and breaking down the absolute hypocrisy of fat activists. Click here to ⁠⁠Join The SwoleFam 20% OFF SITEWIDE! PapaSwolio.com Watch the full episodes here: Subscribe on Rumble Submit A Question⁠ For The Show  Use Code "GTTFG" to get 10% OFF ALL MERCH! Get On Papa Swolio's Email List Download The 7 Pillars Ebook  Try A Swolega Class From Inside Swolenormous X  Get Your Free $10 In Bitcoin    Questions? Email Us: Support@Swolenormous.com

In this episode of Real World Nutrition, dive into the popular myth that carbs are bad for you. Many diet trends, like keto and Atkins, promote cutting out carbs for weight loss and better health. But is this beneficial? Get an explanation of how carbohydrates are an essential part of a balanced diet, providing energy for our bodies and brains. Learn the difference between complex and simple carbs, emphasizing the benefits of whole grains, fruits, and vegetables. These foods are rich in essential vitamins and minerals and provide much-needed fiber that aids digestion, controls blood sugar levels, and lowers cholesterol. Get the details on how diets rich in these healthy carbs are associated with a lower risk of chronic diseases and get practical tips on incorporating healthy carbs into your daily meals, from a fiber-rich oatmeal breakfast to a balanced quinoa salad for lunch. Tune in to learn how to make informed decisions about your diet and why you shouldn't fear carbs. Balance is key, this will guide you toward healthier eating habits. Episodes Referenced:    Listen Episode 2: Food Groups vs. Nutrients   Read more: Food Groups vs. Nutrients.   Listen Episode 4: Should You Avoid Carbs? Can You? Series on Sugar:    Episodes 54 - 60: Episode 54: Carbohydrates vs Sugar through Episode 60   Read Carbohydrates vs. Sugar with series continuing   Learn about the Real World Nutrition Membership More blog posts: Real World Nutrition News You Can Use Schedule a free 30-minute introductory call today to learn how I can help you reach your health and wellness goals. Enroll in the Mini Course: 6 Tips for the Busy Person to Have Sustainable Energy: All-Day Energy Through Food AND Companion Workbook

In the seventeenth episode of "Nurturing Spiritual Growth," Duane explores the processes that help believers evolve from converts to disciples. He uses the early church model from Acts 2:42 as a foundation. He emphasizes the importance of consistent engagement in four spiritual practices: the Apostles' doctrine, fellowship, breaking of bread, and prayers.The Apostles' doctrine highlights the essential teaching that grounds believers in their faith. Understanding these doctrines is crucial for preventing doctrinal errors and building a robust spiritual life. The New Testament's transformative power explains and fulfills the Old Testament, providing clarity and direction for contemporary Christian living.Next is fellowship, which is essential for spiritual growth. Fellowship in the Christian context goes beyond mere socializing; it involves creating deep, meaningful relationships that support and enhance one's spiritual journey. This social intimacy, termed "Konania" in Greek, is about developing real connections that are not shallow but rich in spiritual substance.The third practice is the breaking of bread, which includes both communion and shared meals among believers. In the early church and Jewish tradition, meals were not just about eating but were considered mini-covenants that expressed community and unity. These meals, whether part of communion or regular shared dining, hold a significant spiritual and relational meaning, reinforcing the bonds among believers.The role of prayer in personal and community settings should be diverse and adapted to various situations, serving as a critical spiritual tool that supports all other aspects of spiritual life.Throughout this episode, Duane illustrates how these practices are not outdated rituals but essential activities that foster deep spiritual maturity. He encourages believers to participate in these activities and support others in their spiritual journey, helping them transition from new converts to mature disciples.These teachings emphasize the importance of having a balanced spiritual diet to promote growth. Just like physical health requires a variety of nutrients, spiritual health requires various practices. By consistently following the Apostles' doctrine, participating in fellowship, breaking bread together, and praying, believers ensure their personal growth and contribute to the health and growth of the larger Christian community. This session encourages believers to adopt these foundational practices and promote individual and communal spiritual development.

