Podcasts about Food science

Send us a textHow agricultural practices influence the nutrient density of foods, particularly meat, and the importance of hidden compounds beyond standard nutrition labels.TOPICS DISCUSSED:Nutrient density profiling: Labs analyze thousands of compounds beyond macros and vitamins; this “dark matter” includes phytonutrients that may support health despite not being essential.Phytonutrients in foods: Plant secondary metabolites like polyphenols act as antioxidants and influence pathways like mTOR; animals convert plant compounds into bioactives humans access via meat.Red meat definition: Refers to meats high in myoglobin, including beef and lamb; most meats are red in wild forms, but human intervention affects color and classification.Ruminant animals: Animals like cows that have multi-chambered stomachs to digest plants; this metabolism differs from non-ruminants (e.g. chickens), affecting nutrient profiles in their meat.Grass-fed vs. grain-fed beef: Grass-fed has higher omega-3 fats and phytonutrients from diverse plants; studies show it improves human omega-6:3 ratios and biomarkers from grass-fed, pastured-raised animals.Farming practices & variations: Plant diversity boosts beef nutrients.Upcoming research: Long-term trials on effects of pasture-raised foods on human health; interactive dashboards for farmers to profile nutrients and inform policy.ABOUT THE GUEST: Stephan Van Vliet, PhD is an Assistant Professor in the Department of Nutrition, Dietetics, and Food Sciences at Utah State University, where he directs the Center for Human Nutrition Studies, focusing on linking food production systems to nutrient profiles and conducting clinical trials on health impacts.Support the showAffiliates: Lumen device to optimize your metabolism for weight loss or athletic performance. MINDMATTER gets you 15% off. AquaTru: Water filtration devices that remove microplastics, metals, bacteria, and more from your drinking water. Through link, $100 off AquaTru Carafe, Classic & Under Sink Units; $300 off Freestanding models. Seed Oil Scout: Find restaurants with seed oil-free options, scan food products to see what they're hiding, with this easy-to-use mobile app. KetoCitra—Ketone body BHB + electrolytes formulated for kidney health. Use code MIND20 for 20% off any subscription (cancel anytime) For all the ways you can support my efforts

