Podcasts about foods

1st hour of the G-Bag Nation: Top Stories; GBAG of the DAY Champ Replay; Woolly Bully's Top 10: July 4th Foods; Biggest L; Biggest Dub! full 2565 Fri, 04 Jul 2025 01:11:56 +0000 93OSl1X3YNRnUcK4VQr6hgn6HXLFD6lS sports GBag Nation sports 1st hour of the G-Bag Nation: Top Stories; GBAG of the DAY Champ Replay; Woolly Bully's Top 10: July 4th Foods; Biggest L; Biggest Dub! The G-Bag Nation - Weekdays 10am-3pm 2024 © 2021 Audacy, Inc. Sports

Welcome to The Food Court of Familiarity — a hypnotic journey designed to gently increase your desire to try new foods by making the unfamiliar… feel familiar. Using the metaphor of a virtual reality experience, this session guides you through a vivid mental rehearsal where you explore, sample, and enjoy a variety of new tastes in a safe, imaginative space. By encoding these sensory experiences into your memory as if they've already happened, your mind begins to respond to new foods with curiosity, comfort, and confidence — turning hesitation into anticipation, and unfamiliarity into appetite.  

The Stars new head coach Glen Gulutzan is introduced. July 4th food rankings. Below the Belt: Duke Manyweather joins the show.

In this episode, Chris William shares his go-to fast food picks that help him stay on track without sacrificing flavour. From drive-thru swaps to smart sides, you'll learn how to enjoy convenience and still hit your goals.

