Podcasts about Food science

Applied science devoted to the study of food

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KQED’s Forum
Getting Beyond Meat

KQED’s Forum

Play Episode Listen Later Dec 6, 2022 55:34


In recent years, companies like Impossible Foods and Beyond Meat have introduced plant-based hamburgers that look and feel like the real thing and plant-based chicken nuggets that pass the kid test. Now companies are looking to grow meat from real animals in labs, and the FDA has approved lab-grown meat as safe for human consumption. Although Americans consume on average 250 pounds of meat per person a year and another 20 pounds of fish or shellfish, more Americans are identifying as vegetarian or vegan. So the race is on to find alternative meats that might capture their palates and pocketbooks. We'll talk about where alternative meats are headed and whether they're good for us and the planet. Guests: Laura Reiley, Business of Food reporter, Washington Post David Julian McClements, Distinguished professor, Food Sciences, College of Natural Sciences, University of Massachusetts, Amherst; author, "Future Foods: How Modern Science is Transforming the Way We Eat" Amy Chen, COO, Upside Foods, manufacturer of cultivated meats based in Emeryville

Irish Tech News Audio Articles
New €4.8 million AgTech Innovation Centre and Dairy Herd Health Education and Research Hub Under Construction at UCD Lyons Farm

Irish Tech News Audio Articles

Play Episode Listen Later Dec 5, 2022 5:35


University College Dublin (UCD) today announced the commencement of a €4.8 million development project to construct a new state-of-the-art facility incorporating the AgTechUCD Innovation Centre (ca. 890 sq.m.) and the UCD Bimeda Herd Health Hub (ca. 120 sq.m.) at UCD Lyons Farm. Funding for the facility is being provided by Enterprise Ireland, through the Regional Enterprise Development Fund, UCD and a philanthropic donation from Bimeda, a global manufacturer and distributor of veterinary pharmaceuticals and animal health products. UCD Lyons Farm, the University's research and teaching farm, located in Co. Kildare, is a fully functioning farm comprising of 250 hectares of land, with dairy, beef, sheep, equine, crop and environmental research, teaching and commercial facilities. Professor Alex Evans, UCD School of Agriculture and Food Science said, “It is so exciting to see the development of the AgTechUCD Innovation Centre and the UCD Bimeda Herd Health Hub at UCD Lyons Farm. This represents a new phase in UCD's commitment to innovation, entrepreneurship and outreach in the areas of agriculture, food and veterinary medicine. This farm-based facility will co-locate educators, researchers, innovators and service providers in a single location allowing them to work together on enhancing Ireland's capabilities and progress in agricultural and veterinary sciences.” The AgTechUCD Innovation Centre will promote and accelerate early-stage start-ups and SMEs with disruptive innovations in the agri, agtech, agrifood and veterinary sectors, as they build their innovative businesses into leading enterprises creating jobs. AgTechUCD also runs an annual accelerator programme dedicated to agtech and agri-food start-ups and SMEs. The second programme commenced in October with 12 start-ups from across Ireland participating. Niamh Collins, Director, AgTechUCD Innovation Centre said, “As the only on-farm workspace hub in Ireland focused on promoting and accelerating agri-businesses and start-ups the AgTechUCD Innovation Centre will assist client companies to access on-farm experimental facilities, enabling them to test and trial products and services in a real-world environment. Clients will also have access to office and lab space, preferred access to UCD food processing facilities, and facilitated introductions to VCs and business angels, mentors and corporate partners.” The establishment of the UCD Bimeda Herd Health Hub will provide a national facility for dairy herd health education, research and consultancy and is an important strategic development for the UCD School of Veterinary Medicine. Donal Tierney, Chairman of Bimeda Animal Health said, “We are delighted to be associated with the UCD Bimeda Herd Health Hub and the contribution it will make to the development of the Agritech sector in Ireland. Bimeda is an Irish owned company founded 50 years ago. Our association with UCD Lyons Farm in establishing the UCD Bimeda Herd Health Hub recognises the contribution the agricultural sector has made to the success of Bimeda worldwide.” Professor Michael Doherty, Dean and Head, UCD School of Veterinary Medicine said, “We are delighted that construction of the UCD Bimeda Herd Health Hub has commenced at UCD Lyons Farm. Dairy herd health is an important element of UCD's One Health initiative which is focused on maximising the health and well-being of people, animals and the environment. We are looking forward to collaborating with Bimeda as an industry partner in research activities focused on furthering our understanding of the health of dairy herds.” He added, “In addition The UCD Bimeda Herd Health Hub will support the delivery of state-of-the art training to undergraduate and postgraduate students in the UCD School of Veterinary Medicine.” The development of the UCD Bimeda Herd Health Hub will also support the provision of UCD's flagship distance-learning graduate programme, the Graduate Certificate in Dairy Herd Health. This programme equi...

Italian Wine Podcast
Ep. 1182 Susannah Gold Question | #everybodyneedsabitofscienza

Italian Wine Podcast

Play Episode Listen Later Dec 2, 2022 9:48


Welcome to Episode 1182, where the professore takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from Susannah Gold. If you want to learn more about the Professore: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ winenews.it/en/an-italian-profe…l-be-one-of_307764/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Glocal Citizens
Episode 151: Food Science and Culinary Innovation with Wanida Lewis Part 2

Glocal Citizens

Play Episode Listen Later Nov 29, 2022 47:00


Greetings Glocal Citizens! We have another two part in depth conversation with a very dynamic Diasporan. Part 1 goes live the week of the Thanksgiving holiday in the US. The genesis of the holiday has much to do with food--It was a harvest festival celebrated by America's first European immigrant settlers. So, my guest is our own celebration of food--food science and innovation. Born and raised in the US, now based in Accra, Dr. Wanida Lewis is the CEO and Co-founder of non-profit Crescendo Foods, Ghana's first shared commercial kitchen space and culinary hub. She has over ten years' experience leading programs, strategic partnerships, and economic evaluation initiatives throughout the African continent. Previously, she wasa Senior Economic Program Advisor in the US Department of State's Office of Global Women's Issues. During her first stint living in Accra in 2018, she founded Young, Gifted, & Brown, LLC, a pipeline program supporting young Ghanaian women and entrepreneurs in STEM. A Food Science Fellowship Award Endowment in her name was established in 2013 to provide fellowship funding for underrepresented graduate students in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. Another fun fact about Wanida is that she's a certified yoga instructor and can be found working with Glocal Citizens guest, Nana Amoako-Anin (https://glocalcitizens.fireside.fm/guests/nana-amoako-anin) at Bliss Yoga Accra training yogis in yin and restorative yoga. Where to find Wanida? Wanida's website (https://wanidalewis.wixsite.com/wanidalewisphd/wanidalewisphd) On LinkedIn (https://www.linkedin.com/in/wanidalewisphd/) cresendogh.com (https://crescendogh.com) On Facebook (https://www.facebook.com/crescendofoodsgh/) On Instagram (https://www.instagram.com/crescendo_foods/) On Twitter (https://mobile.twitter.com/Crescendo_Foods) What's Wanida reading? Terminal Romance: How to Find Love in Cyberspace (https://read.amazon.com/kp/embed?asin=B0B7S5WNMX&preview=newtab&linkCode=kpe&ref_=cm_sw_r_kb_dp_15HH988F7J6SEWN0F765&tag=glocalciti07e-20) by Niki Aguirre The First Woman (https://a.co/dGQeegP) by Jennifer Nansubuga Makumbi What's Wanida watching? Abbot Elementary (https://abc.com/shows/abbott-elementary) Atlanta (https://www.hulu.com/series/atlanta-3529d0f1-acaf-476d-8be3-66cd6bf12530) From Scratch (https://www.netflix.com/title/81104486) What's Wanida listening to? J.ill Podcast (https://www.youtube.com/channel/UCBSrBbJVzhTr2HExOKABUBQ) Africa Daily Podcast (https://www.bbc.co.uk/programmes/p0925ydp/episodes/downloads) Other topics of interest: Theia Coffee House Accra (https://www.facebook.com/theiahousegh/) American Association for the Advancement of Science (https://www.aaas.org/) US Foreign Service (https://en.wikipedia.org/wiki/United_States_Foreign_Service) German Marshall Fund (https://www.gmfus.org/) About Historically Black Colleges and Universities (https://en.wikipedia.org/wiki/Historically_black_colleges_and_universities) Delta Sigma theta Sorority, Inc. (https://www.deltasigmatheta.org/) Faith Hunter (https://www.faithhunter.com/) Arianna Elizabeth (https://www.youtube.com/c/AriannaElizabeth?app=desktop) The Pilates Studio Accra (https://www.pilatesaccra.com/) Online Dating Sites, A History (https://www.datingadvice.com/online-dating/history-of-online-dating) Special Guest: Wanida Lewis.

