Podcasts about foods

874. Some wellness articles promise that certain foods can flush plastics and forever chemicals out of your body. In this episode, Monica tracked down the actual studies behind those claims, looking at what the research on fiber, probiotics, and antioxidants really shows about clearing PFAS. She also unpacks why PFAS and microplastics keep getting lumped together even though they behave nothing alike, and covers the practical steps that do the most to limit your exposure. ReferencesPer- and poly-fluoroalkyl substances (PFAS) in circulation in a Canadian population: their association with serum-liver enzyme biomarkers and piloting a novel method to reduce serum-PFAS - PMC Human gut bacteria bioaccumulate per- and polyfluoroalkyl substances - PMCRelated episodes871: Can you eat your way off your cholesterol medication?756: Can you absorb nutrients through the skin?Nutrition Diva is a Quick and Dirty Tips podcast, hosted by Monica Reinagel, MS, LDN, founder of Wellness Works Here.New to Nutrition Diva? Start here: New to Nutrition Diva, Staying Strong as We Age, Diabetes, Weight Loss That Lasts, Stronger Bones at Every Age, Gut Health Join the community: Facebook, LinkedIn, Newsletter, TranscriptsQuestion for Nutrition Diva? Email: nutrition@quickanddirtytips.com Hosted on Acast. See acast.com/privacy for more information.

Spitballers Podcast returns with the laughs and the hard hitting questions like Ghost or Aliens? What about new organs or riches? We tackle life's toughest questions the only way we know how! Re-brand Mondays with some comedy! Subscribe and tell your friends about another funny episode of The Spitballers Comedy Podcast! Connect with the Spitballers Comedy Podcast: Become an Official Spitwad: SpitballersPod.com Follow us on X: x.com/SpitballersPod Follow us on IG: Instagram.com/SpitballersPod Subscribe on YouTube: YouTube.com/Spitballers   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Download Cash App & sign up, today! at ⁠https://capl.onelink.me/vFut/dz9ozect⁠  #CashAppPod Cash App is a financial services platform, not a bank. Banking services provided by Cash App's bank partner(s). Prepaid debit cards issued by Sutton Bank, Member FDIC. Discounts provided by Cash App, a Block, Inc. brand. Visit ⁠https://www.cash.app/legal/podcast⁠ for full disclosures. Dudes Behind the Foods is sponsored by BetterHelp! Go to https://www.BetterHelp.com/FOODS today for 10% OFF your first month! Go to www.nathanandsons.com and use code DUDES for 10% OFF your purchase! 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

In this powerful and eye-opening episode of the Optimal Protein Podcast, Vanessa sits down with Dr. Ty Beal, a global nutrition scientist and research advisor at the Global Alliance for Improved Nutrition (GAIN), to explore the widespread problem of "hidden hunger"—getting enough or even too many calories while still falling short on essential vitamins and minerals. The PSMF Library is officially live

☎️ Book Your COACHING INQUIRY Call: https://calendly.com/d/386-k9q-4cg/coaching-inquiry-call-zoom☎️ Book Your COMPLEMENTARY CONSULTATION and CALORIE CALCULATION Call: https://calendly.com/d/2p8-mxx-dgf/free-consultation-call-zoom⁠⁠⁠⁠⁠⁠➤ Cortisol + Inflammation Grocery List: https://www.vitalityoet.com/cortisol-grocerylist➤ Inflammation, Menopause & Belly Fat: Why You Can't Lose Weight (Even Eating Clean) | MMP Ep. 311: https://youtu.be/lDKbjG0AI7c➤ When More Protein Makes You Fat In Menopause (Gluconeogenesis) | MMP Ep. 301: https://youtu.be/WqmzEHghfGQIt's boring but it destroys belly fat.   In this episode, Stephanie breaks down the three things plain, boring food does that trendy superfoods don't — maximize fullness by triggering your GLP-1 and PYY hormones, burn more calories through the thermic effect of food, and lower the chronic inflammation that locks belly fat in place during perimenopause and menopause. She walks you through the exact order of operations: lower inflammation first, stabilize blood sugar second, hit your protein third — so the same plate of food starts working completely differently. If you've been adding supplements, greens powders, and superfood smoothies and your belly fat still won't budge — this is why.

Text Dr. Black your questions or comments.Eating more fruits and vegetables doesn't have to mean another boring salad or the same old side of broccoli. Some of the most powerful anti-inflammatory foods are also the most colorful—and there are far more creative ways to enjoy them than you might think.In this episode, I explore why colorful plant foods are so beneficial for your health and share practical, out-of-the-box ideas for bringing more vibrant ingredients into your meals. From savory turmeric oatmeal and sweet potato black bean tacos to blueberry salsa and rainbow hummus boards, you'll discover simple ways to increase the variety of beneficial phytochemicals on your plate while making meals more enjoyable.In this episode, you'll learn: Why different colors in plant foods provide different health-supporting phytochemicals  Creative breakfast, lunch, dinner, snack, and dessert ideas that go beyond basic salads  How colorful foods can support an anti-inflammatory eating pattern  Easy ways to increase variety without making meals more complicated  A simple mindset shift that makes healthy eating more enjoyable and sustainable If you're looking for practical ways to eat more plants without feeling restricted or bored, this episode will give you plenty of inspiration to start experimenting in your own kitchen.Listen now and discover how adding more color to your plate can make healthy eating both fun and doable.Click here for all the recipes from the episodeA great way to support the show is to rate it leave a review on your favorite podcast app. Even better - share it with a friend!Don't forget to visit the show website and subscribe to my newsletter for more tips on how to Make Health Doable. No spam ever and you can unsubscribe at any time.   For resources related to a plant-based diet or if you struggle to afford healthy food for your family, please go to eatgreenswithdrblack.com/resources.For questions and comments, please shoot me an email at dr.black@eatgreenswithdrblack.com.I am happy to answer general questions related to the information presented on this podcast.  Be advised that I will never offer specific medical advice via this website, even if your child is an established patient in my practice. If you have concerns about your child's health or growth, please contact their doctor.Thanks for listening and don't forget to Eat Your Greens!

The MLB Trade Deadline is approaching. Bill & Danny Boy predict the biggest moves that will happen before Monday at 6pm. Plus, NFL camps are finally open & the boys gear up for another exciting season of Football.

Many of us turn to sugar or comfort food without really understanding why. In fact, most of us haven't been taught how to name or cope with our emotions.For Lisa, emotional eating became a way of coping with life's difficult moments when she was a child. It wasn't until much later in life that she began to uncover what she really needed to do when her emotions overwhelmed her.In this episode, Lisa shares how childhood experiences, including the loss of her brother at the age of six, shaped her relationship with food. We talk about emotional eating, self-compassion, people-pleasing, and why cravings are often pointing to something much deeper than hunger. Lisa also shares practical ways to pause before reacting to a craving, recognize what you're really feeling, and begin responding with kindness rather than self-criticism.Find Lisa here.To get personalized guidance to stop emotional eating and break free from sugar cravings, plus support and accountability... join the 90-day program, Freedom from Cravings Formula TODAY.For step-by-step guidance toward freedom from cravings, get your copy of my new book: "Break Free from Sugar Cravings". Available on Amazon now!For free resources, Do the Cravings Quiz and take the first step to get rid of your cravings! Download your 5 tips HERE to discover how you can get rid of cravings... even when you feel tired or stressed.To rate and review this podcast:scroll down in your podcast player on your phone and click on the stars. To leave a review, scroll down a little more and click on "Write a Review". Once you've finished, select “Send” or “Save” in the top-right corner. If you've never left a podcast review before, enter a nickname. Your nickname will be displayed on your review.After selecting a nickname, tap OK. Your review may not be immediately visible, but it should be posted soon. Thank you! - NettaDisclaimer: Information provided by Life After Sugar is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. This is general information for educational purposes only. The information provided ...