279. What if this ONE nutritional upgrade changes everything: An Interview with Sue Becker   Proverbs 14:12 NIV "There is a way that appears to be right, but in the end it leads to death."   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home-Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 15 grandchildren and 1 great-grandchild so far. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: Will you tell us about your professional background and share what led to a life-changing discovery?  In addition to helping us feel better, how can this swap also affect our weight? We are told gluten is the enemy, but you teach how wheat can actually be the cure, not the cause. . . Will you elaborate why even people who are sensitive to gluten can still enjoy this bread and experience greater health benefits because of it?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:09)   Laura Dugger: (0:11 - 1:29) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Have you heard about this one-of-a-kind experience, the Radiant Faith and Wellness event?   It's going to take place January 30th and 31st at the Cannery in Eureka. I hope you learn more or purchase your tickets on this website or check them out on Instagram at @radiantwellnessevent and make sure you stay tuned to find out what the code is so that you can purchase your discounted tickets.   Happy New Year everyone! I am so excited to get to kick off the year with one of the best episodes I can ever remember.   You are in for a treat today with my guest Sue Becker. She is going to enlighten us to the one achievable, easy-to-implement nutritional change that could change everything. Here's our chat.   Welcome to The Savvy Sauce, Sue.   Sue Becker: (1:30 - 1:39) Thank you so much for having me. It is a real honor to be able to share my story, share my message with others that can listen and hear.   Laura Dugger: (1:40 - 1:56) Well, it may be one of the times I've most anticipated this conversation, but I'd love to just start by going back. Will you tell us about your professional background and share what led to a life-changing discovery?   Sue Becker: (1:56 - 14:21) Yes, yes. Well, it's a little bit of a long story, but I'll keep it as brief as possible. So, I always say, many years ago, headed off to the University of Georgia as a pre-med student because I loved studying everything about the human body and I wanted to help people and save the world, you know, all the grandiose ideas.   But my big passion was physiology and biochemistry. I loved studying that. Got there and realized, you know, I don't really want to be in school that long and I don't want that type of career after I graduate.   I knew my ultimate goal was to be a stay-at-home mom and I was like, okay, so why am I pursuing this? But I loved the field of study. And so changed my major, got accepted into pharmacy school, spent a quarter there and went, this isn't really what I want to do either.   So then I was led by the Dean of Pharmacy School to the field of food science, which was an up-and-coming industry at the time. I focused my attention more on the microbiology aspect of it and after graduation, I worked for Kraft Foods for almost five years as a bacteriologist in the lab there. I met my husband at the University of Georgia, and we married, actually, our senior year.   And so then, like I said, after I graduated, I started working for Kraft until I had my first child. I did become a mom, for sure. I have nine children, seven biological, two we adopted later in life, ranging in ages now from 45.   My oldest daughter doesn't like me to tell that, but it's too bad. It's what it is. 45 to 29, I believe Olivia is.   Yes, 29. And then I have 19 grandchildren and my very first great grandchild was born just a few weeks ago. So that's been a real blessing and a treat.   But after graduation, because I loved studying, it's funny, I tell everybody I'm a much better student now than I ever was in college. It's funny how you love to study once you don't have to perform with tests and things. But I continued studying physiology, biochemistry, read the works of prominent biochemists of the day and kind of came at everything with believing that we're fearfully and wonderfully made.   Our bodies know what they need and if they're not getting something they need, then chances are we're going to see sickness or lack of health. So, I kind of came at everything from that standpoint. It might be a little simplistic, but I think it's a great starting place.   So, I focused on feeding my family healthy food, you know, supplementing when we needed to. I tell people I grew up Southern. I grew up in a family of cooks and not chefs, but we cooked.   We ate real meat, real vegetables. My husband and I loved to garden. We grew our own corn and peas and beans and tomatoes and all the things.   So, we were eating real food. But we weren't a sickly family for sure, not compared to what others were, but we still had our share, our fair share. And so, we clipped along like this and I, in 1991, because of my interest in physiology, biochemistry, I subscribed to a publication, a health journal.   And the first publication that came into my home was entitled, "How to Greatly Reduce the Risk of Common Diseases." In this journal, the history of white flour was presented. Now, this was very eye-opening information.   Maybe I need to back up a little bit. The food science is not a nutrition degree. It's not a home economic degree.   It's the study of food processing. Everything that has to be done to keep that food safely on the shelf. Something's great. Something's not so great. So, when I read this information, I was like, how did I miss what's done to our bread? Through my studies, I had always read that whole wheat flour was better, but I didn't understand why.   So, in this journal, the history of white flour was presented. All the processing that is done to make that flour sit on the shelf forever, never really. And this is, like I said, what opened my eyes.   I learned that whole grains, real whole grains are the most nutrient-dense food God has given us. But in that journal, I learned that only when they're freshly milled, do they retain all their vital nutrients. You know, like I said, I had read that whole wheat flour was better.   I was trying to buy the stuff in the store, but it was kind of gross, nasty, I say. Didn't make nice bread, certainly not fluffy muffins. So, kind of gave up on that, trying to make bread with the store-bought whole grain flour.   And so, we were just buying whole wheat flour from the store. But I learned in that journal, it's not really what you think it is. And I, so like I said, I also, as a food scientist, what was so enlightening to me, when I read that word enrichment on the bags of flour or the bread products in the store, I thought, wow, we're making this better than it would have been, had we not done this favor.   I soon learned in this journal that that was not a favor that food companies are doing for us. They replace in their enrichment, a mere fraction of the nutrients that are there. And of course, I learned that once the flour is milled, I learned, well, let me, grains are storable, left whole and intact.   They store fairly indefinitely. But once that flour is, once that grain is milled into flour, it begins to spoil. The nutrients begin to oxidize.   So this led to the invention of these huge steel rolling mills that would take out the very nutrient rich bran, the oil laden germ that was causing the spoilage of the flour and leaving only the endosperm part, which is the white flour, protein and starch. Wonderful discovery. This flour won't spoil.   It'll sit on the shelf forever. And like I said, it looked like a wonderful discovery. And this all happened in the late 1800s, early 1900s.   By about 1910, the steel rolling mills had completely replaced the local millers because prior to the 1900s, most of the bread consumed in this country was either milled at home or the flour was purchased from a local miller. The bread was made at home and it was consumed at home. But with this invention, steel rolling, the steel rolling mills displaced the local millers, white flour, white bread became food now for everyone, rich and poor alike.   And can you imagine every housewife going, yay, I don't have to mill my flour anymore. I'll never forget years ago, Brad's 93-year-old grandfather lived with us for a little while. And I was in the kitchen milling some corn for cornbread.   And he went like this from his chair. He went, "I milled a lot of corn in my day." So, you can imagine people were like, hallelujah, we don't have to mill our flour.   But what seemed like an amazing, convenient, life-saving discovery actually turned out to not be so great. Shortly thereafter, the steel rolling mills and white flour became food for everybody. Three diseases became epidemic.   Beriberi, which is a vitamin B1 deficiency, it results in nervous disorders. Pellagra is a vitamin B3 or niacin deficiency, results in GI issues, skin issues, dementia, mental insanity. And that one really interested me because I did some more research on that and actually found out that the first case of pellagra was diagnosed right here in Atlanta, Georgia, which I'm from that area, you know, this area where our store in Woodstock is 35 miles north.   That first year 30,000 cases were diagnosed. Then anemia was the third disease. This puzzled health officials all over the country. They're like, what in the world is going on?   Why are we seeing this outbreak of diseases? And at first they thought beriberi and pellagra were maybe some type of infectious disease. But eventually they traced it to the new white flour that was on the market and the missing B vitamins and iron minerals that were provided by the bran and the germ.   Because for all practical purposes, that's where your nutrients are. The endosperm, white flours, protein and starch, protein and starches that we need, but not without the fiber, the B vitamins, the vitamin E, the inositol, choline, the iron, the calcium, all those nutrients. And so, things kind of clipped along.   They went to the millers and said, you got to put the bran and germ back in because of all the sickness. But the millers were like yeah, no, that's not going to happen because they had found a very lucrative market for the byproducts, which is so often done now in the food industry. Byproducts of the milling process, the bran and germ were sold to the cattle feed industry, white flour to the people.   So they're like, yeah, we're not giving up that money-making market. So things progressed until 1948. And finally, health officials stepped in, the government stepped in and mandated, you've got to fix the flour, you've got to enrich it.   And that's where I discovered what a deceptive term that is for the 35 to 40, who knows really how many nutrients are lost when they take the bran and germ away. They only replaced it with four, three B vitamins and iron. And of course, B1, B2, B3 and iron.   Supposedly, this took care of the beriberi and pellagra. But I always have to stop here and say, how many nervous disorders do we have in our country today? How many, how much GI disturbances and bowel issues, digestive issues?   How about dementia, mental insanity? What about skin eruptions? I don't think it took care of it.   But anyway, they think it did. And then it would take 50 years, 1998, after watching the rising incidence of birth defects and understanding that it was the missing folate that is no longer in the flour, richest food source, or most common, most readily eaten food source of folate, bread. Who knew?   So, they mandated then that a fifth nutrient be added. And that was folic acid, which, let me stop there and say this, these are synthetically produced supplements, vitamins that are being added to your flour. And particularly the B vitamins, this can be very troublesome, because the B vitamins come as a family, they come as a group, they work together synergistically.   When you take one out of context from the other out of balance, it actually depletes you and causes you to have a greater need. We're seeing that now with folic acid and the development of MTHFR, the folate, you know, reductase gene mutation. So anyway, it's caused more problems than it's worth.   And I've always thought about the scripture Proverbs 14:12, I believe it says, "There is a way that seems right to a man, but the end thereof is death." And we can certainly see that. You know, and if that were not enough, now, we've, we've taken all this away, we produce this beautiful white flour, but the residual oils cause it some yellowing.   So can't have yellowing of that flour. So, they began to choose to bleach the flour and a product called nitrogen trichloride was used for more than 25 years to bleach the flour. It was finally taken off the market because they discovered that this nitrogen trichloride caused seizures in dogs.   Are you ready for this? Hyperactivity.   Laura Dugger: (14:22 - 14:22) Hmm.   Sue Becker: (14:22 - 29:18) When I read that information, it was in 1991. That was the beginning of the scourge of ADD and hyperactivity we're now seeing in our children today. And I couldn't help but wonder, you know, when I read that information, there was one little boy in my son's music class, you know, and, but now, wow, it's pretty prevalent.   So then another bleaching agent is benzoyl peroxide. It's known to destroy B vitamins and vitamin E. And let me just tell you this, grains are one of the, especially wheat is one of the most nutrient dense food groups. Like I said, but it's the, one of the richest food sources of vitamin E and no amount of vitamin E has ever been put back in our enriched right white flour.   So, we lost that source, but now we're using a bleaching agent that's going to destroy it and B vitamins. And then potassium bromate is often used as a dough conditioner. It helps strengthen that gluten structure to help get a better rise in the bread. It's known to cause liver issues and thyroid issues.   And this is what we were consuming. So, wow. Yeah.   Talk about my mind being blown, my eyes being open. And then the rest of the journal was a brief discussion of the common diseases that plague Americans and showed why it was directly related, how it was directly related to our consumption of the processed white flour, lacking the nutrients and the fiber diseases like heart disease, cancer, diabetes, diverticulitis, even varicose veins, skin issues, low energy. I mean, it just went on and on.   And from my, with my background, this made absolute sense. I knew it was scientifically sound, but it was also, it was a Christian publication. It was biblically sound.   And what changed my life here was like I said, always read whole wheat flour, better whole wheat flour, better, but I was buying the stuff in the store and even whole wheat bread in the store. Didn't really see a lot of difference in it. But this introduced me to the idea of an in-home grain mill, buying grain and milling my own flour.   That was life changing. I was like, this is amazing. I can do this.   Wanted a mill. My husband actually bought me a mill for my birthday in 1991. The mill came into our home.   I milled flour. I made bread. I ate bread.   It was delicious. It wasn't gritty. It wasn't heavy.   It wasn't dense. And I tell everyone I pooped the next morning and it was like, what just happened to me? So that was my life-changing experience.   First, first day, you know, my bowel issues were corrected. I had lifelong issues with constipation, struggled with it. Knew I didn't want to take chemical accidents.   So tried to do more alternative solutions, find those and they worked if I did them, but they were, I tell people they were outside of my, your realm of daily eating. You had to do something special. And honestly, sometimes I think we look at alternative methods, you know, supplementation or treatment for ailments that are afflicting us.   And we're not getting, still not getting to the root of the problem. My problem was I was not eating enough fiber. The white bread, the white flour was constipating me.   So this was the only change I made. I tell everyone I've not been constipated since 1991. I know you wanted to hear that, but, but then I had five young children by this time and I, I homeschool my children.   We were active in church and baseball and music lessons and all the things, you know, we were busy. I had nursing baby and, and I, but I'm telling you, when I started just adding this bread to our already real food, we were eating. I noticed significant energy.   Like I said, constipation gone right away. Then I begin to notice first week. It didn't take months.   I was like, wow, I have more energy. My frequent headaches went away. Also with my bowels moving, my chronic constipation went away.   I lived on antihistamines before bread since bread. That's another thing I can stand here and tell you. I've not had an antihistamine or a decongestant of any kind since 1991.   That's pretty amazing. I had frequent migraines, not had one since we started the bread. So those were, I've noticed my sugar cravings went away because now I was getting the real carbohydrates that my body needed and it's sustaining energy.   And then my children, I just noticed they were they were, they would eat and they were satisfied. They love the bread. They love the muffins.   They love the pancakes. It was healthy food. I didn't have to coerce them to eat.   No more snotty noses, no more ear infections for them. And that we just became a much healthier family. And they, my kids didn't necessarily catch every bug that came around.   And if one of them did get sick, didn't necessarily mean that all of us got sick, which a big family, that's, that's pretty significant, you know? And so it was just, and the bread was delicious. When I read that information about whole grains and, and, you know, how bad white flour was, I was, I was thinking that this freshly milled flour was going to be just like the store-bought whole wheat flour I was buying in the store.   And you can probably already tell I'm a very passionate person. So, I read this information. I'm like, we're never eating white bread again.   We're never, white flour's never coming into our house again. And if we have to choke this bread down, we're doing this, you know? Well, we did not have to choke it down at all.   The muffins, the bread, the pancakes, the brownies, cookies, everything I made was absolutely delicious. It was filling and it was satisfying. A lot of people would say, you must spend all your time in the kitchen when all my kids were home.   I'm going, actually, no, we eat breakfast and everybody's satisfied. Nobody snacks. And even my kids begin to notice how other kids snack all the time.   Not my kids, they would eat and they wouldn't eat till the next meal. And so, it was just very, very satisfying. So, I began to share my bread with everybody, bake bread for other people, take it here, take it there.   The next thing I know, so be warned, if you ever start milling and you make bread for somebody, they're going to ask you to make bread for them. So, I did start making bread for other people. And the next thing I know, they're coming to me and saying, my cholesterol dropped 85 points and all I changed was this bread.   You know, I feel better. I have more energy. And the lady with the cholesterol, she, I continued to make bread for her for a while.   And I always laugh. One of the favorite things she liked that I made for her was cinnamon rolls with cream cheese icing. And she said, I ate one after every meal and my cholesterol dropped 85 points in just one month.   And I always laugh. I'm like a statin drug with all kinds of side effects, cinnamon roll with cream cheese icing, you know, and she said, it was her testimony. She goes, "I knew it was the bread. I know it is the bread because three doctors, three different medications, three years, nothing has changed. And this is the only change I made."   So, I started hearing this. And of course, she told all her friends, the next thing you know, everybody's wanting me to make this cholesterol lowering bread for them, you know, and I'll never forget. By this point, I had had my sixth child, still homeschooling, still doing laundry, still baseball, church, all the things. And here I was making bread for my family and then making bread for all these people coming to my door.   And I was spending all day every day making bread and for others and myself. And I just got really tired, to be honest with you. And I was making this bread and a thought came to my mind.   And I just looking back now, I know God put those words in my heart and in my mind. That day, I had also had a few people ask me, would I teach them how to make bread? And where could they get a grain mill?   So the idea came to me, met my husband in the driveway. And I said, when he came home from work, and I said, you know what, I don't think I'm supposed to make bread for the world. I think I'm supposed to teach the world to make bread for themselves.   And that was the beginning right there. We sat down on the porch swing and talked about what we would call it. And I said, I want to call it Bread Beckers.   That's, you know, our, it's funny, we didn't know that at the time. But Becker is a German name that means the baker. So, it is bread bakers.   And anyway, so and, and it's funny, because at that point in 1992, my world was four people, four people had asked me about where they could get a grain mill, and what I teach them to make bread. And today, we, well, we, started our business right then in our home, took a little while to, you know, get everything. And we outgrew our home by 1998, what my husband and I and my children could do.   I mean, it just grew from the testimonies of other people. I mean, just like that lady when and then you get hundreds of people sharing different stories and passing it on, people, people start noticing. So we incorporated with a longtime friend and partner in 1998, moved the business out of our home, we're currently in this lovely 10,000 square foot warehouse, we moved here in 1999.   We have a nice studio kitchen, this is where all my cooking classes take place that we can seat 100 people and regularly we fill up classes like that. We have a lot of online classes already for people to view on our YouTube channel. But and then a few years ago, it's back in 2009, we acquired another warehouse because we are passionate about providing God's people with grain.   That first week here, like I said, customer base of four. A week after starting our business, getting all the license and all that really hadn't started getting anything, God woke me up and said that he was raising up Bread Beckers to be like Joseph to supply his people with grain. And I wrote in my journal that morning that it would be a tremendous thing.   And it would take a few months, we invested in a lot of wheat, we took all of our savings, this was before we incorporated, it was just my husband and I and our family and bought some wheat, you know, and had spent all of our savings. Well, I got a little nervous. And I woke up that morning after unloading all this wheat and writing the checks and seeing the money go out of the savings account.   And I'm like, I don't think the electric company is going to take a bucket of wheat, you know, for payment. So this was my fear. And I felt like, you know, maybe I was being deceived, maybe we were being misled.   And I just cried out to the Lord that he would speak to me and confirm to me that this was what we were supposed to do. And this is how I do it. I just cry out to the Lord.   And then I just go on with my regular Bible reading, not looking for something I could have gone to the story of Joseph because he had already spoken that to me. But my verse for the day in one of my devotionals was Proverbs 11:26. And it says "Cursed is the man who holds back grain when the public needs it. But a blessing from God and man is upon the head of him who sells it."   My husband took that vision. I know you talk about, I was like, what? I could hardly wait for Brad to get up. My husband, Brad, you know, I had awakened early because I was stirring and all just anxious and fearful. And the enemy was just coming at me.   And when I shared that all with Brad that he was sleeping next to me, not knowing that I was in all this turmoil. And he just looked at me and he goes, "Sue, I can think of no other verse that God could have given you to answer and your question and to calm your fears." And so he took it to heart.   So, we now have a second warehouse. It's 13,000 square feet. We are probably one of the largest grain packaging facilities in the southeastern United States.   We have hundreds. I don't know how many we're growing everyday co-ops all over the United States. And we bring in two semi truckloads a week.   I mean, I'm sorry, a month, which is actually a little bit more than that. It's about 190,000 pounds of wheat. That's just wheat.   Package it down into these great food grade buckets, plastic buckets. And we package it with carbon dioxide gas. So it's perfectly storable.   We can guarantee that it's bug free. You know, the enemies of grain are moisture bugs and rodents. So that's why we really firmly believe in packaging it all in buckets.   And like I said, we have probably 180 co-ops now. I don't know. It's growing every day.   We ship wheat all over the country, grain and everything we sell. So it's been a real journey and just a real blessing. And then I started a ministry called Real Bread Outreach.   We clipped along locally, kind of providing grain and grain mills for those who truly can't afford it. But then in 2016, God called me to Haiti. I made 15 trips to Haiti.   We built a bakery there. We trained up another team at an orphanage and they were making bread every day. So right now, in Haiti, it's an intense situation, but the bakery is thriving, feeding about 1,200 school children a day.   And then the other, it's about 150 orphans. Then we went to Tanzania in 2021. We built a bakery there, started a feeding program.   We've helped start a bakery in Israel that is ministering to the Jewish people. We helped train a bakery in Uganda and we've sent mills to missionaries in Japan and the Philippines and Nigeria and Kenya, just all over. And I'll close this part with this.   A few years ago, a friend of mine just, she did, she remembered, she said, "Sue, do you remember when you said to Brad, I don't think I'm supposed to make bread for the world, but teach the world to make bread for themselves." And I'm going to tear up a little bit looking back now, like I said, four people, that was my world. Today, it truly is the world.   And not just because of the internet, but because of where God has called us through our ministry. And it's a real blessing. So, my encouragement to everyone is do the small thing.   You never know where God's going to take you in years to come and how it's going to bless the world.   Laura Dugger: (29:19 - 29:21) So I think that was a lot.   Sue Becker: (29:21 - 29:22) I know.   Laura Dugger: (29:23 - 32:39) It was beautiful. And it makes me think of the verse, do not despise small beginnings for the Lord delights to see the work begin. I'm paraphrasing, but I love how much it has blessed the world.   And I remember the first time I heard you, I was trying to just picture what is a mill, but you literally just turn it on and you pour the grain in and it comes out as flour. It's so easy. And so we purchased our own.   After our conversation, I get to stick in our loaves in the oven. They're still rising right now. And now a brief message from our sponsor.   Radiant Faith and Wellness Event is a unique event designed to bridge the aspects of faith and wellness and to live as our bodies, minds and souls were intended and created. So come together with other like-minded women to receive Christ centered teaching on health and wellness, to nourish your body with good food and to renew your mind and help you shine radiantly. At Radiant, wellness goes beyond worldly standards of wellness and self-help.   So, from worship and inspiring speakers to guided movement, meaningful conversation, biblical teaching, every part of this event is crafted to help you reconnect and step forward renewed. It's the perfect time of year to experience something like this. Radiant is more than just an event.   It's actually a transformational experience and supportive community dedicated to helping women grow spiritually and physically. 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First, this may be a little unrelated, but even thinking of feeding people around the world or feeding our children, you mentioned, you know, a lot of times if your kids were picky eaters, you'd say, okay, ditch the bread and just eat the meat.   But because it's so nourishing and nutritious and that Jesus has given us this as a grace gift, this bread, you can ditch the meat and eat just the bread and get so much nutritional value.   Sue Becker: (32:40 - 37:32) Yes, that and that's funny that you bring that up because, you know, one of the things over the years of studying is of the 44 to 46 absolutely essential nutrients needed by your body for health and to promote life. There's only four slightly deficient or missing in wheat, vitamin A, vitamin C. So, God gave us another kind of food.   Remember in Genesis chapter 1:29, he says, “I've given you plants that bear fruit with the seed in them.” So that's our fruits and vegetables. That's where we get our vitamin A, vitamin C.   