Broad-Based Growth Across Segments- The company highlighted new business acquisitions across all three segments - Foodservice, Vistar, and Convenience.- CEO George Holm emphasized the broad-based nature of growth, stating, "It's not just in one segment, but it's across all 3 segments."Sustained Sales Growth and Operational Efficiency- Performance Food Group reported a 0.6% increase in total net sales over the past year.- While diluted earnings per share declined by 11.8%, adjusted EBITDA increased by 1.9% to approximately $321 million, indicating enhanced operational efficiency.Expanding Market Share and Customer Service- The company's consistent accomplishments, especially in the Foodservice segment, surpassed industry norms and reinforced its ability to expand market share through exceptional customer service.- Performance Food Group capitalized on market dynamics and opportunities within the Convenience segment and made strides with pizza and its own Foodservice concepts.Resilience Amidst Economic Challenges- Despite economic headwinds like inflation affecting sales in sectors like QSR and casual dining, the company demonstrated resilience.- Robust case growth within the independent restaurant sector showcased Performance Food Group's ability to uncover growth avenues amidst economic turbulence.Strategic Growth Initiatives- The company's blueprint for future growth involves investing in core initiatives and team development to drive sustainable expansion and enrich shareholder value.- Strategic mergers and acquisitions, as well as capital expenditure to boost capacity, are on the horizon to solidify market presence.- Share repurchases and leveraging cash flow for financial solidity are being considered for capital management and debt mitigation.Positive Outlook and Expense Control- Performance Food Group expressed a positive sales and profitability outlook for the forthcoming quarter, particularly within the Vistar segment.- Ongoing control of operating expenses in the Convenience segment is a priority.ConclusionWhile acknowledging the challenges faced, Performance Food Group has exhibited resilience and growth through efficient operations, strategic expansions, and a robust focus on fulfilling consumer needs. The company appears well-prepared to continue its path of growth, operational efficiency, and market dominance, albeit with a realistic and measured approach based on the information provided. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.theprompt.email

Kurt Eller, founder of Taco Buddha, joins Michael Calhoun to discuss the new conglomeration made up of local restaurant favorites Taco Buddha and Hi-Pointe Drive-In.

