Podcasts about grapeseed

Play Episode Listen Later Dec 13, 2021 13:30

If you're experiencing pain or cramps in your legs, there's a chance you are having issues with circulation to your legs. The good news is that there are nutrients that can help. Take advantage of an exclusive podcast offer today by visiting http://www.invitehealth.com/podcast. For more information on the products or studies mentioned in this episode, click here.

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Grape Seed May Improve Fat Loss

Play Episode Listen Later May 21, 2021 13:25

Grape seed is a powerful nutrient that can help with fat loss and blood sugar health. Learn about grape seed's ability to block the absorption of sugar and control appetite from Jerry Hickey, Ph. Take advantage of an exclusive podcast offer today by visiting www.invitehealth.com/podcast or by clicking here. For more information on the products or studies mentioned in this episode, click here.

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The Gary Null Show - 05.14.21

The Gary Null Show

Play Episode Listen Later May 14, 2021 53:15

Effects of saffron extract on sleep quality: a randomized, double-blind clinical trial Catholic University Louvain (Belgium). May 10. 2021 According to news reporting from Louvain la Neuve, Belgium, research stated, “A saffron extract has been found to be effective in the context of depression and anxiety, but its effect on sleep quality has not been investigating yet using objective approaches.” The news reporters obtained a quote from the research from Catholic University Louvain (UCLouvain): “For this purpose, a randomized double-blind controlled study was conducted in subjects presenting mild to moderate sleep disorder associated with anxiety. Sixty-six subjects were randomized and supplemented with a placebo (maltodextrin) or a saffron extract (15.5 mg per day) for 6 weeks. Actigraphy was used to collect objective data related to sleep quality at baseline, at the middle and at the end of the intervention. Sleep quality was also assessed by completion of the LSEQ and PSQI questionnaires and quality of life by completion of the SF-36 questionnaire. Six weeks of saffron supplementation led to an increased time in bed assessed by actigraphy, to an improved ease of getting to sleep evaluated by the LSEQ questionnaire and to an improved sleep quality, sleep latency, sleep duration, and global scores evaluated by the PSQI questionnaire, whereas those parameters were not modified by the placebo.” According to the news editors, the research concluded: “In conclusion, those results suggest that a saffron extract could be a natural and safe nutritional strategy to improve sleep duration and quality.” New evidence links gut bacteria and neurodegenerative conditions University of Florida, May 6, 2021 Neurodegenerative diseases such as Alzheimer's, Parkinson's and ALS affect millions of adults, but scientists still do not know what causes these diseases, which poses a significant roadblock to developing treatments or preventative measures. Recent research suggests that people with these conditions exhibit changes in the bacterial composition of their digestive tract. However, given the vast diversity of microbes found in the human body, identifying which bacteria may be associated with neurodegeneration is like finding a needle in a haystack. Seeking that proverbial needle, scientists at the University of Florida are looking in an unexpected place: the digestive tract of a tiny, translucent worm called Caenorhabditis elegans. New research published in PLOS Pathogens establishes, for the first time, a link between specific bacteria species and physical manifestations of neurodegenerative diseases. The study's lead author is Alyssa Walker, a microbiology and cell science doctoral candidate in the UF/IFAS College of Agricultural and Life Sciences. "Looking at the microbiome is a relatively new approach to investigating what causes neurodegenerative diseases. In this study, we were able to show that specific species of bacteria play a role in the development of these conditions," said Daniel Czyz, Walker's dissertation advisor. Czyz is the senior author of the study and an assistant professor in the UF/IFAS department of microbiology and cell science. "We also showed that some other bacteria produce compounds that counteract these 'bad' bacteria. Recent studies have shown that patients with Parkinson's and Alzheimer's disease are deficient in these 'good' bacteria, so our findings may help explain that connection and open up an area of future study," he added. All neurodegenerative diseases can be traced to problems with the way proteins are handled in the body. If proteins are misfolded, they build up and accumulate in tissues. These protein aggregates, as scientists call them, interfere with cell functioning and lead to neurodegenerative disorders. Czyz and his co-authors wanted to know if introducing certain bacteria into the C. elegans worms would be followed by protein aggregation in the worms' tissues. "That is, in fact, what we observed. We have a way of marking the aggregates so they glow green under the microscope. We saw that worms colonized by certain bacteria species were lit up with aggregates that were toxic to tissues, while those colonized by the control bacteria were not," Czyz said. "This occurred not just in the intestinal tissues, where the bacteria are, but all over the worms' bodies, in their muscles, nerves and even reproductive organs." Surprisingly, the offspring of affected worms also showed increased protein aggregation—even though these offspring never encountered the bacteria originally associated with the condition. "This is very interesting because it suggests that these bacteria generate some sort of a signal that can be passed along to the next generation," Czyz said. Worms colonized by the "bad" bacteria also lost mobility, a common symptom of neurodegenerative diseases. "A healthy worm moves around by rolling and thrashing. When you pick up a healthy worm, it will roll off the pick, a simple device that we use to handle these tiny animals. But worms with the bad bacteria couldn't do that because of the appearance of toxic protein aggregates," explained Walker, who developed this assessment method. "You could compare the pick to an obstacle course: just as a person with a neurodegenerative disease will have trouble getting across, the same is true with these worms, just at a much smaller scale," Czyz added. Fun fact: Human eyebrow hairs or eyelashes make for very good picks. "The worms are very delicate, so you need a tool that won't damage them. They are also transparent and have a simple body plan. Studies like ours are possible because these worms normally feed on bacteria," Czyz said. "The worms are only one millimeter long, and they each have exactly 959 cells," Czyz said. "But in many ways, they are a lot like us humans—they have intestines and muscles and nerves, but instead of being composed of billions of cells, each organ is just a handful of cells. They are like living test tubes. Their small size allows us to do experiments in a much more controlled way and answer important questions we can apply in future experiments with higher organisms and, eventually, people." Currently the Czyz lab is testing hundreds of strains of bacteria found in the human gut to see how they affect protein aggregation in C. elegans. The group is also investigating how bacteria associated with neurodegeneration cause protein misfolding at the molecular level. Czyz is also interested in possible connections between antibiotic-resistant bacteriaand protein misfolding. "Almost all of the bacteria we found associated with protein misfolding are also associated with antibiotic-resistant infections in people. However, it will take many more years of research before we can understand what, if any, connection there is between antibiotic resistance and neurodegenerative diseases," Czyz said. Meditative practice and spiritual wellbeing may preserve cognitive function in aging Alzheimer's Research and Prevention Foundation &Thomas Jefferson University, May 11, 2021 It is projected that up to 152 million people worldwide will be living with Alzheimer's disease (AD) by 2050. To date there are no drugs that have a substantial positive impact on either the prevention or reversal of cognitive decline. A growing body of evidence finds that targeting lifestyle and vascular risk factors have a beneficial effect on overall cognitive performance. A new review in the Journal of Alzheimer's Disease, published by IOS Press, examines research that finds spiritual fitness, a new concept in medicine that centers on psychological and spiritual wellbeing, and Kirtan Kriya, a simple 12-minute meditative practice, may reduce multiple risk factors for AD. "The key point of this review is that making a commitment to a brain longevity lifestyle, including spiritual fitness, is a critically important way for aging Alzheimer's disease free," explain authors Dharma Singh Khalsa, MD, Alzheimer's Research and Prevention Foundation, Tucson, AZ, USA, and Andrew B. Newberg, MD, Department of Integrative Medicine and Nutritional Sciences, Department of Radiology, Marcus Institute of Integrative Health, Thomas Jefferson University, Philadelphia, PA, USA. "We hope this article will inspire scientists, clinicians, and patients to embrace this new concept of spiritual fitness and make it a part of every multidomain program for the prevention of cognitive disability." Research reveals that religious and spiritual involvement can preserve cognitive function as we age. The authors observe that today, spirituality is often experienced outside the context of an organized religion and may be part of every religion or separate to it. Spiritual fitness is a new dimension in AD prevention, interweaving basic, psychological and spiritual wellbeing. The authors discuss the research on how these factors affect brain function and cognition. For example, psychological wellbeing may reduce inflammation, cardiovascular disease, and disability. Significantly, individuals who have a high score on a "purpose in life" (PIL) measure, a component of psychological wellbeing, were 2.4 times more likely to remain free of AD than individuals with low PIL. In another study, participants who reported higher levels of PIL exhibited better cognitive function, and further, PIL protected those with already existing pathological conditions, thus slowing their decline. Stress and stress management are under-discussed topics in AD prevention, yet the authors point out that there is ample evidence that physical, psychological, and emotional effects of stress may elevate AD risk. Kirtan Kriya (KK) is a 12-minute singing meditation that involves four sounds, breathing, and repetitive finger movements. It has multiple documented effects on stress, such as improving sleep, decreasing depression, and increasing wellbeing. It has also been found to increase blood flow to areas of the brain involved in cognition and emotional regulation and increases gray matter volume and decreases ventricular size in long-term practitioners, which may slow brain aging. Research in healthy individuals, caregivers, and those with cognitive decline found that the practice improves cognition, slows memory loss, and improves mood. The overall relationship between spiritual fitness and a person's complete physical and mental health is a topic of investigation in the emerging field of study called neurotheology. Early work has focused on the development of models regarding which brain areas are affected through spiritual practices such as meditation or prayer. Over the last 20 years, there has been an extensive growth in neuroimaging and other physiological studies evaluating the effect of meditation, spiritual practices, and mystical experiences. A neuroimaging study of KK found long term brain effects, during meditation and afterwards. Neurotheological studies can help understanding of how a practice such as KK can lead to more permanent effects in brain function that support spiritual fitness, according to Dr. Khalsa and Dr. Newberg. "Mitigating the extensive negative biochemical effects of stress with meditation practices, in tandem with the creation of heightened levels of spiritual fitness, may help lower the risk of AD. Small shifts in one's daily routine can make all the difference in AD prevention," Dr. Khalsa and Dr. Newberg conclude. "We are optimistic this article will inspire future research on the topic of spiritual fitness and AD." Type 2 Diabetes: Sitting can Cause Problems with Blood Sugar Levels, So Get Up and Move Glasgow Caledonian University, May 11, 2021 Many people spend large portions of their day sitting, which can cause a range of health problems. But many may not realise that sitting too much can also worsen certain health conditions, such as type 2 diabetes. Research shows that spending too much time sitting can cause problems with blood sugar levels – making it even more important for those with type 2 diabetes to get plenty of physical activity into their day. Type 2 diabetes causes the level of sugar (glucose) in the blood to become too high. For someone with diabetes, high sugar levels in the blood can cause serious damage to your body, including the heart, kidneys, eyes, feet and nerves. Controlling blood sugar levels is important for avoiding the risk of serious health problems. Lifestyle changes, such as adjusting diet and physical activity, and diabetes medications, such as metformin or gliptin, are used to lower blood sugar levels. Yet following recommended diets and taking diabetes medications aren’t always effective at controlling blood sugar levels, as our research found. This shows us there’s a need to re-think diabetes care and management. As type 2 diabetes can be different for everyone, how well a person controls their blood sugar levels can be influenced by different factors, such as age, gender, activity levels, diet and weight. This makes it important to target new, modifiable lifestyle factors – such as how much time is spent