Then we get our vitamin D from the sunshine if we get out there and get some. And then B12, of course, is low or is not found in any plant product. That's I mean, plant food.   So, you have to get that from your meat, your red meats and things like that. But that's and so learning that you're absolutely right. When my kids were growing up and the bread was my little toddler, how she'd tell me she was hungry, she would say, “I want a roll with honey.”   That was what she wanted to eat. And I would take the meat off the sandwich. And before bread, it was eat the meat.   After bread, it was just eat the bread, you know, because I knew just from that. And I started thinking about when Jesus said, “Man does not live by bread alone.” He was quoting the Old Testament, but by every word that proceeds forth from the mouth of God, he was reiterating that you think you're living because you have bread and all the biblical, you know, so many of the biblical feasts, Passover and First Fruits, Pentecost, they're around the barley harvest and the wheat harvest.   Grain was a big part of their life and of their sacrifices and all that. And he was saying, you think you're living just because you have bread. But I'm telling you, there's a spiritual life that you have to feed as well.   So, yeah, that was a fun time seeing the change of my perspective of just eat the bread. And, you know, some days, you know, breakfast was typically a pretty big meal for us. Sometimes it would just be pancakes, but a lot of times it would be eggs and freshly ground grits and bread of some sort, muffins.   And then lunch might be muffins and a smoothie because we really weren't that hungry from the bread at breakfast and then dinner. We eat normal. People think we're weird eaters.   But, you know, like I said, I grew up Southern. So, we do country fried steak. We do pot roast.   We do chicken. We do brown rice, mashed potatoes, green beans. You know, we do it all.   And you mentioned something that was funny. When I first started, when I would take bread places, people go, “Oh, my gosh, this coffee cake is so delicious or this bread is so delicious. Can I get your recipe?”   And I'd go, “Well, yeah, you can have my recipe. But you've got to understand, I mill my own flour.” Two things they would always respond with.   And the first one they would go, “You do what?” And I would go, “I mill my own flour.” The second one absolutely intrigued me for years and years until I did a study on what grain mills, the local millers mills, you know, waterwheels and gristmills and ox treading out the grain.   But they would always say to me, “Where do you live?” And I think they thought I must have had a barn and an ox or I lived by a river to have the gristmill to power my mill. Now, you can see my little mill behind me.   It just sits on my counter. And you're right. Turn it on, pour it in, comes out flour in a matter of seconds.   And I tell people, it's really not any slower or more tedious than taking your flour canister out of your cabinet. And I realize we've deviated in this day and time from even using flour and baking things ourselves when we can go to the store and buy it already baked. But it'll change your life.   I have never seen one dietary change bring so many significant across the board, broad spectrum health benefits to myself, my family, and so many people now that share their testimonies with me. It's just been amazing, just absolutely amazing. And, you know, I always, my husband always likes for me to say, you know, in the 25 years of raising my children on this bread, we only had to take them to the doctor twice for an illness.   Twice. And twice on antibiotics. They needed it.   There's a time and place. Twice to the doctor for an illness. In 25 years, there are people and families that go to the doctor more than that in a week.   So, when people say I can't afford it or I don't have time, I'm like, wow, I can just tell you the life-saving and money-saving advantages are, it's hard to describe. So yeah.   Laura Dugger: (37:33 - 38:05) Yeah. And like you said, it's an enjoyable process. It is.   But also, okay, referencing one other thing, just thinking about these ailments. You had quoted, I believe a doctor just saying about constipation that is, and I don't want to botch it, so I'd love to know if you remember this, that most Americans is that three out of five suffer from constipation or even chronic constipation. And that, was it the number one cause of breast cancer and prostate cancer?   Sue Becker: (38:05 - 39:29) Oh, wow. Yes. I'd almost forgotten that.   Yes. I was listening to a CD that someone shared with me, and it was by an oncologist. And I still remember, I would listen to things as we began to travel and share and teach, and I would listen to teaching.   And so, I had this cassette, if you can remember those or even know what those are. And I remember where I was, I was on I-10 headed to Jacksonville to a homeschool show. And this oncologist at the very end of her message, she said, “Toxins are stored in your, let's see, let me see. So, she said toxins are stored in your fatty tissue. In a woman, it's your breast. It's, and in a man, it's his prostate.”   And she said, “When toxins are not carried out of their, your body daily through bowel elimination, then these toxins get absorbed into the body and stored in your fat tissue.” And she said, “So a direct correlation between cancer and constipation is there.” And, and I was just like, what did she just say?   And that blew me away. I mean, that was not me saying it, this was an oncologist. And she's saying one of the leading issues is constipation.   Wow. Yeah, I'd almost forgotten about that.   Laura Dugger: (39:30 - 39:44) Well, and such a simple swap and getting to still enjoy these foods. But in addition to being healthier and the health benefits and making us feel better, how does this also potentially affect our weight?   Sue Becker: (39:45 - 42:33) Well, that's a good question, because we're all told that bread is bad, that bread will make you fat. And I totally agree. The bread that's in the store is devoid of nutrients.   It's devoid of fiber that fills you up. It's devoid of nutrients that satisfy fiber that fills you up. And it's heavily sweetened, sugared, you know, most of the breads we're eating are not just flour, water, yeast, salt. They're usually loaded with other things.   So, they're not satisfying. The fiber in real bread fills you up. So, like I said, you're not going to overeat, you're going to eat and you're going to be satisfied.   You know, I always tell the story when, when we were eating just bread from the store, I had five children, I would make sandwiches, they would, you know, cut them in half, I would make five sandwiches, they would, or I'd make the whole loaf, actually, they would fight over the last one. After bread, real bread that fills you up, I would make five sandwiches, cut them in half, and sometimes they would eat them all. And sometimes they wouldn't.   It was because it was filling, and it was satisfying. And that's something people need to understand. Also, the nutritional deficiency in the foods that we're eating in the store, especially our bread, they're leaving us malnourished, really.   Dr. Denmark, one of the oldest, well, the oldest practicing pediatrician in the country, she lived right here in Georgia. And she said, “We're the most undernourished, overfed people in the world.” We eat a lot because we're never satisfied, because the foods we're eating does not supply our body with the nutrients that we need.   And so, we're constantly craving. I don't think a lot of people don't understand what cravings are. You're craving food because you're needing a nutrient, you know.   And so, we find that we can eat and eat and eat, and, or not we, but Americans can overeat, and they do overeat because they're never satisfied. And so, real bread fills you up, real bread satisfies, it takes those sugar cravings away, which, you know, a lot of high calorie foods, they're loaded with sugars, and that's what we're craving a lot of times. I read something, women tend to crave sweets and chocolate, and men tend to crave salty.   And, but both, if we're craving, you know, processed foods, you know, you can sit down and eat the whole bag of cookies, where you make cookies from freshly milled flour, one, maybe two, if you go three, you kind of go, I really didn't need that one, you know. So, it's just filling, it's satisfying. We have so many people, testimonies of people saying they've lost, one lady said she lost over a hundred pounds, that was over the course of a while, you know, of a year or so, but she did it right.   She just started eating real food that nourishes and satisfies.   Laura Dugger: (42:34 - 44:21) I want to make sure that you're up to date with our latest news. We have a new website. You can visit thesavvysauce.com and see all of the latest updates.   You may remember Francie Heinrichson from episode 132, where we talked about pursuing our God-given dreams. She is the amazing businesswoman who has carefully designed a brand-new website for Savvy Sauce Charities, and we are thrilled with the final product, so I hope you check it out. There you're going to find all of our podcasts, now with show notes and transcriptions listed, a scrapbook of various previous guests, and an easy place to join our email list to receive monthly encouragement and questions to ask your loved ones, so that you can have your own practical chats for intentional living.   You will also be able to access our donation button or our mailing address for sending checks that are tax deductible, so that you can support the work of Savvy Sauce Charities and help us continue to reach the nations with the good news of Jesus Christ. So, make sure you visit thesavvysauce.com.   And throughout the years, you've seen these different trends from Atkins to Paleo, and now a lot of times we're told gluten is the enemy, but I love how you say that wheat can actually be the cure, not the cause.   So, can you elaborate on that, and even why some people with gluten sensitivities may still be able to consume bread that was made with freshly milled grain?   Sue Becker: (44:21 - 1:01:23) Right, so, yeah, I think what people need to understand is what gluten actually is. And gluten's not really even in grains, it's just an easy way to verbalize it, I guess. So, gluten is the stretchy substance that forms from two proteins that are found uniquely in the wheat family of grains.   So, when you mill wheat into flour, and you hydrate it, wet it, mix it, you know, make a dough out of it, those two proteins, gliadin and glutamine, they form this stretchy substance called gluten. Well, it's very important in bread making that you have these two proteins, because when you make a yeast leavened bread, whether it's sourdough or commercial yeast today, those organisms feed on the carbohydrates both in the wheat and in your dough, and they produce carbon dioxide gas. So, that gluten, those stretchy strands of protein, those two proteins, they trap that carbon dioxide gas, and that's what enables the bread to rise.   So, it's unique to the wheat family of grain. It has always been there. It's why wheat is the king of bread making and always has been.   Who put those two proteins in the wheat family of grains? God did. And just so you know, wheat is not genetically modified, and it has not been altered to produce wheat that has a higher gluten content.   What determines the protein content of grain more than anything, which, what did I say gluten is? It's formed from two proteins. What determines the protein content in grain more than anything is rainfall during the growing season.   So, that's why here in the southeastern United States, we can't make yeast bread making wheat. We can't grow it because we have too much rainfall and it's too warm. So, we grow what's called soft wheat or pastry flour.   That's why southerners eat biscuits, because that's the kind of bread that we can make with the wheat grown here. The colder, drier climates in the breadbasket states of the country, they grow the hard bread making wheat. Now herein lies the problem.   When those steel rolling mills came on the scene and began to take the bran and germ out, what did they leave us with? Protein and starch. Those gluten forming proteins and starch are in that endosperm.   God never intended us to eat that white flour, those protein and starches without the vitamins, the minerals, the enzymes, the vitamin E that the bran and germ provide. So, therein lies a lot of the problem and that's what causes so many digestive issues is that we aren't getting the nutrients and the fiber that will keep our bowels clean and our digestive system moving the way it is supposed to. Now herein lies a bigger problem is that in the food industry and the American people's craving for fluffier bread.   In the food industry, they thought, okay, we can give you fluffier bread. If we take the wheat and we wash it until only all that is left is those two proteins, those gluten forming proteins. They get this stretchy substance and then they dry it and powder it and they add even more pure gluten forming proteins to that white bread.   So, now we have an even bigger problem and then and even in that whole grain bread, people want fluffy bread. They don't want, you know, coarser whole grain bread. So, check your ingredients.   That 100% whole grain bread that you might be already buying, third or fourth ingredient gonna be vital wheat gluten or gluten flour, whatever they call it and that is greatly upsetting the fiber to flour ratio and causing digestive issues. And then, you know, just the heavily consumption of that bread and you know, the commercially processed bread is a real problem. So, now what we have is people, you know, Americans consuming this bread.   Now, they have every symptom of something called celiac disease. Celiac disease is real. It is genetic.   I am learning. I used to say it's not reversible, but I am learning something that you might have the genes for celiac disease, but they can be turned on or turned off. So, perhaps what is happening is you might have the gene, but now it's being turned on by eating and consuming this high gluten, if you will, bread out of context, not the way God made it.   But then also what is also happening is so now we have people that have all the symptoms. Well, let me back up and just explain what celiac disease, celiac disease, true genetic celiac disease. You are born with these genes, the inability to break down that and metabolize gliadin.   That's one of those gluten forming proteins, which the whole wheat family has that. So, if you can't break it down, it's going to cause digestive issues, abdominal cramping. It's going to eventually as those that protein gets dumped into your large intestine, your bowel, it's going to lay down the villi.   You're going to have leaky gut. You're going to have all these issues. That is true genetic celiac disease, but it affects less than 1% of Americans have those genes and have it turned on for true genetic celiac disease.   So, what is being diagnosed today? Well, everybody eating the commercially processed high gluten packed or you know bread, they're developing the same symptoms, digestive issues, abdominal cramping, laying down the villi. So, they're being diagnosed with celiac disease when it a lot of times is not true genetic celiac disease and I'm not professing to be a medical professional.   I'm not giving anybody medical advice, but here's the good news that I do want to say to you. Non-genetic celiac disease is totally reversible. And the good news is people are finding some that have been diagnosed with celiac going gluten-free been gluten-free for 20 years.   They're finding they can eat the freshly milled flour because it has the right ratio and the good fiber and the good nutrients to heal their gut, cleanse their gut, and get their bowels moving, cleans out. So, bring that villi back to life and they're thriving. They're not just tolerating the bread.   They're thriving and finding reversal of many, many, many health issues. And another big issue too is people don't understand that for the most part digestion begins in your mouth, carbohydrate digestion. You chew your food, your saliva mixes with your food and there's an enzyme carbohydrate digesting enzyme called amylase.   Once you swallow that down in your stomach, your stomach is where protein digestion takes place. It must have an acid environment for those protein digestive enzymes to work. God knew that we're fearfully and wonderfully made.   He created cells in our stomach to produce acid brings the pH. If y'all know what pH is down to one very, very acidic could eat a hole in your stomach. But he also created these cells that produce mucus that lines our stomach and protects it from that high acid.   So, that's where protein digestion needs to take place. Here's the problem. What is one of the most commonly prescribed drugs in America? Prilosec, Nexium.   These are antacids. They're prescribing it for something called acid reflux, which is only compounding the problem. So, these antacids are doing exactly what the name of them describes.   They're alkalizing your stomach acid. So, what's that going to do to protein digestion? It's going to compromise it.   Huh? So, yeah, and the real cause of acid reflux is not too much stomach acid. It is actually too low stomach acid.   Our body's not getting the nutrients that needs to produce that stomach acid. Now, it's acid enough that when it comes back up in our esophagus it burns, but there's a little flap that God created right there at our stomach and our esophagus called the epiglottis. Do you know what's and it's supposed to close so that when that stomachs churning and doing its digestion, it doesn't back that acid doesn't back up into your esophagus, but it closes.   It's stimulated to close by the high acid in your stomach. Do you see what's happening here? So, we're being prescribed an antacid which now we don't necessarily get the burn, but there's all kinds of side effects.   We've compromised protein digestion, which what did we say gluten is protein. Also, do you know the technical term for an allergy a food allergy not a sensitivity or an intolerance the technical term for a food allergy is an adverse reaction to a protein component of your food. I have never seen so many food allergies as we see today.   It's very interesting. Some people are diagnosed with a gluten sensitivity. Well, of course, I think everybody is sensitive to the bread and the store.   Some people can tolerate a little bit better than others, but I know when I occasionally, you know, we go out to a party or an event and we usually avoid bread, but sometimes it's on everything. You know, I know I wake up the next morning and I'm like, I don't feel good. I have a stomachache.   So, I think everybody is sensitive to the bread in the store, but we have now hundreds of testimonies of people who thought they had to be gluten-free or say I have, you know, I haven't eaten bread in 20 years because made me sick. It did this it did that and they are finding they can eat the freshly milled flour because even wheat because it's the right proportions all the nutrients, you know, one of the amino acids that's found abundantly and wheat is glutamine Google it and you'll see a lot of health professionals will actually give you glutamine supplements to heal your gut and it's and it's in the bread. So, then part of the other problem that I see then when people think they're gluten-sensitive or have to be gluten-free now mind you if you truly are genetic celiac, you probably will not be able to eat wheat and I'm saying probably now because I'm learning some things that we can turn those genes off.   I don't know but if you truly are genetic celiac, but that is going to be a diagnosis that probably came when you were young you were going to always have had symptoms of these if you are now 20 or 30 and all of a sudden having these issues and you've been eating wheat all your life chances are you're not true genetic celiac. So, that's something you need to look at but people are finding they can eat the flour. They can eat the wheat and part of a real concern of mine is when you go gluten-free if you don't really need to I've been doing some studying as a food microbiologist gut microbiome has been a big topic.   I've shared I've taught way before it was trendy on, you know probiotics and all of that and fermented foods. I've been teaching it since 1992 but what happens that they're finding on these gluten-free diets. It's actually diminishing your good gut microbiome and encouraging the growth of more pathogenic making you more susceptible to C. diff, E. coli and other sickness causing organisms.   Then you're going to have those organisms are critical for breaking down food that gets dumped into the large intestine and encouraging digestion and enzymes that they create and all kinds of B vitamins and I could go on and on so that is being compromised the next thing, you know, you have allergies to eggs allergies to milk these very restrictive diets change that gut microbiome and they are causing a lot of gut health issues and allergy issues. I've talked to two people in the last few months one lady told to go gluten-free been gluten-free for years. She with tears in her eyes couple of weeks ago came down from Ohio hugged me in was came to our store just wanted to come to our store.   I happen to be here that day. She hugged me tears in her eyes and said I was down to eight foods that I could eat another lady in one of my classes came up and said I was down to seven foods that I could eat, you know, so It puts you on a treadmill that I don't think you want to be on when you start very restrictive diets. It's and not just gluten-free, but even you know, the carnivore and the keto and the paleo the heavy meat diets you need whole grains to break the fats down and cholesterol that those foods are providing and I'm a meat eater.   I mean, that's fine, but to exclude the most nutrient-dense food group God has given us in my mind is very dangerous. Let's see if we can get healing and reverse that I have a podcast and I do it's the bread stories now and I one of my favorites and I recommend it more often than any other is episode 66 sit with Sarah Valentine if anybody that I hear of that say they have to be gluten-free or their celiac, I would say she fit the bill for what surely seemed like a true genetic celiac. She was diagnosed in I think she was around 15 or I don't remember her age.   She was in high school. I think but she had always had trouble even as a little one and she was diagnosed with celiac and she said at the end of the podcast, she goes either God supernatural healed me or it was a misdiagnosis, but she had been gluten-free for 15 years. I believe it was and she told me she said and I she had a dairy allergy.   She couldn't eat dairy and she said, you know dairy I cheated on a little bit because it would just cause me a little discomfort. She goes I never cheated on gluten. Well, her brother and her mother heard about me and they Sarah was off at college and they got a mill and started milling because her brother's children had some health issues.   I think they have warts and my work stories are great. But anyway, bought a mill. She came home from school and they said Sari.   We want you to try this. You nope. Nope.   Nope. I'm I can't finally they talked her into trying a little bit should she ate it no issues at all and she told me on that podcast. She said I pooped the best I've ever pooped.   I have pooped in a long time the next morning. I slept the best. I had no headaches had no adverse reaction and she's become if any anyone My poster child for you know, reversing what appears to be celiac disease and being able to thrive on real bread and freshly milled wheat with the right balance of those protein starches nutrients fiber enzymes vitamin E all the things that bring healing and improve digestion get the bowels cleaned out and the gut healed.   So, yeah, it's something that I think excites me the most and I call it food freedom because what I'm seeing is people are in bondage and you know, when you can't eat this and you can't eat that and I understand there's some I have a granddaughter that has a dairy a true dairy allergy and I get it and those are real and you don't want to you know diminish those but we are seeing so many people that the bread in the store totally disrupts their system and causes all kinds of issues were seeing them not only like I said tolerate bread made from freshly milled flour, but bring healing bring healing and I that is so much our Lord that God knows what he's doing in his intentional design. He is all about healing and freedom versus of setting the captives free.   Laura Dugger: (1:01:38 - 1:01:40) Oh gosh, that was a big one. Yeah.   Sue Becker: (1:01:40 - 1:02:10) Yeah, but it also just one real practical thing as we're talking about gluten and fermentation with sourdough. This is a two-parter because if you feed it with white flour or add that I'm assuming that diminishes effects and if you feed it with fresh milled flour and then add that to bake it in bread, is that like double the benefits because you've got the fermentation and the grain or how does that work?   Sue Becker: (1:02:10 - 1:07:07) You know, I can't find any real definitive information, but let's back up and let's talk about sourdough with white flour there for a while when we were still traveling back in the probably early 2000s a lot of teaching coming out going even celiacs can eat, you know sourdough bread and they were making it with white flour and all of this. Is it better than the stuff you're buying in the store? Maybe but white flour is white flour and it's still process is still been stripped of all the vitamins the minerals and the fiber.   So, in my viewpoint, it is no better for you. If you're making it's kind of a waste of time if you're making sourdough bread with white flour. Now, if you start milling your own flour and making your sourdough with that, that's a whole other realm.   And like I said, I've done lots of studies most what I find when I read is that when we went to commercial yeast, we gave up flavor. So, I get that and that the bread is kind of flavorless now. So, I get that a little bit but as Americans and especially children, we like our fluffy bread, don't we?   Yeah, so, kids, you know, don't fret if you're making bread with commercial yeast. That's the way I make most of my bread. But as a microbiologist and knowing that when those lactic acid organisms feed on sugars, they produce B vitamins.   That's like yogurt. Why yogurt has B vitamins and maybe your milk, you know, just uncultured milk doesn't. So, I know that that increases the availability of those nutrients.   So, I think there is definitely some nutritional advantages that you take it to a whole new level. But what I say that commercial yeasted bread is not healthy and you can't do that that you only need to be doing sourdough, you know, I learned to make sourdough from white flour when I was first married long before milling came into our family by the time I had my children I had vacated that and then when I started milling I used commercial yeast and have for most of my years and we saw tremendous health benefits. So, I don't diminish one over the other but I certainly recognize that yeah, you might have some better nutrient bioavailability. I don't buy into the that you have to do the long fermentations to prevent the anti-nutrients like phytic acid from keeping you from absorbing minerals because I've had mineral checks and we've seen people testify that they had to have blood transfusions regularly because they were anemic all their life.   They start milling making their bread with commercial yeast, you know, and they're no longer anemic and we've seen countless people that and the same with me. I'm never low in my minerals. So, I don't buy into that.   But I say, you know, hey if you feel like you can digest sourdough bread better than commercial yeast leavened bread. I'm not going to argue with you go for it do it. But I also don't want to put a heavy burden on especially young moms that are like it's going to take me three days to make bread, you know, or it's you know, no, it doesn't have to so that's kind of my stance on it.   Do what works for your family sourdough is a rhythm. So, you got to kind of get into it about the time I get into it. We take a trip.   I go speak somewhere. I'm gone for four days and I'm like, okay, where am I with this? So, you know, that's just kind of my viewpoint and what I want to encourage people do what works for you what you want what your family likes.   I love I've got sourdough bread rising right now. There's times when I just like I just want you know, that chewy that nice flavorful bread and then there's other times where I want a soft loaf of bread for a good Southern tomato sandwich or my kids like peanut butter sandwiches, you know, so do what works do for your family do what your family is going to eat and love and you know, my husband has a philosophy if it doesn't taste good. It's not good for you.   So, if your family, your children, especially don't like the texture and flavor of sourdough some people do but if especially if your kids are used to the bread from the store, that's going to be a hard transition for them. And if they're not going to eat it and balk at it, then it's not going to bring them the health benefits that you're trying to do for your family. So, make what's cul