For $6 a month, become a Useful Idiot! Get extended interviews, Thursday Throwdowns, and bonus content at www.usefulidiotspodcast.com Watch this week's Thursday Throwdown: Sam Harris thinks Nazis are better than Hamas https://www.usefulidiotspodcast.com/p/sam-harris-thinks-nazis-are-better?r=je5va&utm_campaign=post&utm_medium=web After several connection issues, we were unfortunately unable to record our interview this week. Here is our brand new Food Groups plus the previously-paywalled section of our Jeffrey Sachs interview: “Biden's frustrated, because someone told him he was president, and then he found out that it's actually President Netanyahu who determines US policy.” This is how Jeffrey Sachs, University Professor of economics at Columbia University, sees the “pathetic” administration. “The truth is the Israel lobby is very powerful. Netanyahu has gotten his way on every single thing. If the US is actually going to try to have a US foreign policy, that would be something new.” But what about The Call, which the White House rushed to leak, where Biden supposedly urged Netanyahu to reach an immediate ceasefire? Well, once Netanyahu finishes “laughing off” anything said on this call, there's not likely to be any change. Because the United States doesn't have to convince Israel of anything. “All it has to do is stop providing munitions. Biden can say ‘the munitions stop, period.' That's what an immediate ceasefire is. We don't have to convince the Israeli government, we have to stop arming the war. That's all.” Biden is still pushing votes in Congress to arm Israel with fighter jets, weapons, and money. But while we at Useful Idiots have focused on Biden's storied career of obsession with Israel, Sachs disagrees on what Biden's true motive is. He says it's not a deep, emotional attachment to Israel. “I think he's got a deep, emotional attachment to becoming president. And he determined early on that never show light with the Israel lobby and someday you might grow up to be president. I don't think Biden has too many deep attachments to public policy. This was the politics necessary to get him to the presidency.” But then he found out “being president isn't as good as being prime minister of Israel. That's the part that frustrates him. He found out it doesn't have that much power for the same reason he towed the line for forty years.” Subscribe to hear the full interview with Jeffrey Sachs on the US's disastrous wars in Gaza and Ukraine, the upcoming wars with Iran and China, and the recent mania around TikTok. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Helm Matthews, Minnesota Cover Band Music Maven, joins us to talk music and an amazing upcoming all day, outdoor concert/fundraiser for The Food Group. A cool event for a crucial cause coming up in early May at Grumpy's NE. Enjoy!Support this podcast at — https://redcircle.com/brian-oake-show/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Vroeger was het vaste prik bij het avondeten: conserven! Elke week werden er wel bietjes, boontjes of doperwtjes uit blik gegeten. Tegenwoordig ontbreekt het op veel boodschappenlijstjes. Hoe haal je die producten als bedrijf uit het verdomhoekje? In ‘De top van Nederland' een uitgebreid gesprek met Ruben Bringsken, oprichter van Jamael Food Group. Presentator Thomas van Zijl vraagt hem...  - hoe het imago van conserven in het slop is geraakt;   - welke voordelen groente in blik hebben ten opzichte van verse groente;  - op welke manier Jamael met hun telers omgaat;  - hoe het bedrijf bijdraagt aan verduurzaming van de voedselketen;  - welke effecten de klimaatverandering op het verbouwen van groenten in Nederland heeft.  Over Jamael Food Group   Jamael Food Group uit Driel heeft verschillende bedrijven gespecialiseerd in voedsel onder zich. Van conservenfabrieken tot bonenspecialist: als het maar plantaardig is.   Over Thomas van Zijl  Thomas van Zijl is financieel journalist en presentator bij BNR. Hij presenteert dagelijks ‘BNR Zakendoen', het Nederlandse radioprogramma voor economisch nieuws en zakelijk inzicht, waar 'De top van Nederland' onderdeel van is. Ook is hij een van de makers van de podcast ‘Onder curatoren'.  Abonneer je op de podcast  Ga naar ‘De top van Nederland'  en abonneer je op de podcast, ook te beluisteren via Apple Podcast en Spotify. See omnystudio.com/listener for privacy information.

Vroeger was vaste prik bij het avondeten, conserven. Elke week werden er wel bietjes, boontjes of doperwtjes uit blik gegeten. Tegenwoordig ontbreekt het op veel boodschappenlijstjes. Hoe haal je die producten uit het verdomhoekje? Ruben Bringsken van Jamael Food Group is te gast in BNR Zakendoen. Macro met Boot  Elke dag een intrigerende gedachtewisseling over de stand van de macro-economie. Op maandag en vrijdag gaat presentator Thomas van Zijl in gesprek met econoom Arnoud Boot, de rest van de week praat Van Zijl met econoom Edin Mujagić.  Lobbypanel  Komt de Co2-regristratielobby van het mkb niet veel te laat? En: moet een nieuw kabinet iets doen aan de complexiteit van wetten? Dat en meer bespreken we om 11.10 in het lobbypanel met: Jurgen Warmerdam, public affairs adviseur bij Trias Politica en Sybrig van Keep, directeur van adviesbureau Issuemakers  Luister l Lobbypanel Contact & Abonneren  BNR Zakendoen zendt elke werkdag live uit van 11:00 tot 13:30 uur. Je kunt de redactie bereiken via e-mail.  Abonneren op de podcast van BNR Zakendoen kan via bnr.nl/zakendoen, of via Apple Podcast en Spotify. See omnystudio.com/listener for privacy information.