sitting. Research we’ve done, which looked at 37 adults with type 2 diabetes, found that over two weeks, prolonged sitting was associated with high blood sugar levels. But we also found that when people stood up or walked around between periods of sitting, they had lower blood sugar levels. Other studies have also had similar results. Our research has also shown that sitting less or breaking up periods of sitting with bouts of activity could be a simple way to manage blood sugar levels – including high sugar levels before and after breakfast, which is a common problem for people with type 2 diabetes. We found that simply walking more often could be beneficial to blood sugar control throughout the day. In fact, walking every 15 minutes for as little as three minutes each time at a person’s usual pace could be enough to help them control their blood sugar – and could even be as effective as standard diabetes medications. Other research has shown that keeping bouts of sitting shorter than 15 minutes is better for blood sugar levels. The reason walking – and other types of exercise – are so good for regulating blood sugar is because they make the body’s muscles work. Movement causes muscles to contract, which subsequently starts the mechanisms that allow the sugar in the blood to enter cells and fuel the body. This reduces blood sugar levels as a result. With many people continuing to spend large portions of their days sitting while working from home, it’s important for people with type 2 diabetes to stand and walk often. Of course, that is sometimes easier said than done. But even small changes in sitting patterns throughout the day may be beneficial to a person’s blood sugar control. For example, going to the kitchen to get water or make tea can be a great opportunity to walk around for a few minutes. Even standing or walking while taking calls or during meetings can be a good idea. It’s still important for people with type 2 diabetes to follow the advice of their doctor and stick to any special diets or take any medications they’ve been prescribed. But adding extra movement into their day will not only improve blood sugar control, it may also improve other aspects of health – including heart health and bone density. Grapeseed compound has senolytic activity Chinese Academy of Sciences, May 10, 2021 According to news reporting based on a preprint abstract, our journalists obtained the following quote sourced from biorxiv.org: “Aging causes functional decline of multiple organs and increases the risk of age-related pathologies. “In advanced lives, accumulation of senescent cells, which develop the senescence-associated secretory phenotype (SASP), promotes chronic inflammation and causes diverse conditions. “Here we report the frontline outcome of screening a natural product library with human primary stromal cells as an experimental model. Multiple candidate compounds were assayed, and grape seed extract (GSE) was selected for further investigation due to its leading capacity in targeting senescent cells. “We found procyanidin C1 (PCC1), a polyphenolic component, plays a critical role in mediating the antiaging effects of GSE. PCC1 blocks the SASP expression when used at low concentrations. Importantly, it selectively kills senescent cells upon application at higher concentrations, mainly by enhancing production of reactive oxygen species (ROS) and disturbing mitochondrial membrane potential, processes accompanied by upregulation of Bcl-2 family pro-apoptotic factors Puma and Noxa in senescent cells. PCC1 depletes senescent cells in treatment-damaged tumor microenvironment (TME) and enhances therapeutic efficacy when combined with chemotherapy in preclinical assays. Intermittent administration of PCC1 to both senescent cell-implanted mice and naturally aged animals alleviated physical dysfunction and prolonged post-treatment survival, thus providing substantial benefits in late life stage. Together, our study identifies PCC1 as a distinct natural senolytic agent, which may be exploited to delay aging and control age-related pathologies in future medicine.” This preprint has not been peer-reviewed. Team Links Leaky Epithelial Barriers to 2 Billion Chronic Diseases University of Zurich, May 7, 2021 Epithelial cells form the covering of most internal and external surfaces of the human body. This protective layer acts as a defense against invaders—including bacteria, viruses, environmental toxins, pollutants and allergens. If the skin and mucosal barriers are damaged or leaky, foreign agents such as bacteria can enter into the tissue and cause local, often chronic inflammation with both direct and indirect consequences. “The epithelial barrier hypothesis proposes that damages to the epithelial barrier are responsible for up to two billion chronic, non-infectious diseases,” says Cezmi Akdis, director of the Swiss Institute of Allergy and Asthma Research (SIAF), which is associated with the University of Zurich. In the past 20 years, researchers at the SIAF alone have published more than 60 articles on how various substances damage the epithelial cells of a number of organs. The epithelial barrier hypothesis provides an explanation as to why allergies and autoimmune diseases have been increasing for decades—they are linked to industrialization, urbanization, and westernized lifestyle. Today many people are exposed to a wide range of toxins, such as ozone, nanoparticles, microplastics, household cleaning agents, pesticides, enzymes, emulsifiers, fine dust, exhaust fumes, cigarette smoke, and countless chemicals in the air, food, and water. “Next to global warming and viral pandemics such as COVID-19, these harmful substances represent one of the greatest threats to humankind,” Akdis says. Local epithelial damage to the skin and mucosal barriers lead to allergic conditions, inflammatory bowel disorders, and celiac disease. But disruptions to the epithelial barrier can also be linked to many other diseases that are characterized by changes in the microbiome. Either the immune system erroneously attacks “good” bacteria in healthy bodies or it targets pathogenic—i.e., “bad”—invaders. In the gut, leaky epithelial barriers and microbial imbalance contribute to the onset or development of chronic autoimmune and metabolic diseases such as diabetes, obesity, rheumatoid arthritis, multiple sclerosis, or ankylosing spondylitis. Moreover, defective epithelial barriers have also been linked to neurodegenerative and psychiatric diseases such as Parkinson’s disease, Alzheimer’s disease, autism spectrum disorders, and chronic depression, which may be triggered or aggravated by distant inflammatory responses and changes in the gut’s microbiome. “There is a great need to continue research into the epithelial barrier to advance our understanding of molecular mechanisms and develop new approaches for prevention, early intervention and therapy,” says Akdis. Novel therapeutic approaches could focus on strengthening tissue-specific barriers, blocking bacteria or avoiding colonization by pathogens. Other strategies to reduce diseases may involve the microbiome, for example through targeted dietary measures. Last but not least, the focus must also be on avoiding and reducing exposure to harmful substances and developing fewer toxic products. The paper appears in Nature Reviews Immunology Study supports heart health benefits of mushroom powders Tufts University, May 11, 2021 Adding Portobello or shiitake powder to a high-fat diet may protect arteries from the detrimental effects of a high fat diet, according to findings presented at the recent Experimental Biology event. Scientists from Jean Mayer USDA Human Nutrition Research on Aging at Tufts University report that supplementing the diets of lab mice with the mushroom powders had lower body weight gains, compared to animals fed an unsupplemented high-fat diet. “Despite the low body weight gains, EchoMRI analysis of body composition revealed that the overall lean mass was not affected as significantly as fat mass, indicating a plausible positive effect of mushrooms on fat metabolism and lipid profiles,” wrote the researchers in their abstract, published in the FASEB Journal . Mushrooms Consumer interest in mushrooms and their potential health benefits has been growing in recent years, with demand for Reishi, Chaga, Shiitake, Maitake, and the rest has never been higher and the global market was pegged at $18 billion in 2014 (up from $6 billion in 1999). SPINS data shows surging sales of products with various types of mushrooms as primary ingredients across the natural, specialty and conventional multi-outlet retail channels. Reishi was up 91% for the 52 weeks ending September 4, 2016 versus the previous 52 weeks. Impressive growth is also being posted for Chaga (up 46%), Cordycep (up 19%) and Shiitake (up 26%), “While several types of mushrooms have been studied for their effects on serum lipid profiles, few studies have demonstrated edible mushrooms’ effects on atherogenesis,” explained the Tufts researchers in their abstract. Study details L-ergothioneine facts L-ergothioneine was first isolated as a natural compound from rye ergot (Claviceps purpurea) in 1909. It is naturally present in small amounts in food sources like mushrooms, some varieties of black and red beans (Phaseolus vulgaris) and cereals. The human body has a dedicated transporter for the molecule, which is a potent antioxidant. Lab mice were divided into one of five groups: A low-fat control group (4% fat); a high fat control group (8% fat); a high-fat diet supplemented with Portobello mushroom powder; a high fat diet supplemented with shiitake mushroom powder; or a “control mixture”, which matched to the average nutrient levels of the mushroom powders. After 16 weeks of feeding, the results showed that animals from both mushroom groups had reduced body weight gains, compared to the other dietary groups, with the weight gain lower in the shiitake group compared to the Portobello group. Additional analyses showed that only mice fed the shiitake powder had significantly fewer aortic lesions compared to the high fat control mice and the control mixture. “These results further support the potential role of high levels of bioactive compounds such as ergothioneine, a strong antioxidant in [shiitake mushroom], on suppression of dietary fat induced atherosclerosis, an inflammatory disease of arteries,” wrote the researchers. The study was funded by the USDA and the Mushroom Council. MIT Study Suggests Six Foot Social Distancing, Limited Occupancy Rules Are Completely Pointless After over a year, scientists have determined that social distancing and limited occupancy rules may be totally useless National File, April 26, 2021 A new study conducted by MIT scientists and released this week reveals that the six foot social distancing and limited occupancy guidelines made law in most of the civilized world have done little to slow the spread of COVID-19, and suggests the only way to reduce the spread of COVID-19 is to limit exposure to highly populated areas and areas where people are physically exerting themselves, such as gyms, or areas where people are singing or speaking, such as churches. The study reveals that the social distancing guidelines employed throughout much of the world for over a year have done nothing to limit the spread of COVID-19, suggesting that the adaption of the guidelines did not stop the spread of the of the China-originated virus, and it can only be slowed with the employment of severe lockdowns. Paradoxically, states and cities that have engaged in severe lockdowns have seen the largest spikes of COVID-19. “We argue there really isn’t much of a benefit to the 6-foot rule, especially when people are wearing masks,” MIT professor Martin Z. Bazant said, as reported by NBC. “It really has no physical basis because the air a person is breathing while wearing a mask tends to rise and comes down elsewhere in the room so you’re more exposed to the average background than you are to a person at a distance.” In other words, widespread mask wearing may simply change the physical vectors of transmission within a given room rather than stop it, effectively making six foot distancing rules pointless. In their study, Bazant and the other researchers declare, “Adherence to the Six-Foot Rule would limit large-drop transmission, and adherence to our guideline, [of limiting time spent in densely populated areas], would limit long-range airborne transmission.” In the guideline, the researchers write, “To minimize risk of infection, one should avoid spending extended periods in highly populated areas. One is safer in rooms with large volume and high ventilation rates. One is at greater risk in rooms where people are exerting themselves in such a way as to increase their respiration rate and pathogen output, for example, by exercising, singing, or shouting.” Bazant also told the media, “What our analysis continues to show is that many spaces that have been shut down in fact don’t need to be. Often times the space is large enough, the ventilation is good enough, the amount of time people spend together is such that those spaces can be safely operated even at full capacity and the scientific support for reduced capacity in those spaces is really not very good.” He added, “I think if you run the numbers, even right now for many types of spaces you’d find that there is not a need for occupancy restrictions.” This comes on the heels of a study that suggests the Pfizer vaccine could cause severe neurodegenerative diseasescaused by brain prions created by the mRNA-style vaccine. National File reported, “‘The current RNA based SARSCoV-2 vaccines were approved in the US using an emergency order without extensive long term safety testing,’ the report declares. ‘In this paper the Pfizer COVID-19 vaccine was evaluated for the potential to induce prion-based disease in vaccine recipients.’ Prion-based diseases are, according to the CDC, a form of neurodegenerative diseases, meaning that the Pfizer vaccine is potentially likely to cause long term damage and negative health effects with regards to the brain.”