Kevin Hall spent 21 years at the US National Institutes of Health and became known globally for his pioneering work on ultra-processed foods. In April he unexpectedly took early retirement, citing censorship under the Trump administration. Now he has co-authored a book with the journalist Julia Belluz that aims to bust myths and challenge wellness orthodoxy on everything from weight loss and metabolism to supplements and wearables. In this episode from October, Hall tells Ian Sample what he wants us all to understand about diet, exercise and weight loss, and what led to his departure from the job he loved. Help support our independent journalism at theguardian.com/sciencepod

What does food science actually mean — and how does it shape what we eat, how food tastes, and even how humans evolved?In this episode, I'm joined by Dr. Bryan Quoc Le, a food scientist with a PhD, author of 150 Food Science Questions Answered, and the creator of an upcoming documentary on flavor chemistry called The Flavor Matrix. Together, we explore the science behind flavor, fermentation, and umami — and how culture, psychology, and sustainability are deeply intertwined with what ends up on our plates.We talk about:What food science really is (and what it isn't)How flavor is created at scalePlant-based meats and the future of foodFermentation, umami, and why taste is culturally learnedIndigenous food knowledge and lost food traditionsWhy cooking may be one of the most important reasons humans evolvedThis episode is a deep, curious conversation about food as culture, science, and survival — and why paying attention to what we eat matters more than ever.- Watch the trailer for The Flavor Matrix: https://vimeo.com/1114030763- Visit the website - Check out 150 Food Science Questions Answered

Today's episode is extra sweet! Tiberius talks with Haley Martin, a cat the Hard Rock Hotel and the owner of Azucar Desserts. Haley shares how she went from baking with her mom to creating wild dessert flavors like jalapeño strawberry cookies, ube pretzel chocolate chip, bourbon cakes, and even giant 40-layer cakes!She explains how much science goes into baking, how she creates new desserts, what it's like to run a business and work in a real hotel kitchen, and why failing (and making ugly cakes) is part of becoming great. Haley also talks about Dessert Wars, her creative process, and how kids can start baking right in their own kitchen. What We Talk About•    How Haley became a pastry chef•    Creating her business Azucar Desserts•    Weird flavor combos that actually work•    How to build tall cakes (and not crash them in the car!)•    What pastry chefs really do in hotel kitchens•    Balancing business + full-time job•    How kids can start baking at home•    Why food brings people together•    How math, science, and creativity all work together in bakingBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-tiberius-show--3352195/support.