The Clean Bee Podcast
52. Reducing food waste and eating for your health with Gardyn Food Scientist Lindsay Springer

The Clean Bee Podcast

Play Episode Listen Later Nov 28, 2022 51:58


I know you care about your health AND the environment... And sometimes those values can contradict each other. You may be like me and buy organic spring mix in a plastic clamshell... It's great that we have an option for *mostly* chemical free produce, but what about the plastic that's left over once you've eaten all your salad? We discuss these topics and more in today's episode with Lindsay Springer, Head of Plants and Nutrition at Gardyn. Lindsay is a plant-based food scientist and food futurist who drives systematic food and technology innovations to maximize human and planet health. She earned her Ph.D. in Food Science and Technology from Cornell University, focusing her research on food chemistry, plant breeding, and biophysics. IN THIS CONVERSATION WE DISCUSS: + What Gardyn is and how this technology is part of our food future + The history of the Industrial Revolution and how to make a positive environmental impact + How to eat for your health based on your needs and why seasonal eating is beneficial As always, take what resonates with you and leave what doesn't. LET'S STAY CONNECTED: + Madalyn @theecleanbee + Work 1:1 with me: The Pantry Audit! + Send me an email! Let me know what your key takeaways are from this episode, I'd love to hear from you! (hello@traversewithmadalyn.com) + Join the weekly newsletter and get a FREE Grocery Guide cheat sheet! CONNECT WITH TODAY'S GUEST: + Get a Gardyn for your home + Gardyn Tech on IG   If you enjoy this episode, be sure to hit that follow button, drop some stars and leave a review. It truly means the world and helps this show reach more listeners!

Italian Wine Podcast
Ep. 1173 Question By Marc Millon | #everybodyneedsabitofscienza

Italian Wine Podcast

Play Episode Listen Later Nov 25, 2022 11:07


Welcome to Episode 1174, where the professore takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from Marc Millon, host of Wine, Food & Travel With Marc Millon! If you want to learn more about the Professore: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ winenews.it/en/an-italian-profe…l-be-one-of_307764/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

The Brü Lab
Episode 087 | Impact Bicarbonates Have On Brettanomyces Fermentations w/ Dr. Katherine Thompson-Witrick

The Brü Lab

Play Episode Listen Later Nov 23, 2022 73:51


This week, Cade welcomes Dr. Katherine Thompson-Witrick, assistant professor in the Food Science and Human Nutrition department at University of Florida, to the lab to discuss the work she's done on the impact bicarbonates in water have when fermenting with Brettanomyces.  The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Bicarbonate Inhibition and Its Impact on Brettanomyces bruxellensis Ability to Produce Flavor Compounds

The Hawkin Podcast 〡Hawkin Dynamics
N35: Val Prisecaru - Genetics & The Importance of a Healthy Body

The Hawkin Podcast 〡Hawkin Dynamics

Play Episode Listen Later Nov 22, 2022 82:06


Today we are joined by Val Prisecaru on Episode 35 of The Hawkin Podcast.   Val is currently the Program Director & Professor of Nutrigenomics at John Patrick University. Val is also a Health Consultant, Functional Nutritionist, and CEO of Atlas Genetics Inc, a health coaching company using genetic and microbiome analysis. Val Prisecaru has been working as a nutritionist and nutrigenomics consultant for the past 20 years. Specializing in glycomic, genetic, and microbiome analysis to help determine the optimal diet, lifestyle, supplements, and medication for each of his clients. Val earned his Master's Degree in Food Science and Human Nutrition from the University of Illinois. In this episode, Val gives a deep dive into his 20 years of experience working with clients on an individual basis to create an optimal lifestyle. With a passion for helping people with innovative solutions, this episode is a must listen...   Time Stamps for Today's Episode: 00:00:07 Who is Val Prisecaru? 00:01:05 Val's initial interest in nutrition science 00:09:34 The power of your diet 00:16:43 How exercise & training can play a major role 00:27:21 How different foods can affect the body 00:41:39 Diet individualization 00:50:28 High vs low dopamine levels 00:54:54 Handling suboptimal training environments 01:00:24 Recovery is key 01:10:53 Cold exposure post-workout 01:14:07 Exciting innovations for the future 01:20:03 Contact information for Val   If you are interested in learning more about Val Prisecaru, he can be found on LinkedIn here, or by email at geneticwellbeing@gmail.com.   Hawkin Dynamics is an industry leader in force plates, education, and support. Check out www.HawkinDynamics.com to learn more, or request a hassle-free quote to see what the HD System costs here.

Glocal Citizens
Episode 150: Food Science and Culinary Innovation with Wanida Lewis Part 1

Glocal Citizens

Play Episode Listen Later Nov 22, 2022 39:41


Greetings Glocal Citizens! We have another two part in-depth conversation with a very dynamic Diasporan. Part 1 goes live the week of the Thanksgiving holiday in the US. The genesis of the holiday has much to do with food; it was a harvest festival celebrated by America's first European immigrant settlers. So, my guest is our own celebration of food--food science and innovation. Born and raised in the US, now based in Accra, Dr. Wanida Lewis is the CEO and Co-founder of non-profit Crescendo Foods, Ghana's first shared commercial kitchen space and culinary hub. She has over ten years' experience leading programs, strategic partnerships, and economic evaluation initiatives throughout the African continent. Previously, she wasa Senior Economic Program Advisor in the US Department of State's Office of Global Women's Issues. During her first stint living in Accra in 2018, she founded Young, Gifted, & Brown, LLC, a pipeline program supporting young Ghanaian women and entrepreneurs in STEM. A Food Science Fellowship Award Endowment in her name was established in 2013 to provide fellowship funding for underrepresented graduate students in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. Another fun fact about Wanida is that she's a certified yoga instructor and can be found working with Glocal Citizens guest, Nana Amoako-Anin (https://glocalcitizens.fireside.fm/guests/nana-amoako-anin) at Bliss Yoga Accra training yogis in yin and restorative yoga. Where to find Wanida? Wanida's website (https://wanidalewis.wixsite.com/wanidalewisphd/wanidalewisphd) On LinkedIn (https://www.linkedin.com/in/wanidalewisphd/) crescendogh.com (https://crescendogh.com) On Facebook (https://www.facebook.com/crescendofoodsgh/) On Instagram (https://www.instagram.com/crescendo_foods/) On Twitter (https://mobile.twitter.com/Crescendo_Foods) What's Wanida reading? Terminal Romance: How to Find Love in Cyberspace (https://read.amazon.com/kp/embed?asin=B0B7S5WNMX&preview=newtab&linkCode=kpe&ref_=cm_sw_r_kb_dp_15HH988F7J6SEWN0F765&tag=glocalciti07e-20) by Niki Aguirre The First Woman (https://a.co/dGQeegP) by Jennifer Nansubuga Makumbi What's Wanida watching? Abbot Elementary (https://abc.com/shows/abbott-elementary) Atlanta (https://www.hulu.com/series/atlanta-3529d0f1-acaf-476d-8be3-66cd6bf12530) From Scratch (https://www.netflix.com/title/81104486) What's Wanida listening to? J.ill Podcast (https://www.youtube.com/channel/UCBSrBbJVzhTr2HExOKABUBQ) Africa Daily Podcast (https://www.bbc.co.uk/programmes/p0925ydp/episodes/downloads) Other topics of interest: Theia Coffee House Accra (https://www.facebook.com/theiahousegh/) American Association for the Advancement of Science (https://www.aaas.org/) US Foreign Service (https://en.wikipedia.org/wiki/United_States_Foreign_Service) German Marshall Fund (https://www.gmfus.org/) About Historically Black Colleges and Universities (https://en.wikipedia.org/wiki/Historically_black_colleges_and_universities) Delta Sigma theta Sorority, Inc. (https://www.deltasigmatheta.org/) Faith Hunter (https://www.faithhunter.com/) Arianna Elizabeth (https://www.youtube.com/c/AriannaElizabeth?app=desktop) The Pilates Studio Accra (https://www.pilatesaccra.com/) Online Dating Sites, A History (https://www.datingadvice.com/online-dating/history-of-online-dating) Special Guest: Wanida Lewis.