covid-19 united states university china stress research sleep spiritual philadelphia fun local mit movement lifestyle journal nbc md human seeking disease effects als alzheimer's disease studies scientists cdc belgium pfizer controlling parkinson sciences sf lab tucson arizona impressive worms usda zurich mrna puma allergy life sciences sixty tufts university agricultural integrative medicine rna intermittent mitigating kk radiology spins meditative integrative health tufts pil adherence nutritional sciences pfizer covid paradoxically thomas jefferson university reishi chaga louvain khalsa newberg neuve portobello bcl gse shiitake chinese academy tme prion experimental biology marcus institute caenorhabditis maitake martin z gary null grapeseed swiss institute sasp kirtan kriya national file prevention foundation noxa so get up

Natural Gluten Protection: Charlene Van Buiten, PhD

Gut Check Project

Play Episode Listen Later Mar 18, 2021 63:04

Hello Gut Check Project fans. Welcome to Gut Check Project and KBMD health family. I'm Eric Rieger here with my awesome co host, Dr. Kenneth Brown. We have another special show. We just keep we just keep outdoing ourselves with smart people. I'm like I normally I've well I'm becoming very comfortable being the stupidest person on these zoom calls right now this is like this is the new norm, me being the absolute dumbest person on the screen right now.If you're the well, that's thank you. That's really weird. And and if you're the dumbest, then this is gonna be a really, really intelligent show. So today, Episode Number 52. We have a special guest. This is Dr. Charlene Van Buiten. She is an Assistant Professor of food science and Human Nutrition at Colorado State University. Hello, Charlene. How are you doing today?I'm doing well. How are you guys Doing great. We're doing great. I'm not going to introduce the paperwork that we're going to get into. But what I am interested...before we get into some incredible information about your research around celiac disease, and how essentially people can stave off long term inflammation. We always like to get to know a little bit about you. But we did print off your resume. And it looks to me like from all of the stuff that you do in the CV, that you started sometime in the womb getting things done.So you've been like publishing papers in utero somehow.Yeah, yeah. It's it's a really rare skill. So.So where are you? Where do you Where are you from originally?Originally I'm from Connecticut, grew up there. And then did my bachelor's degree at University of Connecticut in nutrition.Nice. And how long have you been at Colorado State?I've been at Colorado State about a year and a half now. So I got about six good months before everything shut down. Still happy to be here. It's a nice place to be locked down in at least.Yeah, yeah. Yeah. Yeah. Absolutely. The northern part of Colorado. It's it's definitely beautiful up there. So before you read Colorado State, let's see where else you were a postdoctoral fellow, obviously. And then, is there any other stops along the way that really leapt out to you and ended up pushing you into Colorado State to do you know, good nutrition for human?Um, yeah, I would say probably the most important step in my whole academic journey was at Penn State where I did my PhD in food science. That's kind of where all of the research that we'll talk about today was really conceived. It was just kind of a one off idea that my PhD advisor and I had just one day, you know, oh, what if we looked at interactions between gluten and tannins, and then, you know, I kind of went back to my office, first year PhD student really excited. And all of a sudden, it was like all of these ideas just in terms of the chemical interactions and what this means for nutrition just designed this whole project. And in a really rare case of circumstances, everything I had designed in my first year of my PhD ended up being what I eventually did over the course of the next five years. I don't think anybody is ever that lucky. Yeah, and the project turned into what you all were able to read before inviting me here. We will definitely dive deep into that. But I'm really curious. So I've, we have the CV here that shows your academic pursuit. I want to know why Charlene, Dr. Charlene, Dr. Charlene decided to do the study of food science and nutrition. Let's just start from there. And then I get the passion once you've latched on to something, but I'm always curious how people find their way like, like, how you how you got there.Yeah, I think I discovered Food Science a little earlier than the average person. Most people will get into it in college, having followed a path of chemistry or biochemistry, and then realizing they can apply all of these concepts to food. But I actually was in the Future Farmers of America when I was in high school. And I thought that I wanted to be a vet, and then realize that I was not really into like blood or sick animals or anything. And one of my teachers was like, we have this competition. It's called food science. you design a food product, you talk about safety and everything. And I was sure sounds cool. And the first day that I met with that team for this competition, we got a textbook chapter on canning. And I was reading about canning, and I was like, I was really interesting. Like, if you can something it'll last a really long time. Or if it's done incorrectly, it can be so dangerous that it can kill you. Kind of dichotomy there. I was like, food science is crazy. And just from there was like obsessed with it. And, yeah, I was for nutrition, grad school for food science.This kind of reminds me of the whole mycology thing that we were talking about before. Where like you might find a brave food canner and you might find an old food canner but you won't find them in the same person. I'm going to just dabble in some aggressive food canning and see what happens. They don't walk around anymore. We were we have Paul Paul Stamets was talking about that. And then the other mycologists, we've talked to mycologists that actually discuss that they feel the same way where it's like, look, you can have a mushroom that will save you. But if you prepare it wrong, or eat the wrong one, you're gonna die. If you have food canning, you can have food forever. But if you do it wrong, you can die. Well, that is awesome. So reading your article, or reading your paper, which is a review of your thesis, which tells me that you know this essentially better than anybody in the entire world because you did a thesis on something that I have been searching for for a very, very, very long time. I developed Atrantil to help people with bloating and irritable bowel syndrome. And then we started learning I late started learning about these effects of polyphenols came across your article, your review, which is titled gliadin sequestration as a novel therapy for celiac disease, a prospective application for polyphenols. This is the thing that really I've been looking for for a long time, we've known the benefits of polyphenols, but you're the first person that has been able to explain why I'm gluten sensitive. And once I start, once I started taking Atrantil whenever I would eat gluten, I didn't have issues, and I really couldn't explain it. We've had patients that say, when I, you know, when I take these large polyphenolic compounds that are in Atrantil, I can eat wheat. Why is it I didn't know I couldn't actually say from a molecular reason. And then I came across your paper. And this is absolutely fantastic. It's 32 pages of incredible material. And 185 references my goodness, you put some work into this congratulations on putting together what I think is the most comprehension review of polyphenols in the setting of celiac disease. So once again, if anybody listened to this, know somebody that has celiac disease, or has a family member, or has celiac themselves, this is something that really we need to share as a community. We need to get this out there and your work is really pivotal to explain the science, which is so cool. So let's jump into it. Because it's awesome.Yeah, I don't even know where to start. Because you you described multiple different mechanisms of action on why polyphenols begin to work. So what drove you to to put these two associations together? Why celiac disease and why polyphenols?So at the time that we came up with this project, I had recently joined my graduate advisor Ryan Elias at Penn State, I joined his lab, and he was doing a lot of work on wine quality. So as a food chemist, you know, we're looking at oxidation of polyphenols, how that can affect wine astringency, etc. And so I was, you know, showed up to grad school thinking I was going to work on wine. And then we found these papers that were studying protein polyphenol interactions using tannic acid with peanut allergens. And so that was an interesting paper doing a little bit more reading, thinking about that. And then thinking about, you know, still wine. And I came across these papers that were using gluten as a fining agent and red wine. So fining is the interaction between polyphenols and wine and a protein that will actually precipitate those polyphenols and take them out of wine to kind of soften the mouthfeel. And so I saw that and knowing that gluten is this immunostimulatory protein, I was like, why are they doing this? That seems crazy to me, and Is it hurting people and you know, it's not labeled, because it's something that's not technically in the product, because it's falling out as a solid. And that was just sort of the the end of the string on that ball of yarn that we kind of started to unravel. Um, and looking at that in terms of a food processing aid, I thought, what if we looked at this from the perspective of a nutraceutical? So if we know these interactions are happening already. Can we flip this around and put it in the human body? Can these interactions still occur? What is happening to the protein? How does that affect the actual mechanism of the disease? And, you know, we just came up with all of these questions from there, but it really started with gluten as a fining agent in wine.That's incredible. That is a that is a lot to peel back as you're starting your sort of academic career to take this on, and then suddenly go down a rabbit hole and you end up over here with a disease. That is, and thank you. I mean, that is crazy to take on that. You just discussed layers and layers that I imagine you were looking at an article that then led to another one led to another one and then you finally went, oh, this is way bigger than I thought.Yeah, there's 185 references on the paper. It's just like the tip of the iceberg.Well just to reset for everyone to those who suffer from celiac disease, obviously know about gluten and want to avoid gluten, but maybe not everyone understands why gliadin specifically, is what it is, is what we're concerned with with its blog. So why don't you explain a little bit about gliadin itselfto ours. So gluten is a heterogeneous protein made up of two subunits. So we have the gliadin, as well as glutenin. And those two proteins will come together forming inter and intra molecular bonds in order to form this gluten protein kind of as a whole. But it's the gliadin that has these repeat motifs in its amino acid primary sequence. And it's usually a prolene. That's one amino acid away from a glutamine, that's going to get recognized in the human body by an enzyme called tissue transglutaminase, or transglutaminase. Two, and that gets a deamidated. And then that's the area of the protein that's recognized by antigen presenting cells. So it really comes down to the amino acid sequence in the gliadin, versus what's typically seen in glutenin. So step back, what you just described is exactly what happens to 1% of the population because celiac disease is the most prevalent autoimmune situation, or autoimmune disease that's there. And what you just described was the amino acids, the prolene, and the glutamine actually form the gliadin. My hearing that right, so those two forms of gliadin.Right, so they're found within the structure of gliadin. So gliadins really are a class of proteins. There's alpha, beta, omega. And then within that alpha one, alpha two, alpha three, there are so many types of gliadins. But sort of this consistent pattern that we see in those gliadins is a really high percentage of prolene, as well as glutamine.Okay.So, in your article, you did describe something that I was I wanted to clarify on this, you described the prolamin glutamine residues and the sulfurus component a pro amine assisting in the ability to find these disulfide bonds, all of that, is that why gluten makes things spongy, because of these disulfide bonds is used in so many things.Yeah. Yeah. So disulfide bonds are formed within the structure of gluten over the course of hydration, oxidation and mechanical kneading. So that's what you see when you're making like bread or pasta, and that dough sort of starts to really come together. That's a result of the formation of disulfide bonds.Nice.Which is what makes it yeah, which it's that texture that everybody that we're that's which is why when you get gluten free bread, you're like, no. Not the same.Yeah, it kind of forms that balloon structure to leavening.Yeah. So I'm gonna I have actually sent back some some gluten free pasta. Can I have some more disulfide bonds in here?Yeah, they don't have that in a shaker Ken. It's not there.That is that is impressive. So what why why gliadin. Why gliadin because we know that gluten is formed of of these two different proteins. But why gliadin being the more problematic protein in the in the gluten molecule.So gliadin is more problematic, because as I mentioned, that higher frequency of the amino acid residues, the prolene, and the glutamine just found in that particular order prolene, something else, glutamine is what's going to make it more recognized by the body. It's also this high amount of prolene results in almost like an unraveled protein structure. And that is something that's recognized structurally by the body as being a problem, it's more difficult for enzymes to break down gliadin because of all of those prolenes, because of that unraveled structure, and then that unraveled structure allows it to be it allows it to interact with that tissue, transglutaminase enzyme as well.So let me stop you right there. So you said something, and that's kind of what I wanted you to say is that gliadins are resistant to digestive enzymes. So you have this thing that your body can't readily break down. So as a scientist, my patients ask, what's the deal? Why is celiac on the rise? Why is it exponentially in the rise? Why are more people saying that they have gluten intolerance, whether or not comedians will make fun of that like, like, it's like, it's something that's in your head, but I am very gluten intolerant, but I don't have celiac disease. So why do you think we're seeing more of it?There are quite a few ideas as to why we're seeing more celiac disease and I know that one of the prevailing hypotheses is kind of based on exposure on whether people have been exposed to gluten at certain times in their life, it's also associated with an overall increase in autoimmune disorders worldwide. So I think that there's probably a link there for sure.So you talked about this, and I'm jumping ahead, but you did show how gliadin can actually create some paracellular leakage, so, so to speak, or that so I see a lot of my patients that will have celiac disease and then show up with another autoimmune disease. So the question is, do we really is one of the reasons why we're seeing so much autoimmune disease like Crohn's and ulcerative colitis could it be precipitated by an inflammatory process in the gut, beginning in the gut? And I just bring this up, because maybe you're at the tip of the iceberg on possibly one of the causes of why we are developing so many autoimmune diseases. What's your theory on as on how we raise these crops, and how gluten has sort of or the wheat has changed over the years from the amber waves of grain to short, stocky plants?Well, in terms of the molecular profile of the gluten itself, I'm not as familiar with that research as probably some other more agronomy focused individuals are, but in terms of actual food products, so what we end up seeing in bread and pasta, the overall gluten content really hasn't changed over time.Really? Okay. That's actually something that I think I was, I've told my patients wrong. I've told them that we're probably getting more gluten, which is one of the reasons why we can have thatNo but I found it interesting, though, because you did reference the alpha beta and omega different gliadin subunits. And then even from there, there's sub sub units of one, two, three, and four, possibly, and as you said, I don't want to press you on this. But maybe maybe the the expression is just simply different from all of those different units over time, depending upon the mean, GMO, or not GMO or hybrid, or, who knows, it's hard to it's hard to say.Yeah, it's also difficult when considering whether there are differences based on those individual gliadins. Because that prolene x glutamine pattern shows up in all of them. repeatedly. Yeah. And in my, in some of my papers, I've focused on alpha two gliadin as one of these specific proteins. And that one just happens to have many, many overlapping at the topes in terms of recognition and celiac disease, but it's certainly not exclusive to just that one subunit.Can you comment on these different subunits? And in your paper, you discussed the the starting point of causing an inflammatory cascade with interleukin 15? I believe it was 15 Have you? Can you comment on that, and that's in the relationship for my gastroenterology colleagues, to lymphocytes because we always look for intraepithelial lymphocytes. And I think you show the mechanism through IL 15.Right, so in the celiac disease inflammatory cascade, we start with the recognition of gliadin by the CXCR3 receptor on intestinal epithelial cells. And that's one of the prevailing hypotheses in terms of pathogenesis is that the CXCR3 receptor will stimulate the release of zonulin zonulin