You're listening to Burnt Toast!We are Virginia Sole-Smith and Corinne Fay, and it's time for your July Indulgence Gospel!And… it's our 200th episode! To celebrate, we're making today's Indulgence Gospel free to everyone and offering a flash sale — 20% off to celebrate 200 episodes! Grab this deal here.This newsletter contains affiliate links, which means if you buy something we suggest, we may earn a small commission at no extra cost to you. We only ever recommend things we love and use ourselves! One Good ThingNow that it's summer, ice cream is a daily state of being here and I've been using my East Fork ice cream bowls constantly (they are also the perfect size for cherries and for many of your favorite snacks). If you are also an East Fork disciple, heads up that their annual Seconds Sale starts today! This is where they sell pots that are slightly imperfect but still 100 percent functional and food safe for 30-40% off. And yes, there are a lot of cute ice cream bowls. PS. You can always listen to our episodes right here in your email, where you'll also receive full transcripts (edited and condensed for clarity). But please also follow us in Apple Podcasts, Spotify, Stitcher, and/or Pocket Casts!Episode 200 TranscriptCorinne200! Can you believe it?VirginiaI can and I cannot. It's one of those things where I feel like we've always been making the podcast, but also 200 feels like so many.CorinneI went back through, to look at some old episodes. And I was like, you know, I kind of remember all of them. I was like, surely there are some I have forgotten. But yeah, kind of not.VirginiaWhen I was looking back at the old episodes, it was like visiting old friends. I was like, I know you guys. We're cool.CorinneIf you write into us with a question and we answer it, it really sticks with us!VirginiaWe continue to think about you. And would like updates, honestly. We don't always get them, so putting that out there. We'd like to know.CorinneTo celebrate, we have a special two part episode for you. We're picking favorite moments from the archives to revisit, to see if our feelings and opinions have changed.VirginiaAlright, I decided to look back at our many excellent guest conversations and pull out some favorites. First up, I thought I'd look back at our work ultra-processed foods since it is such an annoyingly evergreen topic. We did a great pair of episodes with Laura Thomas, PhD, who writes “Can I Have Another Snack?” which ran in July 2023. Here is a little excerpt from the first conversation.VirginiaIt feels like it's important to say very clearly that processed is not synonymous with has no nutrition, and that actually processing foods is a good thing to do in order to eat, right?LauraYeah, well, all forms of cooking are a process, right?So unless you like want to go down some raw vegan path, you can't really avoid processing your food to some extent.Now, advocates of NOVA, I think, would say that's a bit of a red herring, because what we're actually talking about is this additional level of processing, this ultra processing sort of phenomenon.But even within that category, I think there are merits to processing–even Ultra processing–our foods. One of the things that happens when we process food is we extend the shelf life of it, and that means that we are wasting less food overall, which I think we would all agree is probably a helpful thing.But industrial food processing, it reduces foodborne pathogens. It reduces microbes that would spoil food and make things like oils turn rancid faster. It also significantly cuts down on the time and labor that it requires to cook a meal. And I think that's for me as a parent, and I know for you as well, like, that's huge.VirginiaIt's really everything, honestly. For me personally. Nothing should be everything for everybody, but limiting the amount of time I spend cooking dinner is the thing that enables me to eat dinner with my family at night.LauraBut it's not just like super privileged white women that have a lot of you know nutrition knowledge, right, that benefit from ultra processed foods. I'm also thinking about kids with feeding disorders that would struggle to get all the nutrition that they need without processed foods. I'm thinking about elderly or disabled people who can maintain a level of independence because they can quickly cook some pasta and throw an ultra processed jar of pasta sauce on that and have a nourishing meal. I'm thinking about pregnant people who otherwise might not be able to stomach eating because of morning sickness and nausea, which we know lasts forever, not just morning, right?So there are so many groups of people that benefit from ultra processed foods, and they just seem to be missing entirely from the conversation around these foods.VirginiaSo often there's this pressure of like, we have to just get poor people cooking more and get them cooking more. And it's like, okay, but if you live in a shelter, you don't have a kitchen. If you are crashing on a couch with family member, you know, in a house with lots of different people, and it's not easy for you to get time in the kitchen. There's so many different scenarios where cooking is not a practical solution, and having greater shelf stability is very important.LauraBut it also says a lot about where we place our values, right? And who is making decisions about where we cook our values? Because it's not everyone's value system to spend more time cooking from scratch and buying fresh ingredients and spending more time in the kitchen.VirginiaI picked this clip because I think Laura is summing up so many important pieces of this conversation that I just continue to see nowhere in the mainstream media discourse around ultra-processed foods. Like the fact that they are useful and convenient. And convenience is not a moral failing. I don't know where we decided food should be inconvenient to be valuable and healthy? But it seems like that's a thing that we believe.CorinneI know Maintenance Phase just did an ultra processed food episode. I listened to that.VirginiaOh, it's excellent. CorinneAnd both they and you and Laura got into the way that “processed” is just such a moving target. It means so many different things.VirginiaIt means literally anything.CorinneAnd also nothing.VirginiaYes, when I say this is missing from the discourse, I don't mean Maintenance Phase, who I think we're very much in conversation with. As Mike and Aubrey kept discussing on their episode—I think Laura says some of this, too—depending whose classification system you go by, honey is ultra-processed or it's not ultra-processed. Foods are moving categories all the time.And as Aubrey said: Really what it comes down to is they're categorizing foods so that the ones that “people who make less money than you buy” are bad. And I was like, yep, there it is. This is really classism and racism and all the other isms to say let's demonize these foods that people rely on. Which is not to say we shouldn't improve the overall quality of food in the food system! But doing it through this policing of consumer habits just will never not make me furious.CorinneReally feels like this hasn't gotten better since the episode aired two years ago? VirginiaIf anything, I think it has intensified. I think RFK and MAHA has really put this one in their crosshairs, and it's just getting worse and worse. It's really maddening, because we're just not having any of the real conversations we need to have about how to improve food quality in this country or anywhere.CorinneWhat a bummer. All right, let's listen to this next quote, which is about jeans.VirginiaOh, jeans.VirginiaSo the backstory is on recent Indulgence Gospels, we have talked about how Corinne converted me to the universal standard straight leg jeans, and I do really like them. But earlier today, I had to be in photos, and we had a plan. The three of us had a plan that I was going to wear those jeans, and at the last minute, I texted Dacy. I didn't even text Corinne because I knew she'd yell at me. I texted Dacy, and I was like, I can't do it. I'm in my skinny jeans for the photos. And, yeah, it was like, do I look too sloppy? Are these, like, saggy in a weird way that I have no control over?And I feel like for something like having your picture taken, like, wear the pants, you're not going to feel like you're only thinking about your pants. You know what I mean?CorinneOkay, so I wanted to revisit some of your feelings about jeans. You may recall that we used to open like every podcast episode by chatting about pants!VirginiaWe did. We haven't done that!CorinneWe kind of fell off pants chat, and I don't know why.VirginiaBring back pants chat! CorinneBut I do feel like since we started doing the podcast, your feelings about jeans have evolved? True or false?VirginiaThey have evolved. They definitely have. I mean, I still own a pair of emotional support skinny jeans. The same pair I mention in that episode. CorinneWhen is the last time you wore them?VirginiaI actually have not worn them very much at all. I did wear them two weeks ago under a shirt dress because it turned out to be colder than I thought. And I was like, “Oh, it's not a bare leg dress day.” So I put on skinny jeans under it, but I haven't worn them for any other reason in a really long time.And I will say: I'm wearing my Gap straight leg jeans the most, the baggier fit ones the most. So I do think I've evolved to embrace a more relaxed fit of jean, which does make it much easier to get jeans to fit your body.I still think the primary finding of Jean Science was correct, that jeans are designed terribly, that fashion in general is terrible at fitting people's bodies, but particularly when it comes to fitting pants onto fat people. They're really bad at it. And so I think all the jeans are bad.But I will say if you can embrace a wider leg or a more relaxed fit, you will have more options.CorinneYeah, I think that's true.VirginiaI still cannot solve for the factor of, if you wear a more relaxed fit, they will still stretch out when you wear them, and they will be falling off you by the second day, if not later in the first day. And nobody has solved this.CorinneI think someone did solve it, and it's belts.VirginiaThat is not a solution that is available to me, personally. I don't like belts. I guess I should try belts? I don't know about belts. Okay, that's a whole other thing.CorinneThis is kind of neither here nor there, but I just read this post from Em Seely-Katz who writes Esque, and I think they were actually writing about something else, raw hem jeans. But they were saying that men's jeans, the zipper goes all the way from the bottom of the crotch up to the top. Why don't women's jeans do that?VirginiaWait, men's jeans have a different zipper?CorinneLike, the zipper on women's jeans is shorter. It doesn't go all the way down.VirginiaIs it because they don't want men to pee on their pants?CorinneWell, I think it's so you can open them up more to get your… whatever but, but I think women's jeans should also have that option for access.VirginiaI just really have to pause on how uncomfortable Corinne was saying penis right there. She was like… whatever you've got down there.CorinneI think I was going to say dick and then I was like, is that inappropriate?VirginiaWhatever, we swear all the time. Anyway, the zipper is longer so that men can deal with their junk.CorinneI think women should have the option of being able to deal with their junk as well.VirginiaAgreed, agreed. Pro longer zipper.CorinneAlso, I feel like it would be easier to to get jeans on if they opened up more at the top.VirginiaNow that you've put this very important issue on my radar, I'm ready to adopt it as a primary cause.CorinneOkay, thank you.VirginiaWe will have a petition for everyone to sign shortly. You are a diehard jeans person. You always look great in jeans. You're inspiring on the topic.CorinneThis year I have adopted drawstring jeans, which feels like it's barely jeans.VirginiaBut also sounds like a life hack.CorinneYeah, it's very comfortable.VirginiaI love drawstring. In the summer, I wear a lot of drawstring. I don't wear a lot of drawstring in the winter.CorinneDrawstring would probably solve your stretching out after a couple wears problem, similar to a belt.VirginiaIt would be like a belt, but not a belt, so it wouldn't trigger my belt concerns.I think my other struggle with jeans—that is maybe not really even about jeans—is that since I have broken up mostly with dark skinny jeans, there is sometimes a category of outfit I am trying to achieve where I'm trying to be dressed up, but not too dressed up. And I feel like the dark skinny jean really filled that need. Does that make sense?Like, you want to look like kind of polished because you're going to your kid's chorus concert or out to dinner with friends, but it's not like all the way to a dress level? That might feel like too much. I feel like the dark skinny jean really threaded this needle.This stems from having been in my 20s in the early 2000s and being trained in the School of the Going Out Top. The going out top and dark jeans was a uniform. And I think I'm still like, “So what replaces the dark jeans and the going out top?” And then I realized, like… anything? That's me trying to dress like it's 2003 and it's not.But that is one place I still struggle, because I don't feel like the lighter, more relaxed denim can can do that same category?CorinneHmm, what about darker, wide leg jeans? Is that not a thing?VirginiaMaybe I just haven't found a pair I really like that are darker. That's a good thought.CorinneOr maybe with wide leg jeans, you need a slightly fancier top, I don't know.VirginiaI think a lot of our dependency on the skinny jean was just because we'd really learned the outfit formulas for it. And I do feel like sometimes when I gravitate back towards it, it's because I'm feeling at sea with how to put an outfit together without them.CorinneThis is not about jeans, but I'm really into these Old Navy shorts I have that have stripes down the side. They're sweat shorts. And they're so comfortable. But then sometimes when I'm going out, I am like, wait, what do I put on the top so that it doesn't look like I'm just in sweats?VirginiaI just came here in pajamas. Yeah, don't you feel like that's a struggle with shorts and tank tops in general in the summer? And I feel like more of a struggle for fat folks?CorinneMaybe.VirginiaIt's harder to look like you got dressed or something, right?CorinneLike, how do I look like I'm not just wearing a t-shirt and jeans?Lately, I've been experimenting with the answer to that being socks. Right now I'm wearing—am I about to try and show you my socks? Nope.I'm wearing chartreuse socks, kind of like a chartreuse dress sock. I'll send you a pic after. But I feel like that with the tank top and shorts kind of makes it look more outfit-y.@selfiefayStay for the pitbull cameo #ootd VirginiaYou should know my 11 year old is doing the same thing this summer.CorinneOh, that's cool.VirginiaThere are a lot of brightly colored socks with regular shorts and t-shirts. Also, she has a lot of animal print socks. So you're blessed by Gen Alpha or whatever she is.CorinneAmazing.VirginiaGood job.All right. Well, for the final clip, I went back to another favorite guest conversation. To be clear, I love all of our guest conversations. But this was one that was just like one of my favorite ever. It was with Martinus Evans, who is the author of Slow AF Run Club: The Ultimate Guide for Anyone Who Wants to Run. Martinus also runs the Slow AF Run Club, which is a running community for folks to run in the bodies they have. He is so hilarious and delightful. This episode ran in June 2023 so here's the clip.MartinusSo what that looks like is like letting them know that obstacles and rising up in the face of adversity is a good thing. Because for a lot of people, they think it's a bad thing. Like, oh, I face adversity. I'm slow.Or, here's the thing I always get, is that I started running, and then I got a little tired, and I started walking, and I felt absolutely horrible that I had to walk. And then me come in and say, Well, what was wrong with that? Did you start running again? Yeah, I did. Well, fuck like, let's celebrate that then? It's that thing of letting people know that it's okay to bumble and stumble and figure this thing out because you're doing something with your body that you have not been A. celebrated to do, right? But B. You're kind of stifled, like being a plus size person, like you may have even been stifled with movement, because you haven't had the liberty to actually explore the things that your body might be able to do. You got to explore and figure all this stuff out.So, like, that's where providing psychological safety is letting them know that it's okay. It's almost like, imagine a kid who's like, riding a bike for the first time. They ride the bike, you let it go, they lose their balance, they fall, they scrape their knee. They're going to cry. They're going to be like, Oh, I don't want to ride this bike anymore. It's horrible. I don't want to do this. Don't make me do this. But as a good parent or as a good coach, you're going to like, okay, let's cry it out. You done crying? Okay, now let's get your ass back on that bike. The same thing is true with physical activity. All right. You did it. You got a side stitch? Okay, cool. Let's figure this out. Oh, you got shin splints. Okay, cool, yeah, let's figure this out. Oh, oh, you got delay, onset, muscle soreness? Great. Let's figure this out. But guess what? Yeah, that's going to continue to move.That's the approach that I take. Like we're all going to fall off, and somewhere around us being grown start to be embedded in us, like doing something and then like failing or like not getting it right on the first time is a bad thing. I think it's school.VirginiaI think school is a lot of it, yeah. I'm thinking, like, when a baby's learning to walk, they fall a million times, and people aren't like you should stop trying to walk. You know what I mean?MartinusImagine that like walking a baby trying to walk. And I said, screw you baby! Like you suck you're not. Damn you for trying to walk.VirginiaYeah, you are a fat baby who can't walk. And yet we have this narrative that then kicks in of somehow, if I have to stop to walk during my run, that's like a moral failing. Like walking and running are morally equivalent activities, right? Like if you're walking, some of it, if you're running, some of that, as you said, like the pace of your running, if you are slow, that is still running. There's no need to be attaching all these values to it.But it does seem like the culture of running at large is so built on that paradigm, and you are really challenging an entire paradigm here.MartinusYes, I am. Here's why. If you're not an elite athlete who's like their life depends on winning prize money and like going to the Olympics, all of us are then paying for a participation medal to participate in a parade.CorinneI love this. He's really delightful.VirginiaHe's so good. And the reframing of running marathons as participating in a parade will just make me happy forever. It's so correct.I mean, obviously we stand by everything Martinus said. There's not really a lot more to say. So I thought we could also talk a little bit about how working on the podcast has changed each of our relationship with exercise. Because I think we've done a lot of good fitness content over the last 200 episodes, and I personally feel like I'm in a better place with exercise than I was when I started this project.CorinneHmm, that's awesome. Well, I think I started lifting around the same time that I started doing the podcast.VirginiaThere was an early episode where you were, like, “I'm using a broomstick.”CorinneOh, that's right! I was doing Couch to Barbell!VirginiaAnd look at you now, power lifter.CorinneI mean, one thing that is interesting about maybe starting any exercise, or maybe specifically powerlifting, is I think, in the first like year that you do it, you get better fast. Like, really consistently, almost every time you go to the gym, you're lifting more weight. And that is so rewarding. And probably a little addictive.Now that I have been doing it for two and a half years, I'm not getting better every time. Sometimes I can't lift weights that I have previously lifted for various reasons. Even if I'm maxing out, sometimes not hitting my previous maxes. I think it can be hard to figure out what am I doing? I took a little bit break last summer. I went to visit family, and I decided to just not go to the gym.VirginiaI remember, that seems good. I feel like it was good you took that break.CorinneYeah, it was good. And it sucked getting back. So yeah, I'm still figuring it out.VirginiaI guess that's the tricky thing about any sport where there's progress attached to it, which power lifting is still a sport organized around progress.CorinneI mean, there are different ways you can measure progress, too. Like how many reps, versus just straight up how much weight.VirginiaBut it's still measuring progress. It's still expecting there to be progress, which is both exciting, and I think progress can be very motivating. And what do you do then when you're in a period with it where it's not really about progress? How do you find value in that relationship? That's a tricky question.CorinneOr when the progress is just much smaller.VirginiaAnd can you still feel good about that?. Or do you start feeling like what's the point? I think for me, it's so funny that I love this conversation with Martinus so much, because I am just never going to be a runner again. Running was such a bad relationship that I'm so glad to be done with.I think for me, so much of finding joy and exercise is about not having progress goals of any kind. Like just having different activities I like doing for their own sake, and kind of rotating. Like, I like weight lifting. It was exciting when I went up to larger weight, heavier weights. At some point I hope to go up to heavier weights again.But I'm not tracking it. I'm like, these still seem hard. I don't know, it seems fine.Then the other stuff I do, like walking the dog and gardening, are really not things you would be like, wow, I weeded two more flower beds this week. It's not progress.But I do feel good that I, in various flavors, work out much more consistently than I have at other points in my life. Because it's more built into my lifestyle. And, I think talking to people like Martinus, Anna Maltby, obviously Lauren Leavell, Jessie Diaz-Herrera and all the folks who've come on and talked to us about different approaches to fitness have just really helped me claim it for myself in a way that I really was struggling to do. So that's been cool.CorinneYeah, that is cool. That's inspiring.ButterCorinneWell, this was fun to look back on some favorite episodes! Should we do butter?VirginiaI just came up with my Butter while I was eating lunch. And it is what I ate for lunch. And it is Sushi Salad. I invented this today. I had some leftover sushi, but it wasn't quite enough to be lunch by itself. So I chopped up the spicy tuna roll, with the rice and everything, chopped it up into little chunks, and I put it over a bed of greens with some some chopped bell peppers, some red onion, and then I kind of made up a fake spicy mayonnaise Asian-ish salad dressing. I'm not saying this is culturally authentic in any way. I need to underscore that a lot. But it was such a good lunch. So Sushi Salad is my Butter.And in general, I've been a big fan of leftovers plus salad as a lunch formula. A lot of leftovers lend themselves well to being a chopped ingredient in a good salad, and then it's like a new take. If you're someone who gets sick of leftovers, it's a whole new experience.CorinneI'm also going to do a food.VirginiaGreat. We love food Butter.CorinneI had some friends over for dinner earlier this week, and I made this Smitten Kitchen recipe, she calls it garlic lime steak and noodle salad.VirginiaOh, sold.CorinneIt's a really good hot weather meal, because it's rice vermicelli that you basically dunk in hot water for a few minutes and can serve cold or room temp. Then you chop up cucumbers and tomatoes and green beans, and then you make a marinade that also doubles as a dressing that has fish sauce, sugar, stuff like that, and and grill some steak and put that on top.VirginiaOh my gosh, I'm making this this week. I love this kind of recipe. Also, a great salad. Don't sleep on main course salads.CorinneYes, I had the leftovers as a salad yesterday. So good.Well, coming up next week, we're going to visit another bunch of favorite moments. Including: Feelings about aging, heterosexual marriage and what happens when your partner is on a diet.VirginiaThat episode WILL be paywalled, just like all our other Indulgence Gospels, so you should become a paid subscriber so you don't miss it! Here's that sale link again. The Burnt Toast Podcast is produced and hosted by Virginia Sole-Smith (follow me on Instagram) and Corinne Fay, who runs @SellTradePlus, and Big Undies—subscribe for 20% off!The Burnt Toast logo is by Deanna Lowe.Our theme music is by Farideh.Tommy Harron is our audio engineer.Thanks for listening and for supporting anti-diet, body liberation journalism! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit virginiasolesmith.substack.com/subscribe