Send Audrey a Text to get your question answered on the showWhether it is a new "forage feed" for your horses or the same old tired concentrated feed products, you will find Vitamin E on the label. Today, we are talking about why that doesn't count towards your horse's daily vitamin E requirement and what to do instead.References Nielsen M M et al. (2022). Lipid oxidation in whole-grain flour during storage after milling. University of Copenhagen.Barden L & Decker E A (2016). Lipid Oxidation in Low-Moisture Foods: Mechanisms and Role of Antioxidants. Critical Reviews in Food Science and Nutrition.Merck Veterinary Manual. Vitamin E in Horses — Nutrition and Feed Management.Liu Q et al. (2020). Effect of fat supplementation and vitamin E on oxidative status in exercising horses. Journal of Animal Science.Barden L et al. (2015). Tocopherols as natural antioxidants in cereal products. Journal of Cereal Science. Find all the Resource Listed Here: linktr.ee/equineenergymed Audrey is not an MD or DVM and has never implied or claimed to be either. Audrey holds a Doctoral Degree of Traditional Naturopathy and a Masters Degree in Science. She created an evidenced-based anti-inflammatory nutrition program for equine and has successfully helped over 10k horses. This information is not meant to diagnose, prescribe for, treat, or cure, and is not a replacement for your veterinarian. These are my personal interpretations based on my education, skill and clinical experience.

What happens after the shot matters just as much as the hunt itself.In this episode of Delta Waterfowl's Voice of the Duck Hunter,  Joel Brice sits down with Blake Robbins, a graduate student in meat science at Oklahoma State University, and Dr. Morgan Pfeiffer, professor of Animal & Food Sciences, to break down best practices for caring for waterfowl meat from field to table.Whether you're a new hunter chasing sustainable, natural food or a seasoned waterfowler looking to improve meat quality, this conversation covers:          -Proper meat care after the hunt          -Common mistakes that ruin duck and goose meat          -Preservation techniques between cleaning and cooking          -How science meets tradition in wild game nutritionIf you care about honoring the bird, the hunt, and the meal that follows — this episode is for you.Website and Social Media Links:Delta Waterfowl: https://deltawaterfowl.orgFacebook: /DeltaFans/Instagram: https://www.instagram.com/deltawaterfowl/Twitter: https://twitter.com/DeltaWaterfowl/Delta Waterfowl: https://deltawaterfowl.org Facebook: https://www.facebook.com/DeltaFans/ Instagram: https://www.instagram.com/deltawaterfowl/Twitter: https://twitter.com/DeltaWaterfowl/

In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Bonnie Walters from the University of Wisconsin-River Falls breaks down critical management factors for backyard flocks, including breed selection, regional housing needs, and balanced feeding strategies to keep small flocks productive and healthy. Listen now on all major platforms!"Balanced diets remain essential for backyard birds because they cannot meet nutrient needs through grazing alone.”Meet the guest: Dr. Bonnie Walters is a Professor of Animal and Food Science at the University of Wisconsin River Falls, now in her 34th year of teaching. Her career includes extensive work educating youth and small producers on poultry care, as well as recognition for excellence in teaching. She offers practical insight into backyard poultry selection, housing, and nutrition important to the poultry nutrition industry.Liked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:03) Introduction(02:49) Breed selection(04:09) Bird temperament(05:01) Housing needs(06:23) Cold weather care(11:15) Feeding insights(13:39) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Fortiva- BASF- Barentz- Anitox- Kemin- Poultry Science Association

On the surface, food science may sound simple. But once you dive deeper, you'll discover a world of innovation, challenges, and incredible scientists behind the food you find on grocery store shelves. On this exciting episode of Let's Talk Chemistry edited by David Alvia, hosts Elizabeth Li and Poorvi Iyer discuss our interview with Dr. David Julian McClements, Distinguished Professor at the Department of Food Science at the University of Massachusetts and most cited author in food science. Dr. McClements talks about how next generation plant based foods are being developed to be more sustainable and healthy, while being able to successfully replicate meat products using reverse engineering. He then goes on to discuss his thoughts on highly processed foods, how to eat mindfully, as well as a few books of his that are all about the fascinating science behind food we eat everyday. We hope you enjoy!

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Send us a textJoin us as we sit down with Dr. Chris Daubert, who brings a wealth of experience from every corner of the Food Science world.Currently serving as Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri Columbia, Dr. Daubert shares his unique career path—from his roots in agricultural engineering and becoming a recognized expert in rheology (the study of flow), to his pivotal roles as Department Head at NC State (2010-2017) and most recently, President of the Institute of Food Technologists (IFT).Join us as we explore the evolution of his leadership style, the crucial differences between leading a department versus an entire university college, the major challenges facing food science leadership today, and his top advice for students interested in leading the next generation. Don't miss this insightful look into the forces shaping the future of food!Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

After years of getting your emails and phone calls, we know that SciFri listeners are in the 99th percentile when it comes to nerdy knowledge. We're putting your fact retention skills to the test with the first ever Super Food Science Excellence Trivia Blowout (SFSETBO).Host Flora Lichtman teams up with trivia kingpin Mangesh Hattikudur, co-host of the podcast “Part-Time Genius,” to quiz one lucky listener on her food science knowledge.Guest: Mangesh Hattikudur is the co-host of “Part-Time Genius” and co-founder of Kaleidoscope.Transcripts for each episode are available within 1-3 days at sciencefriday.com. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

In this episode of The Poultry Nutrition Blackbelt Podcast, Isabel Tobin, Ph.D. candidate at Oklahoma State University, explains her research on gut health and necrotic enteritis prevention in poultry. She highlights how commensal bacteria can strengthen the intestinal barrier, enhance immunity, and reduce pathogen colonization. Listen now on all major platforms!"Colonization resistance is the concept that millions of beneficial bacteria naturally residing in the gut protect the host from pathogen invasion."Meet the guest: Isabel Tobin is a Ph.D. candidate in Animal and Food Sciences at Oklahoma State University. She earned her bachelor's degree in Animal Science and Biology from the University of Findlay, where she gained extensive hands-on research experience. Her current work focuses on antibiotic-free strategies for necrotic enteritis prevention in poultry. Liked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:41) Introduction(03:05) Colonization resistance(04:50) Bacteria screening(05:41) Research trials(07:41) Delivery methods(09:26) Industry applications(10:41) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Fortiva- BASF- Anitox- Kerry- Barentz- Kemin- Poultry Science Association

Loc Pham, the Philly Cookie Company, and the First-Annual Philly Cookie FestLoc Pham, a Vietnamese immigrant who arrived in America in 1991, shared his journey from initially studying to be an Engineer to learning Food Science, and eventually becoming a Pastry Chef and Founder of the Philly Cookie Company. He described how his career evolved through French bakeries, food processing, and corporate R&D roles before returning to his passion for baking, where he developed a unique shortbread cookie recipe inspired by Scottish shortbreads but with his own twist using molasses and brown sugar. The cookies, which are sold wholesale to over 20 retailers in Philadelphia and across 11 states, are noted for their buttery taste and subtle sweetness.Philly Cookie Festival PlanningThe discussion then switched focus to the upcoming Philly Cookie Festival happening on December 7th at Bok. The indulgently-sweet festival will feature 32 vendors, including 27 cookie vendors and 2 savory vendors, all required to offer a Philadelphia-themed item. The event will include activities such as a cookie decorating contest with Moon Flour Bakery, a cookie eating contest, and a Santa photo booth, with tickets available through Eventbrite and the event's Instagram page.Loc also mentioned there will be a children's activity corner sponsored by the Mendoza group, along with The Juvenile Law Center, another sponsor of the event, will be celebrating its 75th anniversary by hosting a cookie exchange during the festival. PLEASE NOTE: Anyone participating in the event and the cookie exchange who have dietary restrictions and/or allergies need to be cautious; some gluten-free and vegan options available, however there is no guarantee of the ingredients and food-processing procedures are.https://www.phillycookie.comEleni Chrisidis and The Brew Room:Eleni Chrysidis, co-founder of The Brew Room, discussed her and her husband Danny's journey into the food industry. Danny's background began with his family's restaurants, and had always desired to open a unique concept incorporating Greek elements. Years later, he and Eleni found the opportunity to open one in Ardmore, PA called The Brew Room. Eleni, who works in corporate consulting, supported Danny by managing the business setup and operations, highlighting the importance of organization and project management in launching a startup in the food industry. Both Danny and Eleni immigrated here from Greece, and are happy to introduce Ardmore residents to the relaxed, European-style coffee culture. When you visit, feel free to spend time enjoying one of their signature Greek pastries, sandwiches and coffee experiences. https://www.thebrewroompa.comREPLAY Chef Angie Brown and Rex At The Royal:Angie Brown is a well-known chef and restaurateur, gaining accolades and awarded top zagat ratings. In addition to being one of Philadelphia's sought-after chef's, Angie has been seen on television and is a member of the world renowned Philanthropic organization of Les Dames d'Escoffier - Philadelphia Chapter. And more recently she became the Culinary Director and Chef for Rex At The Royal, located in South Philadelphia. Rex at The Royal is known for being, "An innovative and multi-faceted hospitality establishment, creating exceptional experiences through a Food & Beverage program inspired by the culinary traditions of the American South, influenced especially by its coastal regions, and locally flavored by our home—the Royal Theatre on South Street in Philadelphia—expressed in elevated dining services, immersive special events, personalized private dining, and a thoughtfully appointed bottle shop" according to their website at https://www.rexphl.com.

According to the United Nations, around one-third of all the food currently produced across the planet is being lost or wasted, oftentimes before it even reaches our plates. As well as the loss of essential sources of nutrition needed to feed the global population, issues in food supply chains are using up other vital resources such as water, labour and energy. So, what can we do to ensure that as much food as possible makes it from farm to fork without being wasted? As part of our four-part miniseries, Future of Food, we're joined by Dr Natalia Falagán, an Agricultural Engineer and Senior Lecturer in Food Science and Technology at Cranfield University. She explains the need for more joined-up thinking to help connect the different stages of our food production systems, the difference between use-by and best-before dates and tells us how growing something as simple as herbs in a kitchen window box can help us all deepen our relationships with the food we eat. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Navigating the Complexities of Antinutrients in Your Diet: Leyla Muedin, a registered dietitian nutritionist, delves into the controversial topic of antinutrients. Responding to a question from a listener named Deanna, Leyla explains the different types of antinutrients—such as phytates, oxalates, tannins, lectins, goitrogens, and phytoestrogens—and their potential impacts on nutrient absorption. She discusses the dual nature of these compounds, highlighting their possible negative effects along with their roles in health benefits like gut microbiota support and anti-cancer properties. Leyla also shares practical food preparation tips for mitigating the adverse effects of antinutrients and emphasizes the importance of dietary variety.

Intelligence Note: Cloned Food News (USA and Canada)Weaponised Food (Food Science) Genetic Warfare Canada's and USA's Cloned Meat (Agenda 2030 News)Cloned meat will soon enter Canadian grocery stores without safety reviews or labeling.Health Canada recently scrapped its 22-year-old policy that classified cloned meat as novel foods, removing pre-market safety assessments and allowing these products to be sold with no disclosure.To support the [Show] and its [Research] with Donations, please send all funds and gifts to :$aigner2019 (cashapp) or https://www.paypal.me/Aigner2019 or Zelle (1-617-821-3168). Shalom Aleikhem!

Have you noticed the increase in protein in health messaging? Have we all been lacking sufficient protein until now, or is this just the latest food marketing fad, similar to the fat-free trend of the 1990s? 