Meats. Often the centerpiece of the meal, meats offer a nutritional profile that is impossible to replicate without them or supplements. Not all meats are created equal though. In this video I break down the relative nutritional profiles to see which ones you should be building your meal plan around, and which ones are best left on the shelf.  

Not all "healthy" foods are what they claim to be. In this episode, Dr. Barrett breaks down the top five foods marketed as health-conscious choices that are quietly wrecking your metabolism and gut: protein bars and whey shakes, nut milks, juices, gluten-free products, and "healthy" sparkling sodas. He explains what's actually in them (sugar alcohols, glyphosate, oxalates, artificial sweeteners), why the labels are misleading, and what real alternatives to reach for instead.. . . Watch the episode on YouTube here! Click here to view the episode transcript! Podcast Team Dr. Barrett Deubert - Host Grant Crenshaw - Editor (00:00) - Intro (01:59) - #1: Protein Bars & Shakes (04:09) - Better Protein Alternatives (04:40) - #2: Nut milks (Almond & Oat) (06:31) - #3: Juices vs. Smoothies (08:20) - #4: Gluten-Free Foods (09:53) - #5: "Healthy" Sodas & Sparkling Drinks (12:31) - Closing Thoughts DISCLAIMERThis content is strictly the opinion of Dr. Barrett Deubert and is for informational and educational purposes only. It is not intended to provide medical advice or to replace medical advice or treatment from a physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding health questions and concerns. Neither Dr. Deubert nor the Real Health Co. takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All audience members, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.

In this special episode of Takeaway Chinese, we're going to learn how to say "avoid certain foods" in Chinese.

Earnest ‘EJ' Christian and his wife Lauren debate different categories of foods in a game of ‘THIS OR THAT'.Follow EJ and/or the Earnestly Speaking Podcast on Social Media YOUTUBEhttp://youtube.com/earnspeakpodX (Formerly Twitter)http://x.com/@EJChristian7http://x.com/@EarnSpeakPod TIKTOKhttp://www.tiktok.com/@earnspeakpodINSTAGRAM: http://instagram.com/earnspeakpodhttp://instagram.com/earnest_christianRate and review the Earnestly Speaking Podcast on Apple Podcasts, Spotify or any podcast distributor 

Edward Haydon, chef and lecturer

Rich Berry is President and CEO of Alexandra Foods, leading the family-run brand's nationwide growth while preserving authentic Eastern European traditions through handcrafted pierogi, dumplings, and community-centered storytelling. Top 3 Value Bombs 1. You do not need to be ruthless to succeed. Building a culture of empowerment, accountability, and teamwork can create long-term business success while strengthening your organization. 2. Growth should never come at the expense of product quality. Consistent quality, employee investment, and authentic innovation are the foundation of sustainable brand expansion. 3. Family-run brands scale best when they stay patient, focus relentlessly on their product, and make employees feel like true partners in the company's success. Check out the website for products, information, and retailer locations - Alexandra Pierogi Website Sponsors HighLevel - The ultimate all-in-one platform for entrepreneurs, marketers, coaches, and agencies. Learn more at HighLevelFire.com. Nexus Install - Have a high-ticket offer? Nexus Install builds you a custom LinkedIn prospect booking system designed to generate more quality sales calls. Email JLD at John@EOFire.com to learn more.

Could 12 everyday high-fibre foods really help lower your risk of heart disease, dementia and some cancers?  The world is obsessed with protein, but fewer than 1 in 10 people eat enough fibre. But this year, fiber is making an unexpected comeback. In this episode, legendary chef Hugh Fearnley-Whittingstall and ZOE's Chief Scientist Professor Sarah Berry ask whether fibre is another food trend or a powerful part of our diet that we have overlooked. Taking inspiration from Hugh's new book High Fibre Heroes, they explore how fibre feeds your gut microbes, helps you feel full and slows the release of sugar into your blood. And, by the end of the episode, you'll know how to eat more fibre without costly ingredients or difficult recipes, and how to turn familiar foods into simple meals packed with flavour. Are you buying more protein while overlooking the foods your body may need most? The answer could already be in your cupboard, freezer or fridge.

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This week Dr. Syintist, Chump Slap, and Poppascotch welcome a super special guest! Stephan from THE Dispensary AND The Dispensary Live podcast comes on to help us draft fictional foods! We discuss everything from completely made up foods to meat you find in walls so DO NOT skip this one! Shout out again to Stephan for coming on to the podcast! Go check out their stuff here: https://www.thed8dispensary.com/ https://www.youtube.com/@live-wi-pa-va  

The Stadium Mustard and Cincinnati Chili Show: A smorgasbord of fair foods, roundabouts and Sheetz! Learn more about your ad choices. Visit megaphone.fm/adchoices

It's time for another solo Q&A!In this fun This or That episode I answer quick-fire questions on everything from nutrition and fitness to organic growing, training habits, recovery, food, travel and everyday life.I also share why I've switched to morning workouts, why I'm loving coconut water during cycling training, my thoughts on strength training, organic food, growing your own produce and plenty more.There's even a few controversial opinions in there!If you've got a question for a future episode, send me a message.Stay classy.Keep it organic.Get on that good stuff.

Are the oils in your kitchen helping—or hurting—your health?This week on *Good Day Health*, Dr. Jack Stockwell, a NUCCA Chiropractor and GAPS Practitioner in SLC, UT (866.867.5070 | ForbiddenDoctor.com | JackStockwell.com), joins Doug Stephan for an eye-opening conversation about how modern food processing has changed the nutritional value of the fats we consume and why returning to natural, unrefined foods may be one of the best things you can do for your health.Dr. Stockwell explains the differences between industrially refined seed oils and cold-pressed oils like extra virgin olive oil, highlighting the importance of naturally occurring polyphenols and healthy fats for supporting the brain, heart, and overall wellness. He also shares his philosophy of the "Forbidden Doctor"—the body's remarkable innate ability to heal when given the proper nutrients and environment.Later in the episode, Doug joins Dr. Stockwell to answer listener health questions, offering practical, science-informed advice on everyday wellness concerns. Whether you're curious about nutrition, healthy aging, or making smarter choices at the grocery store, this episode delivers valuable insights you can put into practice. For more on Good Day Health…Website: GoodDayHealthShow.comSocial Media: @GoodDayNetworks

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391: Stop wearing sunscreen and listen to this before you get botox, because today we are talking about natural alternatives to botox, natural sunscreen protection that is actually stemmed from what you eat not what you put on your skin, and we are busting myths about "clean" skincare and makeup and revealing what truly goes on behind the scenes in the skincare and makeup industry! Emilie Toups from Toups & Co. is back for a second time as we dive into the controversial topics of coconut oil and how it can actually dry out your skin, and why not all beef tallow is created equal and why it may not be working for you if you've tried it. Plus, Emilie shares how to properly clean your makeup brushes and what the missing link behind those nasty breakouts could be!  Topics Discussed: → Natural botox alternatives → Nature's retinol  → Sunscreen from the inside out  → Foods to eat for anti-aging → Misconceptions around beef tallow on your face → Why not all beef tallow is created equal → Why coconut oil is NOT good for your skin! → Ways to detect greenwashing skincare & makeup → Why natural makeup brushes are not actually natural → How to and how often to clean your makeup brushes → Natural deodorant  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.  Timestamps:  → 00:00:00 - Introduction  → 00:01:50 – Skincare myths & rapid-fire questions → 00:02:40 – Emilie Toups' health journey → 00:08:08 – Beef tallow vs. coconut oil → 00:12:55 – Choosing quality beef tallow → 00:17:40 – Healing skin naturally → 00:20:00 – Natural Botox alternatives → 00:26:55 – Best foods for healthy skin → 00:28:00 – Sun exposure & skin health → 00:29:15 – Mineral vs. chemical sunscreen → 00:35:20 – Greenwashing & toxic ingredients → 00:42:00 – Hidden fragrances in skincare → 00:44:45 – Non-toxic makeup → 00:48:10 – Face masks & exfoliation → 00:51:45 – Cleaning makeup brushes → 00:55:30 – Natural deodorant & clean living → 00:57:10 – Where to find Toups & Co. Check Out Emilie Toups: → Website → Instagram 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) Learn more about your ad choices. Visit megaphone.fm/adchoices

Continuing this sporadic series, we're off to Hollywood Studios! Our favorite rides, shows, foods/restaurants and something that always gives us that goosebump-worthy feeling while in the park. Enjoy the show! 