A new study led by UNC researcher Elizabeth Dunford reveals that nearly 20% of popular U.S. food products contain synthetic dyes, with a significant concentration found in items marketed to children. WRAL Health Reporter Grace Hayba shares the details.

Today's talk: My Top 5 Foods have a new food on top. Thanks to dad for loving sports. Comments Patreon My Website.

Are you struggling with midlife health challenges that seem impossible to overcome? Sometimes the biggest breakthroughs come from hitting rock bottom first.   In this week's episode of Menopause Mastery, Dr. Betty Murray sits down with Natalie Jill, renowned fitness expert and author, for a powerful conversation about midlife health reinvention. Natalie shares her shocking journey from being known as "the fitness and fat loss expert" to ending up in the hospital with massive blood sugar dysregulation that doctors couldn't explain.   Discover how Natalie uncovered the hidden health issues sabotaging her body - from parasites and leaky gut to a ruptured breast implant and amalgam fillings. Learn why she had to completely pause her business and recommend her audience to other experts while she figured out what was really going on with her health.   Natalie reveals her systematic approach to becoming your own health detective, the importance of working with specialized practitioners, and why there's an order of operations for women's health that starts with gut health, then thyroid optimization, and finally hormones. Plus, get insights into her controversial but effective parasite cleanse experience and why she believes every woman needs to understand her unique DNA blueprint.   Whether you're in your 40s, 50s, or beyond, this episode will inspire you to dig deeper into your health challenges and take control of your midlife transformation.   Links:   Menrva Telemedicine: https://gethormonesnow.com/ FREE Hormone Quiz: https://bit.ly/3wNJOec Living Well Dallas: https://www.livingwelldallas.com/ Hormone Reset: https://hormonereset.net/ Betty Murray Website: https://www.bettymurray.com/ Facebook: https://www.facebook.com/BettyAMurrayCN/ Instagram: https://www.instagram.com/bettymurray_phd/ Produced by Evolved Podcasting: www.evolvedpodcasting.com   Connect with Dr. Betty Murray:   Website: https://www.bettymurray.com/ Facebook: https://www.facebook.com/BettyAMurrayCN/ Instagram: https://www.instagram.com/bettymurray_phd/     Connect with Natalie:   https://www.instagram.com/nataliejillfit/ https://www.instagram.com/midlifeconversationspodcast/ https://www.nataliejillfitness.com/   Thank you for listening to Menopause Mastery. Empowering your health journey, one episode at a time.