Dina dishes with Krystal Dunham, MS, RDN, LD, the Operator and Registered Dietitian Nutritionist behind The Mother Road Dietitian, for a meaningful discussion on what patient-centered care really looks like in today's healthcare landscape.Krystal Dunham, an accomplished dietitian based in Bixby, Oklahoma, holds a Master of Science in Nutrition and Food Science with Honors from the University of Central Oklahoma. Her recognition from organizations, including the American Association of University Women, the Academy of Nutrition and Dietetics, and the Oklahoma Academy of Nutrition and Dietetics, underscores her commitment to excellence in the field.Connect with Krystal on Instagram at https://www.instagram.com/themotherroaddietitian/, LinkedIn at https://www.linkedin.com/in/krystalsdunham/, and stay tuned for updates at The Mother Road Dietitian (https://themotherroaddietitian.com/).----Check out our podcast in video format on DishWithDinaTV:https://www.youtube.com/user/DishWithDina?sub_confirmation=1Join our mailing list to stay connected, stay informed, receive exclusive offers, and be a part of the DishWithDina community:https://forms.gle/MzV7gVAPEsqEyEFH6If 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/EFYX7Gshbjx9cCKfA----DISCLAIMER: The purpose of this podcast is to entertain, educate, and inform, but it is not to be taken as medical advice. Please seek prompt, qualified medical care for any specific health issues and consult your physician or health practitioner before starting a new fitness regimen, herbal therapy, or other self-directed treatment.

Dr. Daina Parent, ND sits down with Dr. Karma James-Dulin to discuss managing blood sugar with a diet that includes complete proteins and important fibers. Dr. James-Dulin shares her personal journey with managing her own blood sugar during pregnancy, and her passion for developing foods that are healthy and taste great. Drs. Daina and Karma discuss a small clinical study that confirms the ability of complete plant-based proteins to balance blood sugar, and how ancient varieties of seeds provide higher protein and lower carbohydrates. They wrap the episode with clinical takeaways to help patients navigate the many high protein options in the marketplace. Dr. Karma James-Dulin is a food scientist with over 9 years of experience in the food and dietary supplements industry. She has a bachelor's degree in chemistry from Grambling State University and completed her Ph.D. in food science at Penn State University, where she investigated the effects of green tea on the liver. Dr. James-Dulin is passionate about food, flavor and nutrition, believing that healthy food should taste good. She enjoys cooking, dancing and spending time with family. She is currently a product development manager at Standard Process, Inc, having joined the company to establish the Food Science Team and Lab. In this capacity she oversees many aspects of the development of products from ideation, formulation and prototype development through to commercialization. During her tenure at Standard Process, Inc, she has led the development of serval products, most notably a one-of-a-kind nutrition bar for an adventure athlete on his quest to cross Antarctica. Additionally, she has led the development of the company's first food line comprising of protein powders and whole food nutrition bars.   Blood Sugar Regulation 3:03 Dr. James-Dulin's personal connection to blood sugar management 4:51 Insulin resistance state in pregnancy 5:20 Why proteins and fats fare important for blood sugar regulation 7:02 Dressing up your carbs with proteins and fats 7:44 Developing a high-quality protein blend 11:08 Animal protein versus plant-based protein 12:58 Significance of ancient oats – phytonutrient and macronutrient profile 14:59 Nutrition in ancient seeds versus modern varieties 15:49 Ways to consume protein blends 16:36 Resistance starch fiber's ability to slow blood glucose release 17:12 Golden chlorella as a vegetarian source of B12, plant-based folate and protein 18:07 Small clinical study measures success of protein blend to minimize glucose spikes 20:02 Dr. James-Dulin's passion for Food Science and her focus on nutrition and flavor 22:35 Advice for practitioners to help patients find products to balance blood sugar levels 23:56 Types of fibers and how they affect blood sugar regulation 25:55 Complete protein blend plus fiber gives optimal blood sugar regulation

Welcome to Rhythm, Routine, and Reverence! In this episode, I sit down with Hannah Van Ark. Hannah is a dietitian, mom of two little ones, and former clinical nutrition researcher on a mission to help other moms feel energized, well-fed, and confident in feeding themselves and their families with a plant-forward lifestyle. She holds degrees in Physiology and Neuroscience from the University of Colorado at Boulder, and a Master's in Food Science and Human Nutrition from Colorado State University. She's also a Registered Dietitian Nutritionist with over six years of experience in clinical nutrition research, where she focused on how food can impact heart health and longevity. These days, Hannah specializes in helping families create realistic, flexible mealtime routines, but with a particular focus on helping mom prioritize THEIR needs and health goals with a plant-forward lifestyle. She lives in Colorado, USA with her husband and two kids.Together we talk about building a plant-forward family culture (not a vegan one) — one rooted in nourishment, connection, and ease. From picky eaters to meal planning, Hannah shares her research-based insights on helping families eat more plants without pressure.Resources & Links* FREE: The Busy Mom's 15-minute Plant Powered Meal Plan: helping families plan a weeks' worth of plant-forward meals in 15 minutes flat (with a sample plan).* FREE: The Plant-Powered Staples Shopping List, a guide that gives you my personal list of pantry, fridge, and freezer staples that make plant-forward eating simple, flexible, and stress-free (+12 easy recipes)* Application for Plant Powered Mom Bootcamp (doors open January 2026)* 1:1 Coaching with Hannah* Hannah's website with recipes, blog posts and more free resources* Hannah's Instagram account: @plant.forward.familiesAt the end of the call Hannah mentions journaling as a rhythm and ritual that is supporting her right now. If you're looking for a format to nurture your own journaling practice check out my own GOLDENTIME Journal. It has just a few prompts for morning and evening. Use code PODCAST15 for 15% off.Right now if you screenshot the podcast episode and tag me in your IG stories you can go into the draw to win a free GOLDENTIME journal this month. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit meaganrosewilson.substack.com/subscribe

While October is breast cancer awareness month, a broader view of cancer in general is worthy of a conversation. Today's guest, Jen Nolan, holds a BS in Food Science, Human Nutrition, and Dietetics from Colorado State University, a Master's in Holistic Nutrition, and multiple specialty certifications, including Oncology Nutrition Consulting, Nutrition Genome Practitioner, and Metabolic Balance® Coach. She has over two decades of experience in holistic and clinical nutrition, and is a passionate advocate for personalized, root-cause, and metabolic-based care. Her work blends cutting-edge nutritional modalities with deep respect for the mental, emotional, and energetic aspects of healing, because true wellness happens on every level. In clinic she focuses on therapeutic ketogenic diets, autoimmune protocols, metabolic terrain balancing, and precision nutrition, utilizing genetic testing through Nutrition Genome and various functional testing methods. Whether navigating cancer treatment, working to prevent cancer, or aspiring to enhance and optimize wellbeing Jen's approach will set you up for success.Connect with Jen:remissionnutrition.comConnect with Michelle:betterbeings.netIG: @betterbeingsusYouTube: Michelle Zellner - Be A Better Being Podcast playlistGet the supplements Michelle can't stop talking about: meet.makewellness.com/?referral=E490A5C07D

Randy and Dean Warren talk about professional bicycle racing mostly, but in this episode the Warren brothers interview founder of Supra Performance nutritional bar maker Debbie Milne.  Debbie shares her journey as an elite cyclist and her process in developing a super healthy nutrition bar.  Debbie holds multiple degrees in Food Science, Nutrition, and Dietetics.  She began making nutrition bars for herself then for friends and teammates and other athletes and is now producing her product and selling online at suprabars.com and in local Greenville, South Carolina places.  Use the discount code: WCP30 and receive 30% off your first order.  The Warren brothers also discuss the just revealed 2026 Tour de France route.  The track world championships are taking place in Santiago, Chile.  

In this dynamic episode of The Food Professor Podcast, presented by Caddle, co-hosts Michael LeBlanc and Dr. Sylvain Charlebois dive into the latest headlines shaping Canada's food and beverage sector before welcoming Kiran Mann, CEO of Brar's, one of North America's fastest-growing South Asian food manufacturers.The episode opens with a timely look at the hospitality boost from the Toronto Blue Jays' World Series run, a much-needed economic shot in the arm for restaurants and bars coast-to-coast. From there, Sylvain unpacks fresh Canadian inflation data, connecting global trade policy, tariffs, and drought-driven beef shortages to continued food-price volatility. He explains why Canadian beef prices will likely remain high until mid-2027, and how regional differences—from Saskatchewan's 5.5 percent food inflation to Ontario's 3.5 percent—highlight a widening national divide. The conversation also tackles layoffs at Molson Coors and Nestlé, changing consumer habits amid the Ozempic effect, and why Big CPG must reinvent itself as Canadians buy more locally produced goods. The duo rounds out the news rundown with an update on Agropur's cottage-cheese lockout and a surprising salmonella outbreak in dog treats, underscoring the need for better pet-food safety oversight.Then, Michael and Sylvain welcome Kiran Mann, an inspirational immigrant entrepreneur and visionary leader steering Brar's from family-run origins to a national and expanding international powerhouse. Mann shares her remarkable journey—from her roots in Amritsar, India, to leading a modern Canadian company that connects authentic Indian flavours with contemporary manufacturing innovation. She explains Brar's evolution across three categories—dairy, snacks, and sweets—including its beloved samosas, signature paneer, and pure-vegetarian veggie burgers.Mann introduces her proprietary “Harmonic System”—a leadership and operational philosophy grounded in balance, authenticity, and purpose. Her approach integrates people, process, and passion, ensuring that growth doesn't outpace culture or quality. The discussion explores how Brar's sustains traditional recipes while using food science to extend shelf life naturally, create sustainable packaging, and meet the needs of health-conscious, multicultural consumers. Looking ahead, Mann outlines her strategy of “depth and impact,” combining Canadian multiculturalism, sustainable supply chains, and bold U.S. expansion to make Brar's a global ambassador of modern Indian cuisine made in Canada. The Food Professor #podcast is presented by Caddle. 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. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Podcast-favorite Jeff Zenisek makes his triumphant return to the show this week! The fellas down for a raw, uninhibited and hilarious conversation about being young and rich, new sports statistics, the awkward teenage years, drugs in the 90's, Ozempic and food science, psychedelics, old school cars, your real body count, the mafia and government surveillance, the ICE raids, Ivy League universities, starting a new religion, and MLM scams.    Every Wednesday, the Ready Set Blow Podcast brings you real talk with comedians, actors, musicians, entertainers, entrepreneurs, and fascinating guests from all walks of life. No scripted BS. No playing it safe…Just raw, funny, and authentic conversations you won't hear on your average podcast.   If you enjoy comedy podcasts like Your Mom's House, Flagrant, The Joe Rogan Experience, or Theo Von, you'll love this show.   What We Talk About in This Episode: 00:00 Podcast Intro 01:00  Being Young and Rich 05:00  Sports Statistics 08:00  Awkward Teenage Years 11:00  Drugs in the 90's 16:00  Ozempic and Food Science 23:00  Psychedelics 32:00  Old School Cars 36:00  Real Body Count 40:00  The Mob and Government Surveillance 47:00  Getting Arrested by ICE 50:00  Ivy League Universities 57:00  Starting a New Church 1:15:00  Multi-Level Marketing Scams     New Episodes Every Wednesday:

Intuitive eating as a form of self-care? Absolutely. In this session, registered dietitian Devrie Pettit joins Monica Packer to unravel the myths and fears around intuitive eating—a self-care framework that could transform your relationship with food AND your body. Discover why letting go of food rules might be the key to real nourishment, how to rebuild self-trust, and what happens when you finally give yourself permission to eat. If you're ready for a more peaceful, empowered approach to eating, you won't want to miss this conversation. FREEBIE for all: Lunch Box Packing List  download BONUS raffled off to All-Access Pass Holders: One Year to Better Body Image: 52 Affirmations for Teens and Tweens Flipbook   Get the Basic Pass to watch and/or read each speaker session for free through Sunday, October 12th. Upgrade to the All-Access Pass for ad-free listening on a private podcast feed, + lifetime access to all content visual, audio, and written.  Devrie Pettit is a Registered Dietitian/Nutritionist. She received her BS degree in Nutrition and Food Science from Utah State University. She then went on to complete her Dietetic Internship and receive her Master's Degree from Stony Brook University in New York. She studied the Mediterranean Diet in Italy where her love for Italian cuisine grew. She does not believe in diets, loves to cook, and try new restaurants. Devrie is a wife and mother of four. Raising them as "foodies" rather than "health nuts" is one of her deepest passions. FOLLOW ON IG WEBSITE Learn more about your ad choices. Visit megaphone.fm/adchoices