The foods that heal us aren't necessarily exotic or expensive — most are already sitting on our grocery shelves. Dr. William Li walks us through the store, aisle by aisle, showing how everyday foods work with our bodies: fighting the fat we don't want, and helping us age the way we hope to. He'll also change how we think about body fat itself, because we can't judge our health by the size of our body — and the fat we can't see matters far more than the number on the scale. Real food as medicine, with a whole lot of joy and not an ounce of deprivation!   LET'S TALK THE WALK! Join here for support, motivation and fun! Wellness While Walking Facebook page Walking to Wellness Together Facebook GROUP Wellness While Walking on Instagram Wellness While Walking on Threads Wellness While Walking on Twitter Wellness While Walking website for show notes and other information wellnesswhilewalking@gmail.com RESOURCES AND SOURCES (some links may be affiliate links) DR. WILLIAM LI AND HOW TO USE THE LATEST INFORMATION ON METABOLISM AND EAT TO BEAT YOUR DIET Eat to Beat Your Diet, Dr. William Li Eat to Beat Disease, Dr. William Li Dr. William Li on Instagram Dr. William Li on YouTube Website for Courses, Newsletter sign-up and More Newsletter page Weight Loss Really Is Harder for Women in Midlife, wsj.com Your Next Medical Treatment Could Be a Healthier Diet, wsj.com Loving Your Food is (Surprise!) Good for You, washingtonpost.com Daily Energy Expenditure Through the Human Life Course, Pontzer et all, science.org Metabolism Changes with Age, Just Not When You Think, duke.edu 37 Turmeric Recipes for Vegetables, Meats and More, bonappetit.com Mind Over Milkshake: How Your Thoughts Fool Your Stomach, npr.org    HOW TO RATE AND REVIEW WELLNESS WHILE WALKING How to Leave a Review on Apple Podcasts on Your iOS Device 1.   Open Apple Podcast App (purple app icon that says Podcasts). 2.   Go to the icons at the bottom of the screen and choose "search" 3.   Search for "Wellness While Walking" 4.   Click on the SHOW, not the episode. 5.   Scroll all the way down to "Ratings and Reviews" section 6.   Click on "Write a Review" (if you don't see that option, click on "See All" first) 7.   Then you will be able to rate the show on a five-star scale (5 is highest rating) and write a review! 8.   Thank you! I so appreciate this!   How to Leave a Review on Apple Podcasts on a Computer  1.   Visit Wellness While Walking page on Apple Podcasts in your web browser (search for Apple Podcasts or click here)  https://www.apple.com/apple-podcasts/ 2.   Click on "Listen on Apple Podcasts" or "Open the App" 3.   This will open Apple Podcasts and put in search bar at top left "Wellness While Walking" 4.   This should bring you to the show, not a particular episode – click on the show's artwork 5.   Scroll down until you see "Rating and Reviews" 6.   Click on "See All" all the way to the right, near the Ratings and Review Section and its bar chart 7.   To leave a written review, please click on "Write a Review" 8.   You'll be able to leave a review, along with a title for it, plus you'll be able to rate the show on the 5-star scale (with 5 being the highest rating) 9.   Thank you so very much!! OTHER APPS WHERE RATINGS OR REVIEWS ARE POSSIBLE Spotify Goodpods Overcast (if you star certain episodes, or every one, that will help others find the show)  Castbox Podcast Addict Podchaser Podbean   HOW TO SHARE WELLNESS WHILE WALKING Tell a friend or family member about Wellness While Walking, maybe while you're walking together or lamenting not feeling 100% Follow up with a quick text with more info, as noted below! (My favorite is pod.link/walking because it works with all the apps!) Screenshot a favorite episode playing on your phone and share to social media or to a friend via text or email! Wellness While Walking on Apple – click the up arrow to share with a friend via text or email, or share to social media Wellness While Walking on Spotify -- click the up arrow to share with a friend via text or email, or share to social media Use this universal link for any podcast app: pod.link/walking – give it to friends or share on social media Tell your pal about the Wellness While Walking website Thanks for listening and now for sharing! : )       DISCLAIMER Neither I nor many of my podcast guests are doctors or healthcare professionals of any kind, and nothing on this podcast or associated content should be considered medical advice. The information provided by Wellness While Walking Podcast and associated material, by Whole Life Workshop and by Bermuda Road Wellness LLC is for informational and entertainment purposes only. It is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment, and before undertaking a new health care regimen, including walking.     Thanks for listening to Wellness While Walking, a walking podcast and a "best podcast for walking"!

Foods to support focus, memory, and long-term brain healthIn this Summer School replay, I talk with Dr. Jenna Stedman, a cognitive performance dietitian, about the connection between nutrition and cognitive health across the lifespan. You'll learn:Which nutrients matter most for cognitive healthWhether blending fruit changes its nutrition or blood sugar impactHow to build a simple Brain Power PlateSpecific foods that promote brain healthResources Mentioned: Episode 150: How to reduce dementia risk with daily habits Dr. Stedman's Brain Power Plate breakdownBlog: 9 Questions to Ask About Cognitive HealthAny Questions? Send Me a MessageSupport the showConnect with Colleen:InstagramLinkedInSign up for my FREE Newsletter - Nutrition hot-topics delivered to your inbox each week.Disclaimer: This podcast is a collection of ideas, strategies, and opinions of the author(s). Its goal is to provide useful information on each of the topics shared within. It is not intended to provide medical, health, or professional consultation or to diagnosis-specific weight or feeding challenges. The author(s) advises the reader to always consult with appropriate health, medical, and professional consultants for support for individual children and family situations. The author(s) do not take responsibility for the personal or other risks, loss, or liability incurred as a direct or indirect consequence of the application or use of information provided. All opinions stated in this podcast are my own and do not reflect the opinions of my employer. 

Get your FREE copy of the "Ultimate Anti-Cancer Food Guide" here: https://cancerfreedomprogram.com/ultimateanticancer Some of the foods most women eat every single day are quietly feeding cancer cells — and they're the last ones you'd ever suspect. There are specific foods that create the exact internal environment cancer needs to grow — and others that cut off that fuel supply entirely. Most women have no idea which is which. So let me show you how it's done. Join the Cancer Freedom Program Apply HERE: https://www.cancerfreedomprogram.com/?utm_source=podcast&utm_content=cancer_freedom_podcast #cancerfighter #cancersurvivor #breastcancer #breastcancersurvivors #cancerrecovery #cancernutrition #mastectomy #tamoxifen #anastrozole #letrozole #exemestane PS - Whenever you're ready, here are the 2 best ways I can help you…  Get your FREE copy of the "Ultimate Anti-Cancer Food Guide" here: https://cancerfreedomprogram.com/ultimateanticancer Join the Cancer Freedom Program Apply HERE: https://www.cancerfreedomprogram.com/?utm_source=podcast&utm_content=cancer_freedom_podcast Let's Connect: Website: https://www.cancerfreedomprogram.com/?utm_source=podcast&utm_content=cancer_freedom_podcast  