Docs Who Lift
GMOs, shelf-life, and more with Food Science Babe

Docs Who Lift

Play Episode Listen Later Nov 21, 2022 40:31


Drs. Karl and Spencer chat with the Food Science Babe all about food science and fear mongering. Get some insight into: GMOs Food additives and shelf-life of foods Learn more by checking out Food Science Babe's instagram

Italian Wine Podcast
Ep. 1164 Question By Joy & Lyka | #everybodyneedsabitofscienza

Italian Wine Podcast

Play Episode Listen Later Nov 18, 2022 11:37


Welcome to Episode 1164, where the professore takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from our very own Joy Livingston and Lyka Caparas! If you want to learn more about the Professore: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ winenews.it/en/an-italian-profe…l-be-one-of_307764/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

The ThinkND Podcast
The Secret Life of Spirits, Part 1: Ardent Spirits - The Essential Science

The ThinkND Podcast

Play Episode Listen Later Nov 17, 2022 46:53


Episode Topic: Ardent Spirits - The Essential ScienceHave you ever wondered about all the science, engineering, technology, business and craftsmanship that goes into each sip of your favorite spirit? Ken Kuno, professor in the department of Chemistry and Biochemistry at the University of Notre Dame, and Ron Runnebaum ‘96, associate professor in the department of viticulture and enology in the Robert Mondavi Institute for Wine and Food Science at UC Davis, invite you to a conversation about what defines a spirit or a distilled beverage and what distinguishes the different products we are familiar with like whiskey, vodka, gin, or tequila. They will also discuss the science and engineering behind how spirits are produced and how the chemistry of different spirits affects how we taste and experience them.Featured Speakers: Ken Kuno, Professor of Chemistry and Biochemistry and Concurrent Professor of Physics, University of Notre DameRon C. Runnebaum '96, Assistant Professor, Department of Viticulture & Enology, Robert Mondavi Institute of Wine and Food Science, UC DavisRead this episode's recap over on the University of Notre Dame's open online learning community platform, ThinkND: go.nd.edu/db3f9a.This podcast is a part of the ThinkND Series titled “The Secret Life of Spirits”.Thanks for listening! The ThinkND Podcast is brought to you by ThinkND, the University of Notre Dame's online learning community. We connect you with videos, podcasts, articles, courses, and other resources to inspire minds and spark conversations on topics that matter to you — everything from faith and politics, to science, technology, and your career. Learn more about ThinkND and register for upcoming live events at think.nd.edu. Join our LinkedIn community for updates, episode clips, and more.

The Academic Minute
Angela Trude, New York University – A Click Too Far From Healthy Foods

The Academic Minute

Play Episode Listen Later Nov 16, 2022 2:30


On New York University Week:  Online shopping for groceries can change browsing behavior. Angela Trude, assistant professor in the department of nutrition and food studies, explains why. Dr. Angela Trude is an Assistant Professor in the Department of Nutrition and Food Studies at New York University's Steinhardt School of Culture, Education, and Human Development. She […]

The Low Carb Athlete Podcast
Episode #475 Dr. Bill Schindler on How to Eat Like a Human

The Low Carb Athlete Podcast

Play Episode Listen Later Nov 15, 2022 87:23


Bill Schindler, PhD is the author of Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health and is an internationally known archaeologist, primitive technologist, and chef. He explores the role of technology in our ancestral dietary past by combining archaeological research and ethnographic fieldwork. He founded and directs the Eastern Shore Food Lab with a mission to preserve and revive ancestral dietary approaches to create a nourishing, ethical, and sustainable food system and, along with his wife, Christina operate the Modern Stone Age Kitchen, a foodery designed to provide nourishing food created using ancestral approaches maximizing safety, nutrient density and bioavailability to the community where he serves as the executive chef. He was the focus of Wired magazine's YouTube series, Basic Instincts and Food Science, and he co-starred in the National Geographic Channel series The Great Human Race, which aired in 2016 in 171 countries. Dr. Bill Schindler Director & Founder of the Eastern Shore Food Lab Chief Operating Officer of the Modern Stone Age Kitchen  Adjunct Associate Professor University College of Dublin During our discussion, you will learn what drives Dr. Bill to revolutionize health through ancestral cooking, the importance of understanding the ancestral approach to food,  what humans do wrong in nutrition, and the basics of making real food. You will also discover the benefits of real nutrient-dense food to endurance athletes and the things you can eat during exercises that are easy to digest. Tune in to learn more! Episode resources: The book: Eat Like a Human https://modernstoneagekitchen.com/   Timestamps: [02:05] Dr. Bill Schindler's background information [04:25] The Holistic Method Comprehensive Coaching Program [19:49] What drives Dr. Bill to revolutionize health through ancestral cooking [24:29] The importance of understanding the ancestral approach to food [25:06] What humans do wrong in nutrition [29:45] The ancestral diet [40:01] Being fit and healthy by eating real nutrient-dense food [41:29] The basics of making real food [43:23] The right food to eat [56:21] Ways to think about eating plants and animals [01:03:35] Recommendations for people introducing organ meat into their diet [01:06:01] The benefits of real nutrient-dense food to the endurance athlete [01:15:25] Things you can eat during exercises that are easy to digest Notable quotes “The thing about humans that is different from any other animal on the planet is that we eat diets that we are not biologically designed to consume.” “After the industrial revolution in the 1700s, many people were disconnected from producing food and became consumers. This caused an increase in food processing, making it more dangerous.” “Most plant toxins occur in the seeds, nuts, grains, and legumes. Soaking and fermenting help with reducing the toxins.” “Liver is one of the most nutrient-dense foods on the planet.” Connect with us: Dr. Bill Schindler Website: https://eatlikeahuman.com/ LinkedIn: https://www.linkedin.com/in/dr-bill-schindler-46243211 Facebook: https://www.facebook.com/drbillschindler Twitter: https://twitter.com/drbillschindler?lang=en Instagram: https://www.instagram.com/drbillschindler/ Debbie Potts Website: https://debbiepotts.net/ LinkedIn: https://www.linkedin.com/in/thewholesticmethod/ Instagram: https://www.instagram.com/lowcarbathlete/ Facebook: https://web.facebook.com/thelowcarbathlete Twitter: https://twitter.com/thewholeathlete Pinterest: https://www.pinterest.com/lowcarbathlete YouTube: https://www.youtube.com/channel/UC__1aTDqHjrbAOHcfne7kuQ   ***Thank you for listening to The Low Carb Athlete Podcast. We focus on discussing content to help you burn fats, improve health, increase performance in life and sport and transform the whole you from the inside out with The WHOLESTIC Method. Please consider leaving a review and sharing the podcast with your friends! Also, don't forget to follow us on social platforms***   Click the link below to get access to our new client specials https://debbiepotts.net/new-client-special/.

DishWithDina
047. Dishing with Beryl Krinsky, Entrepreneur and Registered Dietitian Nutritionist

DishWithDina

Play Episode Listen Later Nov 15, 2022 49:19


Beryl and Dina dish about their childhood food experiences, being fearless entrepreneurs, and their roles as mentors in the dietetics profession. Beryl Krinsky is the Founder of B.Komplete (https://bkomplete.com/), a corporate wellness firm that offers a variety of onsite and virtual services for companies to enable their employees the tools they need to better manage their health conditions and to achieve optimal wellness, and the Komplete Business Dietetic Internship (https://kbdinternship.com/), a program that provides direction, support, organization, management, research, development, and education to future Registered Dietitian Nutritionists. Beryl herself is a Registered Dietitian Nutritionist and entrepreneur with a Master of Science in Food Science and a Master of Business Administration in Food Marketing. She volunteers for the New Jersey Academy of Nutrition and Dietetics as a State Media Representative, and for Accreditation Council for Education in Nutrition and Dietetics (ACEND) as a Dietetic Educational Program Reviewer. Beryl is passionate about living a healthy and balanced lifestyle and loves yoga, walking, hiking, biking, cooking, meditation, spending time outdoors, and always learning. Find and follow Beryl's companies on Instagram at https://www.instagram.com/bkomplete/ and https://www.instagram.com/kbdinternship/. If you enjoyed this podcast, please subscribe, leave a review, and share it with others! You can also submit listener feedback or request to be a guest on a future episode by completing this form: https://forms.gle/7UZ2kEPDHjBgLhRU9. Help support this podcast for as little as $0.99/month: https://anchor.fm/dishwithdina/support --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/dishwithdina/support

Italian Wine Podcast
Ep. 1155 Marco Gandini Question | #everybodyneedsabitfscienza

Italian Wine Podcast

Play Episode Listen Later Nov 11, 2022 15:14


Welcome to Episode 1155, where the professore takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from our very own Marco Gandini! If you want to learn more about the Professore: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ winenews.it/en/an-italian-profe…l-be-one-of_307764/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Now That We're A Family
183: Starting A Christian School // Building A Life Your Children Want To Continue // Interview With Father of 9, Joe Stout