will then trigger that paracellular leakage that you mentioned earlier. And as the gliadin passes through the laminapropria, then we see this release of IL 15 from the intestinal epithelial cells and that IL 15 is what's going to recruit those intraepithelial lymphocytes. And so that infiltration of those lymphocytes into the intestinal barrier is one of the Hallmark one of the Hallmark traits of celiac disease from the clinical perspective, as I'm sure you're very familiar with Marsh scores. For example,Let's back that up. Because that is a key, everything you just said. But I want my colleagues to understand this because as somebody who is a strong believer in intestinal permeability, aka leaky gut on Google, but intestinal permeability, from talking to my colleagues leading to other things, let's let's walk it back. You discussed how gliadin binds to CXCR3 which is fancy and everything but dumb it down for me really quick gliadin leads to this which leads to zonulin which leads to this so that I can tell my patients and my colleagues can tell their patients. This is this is the process of why I want you to avoid or to avoid gluten to avoid gliadin.So I guess what you would tell patients is basically that their intestinal lining is extremely sensitive to this individual protein and when they take in this protein their body is it's it's mounting a response almost as if there is an invader an immune response to this protein if that is helpful.And you showed it is helpful because zonulin is something that I look for I actually found a lab that can order that so I can look and see, okay, I believe that you do have some intestinal permeability. We know that infection, bacterial overgrowth, and in talks that I've given, I say that high ingestion of gluten does this lead to increased zonulin. I didn't have a mechanism how it did, but now we realize it. You just explained it. So it makes it like every time you dial it down a little further, you're like, no, I believe it more now. So I've been saying that for a long time. Yeah, that is really cool. So yeah, so you, in your science have shown that zonulin leads to intestinal permeability.I was not the person to discover that. But there there is a I believe...You have the opportunity to own it right now. Nobody else has stuck their flag in it.I'm not gonna take credit.You can credit for everything you want. Until somebody else calls me right now and says "that's mine!"Brilliant, man. Yeah, yeah, there there is the mucosal immunology lab at Massachusetts General Hospital, Dr. Alessio Fasano who headed that work. Yeah, I would love to take credit for it, but I think that would follow my career in a negative way.Alessio Fasano basically, I would fly and just listen to him lecture and then leave the whole rest of the, you know, the lecture yet Alessio Fasano is one of my heroes. So yeah, for sure. That's that that's why I thought it was funny. If you claimed it. He seems to have relaxed a little bit over the years, he needs to get back at it. That is awesome. Um, let's talk a little bit about the whole section that you have on treatments, because you did a great job of summarizing different treatments that pharmaceutical companies different people have tried to do. I'm very keen to well, anyways, I'll let you get into it, because he did a great job of reviewing all of it and to show what has promise what doesn't what's there, what has failed in clinical trials, before we even begin to discuss the polyphenols because then the rest of your paper is about, I believe that this is probably the best mechanism. So do you remember some of the stuff that you have in the paper about a few of the different mechanisms that different pharmaceutical companies are looking at?Yeah, for sure. So they can kind of be broken down into two major classes. So I think of them really as patient focused versus protein focused and the patient focused therapies are going to be kind of your immunomodulators things that are affecting the individuals the individual's immune response, that inflammatory cascade through for example, Nexvax was a vaccine that was I think it got to phase two trials and then eventually was, was shut down. We have larazotide acetate, which is a zonulin inhibitor. That one is in I believe, phase three trials now, which is pretty exciting. And those that target the immune response. I also I have to mention my favorite, which is the hook worms. So a hookworm infection can actually mediate immune responses, then take down what would be this overactive immune response and celiac disease, immunosuppressive effects of hookworms have been.So we have looked at trying to use worms for Crohn's disease for the same for the same reason. How does it do it in celiac disease?So in celiac disease, it just dampens the immune response. And what they've shown is that in vivo, individuals who've been infected with hookworms have a decreased IL 15 release upon stimulation with gluten.Interesting. That's the thing where we always say that in third world countries, you don't see autoimmune diseases. A lot of us argued that as to why. Yeah, so that's probably my favorite that I haven't done. But then we have the the protein focused therapies, which I think the most notable are the enzymes. So if you're orally taking in an enzyme that will help break down gluten further, that's one that's been shown to be effective, also some antibodies that will bind to gluten and prevent its digestion. So it's kind of a similar mechanism to what I talked about with polyphenols and those protein focused are basically going to either break down or further sequester. gluten from digestion. .Yeah, you got into a little bit about how these proteins bind and how there's different mechanisms with polyphenols really quick. The nexvax, was that, was that ImmusanT? Do you know the company that was doing it?Yes,So years ago. So Bob Anderson is a guess is a PhD gastroenterologist out of Australia. I had hooked up with him when we were just beginning the whole concept of using polyphenols to treat IBS. And, and it shows how difficult it is to really take a concept. And take it all the way through to something you can get through the FDA because it was like 8, 10 years ago that he was working on this, and it started a company. And then when you said that I was reading your paper, I was like, oh, it didn't work. That guy put his life. I mean, put his heart and soul into it. And so shout out to Dr. Anderson, who really kind of, I think, hopefully his next version will be able to do this. So we can have a vaccine. Everybody's talking vaccines right now. So we'd love to have the old vaccine.It's a hot topic.That's awesome. You wanna ask anything about that? About all of that? Yeah. Man, you must be tired. Thanks, Ken. That was awesome. No, I find it incredibly interesting the way that you've had this pathway to to figure out what proteins are the biggest threat. I was surprised from what you had written specifically about hookworms. And I was just thinking about the, you know, those who who wouldn't have an inflammatory issue because they weren't wearing shoes. Isn't that how you transmit hookworms is through the soles of the feet?I do not remember my parasitology right now, do you know Charlene?I'm not sure I'm pretty sure they were orally administered, at least in the studies.I'm sure in the study they were. My version was the was the old version. We're gonna see if hookworms work here, everybody take your shoes off. That vat right there has placebos or that vat has hookworms just jump around and see what happens.So remember before we recorded and started this episode, we told you we'd leave all of the all of the mistakes in that joke didn't work. And that's fine. It happens occasionally.But I think it's really important because leading up to that you're discussing all these different ways that pharmaceutical companies are trying to do it and people are trying to figure it out use it's really not always like the hookworms oral ingestion, not soles of the feet. But I do think hookworms happen because you get exposed to it. So then this is when you propose why polyphenols. So now this is the peeling back where now you're going to discuss polyphenols. So looking at all those different mechanisms, why do you 30,000 foot view, why do you think polyphenols will be beneficial, and then we'll dial down to the different steps, you've got some great charts and steps A through F on how it works and some incredible science on everything. So why did you think the polyphenols would do this in the very, very, very beginning?So in the very beginning, it seemed like there was probably a pretty good chance that polyphenols would be able to be beneficial because we knew from those studies with using gluten as a fining agent in wine, that there would be an interaction between gluten and these polyphenols. And then we have sort of this added benefit of knowing that polyphenols are generally safe, you know, people consume them every day, as long as they're eating fruits and vegetables. And we know that they have these other beneficial effects for so for example, they have these antioxidant, anti inflammatory effects that are occurring when these compounds are not interacting with protein. So we know that they're already generally a pretty good thing. And protein polyphenol interactions are just kind of this natural phenomenon that we see all the time in many different contexts. So just starting out it seemed like it was probably going to be a slam dunk.That's awesome. All right now, oh, where was it page for this page 19. That little picture sums ups a lot of important things that little picture right there sums up about 15 or 12 pages of material. So this is the your graph here shows stepwise why you can demonstrate how a and then we'll get into this after you go through this but a large polyphenolic compound with more branches can do some of these things. So this is kind of the steps A through F on how these polyphenols may help us deal with gliadin. So on your first part right here, can you please explain the physical sequestration of native gliadins.So with native glutens that's going to be your gliadin before it interacts with any of your digestive enzymes in your gastrointestinal tract. So that would be the form of gliadin, that's going to show up in, for example, a slice of bread. So these are going to be higher molecular weight proteins that are fully intact and haven't been digested at all. And these are able to interact with polyphenols through a variety of molecular mechanisms. So we see a lot of hydrogen bonding, we see ring stacking, one of my earlier papers really gets into the weeds in terms of the types of bonds that are formed from but we see these interactions and the formation of this precipitate and solution. So if you were to combine a solution of polyphenols in a solution of gliadin, you would see it actually form a solid and start to fall out of solution, which is a pretty good indicator that there is a physical interaction going on. So it's kind of the first step. And we see that also with gliadins that have been digested by pepsin and triptan which are two digestive enzymes.What what polyphenol did you start with specifically, what type of polyphenols?So I specifically first was interested in Epigallocatechin Gallate, which is the primary catechin found in green tea. I was interested in egcg because because of its prevalence in green tea, and we know that it has all of these other beneficial effects, it was being studied, in terms of its anti obesity and anti inflammatory effects by another group at Penn State at the time. So it seems like the one to target and some of my later more applied work used green tea extract. So that would also combine other types of catechins and smaller phenolic compounds.Nice. We're gonna get into that and a little bit here. All right, then in your beautiful little graph here. Step two hydrolyzed gliadins.Yeah, so what I just mentioned hydrolyzed gliadins, that would be those which have encountered pepsin and triptan. So breaking those proteins down into smaller digested fragments. And we see the same sort of precipitation forming the same kind of haze formation when we combine those in solution.So basically, we're talking about a larger gliadin molecule versus a smaller one. Regardless, the polyphenols are going to suck up, grab it, and sink down to the bottom. What was that called in wine again? Would you consider this fining also, even though it's not in the wine industry? Can we use theIt is the same molecular mechanism. But it's, I mean, fining I think, refers more to the processing. But we do see protein and polyphenol interactions similar to this in a lot of different areas of science. So again, in wine, because it's sort of the root of this project, we see interactions between small prolene rich proteins and polyphenols in astringency. So like if you take a sip of red wine and you kind of get that drying sensation on your tongue, that's actually the polyphenols from the wine, precipitating your salivary proteins, which are also rich in prolene.So that was I always wondered that also. So okay, so quick question, which is interesting. So if it well, I'll save it for later because I want to go through the mechanisms first. So that's two mechanisms, but I got so many questions for you related to all this stuff. Then there's the aspect of digestive enzyme inhibition.Right. So um, this is actually I think one of the one of the really interesting parts of this study is polyphenols have been noted for anti nutritional properties and the prevention of protein digestion, and a few different studies in the past, showing that individuals have a high intake of polyphenols, they actually can sometimes have issues with protein absorption. So one of the reasons is the direct interactions with protein like we just mentioned, between the polyphenols and gliadin. But another is the fact that these polyphenols can directly inhibit the action of digestive enzymes through either binding directly to the enzyme and kind of changing the shape of the enzyme preventing it from being able to preventing it from being able to hydrolyze its substrate or binding in that same binding pocket for the enzyme and preventing the substrate from even getting in.So that's fascinating. So there's there is a little bit of a debatable thing because when working with scientists in the cattle industry, there's actually some data to show that when you give sheep and cattle large like tannins, they actually have improved nutrition and but they're ruminants and then people try extrapolates the ruminants over here. And then we've worked with some scientists that have actually said, well, the binding, if it binds to the protein, not necessarily the protease or the lipase, or whatever pancreatic enzyme it is, that when it gets since the actual large tannin does not get absorbed, it stays intraluminal, the body can digest the protein off, and then the tannin keeps going. So there's it's interesting because I think that there is some debate a little bit where like you have people like Anna Hagerman that are talking about how it can be an anti nutritional thing. And then you've got these other people in sports nutrition saying no, actually, you can improve the overall nutritional value of foods by taking it with a polyphenol. And so it's it's a fascinating area. And I think that it's kind of a moving target we have seen in clinic in my clinical practice, and in the studies that we've done, we've seen beneficial results using polyphenols. And I think that's why it can do some different things like work as a fasting mimetic molecule and things like that. That's That's really interesting. I did not know that it has the potential to bind to the digestive enzyme. I had not come across that before wild. So...Yeah, because enzymes are proteins. The next one, improved barrier integrity and transport and decreased transport. So um, there have been some studies that have shown in individuals with leaky gut or intestinal permeability, that polyphenols are able to just directly affect intestinal barrier function. And I showed in one of my studies actually, in our untreated controls that we saw an increase in barrier integrity, when we just use green tea extract, compared to the control, so in the absence of gliadin, we still saw an increase in transepithelial electrical resistance,Improved leaky gut, do you have a mechanism for that when it's not related to gliadin?Um, so in terms of improving it, when it's not related to gliadin, it's most likely just related to the inflammatory cascade. And, you know, the gut is kind of just always in flux, and always producing, you know, interleukin 6 810, just everything and kind of mediating that response, I think, can expose potentially some underlying permeability, that it can then reverse.I love that you say that because we talk a lot about other things that create intestinal inflammation like high fructose corn syrup, polyunsaturated fatty acids, like soybean oil, and things like that, that have been shown to create an inflammatory response. So you said something really interesting. We're talking about gliadin here, but you this also shows that it can help with the leaky gut, intestinal permeability, whatever you want to say, when it doesn't even it isn't related to gliadin it can actually do that related to the inflammatory cascade, and we talk a lot about inflammation on the show all the time. inflammation is good when you need it. Bad when it stays there all the time. And unfortunately, our diets I think that we tend to keep it inflamed, if you eat the typical, you know, American diet, the sad diet, you're gonna you're gonna have an inflamed gut, you need to protect it. Definitely. And you haven't gotten to zonulin yet have you?We talked about Zonulin a little earlier.No, like during during the cascade that you had written down with your hand. The reason why I say that is because you had long before in conjunction with the leaky gut protection. You had mentioned that zonulin contributes to leaky gut. And since we had mentioned it earlier, and he hadn't put it on there, they're probably controlling the, or keeping the decrease of zonulin, after having enough polyphenols would also lend