The Sanna family of Chicago saw the end of the milkman and needed adapt their dairy business for the future. Hello Swiss Miss. Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not so secret techniques that took famous businesses from mom and pop to major brands. Stephen Semple is a marketing consultant, story collector, and storyteller. I’m Stephen’s sidekick and business partner, Dave Young. Before we get into today’s episode, a word from our sponsor, which is, well, it’s us, but we’re highlighting ads we’ve written and produced for our clients. So here’s one of those. [Seaside Plumbing Ad] Dave Young: Welcome back to the Empire Builders Podcast. I’m Dave Young and Stephen Semple sitting here. And he just told me what the topic is. And it took me back to, gosh, it took me back to my young teens sitting in a ski lodge drinking some hot chocolate. Stephen Semple: There you go. That’s a good one. Dave Young: This was the innovation in hot chocolate, and we’re going to talk about Swiss Miss. Stephen Semple: Yes. Dave Young: All right. And I’m trying to think of when that would’ve come out. Probably, I’m guessing the ’60s, ’70s? Stephen Semple: Yeah, it was ’60s. Dave Young: And it wasn’t long before my mom had a recipe for it would make a giant tub of it. It wasn’t Swiss Miss obviously, but it was like it’s powdered milk and cocoa and whatever else. I would just eat it by the spoonful dry. Stephen Semple: Wow. Really? Okay. There you go. Dave Young: Sure. I was doing those kinds of YouTube challenges before YouTube was around all by myself in my mom’s kitchen. Stephen Semple: Well, Swiss Miss was actually launched in 1961. 1961. It was created by the Sanna family, as you’ll learn in this. And it’s a bit of an interesting story. It’s almost like a seven-act play in terms of- Dave Young: The Sanna Family? Stephen Semple: Sanna family. S-A-N-N-A, Sanna. Dave Young: Sanna. Okay. Stephen Semple: Yeah. And it said it’s a bit of an interesting journey. It’s almost like a seven-act play in terms of the stuff that happened. Dave Young: And I don’t know where this is going. I’m going to throw a weird guess out. Stephen Semple: Okay. Dave Young: One of the things that my mom put in her hot cocoa recipe was a powdered milk. And we used to drink this, a powdered milk called Sanalac. Stephen Semple: You’re right on the money, Dave. Dave Young: Is that right? Okay. Stephen Semple: Yep. Once again, ding, ding, ding. Dave nails it. Dave Young: All right, continue. Stephen Semple: Okay. Well, we’re done. We’re done now. Dave Young: For some reason, I saw it with one N, but yeah, it was weird. There was a period of a couple years where she didn’t buy milk at the store. She bought powdered milk and we had these jugs that had these plungers that stirred it up and we had powdered milk. It was almost like war rations in the ’70s or something. I don’t know why we did it. Stephen Semple: So this is a big part of the story. Now, Swiss Miss was started in ’61. It was sold in 1967 to Beatrice Foods. Now, the price wasn’t disclosed, but it’s estimated it was somewhere in the $10, $12 million range, which is not bad for 1967. Today, they’re owned by Conagra, and it’s estimated that they sell 50 million boxes a year of Swiss Miss hot chocolate, which is pretty- Dave Young: That’s a lot of hot chocolate. Stephen Semple: That’s a lot of hot chocolate. Our story starts with Anthony Sanna, who’s an Italian immigrant in Chicago, who starts Sanna Dairies, which is a milk distribution company. And at the time, milk was a really regular delivery. There was the milkman who came to the neighborhood delivering bottles of milk. Dave Young: Yeah. And we had a milkman. Maybe she didn’t like him and decided, “Sorry, we’re going the powdered route.” I don’t know. I don’t know. Stephen Semple: Interesting. Dave Young: We’ll never know. Stephen Semple: Following World War II, US consumers start going through a large transition. Suburbs, boom, refrigeration in the home becomes common, grocery stores emerge. Guess what? The writing on the wall for home milk delivery is there. Dave Young: The refrigerated section of the grocery store. Yep. Stephen Semple: Right. So Anthony sees this opportunity to create maybe what he should do instead of he’s got to pivot the business away from whole milk delivery to, “I’m going to build a shelf-stable milk product.” Dave Young: Okay. Stephen Semple: So now at the time, powder milk existed and had for generations, but the problem was it wasn’t convenient. It tended to float on the surface, formed like these stubborn lumps. It created a lot of dust. It required really vigorous mixing and it didn’t dissolve well in cold water. So shelf-stable, but not convenient. What Anthony Sanna developed was this milk drying. He did this more of this milk drying that turned it into Sanalac, which is one N. Dave Young: Sanalac. Stephen Semple: Yeah. Dave Young: Oh, is it? Okay. Stephen Semple: Yeah. It’s spelled with one N, but the family name is two Ns. And basically promote it as the first instant dry milk. And the word instant is important here because the milk was very fine, dense particles that when it hit the water, it blended better. Dave Young: I don’t remember there being anything wrong with it. It was like, “Oh, you dump the powder in, you put the water in, and the pitcher, it was a plastic pitcher and it had a plunger agitator thing, and now it’s milk. Have some cereal now.” Stephen Semple: The powdered milk previously was when the water hit the powder, the outside would become wet and sticky, trapping the brown powder inside, so it was all this work to break it down. Dave Young: It’s kind of like stirring up a protein drink today, right? Stephen Semple: Yes. Dave Young: Yeah. Stephen Semple: Yeah. Where the Sanna process from Sanalac produced a powder that was more porous, less dusty, easier to wet, quicker dissolving. Great. Dave Young: Love it. Stephen Semple: So now what you’ve got is this patent that Charles Sanna put together was described as being instantly soluble, free-flowing, relatively dust-free, non-fat, dry milk. So the first act- Dave Young: Put that in a song. Stephen Semple: Exactly. So act one is we basically pivot away from the milkman. Dave Young: Yeah. Stephen Semple: So challenge to the business was milkman’s going away. That’s a powerful idea. Dave Young: Yeah, absolutely. Stephen Semple: Because my business is changing, I pivot. But I didn’t pivot away from the milk business, pivoted away to how the product is done. On its own, we could do a whole podcast on that, but we’re not done yet. So war breaks out with Korea. Korean War breaks out. Dave Young: Gotcha. Stephen Semple: And Charles takes the product and packages it in the small individual packets. Dave Young: Oh, okay. So you could have a cup of milk. Stephen Semple: So now it’s easy to transport and use it. You could have a cup of milk, you could use it as a creamer for coffee, all the other stuff. And he gets a huge contract with the government, but in order to meet the delivery requirements, he has to have a large inventory on hand of the milk powder. Dave Young: All right. Stephen Semple: Korean War ends. What do you do with all the inventory? Dave Young: Oh my gosh. Stephen Semple: So he’s sitting on this massive amount of inventory. So what Charles notices is that there’s a lot of hot chocolate mixes at the time where cocoa and sugar, but required hot milk. Dave Young: You added milk. Yeah, yeah. Stephen Semple: Hot milk, he had to heat up. And as we know, heating up milk, it’s a bit of a pain in the neck because you can get the film on the top. Dave Young: Gotcha. Stephen Semple: It’s one of those things that goes from warm to boiling over instantaneously. It’s crazy. Dave Young: I can’t remember the last time I even tried. Stephen Semple: Right. Well, I’ve done it for some creams, things like that. It’s pain in the neck so, “What if the milk was part of the mix?” He asked himself. So he started experimenting with mixing in cocoa and sugar with his instant milk. Now you have a hot chocolate without heating milk. Dave Young: You could just use hot tap water. Stephen Semple: Exactly. Dave Young: Right? Yeah, a kid can make their own cup of hot chocolate. Stephen Semple: So act one, we make the powder milk. Act two, we put it in packaging. Act three, we now invent hot chocolate. So what’s the next act? So in 1959, they launch it, but they call it Brown Swiss. Dave Young: Brown Swiss, that’s not good. Nobody wants Brown Swiss. Stay tuned. We’re going to wrap up this story and tell you how to apply this lesson to your business right after this. [Using Stories To Sell] Dave Young: Let’s pick up our story where we left off, and trust me, you haven’t missed a thing. Stephen Semple: So act one, we make the powder milk. Act two, we put it in packaging. Act