Now That We're A Family

Play Episode Listen Later Nov 8, 2022 62:22


Joe Stout and his wife, Elizabeth, have nine children ages 13 years to eight months old. They live on a farm with 500 goats and run a 90-year-old company that makes health supplements from goat milk. Joe received a Master's of Science in Clinical Human Nutrition from the University of Bridgeport and a Bachelor's of Science in Human Nutrition and Food Science from Washington State University. Along with running the farm, He has engaged in graduate studies of Sustainable Food Systems at Green Mountain College and is certified in Permaculture Design. Joe's Personal Website: https://joestout.org/ Mt Capra Website: https://mtcapra.com/ Listen To Joe's Music Here: https://joestout.bandcamp.com/ Stay up to date on everything we are doing at Now That We're A Family by subscribing to our weekly newsletter here: https://www.nowthatwereafamily.com/top-5-tuesday-newletter

Shopify Masters | The ecommerce business and marketing podcast for ambitious entrepreneurs

For more on Better Booch and show notes: https://www.shopify.com/blog/better-booch-farmers-markets-capital-funding?utm_campaign=shopifymasters&utm_medium=youtube&utm_source=podcasthttps://www.shopify.com/blog/better-booch-farmers-markets-capital-funding?utm_campaign=shopifymasters&utm_medium=youtube&utm_source=podcast

People Behind the Science Podcast - Stories from Scientists about Science, Life, Research, and Science Careers
681: Food for Thought: Research to Reduce Foodborne Disease and Improve Food Safety - Dr. Haley Oliver

People Behind the Science Podcast - Stories from Scientists about Science, Life, Research, and Science Careers

Play Episode Listen Later Nov 7, 2022 35:49


Dr. Haley Oliver is an Associate Professor of Food Science at Purdue University, as well as an Adjunct Professor at Texas Tech University. The overall goal of Haley's research is to reduce foodborne disease. She studies bacteria that make people sick and is working to understand where these bacteria may be introduced to food and how they persist on food at every stage of the food system, including in places like grocery stores. Her research aims to improve the safety of foods before they reach consumers. One thing Haley loves to do in her spare time is hit the road to visit the important people in her life. She received her B.S. in Microbiology and Molecular Biology from the University of Wyoming, and she was awarded her PhD in Food Science from Cornell University. Next, Haley received a postdoctoral fellowship to conduct research in food science at Cornell University. Haley is the recipient of the New Teacher Award and the National Early Career Teaching Award from the United States Department of Agriculture, as well as the Outstanding Academic Counseling and Outstanding Undergraduate Teaching Awards from Purdue University. In this interview, Haley discusses her journey through life and science.

Italian Wine Podcast
Ep. 1146 Question By Giulia Sevarin (Continued) | #everybodyneedsabitofscienza

Italian Wine Podcast

Play Episode Listen Later Nov 4, 2022 12:32


Welcome to Episode 1146, where the professore takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from our very own Giulia Sevarin (This is question 2)! If you want to learn more about the Professore: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ winenews.it/en/an-italian-profe…l-be-one-of_307764/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Culinary Word of the Day

Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

The ALL ME® Podcast
Episode 84: Strategies to Increase Your Fat Utilization – Bob Seebohar, MS, RDN, CSSD, CSCS, METS II

The ALL ME® Podcast

Play Episode Listen Later Nov 1, 2022 66:08


The ALL ME® Podcast Strategies to Increase Your Fat Utilization – Bob Seebohar, MS, RDN, CSSD, CSCS, METS II Over 70% of the US is overweight or obese and it is estimated that 45 million Americans go on a diet each year spending $33 billion dollars on weight loss programs and products. These programs usually advise the cutting out or lowering of carbohydrates, the use of fasting techniques or recommend dietary supplements. But what if you could manipulate your diet and food intake to help you increase the amount of fat your body uses as fuel throughout the day? In this podcast, I speak with Exercise Physiologist and Sports Dietitian Bob Seebohar, on how to become more metabolically efficient at using fat as a fuel source. We also discuss macronutrient needs for strength vs endurance athletes, fat burning zones, the best ratio of carbohydrates to protein for blood sugar control, and why carbohydrates are demonized. Stay tuned until the end to learn more about Bob's certification program and the only 3 foods he could survive on forever. About Bob Seebohar Bob is a Board Certified Specialist in Sports Dietetics, the former Director of Sports Nutrition for the University of Florida and served as a Sport Dietitian for the US Olympic Committee. Bob traveled to the 2008 Summer Olympic Games as a Sport Dietitian for the US Olympic Team and the personal Sport Dietitian/Exercise Physiologist for the Olympic Triathlon Team. Currently, Bob owns eNRG Performance and is the Sport Dietitian for the University of Denver Women's Gymnastics Team and the University of Denver Athletics Program. Bob has a bachelor's degree in Exercise and Sports Science, a master's degree in Health and Exercise Science and a second master's degree in Food Science and Human Nutrition. He is a Registered Dietitian, Exercise Physiologist, NSCA Certified Strength and Conditioning Specialist, and a High Performance Endurance Coach. Being an out of the box thinker, Bob created the concepts of Nutrition Periodization™ and Metabolic Efficiency Training™ in the early 2000's. As a nutrition coach, Bob specializes in enhancing health and improving performance by improving metabolic efficiency and using nutrition periodization, which provides varying nutrition recommendations based on an athlete's sport, training cycle, health and performance goals. As an endurance coach, exercise physiologist and strength and conditioning specialist, Bob specializes in leading athletes to optimal performance through the use of science and real-life training applications that balance life, work and family. He has a true passion for food and this had led Bob to creating two food companies that support his Metabolic Efficiency Training Concept: and Bob has worked with a variety of recreational, recreationally competitive, and professional athletes from sports including triathlon, duathlon, ultra-running, ultra-cycling (road and mountain), track and field, marathon, mountain biking, road and track cycling, cross country, swimming, football, tae kwon do, motocross, gymnastics, Nascar, tennis, wrestling, weightlifting, rowing, skeleton, sailing, paralympic sailing, canoeing and kayaking, hockey, Crossfit, mountaineering, professional basketball, professional golf, and obstacle course racing. He has worked with all ages and abilities of athletes including high schoolers/juniors, recreationally active adults, collegiate and professional athletes, and Olympians. He is also one of the very few Sport Dietitians in the country who specializes in working with young athletes. Practicing what he preaches, Bob has been an athlete his entire life growing up playing competitive soccer. During his undergraduate studies, he turned to endurance sports and has competed in many endurance events including the Boston Marathon, six Ironman races, the Leadville 100 mile trail running race (twice), the Leadville 100 mile mountain bike race (twice), and in 2009, Bob became a Leadman, completing all six of the Leadville endurance events in 7 weeks. Bob enjoys challenging himself and will regularly compete in triathlon, cycling, obstacle course racing, and ultra-running. He enjoys exploring the depths of human performance through his daily training adventures. Resource Definitions and Links: eNRG Performance: All Around Snack Co: Follow Us: Twitter: @theTHF Instagram: @theTHF Facebook: Taylor Hooton Foundation #ALLMEPEDFREE Contact Us:  Email:  Phone: 214-449-1990 ALL ME Assembly Programs:

Savor
A Savor Amuse-Boooooche

Savor

Play Episode Listen Later Oct 31, 2022 20:43 Very Popular


Horror films are filled with scary foodstuffs, from highly suspect meat pies to the sheer anxiety of dinner parties. In this mini-episode, Anney and Lauren discuss some of their favorite devilish dinners on film.See omnystudio.com/listener for privacy information.

Brownfield Ag News
Iowa - Paityn Noe

Brownfield Ag News

Play Episode Listen Later Oct 31, 2022 0:59


Paityn Noe was nominated as a Beck's Player with Heart for her commitment and passion on and off the course. What Paityn enjoys the most about running is track and cross country, is that even though it is an individual sport, you always have teammates supporting, pushing and encouraging you. To Paityn agriculture is all about providing for the world. She is very thankful for all the hard work that farmers around the globe do in order to feed the world. Paityn is involved in cross country, track, FCA, NHS, transition team, and volunteers at many activities her church has. Once Paityn graduates, she plans on studying Food Science and Nutrition at an undecided college, as well as continuing her running career at the collegiate level. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Savor
Savor Classics: Maple Syrup

Savor

Play Episode Listen Later Oct 28, 2022 41:12 Very Popular


Maple syrup has been sweetening dishes for centuries -- and it may contain the key to some futuristic medicines. In this classic episode, Anney and Lauren pour themselves into the history and science of maple syrup.See omnystudio.com/listener for privacy information.