This episode features Doug Alexander, Vice President of Sustainability and Government Relations at Belmont Food Group. Key topics include the intricate balance of environmental sustainability and food industry operations, explicitly addressing food waste and regulatory impacts. The conversation explores Belmont Food Group's initiatives for reducing carbon emissions and plastic use, emphasizing the need for industry-wide collaboration and innovation. The episode provides insights into how companies can navigate and contribute positively to environmental sustainability, highlighting the role of government relations and practical strategies for achieving these goals.In the news, Sylvain was in Ottawa testifying to a testy parliamentary Ag committee, sweet news with the Rogers sugar strike ending on the West coast, Athletic Brewing dominating the fast-growing non-alcoholic beer category, and a salute to Celine Dion, Taylor Swift and some big event happening in Las Vegas that a bunch of people will watch on big screen TV and consume a record amount of chicken wings.Thanks to our presenting sponsor Caddle, a leading Canadian consumer panel and research house, has become the exclusive presenting sponsor of the podcast. Caddle offers brands and retailers access to over 10,000 daily active users, facilitating rapid collection and syndication of consumer reviews. https://askcaddle.com/About DougDoug Alexander joined Belmont Food Group as Vice President and General Manager- Leadbetter Foods, in early 2021 took on the role of Vice President Sustainability and Government Relations. Belmont Food Group . Belmont Food Group is a operating group within Premium Brands comprising of 6 independent operating food processing companies, Premium Brands is a leading specialty food manufacturing and differentiated food distribution businesses with operations across North America. Servicing over 22,000 customers, the company and its family of brands and businesses operate in 100 locations.Doug's experience running food processing operations spans over 37 years of Meat Processing and other food processing sectors. Recently served as Chair of the board of directors of the Agricultural Adaptation Council board and as director for 10 years, as well as and on boards of Food and Beverage Ontario board and the Meat and Poultry Ontario Board as well as the Innovation Advisory Council for the Canadian Food Innovation Network.Doug has served in the past as Chair of the Agri-Food Management Institute, Chair of Food Starter and the board of directors for Provision Coalition Doug has diplomas in Food Science as well as Industrial Engineering.Food In Canada article, whos who in Food, https://www.foodincanada.com/features/whos-who-2023-mentor-for-all/Food and Beverage Ontario Board - https://foodandbeverageontario.ca/team/doug-alexander/About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row.Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world.Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers.Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America

Matt, Claude and Andrew chat about Nanosonics, Keypath Education and Retail Food Group

On January 28, 2021, the Foundation Food Group facility in Gainesville, Georgia, experienced a liquid nitrogen release that ultimately resulted in six employee fatalities. The U.S. Chemical Safety Board (CSB) released their final investigation report into this incident on December 11, 2023, and today Molly and Jo are here to cover all of the report's highlights. We'll walk you through details regarding the day of the incident, the hazards of liquid nitrogen, the root cause of the incident and other contributing factors, and close with what any company can learn from this incident. As always, we thank the CSB for their thorough reporting on this incident, and invite you to read their final investigation report at the link below. https://www.csb.gov/csb-releases-final-report-into-2021-fatal-liquid-nitrogen-release-at-foundation-food-group-facility-in-georgia/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/amplifyyourprocesssafety/message

There was a TickTok trend going around that I participated in and it got me thinking I need to do a podcast episode on this.    The trend was, " What do you think the next silent killer of our generation will be?"    My answer as a Registered Dietitian and health advocate- DIET TRENDS that remove food groups.    Here at Nutrition's My Life you've heard me say all foods fit into a healthy lifestyle and today I'm sharing with you the foods that you DO want to add in more and why. I'm sharing with you what I think about the KETO and Carnivore diet... specifically what pushing out key foods can do to the body.  Today we're talking about the benefits of eating carbohydrates and how to balance them with enough protein and fiber rich foods. We're talking about the benefits of the colors in our foods, specifically vegetables and I even share with you a blog post I did years ago that will help you understand, plus there are tons of recipes in that blog- you can read more here https://www.nutritionsmylife.com/blog/antioxidants Today we even talk about the benefits of eating legumes and beans- as they're the most common food consumed across all Blue Zones. (Blue zones are where the most people who live past 100 years of age and are the healthiest).    Today's a really interesting podcast and I am so happy to share it with you.    To work with Nicole or to hire her for media, a talk at a conference, brands, and even to be a guest on your podcast, email her at nicole.eichinger@nutritionsmylife.com or visist www.nutritionsmylife.com    xoxo,  Nicole