three, we now invent hot chocolate. So what’s the next act? So in 1959, they launch it, but they call it Brown Swiss. Dave Young: Brown Swiss, that’s not good. Nobody wants Brown Swiss. Stephen Semple: So here they are. They didn’t invent hot chocolate, they didn’t invent hot beverages, but what they really created was this new thing, hot chocolate instant beverage. I’ll just open the pack, add hot water, ready to go. Now, where are they going to sell it? So what they decide to do was sell it to airlines because they could individually pack it. Dave Young: Airlines. Oh, yeah. Stephen Semple: Because remember, it’s late ’50s, airline travel’s glamorous. And so they approach the airlines and they say, “Hey, you should do this because this’ll be really easy for you to give people hot chocolate.” Dave Young: And nobody’s going to be boiling milk on an airplane. Stephen Semple: Correct. Dave Young: Nobody wants to do that. So yeah, perfect. Perfect target. Stephen Semple: Right. But our story’s not quite done because they lose the airline contracts. And the reason is, here’s the ironic twist, they lose the contracts because the product is so popular, people are stealing packets and taking it home with them. Dave Young: That’s just good market research. That’s what that is. Stephen Semple: So it becomes way too expensive for the airlines to do this. But what they know is, “We got a hit. When that’s happening, we’ve got a hit.” But what they also realize is Brown Swiss is not really a good name. So in 1961, they rebrand it to Swiss Miss. And in the packaging, they lean heavily into the halo effect of Swiss and Swiss chocolate. Dave Young: Sure, sure. Yeah. And then there’s a little alpine girl in the logo, right? And she’s the Swiss Miss. Stephen Semple: Exactly. And the interesting thing is the product has nothing to do with Switzerland. It really doesn’t. Dave Young: Sure. Stephen Semple: But what they understood is there’s the halo effect of Swiss, which they understood with Brown Swiss, they understood Swiss has got this halo effect, but Brown Swiss was almost too weird and on the nose. Swiss Miss allowed them to create this lovely feeling, right? Dave Young: Sure. Stephen Semple: And when you looked at the early packaging, there was Swiss lodges and this character, this Swiss character. Dave Young: We’d much rather think of our milk as coming from a happy cow with a bell around its neck in Switzerland than a modern day dairy operation. Stephen Semple: Right. Well, if you think about it, we often use these shortcuts to judge products. If something comes from Italy, we assume fashion. Germany, we assume engineering. Japan, we assume electronics. France, luxury. Switzerland, chocolate and watches. Dave Young: And holes in cheese. Stephen Semple: And holes in cheese. Yeah. So the company literally borrowed these decades of reputation and attached to it for that halo effect. And it just worked better when they did it with the name Swiss Miss than Brown Swiss. But what I loved is the path this went down is think about the innovations that Charles Sanna did. “I’m in a milk delivery business. Delivery’s going away. What do I do? I’ll make a shelf-stable product. That way I don’t have to deal with the delivery man.” Korean War comes along. “Oh, I’ve got an opportunity. Let me individually package it. Great. Oh, I’ve got all this inventory. What am I going to do with it? I’ll make hot chocolate.” He continually pivoted. And it wasn’t a pivot of leaving his industry. This is the other thing that gets me is when people are like, “Oh, I’m going to go over and do this other industry thing.” No, it was still all inside a consumer consuming a milk-like product. Dave Young: I wouldn’t be surprised if the hot chocolate mix that my mom made wasn’t a recipe from Sanalac. Stephen Semple: Maybe. Dave Young: Because the main ingredient is powdered milk. Stephen Semple: Right. That’s interesting. Dave Young: And you just add your own cocoa and sugar, but they’re still selling her powdered milk. Stephen Semple: Right. Yeah, they’re still selling their product. Yeah. Dave Young: Right? And if you want it more convenient, you want to take it on the road or take it on a ski trip or to the cabin in the woods or whatever, to the ice rink, you’d fill a Thermos with hot water and grab the packets and go. Stephen Semple: Yeah, absolutely. Yeah. Yeah. Here’s the reason why I found this interesting is I want to think about where we are today. How much change is going to be happening due to AI, changes in population, things along that lines? And there’s going to be this temptation to go into different businesses. You don’t need to go into different businesses. Just look at the opportunity around the edges of your own industries because you already have a lot of knowledge about that industry. But what I really like is any one of these challenges, how many companies got wiped out following wars when the war ended and they were stuck on industry? In the motorcycle, so many companies, things like that would wipe out, didn’t wipe them out. Or things like a whole business pivoting in terms of what the business model is, like milk delivery man. Unbelievable innovations and pivots that I think really just shows how brilliant a business person Charles Sanna was. Dave Young: I think you can absolutely pare this down to he had a focus on removing friction. Stephen Semple: Yes, there you go. Dave Young: Right? Stephen Semple: Yes. Dave Young: And if you focus on removing friction between you and your customer, in the case of the milkman, right? The friction point as well [inaudible 00:15:47]. Stephen Semple: The milkman was removing. Yeah, but even getting into milkman- Dave Young: The guy dropped off the milk and I had to remember to pick it up off the porch before it spoiled and put it in the fridge, and then put the bottles back out. Stephen Semple: Right. But if you even think about the milkman, when it first came out, it was removing friction because it was brought to your home. Dave Young: Sure. Yeah. Stephen Semple: So the first removing of friction was bring milk to the home. Second removing of friction was remove the milkman. Next friction was put it in individual packages. It was that constant thinking because that’s even what landed them in the milkman business in the first place, I’m going to guess. Dave Young: Sure. Yeah. Very cool. Very cool. Stephen Semple: Yeah. Dave Young: And that’s something you should think about in your business is- Stephen Semple: Absolutely. Dave Young: … what’s getting in the way of my customers? What’s between me and my customers? Stephen Semple: Constantly make it easier for the customer. Constantly make it easier. Absolutely. Oh, and later on, of course, after the business was sold, I think when it was under Beatrice, the next little giggle that they did was putting the dried marshmallows in, so then all of a sudden you’d have the dried marshmallows in with the package. Dave Young: Oh, sure. Yeah. They’ve got all the different… There’s dark chocolate Swiss Miss. There’s all kinds of product fair issues. Now, we’re at about 16. Can I pull on another thread that might lead to somewhere else? I don’t know. It’s probably a dead end, but my understanding, this might be an American versus Canadianism, but this is only strangely interesting to me because I’m from Nebraska. Stephen Semple: Okay. Dave Young: So the name is Beatrice or- Stephen Semple: Beatrice. Dave Young: … the company here we would call it Beatrice. There’s a town in Nebraska, which is also where, that’s the Conagra folks. It’s Beatrice. The town is named Beatrice. Stephen Semple: Beatrice. Okay. Dave Young: And I don’t know if that’s where the food company got its start, but it’s like, “Here’s a word that’s got three different pronunciations.” I told you this was going nowhere, but we’re at 17 minutes now. Stephen Semple: Conagra bought Beatrice, whatever you want to call it. So yeah. Dave Young: If it was a woman, you’d just call her B. Stephen Semple: B. There you go. That’d be easier. Dave Young: Beatrice. All right. Well, now you’ve solved another one of my childhood mysteries, Stephen. Stephen Semple: There you go. Dave Young: Shed new light on why my mom was feeding us powdered milk all those years. Stephen Semple: There it is. Dave Young: All those years. Stephen Semple: There it is. Dave Young: All right. Stephen Semple: All right. Dave Young: Thanks, looking forward to next time on the Empire Builders Podcast. Stephen Semple: All right. Thanks, David. Dave Young: Thanks for listening to the podcast. Please share us, subscribe on your favorite podcast app, and leave us a big fat, juicy five-star rating and review at Apple Podcasts. And if you’d like to schedule your own 90-minute Empire Building session, you can do it at empirebuildingprogram.com.