Italian Wine Podcast
Ep. 1138 Question By Zoe Jing Wang | #everybodyneedsabitofscienza

Italian Wine Podcast

Play Episode Listen Later Oct 28, 2022 9:01


Welcome to Episode 1138, where the professore takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from our very own Zoe Jing Wang! If you want to learn more about the Professore: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ winenews.it/en/an-italian-profe…l-be-one-of_307764/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Savor
Fictional Foods: 'Pan's Labyrinth'

Savor

Play Episode Listen Later Oct 27, 2022 49:41 Very Popular


The ThinkND Podcast
Wine, Behind the Curtain, Part 1: Wine 101 - Wine Basics

The ThinkND Podcast

Play Episode Listen Later Oct 27, 2022 49:36


Episode Topic: Wine 101: Wine BasicsMost people enjoy a nice glass of wine with dinner, and some discuss the complexities of taste, but we're returning to basics. What is wine? How is it made? Let's start from the beginning and build a base of understanding to explore all things wine. Join us for a new series at the intersection of science and business in Wine, Behind the Curtain featuring Andrew Waterhouse ‘77, the Director of the Robert Mondavi Institute for Wine & Food Science at UC-Davis. The first episode–Wine 101: Wine Basics–is a conversation between Dr. Waterhouse and Notre Dame Professor Dr. Holly Goodson, a biochemist who teaches the science of fermentation and is an advisor to a commercial vineyard. We'll share how to experience your favorite bottle and what decisions or locations affect its flavor and aroma.Featured Speakers: Holly Goodson, Biochemist in the Department of Chemistry and Biochemistry at the University of Notre Dame, Consulting Biochemist for Ironhand Vineyard in the St. Joseph River ValleyAndrew Waterhouse ‘77, Director of the Robert Mondavi Institute for Wine & Food Science at UC-DavisRead this episode's recap over on the University of Notre Dame's open online learning community platform, ThinkND: go.nd.edu/da28b3.This podcast is a part of the ThinkND Series titled Wine, Behind the Curtain.Thanks for listening! The ThinkND Podcast is brought to you by ThinkND, the University of Notre Dame's online learning community. We connect you with videos, podcasts, articles, courses, and other resources to inspire minds and spark conversations on topics that matter to you — everything from faith and politics, to science, technology, and your career. Learn more about ThinkND and register for upcoming live events at think.n...

Fearless Training
#116: PART 2 with Christine Envall - 3 X World Champion Athlete

Fearless Training "Roar Knowledge" Podcast

Play Episode Listen Later Oct 24, 2022 109:45


PART 2 With 3 X World Champion Athlete Christine Envall - Fearless Training ROAR Knowledge Podcast Episode #116 On this episode we pick up where we left off with Christine last time. If you haven't seen that video yet then head on over here first: https://youtu.be/xgnxdo4Kx0g Christine Envall, renowned Educator, Creator and World Champion Athlete grew up on a Bio Dynamic Farm in the 70's in a small central Victorian town, the second child of ‘educated poor' Scientist-turned-farmer parents. Always adventurous, at age 16 Christine spent a year in Brazil as a Rotary Exchange student before returning to Australia to study a Bachelor of Science in Food Science & Nutrition. This degree combined Christine's passion for food and her scientific curiosity passed on from her upbringing. During this same time Christine had discovered weight training as a way of controlling her anorexia, a condition she suffered as a teenager. Her weight training hobby soon led her into the competitive sport of bodybuilding. In 4 short years of competing, at 23, Christine became known as ‘Australia's Most Muscular Woman' and by 29 had won 3 Overall World Titles and become and Professional Bodybuilder in the prestigious IFBB, competing at the Ms Olympia. Christine's passion always remained with food and nutrition, and by utilising her formal education in Food Science and her practical experience gleaned from her years as an elite athlete she began developing sports supplements for Australian brands before launching her own range International Protein, in 2001. International Protein is now Australia's leading brand, sold in more than 10 major markets around the world, including India, Brazil, Asia and Europe. Website: www.international-protein.com Instagram: cenvall | international_protein Elite quality derived from the best dairy manufacturers in the world Fonterra in NZ! For 20% off the ENTIRE International Protein Range USE CODE FEARLESSTRAINING20 https://www.stnnutrition.com/collections/international-protein Online Coaching - Custom TRAINING & NUTRITION Programs: https://www.fearlesstrainingunited.com/ VIP COACHING: https://alexconnor.com.au/apply/ Coaching/Business Inquiries: alex@fearlesstraining.org https://alexconnor.com.au/ Subscribe & Follow along for more: » Subscribe: https://bit.ly/FearlessChannel » Facebook: https://www.facebook.com/groups/227661021434383 » Instagram: https://instagram.com/Fearless_Training_ » ROAR Podcast: https://bit.ly/FTRoar

Viewpoints
Feeding More Mouths More Sustainably

Viewpoints

Play Episode Listen Later Oct 23, 2022 9:15


Scientists are thinking big to voyage to Mars and one day possibly inhabit the far away planet. One big challenge is building a food production model from the ground up. We speak with one food scientist about how these food systems and people's diets on Mars may look one day and what we can learn from these advancements to improve our current food systems on Earth. Learn More: https://viewpointsradio.org/feeding-more-mouths-more-sustainably

Italian Wine Podcast
Ep. 1130 Question By Elena Zilotova | #everybodyneedsabitofscienza

Italian Wine Podcast

Play Episode Listen Later Oct 21, 2022 10:46


Welcome to Episode 1130, where the professore takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from our very own Elena Zilotova! If you want to learn more about the Professore: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ winenews.it/en/an-italian-profe…l-be-one-of_307764/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

AigoraCast
Carlos Gómez–Corona - Embrace Psychology

AigoraCast

Play Episode Listen Later Oct 19, 2022 35:04


Carlos Gómez–Corona is the Global Director of Consumer Research at Firmenich. His main responsibilities are to understand the future consumption of proteins, and the perception of natural and sustainable flavors and ingredients. He has conducted research both in academia and the industry, as well as teaching in the area of sensory and consumer science, collaborating with several research groups worldwide. His publications focus mainly on consumption experience, product perception and representation, and social responsibility. He obtained his master's degree in Sensory & Consumer Research from the University of Burgundy in France, followed by a Ph.D. in Consumer Research at UAM-Mexico, in collaboration with the Centre des Sciences du Gout and ISA Lille. Carlos was awarded the Rose Marie Pangborn Sensory Science Scholarship in 2014 and is part of the editorial board of Food Research International, and editor at Cogent Business & Management.   LinkedIn: https://www.linkedin.com/in/carlos-gomez-corona-424b22109/ Research Gate: https://www.researchgate.net/profile/Carlos_Gomez-Corona Twitter: https://twitter.com/CarlosXOOC   To learn more about Aigora, please visit www.aigora.com

Stay Off My Operating Table
S3E07: Ryan Munsey

Stay Off My Operating Table

Play Episode Listen Later Oct 18, 2022 56:26


May your actions always align with your values and goals.That's how Ryan Munsey signs his book called, "F*ck Your Feelings: Master Your Mind, Accomplish Anything and Become a More Significant Human." His background is in Food Science and Human Nutrition, but he never took the clinical route. Rather than be frustrated with people who are not interested in the diet or lifestyle change they need, he opted to work with those who are willing to achieve optimal performance. He witnessed how people would now and then fail with their workout plans. Why are their actions not aligned with the goals that they want? That question made him learn more about the psychological side of behavior change and performance.Did he find answers? In this episode, Ryan revealed lessons about our feelings being the drivers of our decisions and the possibility of even changing our physiology to change our mental experience, and the value of mindset and awareness.Quick Guide:01:42 Introduction09:14 The fascination with why people's actions don't align with their goals12:59 Unpacking the reason why humans act inconsistently with their goals20:18 Feelings as barriers to success28:10 What happens in our bodies under the influence of neurochemicals?25:12 The limbic system response and how much control we have39:27 Mental exercises that can help us become self-aware42:16 Few people set goals and even fewer people achieve them45:36 Generational approach to awareness48:21 Intentionality and commitmentGet to know our guest:Ryan Munsey has a degree in Food Science and Human Nutrition. He has coached Olympic and professional athletes and Special Forces Operators. He hosts the podcast Better Human Project.“ The magic bullet is the awareness. Right? It's catching yourself in the moment. Right? Awareness creates choice. And in that moment, we have a choice. Do I want to continue letting my feelings run the show? Or do I want to make an alternative decision? Do I want to choose aligned with goals and values? ”Connect with him:Website: RyanMunsey.comInstagram: https://www.instagram.com/ryanmunsey_/Buy his book: https://ryanmunsey.com/product/fck-your-feelings-master-your-mind-accomplish-anything-and-become-a-more-significant-human/ Episode snippets:8:50 - 9:09 - The psychological side of behavior change14:55 - 15:42 - Our decisions are based on what we feel at the given moment17:51 - 18:54 - A mental experience of a physiological state24:05 -24:52 - Hurdles that prevent us from choosing what we want the most32:34 - 33:43 - Two reactions would always happen39:46 - 41:31 - Mental exercise that will help us bring awareness43:00 - 44:17 - Knowing what is your core value49:56 - 51:19 - The intentionality to do what one must doConnect with Dr. Ovadia:TwitteriFixHearts WebsiteStay Off My Operating Table WebsiteAmazon Theme Song : Rage AgainstWritten & Performed by Logan Gritton & Colin Gailey(c) 2016 Mercury Retro RecordingsProduced by 38atoms & Jack Heald