Ever wonder how restaurants are adapting to the rapidly changing world?  Join us in this enlightening episode of The Digital Restaurant Podcast as we dive into the future of the restaurant industry with our special guest, Mario Del Perro, a visionary from DOM Food Group and co-creator of Mendocino Farms.  Mario shares his unique perspective on the future of the restaurant industry as we delve into the importance of understanding your target audience, creating a craveable menu, and more as we dissect the essence of building a successful restaurant brand. Mario also enlightens us on the significance of a kitchen designed for off-premise and virtual orders and how to navigate the complex virtual kitchen space. We talk about the food delivery revolution and the ever critical topic of sustainability in the restaurant industry. You'll hear Mario's take on creating a delivery-friendly healthy menu that maintains freshness and flavor, even after a 45-minute journey. The conversation doesn't end there; we dive into the influence of Whole Foods Market and the significance of health and sustainability in the industry. It's a discussion you won't want to miss!In this episode:

Duane Sheriff teaches that four major food groups help a convert mature into a disciple. The first food group is the Apostles' Creed, which trains a believer in their new identity in Christ. The second food group is fellowship, which builds faith when believers share who they are in Christ. The third food group is breaking bread, which involves sharing a meal with others and building intimacy. The last major food group is prayer. Different kinds of prayers are effective for different situations.

Ever wondered about the inner workings of the restaurant industry? Sam  Oches is an award-winning editorial director of Informa's Restaurant and Food Group. Sam Oches has had his eye on the industry for quite some time and has developed an eye for exploring the factors shaping this dynamic landscape. On this episode, you'll learn from Sam about: Labor availabilityRise of automation Tip cultureMore!Thanks, Sam!

Thai food is one of the world's best cuisines, but pairing wine with it is difficult for many reasons - primarily its spiciness. In this episode, we break down how you can make finding a wine to drink with Thai food easy, and we review several different types of wines that make great pairings. We also talk about why some people bristle at the concept that there are even such things as “appropriate” wine and food pairings. And while we firmly believe there is an art to pairing wine and food, we also believe there are many choices you can make, not just one perfect choice.  And, in this episode, we try a wine from a grape that we have never had before - Pineau d'Aunis - which comes from the Loire Valley and is a hidden gem.  If you love Thai food and other spicy Asian dishes, listen in! This is for you! Wines reviewed in this episode: 2022 Radley & Finch Alley Pack Chenin Blanc, 2022 Maison Angelot Bugey Gamay, and 2022 Henri Bourgeois Le Vert Galant Pineau d'Aunis Rosé.Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: www.thewinepairpodcast.comFollow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

On our latest weekly roundup, Catherine is sorely tempted by some very cute kittens (it's easy because they live 2,000 miles away). Mentioned: Heidi Wrangles Cats on Instagram.What we're watching: It was time for that Dancing with the Stars staple, "My Most Memorable Year." As always, that meant lots of emotional, barefoot contemporary dances (and a bunch of Viennese waltzes) followed by judging that seems extra harsh, what with all the hearts on all the sleeves.We also returned to The Gilded Age with season 2, episode 1: "You Don't Even Like Opera." Once again, there is scheming, secrets, and many, many elaborate hats. Mentioned: Commentary on the show from the Fug Girls (on their website for season 1 and their Substack for season 2) and Alan Sepinwall at Rolling Stone.Catherine's library find this week spotlights a series called the Food Group, from illustrator Pete Oswald and author Jory John. Check out The Bad Seed, The Good Egg, The Big Cheese, and many more.In the archives, we revisit episodes in which we discussed signs of senior-parent-itis (October 31, 2022), Halloween hassles (October 31, 2019), and the scariest places we've been (November 1, 2016).​Next week, our TV watch will cover "Monster Night" (Halloween) on Dancing with the Stars, and "Some Sort of Trick" on The Gilded Age. Until then (and anytime you're in need), the archives are available! ​This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/3680863/advertisement