The global dietary supplement market just witnessed a massive $1.2 billion acquisition. In this deep dive, I'm breaking down how the family-owned Vitabiotics Group caught the eye of private equity giant Bain Capital. From fleeing geopolitical adversity during the 1947 Partition of India to achieving prime-time television fame on the BBC's Dragons' Den, the story of Vitabiotics is anything but ordinary. But behind the celebrity endorsements and household name recognition lies a brilliant corporate strategy. So, I'll analyze the mechanics of Bain Capital's massive buyout, the powerful supply chain cost-arbitrage moat fueling their valuation, and what this means for the future of the global supplement industry. Is Bain preparing for a massive horizontal roll-up maybe by syncing Vitabiotics with its 1440 Foods active nutrition brands? Let's look at the strategic playbook.

We start with key highlights of President Donald Trump's eulogy for longtime GOP Sen. Lindsey Graham. The fate of a teenage school shooter in Georgia has been sealed. Extreme weather conditions are fueling devastating wildfires in France and Spain. Florida is carrying out a rare double execution in a single day. Plus, an urgent warning to parents about toddler food in the US. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Were bananas always shaped so funny? Were Thanksgiving turkeys always so large? Did cucumbers used to look like horrifying, green spiders? Well get ready, because I'm about to answer all three of those questions and more, as we investigate foods that used to look unrecognisable.Our Sponsors:* Check out BetterHelp and use my code betterhelp.com for a great deal: https://www.betterhelp.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Is your child eating enough… but still missing the nutrients their growing body and brain desperately need? In this episode, I sit down with Sharon Cryan, founder and CEO of Food Nerd Inc., to unpack the hidden problem of "silent malnutrition"—where children may have plenty of food but are still lacking the nutrients their bodies need to thrive. We dive into what really happens during food processing, why two products with similar nutrition labels can have vastly different effects on the body, and how convenience doesn't have to come at the expense of health. Whether you're raising a picky eater, navigating food sensitivities, or simply trying to make healthier choices without adding more stress to your day, this conversation offers practical hope and encouragement. In this episode, we discuss: Why childhood malnutrition is actually increasing despite food abundance The difference between food and true nutrition How food processing changes the way your body uses nutrients Why nutrient density matters more than calorie counts The connection between processed foods, inflammation, and chronic illness Simple ways to bridge nutritional gaps without striving for perfection How Food Nerd is rethinking convenience foods for busy families This episode is a refreshing reminder that healthy eating doesn't require perfection—it starts with giving our kids more opportunities to nourish their growing bodies, one bite at a time. Connect with Sharon & Food Nerd Inc.: Website: https://foodnerdinc.com Instagram: @foodnerdinc   Ready to dive deeper and get to the bottom of your child's health issues? Schedule a root cause call here https://fitmom.co/kids

Cats may be famous for chasing mice, but did you know they actually have a rather refined palate? In this purr-fectly hilarious episode of Wow in the World, Mindy and Guy Raz step into the busiest cat café ever created to uncover the surprising science behind why our feline friends go absolutely bonkerballs for tuna! From roller-skating waiters to mushy tuna bowls, this adventure is packed with outrageous restaurant chaos, fascinating taste science, and a dining room full of very hungry cats!When Mindy opens the doors to Tuna Time, her brand-new tuna-themed diner for neighborhood cats, business is booming! As plates of sloppy tuna fly out of the kitchen and cats keep asking for refills, Mindy reveals that the menu is inspired by a fascinating new scientific discovery about why cats find tuna so irresistibly delicious.Kids and families will sink their teeth into remarkable research published in the journal Chemical Senses, where scientists investigated how cats experience the savory taste known as umami—often described as the "essence of deliciousness." By studying feline taste receptors, the researchers discovered that cats receive an especially powerful umami boost from amino acids found in foods like tuna, making these flavors incredibly appealing. The episode also explores how this differs from the way humans experience umami, why cats can't taste sweetness the way we can, and how scientists hope these discoveries could help create tastier cat food—and even medicines that picky cats will actually want to eat.Packed with laugh-out-loud restaurant disasters, surprising animal biology, delicious food science, and plenty of feline fun, this episode serves up an unforgettable helping of curiosity while showing how understanding the senses of animals can lead to healthier, happier pets.✨ Don't miss the chance to explore even further with Wow in the World:Grownups can visit tinkercast.com/join-twaaw to join the World Organization of Wowzers (WOW) and unlock exclusive activities, birthday cards, quarterly mailings, first dibs at events, and a welcome kit with an autographed photo of Mindy & Guy Raz! Plus, Grownups help support our podcast and our mission to create content and experiences that connect laughter to learning, curiosity to innovation, and kids to the WOWs in their world!This episode of Wow in the World is the perfect blend of storytelling and science, inviting kids and families to discover the amazing world of feline while laughing, learning, and wowing together.Originally aired 3/18/24.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What if the foundation of your child's lifelong health begins long before the first bite of solid food? In this episode, Kate Pope, founder of the Mama Baby Biome, explains why preparing for pregnancy, nourishing the maternal microbiome, and protecting a baby's earliest microbial exposures may be some of the most important investments parents can make. Drawing from both her professional training and her own birth experiences—including an unexpected cesarean followed by a successful home birth—Kate shares practical guidance for supporting both mother and baby through pregnancy, birth, postpartum, breastfeeding, and the introduction of first foods.   Kate explains why the microbiome influences everything from digestion and immunity to allergies, eczema, and even picky eating. She discusses the critical role of postpartum healing, why breast milk is far more than nutrition, and why she believes meat stock—not rice cereal or fruit—is the ideal first food for babies. She also offers hope for parents whose children are already struggling with food sensitivities or selective eating, showing that it's never too late to rebuild health from the inside out. Whether you're planning a pregnancy, raising young children, or simply curious about how our earliest nutritional choices shape lifelong wellness, this conversation offers a fascinating look at how traditional foods can help build healthier families for generations to come. WAPF Ad- Wise Traditions journal dedicated to healthy babies Learn more about Kate Pope and the Mama-Baby Biome Join the Nourishing Our Children closed Facebook group Check out our sponsors: Four Visions - "Use the code WISE for 15% off your order." Masa Chips - "Use code WISETRADITIONS for 25% off your first order."  

On today's episode of The CLS Experience we have a transformative conversation with somatic educator and holistic nutrition expert Luis Mojica about the powerful connection between food, anxiety, stress, trauma, and human performance. Inspired by his book Food Therapy: Conscious Eating to Navigate Anxiety, Stress, and Trauma, Luis breaks down the concept of “food induced stress” and explains how what we eat directly impacts nervous system regulation, emotional resilience, clarity, leadership, and business capacity. Luis shares his framework of depressant, stimulant, and balancing foods, revealing how many high performers unknowingly rely on stimulants like caffeine and sugar that spike adrenaline, increase reactivity, and contribute to burnout. Together, Craig and Luis explore cravings as emotional and physiological signals, the role of shame in eating patterns, and how balancing foods like protein, fats, fiber, beans, and greens can stabilize glucose and support nervous system healing. Luis also opens up about his own trauma and binge eating journey that led him into this work, while offering practical tools around mindful eating, body awareness, glucose monitoring, and recovery. This conversation is eye opening, practical, deeply healing, and filled with wisdom for anyone looking to improve their energy, emotional regulation, and overall quality of life.01:41 Food Stress Explained21:11 Nervous System Ripple23:07 Cravings As Compass30:54 Foods That Spike AnxietyCheck out Luis on Instagram HERE:Check out Luis HERE:Grab Luis's Book HERE:See me speak at Cathy's Event HERE:Early Bird Tickets now available for our October live event, CLS: Formation HERE:To join our community click here.➤ Order a copy of Craig's book The Reinvention Formula today! ➤ Join our CLS texting community for free daily inspiration and wisdom to elevate your life, text (917) 634-3796➤ INSTAGRAM➤ FACEBOOK➤ TIKTOK➤ YOUTUBE➤ WEBSITE➤ LINKEDIN➤ X