The Token Hour Podcast is just chillin and chatin. Join DJ Toks along side Fish, VPGD and Jaybones as they discuss the trending topics, random topics and more. It's good ol' fashion random fun, so check it out!!!

A full show of Dusty and Mac having fun on a Wednesday that is their Friday!

Send us a textAre you tired of sitting at your desk, staring at your to-do list, but your brain just won't cooperate? Do you find yourself forgetting simple things, struggling to focus, or feeling mentally drained—no matter how much you want to get things done? We've been there, and we know how frustrating and exhausting it can be.You don't have to accept brain fog as your normal. In this episode, we're sharing the exact steps we took to break free from mental sluggishness and reclaim our energy, focus, productivity, and joy—using simple, science-backed whole plant foods.We're sharing about:Why brain fog happens (and why it's not just “getting older”)The powerful connection between your gut and your brain—and how you can use it to your advantageThree specific, delicious plant foods that can help you boost your memory, sharpen your focus, and feel more like yourself againEasy, practical ways to add these foods to your daily routine—without spending hours in the kitchenWe know what it's like to feel held back by low energy and mental fog, and we want you to know: you absolutely can feel better. We're here to walk with you, step by step, and show you how exciting and enjoyable it can be to optimally nourish your body and mind.If you're ready to ditch the brain fog, boost your productivity, and start living the vibrant life you were created to enjoy, press play now. We can't wait to share these life-changing tips with you!

What you eat changes your gut, and your gut affects your metabolism. Host Cristina Quinn talks to researcher Karen Corbin about how your gut and metabolism work together to process certain foods, all while managing your body's energy. Karen Corbin, a nutrition and metabolism researcher at AdventHealth Translational Research Institute, walks us through her latest research on how our gut and metabolism respond to whole vs. ultraprocessed foods. Foods that optimize this gut-and-metabolism relationship allow your body to create and use up energy. To read Corbin's study, click here. For more on her work, go to her page on AdventHealth Translational Research Institute here. Now “Try This” has a newsletter! Think of it as a supplemental guide and sign up here.Subscribe to The Washington Post or connect your subscription in Apple Podcasts.An earlier version of this episode incorrectly stated that each participant in the AdventHealth Translational Research Institute study consumed a 2000-calorie diet. In fact, study participants were given customized menus so that the calories matched each person's energy expenditure. This episode has been updated to reflect this correction.

Follow Tim on IG: @timchantarangsu Follow David on IG: @davidsocomedy Follow Robyn on IG: @robynlynncouch Check out Goodie Brand at https://www.GoodieBrand.com Check out Tim's Patreon for exclusive content at https://www.patreon.com/timchantarangsu If you want to support the show, and get all the episodes ad-free go to: https://dudesbehindthefoods.supercast.com/ To watch the Dudes Behind the Foods podcast on YouTube go to: www.youtube.com/timothy Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: https://bit.ly/DudesBehindtheFoodsPodcast Learn more about your ad choices. Visit podcastchoices.com/adchoices

After the Vulgarian National Anthem, the Fat One recaps his weekend which included a trip to (W)hole Foods, sportsball, quiché, planning for seeing the Wizard and the LFC… plus there was something in the Villa mailbox. Happy last day of the first half of 2025.

Foods that are a texture problem for you.How to make your walk a workout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this week's episode of the podcast, I reveal how to pair and regroup meals in a way that works with your hormones. So you cut the cravings and need to snack all day long.You'll also learn why there's no one-size-fits-all approach to food, how constant restriction can backfire, and how your mind-body connection is the biggest player in hunger, fat storage, and real, lasting change.Topics Covered:Understanding Hormonal Responses to Food Beyond Traditional DietsUnderstanding Insulin's Role in Storage and AnticipationOvercoming Food Scarcity Mindset and Gut Health ChallengesUnderstanding Cravings and the Body's Anticipation of FoodBreaking Habitual and Emotional Triggers for Better Well-BeingUnderstanding Insulin, Cravings, and the Path to Fat BurningEmbracing Compassion and Growth Through Life's ChallengesNourishing the Body: A Holistic Approach to HealthIf you've ever felt like food has power over you, I hope this conversation brings you comfort and inspiration. You're not alone, and healing is possible.If you've ever felt like you're doing everything right—eating well, exercising, pushing yourself—but your body just won't let go of fat, there's a reason.Your nervous system is either in Protection Mode (fight-or-flight) or Safety Mode (rest-and-digest)—and fat release only happens in Safety Mode. But if your body feels unsafe? It clings to fat, slows metabolism, and even triggers binge eating and self-sabotage.Think about it. You go through stress, and suddenly you're reaching for food you swore you wouldn't touch. You're not weak—it's biology. When your body is in survival mode, it's wired to conserve energy and seek quick fuel. That's why unwanted eating behaviors feel so out of control sometimes.But here's the kicker: fat loss isn't just about burning calories—it's about making your body feel safe enough to let go.So the real question is—are you pushing your body into Protection Mode without even realizing it? Because if you are, no amount of dieting or exercise is going to override survival mode.It's time to stop fighting your body and start working with it.So if you're ready to Break Free from Emotional and Binge Eating, download my FREE eBook: Calm the Craving: 7 Steps to Break the Emotional and Binge Eating Battle.In this guide, you'll learn how to regulate your nervous system to eliminate cravings, make peace with food, and allow the weight to naturally release itself.Download your free copy here: www.sherryshaban.com/calmYou deserve to experience food freedom, I can't wait to see you inside!Listen to more episodes at www.makepeacewithfood.com/podcast or subscribe to me on Spotify, iTunes, and YouTube so you never miss an episode!Join my Facebook Community here: www.myfoodfreedomlifestyle.comWork with me: www.sherryshaban.com/transformWant to go deeper? Visit www.makepeacewithfood.com to learn more!Share your biggest takeaway and tag me on social media: Instagram, Facebook, TikTok, LinkedIn

Here Dr Ben Lynch, author of Dirty Genes talks about what SNPs are, how they effect us but also why they do not define our destiny and what we can do about them. We dive into detail on histamine intolerance.

With our guy comedian Tom SimmonsSupport this podcast at — https://redcircle.com/allprolines/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Are you wondering which foods you should avoid and which foods you should choose to help your body clear high-risk HPV virus and prevent abnormal cells on a pap smear? You're in the right place because I'm going to break it down with you. We're going to talk through the seven most common foods that I recommend you stop eating immediately, and I'm going to give you some ideas of what to eat instead.  I'm here to help you! LINKS FROM THE EPISODE:   Join Dr. Doni's HPV Workshop: https://hpv.doctordoni.com/hpv/hpv-workshop   Try our Probiotic Capsules: https://doctordoni.com/product/dr-donis-womens-probiotic-support-30-capsules/    Try our Pea Protein Shake: https://doctordoni.com/product/dr-doni-s-pea-protein-shake/    Try our Bone Broth Protein Shake: https://doctordoni.com/product/bone-broth-protein-nutritional-shake/    Try our Daily Recovery Shake: https://doctordoni.com/product/daily-recovery-shake-bone-broth-protein/    Menopause Program with Dr. Doni: https://dv296.infusionsoft.com/app/orderForms/Menopause    Sign up For Dr. Doni's Masterclasses: https://doctordoni.com/masterclasses/    Schedule A Chat With Dr. Doni: https://intakeq.com/new/hhsnib/vuaovx    Read the full episode notes and find more information: https://doctordoni.com/blog/podcasts/ MORE RESOURCES FROM DR. DONI:   Quick links to social media, free guides and programs, and more: https://doctordoni.com/links     Disclosure: Some of the links in this post are product links and affiliate links and if you go through them to make a purchase I will earn a commission at no cost to you. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.