"We're looking at the molecular composition of milk, all of its proteins and components, how they function together, and what makes it magical. Our technology is around how do we get those to come together and function in a way that looks, tastes, and functions like dairy."  —Thomas Bowman   Can a plant-based milk truly replicate the creamy goodness of dairy? Dive into a world where innovation meets taste, as we explore the potential of non-dairy alternatives that can seamlessly fit into our lifestyle.   Thomas Bowman, CEO of Eclipse Foods, leverages his background as a fine dining chef and food scientist to bring fresh insights into the world of plant-based dairy. His transition from the kitchen to the boardroom provides a unique perspective on crafting products that taste and function like traditional dairy, while also being kinder to the planet. Press play to hear Justine and Thomas' discussion about the science behind non-dairy milk, the importance of incorporating sustainable practices in business and personal life, the challenges and triumphs of pioneering a new era in dairy alternatives, how Eclipse is breaking new ground with partnerships, upcycling initiatives, and a commitment to creating products that deliver on both flavor and sustainability, plus much more.  Meet Thomas:  Thomas Bowman is the CEO of Eclipse Foods, a pioneering company in the plant-based dairy industry. With a rich background as a fine dining chef, Thomas honed his culinary skills in some of the world's most prestigious kitchens before transitioning into food science. This unique combination of expertise allows him to lead Eclipse Foods with a focus on creating plant-based products that not only taste like traditional dairy but also meet the highest standards of sustainability.  Under his leadership, Eclipse has successfully expanded into international markets, including Japan, by forming strategic partnerships and embracing cultural insights. Thomas's commitment to innovation is evident in the company's use of upcycling and sustainable sourcing, setting new benchmarks in the industry. His journey from CTO to CEO reflects his dedication to driving change and inspiring a new era of food production. Through his work, Thomas continues to challenge the status quo, offering consumers delicious alternatives that align with modern values.   Website LinkedIn Instagram Facebook X Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube     Episode Highlights: 02:24 The Science Behind A Non-Dairy Dairy  06:40 Launching in Japan 10:25 Cultural Surprises and Business Lessons from Japan  16:07 Is It Over-Processed?  19:50 Exciting Partnerships in the US 22:07 Debunking Plant-Based Dairy Myths  24:26 Sustainability and Upcycling in Eclipse's Process   Resources: Podcast Creating Cow-less, Plant-Based Ice Cream that Truly Tastes Like the Real Deal with Aylon Steinhart 

Happy Fall, y'all!WE BACK and WE BLACK… like we never left! We're hopping back into the Fats Series, and we're discussing a fat that is surprisingly controversial - Beef Tallow. You've heard a lot of discourse and politics surrounding this lovely fat… but what do your fave bougie aunties have to say about this? Well, as you know, we have lots to say, and we will get into many details about saturated fats, cholesterol and other medicinal properties of beef tallow. Get your fave bed and let's get into it!As always, we want to thank you for all of your support, in all the ways! we're trying to build up this patreon, so that we can sustainably fund the work we already do with the podcast. so if you're not yet a patreon, join today @ ⁠⁠patreon.com/pettyherbalist⁠⁠.Sources and what's discussed in the pod:Szechwan Chili OilHot Sauce in your bagMenstruation Medicine BagMotherwortAcetaminophenprostaglandinsWorkout & MovementKnow what you need: take it or leave it!SuetNIH - EthnozoologyFats and their locations in the body and their unique medicinal qualitiesRFK & MAHA: Make America Healthy Again(scholarly article) NIH The Lipid–Heart Hypothesis(author/professor) Marion Nestle (website) National Oilseed Processors Association - American Seed Oil Lobby(scholarly article) NIH - What is a Saturated FatStable at high temperatureTrans Fats - hydrogenated fatsMedicinal compounds of Tallow(scientific blog) Corrosive nature of soaps(article) Indigenous use of bear fatAnimal fats & PermeabilityNeed for multi-disciplinarians in the Food Science fields(scholarly article) NIH - Role of cholesterol in the bodyFat Loss & Loving Fat(website) Health at Every Size: Principles“Healing myself is enough”(IG Link) Michela Melone(IG Link) Sherrylin - DietitianSOUL FOOD GENIUS COURSE 5-Week Virtual Course Starting Sept 30! Sign up here! Follow us on social:⁠⁠@pettyherbalist⁠⁠ ⁠⁠@bonesbugsandbotany⁠⁠Join the Patreon Community to fund this amazing POD:⁠⁠https://www.patreon.com/pettyherbalist⁠⁠Join the bonesbugsandbotany Patreon Community to fund support all of Asia's work:⁠⁠⁠⁠https://www.patreon.com/bonesbugsandbotany⁠⁠⁠Rate us to show your support! Thank You!#StayReady #BePetty***if you read this far, send me a dm @pettyherbalist for a shoutout!***

In this episode of “The Business of Blueberries,” Kasey Cronquist, president of the U.S. Highbush Blueberry Council (USHBC) and the North American Blueberry Council (NABC), is joined by Minghua Tang, Ph.D., and Leslie Wada, Ph.D. Tang is an associate professor and the Lillian Fountain Smith Endowed Chair in the Department of Food Science and Human Nutrition at Colorado State University. Wada is the USHBC's sr. director of nutrition and health research. Tang and Wada share some exciting results found in a study regarding complementary feeding of blueberries to infants. “ We saw these beneficial effects of the blueberry powder compared to the placebo in terms of the immunity, and we also saw that in terms of the gut microbiome. … So after eating the blueberry for seven months and after eating the placebo for seven months with the same background diet, if you take blueberry on top of what you eat, you have less of these pathogens in your gut, and that's what we saw.” — Minghua Tang, Ph.D. Topics covered include: Hear about a recent study that identified significant benefits for infants after being fed blueberries.Discover the benefits of introducing blueberries in the complementary feeding phase of infants, and the lifelong impacts it can have on health.Crop ReportThe Blueberry Crop Report is an update on crop conditions and markets throughout important blueberry growing areas. Today you'll hear from Caylan Huddleston in Oregon, Mario Ramirez in Mexico and Luis Vegas in Peru. This was recorded on September 11, 2025.

Automation continues to make inroads into the beef industry as technology improves. Dr. Phil Bass, associate professor of meat science in the Department of Animal, Veterinary and Food Sciences at University of Idaho, explains that plenty of opportunities remain. Indeed, smaller meat and poultry species have been able to take advantage of technological advancements at a faster pace, but the ingenuity of engineers and technicians has the beef industry catching up. Meanwhile, although the price of beef continues to rise, Bass says, consumers keep buying beef — but the U.S. cattle herd remains constrained, meaning times could remain tough for meatpackers and new meatpacking plants until the cattle supply expands again.

Brian Sanders discussed updates on his "Food Lies" film, which is being pitched to Netflix. He shared his dietary journey, emphasizing the benefits of unfortified rice and bone broth. Sanders highlighted the issues with processed foods, including oxalates in spinach and kale, and the importance of whole foods. He advocated for a diet rich in animal foods and fermented vegetables, noting their positive impact on gut health and overall well-being. Sanders also mentioned his use of oyster supplements to boost testosterone and his personal health improvements, including not getting sick in nine years.0:00:00 - Intro 0:00:21 - Food Lies & Pushback 0:02:20 - Keto Diet & Adding Carbs 0:07:20 - Grain Differences in Countries 0:08:40 - Eating Like Grandparents 0:09:55 - Kale, Spinach, Oxalates & AG10:16:35 - Bread, Fortification, Fiber & Whole Foods 0:22:28 - Colon Cancer, Meat & Toxins 0:26:55 - The System, Hierarchy, Covid & Conspiracy 0:32:54 - Truth in Nature 0:36:05 - Brian's Meals, Meat & Protein 0:39:45 - Response to Bryant Johnson & Tracking 0:41:35 - Vitamin D, the Sun, Hormones & Protein 0:43:45 - Avoiding Sickness & Covid 0:47:10 - Fermented Foods & Gut Health 0:50:34 - Artificial Testosterone & Oyster Supplement 0:54:40 - Cancer & Soy 0:57:30 - Trying Diets & Nutrient Calories 1:01:30 - Promotions & Messaging 1:03:33 - Outro Food Lies film:https://www.foodlies.org/Nose to Tail:https://nosetotail.org/Chuck Shute link tree:https://linktr.ee/chuck_shuteSupport the showThanks for Listening & Shute for the Moon!

Clint Eastwood at the 2012 Republican National Convention - WikipediaFood Safety Talk 11: Somewhere on I-95 — Food Safety TalkFreshRealm Recalls Chicken Fettuccine Alfredo Products Due to Possible Listeria Contamination | Food Safety and Inspection ServiceListeria Outbreak Linked to Chicken Fettuccine Alfredo Meals | Listeria Infection | CDCWhen People Got Sick: Chicken Fettuccine Alfredo Meals Outbreak, June 2025 | Listeria Infection | CDCOutbreak Investigation of Listeria monocytogenes: Chicken Fettuccine Alfredo Meals (June 2025) | FDAGuidance on validation of lethal control measures for foodborne pathogens in foods - Ceylan - 2021 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online LibraryThe Best Temperature to Eat CheeseCDC warns of Salmonella outbreak linked to pistachio cream | CDC NewsroomWhen People Got Sick: Pistachio Cream Outbreak, June 2025 | Salmonella Infection | CDC781. Dubai Chocolate — Risky or Not?Do By FridayDecoding the Gurus - A psychologist and an anthropologist try to make sense of the world's greatest self-declared Gurus.Sudden Death of a Young Adult Associated with Bacillus cereus Food Poisoning - PMC10 Really Risky Foods Right Now - Consumer Reports553. Garlic From China — Risky or Not?National Restaurant Association | National Restaurant AssociationCottage Food Regulatory Guidance – Association of Food and Drug OfficialsMichael Gaenzle, Dr. rer. nat. habil. - Directory@UAlberta.caProfessor Michael Gänzle - The Sourdough SchoolRob Dunn | Executive Vice Chancellor and ProvostSourdough – Public Science LabTake Care when Sharing Friendship BreadSB242: Alaska Food Freedom Act

Dr. Don and Professor Ben talk about the risks of storing garlic confit at 37 °C (in Ben's refrigerator) for two weeks. Dr. Don - not risky

Send us a textIn episode #151 we discuss the science behind fermented foods with researcher Dr. Maria Marco:The role of microbes in gut health and their potential benefits for humanity and the planet.Insights into the fermentation process of sauerkraut and its impact on gut barrier function.The difference between probiotics and friendly microbes found in fermented foods like sauerkraut.The potential for fermented foods to offer health benefits beyond just probiotics, focusing on the metabolites produced during fermentation.Dr. Maria Marco is a Professor in the Department of Food Science and Technology at the University of California, Davis. She earned her bachelor's degree at The Pennsylvania State University and PhD in microbiology at the University of California, Berkeley. She performed her postdoctoral research at the Wageningen University and NIZO food research, The Netherlands. Dr. Marco started her lactic acid bacteria and gut health laboratory at the University of California, Davis in 2008 and has built an internationally recognized research program on fermented foods, probiotics, and dietary modulation of the gut microbiome. Dr. Marco is currently President of the International Society of Probiotics and Prebiotics (ISAPP) Board of Directors and is a fellow in the American Academy of Microbiology.Connect with Dr. Maria Marco:IG: Eat Lac Project, UC Davis: www.instagram.com/eat.lac.project/Web: /marcolab.ucdavis.edu/Mentioned:Trifecta Nutrition (save 50% your 1st order with code NR50): https://trifectanutrition.llbyf9.net/qnNk05Study discussed on the podcast: The Fermented Cabbage Metabolome and its Protection Against Cytokine-Induced Intestinal Barrier Disruption of Caco-2 Monolayers: journals.asm.org/doi/10.1128/aem.02234-24International Scientific Assn. for Probiotics and Prebiotics: isappscience.org/Other studies mentionedA Review of Fermented Milks: Potential Beneficial Effects on Human Nutrition and Health: pmc.ncbi.nlm.nih.gov/articles/PMC11225442/ Lacto-Fermented Sauerkraut Improves Symptoms in IBS Patiences Independent of Product Pasteurisation - A Pilot Study: pubmed.ncbi.nlm.nih.gov/30256365/MORE NR New customers save 10% off all products on our website with the code NEWPOD10 If you would like to work with our practitioners, click here: https://nutritional-revolution.com/work-with-us/ Save 50% off your 1st Trifecta Nutrition order with code NR50: https://trifectanutrition.llbyf9.net/qnNk05 Save 20% on all supplements at our trusted online source: https://us.fullscript.com/welcome/kchannell Join Nutritional Revolution's The Feed Club to get $20 off right away with an additional $20 Feed credit drop every 90 days.: https://thefeed.com/teams/nutritional-revolution If you're interested in sponsoring Nutritional Revolution Podcast, shoot us an email at nutritionalrev@gmail.com.