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

Health coach and social media creator Health With Hunter (Hunter Stoller) joins the Goodsugar Podcast to talk about the habits that actually lead to long-term weight loss. After losing 50 pounds himself, Hunter shares what changed his life, why portion control matters more than most people realize, and how processed foods quietly sabotage your health.The conversation also dives into the rise of GLP-1 medications like Ozempic, whether they're helping or hurting people, why strength training and protein are essential, healthy restaurant choices, seed oils, food marketing, plastic exposure, and the simple lifestyle changes anyone can make today.Whether you're trying to lose weight, eat healthier, or simply understand what's really happening in today's food industry, this episode is packed with practical advice.00:00 Introduction to Health With Hunter01:15 Hunter's 50-pound weight loss journey01:52 GLP-1 medications and the Ozempic debate05:14 Where to begin if you want to lose weight07:23 Why portion control changes everything08:06 Why processed food is so addictive09:56 Ingredients vs calories for beginners11:29 Healthy restaurants are becoming mainstream12:21 Hunter's NYC healthy restaurant guide14:03 Why portion sizes aren't one-size-fits-all15:14 How to choose healthier restaurants16:43 The Seed Oil Scout app explained18:30 Food marketing and consumer confusion20:17 Why more people are demanding healthier food23:12 The biggest nutrition misconceptions24:16 Healthy desserts that actually taste good26:19 Why processed foods are designed to hook you27:58 Are microplastics really a health risk?31:09 Small lifestyle changes that make a difference32:41 Growing nearly one million followers online34:28 Why consistency beats going viral35:16 The latest research on plastics36:14 Where to follow Health With HunterTEXT us your questions at 718-306-3906!The goodsugar store is the epitome of cool, nestled at 3rd avenue + 69th street!

clean no 33:56 Ryan Furman

Gene editing like CRISPR is faster, cheaper, and unregulated—posing massive threats to human health, the microbiome, and ecosystems. #GeneEditingRisks #CRISPR #UnlabeledGMOs

Every Sunday, we will be hosting one of our FULL HOUR episodes from our main show feed, Brooke & Jeffrey! We'd love to hear your feedback...but please send all negative reviews to Jeffrey. FULL SHOW: Friday, July 24th, 2026 Curious if we look as bad as we sound? Follow us @BrookeandJeffrey: Youtube Instagram TikTok BrookeandJeffrey.comSee omnystudio.com/listener for privacy information.

School's back, which means the guys are already feeling defeated by the daily lunchbox battle so they've called in the expert – qualified nutritionist Jules from The Bable (The Baby Food Bible) – to show them not only how to pack a healthy lunchbox the kids will actually eat but how to feed children confidently from babies right through to the school years. With Matt navigating solids with Poppy, Jules shares everything any new parent needs to know about breastfeeding, introducing solids, baby-led weaning, fussy eaters, family meals and some genuinely game-changing lunchbox hacks that even the boys couldn't believe. Then it's time for the ultimate lunchbox battle. The guys go head to head with their lunchboxes and Jules will be the judge. There are some brutal scores, plenty of laughs and one clear winner crowned the supreme lunchbox master. If mealtimes feel like a daily battle in your house, this episode is packed with practical advice you'll actually use. To buy a Baby Food Bible or Lunch Box Bible head here. Or you can follow Jules here and The Baby Food Bible here. ______________________________________________________________________________ If you need a shoulder to cry on: Two Doting Dads Facebook Group: https://www.facebook.com/groups/639833491568735/ YouTube: https://www.youtube.com/@TheTwoDotingDads Instagram: https://www.instagram.com/twodotingdads/ TikTok: https://www.tiktok.com/@twodotingdads See omnystudio.com/listener for privacy information.

FULL SHOW: Friday, July 24th, 2026 Curious if we look as bad as we sound? Follow us @BrookeandJeffrey: Youtube Instagram TikTok BrookeandJeffrey.comSee omnystudio.com/listener for privacy information.

State fair season is here and we've got a list of the new food abominations that are being sold around the country! You won’t believe the latest thing they’re deep frying...See omnystudio.com/listener for privacy information.

Your yogurt has more sugar in it than a candy bar.I am not saying that to be dramatic. Go pull one out of your fridge and turn it around. I will wait.This is the episode where we find out why you crave sugar every single afternoon even though you swear you barely eat any. And the answer is not willpower, and it is not that something is wrong with you. It is that half the food you have been buying on purpose, because you believed it was the healthy choice, is quietly spiking your blood sugar and setting up the crash that sends you into the pantry at three o'clock.You are not imagining it. That afternoon craving is physical. Your body is genuinely asking you for something, and no amount of white knuckling is going to win that argument, because you are showing up to the fight hours too late.I ate that way for years and blamed myself for every bit of it, until I found out what was actually in my breakfast.Inside: what is really happening in your body between breakfast and that three o'clock desperation, where the sugar is hiding in the foods you thought were the healthy choice, whether fruit counts, and the one change to make tomorrow morning that most women feel by that same afternoon.You were never weak. You were on a rollercoaster nobody told you about.When you are ready to get off that rollercoaster for good, the Thin Adapted System will walk you through it, step by step. Learn more at GetThinlicious.com/ThinAdaptedSystem.

This week we're talking about our favorite fair foods! Anything counts if you put it on a stick and deep fry it!

You've eaten red meat your whole life, so why does a steak dinner suddenly leave you covered in hives at 1 AM? A single Lone Star tick bite can rewire your immune system into a delayed allergy to red meat, and most people (and even their doctors) never connect the two.In this solo episode, Dr. Gabrielle Lyon discusses:Why alpha-gal reactions are delayed 2–6 hours after eating meat, and how that delay causes ER visits to be repeatedly misdiagnosedHow your blood type changes your risk (type A and O are higher-risk; type B appears protected) and why a mismatched transfusion has proven fatalThe simple alpha-gal IgE blood test to ask for, and what the numbers meanThe hidden sources beyond food: gelatin, vaccines, heparin, thyroid meds, and even heart valvesThe tiered treatment approach that resolves symptoms in about 80% of patients on meat-avoidance aloneLearn to recognize a condition that's increasingly common yet widely missed, so if it's happening to you, you'll know exactly what to test for and how to get your life back. It's not all in your head.Thank you to our sponsors:Cozy Earth - Go to https://bit.ly/3RLZNEv for up to 20% off!Timeline - Get 20% off your Mitopure order at https://bit.ly/4ptIchfSquare - Get up to $200 off Square hardware when you sign up at https://bit.ly/4gOCfZP #squarepodExplore More from Dr. Gabrielle LyonWeekly newsletter: Recipes, podcast updates, and practical weekly insights https://drgabriellelyon.com/sign-up/Apply to become a patient: Personalized care with Dr. Lyon's clinical team https://drgabriellelyon.com/new-patient-inquiry/Connect with Dr. Gabrielle Lyon:Instagram: https://www.instagram.com/drgabriellelyon/TikTok: https://www.tiktok.com/@drgabriellelyonX (Twitter): https://x.com/drgabriellelyonFacebook: https://www.facebook.com/doctorgabriellelyonChapters00:00 - Introduction00:38 - How to spot the Lone Star tick02:15 - Why this tick hunts you03:40 - Where the tick is spreading now05:10 - Diseases the Lone Star tick carries06:30 - What alpha-gal syndrome is08:45 - Why the reaction is delayed 2 to 6 hours10:20 - Cofactors that make reactions worse12:05 - Blood type and your risk level14:30 - The transfusion danger nobody screens for16:15 - The blood test and what the numbers mean19:40 - Foods and hidden sources to avoid23:10 - The three-tier treatment approach27:00 - Hidden alpha-gal in meds, vaccines, and implants31:20 - Preventing tick bites and getting testedIf you found this episode valuable, share it with someone who would benefit from it.Disclaimers: This episode includes paid sponsorships.The Dr. Gabrielle Lyon Podcast and YouTube are for general information purposes only and do not constitute the practice of medicine, nursing, or other professional health care services, including the giving of medical advice, and no doctor/patient relationship is formed. The use of information on this podcast, YouTube, or materials linked from this podcast or YouTube is at the user's own risk. The content of this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Users should not disregard or delay in obtaining medical advice for any medical condition they may have and should seek the assistance of their health care professional for any such conditions.