In the early 1960s, R.J. Reynolds, one of the largest and most profitable tobacco companies in the U.S. at the time, wanted to diversify its business. Its marketing strategies had been highly successful in selling its top brands, like Camel, Winston and Salem cigarettes, and executives thought, Why not apply the same strategies to, say, the food industry?So in 1963, R.J. Reynolds acquired Hawaiian Punch. It marked the beginning of the tobacco industry's entry into the food sector. In the following decades, R.J. Reynolds and Philip Morris expanded aggressively into the food industry, acquiring major brands, like Del Monte, Nabisco, General Foods, Kraft and 7UP, where they produced hyperpalatable, chemically-engineered foods now known as ultra-processed foods, or UPFs. These products were marketed especially to children and other vulnerable groups. In Berkeley Talks episode 229, Laura Schmidt, a professor of health policy in the School of Medicine at UC San Francisco, discusses how ultra-processed foods — like cookies, sodas, instant noodles, fish sticks and cereals — are a direct legacy of the tobacco industry, and are responsible for a dramatic rise in obesity, diabetes and other chronic diseases across the country. “About 60% of the calories in Americans' diets are from ultra-processed foods,” says Schmidt, who spoke at a UC Berkeley event in May. “In the mid-'80s, when we see ultra-processed foods starting to scale up in the American food supply, we also see obesity starting to really rise. That is the moment when some of the largest food companies are owned by tobacco companies.”This talk took place on May 5, 2025, and was co-sponsored by the Berkeley Food Institute (BFI) and Berkeley Public Health. It was moderated by Isabel Madzorera, an assistant professor in food, nutrition and population health at Berkeley Public Health and co-faculty director at the Berkeley Food Institute.Watch a video of the event on the Berkeley Food Institute's YouTube page.Listen to the episode and read the transcript on UC Berkeley News (news.berkeley.edu/podcasts).Music by HoliznaCC0.Photo by Cory Doctorow via Wikimedia Commons. Hosted on Acast. See acast.com/privacy for more information.

In this thought-provoking episode of the Meatgistics podcast, Jon and Ali dive into a summer sausage taste test to kick things off with some flavor. Then, they take a surprising historical detour into the world of fast food in ancient Rome—yes, it was a thing! The conversation shifts to big-picture topics like what the world might look like after humans, the rise and risks of ultra-processed foods, and how we define health beyond just weight. They also discuss the serious implications of a U.S. meat plant shutting down due to looming ICE raids. It's a flavorful mix of food, history, health, and humanity you won't want to miss.

It started with a softball game and a dream to become fathers. In this heart-opening episode of A Fresh Story, we sit down with Danny Auld and David Fullner, a couple whose love story spans over two decades—and whose journey into parenthood required courage, creativity, and a cross-country dash to a Honolulu delivery room. What began with a lighthearted “Would you be our surrogate?” turned into a lifelong bond with Auntie Dian, the woman who carried their son Paul into the world eight weeks early and gifted them a family.But this story isn't just about how Paul came to be—it's about what came after: a multi-generational household filled with love, a Kickstarter dream turned national brand, and a baby food company that's as much about flavor and cultural inclusion as it is about nutrition. Kekoa Foods was born from their kitchen and their deep desire to raise an adventurous eater—and the result is a product line now gracing shelves at Sprouts, Wegmans, and Amazon.Danny and David open up about what it really means to build a life together—from marriage under a tree at a Connecticut rest stop, to NICU night shifts, to launching a business during the pandemic. Their story is one of radical love, intentional parenting, and the everyday magic of showing up for your dreams (and your people). This episode is for anyone who's ever asked themselves: “Can I really do this?” Because the answer, as Danny and David prove, is yes. And you just might find your family—and your future—in the most unexpected of places.Snag some Kekoa for 25% off at THIS LINK with code FS25! And check out our review of Kekoa foods HERE.

Drew Ramsey, MD is a board-certified psychiatrist, psychotherapist, and author specializing in integrative and nutritional psychiatry, with a focus on male mental health. He's the founder of The Brain Food Clinic and Spruce Mental Health, and creator of online courses like Healing the Modern Brain and Eat To Beat Depression. His work blends cutting-edge research with decades of clinical experience to help people build mental fitness.Dr. Ramsey joins The Vault to discuss his new book, Healing the Modern Brain: Nine Tenets to Build Mental Fitness (Harper Collins, 2025). His previous bestsellers include Eat To Beat Depression and Anxiety, Eat Complete, and The Happiness Diet.A leading voice in mental health, he's been featured on The Today Show, CBS Sunday Morning, The New York Times, and NPR. He co-hosts Friday Sessions for Men's Health Magazine, has delivered three TEDx talks, and served 20 years on faculty at Columbia University. He lives in Jackson, Wyoming with his family. How can I cope with emotional dysregulation using food? How to cope with anxiety with brain foods? What is the best way to approach a meal plan? What are the tools to cope daily fatigue by changing your nutrition? How can I supplement my medication regimen with a healthy diet? How to have a healthier brain using power foods? Best ways to decrease brain inflammation. How to Cope with High Functioning Depression.Follow Dr. Drew Ramsey Dr. Drew Ramsey Instagram https://www.instagram.com/drewramseymd/ Dr. Drew Ramsey Website https://drewramseymd.com/ Dr. Drew Ramsey Books https://drewramseymd.com/books-publications/Follow Dr. Judith:Instagram: https://instagram.com/drjudithjoseph TikTok: https://www.tiktok.com/@drjudithjoseph Facebook: https://www.facebook.com/drjudithjoseph Website: https://www.drjudithjoseph.com/Sign up for my newsletter here: https://www.drjudithjoseph.com/newsletter-sign-upDisclaimer: You may want to consider your individual mental health needs with a licensed medical professional. This page is not medical advice.

“When a startled scallop scoots along the ocean floor, it rhythmically claps its shells—jetting water behind it—propelling itself forward with surprising bursts of speed, away from predators...."What does the restaurant menu item, 'surf and turf' mean to you? Do you automatically think of steak and lobster? In general, some steakhouses offer the seasonally available and fresh seafood, including mollusks, such as scallops, as part of their 'surf and turf' meal. Scallops have a delicate, mild, sweet and buttery flavour, and are a nugget of seafood that can be a great addition to your weekly menu . These little mollusks offer a source of lean, high quality protein, in addition to many other micronutrients, that may be difficult to include in other (more common) foods.Tune in to hear Rob and Sandra discuss these little nutrition nuggets of the sea, including some methods to prepare them!Episodes mentioned (or relevant), include:Ep 92. Pescatarian Diet Plan with Cara Harbstreet RD  https://youtu.be/ky5JkCOBJ3I?si=pCdpc8p2balHgotBNutrition Nuggets 56. SMASH - Best Small Fish to Eat https://youtu.be/6D3CndQ4Ro0?si=43PiNjjDnmhzfsZMNutrition Nuggets 6. Tuna - How Much in a Week? https://youtu.be/jBuPpWgkDlM?si=7yxMaeQXAjOmca9fNutrition Nuggets 106. Can I Eat Fish Everyday? https://youtu.be/KnSkBVkYMJ0?si=z-mX5-EADWm-oNvJNutrition Nuggets 92. 7 Benefits of Eating Seafood  https://youtu.be/yuMirD6X5gU?si=b9uG6HifoJS_0PHYEp 168. Farmed Fish vs Wild - What's the Difference? https://youtu.be/uWcIJBNTriw?si=TzLryGLEyuiRqfRHEp 7. Foods with Benefits - Sexy Foods, Part 2 https://youtu.be/mTmaTYF31vI?si=dS7forZ3ooWuxuZvEnjoying the show? Consider leaving a 5 star review, and/or sharing this episode with your friends and family :)Sign up for our newsletter on our website for weekly updates and other fun info. You can also visit our social media pages. We're on⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Your support helps fuel the stoke and keeps the show going strong every week. Thanks!Website: www.mywifethedietitian.comEmail: mywifetherd@gmail.com

Del Real Foods Senior Brand Manager Sergio Trujillo sits down with The National Provisioner to discuss the brand's recent distribution expansion with Target. This expansion comes on the heels of Del Real Foods' first-ever brand campaign, Abuela Intelligence.