toWell, now that he brings it up. So you wrote that gliadin binds to myd88, which ultimately releases the zonulin. So does it prevent the binding to the myd88? Is that how it prevents zonulin from from being released?We don't know the precise mechanism in terms of what interactions it's actually preventing. So where it's really targeting that inflammatory cascade, it would make sense based on our data, that the polyphenols are sequestering the gliadin and preventing it from binding to anything else. But in terms of studies where we actually pinpoint that mechanism, those haven't been done yet. So I think it would be really interesting to do some of this either in vitro or ex vivo if we were able to get tissue cultures to see how that affects really the zonulin release because that's kind of the the linchpin in that mechanism.So that's fascinating. So I've had you know, I've always I treat a lot of small intestinal bacterial overgrowth SIBO patients and I will check them and they will have increased levels of zonulin. I assume it's related to the bacterial inflammatory cascade and we treat it and it goes down. Treat them with Atrantil and it goes down. And I'm assuming it's I got rid of the bacteria, but you just brought up something interesting. There may be something more nuanced going on.Or SIBO I mean a lot of a lot of different options.Yeah. So that's, I think that's, that's another angle. It just shows how much I think there's so much cool chemistry, cool physiology, cool applications of this, that you're that you're really tapping into. And you're, you're bringing up your own questions, you're gonna have a long career chasing your own thoughts. So. And then, we already talked about the anti inflammatory activity, NF Kappa beta, and things like that, that you basically discussed, which is the overall decreasing of the inflammatory response. And then the final one that you discuss in this in this in this figure is the transglutaminase downregulation. Can you explain that that one I was struggling with.Yeah, so that actually is from a really recent paper by a group out of Louisiana State University. And they found that when treating intestinal cells in vitro with Coco polyphenols, they saw a down reveal a down regulation of tissue transglutaminase. So when we have this exposure of gliadin, to our intestinal cells, transglutaminase is released kind of as a response to epithelial damage. It's an enzyme that is found in everyone's body that's associated with wound healing. So when the intestinal when your intestinal barrier is kind of infiltrated by intestinal epithelial lymphocyte, intestinal lymphocytes, sorry. When you see that infiltration, and that damage that's occurring, that's when transglutaminase is released. And what they found in vitro was that we're not seeing that release of transglutaminase when polyphenols were added to that culture.That's super cool. You probably don't have a direct MLA on that yet, but it's definitely been noticed as a as a decrease. Is that what you're saying?Right, yeah.Okay. Now that that's very, very cool, though. I don't think I'd ever heard that before at all.No, that is really cool. And the mechanisms that how you're going to all of this is just absolutely incredible. Alright, so let's dumb it down real quick, for me. I need my prolene and my saliva. And now I understand why, so can you tell me how fat...so like if I eat a ribeye and then take a big, bold Cabernet? Why the Cabernet doesn't have that astringency while I'm eating a fat I've always wondered...Yeah, so fat will coat your tongue. And it's basically creating a layer between the proteins that are in your saliva and inhibiting that binding.So it's, it's making the tannin just slide over the prolene is what you're saying?Um, yeah, you could explain it that way.Well, that's, I'm gonna explain it that way to myself. I'm not gonna get more complex. I'm just gonna go you're just doing this to let it slide over. I liked the way she said, "you could do that."Alright, so in theory, we have done I mean, it's, it's not fining because it's the but but you need to come up with your own term when when polyphenols bind gliadin and sink to the bottom. So shining, Charlene fining and it's Charlening. So when you're Charlening gliadin down in there and then if I take so if I put a bunch of gliadin in this cup and then I put a bunch of polyphenols in there and it it Charlenings it down Charlenings, can I turn that into a verb? Yeah, you did. You just did!So when I'm Charlening the gliadin to the bottom of the cup, and I mix it up and I swallow it. This is the other concept I'm trying to think of does the body then it goes down. I don't feel the astringency because it's already bound to the gliadin or whatever. It's I'm not getting that but will the body then break off? Will the enzyme since the polyphenol is tied to the gliadin? Will my body break off that Charlening molecule? In other words, will it can it still digest the protein that is attached to it?So in terms of whether it can still digest the protein, our data says that it will not so doing an in vitro digestion of polyphenols and gliadins that have been sort of pre combined before all of the pH fluctuations before the introduction of pepsin and trypsin. We've found that that complexation will prevent The digestion of gliadins of native gliadins. And it will prevent the formation of the smaller molecular weight fragments that stimulate the inflammatory response.So since it binds so strongly to the prolene, glutamine aspect, if you have a protein that doesn't have that, do you think that there will be less affinity and it will come apart?Well, that's definitely something we're interested in, in looking at. Now that I have some grad students working on this project, we're really interested in seeing how kind of the matrix effect of everything else in the gut can affect these interactions and affect the stability. So one thing that I think suggests that we'll still see some success with this nutraceutical treatment is the fact that polyphenols generally have a greater affinity to bind to proteins that have a high frequency of prolene. And the high frequency of prolene that we see in gliadin is is fairly unique. We don't really see that much in other food proteins. So it's something we'll need to investigate, but there's definitely a chanceWhat are some other high prolene foods that we typically eat?High prolene foods that we eat? I think you got me on that one. But in terms of the kind of major food proteins that we study, in the lab, so I remember doing some sort of preliminary work with like beta lactam globulin and some casein when I was in grad school. And just to kind of look at precipitation, those definitely have less prolene than than gliadins do. In terms of others that have high amounts of prolene, I'd have to look into that. I remember looking once as to why everybody did why there's a lot of soy issues. And I did see that soy has high prolene compared to other proteins. And so I'm wondering if that's one of the reasons why a lot of people have issues with soy also. I don't know,I that's definitely something that's that's worth looking into. Because it is the high prolene content that kind of gives gliadin that unraveled structure that makes it difficult to break down enzymatically. That's definitely something to look at, but not something I have I've heard or read.You've been slacking CharlenePoor CVs only 17 pages long.You know, you sit there you, you come up with the term Charlening, and you're just resting on your laurels making money off that Trademark. All right. Now my favorite, favorite part of this whole thing you said in your article studies into mechanisms have shown phenolics with large branching structures with greater potential interaction have greater affinity for interacting with gliadin. So that's something that a lot of people don't really understand is that these polyphenolic compounds come in varying shapes and sizes. I this is I'm setting this up, because the scientists that we've been working with in South America, the quebracho Colorado is one of the largest stable polyphenols that we the original research I was doing is because it's both acid stable, and its basic stable, which means it can stay intraluminal in the in the intestine, and then the scientists we've worked with one of them in an in vitro digestion showed that when this becomes fermented, in other words, with our microbiome, that it actually she did a gas chromatograph and showed all these different molecules that came off, one of them being egcg, and other one being quercetin and another one being rutin. And you're like, holy cow, wait a minute, these large building blocks actually have all these smaller phenolic molecules in it. And all the studies have been done on smaller phenolic molecules, because the prior studies were done on that. And you're going to grab a molecule that's already been done. I forgot his name but the but the gastroenterologist that uses egcg to look at ulcerative colitis, and then that guy, because somebody else did it, and that's the proof of concept. What is really interesting is this whole science is using these large if I gave you the largest, most hydroxyl bond, you know, molecule, would this be the thing that would work that I guess your paragraph implies that,Yeah, so it's actually really interesting. And some studies that I've completed that we're kind of working on getting out there at the moment, sort of take this idea of size versus actual shape. So when we talk about polyphenols and their and their structure, we're taking into consideration the molecular weight, but also the branching like you mentioned. So if we compare molecules like Thea Flavin, which is found in black tea versus egcg, which is found in green tea, they have relatively comparable molecular weights. But egcg has this hydroxylation that almost makes it from like arms. And it has this more flexible bendable structure.You lost me though. Would you show that one more time? What does it do?Yeah. So it kind of has these arms that are almost able to wrap around a protein whereas Thea Flavin has, if you look at the structure of this Benzotropolone ring, which is just as large, bulky, sort of ring structure, and it doesn't have sort of that same flexibility as egcg has. So even though Theo Flavin actually is a little bit larger, egcg is able to bind better. So it really comes down to the structure dictating the function of the molecule, which kind of brings it to my lab and my fascination with all of this the food structure and function lab. Yeah, figuring out how structure can affect the function of these molecules with...Oh! That's why you called it that. Food structure and function. Your website. I was like, that's an odd name for website, foodstructureandfunctionlab.com. And now it makes sense, not just the food, or the structure, but it happens to be that the two combine to make a function.Those are really interrelated and biochemistry andFood structure function lab. Sorry, I want to make sure everybody hears that food structure, function lab.comStructure and function lab. Okay just say it one more time.Foodstructureandfunctionlab.comThere we go. Sorry to interrupt. I just want to make sure that peopleNo you're fine. But yeah, conceptually, that is something that I just think is so fascinating how the structure can really affect the function in terms of health. SoSo as a, butt doctor, the thing that's going to blow, take that all up to another level is how the microbiome is involved with us, then we're, like, everything you're doing is fascinating. It's so cool. And then you start fermenting it and seeing what happens, and some pretty incredible magic happens. SoRight, yeah, so fermentation, but then some of the work that I did, during my postdoc at Rutgers University, we were looking at alternative mechanisms for polyphenols to affect the gut microbiome, because we saw with, um, I believe it was cranberry polyphenols, as well as Grapeseed, extract someone before me, and found that supplementation of those polyphenols to an individual with diabetes resulted in the increase of this growth of akkermansia ophelia. And so we're trying to look at how this can why this happens, you know, like, what is the mechanism? And so one of the things that we really got interested in was the potential for polyphenols to act as radical scavengers in the lumen. So whether they're being broken down by the gut bacteria, whether they're scavenging radicals, whether they have an antibiotic capacity, I mean, there are so many options, and it's so fascinating. So, yeah, sorry to go off on that tangent,TThat's pretty much the world I live in because I see my goal. What we have seen through fecal studies, actually, is that when my patients take a either a diet large and polyphenols, or they supplement with Atrantil we have seen an increase in microbial diversity. And then once you have an increase in microbial diversity, you start having different species of bacteria which can do these beneficial things like the anti diabetic, anti obesogenic and then you have the anti. And then people are now looking into that. And that's sort of this whole new field of science called the postbiotics. It's like, what does the so we're almost describing that these become prebiotic, like, we're just something that is not digested and then your own microbiome, but what we're seeing is, is that it's not a one to one, you have to have a diverse microbiome to get the full benefit of these polyphenols. So you can have the structure and function but you also have to have the ability to produce these postbiotics, like have you ever heard of a molecule called urolithin urolithin a urolithin B, you know, things like that. Lactic acid gets, you know, kicks off and we know that that helps, you know with apoptosis and Mitophagy and there's a lot of there's a lot of stuff to uncover. This is a lot of really cool things. What do you think? Alright, so just sum this up. Sorry about that. We covered so much material. So to sum up your whole paper here and in just a couple sentences, because there's a lot that we just talked about, and I want to hear it in your words. How would you describe what you just what we just talked about in just a couple sentences?So overall, we are focusing on developing a nutraceutical approach to treating celiac disease via the natural phenomenon of protein polyphenol interactions, and keeping gliadin from being digested and being recognized by the immune system.She did it in one sentence Ken. Yeah she did. Wow. All right, what's your lab gonna do next? What are you guys working on?We are continuing to pursue this project. It was kind of on a hiatus as I did my postdoc working on a different project. But now that I have my own lab, but I have a couple of graduate students who are really targeting that sort of structure and function angle, we're looking at extracts from different polyphenol rich foods for their ability to basically elicit the same effects that I observed with green tea extract. And we're also trying to kind of target those downstream mechanisms that I discussed in the paper. So what is the impact of polyphenol supplementation on for example, the activity of tissue transglutaminase? What is the impact on the recognition of these proteins by antigen presenting cells? I'm kind of trying to go downstream and sort of look at this. The potential of polyphenols from really every angle of celiac disease.That's awesome. You said you have two graduate students working for you right nowI actually have four right now. Yeah, I have a few that are working. I have two that are working on the celiac disease project. And then two more that are working on another project based on protein polyphenol interactions. We're looking at using novel plant proteins as delivery systems of anthocyanins. Oh, wow, that's awesome. Can you do me a huge favor and subtle debate between me and Eric? Can you just take two of those and have one of your graduate students swallow hookworms have the other one just walk around on hookworms to seeWe haven't even had a hiatus to have this debate.I have a student who an undergrad who really wants to work in my lab, so I'll pitch that project to him.Poor undergrad doing anything. to get into graduate. Hookworm internship. Nice. Well, Dr. Charlene Van Buitin. Thank you so much PhD as Assistant Professor of food science and Human Nutrition at Colorado State University. I can't thank you enough for coming. Oh, yeah. Without I want to repeat your your website foodstructureandfunctionlab.com correct? Everything will be listed in show notes will have links to your study as well as your own personal website and Ken, any closing remarks?Your social media hashtag, there's no way you're as smart as I am. Do you have any social media or anything? Do you want to get out there? I'm on Twitter, cbvanbuitin. If anyone has questions or is interested, I don't share that much science on there. Mostly insight to working in academia. But yeah, that's that's really all I'm on.So if you want hard hitting political opinions. Go to her Twitter account. Not at all. Thank you so much. Don't go anywhere once we wrap up the show. But gut check project fans, that is going to be episode number 52. Be sure and check show notes. So you can connect with Dr. Van Buiten. And, again, if you have anyone in your life or yourself suffer from celiac disease, we think that this information could be of just huge, great consequences for you and your family. 100% and this is why we do this this is we get an opportunity to meet brilliant people like you, thank you for taking the time to do this. And hopefully this will this will get somebody to call you lab. Hopefully we'll be able to do some sort of collab, I would love to collaborate with your lab. We can we'll talk more about that. But maybe another scientist goes, Oh, this is a little piece I was looking for. This is how we help each other as a community. I'm a clinician, you're a bench researcher. I'm going to apply whatever you tell me and see if it works and just thank you for doing everything that you do.Thanks. Thanks so much for having me.Absolutely. That's episode number 52. We'll see y'all next time. Like and share. See you next time. Bye bye.