Brain Health and Beyond with Team Sherzai, MD
Dispelling Brain Health Misunderstandings: A Response to Joe Rogan and Max Lugavere

Brain Health and Beyond with Team Sherzai, MD

Play Episode Listen Later Oct 17, 2022 169:58 Very Popular


This episode is dedicated to clarification of a podcast between Joe Rogan and Max Lugavere, two popular influencers that have a large audience. They discussed Alzheimer's disease and brain health in general and some of the information that was shared was not accurate, which can be really harmful. This is by no means an attack on Rogan or Lugavere. After listening to the conversation, we think Lugavere may not be quite familiar with the data regarding brain health, and it would be important to set the record straight and share the evidence with people and let them decide what's best for them. Having seen thousands of patients with dementia, whether it's Alzheimer's disease, frontotemporal lobe dementia, Lewy Body Dementia and others, we feel it's our responsibility to share evidence based data as opposed to feel-good, self confirming anecdotes. Relevant references: Ketogenic Diet: Phillips, M. C et al. (2021). Randomized crossover trial of a modified ketogenic diet in Alzheimer's disease. Alzheimer's research & therapy, 13(1), 1-12. Lilamand, M et al. (2022). Efficacy and Safety of Ketone Supplementation or Ketogenic Diets for Alzheimer's Disease: A Mini Review. Frontiers in Nutrition, 1324. Włodarek, D. (2021). Food for thought: the emerging role of a ketogenic diet in Alzheimer's disease management. Expert Review of Neurotherapeutics, 21(7), 727-730. Cronjé, H et al. (2021). Ketogenic therapies in mild cognitive impairment and dementia. Current Opinion in Lipidology, 32(5), 330-332. LDL Cholesterol metabolism and risk of Alzheimer's: Andrews, S et al., collaborators of the Alzheimer's Disease Genetics Consortium. (2021). Causal associations between modifiable risk factors and the Alzheimer's phenome. Annals of neurology, 89(1), 54-65. Olmastroni, E et al. (2022). Statin use and risk of dementia or Alzheimer's disease: a systematic review and meta-analysis of observational studies. European Journal of Preventive Cardiology, 29(5), 804-814. Iwagami, M et al. (2021). Blood cholesterol and risk of dementia in more than 1· 8 million people over two decades: a retrospective cohort study. The Lancet Healthy Longevity, 2(8), e498-e506. Tan, Z. S et al. (2003). Plasma total cholesterol level as a risk factor for Alzheimer disease: the Framingham Study. Archives of Internal Medicine, 163(9), 1053-1057. Kivipelto, M et al. (2002). Apolipoprotein E ε4 allele, elevated midlife total cholesterol level, and high midlife systolic blood pressure are independent risk factors for late-life Alzheimer disease. Annals of internal medicine, 137(3), 149-155. Zhou, Z et al. (2020). Low-density lipoprotein cholesterol and Alzheimer's disease: a systematic review and meta-analysis. Frontiers in aging neuroscience, 12, 5. Sáiz-Vazquez, O et al. (2020). Cholesterol and Alzheimer's disease risk: a meta-meta-analysis. Brain sciences, 10(6), 386. Wingo, A. P et al. (2022). LDL cholesterol is associated with higher AD neuropathology burden independent of APOE. Journal of Neurology, Neurosurgery & Psychiatry, 93(9), 930-938. The Nigerian Paradox Study: Hall, K et al. (2006). Cholesterol, APOE genotype, and Alzheimer disease: an epidemiologic study of Nigerian Yoruba. Neurology, 66(2), 223-227. Vascular health and Alzheimer's disease: Levit, A et al. (2020). Neurovascular unit dysregulation, white matter disease, and executive dysfunction: the shared triad of vascular cognitive impairment and Alzheimer disease. Geroscience, 42(2), 445-465. The Effect of Lifestyle on Alzheimer's Risk: Dhana, K et al. (2020). Healthy lifestyle and the risk of Alzheimer dementia: Findings from 2 longitudinal studies. Neurology, 95(4), e374-e383.  Risk Reduction of Cognitive Decline and Dementia: WHO Guidelines. Geneva, Switzerland: World Health Organization; 2019.  https://apps.who.int/iris/bitstream/handle/10665/312180/9789241550543-eng.pdf. Accessed December 4, 2019. MIND Diet: Morris, M. C et al. (2015). MIND diet associated with reduced incidence of Alzheimer's disease. Alzheimer's & Dementia, 11(9), 1007-1014. Morris, M. C et al. (2015). MIND diet slows cognitive decline with aging. Alzheimer's & dementia, 11(9), 1015-1022. van den Brink, A. C et al. (2019). The Mediterranean, Dietary Approaches to Stop Hypertension (DASH), and Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diets are associated with less cognitive decline and a lower risk of Alzheimer's disease—a review. Advances in Nutrition, 10(6), 1040-1065. Kheirouri, S., & Alizadeh, M. (2021). MIND diet and cognitive performance in older adults: a systematic review. Critical Reviews in Food Science and Nutrition, 1-19. Hosking, D. E et al. (2019). MIND not Mediterranean diet related to 12-year incidence of cognitive impairment in an Australian longitudinal cohort study. Alzheimer's & Dementia, 15(4), 581-589. Melo van Lent, D et al. (2021). Mind diet adherence and cognitive performance in the Framingham heart study. Journal of Alzheimer's Disease, 82(2), 827-839. Dhana, K et al. (2021). MIND diet, common brain pathologies, and cognition in community-dwelling older adults. Journal of Alzheimer's Disease, 83(2), 683-692. Thomas, A et al. (2022). Association of a MIND Diet with Brain Structure and Dementia in a French Population. The Journal of Prevention of Alzheimer's Disease, 1-10. Arjmand, G et al. (2022). Effect of MIND diet intervention on cognitive performance and brain structure in healthy obese women: a randomized controlled trial. Scientific Reports, 12(1), 1-14. Nutrition and Dementia Prevention: Yassine, H. N et al. (2022). Nutrition state of science and dementia prevention: recommendations of the Nutrition for Dementia Prevention Working Group. The Lancet Healthy Longevity, 3(7), e501-e512. Scarmeas, N et al. (2018). Nutrition and prevention of cognitive impairment. The Lancet Neurology, 17(11), 1006-1015.   Publications by Lugavere's mentor, Dr. Richard Isaacson: Isaacson, R. S et al. (2019). Individualized clinical management of patients at risk for Alzheimer's dementia. Alzheimer's & Dementia, 15(12), 1588-1602. Amini, Y., Saif, N., Greer, C., Hristov, H., & Isaacson, R. (2020). The role of nutrition in individualized Alzheimer's risk reduction. Current nutrition reports, 9(2), 55-63.  Isaacson, R. S. (2019). Advances in early diagnosis and treatment strategies in the management of Alzheimer's disease. Journal of Managed Care Medicine, 22(4), 17-21. Berkowitz, C. L., Mosconi, L., Rahman, A., Scheyer, O., Hristov, H., & Isaacson, R. S. (2018). Clinical application of APOE in Alzheimer's prevention: a precision medicine approach. The journal of prevention of Alzheimer's disease, 5(4), 245-252. BOOK: The Alzheimer's Prevention & Treatment Diet: Using Nutrition to Combat the Effects of Alzheimer's Disease. Isaacson, R. S., & Ochner, C. N. (2016). Square One Publishers, Inc. Podcast episodes mentioned: The Proof with Simon Hill: The carnivore diet, veganism and nutrition misinformation | Dr Alan Flanagan.  The Proof with Simon Hill: Debate: Seed Oils And Heart Disease | Tucker Goodrich And Dr Matthew Nagra   Our publications relevant to this topic: Sherzai, A., Edland, S. D., Masliah, E., Hansen, L., Pizzo, D. P., Sherzai, A., & Corey-Bloom, J. (2013). Spongiform change in dementia with Lewy bodies and Alzheimer disease. Alzheimer Disease & Associated Disorders, 27(2), 157-161. Whitehair, D. C., Sherzai, A., Emond, J., Raman, R., Aisen, P. S., Petersen, R. C., & Fleisher, A. S. (2010). Influence of apolipoprotein E ɛ4 on rates of cognitive and functional decline in mild cognitive impairment. Alzheimer's & Dementia, 6(5), 412-419. Lazar, E., Sherzai, A., Adeghate, J., & Sherzai, D. (2021). Gut dysbiosis, insulin resistance and Alzheimer's disease: review of a novel approach to neurodegeneration. Frontiers in Bioscience-Scholar, 13(1), 17-29. Sherzai, D., & Sherzai, A. (2019). Preventing Alzheimer's: Our most urgent health care priority. American journal of lifestyle medicine, 13(5), 451-461. Sherzai, A. Z., Sherzai, A. N., & Sherzai, D. (2022). A Systematic Review of Omega-3 Consumption and Neuroprotective Cognitive Outcomes. American Journal of Lifestyle Medicine, 15598276221117102. Sherzai, D., Sherzai, A., & Sherzai, A. (2022). Lifestyle Intervention and Alzheimer Disease. The Journal of Family Practice, 71(1 Suppl Lifestyle), eS83-eS89. Sherzai, D., Sherzai, A., Lui, K., Pan, D., Chiou, D., Bazargan, M., & Shaheen, M. (2016). The association between diabetes and dementia among elderly individuals: a nationwide inpatient sample analysis. Journal of Geriatric Psychiatry and Neurology, 29(3), 120-125. Sherzai, A., Sherzai, D., Pilot, M., & Ovbiagele, B. (2016). Prevalence of the Diagnoses of Alzheimer's Dementia, Non-Alzheimer's Dementia and Vascular Dementia Among Hospitalized Stroke Patients: A National Inpatient Sample Analysis, 1999-2012 (P1. 125).   Follow us on social media: Instagram: The Brain Docs @thebraindocs Facebook: The Brain Docs Website: TheBrainDocs.com