Meet Hamish Cook - Head of Group Food Services at ISS. ISS is a leading global workplace experience and facility management company.In this week's conversation, we speak with Hamish about his start in the food industry, ISS' mission to reduce waste and carbon, encouraging plant based eating and pulse foods. We also discuss challenges in the industry; including the complexities of hospitality and catering as a true professional career. Lastly, Hamish covers adapting the business model for the food industry to the future.Connect with Hamish:https://www.linkedin.com/in/hamish-cook-15975222/https://www.issworld.com/enThis podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacyChartable - https://chartable.com/privacy

Gerard Craft is the CEO of Niche Food Group, he is also a James Beard Foundation award winning Chef. Evelynn Hadsell is the Executive Chef at Pastaria Nashville. Today they join the show for a conversation around what they do in their respective jobs, as well as their opinions on the market, tipping, leadership, silos, and more. This was an interesting interview as it is in two parts. I was interrupted by a call from one of my leaders and I had to leave immediately to attend to the restaurant. They were kind enough to pick up the interview the next day. I really enjoyed the conversation besides the technical issues with sound as we were talking over the internet. Big thank you to both Chef Gerard and Chef Evelynn for taking the time to join us today! Brandon --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message

The H3irloom Food Group is the platform of chef partners David and Tonya Thomas. They explore the influence of African Americans on the food of Maryland and on America. Listen. It's on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe

After the kerfuffle Stigall caused last week in calling attention to Fox News' legal threats to all other media in covering their coming RNC debate, "the suits" gave him a call Friday to have a talk. He gives the details. A viral artist named Oliver Anthony has exploded with the American people over his song "Rich Men of Richmond." Meanwhile, a viral crazy lady on a plane finally apologizes for her bizarre behavior caught on video that Stigall says has caused many to believe was something else entirely. This leads to a bigger discussion of everything from the Maui fires to the Canadian fires, and much of the rest of the news we see and don't see today. Plus former acting Attorney General Matthew Whitaker responds to the Friday news of the naming of a special council in the Hunter Biden case. - For more info visit the official website: https://chrisstigall.com Instagram: https://www.instagram.com/chrisstigallshow/ Twitter: https://twitter.com/ChrisStigall Facebook: https://www.facebook.com/chris.stigall/ Listen on Spotify: https://tinyurl.com/StigallPod Listen on Apple Podcasts: https://bit.ly/StigallShowSee omnystudio.com/listener for privacy information.

Trisha Talbot advises physician owners and investors with opportunities in the healthcare real estate asset class.  Her track record in investment sales, landlord representation, corporate representation and tenant representation offers clients trusted experience with comprehensive strategies with pricing, market fluctuations and problem solving solutions that result in successfully close transactions. Aligning the real estate investment requirements of property owners and physician investors together with the corporate goals of the healthcare companies that occupy medical facilities has made Trisha a leader in the healthcare real estate brokerage community. Her performance and production achievements are recognized annually. Trisha lives in Scottsdale, Arizona with her wonderfully patient husband and two gracious children that support her drive to make an impact helping clinicians share their gift to heal others.

Welcome back to "Commercially Speaking," the podcast where we bring you valuable insights and knowledge to conquer the world of commercial real estate (CRE). Join us as Bo Barron, CCIM unravels the complexities of the demand gap, providing you with a clear understanding of this crucial concept. Discover how predictive analysis can be your secret weapon in making informed decisions and gaining a competitive edge in the CRE market. We'll dive into the four food groups of commercial real estate: retail, industrial, office, and residential, as we explore how predictive analysis uncovers hidden opportunities within each sector. Gain the tools and knowledge to identify emerging market trends and navigate the ever-changing landscape of CRE with confidence. By the end of this episode, you'll have a solid grasp of predictive analysis and its practical applications in your CRE endeavors. No more guesswork—just data-driven strategies that will elevate your success. Don't miss this opportunity to gain a competitive advantage in the world of commercial real estate. Subscribe to our podcast and be the first to access exclusive episodes filled with expert insights and valuable tips. Remember to like, comment, and share this video with fellow real estate enthusiasts who are eager to take their CRE game to the next level. Get ready to demystify the demand gap and become a master of predictive analysis! ⏰Time Code⏰ 00:00 - Start 02:15 - Basic Jobs RECAP 05:58 - DEMAND MODEL 07:17 - The 4 Food Groups of CRE 08:43 - Gap Analysis 20:47 - Story Time - Opening a MUSIC BAR 23:44 - Story Time - Sayin no to a VAPE SHOP 25:07 - TURN YOUR DREAM INTO REALITY: The first 3 steps 28:22 - Quickie Quiz! 32:12 - Bonus Story Time