Boosting Your Brain Health with Cocoa

health brain wellness nutrition memory clarity boosting mph brain health cocoa amanda williams grapeseed

Play Episode Listen Later Jan 19, 2021 15:26

We want to make sure that as we get older, we have the full functionality of our brain. The good news is that certain nutrients can really support brain-boosting ability, according to Amanda Williams, MPH. Take advantage of an exclusive podcast offer today by visiting www.invitehealth.com/podcast or by clicking here. For more information on the products or studies mentioned in this episode, click here.

22. Merry GrapeSEED!

Play Episode Listen Later Dec 23, 2020 33:45

クリスマススペシャルトーク！12月は街中がイルミネーションに包まれて、ワクワクする季節ですね。クリスマスの時期にはよくプレゼント交換が行われますが、皆様は今年どんな贈り物を考えていますか？贈り物は、相手を想う気持ちを表わす手段の一つだと思います。このエピソードではクリスマスの物語を通して、皆さんと一緒に子どもたちへの愛情やクリスマスの意味についてお届けします。番組の感想やご意見など皆さまからのメールをお待ちしています！ 連絡先: jp-radio@grapeseed.com

19. オリジナル映像作品についての制作秘話！

Play Episode Listen Later Dec 2, 2020 31:57

子どもたちはGrapeSEEDの映像を観るのが大好きですよね！それも飽きずに何度も。映像は子どもたちの自然な言語習得の大きな助けになっています。子どもたちが喜ぶ映像づくり、その裏側には実はたくさんの工夫があります。今回は少し趣向を変えてDVD映像の制作秘話を盛り沢山に紹介します！「えーそうなんだ」、「知らなかった！」など新しい発見がきっとあるはずです。これを機に過去に観た映像をDVDやアプリを使って改めて観直すのも良いかもしれません。今回ご紹介した映像があったら、お子様にぜひそのエピソードをこっそり教えてあげてくださいね。番組の感想やご意見など皆さまからのメールをお待ちしています！ 連絡先: jp-radio@grapeseed.com

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18. 英語の先生はどんなサポートを受けているの？

Play Episode Listen Later Nov 25, 2020 35:37

わが子の英語の先生はいつもどんな事を目標にどんな活動をしているのか、疑問に思ったことはありませんか？今回はGrapeSEEDトレーナー/コーチのCindyが番組に登場！インタビューを通してトレーナー、そしてコーチの活動から先生たちの役割や学ぶ姿が見えてきました。このエピソードを通して子どもたちの将来を考え、先生たちも日々努力していることを感じていただけたら嬉しいです。番組の感想やご意見など皆さまからのメールをお待ちしています！ 連絡先: jp-radio@grapeseed.com

Invite Host Jerry Hickey Talks About Their Vitamin D Products; Bladder HX; Grapeseed Extract; Flex HX and more

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Play Episode Listen Later Oct 31, 2020 86:17

13. 「英語を使って何かに挑戦」GrapeSEEDを続けた中学生のストーリー♪

Play Episode Listen Later Oct 21, 2020 24:33

今回はある保護者の方から番組に寄せられた1通のお便りをご紹介します！幼稚園から英語を続けてきた中１のお子様は今どんなことに挑戦しようとしているのでしょうか。中学でも英語が得意科目になったのは、小さい頃から当たり前のように英語の環境があったからこそ。「英語をやって良かった」そう思うのは、もはやお父さん、お母さんではなくてご本人なのかも知れませんね。保護者の皆様が描くお子様の近い将来の姿を一足お先にご紹介します。番組の感想やご意見など皆さまからのメールをお待ちしています！ 連絡先: jp-radio@grapeseed.com

12. 共感できる話が盛り沢山！保護者のみなさまの背中を押してくれるそんなお話です

Play Episode Listen Later Oct 14, 2020 36:21

保護者インタビュー第２弾！GrapeSEEDを実施する４人のお子様を持つお母様であり、ご自身も留学のご経験がある「サニーさん」にZOOMでインタビューを実施しました！サニーさんがご自身の留学経験から学んだことや『 “〜しなさい”は子どもには響かない。“〜してくれるといいなあ”と独り言をツイートすると良いんです。』など具体的なアドバイスと共にGrapeSEEDを通して日々お子様たちと関わる中で感じる熱い想いをたくさん共有していただきました。番組の感想やご意見など皆さまからのメールをお待ちしています！ 連絡先: jp-radio@grapeseed.com

7. 子どもたちはどんな風に成長しているの？

Play Episode Listen Later Sep 9, 2020 30:08

GrapeSEEDを学んでいる子どもたちは、幼稚園生から小学6年生まで様々な年齢の子どもたちがいます。年齢が上がるごとにお子様自身も大きく成長していきますが、英語についてはどんな成長を遂げているのでしょうか？あるお子さまは、それまでは英語クラスでは大人しい方でした。しかし先生に ”あること” をしてもらったおかげで、クラスでもおうちでも自分から GrapeSEED に積極的に取り組むように・・・！今回は保護者の皆さまから寄せられた子どもたちの GrapeSEED にまつわる成長エピソードをご紹介します。楽しく学ぶ中で、実際子どもたちにとってどのようなことが刺激になっているのか？それを生かすために、どのようなサポートが役立つのか？ぜひ皆さまのお子さまのエピソードも教えてくださいね ♪連絡先：jp-radio@grapeseed.com

Podcast Notes Playlist: Latest Episodes

263: The hateful eight

Play Episode Listen Later Aug 31, 2020 39:07

Podcast Notes Key Takeaways The hateful eight industrial seed oils are Canola, Corn, Cottonseed Soy, Sunflower, Safflower, Grapeseed, and Rice bran.These oils are very high in polyunsaturated fatty acids (PUFAs), which promote inflammation and the accumulation of toxins in body fatHow exactly are they industrial? Hexane, Bleech and other terrifying processes – Watch hereThe average diet includes too many PUFAs, contributing to several chronic diseasesAn average person has 20-30% of PUFAs in their body fat (instead of the healthy 2%)Examples of conditions caused by PUFAs are: diabetes, Alzheimer’s, cancer, auto-immune disorders, and obesityThe high inflammation levels caused by consumption of seed oils increases vulnerability to COVID-19High PUFAs oils are usually found in all junk food but are not limited to themThey are hidden in many products that we consume every day, so it can be overwhelming at first to try to cut them outHealthy alternatives to industrial seed oils are coconut, avocado, olive, and peanut oilSome peanut oils are highly refined and you’d want to avoid themRead the full notes @ podcastnotes.orgIndustrial seed oils are killing us. They act like toxins in the body, accumulate in our body fat, increase feelings of hunger, hamper the body’s ability to utilize stored energy, and contribute to chronic disease. Dr. Cate Shanahan is a board-certified family physician and the author of “Deep Nutrition" and "The Fat Burn Fix." Today, she identifies what she calls the "hateful eight" oils: canola, corn, cottonseed, sunflower, safflower, soy, grapeseed and rice bran. She explains how PUFAs (polyunsaturated fatty acids), in these industrial seed oils, cause inflammation and lead to a host of health problems. She offers insight on how to go about eliminating these oils from our diet and the benefits, such as increased energy and vitality, that we can expect as a result. Visit Dr. Cate's website: drcate.com Check out our sponsors Ancestral Supplements and North Star Bison Sign up for our conference at wisetraditions.org