You wouldn't think it was as big of a deal as it is, but there's some disagreements to be had. Bree Tomasel & Clint Roberts on ZM - follow us @breeandclint on Instagram, Facebook and TikTok.See omnystudio.com/listener for privacy information.

Jungle Jim's International Market's Weekend of Fire is BACK this weekend, July 25th and 26th! We're joined by one of the show sponsors, Roland Foods, to explore their history and product line that you can come try IN PERSON at the Weekend of Fire. Head on over to JungleFests.com to get more information on the show, tickets start at only $12 and it's a great time! Thank you to Chris from Roland Foods for joining us on the show!

Two out of three Alzheimer's patients are women, and for decades that gap was written off as a side effect of living longer. The newer neuroscience tells a more specific story: menopause is not a reproductive event, it's a neurological one, and the pathology begins 20 to 30 years before the first symptom. In this episode, Louisa breaks down why the female brain loses its primary protection around 40, what actually drives the disease, and the seven evidence-based protections that can change the trajectory. She starts with the estrogen shield, the four things estrogen does in the female brain that nothing else replicates: it drives mitochondrial biogenesis, suppresses amyloid plaque formation, upregulates antioxidant enzymes, and maintains white matter integrity. You'll hear why estrogen doesn't decline smoothly but swings wildly through perimenopause before dropping roughly 80% by postmenopause, what PET scans already show in women in midlife, and why a 2021 paper by Mosconi and colleagues named menopause the single strongest predictor of Alzheimer's brain changes, stronger than age, stronger than family history. Then she turns to what you can do about it. You'll learn why resistance training, not cardio, produces the irisin and BDNF cascade that targets the exact pathological hallmarks of Alzheimer's, and why two sessions a week was enough to preserve the brain regions the disease hits first. She covers the glymphatic system that clears amyloid and tau only during deep sleep, and why 70 to 80% of women in perimenopause lose exactly that sleep at exactly the wrong moment. She walks through the HRT timing fork, 32% lower risk when therapy starts within five years of menopause versus 38% higher when it starts after 65, the MIND diet's 53% risk reduction, the omega-3 dose most women get wrong by a factor of five, and the cortisol crisis that runs like a thread through every mechanism in the episode. It's not a death sentence. It's a timeline, and there is a window where the right information changes the outcome. To sponsor an episode- https://open.substack.com/pub/neuroathletics/p/sponsor-tne *Reduce your risk of Alzheimer's with my science-backed protocol for women 30+:* https://go.neuroathletics.com.au/youtube-sales-page Subscribe to The Neuro Experience for evidence-based conversations at the intersection of brain science, longevity, and performance. _____ *TOPICS DISCUSSED* 00:00 Intro: Two Out of Three Alzheimer's Patients Are Women 00:37 The Estrogen Shield and the Four Things It Does in Your Brain 02:13 What Happens to the Brain When Estrogen Drops 03:01 The Reframe: Menopause Is a Neurological Event, Not a Reproductive One 03:31 Why Women Develop More Tau Than Men 04:15 The 20-Year Head Start: It Begins in Your 30s and 40s 05:02 When the Silent Window Collides With Perimenopause 05:44 The Symptoms Women Are Told to Dismiss 06:42 The Diagnostic Gap and the APOE4 Risk 08:59 Protection 1: Why Resistance Training Beats Cardio 09:31 Irisin, BDNF, and Fertilizer for Your Neurons 10:37 The Brain-Scan Proof: Two Sessions a Week 11:16 Why Chronic Cardio Can Work Against Your Brain 13:36 Protection 2: The Glymphatic System and Deep Sleep 14:53 How Your Brain Cleans Itself Overnight 15:56 The Sleep Collision That's Specific to Women 16:37 Why Deep Sleep Beats Total Hours 18:41 Protection 3: The HRT Timing Window 18:56 32% Lower vs 38% Higher: Same Therapy, Opposite Outcomes 20:56 The 2002 Data Still Driving the Wrong Advice 21:05 APOE4 Carriers and the Largest HRT Benefit 23:19 Protection 4: The MIND Diet and a 53% Lower Risk 24:20 The Omega-3 Dose Most Women Get Wrong 25:17 Berries, Anthocyanins, and the Foods to Cut 27:38 The Cortisol Crisis: The Thread Through Everything 28:58 The Estrogen and Cortisol Feedback Loop 30:18 The "Healthy" Routine That's Quietly Hurting Your Brain 31:08 Seven Layers, One Message: This Is Preventable _______ *Thank you to our sponsors* Function Health: https://functionhealth.com/LouisaNicola - Use code NEURO25 for a $25 credit Timeline (Mitopure): https://timeline.com/neuro - Use code NEURO for a discount IQBAR: Text NEURO to 64000 for 20% off all IQBAR products plus FREE shipping (Message and data rates may apply) Cozy Earth: https://cozyearth.com - Use code NEURO for 20% off _______ I'm Louisa Nicola - clinical neurophysiologist - Alzheimer's prevention specialist - founder of Neuro Athletics. My mission is to translate cutting-edge neuroscience into actionable strategies for cognitive longevity, peak performance, and brain disease prevention. If you're committed to optimizing your brain- reducing Alzheimer's risk - and staying mentally sharp for life, you're in the right place. Stay sharp. Stay informed. Join thousands who subscribe to the Neuro Athletics Newsletter → https://bit.ly/3ewI5P0 Instagram: https://www.instagram.com/louisanicola_/ Twitter : https://twitter.com/louisanicola_ Learn more about your ad choices. Visit megaphone.fm/adchoices

If your child eats the same five foods every single day, it's probably not stubbornness. There are five real reasons picky eating happens, and Steph breaks down every one. In this episode, registered dietitian Steph Greunke walks through the five most common reasons behind picky eating in kids, from sensory sensitivity and gut health to nutrient deficiencies, anxiety and mealtime dynamics. Using a real client story, Steph shows how a five year old's five food list grew once his mom understood what was really happening in his nervous system. You'll learn what to watch for, when to loop in your pediatrician and small shifts you can start using at your next family meal. Topics Covered In This Episode: Why Kids Get Stuck on the Same 5 Foods The Nervous System and Sensory Sensitivity Gut Health and the Gut Brain Connection Building Gut Health Without Overhauling Everything Nutrient Deficiencies and Zinc Anxiety and Food Neophobia Lowering the Stakes Around New Foods Mealtime Environment and Division of Responsibility Show Notes: Read more about Ellyn Satter's Division of Responsibility Click here to learn more about Dr. Elana Roumell's Doctor Mom Membership, a membership designed for moms who want to be their child's number one health advocate! Click here to explore Steph Greunke, RD's Mindset and Metabolism Substack, nuanced discussions on fat loss and behavior change for women. Watch this episode on our Youtube channel @medschoolformoms Listen to today's episode on our website This Episode's Sponsors  Discover for yourself why Needed is trusted by 15,000+ women's health practitioners, including Dr. Elana and Steph. Needed supports optimal health and nourishment throughout the Motherspan--from preconception through perimenopause. Enjoy their range of practitioner-formulated, third-party tested supplements and get 20% off with code DOCTORMOM. Visit thisisneeded.com Active Skin Repair is a must-have for everyone to keep themselves and their families healthy and clean.  Keep a bottle in the car to spray your face after removing your mask, a bottle in your medicine cabinet to replace your toxic first aid products, and one in your outdoor pack for whatever life throws at you.  Use code DOCTORMOM to receive 20% off your order + free shipping (with $50 minimum purchase). Visit BLDGActive.com to order. INTRODUCE YOURSELF to Steph and Dr. Elana on Instagram. They can't wait to meet you! @stephgreunke @drelanaroumell Please remember that the views and ideas presented on this podcast are for informational purposes only.  All information presented on this podcast is for informational purposes and not intended to serve as a substitute for the consultation, diagnosis, and/or medical treatment of a healthcare provider. Consult with your healthcare provider before starting any diet, supplement regimen, or to determine the appropriateness of the information shared on this podcast, or if you have any questions regarding your treatment plan.