Summer may be winding down, but we're not quite ready to let go of beach days, backyard cookouts, or ice cream cones. We love ice cream here at SciFri, so we're pulling a few of our favorite ice cream science stories out of the freezer this week.Back in 2015, ice cream expert Maya Warren sat down with Host Ira Flatow to help us understand a science mystery of “unmeltable” ice cream that made the evening news in Cincinnati.That same summer, Ira spoke to Jeff Potter, author of Cooking for Geeks, and Brian Smith, founder of Ample Hills Creamery, who give us science-backed tips for making smooth, velvety ice cream at home.Transcripts for each episode are available within 1-3 days at sciencefriday.com. Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.

Founder and President of Community Grains Bob Klein and biochemist David Killilea—both self-professed "wheat nerds"—talk to Mark about a pioneering study conducted by David that examines whether food labeled as "whole grain" is, actually, whole grain (and which company is actually doing it right); why you're probably not eating actual whole wheat when you think you are; the meaning of "dead wheat"; and why it all matters. Read the full Whole Grain Study in the Journal of Food Science here: https://www.communitygrains.com/wholegraintest-2/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

Dr. Hoffman continues his conversation with Stephen T. Talcott, Ph.D., Professor of Food Chemistry, Department of Food Science and Technology at Texas A&M University, about the powerful health benefits of the muscadine grape.

In this episode of the Intelligent Medicine podcast, Dr. Ronald Hoffman discusses the health benefits of Muscadine grapes with Dr. Stephen Talcott, a PhD chemist and professor of Food Chemistry at Texas A&M. The conversation delves into the unique biochemical properties of Muscadine grapes, their polyphenol content, and their potential health benefits compared to other fruits like Acai and common grapes. They also explore the bioavailability of nutrients, the role of phytoalexins, and the benefits of Muscadine grape-derived products. Dr. Talcott shares his insights on ongoing research at Wake Forest University, the advantages of Muscadine grape products for chemotherapy patients, and the benefits of using these products as natural health supplements. The episode highlights various Muscadine grape products available from Mighty Muscadine and Vinetastic, including juices, supplements, and topical applications, and offers a special discount code for listeners.

Motherhood takes it out of you. Physically. Mentally. Emotionally. And if you've ever felt like your energy's been zapped or your brain's running on 1%, you're not imagining it and you're definitely not alone.In this episode, Dr Renee White takes you on a deep dive into a surprising topic: creatine supplementation for women's health. That little white powder you've seen on gym shelves? It turns out, it might hold more benefits for mums than we ever realised.From brain fog and bloating to sleep, strength and recovery, Renee unpacks the latest research on how this naturally occurring compound can support women through every life stage. With her signature mix of science and soul, she breaks it down in a way that's easy to understand and incredibly relevant for busy, brilliant mums like you.You'll hear about:

Those long, unpronounceable ingredients at the bottom of food labels—what are they really doing to your health? In this episode, we're joined by Professor Marion Nestle, a world-leading nutrition expert and author of the groundbreaking book ‘Food Politics'. Marion has spent decades exposing how powerful food companies influence what ends up on our plates — and how little regulation may stand in their way. We dive into the hidden world of food additives and the regulatory systems meant to protect us. While the U.S. allows companies to self-certify ingredients as “safe” without independent FDA approval, Europe and the UK take a stricter approach. But does stricter always mean safer? Marion unpacks how these systems differ, which substances might be harming our health, and what consumers can do to reduce their risk. We explore what the science says about additives, inflammation, gut health, and more. Unwrap the truth about your food

This almond-flavored liqueur brings a sweet, smooth warmth to cocktails and baked goods – sometimes without involving any almonds at all. Anney and Lauren dip into the science and history of amaretto.See omnystudio.com/listener for privacy information.

Episode Highlights With Julie She does Japanese drumming and fire dancing as hobbiesThe underlying factors with ADHD that can be influenced by dietThe inflammation connection and how food comes into play Her approach of not trying to “fix” a problem in kids with ADHD, but support them so they can thrive within their environments and neurodiversityFood dyes, sugar, and other top dietary offendersHer tips for implementing dietary changes, especially with picky eatersTop dietary strategies she finds helpful for kids with ADHDHow low salycilate diets can be especially helpful and what the Feingold Diet isThe gut/brain/microbiome axis and how this can be helpful in supporting kidsResources MentionedThe Personalized Autism Nutrition Plan: Nourishing Hope for Kids with ASD, ADHD, Anxiety, and Neurodevelopmental Delays - Julie's bookFollow Julie on Instagram, Facebook, and on XNourishing Hope website, BioIndividual Nutrition Institute

Olestra (also known by its brand name Olean) is a fat substitute food additive that adds no metabolizable calories to products. It has been used in the preparation of otherwise high-fat foods, thereby lowering or eliminating their fat content. The Food and Drug Administration (FDA) approved olestra for use in the US as a replacement for fats and oils in prepackaged ready-to-eat snacks in 1996,[2] concluding that such use "meets the safety standard for food additives, reasonable certainty of no harm".[3]: 46399  In the early 2000s, olestra lost popularity due to supposed side effects and is largely phased out, but products containing the ingredient are available in some countries.

Sue Becker shines a light on an oh-so-sweet, yet often-overlooked sweetener: molasses. Discover the rich history, nutritional benefits, and surprising health properties of this age-old syrup, along with which molasses Sue prefers and why. Organic Molasses 16oz - https://bit.ly/organicmolasses16oz Organic Molasses 32oz - https://bit.ly/organicmolasses32oz LISTEN NOW and SUBSCRIBE to this podcast here or from any podcasting platform such as, Apple Podcasts, YouTube, Spotify, Alexa, Siri, or anywhere podcasts are played. For more information on the Scientific and Biblical benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com. Also, watch our video, Only Real Bread - Staff of Life, https://youtu.be/43s0MWGrlT8. Learn more about baking with freshly-milled flour with The Essential Home-Ground Flour Book, by Sue Becker, https://bit.ly/essentialhomegroundflourbook. If you have an It's the Bread Story that you'd like to share, email us at podcast@breadbeckers.com. We'd love to hear from you! Visit our website at https://www.breadbeckers.com/ Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers. References: Essential Home Ground Flour Book by Sue Becker USDA. 2018. Molasses. FoodData Central. Last accessed: May 28, 2021. https://fdc.nal.usda.gov/fdc-app.html#/food-details/168820/nutrients Deseo, M.A., A. Elkins, S. Rochfort, and B. Kitchen. 2020. Antioxidant activity and polyphenol composition of sugarcane molasses extract. Food Chemistry. 314(126180). https://doi.org/10.1016/j.foodchem.2020.126180 Guimarães, C.M., M.S. Gião, S.S. Martinez, A.I. Pintado, M.E. Pintado, L.S. Bento, F.X. Malcata. 2007. Antioxidant Activity of Sugar Molasses, Including Protective Effect Against DNA Oxidative Damage. Journal of Food Science. 72(1):C039–C043. https://doi.org/10.1111/j.1750-3841.2006.00231.x Takara, K., K. Ushijima, K. Wada, H. Iwasaki, and M. Yamashita. 2007. Phenolic Compounds from Sugarcane Molasses Possessing Antibacterial Activity against Cariogenic Bacteria. Journal of Oleo Science. 56(11):611–614. https://doi.org/10.5650/jos.56.611 *DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.

Today on the HowToBBQRight Podcast, we've got a VERY special guest coming on to talk with us today (00:14)! Malcom tried his hand at the new Sonic Pickle Smashburger, and it turned out to be a BIG DILL (03:15). Welcome Guga to the HowToBBQRight Podcast (08:25)! How did Guga's background lead him towards the cooking world in YouTube (10:18)? What was the first VIRAL moment in Guga's career (15:23)? Running one successful YouTube channel is a job of it's own, but Guga manages to run THREE (20:29)! What was the CRAZIEST food experiment Guga has done that went well (24:54)? Guga's cooked a LOT, but these are the things he absolutely DOES NOT want to cook (27:13)... When the cameras are off at home, what does Guga like to cook (29:00)? How have all of his food experiments made Guga a better cook (31:45)? If you're looking to connect with Guga, here's where you can find him (39:15)! Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (42:27)! If you're lookin' to try some free BBQ, come see us at Circle & Square in Oxford (43:10)!

On this week's episode, host Caryn Antonini is joined by Olive Hamilton Russell, a vintner, award-winning author, media personality and owner & operator of Hamilton Russell Vineyards Oregon. The vineyard is a producer of carefully selected single vineyard Willamette Valley Pinot Noir and Chardonnay. Olive grew up in South Africa on a cattle farm, which had been in her family for nearly 200 years. She went on to major in Food Science and Nutrition at the University of Stellenbosch, then moved to London where she worked for Harvey Nichols in retail food product development before returning to South Africa where she worked for Woolworths in Cape Town, her work taking her to Europe and Asia. Olive holds the WSET diploma as well as the Cape Wine Academy diplomaFor more information on our guest:www.hamiltonrusselloregon.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

OUR FAMILY MUSIC ACADEMY: Affordable and effective online weekly music lessons designed for families. https://www.voetbergmusicacademy.comBack to School Sale - Use coupon code: BACKTOSCHOOL2025 for 20% off your first month's subscription (available for the first 200 students).- Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way. She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 13 grandchildren. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health. Website: https://www.breadbeckers.com Instagram: https://www.instagram.com/breadbeckers/ YouTube: https://www.youtube.com/channel/UCJf3-zJkeYKNdreDdDuW2hQ Podcast: https://podcasts.apple.com/us/podcast/sues-healthy-minutes-with-sue-becker-the-bread-beckers/id1609279985 "The Essential Home-Ground Flour Book": https://amzn.to/4lwvsUa

Welcome back to today's Friday Review where I'll be breaking down the best of the week!     I'll be sharing specifics on these topics:     Magnesium L-Threonate Benefits (product review) The Art of the Good Life (book review) Daily Dad (book review) Food Science & GLP-1 Drugs (research) Ground-Breaking Cancer Protocol (research)     For all the details tune in to today's Cabral Concept 3430 – Enjoy the show and let me know what you thought!   - - - For Everything Mentioned In Today's Show: StephenCabral.com/3430 - - - 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!  

In this episode, I sit down with Dr. David Klurfeld—longtime USDA scientist and one of the few insiders to publicly challenge the WHO's classification of red meat as a carcinogen. We go deep into the flawed evidence behind the infamous 2015 IARC report, why nutritional epidemiology often fails to prove causality, and how a small group of researchers helped shape global policy with low-quality science. If you've ever felt confused about meat, saturated fat, or dietary guidelines, this conversation will help you think critically about what “counts” as evidence—and who gets to decide. We cover:Dr. Klurfeld's personal journey and lessons from a career in public healthWhy the 2015 IARC red meat classification was based on weak and inconsistent evidenceHow observational studies and “allegiance bias” mislead nutrition scienceThe politics of dietary guidelines and the role of the USDA and WHOWhat the media got wrong—and why red meat remains a nutrient-dense foodWhether you're a clinician, dietitian, or simply trying to make better nutrition decisions, this episode is a powerful reminder that bias, groupthink and weak data can distort science and mislead the public. We need to be discerning about the nutrition and health advice we follow. Who is Dr. David Klurfeld?Dr. David Klurfeld is a nutritional scientist and former National Program Leader for Human Nutrition at the USDA's Agricultural Research Service. He also served as Professor and Chair of Nutrition and Food Science at Wayne State University and Associate Editor of The American Journal of Clinical Nutrition. He has authored more than 200 scientific publications and was one of 22 experts invited to the 2015 IARC working group on red meat and cancer. He is a longtime advocate for scientific integrity in public health policy.This episode is brought to you by: LMNT- Free Sample Pack with any purchase, visit https://DrinkLMNT.com/DRLYONTimeline - Get 20% off your order of Mitopure - https://timeline.com/LYONMUDWTR - Use code DRLYON to get up to 43% off your starter kit - https://mudwtr.com/DRLYONNeeded - Use code DRLYON for 20% off your first order - https://thisisneeded.com Find Dr. David Klurfeld at: Indiana University Bloomington - https://publichealth.indiana.edu/about/directory/David-Klurfeld-dmklurfe.html Google Scholar - https://scholar.google.ca/citations?user=Ym5Og20AAAAJ&hl=en LinkedIn - https://www.linkedin.com/in/david-klurfeld-812845209/ Find me at:Instagram:@drgabriellelyon TikTok: @drgabriellelyonFacebook: facebook.com/doctorgabriellelyonYouTube:

In this special episode, we share a few of our favorite moments about getting experimental in the kitchen. Kenji López-Alt shares the perfect way to make potatoes; Alex Aïnouz attempts to create a 1 million-layer puff pastry; and we chat with flavor chemist Dr. Arielle Johnson about how to eat a tree.