Welcome to Day 5 of Nidhi Pandya's Commune course Ayurvedic Nutrition. In this course, you'll discover the key elements of living well through the lens of both Ayurveda and your own personal health values. You will learn how to better time your meals and strengthen digestion, and explore the connection between what you eat and how you feel. In Day 5 -- Food Groups – you will learn the various food groups and assess their elemental dominance, their taste, and then determine what their action in the body is. We are releasing Days 1 through 5 of Nidhi Pandya's Commune program here on the podcast. You can watch the full 10-day video course, including 10 core lessons plus a downloadable workbook, with a free trial of Commune Membership. Visit onecommune.com/trial to get started. This podcast is supported by: BetterHelp BetterHelp offers convenient online therapy on your schedule. It's the same professional service you'd get from an in-person therapist, but with the option to communicate when and how you want – by chat, phone, or video call. Start on your own journey of self-discovery, with BetterHelp. Visit BetterHelp.com/commune to get 20% off your first month of online therapy. Timeline Nutrition Timeline Nutrition is pioneering a new approach to longevity, one that stands on a decade of scientific discovery to unlock the power within your cells. Your body is an energy generating machine, Timeline makes it more powerful. Use code commune to get 10% off at timelinenutrition.com/commune Kyolic Prevention is the best way to protect your heart health. In addition to maintaining a healthy diet,exercise and good sleep patterns, you can include one of the best-researched natural herbal supplements to your routine, Kyolic Aged Garlic Extract. Request a sample at Kyolic.com/sample-request . Use promo code “Commune”.

Welcome to Day 5 of Nidhi Pandya's Commune course Ayurvedic Nutrition. In this course, you'll discover the key elements of living well through the lens of both Ayurveda and your own personal health values. You will learn how to better time your meals and strengthen digestion, and explore the connection between what you eat and how you feel.In Day 5 -- Food Groups – you will learn the various food groups and assess their elemental dominance, their taste, and then determine what their action in the body is.We are releasing Days 1 through 5 of Nidhi Pandya's Commune program here on the podcast. You can watch the full 10-day video course, including 10 core lessons plus a downloadable workbook, with a free trial of Commune Membership. Visit onecommune.com/trial to get started.This podcast is supported by:BetterHelpBetterHelp offers convenient online therapy on your schedule. It's the same professionalservice you'd get from an in-person therapist, but with the option to communicate whenand how you want – by chat, phone, or video call. Start on your own journey of self-discovery, with BetterHelp. Visit BetterHelp.com/commune to get 20% off your first month of online therapy.Timeline NutritionTimeline Nutrition is pioneering a new approach to longevity, one that stands on a decade of scientific discovery to unlock the power within your cells. Your body is an energy generating machine, Timeline makes it more powerful. Use code commune to get 10% off at timelinenutrition.com/communeKyolicPrevention is the best way to protect your heart health. In addition to maintaining a healthy diet,exercise and good sleep patterns, you can include one of the best-researched natural herbal supplements to your routine, Kyolic Aged Garlic Extract. Request a sample at Kyolic.com/sample-request . Use promo code “Commune”.

Learn what and what NOT to include in your daily meals with this new segment from Maria Liberati! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/maria-liberati/message

There is no magic pill that will help you get well or lose weight…   But getting well and losing weight doesn't have to be hard or overly complicated either…   Today I want to help you cut through all the fads and information out there and give you a simple starting point to begin your journey.   So on today's #CabralConcept 2385 I'd like to share with you where to start with your diet and what the 2 most important food groups to eat are for sustainable weight loss and wellness– Enjoy the show and let me know what you thought!   - - - For Everything Mentioned In Today's Show: StephenCabral.com/2385 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!