The Black Wine Guy Experience
Blue Collar Barolo! The hard work, hustle, and humility of Thomas Cuni.

The Black Wine Guy Experience

Play Episode Listen Later Oct 17, 2022 126:45


MJ's guest today is the Brand Manager at DAMILANO Barolo Thomas Cuni. In addition to his focus on the US Market, Thomas is also in charge of worldwide export. He is a graduate of the University of Bologna where he studied Food Science and Oenology. Thomas moved to the US in 2006 and began his career in luxury wine. In this episode MJ and Thomas discuss his journey from the son of hardworking blue-collar parents in Emilia-Romagna to running one of the most historic estates in all of Italy. A huge thank you to Thomas Cuni! Follow him on IG at @thomas_cuni and @damilanobaroloCheck out Damilano's website: http://cantinedamilano.it/ This episode's in-studio wine:2004 Damilano Barolo Liste _____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers, and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Hosted on Acast. See acast.com/privacy for more information.

Agriculture Today
1294 – The Grain Market Report and Some Potential Threats … K-State Research Benefits the Pet Food Industry and Kansas Agriculture

Agriculture Today

Play Episode Listen Later Oct 14, 2022 28:01


The Grain Market Report and Some Potential Threats K-State Research Benefits the Pet Food Industry and Kansas Agriculture Kansas Agricultural Weather   00:01:00 – The Grain Market Report and Some Potential Threats: K-State grain market economist, Dan O'Brien, covers the effects of the most recent crop production report on both corn and wheat, the on-going drought in South America, the threat of a railway strike yet again, and Russia potentially not renewing the Black Sea grain agreement.   00:12:00 – K-State Research Benefits the Pet Food Industry and Kansas Agriculture: K-State associate professor in Food Science, Valentina Trinetta, discusses her research inspired by Salmonella outbreaks in the pet food industry. In addition, Greg Aldrich, professor and director of the Pet Food Program here at K-State, previews KibbleCon and shares the ways the pet food industry benefits Kansas agriculture.   00:23:00 – Kansas Agricultural Weather: K-State meteorologist Chip Redmond says parts of the state received some precipitation this past week, along with cooler weather. He also reports that higher wind speeds are creating a greater risk for wildfires.   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 Samantha Bennett 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.

Italian Wine Podcast
Ep. 1122 Question By Giulia Sevarin Pt. 1 | #everybodyneedsabitofscienza

Italian Wine Podcast

Play Episode Listen Later Oct 14, 2022 9:34


Welcome to Episode 1122, where the professore takes questions from the wine community and answers them in his inimitable way! These shows are generally in the Italian language. Today's question comes from our very own Giulia Sevarin (this is the first of 2 questions from Giulia)! If you want to learn more about the Professore: The one who checks all the facts and regulates when we mistakenly type "Verdicchio" in place of "Vermentino.” Attilio Scienza is a full professor at the University of Milan in the Department of Agricultural and Food Sciences where he teaches courses on genetic improvements to the vine; he also teaches Viticulture in the Master's program of the University of Turin in Asti. He has been the lead for many national research projects in the field of physiology, agricultural techniques, and vine genetics. As the author of over 350 publications on vine and viticulture in national and international journals, you can bet he knows his stuff! To find out more about Attilio Scienza visit: vinitalyinternational.com/wordpress/via-faqs/ winenews.it/en/an-italian-profe…l-be-one-of_307764/ If you want to learn more about Stevie Kim, the Scienza wrangler: Stevie hosts Clubhouse sessions each week (visit Italian Wine Club & Wine Business on Clubhouse), these recorded sessions are then released on the podcast to immortalize them! She often also joins Professor Scienza in his shows to lend a hand keeping our Professor in check! You can also find her taking a hit for the team when she goes “On the Road”, all over the Italian countryside, visiting wineries and interviewing producers, enjoying their best food and wine – all in the name of bringing us great Pods! To find out more about Stevie Kim visit: Facebook: @steviekim222 Instagram: @steviekim222 Website: vinitalyinternational.com/wordpress/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