282: If you suffer from asthma, allergies, chronic coughs, or are sensitive to smoke and pollution... heck, even if you have gut issues, this episode will blow your mind! I bet you didn't know that our gut health affects our lung health and vice versa! But think about it—if our gut impacts our brain, our skin, and even our mouth, why wouldn't it also affect our lungs? In fact, our lungs require certain probiotics that our gut does not, and that's exactly what we're diving into today: how to support our lungs by supporting our gut with specific probiotics and GLP-1-supporting products. Not GLP-1 drugs like Ozempic! These are natural products that support the GLP-1 our bodies already produce, without side effects. I'm joined by Kara from ResBiotic to help shed light on the connection between lung health, gut health, and weight management. Topics Discussed: → The gut-lung axis → Our lung microbiome → How SCFAs (short-chain fatty acids) aid in lung health → Where SCFAs come from → Probiotics for our lungs → Signs and symptoms of compromised lungs → Foods that support lung health → GLP-1 support → Why gut health influences weight loss or gain → How to lose weight by changing our gut microbiome As always, if you have any questions for the show please email us at digestthispod@gmail.com.  And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Sponsored By: → resbiotic | https://resbiotic.com/ and use code DIGESTTHIS for 20% off Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds)

Dariush Mozaffarian is the director of the Food is Medicine Institute at the Friedman School of Nutrition Science and Policy at Tufts University and a professor of medicine at Tufts University School of Medicine. Stephen Morrissey, the interviewer, is the Executive Managing Editor of the Journal. D. Mozaffarian. Regulatory Policy to Address Ultraprocessed Foods. N Engl J Med 2025;392:2393-2396.

In this episode, we cover: The hidden health toll of ultra-processed foods The importance of cooking with real foods Healthier Food Choices Food Addiction Awareness Ultra-Processed Foods and Diabetes Risk Misleading Food Label Terminology Portion Control and Food Cravings Healthy Eating Strategies for Diabetes   Free Offer from Go CoCo GoCoCo would like to offer one year of Premium GoCoCo for free to all the Happy Diabetic listeners. Here is the information for the free codes. Apple  iOS only uses a link, no code to input 1 YEAR FREE  for Happy Diabetic podcast https://apps.apple.com/redeem?ctx=offercodes&id=1446005742&code=HAPPY Android Android uses the below code and will only allow us to do 90 days free at a time, but it can be used 4 times Android - 90 days free Code: HAPPY     Bertrand Amaraggi: Co-founder & CEO Julie Ruelle, RD: GoCoCo Registered Dietitian GoCoCo, Download the app: https://www.gococo.app/ GoCoCo, Our Philosophy: https://www.gococo.app/our-philosophy  GoCoCo, For people living with or at risk for diabetes: https://www.gococo.app/post/our-type-2-diabetes-warning The NOVA Food Classification System   Quick recap The meeting focused on discussing food addiction and the impact of ultra-processed foods on health, particularly for people with diabetes, with Bertrand and Julie sharing insights about the Go Coco app's role in helping users make healthier food choices. The discussion explored how processed foods can be addictive and harmful, while emphasizing the importance of reading labels and choosing whole, unprocessed foods. The conversation concluded with practical strategies for improving diet and health, including the use of the Go Coco app's features and the importance of making gradual changes to eating habits. Next steps Chef Robert to subscribe to the Go Coco app and test the new real food tracker feature.Listeners to look at their pantry and make a small, subtle change in their eating habits this week.Listeners to try adding more fruits and vegetables to their diet instead of focusing on what to eliminate.Go Coco team to continue improving the app based on user feedback and suggestions.Chef Robert to potentially meet with Bertrand in Barcelona during his planned trip to Spain in February. Summary Food Addiction Awareness Discussion Chef and Bertrand discussed the growing awareness and concern around the topic of food addiction, noting its increasing presence in media and public discourse. Bertrand highlighted the similarity between the techniques used by tobacco companies to create addiction and those applied by the food industry, emphasizing the success of these strategies in forming habits. Chef expressed excitement about the potential of Go Cocoa as a solution to help people, while Julie, a repeat guest, shared her enthusiasm for being part of the discussion. Go Coco: Healthier Food Choices Chef welcomed Julie and Bertrand to the podcast, highlighting their role in creating the Go Coco app, which helps people, especially those with diabetes, identify and avoid ultra-processed foods. Bertrand explained the app's origins in Spain six years ago and its mission to improve health by offering better food choices. Julie, a registered dietitian, shared her experience working with Go Coco, emphasizing her focus on empowering consumers to make healthier decisions for themselves and their families. Ultra-Processed Foods and Diabetes Risk The discussion focused on ultra-processed foods (UPFs) and their impact on diabetes. Julie explained that UPFs are foods that wouldn't be found in a home kitchen and are often highly palatable and addictive, with a study showing a 17% increased risk of type 2 diabetes for every 10% increase in UPF consumption. Bertrand shared user experiences with artificial sweeteners having similar effects to sugar, and both Julie and Bertrand emphasized that people with diabetes should reduce their consumption of UPFs by focusing on whole, unprocessed foods. They also discussed how UPFs often contain unhealthy fats and can lead to weight gain, with Bertrand noting that processed foods are designed to be addictive and consumed in larger quantities despite having the same nutritional profile as unprocessed alternatives. Portion Control and Food Cravings The group discussed the challenges of portion control and food cravings, particularly for snack foods like Doritos and cake. Julie explained a study about the first bite of cake being the most satisfying, leading to overeating. They emphasized the importance of reading food labels and choosing foods with simple, recognizable ingredients. Julie recommended using the Go Coco app to scan food labels and get information on ultra-processed foods. The conversation concluded with a discussion on rethinking convenience in diabetes-friendly eating, suggesting that whole, less processed foods like fruits and nuts can be convenient options. Misleading Food Label Terminology Chef and Julie discussed the misleading nature of food labels, particularly terms like "low sugar" and "diabetes-friendly," which can still refer to ultra-processed foods. Julie explained that such products often contain multiple non-nutritive sweeteners and added fats to maintain taste, and she emphasized that whole, unprocessed foods are more satisfying and less likely to lead to overeating. Bertrand noted that "low fat" claims are not found on fruits and vegetables, and Chef agreed that these labels can mislead consumers. Healthy Eating Strategies for Diabetes Chef Robert, Julie, and Bertrand discussed practical strategies for improving diet and health, particularly for those with diabetes. Julie introduced a new feature in the Go Coco app, the real food tracker, which analyzes meals and provides advice on improving nutrition. Bertrand emphasized the importance of small, gradual changes in diet, such as reducing ultra-processed foods and replacing sugary drinks with alternatives like sparkling water. Chef Robert encouraged listeners to make subtle changes to their eating habits and adopt a healthier lifestyle. Julie expressed hope in the power of conversation and suggested focusing on adding healthy foods, like fruits and vegetables, rather than subtracting unhealthy ones. GoCoCo: Healthy Food Choices App The meeting focused on the Gococo app, which helps users make healthier food choices by scanning products and providing nutritional information. Bertrand explained that the app offers a free trial and a free version, with additional features available for a fee. Julie emphasized that user feedback has been instrumental in developing the app's features, particularly for people living with diabetes. The discussion highlighted the importance of awareness and education in making healthier food choices, while also acknowledging the joy of cooking and enjoying food.   Free Offer from Go CoCo GoCoCo would like to offer one year of Premium GoCoCo for free to all the Happy Diabetic listeners. Here is the information for the free codes. Apple  iOS only uses a link, no code to input 1 YEAR FREE  for Happy Diabetic podcast https://apps.apple.com/redeem?ctx=offercodes&id=1446005742&code=HAPPY Android Android uses the below code and will only allow us to do 90 days free at a time, but it can be used 4 times Android - 90 days free Code: HAPPY

WEDNESDAY HR 5 The K.O.D. - His Highness trying to understand the dreams of his Queen. What would you have as a final meal? Monster Messages & Hot Takes

Discover the hidden dangers of high sodium and sugar intake with Kim Murphy. Learn how excessive salt and sugar in processed foods contribute to high blood pressure, kidney disease, and osteoporosis. Find out how reducing sodium and sugar can save lives and improve overall health. Kim provides insights on healthy eating habits to avoid these common dietary pitfalls. #HighBloodPressure #ReduceSodium #HealthyEating

Did you know that what you eat could be quietly raising your stress levels and spiking your cortisol?     On today's episode, we're exploring the powerful connection between certain foods and how they influence your body's fight-or-flight and rest-and-relax responses.     I'm going to share with you a clear breakdown of specific foods that can either increase stress and inflammation—or help calm your nervous system and bring balance to your hormones.      I'll walk you through both lists and explain exactly why these foods have such a profound effect on your mood, energy, and overall well-being.     Join me on today's Cabral Concept 3427 to discover which foods raise or lower stress levels.     Enjoy the show, and be sure to let me know what you think!   - - - For Everything Mentioned In Today's Show: StephenCabral.com/3427 - - - 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!  