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263: The hateful eight

Podcast Notes Playlist: Nutrition

Play Episode Listen Later Aug 31, 2020 39:07

263: The hateful eight

Wise Traditions

Play Episode Listen Later Aug 31, 2020 39:07

Industrial seed oils are killing us. They act like toxins in the body, accumulate in our body fat, increase feelings of hunger, hamper the body’s ability to utilize stored energy, and contribute to chronic disease. Dr. Cate Shanahan is a board-certified family physician and the author of “Deep Nutrition" and "The Fat Burn Fix." Today, she identifies what she calls the "hateful eight" oils: canola, corn, cottonseed, sunflower, safflower, soy, grapeseed and rice bran. She explains how PUFAs (polyunsaturated fatty acids), in these industrial seed oils, cause inflammation and lead to a host of health problems. She offers insight on how to go about eliminating these oils from our diet and the benefits, such as increased energy and vitality, that we can expect as a result. Visit Dr. Cate's website: drcate.com Check out our sponsors Ancestral Supplements and North Star Bison Sign up for our conference at wisetraditions.org

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5. 「GrapeSEED」について一緒に考えよう！

Play Episode Listen Later Aug 26, 2020 19:28

GrapeSEEDは子どもたちが英語を習得するためのカリキュラム... ですが、それだけではなく、将来子どもたちが世界と繋がり、輝く未来を拓いていくための要素がたくさん組み込まれています。今回は「母語のように自然に」「意味のある体験とともに」「”勉強”ではなく”習得”する」この重要な３つのキーワードについて Amy と Miklos がお話しします！さて、皆さまにとっての「GrapeSEED」とは何ですか？お子さまとの成長、感動、おもしろエピソードとともに教えてくださいね！投稿はこちら...jp-radio@grapeseed.com

Invite Host Jerry Hickey Talks About Multi Vitamins; Grapeseed Extract; Cocoa; Biocurkem and more

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Play Episode Listen Later Aug 22, 2020 87:06

3. うちの子、英語が分かっていないようなんです！

Play Episode Listen Later Aug 12, 2020 25:48

保護者の方から「うちの子、英単語の ”brother” という言葉の意味を理解していないようなんです」という心配の声を伺いました。お子さまが十分に言葉を理解していないと感じた時、どのようにサポートしてあげると良いのでしょうか？「みんな必ず成長する」という意味が込められている GrapeSEED のソング「Everybody Grows」をヒントに、Amy と Miklos がそのお悩みに寄り添います。具体的なアドバイスや効果的なサポート方法はエピソードにて！番組の感想やご意見など皆さまからのメールをお待ちしています！  連絡先: jp-radio@grapeseed.com

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E28: Exploring The Cause Of Type 2 Diabetes, with Jeff Cyr

Mastering Blood Sugar

Play Episode Listen Later Aug 5, 2020 94:51

In this episode, Jeff Cyr dives deep into his story. In 1977, Jeff was rushed to the emergency room for back surgery. He ended up getting a diagnosis of severe lumbar spinal stenosis. Jeff had a hard time walking because of his permanent nerve damage. Most of the day, Jeff would sit in his La-Z-Boy. At 330 pounds, Jeff would need to use his cane to get out of the chair. In 2005, Jeff went to the doctor for hernia surgery. After routine blood work, the doctor said his fasting blood sugar was 300, and he had an A1C of 12.0. Officially, Jeff was diagnosed with type 2 diabetes. They gave Jeff a nutritionist who told him to eat a high-carb diet of whole grains and fruits. In 2008, Jeff finally stopped feeling sorry for himself, and he knew something had to change. So, Jeff stopped smoking cold turkey. After a few months, Jeff quit oral morphine cold turkey. Again, a few months later, Jeff started exercising at Planet Fitness. On the first day of exercising, Jeff rode the bike for two minutes. Each day, Jeff would increase the time on his bike. Over the course of sixteen months, Jeff lost 163 pounds. In 2011, Jeff went to the hospital for a liver biopsy. The doctor called Jeff in for some news. He was diagnosed with an auto-immune fatal liver disease called primary sclerosing cholangitis. Basically, it attacks the bile ducts of the liver. What ends up happening is the bile ducts become large and inflamed. Eventually, it will cause cirrhosis of the liver. When that happens, you need a liver transplant. In 2012, Jeff started his low carbohydrate diet. It took eighteen months, and Jeff’s liver enzymes began to ratchet downwards. Eventually, the liver enzymes were almost healthy. Jeff’s doctor didn’t know what to say. Later, we talk about adiponectin – a protein hormone that is extremely important in regard to type 2 diabetes. It’s an anti-inflammatory hormone, and it reduces cardiovascular risks. Here is a shortlist of what adiponectin does in the human body: Increases fatty acid oxidation. Adiponectin is what makes you insulin sensitive. It preserves pancreatic beta cells. Prevents beta cell death. Promotes uptakes of fatty acids. Increases glucose uptake and fat storage. Jeff explains how to protect your adiponectin levels: Lose weight. Omega 3 fish oil. Any form of exercise. Grapeseed extract in high doses. Normal glucose and normal insulin levels. Stay tuned as we talk about the difference between eating fat and producing fat. Plus, Jeff explains why butter and eggs are not the saturated fats that will cause insulin resistance. Lastly, Jeff says he wants people to stop feeling sorry for themselves, and he recommends reading Dr. Bernstein’s Diabetes Solution. Key Takeaways: [ 3:00 ] Jeff Cyr tells his story [ 24:55 ] The contributors to Jeff’s liver disease [ 29:30 ] All about producing beta cells [ 33:00 ] Educating ourselves about type 2 diabetes [ 38:15 ] About adiponectin [ 48:00 ] The drivers for insulin resistance and diabetes [ 56:10 ] How to protect your adiponectin levels [ 65:30 ] The most important part of adiponectin [ 79:30 ] Eating fat vs. producing and storing fat [ 89:45 ] Jeff’s final advice for people with diabetes Mentioned in this Episode: Jeff’s Facebook: https://www.facebook.com/jeff.cyr.589 Dr. Bernstein’s Diabetes Solution: http://www.diabetes-book.com Enjoyed the Podcast? Subscribe on iTunes and leave a review! For more Dr. Mowll, check out his website drmowll.com For Dr. Mowll's high quality nutritional supplements visit https://sweetlifenutritionals.com/ For more information on this week’s episode, visit: Mastering Blood Sugar Podcast

2. おうちでのGrapeSEEDの楽しみ方

Play Episode Listen Later Aug 5, 2020 20:48

休校措置でレッスンがお休みの期間、どのようにお子さまが英語に触れる環境を作っていましたか？レッスンがお休みでも、GrapeSEEDならおうちで英語を使って遊ぶことができます。「他のおうちではどんなことをしているの？」「子どもたちの反応は？」保護者の方から寄せられたアイデアとその様子を今すぐチェック！番組の感想やご意見など皆さまからのメールをお待ちしています！連絡先：jp-radio@grapeseed.com

1. さぁ、始めよう！

Play Episode Listen Later Jul 29, 2020 20:28

番組ホストのAmyとMiklosがGrapeSEEDの好きなところについてお話しします。特に、Miklosが実際に体験したGrapeSEEDにまつわる驚きのストーリーに注目。GrapeSEEDのレッスンではいつもシャイだった女の子がある日突然...? 詳しくはエピソードにて！番組の感想やご意見など皆様からのメールをお待ちしています！連絡先：jp-radio@grapeseed.com

GrapeSEED Radio まもなくスタート！

Play Episode Listen Later Jul 22, 2020 4:11

保護者の皆様へ。GrapeSEEDのポッドキャスト番組「GrapeSEED Radio」がまもなくスタートします！番組ホストのAmyとMiklosがこの番組の詳しい内容について皆様にご紹介します。

Invite Host Jerry Hickey Talks About Immunity HX; Nucleotides; Grapeseed Extract; Flex HX and more

Play Episode Listen Later Jul 11, 2020 83:18

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52. Maleata Ragin | The Work We Have to Do to Heal as a Collective

Magik Vibes

Play Episode Listen Later Jun 15, 2020 37:26

I’m so honored to speak with Maleata Ragin. She’s a wonderful reiki teacher out of Philadelphia, and she is doing out-of-this-world work in our community. We are facing so much in our world today regarding racial inequality, and the wellness community has a lot of work to do. Just like we, as individuals, have to do inner work on our own healing journey or else it builds up and explodes, the same can we said for the work we have to do as a community to do something about the collective pressure that has built up. Maleata shares her story of how she got into healing work, her interest in herbal healing, and connecting with each other as human beings. As a bonus, she left us with a great herbal tincture recipe: Mercury Rx Rescue Infused Oil What you’ll need: Red clover (dried) Lavender (dried) Mint (dried) Carrier oil (Grapeseed, EVOO etc.) Cheesecloth Jar, bottle or other spill-proof container Combine a handful of each herb into a pot and fully cover with your carrier oil. Let it simmer on low for 45 min. to an hour, stirring occasionally. Keep an eye on it to make sure herbs don’t burn. Once done infusing the oil, allow to cool. Strain out the herbs using the cheesecloth. Bottle your oil and apply to your temples or body as needed to help ease the effects of Mercury Rx. For an extra boost, I like to charge my oil with Reiki. ------------------ Maleata Ragin is a Reiki Master Teacher, Doula, and Intuitive Holistic Wellness Coach from Philadelphia, PA. Her practice, “Heal to Live” founded in 2018, utilizes holistic and alternative wellness techniques to help African-Americans and other People of Color heal so that they may live the lives they truly deserve. Maleata is also a budding herbalist and is currently taking up studies through the American College of Healthcare Sciences. When not spending time with her children, this mom can be found working with and advocating for women’s health issues. As a doula, she helps to combat the current Black Maternal Mortality crisis by providing educational, emotional, physical, and advocacy support to expectant parents. Maleata also is an ambassador for the PCOS Awareness Association and provides support and resources to those who suffer from the disorder just as she does. Her goal is to one day see that ALL people have affordable and equitable access to both traditional and holistic/alternative healing modalities. Learn more about Kelsey at http://kelseyjpatel.com (http://kelseyjpatel.com) Resources: Instagram: @healtolive (https://www.instagram.com/healtolive/) Magik Vibes is a production of (http://crate.media)

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Invite Host Jerry Hickey Talks About Collagen; Vitamin D; Grapeseed Extract; Krill Oil and more

invite vitamin d collagen extract hickey krill oil grapeseed

Play Episode Listen Later May 16, 2020 87:11

Safe Help For Hot Flashes

women health wellness safe nutrition menopause hot flashes resveratrol exclusive offers grapeseed

Play Episode Listen Later Apr 21, 2020 13:49

Most women entering and throughout their menopausal years will experience hot flashes that can impact your quality of life. Two studied nutrients - Grape Seed Extract and Resveratrol - may provide great support during this time. Exclusive Offer! Take advantage of an exclusive podcast offer today by visiting www.invitehealth.com/podcast or by clicking here. For more information on the products or studies mentioned in this episode, click here. †This information is intended for educational purposes only. It is not intended to treat, diagnose, cure, or prevent any disease. Please speak with your doctor or another healthcare professional before beginning a supplement regimen.

Invite Host Jerry Hickey Talks About Resveratrol; Alcar ALA; Lutein HX; Grapeseed Extract and more

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Play Episode Listen Later Apr 4, 2020 87:31

Invite Host Jerry Hickey Talks About Beets HX; Grapeseed Extract; Vitamin D; Probiotics and more

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Play Episode Listen Later Mar 14, 2020 86:46

Grapeseed Extract as a Powerful Tool for Longevity

Today's Nutrition

Play Episode Listen Later Feb 9, 2020

How to avoid oxidative stress and inflammation with the best grapeseed extract.