The Gary Null Show
The Gary Null Show -10.13.22

The Gary Null Show

Play Episode Listen Later Oct 13, 2022 58:51 Very Popular


Video: No, this intensely aggressive AI isn't fake (details in comment), w Elon Musk. (13:44) PEOPLE FOR PEOPLE RADIO - DR ANA MIHALCEA MD PhD AND GUEST SASHA LATYPOVA 11TH SEPTEMBER 2022  Neil Oliver - '...digital enslavement is coming...'  New Rule: A Unified Theory of Wokeness | Real Time with Bill Maher (HBO)   Omega-3 fatty acid stops known trigger of lupus Michigan State University, September 29, 2022    A team of Michigan State University researchers has found that consuming an omega-3 fatty acid called DHA, or docosahexaenoic acid, can stop a known trigger of lupus and potentially other autoimmune disorders.   "What we discovered was when lupus was triggered by crystalline silica, a toxic mineral also known as quartz that's linked to human autoimmunity, DHA blocked the activation of the disease," said Melissa Bates, one of the study's lead authors in MSU's Department of Food Science and Human Nutrition and the Institute of Integrative Toxicology.   The preclinical study looked at the effect of DHA on lupus lesions in the lungs and kidneys of female mice that were already genetically predisposed to the disease. Their results were overwhelmingly positive.   "Ninety-six percent of the lung lesions were stopped with DHA after being triggered by the silica," said Jack Harkema, another study author and pulmonary pathologist. "I've never seen such a dramatic protective response in the lung before."   Lupus is considered a genetic disease and is triggered not only by inhaling crystalline silica toxicants, but also by other environmental factors such as sun exposure. Quartz is the most common, and most dangerous, form of crystalline silica and is often found in the agriculture, construction and mining industries where workers can breathe in the mineral dust. Lupus is the body's immune system attacking itself and it can damage any part of the body including skin, joints and organs.   Although it's still unknown exactly why DHA is able to prevent the onset of lupus, the researchers said this study provides scientists with a better model for looking at just how much DHA is needed to ward off the environmental trigger of the disease.   According to Harkema, the DHA could be changing the way cells, also known as macrophages, react to the silica in the lungs and somehow alter the immune system's response.   "What we do know is this study is a clear indication that eating DHA can prevent this one type of environmental triggering of lupus," Pestka said. "It can suppress many of the disease's signaling pathways, which current drugs on the market now try to target and treat."     Study offers real-world evidence of vitamin D's protective effects German Cancer Research Center, October 12 2022.  A study reported in the Journal of Internal Medicine provides “real-world” evidence of the benefits of vitamin D supplementation.  “Given the increasing importance of real-world evidence in determining the drug effectiveness outside of the strictly defined and controlled situations of randomized controlled trials, it is of great interest how the efficacy data of vitamin D3 supplementation obtained from well-defined and well-controlled clinical trial populations translate into effectiveness in real-world practice,” the authors remarked. “The primary objective of this study was to investigate whether the intake of vitamin D supplements (in the form of a vitamin D preparation or as part of a multivitamin product) is associated with reduced all-cause and cause-specific mortality including cancer mortality, cardiovascular disease mortality and respiratory disease mortality in the large UK Biobank, a nationwide, population-based cohort from the United Kingdom.” The researchers analyzed information from 445,601 UK Biobank participants. Regular vitamin D supplement use was reported by 4.3% of the participants and multivitamin use was reported by 20.4%.  Vitamin D and multivitamin supplement users had higher median 25-hydroxyvitamin D levels than nonusers. Multivitamin users experienced a 74% reduction in the risk of vitamin D deficiency and users of over-the-counter vitamin D supplements had an 84% lower risk. During the 11.8-year median follow-up, individuals who used multivitamins had a 5% lower risk of mortality and those who used vitamin D had a 10% lower risk compared to nonusers. Regular vitamin D use was associated with 11% lower risk of dying from cancer and a 29% lower risk of mortality from respiratory disease.  “This large study suggests that in the real world, the efficacy of vitamin D supplements in reducing mortality may be at least as good as observed in randomized clinical trials,” the authors concluded.   What you eat could contribute to your menstrual cramps North American Menopause Society, October 12, 2022 Despite the fact that menstrual pain (dysmenorrhea) is the leading cause of school absences for adolescent girls, few girls seek treatment. An analysis of relevant studies suggests that diet may be a key contributor, specifically diets high in meat, oil, sugar, salt, and coffee, which have been shown to cause inflammation. Results will be presented during The North American Menopause Society (NAMS) Annual Meeting in Atlanta. Roughly 90% of adolescent girls experience menstrual pain. Most use over-the-counter medicine to manage the pain but with limited positive results. Evidence has highlighted that diets high in omega-3 fatty acids and low in processed foods, oil, and sugar reduce inflammation, a key contributor to menstrual pain. This analysis was designed to study the effect of diet on menstrual pain and identify which foods contribute to it and which can reduce it. Research was conducted through a literature review that found multiple studies that examined dietary patterns that resulted in menstrual pain. In general terms, these studies found that diets high in omega-6 fatty acids promote inflammation and foods high in omega-3 fatty acids reduce it. The muscles in the uterus contract because of prostaglandins, which are active in inflammatory responses. When measuring the Dietary Inflammatory Index, it was found that those on a vegan diet (that excluded animal fat) had the lowest rates of inflammation. “Researching the effects of diet on menstrual pain started as a search to remedy the pain I personally experienced; I wanted to understand the science behind the association. Learning about different foods that increase and decrease inflammation, which subsequently increase or reduce menstrual pain, revealed that diet is one of the many contributors to health outcomes that is often overlooked. I am hopeful that this research can help those who menstruate reduce the pain they experience and shed light on the importance of holistic treatment options,” says Serah Sannoh, lead author of the poster presentation from Rutgers University. “Since menstrual pain is a leading cause of school absenteeism for adolescent girls, it's important to explore options that can minimize the pain. Something like diet modification could be a relatively simple solution that could provide substantial relief for them,” said Dr. Stephanie Faubion, NAMS medical director.   Free radicals blamed for toxic buildup in Alzheimer's brains Rutgers University, October 10, 2022.  A study reported in Cell Death & Disease revealed a previously unknown mechanism that may contribute to traumatic brain injury and Alzheimer's disease. While a buildup of the protein amyloid-beta has been hypothesized to be the major driver of Alzheimer's disease, the study suggests that another protein, after undergoing oxidation by free radicals, could be a causative factor. "Indeed, scientists have known for a long time that during aging or in neurodegenerative disease cells produce free radicals," explained lead researcher Federico Sesti, who is a professor of neuroscience and cell biology at Rutgers Robert Wood Johnson Medical School. "Free radicals are toxic molecules that can cause a reaction that results in lost electrons in important cellular components, including the channels." Dr Sesti and colleagues determined that oxidation of a potassium channel known as KCNB1 results in a toxic buildup of this protein, leading to increased amyloid-beta production and damage to brain function. "The discovery of KCNB1's oxidation/build-up was found through observation of both mouse and human brains, which is significant as most scientific studies do not usually go beyond observing animals," Dr Sesti reported. "Further, KCBB1 channels may not only contribute to Alzheimer's but also to other conditions of stress as it was found in a recent study that they are formed following brain trauma."     How much radioactivity is in infant formula?  University of Malaya & University of Surrey (UK), October 10, 2022   Based on measurements of radioactivity in samples of infant formula manufactured and sold around the world, researchers estimate that infants 1 year of age or younger who consume these formulas would ingest a significantly higher radioactivity dose than reported levels, but lower than internationally recommended limits. The researchers report the radioactivity levels for each brand of formula in an article published in Environmental Engineering Science, a peer-reviewed journal.   Onoshohwo Bemigho Uwatse and coauthors, University of Malaya (Kuala Lumpur, Malaysia), University of Surrey (U.K.), and King Saud University (Riyadh, Saudi Arabia), determined the levels of radioactive radium, potassium, radium, and thorium in 14 brands of powdered infant milk prepared and sold in various regions around the world. Levels of radioactivity in the formula may vary depending on several factors including radioactivity in the soil, grass, or hay from which the cows were fed, in other raw materials used in processing the formula, or due to processing conditions.   "This paper focuses on a topic that has not drawn significant attention but, nonetheless, has important health implications," says Domenico Grasso, PhD, Editor-in-Chief of Environmental Engineering Science and Provost, University of Delaware.   Using more social media increases depression risk for all personality types, study says University of Arkansas, October 11, 2022 Public policy and education researchers found that higher social media exposure may contribute to depression, regardless of personality traits. In their recent study, high neuroticism was associated with an increased risk of developing depression within six months. On the other hand, low agreeableness was associated with a greater depression risk within that period. The study's authors suggest that interventions should encourage reduced social media use for all personality types, especially high neuroticism, and low agreeableness. Experts have found evidence that suggests that increased social media use (SMU) may increase the risk of developing depression for certain personality characteristics, as the study showed that people low in conscientiousness with high SMU were more likely to perceive social isolation. A new study led by University of Arkansas researchers further explores how personality traits may influence the development of SMU-related depression. The findings appear in the Journal of Affective Disorders Reports.  Merrill and co-authors used data collected over six months by researchers, using a national sample of 978 people aged 18–30.  Merrill explained that her team used the Patient Health Questionnaire to assess depression at baseline and follow-up. The participants in this study reported how much time they spent on 10 leading social media platforms. The researchers assessed personality traits. They examined data for associations between personality characteristics (neuroticism, agreeableness, openness, conscientiousness, and extraversion), social media use, and the development of depression over 6 months. The team found that participants with high agreeableness were 49% less likely to develop depression than those with low agreeableness. However, individuals with high neuroticism were more than twice as likely to develop depression as people with low neuroticism.

On the Side with Jackie London
56. Anna Rosales, MS, RD: Why Food Science is The Ultimate Form of Connection.

On the Side with Jackie London

Play Episode Listen Later Oct 13, 2022 67:38


Anna Rosales, MS, RD, is a dietitian and the Senior Director of Government Affairs and Nutrition at IFT & joins me for a chat live from Cartagena, Colombia. We discuss: The latest White House Conference on Hunger, Nutrition & Health; inside the proposed legislation on “FDA Healthy;” Anna's background and training in clinical nutrition, culinary school, and for global CPG brands, and her favorite topics to myth-bust in food & nutrition science, including some of my personal favorites: “food is medicine;” “processed food,” and more.    [TW] Q+A: How can I stop binging after work?    Join Anna's upcoming webcast: The Role of Food Science in The White House Conference on Hunger, Nutrition & Health Support the  On the Side podcast by subscribing to the show; rating us 5-stars & leaving a review Follow me on  Instagram, Tiktok and  Twitter Get in touch:  jaclyn@jaclynlondonrd.com

Savor
Curling Up with Dried Bonito Flakes

Savor

Play Episode Listen Later Oct 12, 2022 31:33 Very Popular


This ultra-savory seasoning and soup-starter has months (or years!) of work behind every flake. Anney and Lauren smoke out the science and history of katsuobushi (i.e., dried bonito flakes).See omnystudio.com/listener for privacy information.