Hour 4: More calls on USA Today's ranking of NFL teams by entertainment level / Top 3 foods you want to see at the new stadium / Heard It Here First

The top 3 foods you want to see at the new Commanders stadium

Did you know your fertility could be declining due to something deeper than hormone levels or age? In this solo episode, I explore a powerful yet often overlooked aspect of reproductive health through the lens of Traditional Chinese Medicine (TCM): Kidney Qi. In TCM, the kidneys are not just responsible for filtering blood—they are the energetic source of your reproductive potential. I unpack how Kidney Jing (essence), Yin and Yang imbalances, and pre-heaven vs. post-heaven Qi all influence egg and sperm quality, libido, menstrual health, and even your nervous system. You'll learn how to recognise the signs of weakened Kidney Qi and discover lifestyle, nutrition, and mindset shifts to nourish this vital essence naturally. This episode is packed with practical tips and ancient wisdom to help you reverse the hidden energetic causes of declining fertility and move forward with more confidence and vitality. Key Takeaways: In Chinese medicine, fertility is rooted in Kidney Jing, the essence we inherit from our parents and support throughout life. Signs of depleted Kidney Qi can include fatigue, night sweats, low libido, shortened cycles, delayed ovulation, and emotional anxiety. Anti-aging and egg/sperm quality are closely tied to mitochondrial health, which reflects the state of your Kidney Qi. Lifestyle factors like sleep, stress, nutrition, and warmth (especially around your lower back and feet) can significantly boost reproductive vitality. Foods that nourish Kidney Jing include bone broth, goji berries, black sesame seeds, walnuts, seaweed, dark leafy greens, and cooked foods over raw. Practices like acupuncture, meditation, and even visualization can support Kidney Qi and overall reproductive wellness.     For more information about Michelle, visit www.michelleoravitz.com Grab your copy of my Be Calmm ebook—a mind-body guide to creating a fertility-friendly nervous system https://www.michelleoravitz.com/be-calmm  To learn more about ancient wisdom and fertility, you can get Michelle's book at: https://www.michelleoravitz.com/thewayoffertility  The Wholesome Fertility facebook group is where you can find free resources and support: https://www.facebook.com/groups/2149554308396504/  Instagram: @thewholesomelotusfertility Facebook: https://www.facebook.com/thewholesomelotus/ Disclaimer: The information shared on this podcast is for educational and informational purposes only and is not intended as medical advice. Please consult with your healthcare provider before making any changes to your health or fertility care.  

If you're the woman everyone sees as "having it all together" but you secretly battle food thoughts every day, this episode is for you. Today we're exposing the lies high-achieving women tell themselves about carbs and revealing why your fear of bread, pasta, and fruit has nothing to do with discipline and everything to do with identity. You'll discover the science behind why your brain needs carbohydrates to function, hear a powerful client transformation story, and walk away with 3 tangible strategies you can implement this week to start eating freely this summer. What You'll Learn ✨ Why your identity as "the disciplined one" might actually be keeping you trapped ✨ The scientific truth about carbs and brain function that diet culture doesn't want you to know ✨ How restriction is literally impacting your cognitive performance and mood ✨ Why the most successful women struggle most with food freedom ✨ 3 immediate action steps to break free from carb fear this summer Key Takeaways The Identity Trap Your fear of carbs isn't really about carbs—it's about who you think you'll become if you eat them Being "the woman who doesn't need carbs" has become a prison disguised as discipline True discipline looks like nourishing your body, not restricting it The Science You Need to Know Your brain uses 120 grams of glucose daily (480 calories worth of carbohydrates) Glucose is the primary fuel source for your prefrontal cortex (decision-making center) Low-carb diets can impair cognitive performance and mood regulation Carbs are essential for serotonin production (your happiness neurotransmitter) The Summer Shift This summer can be different, but it requires challenging the identity you've built around restriction and embracing a new definition of what it means to be disciplined and successful. 3 Strategies to Break Free From Fear Foods This Summer Strategy 1: The Summer Food Dare Choose one carb you've been avoiding and eat it mindfully this week. Notice how your body feels and remind yourself: "I am safe. I am nourished. I am worthy of enjoyment." Strategy 2: The Identity Reframe Journal Practice Every morning write: "I am a woman who nourishes herself well." List what you WILL eat to fuel your life instead of what you WON'T eat. Strategy 3: The Carb Curiosity Experiment For one week, approach carbs with curiosity instead of fear. When the voice says "you don't need that," respond with "I'm curious how this will make me feel." Featured Client Story Hear how Lindsey's client, a doctor by trade and marathon runner, went from being unable to eat a bagel without spiraling to enjoying pizza with her kids and pasta on date nights—while actually improving her energy and work performance. Research Mentioned American Journal of Clinical Nutrition: Brain glucose requirements Journal of Nutrition: Cognitive performance and carb intake MIT Research: Carbohydrates and serotonin synthesis International Journal of Eating Disorders: Flexible vs. rigid eating patterns Quotes to Remember "Your fear of carbs isn't about the carbs—it's about losing control of an identity built on restriction." "The only bad thing about carbs is the people who tell you not to eat them." "Your brain runs on glucose, not willpower." "You don't earn carbs. You deserve them because you're alive." Ready to Go Deeper? If this episode hit you right in the chest and you're ready to break free from food fear this summer, you don't have to do this alone. Take the Next Step: Fill out a client application at www.herbestself.co to learn about partnering with Lindsey through her Breakthrough Experience or Freedom Formula programs. These aren't quick fixes—they're deep identity work that helps you become the woman who eats freely while living fully. Your future self—the one eating pasta at sunset dinners and ice cream with your kids—is waiting for you to take the first step. Connect With Lindsey

Have you ever pooped your pants? You're not alone. Plus, Keke is convinced she's dying because of Google. Plus, find out what Fred's fast food guilty pleasure is!See omnystudio.com/listener for privacy information.

On Part 2 of today's podcast, Hosts Ramses Ja and Q Ward discuss why certain foods are associated with Racism and the Intersection of Capitalism and SportsSee omnystudio.com/listener for privacy information.

Send me feedback via text!You ever find yourself eating stale chips, freezer-burned ice cream, or the kid's hairy granola bars and think:“This isn't even good… so WHY am I still eating it?”Yep. Welcome to the club — where your taste buds are unimpressed but your brain is apparently hosting a food rave anyway.In today's episode of Nourished & Free®: The Podcast, we're unpacking one of the most confusing parts of binge eating:

11:20 - Top 5 HOT gas station foods full 1018 Tue, 24 Jun 2025 05:23:51 +0000 rzKdkwPaZ1rpXM8n3oijd3p6AxtzP1TT sports The Fan After Dark sports 11:20 - Top 5 HOT gas station foods The Fan After Dark includes a rotation of hosts offering a truth-telling sports entertainment experience that gets listeners right on the biggest sports topics in and around DFW, across the country, and around the world. Focusing on the Cowboys, Rangers, Mavericks, etc., The Fan After Dark airs M-F from 7-11 PM and is the only live and local sports radio show in the MetroplexCome 'Get Right' with Reg on The Fan, and be prepared for sports talk on a whole new level. You can follow Reg on Twitter @regadetula © 2024 Audacy, Inc. Sports False https://player.amperwavepodcasting.com?feed-link=https%3A

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

In today's episode, I discuss how added sugar and refined/processed foods (yes, even organic, dairy-free, and gluten-free processed foods are STILL processed and refined), still unrecognizable to the mitochondria, still void of nutrients that our gut microbime needs (like fiber!), and also causing MORE inflammation and mitochondria dysfucntion which contirbutes to all METABOLIC diseases including:StokeCVD/Heart Disease/AtherosclerosisKidney DiseaseLiver Disease and Failure, NAFLD, CirrhosisDiabetesDementiaExcess Growth/CancerHyperlipedimia/ObesityWhat they all have in common is that they are METABOLIC in nature, meaning you have to begin to look at what is happening in the LIVER and in the CELLS in order to prevent them. There is NO way we can move forward along our healing journey if we are poisoning our cells with sugar, and in the episode, I delve into the HOW and the WHY sugar does things like wreck our metabolism and mitochondria, how it causes the liver to become fat, which sets the scene for chroinc inflammation, insulin resistance, a lack of ATP (energy), and with that, mitochondira dysfunction.I also talk about how our children are targeted in this mess, how we need to understand the limits in which their bodies can metbaolize (as far as sugar goes), how metablic issues manifest in children, and then of course - how we start supporting these thgins in our own homes (starting with what we bring into the house and what we accept as our normal when it comes to fueling our bodies.) HUME Health BODYpod code DRSTACYCode: DRSTACYMore:To get updates on group programs as they open up, you can get on the list HERE to get notified first!To work one-on-one with me, you can apply HERE!Nutrisense CGM (my absolute go-to for all things metabolic health, now 33% off with my code DRSTACY)Blood Sugar and Ketone Testing Masterclass Mentioned:https://stacy-baker.mykajabi.com/offers/oFFzhFSzResources mentioned in this episode:Mycircadian APP DOCTOR (code)Ra Optics (Code DRSTACYND)Bon Charge (Code DRSTACY) red light panel and circadian bulbsHigher Dose (my FAV sauna blanket with low to no EMF) code DRSTACYCGM (Code DRSTACY for 33% off!) Analemma Water (structuring)Spring Aqua (my FAV water system) Thank you all so much for being here! For more from me, This information is just that; information only - not to be taken as medical advice. Please contact your primary care before changing anything to your routine. This information is not mean to diagnose, treat, or cure disease.

This week, we're diving into the foods that could help you live longer — and the wellness habits that might be doing more harm than good. We start with the science behind the 14 foods linked to better brain, gut, and heart health. From oats and olive oil to beetroot, berries and black tea, this is one list that's actually worth paying attention to — backed by major new research from Harvard and the World Cancer Research Fund. Then we get into the wellness trend that's costing Gen Z nearly £2,000 a year — with most people admitting the products don't even work. We break down what's behind the spending spike, which supplements are trending, and why more than half of buyers feel misled. Elsewhere in the episode, we unpack the growing concern around forever chemicals in beer, the banned food additive still showing up in thousands of snacks, and the viral “Dubai chocolate” just recalled by the FSA. We also answer your listener question on soy and hormones — what's fact, what's myth, and what the science really says. Recommendations: Ginny and Georgia on Netflix The 30 Plan a book about gut health by friend of the show, Catherine Rabess Breast milk jewellery - Rhi had hers made at Mothers Love Jewellery ⁠The Unprocessed Plate by Rhiannon Lambert Learn more about your ad choices. Visit podcastchoices.com/adchoices

How much thought have you given to the importance of a good chew? While this may sound like a random topic, the simple act of chewing—and making sure the diet includes tough and crunchy foods—has a profound impact on our health. From digestion and metabolism to oral health, facial development, and even the way we breathe, chewing plays a foundational role. In this episode, we explore how modern diets of ultra-processed, soft foods have contributed to metabolic dysfunction, altered jaw structure, and impaired breathing patterns that can disrupt sleep and brain function. We also dive into the surprising neurological benefits of chewing, including its role in satiety, memory, and mental health. Chewing activates the vagus nerve and stimulates the release of cholecystokinin, a hormone that supports memory, learning, and appetite regulation. It also reduces stress responses, boosting activity in the hippocampus and prefrontal cortex. Research even suggests that soft diets can decrease synaptic density and hippocampal cell count—key factors in cognitive performance. This episode will have you reaching for raw carrots, slow-roasted stew meat, and other chewy, nutrient-dense foods while rethinking how each meal you serve your family can support both body and brain through the power of a good chew. Also in this episode:  Preorder Naturally Nourished Kids  Episode 370 Biological Dentistry with Dr. Joan Sefcik How the jaw works and how it has evolved The Jaw Epidemic: Recognition, Origins, Cures, and Prevention Cognitive development and jaw function Occlusion and brain function: mastication as a prevention of cognitive dysfunction  Foods to provide for kids  Nutrient absorption and chewing Jawline exercises and mewing The impact of chewing and hard foods on oral and dental health The Dental Diet | Dr Steven Lin Episode 239 Baby Led Weaning Speech and tongue function Why coconut oil pulling is a game-changer Remineralizing gum Larine   This episode is sponsored by:  This episode is sponsored by Carnivore Snax, a delicious snack combining just 2 ingredients: meat and Redmond Real Salt! These melt-in-your-mouth meat pastries are like no other dehydrated meat product or jerky on the market. We love that Carnivore Snax are a pro-America brand who sources from US farmers practicing regenerative agriculture and are verified by the Savory Institute confirming their carbon sequestering status. Check out the ribeye, pork loin, brisket and leg of lamb for just a few of our favorites! Use code NNPODCAST to save 15% off your order and get free shipping on $125 or more at carnivoresnax.com.  

Dudes Behind the Foods is sponsored by BetterHelp! Go to https://www.BetterHelp.com/FOODS today for 10% OFF your first month! Text FOODS to 64000 to get twenty percent off all IQBAR products, plus FREE shipping. Message and data rates may apply. Follow Tim on IG: @timchantarangsu Follow David on IG: @davidsocomedy Follow Robyn on IG: @robynlynncouch Check out Goodie Brand at ⁠https://www.GoodieBrand.com⁠ Check out Tim's Patreon for exclusive content at ⁠https://www.patreon.com/timchantarangsu⁠ If you want to support the show, and get all the episodes ad-free go to: ⁠https://dudesbehindthefoods.supercast.com/⁠ To watch the Dudes Behind the Foods podcast on YouTube go to: ⁠www.youtube.com/timothy⁠ Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: ⁠https://bit.ly/DudesBehindtheFoodsPodcast⁠ Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tell Your Smart speaker to "play one oh three ne Austin."

Join Marek Health https://marekhealth.com/syatt and get 10% OFF your first order using code: SYATTIn this episode of The Jordan Syatt Mini-Podcast, I shoot the breeze and answer questions from listeners with my podcast producer, Tony, and we discuss:- The best exercise for grip strength- Dealing with hunger after a big meal- Do hard workouts make you hungrier?- Infrared vs. Traditional Sauna- Cardiovascular benefits of the sauna- If I could only eat 7 foods...- Losing the last 15 pounds- Are GLP-1's cheating?- Long-form podcasts vs short-form social media content- And more...Do you have any questions you want us to discuss on the podcast? Give Tony a follow and shoot him a DM on Instagram: https://www.instagram.com/tone_reverie/ I hope you enjoy this episode and, if you do, please leave a review on iTunes (huge thank you to everyone who has written one so far).Finally, if you've been thinking about joining The Inner Circle but haven't yet... we have hundreds of home and bodyweight workouts for you and you can get them all at https://www.sfinnercircle.com/

Farmed versus wild. Basement shrimp hustles. Mangrove drama. Anthropology. Animal welfare and plant-based diets. Climb aboard to meet UCSB's super cool dude, researcher and Aquaculture Ecologist, Dr. Ben Halpern. You'll hear about sustainable food sources, land vs. sea farming, bycatch, shellfish guilt, salmon who wear makeup, global marine populations, ditching iceberg for seaweed, and a gentle nudge toward vegetables. Progress over perfection; every little step counts.Visit the Halpern Lab and browse Dr. Halpern's publications on ResearchGateA donation went to the National Center for Ecological Analysis and Synthesis (NCEAS)More episode sources and linksSmologies (short, classroom-safe) episodesOther episodes you may enjoy: Macrophycology (SEAWEED), Oceanology (OCEANS), Pectinidology (SCALLOPS), Ichthyology (FISHES), Carcinology (CRABS), Entomophagy Anthropology (EATING BUGS), Echinology (SEA URCHINS & SAND DOLLARS), Ursinology (BEARS), Chickenology (HENS & ROOSTERS), Road Ecology (ROAD KILL), Agnotology (WILLFUL IGNORANCE), Castorology (BEAVERS), Indigenous Cuisinology (NATIVE COOKING), Black American Magirology (FOOD, RACE & CULTURE)Sponsors of OlogiesTranscripts and bleeped episodesBecome a patron of Ologies for as little as a buck a monthOlogiesMerch.com has hats, shirts, hoodies, totes!Follow Ologies on Instagram and BlueskyFollow Alie Ward on Instagram and TikTokEditing by Mercedes Maitland of Maitland Audio Productions and Jake ChaffeeManaging Director: Susan HaleScheduling Producer: Noel DilworthTranscripts by Aveline Malek Website by Kelly R. DwyerTheme song by Nick Thorburn