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Easy & Effective Natural Beauty Hacks

Naked Beauty

Play Episode Listen Later Dec 9, 2019 14:32

This week’s solo minisode is all about making your beauty routine more natural! After beginning my natural hair journey years ago, I realized that natural, non-toxic beauty from plant-based sources was completely slept on. Now, after years of blending ingredients in my kitchen, I can confidently say that I’ve got a handle on DIY beauty and want to share some easy tips with you all. So please- tune in for three basic natural beauty tips that will help you to save time, money, and the environment!Links to Products/Resources Mentioned:Eye makeup remover: Grapeseed oil, Jojoba oil, Olive oilOil Cleansing:Oily skin: 2 parts castor oil + 1 part carrier oil - Normal skin: 1 part castor oil + 1 part carrier oil- Dry skin: 1 part castor oil + 2 part carrier oil (avocado seed oil, pumpkin seed oil)Face Masks: full-fat yogurt (greek or goat’s milk), raw honey, manuka honey, turmericHair Masks: banana (pureed), apple cider vinegar (diluted with water + lavender essential oil) Carrier Oils: avocado seed oil, jojoba oil, apricot kernel oilBody Scrub: white sugar + carrier oil (sweet almond, apricot kernel, avocado seed) + essential oil (lemon, grapefruit,

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We've Gotta Make It Sexy

Dial H For Hunks

Play Episode Listen Later Nov 8, 2019 103:08

The Hunks meet this week to break down a god damn hero. Shinjiro Koizumi is over there in Japan trying to solve the birthing crisis and climate change in one fell swoop. Elsewhere, the Mexican government just lost a shootout and were forced to set El Chapo's son free from arrest. We then take you to North Korea, where each citizen has been asked to collect 220 lbs of shit a month for the bountiful harvest to come. Times are hard y'all. Featured Hunk: Shinjiro Koizumi Scumbag of the Week: Ovidio Guzman Shouts Out: Liam Glinane and Raymond Wang Matty B Manalytics: The shit quotas in North Korea are untenable Potatoes for stamina Blue light is bad as fuck Grapeseed extract unfucks fruit All this and more than you deserve on this weeks episode! You can find show clips at @DialHforHunks on Instagram or peep the twitter for jokes @DialAHunk or Email us hunky shit or corrections at dialhunks@gmail.com

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Episode 85 - The story of GrapeSeed Designs and Aville Cowork with Jill Knobeloch

Always Andersonville: The Podcast

Play Episode Listen Later Nov 5, 2019 27:02

This week, Heather and Joelle are joined by Jill Knobeloch of GrapeSeed Designs and Aville Cowork. Jill works to blend a company’s voice, culture, and unique character to create a truly authentic representation of brand. She helps small to medium-sized businesses establish and grow their brand image through consistent, clean, and professional visual applications.She is also starting a new coworking space right here in Andersonville will Aville Cowork.

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S3E29 Cooking oils - The Wisconsin Vegetable Gardener radio show

The Gardening with Joey & Holly radio show Podcast/Garden talk radio show (heard across the country)

Play Episode Listen Later Sep 18, 2019 8:45

Replay of The Wisconsin Vegetable Gardener Radio Show from 9-7-19 Heard on 860AM WNOV & W293cx 106.5FM Milwaukee, WI Saturday mornings 9-10AM CST Heard on WAAM 1600 AM Ann Arbor, MI Sundays 7-8AM est Heard on WWDB 860 AM Philadelphia, PA Sundays 7-8AM est Heard on KMET 1490 AM Tuesdays 9 - 10 AM pst Banning, CA listen here during show hours for your station: WNOV https://tinyurl.com/y8lwd922 WWDB: https://wwdbam.com/ WAAM https://tinyurl.com/p68cvft KMET https://www.kmet1490am.com/ Check out https://thewisconsinvegetablegardener.com/ In segment 2 Joey and Holly talk about Getting the Most Out of Your Cooking Oil Lots of cooking oil choices, some are for different heat levels, flavor, etc. Think about smoke point - Smoke point refers to the temperature at which an oil starts to burn and smoke. When you cook with oil that's been heated past its smoke point, you do more than impart a burnt flavour to foods. Beneficial nutrients and phytochemicals found in many unrefined oils are destroyed when the oil is overheated. Overheating also creates harmful free radicals. Avocado oil: Smoke point: 520 degrees F. Use for searing, frying, grilling, roasting, baking and salad dressings. High in heart-healthy monounsaturated fat (70 per cent). Almond oil: Smoke point: 430 degrees F. Use for frying, grilling, roasting, baking and salad dressings. High in monounsaturated fat (70 per cent) and an excellent source of vitamin E (1 tablespoon provides 5.3 mg, one-third of a day’s worth), a potent antioxidant. Butter: Smoke point: 350 degrees F. Use for sautéeing and baking. Canola oil: Smoke point: 400 degrees F (refined). Use for sautéeing, pan-frying and baking. A good source of monounsaturated fat (61 per cent) and high in alpha-linolenic acid (ALA), an anti-inflammatory omega-3 fatty acid. One tablespoon delivers 1.3 g; women require 1.1 g ALA per day; men need 1.6 g. Coconut oil: Smoke point: 350 degrees F. Use for sautéeing and baking. It’s high in saturated fat (86 per cent). The saturated fat in coconut oil raises LDL (bad) blood cholesterol, but not nearly to the same extent as butter. Coconut oil also seems to raise HDL (good) cholesterol. Extra virgin olive oil: Smoke point: 410 degrees F. Use for sautéeing and frying over medium-high heat, and salad dressings. A good source of vitamin E and antioxidants called polyphenols. Flax oil: Smoke point: 225 degrees F. Use for salad dressings, smoothies and drizzling over cooked foods. Excellent source of the omega-3 fatty acid ALA (one tablespoon provides 7.2 g, more than four days’ worth). Grapeseed oil: Smoke point: 400 degrees F. Use for sautéeing, frying, baking and salad dressings. A good source of vitamin E, serving up 4 mg per tablespoon, 25 per cent of an adult’s daily requirement. Light olive oil: Smoke point: 468 degrees F. Use for all-purpose cooking and baking (due to its neutral taste). Peanut oil: Smoke point: 450 degrees F (refined). Use for searing, deep-frying, pan-frying, sautéeing, roasting, grilling, baking and salad dressings (mild flavour). A good source of monounsaturated fat (46 per cent). Safflower oil: Smoke point: 450 degrees F. Use for searing, deep-frying, pan-frying, sautéeing, roasting, grilling, baking and salad dressings (mild flavour). An excellent source of vitamin E (one tablespoon supplies 30 per cent of a day’s requirement). Sunflower oil: Smoke point: 440 degrees F (refined). Use for deep-frying, pan-frying, sautéing, roasting, grilling, baking and salad dressings (mild flavour). High in vitamin E, delivering 5.6 mg per tablespoon. Walnut oil: Smoke point: 320 degrees F (unrefined). Use for salad dressings and drizzling over foods after cooking. A good source of the omega-3 fatty acid ALA; one tablespoon delivers 1.4g. Check out the following sponsors that make the radio show possible: Thank you Power Planter of www.powerplanter.com IV Organics of www.ivorganics.com Dr. Earth of www.drearth.com organic Root maker of www.rootmaker.com Flame Engineering Inc. of www.flameengineering.com Use coupon code WVG19 to get free shipping. Pomona Universal Pectin of www.pomonapectin.com Bobbex of www.Bobbex.com: Beans & Barley of www.beansandbarley.com MIgardener of www.MIgardener.com Outpost Natural Foods Co-op of www.outpost.coop Root Assassin of www.rootassassinshovel.com . Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off &free shipping one time use only BioSafe of www.biosafe.net Save 10% on your next order use coupon code TWVG at checkout Chapin Manufacturing Inc. of www.chapinmfg.com Pro Plugger of www.proplugger.com Dharmaceuticals of www.dharmaceuticals.com Soil Savvy of www.mysoilsavvy.com Use coupon code TWVG19 to save 10% at checkout Tomato Snaps of www.tomatosnaps.com Drip Garden of www.dripgarden.com Drip Garden Wisconsin Greenhouse company https://wisconsingreenhousecompany.com/ Standard Process Inc. of www.standardprocess.com Big Fat’s Hot Sauce of www.bigfatshotsauce.com Soil Diva of www.soildiva.net World’s coolest floating rain gauge of www.WorldsCoolestRainGauge.com Clyde’s vegetable planting chart of www.clydesvegetableplantingchart.com NuNu Natural Healing of www.nunuhealing.com RowMaker of www.rowmaker.com Eco Garden Systems of www.ecogardensystems.com Use coupon code (wiveg2019) and get $295 off the list price of $1,695 PLUS free shipping (a $250 value). Shield n seal of www.shieldnseal.com Bluemel's garden & landscape center of www.bluemels.com Phyllom BioProducts of PhyllomBioProducts.com Norwalk juicers of www.norwalkjuicers.com Use coupon code Garden talk Free Continental US shipping on the Model 290 Juicer Tree Ripe of https://www.tree-ripe.com/ Hydrobox of https://gohydrobox.com/ Workman's friend brand https://workmansfriendbrand.com/

S3E29 Community Gardens, Cooking oils and Garden questions - The Wisconsin Vegetable Gardener radio show

The Gardening with Joey & Holly radio show Podcast/Garden talk radio show (heard across the country)

Play Episode Listen Later Sep 16, 2019 63:03

Replay of The Wisconsin Vegetable Gardener Radio Show from 9-14-19 Heard on 860AM WNOV & W293cx 106.5FM Milwaukee, WI Saturday mornings 9-10AM CST Heard on WAAM 1600 AM Ann Arbor, MI Sundays 7-8AM est Heard on WWDB 860 AM Philadelphia, PA Sundays 7-8AM est Heard on KMET 1490 AM Tuesdays 9 - 10 AM pst Banning, CA listen here during show hours for your station: WNOV https://tinyurl.com/y8lwd922 WWDB: https://wwdbam.com/ WAAM https://tinyurl.com/p68cvft KMET https://www.kmet1490am.com/ Check out https://thewisconsinvegetablegardener.com/ Email your questions to TWVGshow@gmail.com Is Segment one Joey and Holly talk about Community Gardens 101 There are different types of community gardens - ornamental, community beautification project types, and allotment styles where you rent a portion commonly with raised beds Reasons to join: meet people, maybe you dont have space to grow - rent, HOA, too much shade, often more convenient than growing in your own yard Benefits Preserves green spaces Provides teaching opportunities for children Brings neighbors from a wide variety of backgrounds together for a common cause Reduces crime in the gardening neighborhood Makes neighborhoods more beautiful Is environmentally friendly Reduces food budgets Provides opportunities for immigrants to grow food that is unavailable locally Provides food independence Builds self esteem Find a garden - through your neighbors, coworkers, local university extension, walking around your community, church, local harvest.org, american community garden association, meet up, garden center Search now, join in early spring. Some gardens are abandoned midway through the season, you can seek out extra plots for less. In segment 2 Joey and Holly talk about Getting the Most Out of Your Cooking Oil Lots of cooking oil choices, some are for different heat levels, flavor, etc. Think about smoke point - Smoke point refers to the temperature at which an oil starts to burn and smoke. When you cook with oil that's been heated past its smoke point, you do more than impart a burnt flavour to foods. Beneficial nutrients and phytochemicals found in many unrefined oils are destroyed when the oil is overheated. Overheating also creates harmful free radicals. Avocado oil: Smoke point: 520 degrees F. Use for searing, frying, grilling, roasting, baking and salad dressings. High in heart-healthy monounsaturated fat (70 per cent). Almond oil: Smoke point: 430 degrees F. Use for frying, grilling, roasting, baking and salad dressings. High in monounsaturated fat (70 per cent) and an excellent source of vitamin E (1 tablespoon provides 5.3 mg, one-third of a day’s worth), a potent antioxidant. Butter: Smoke point: 350 degrees F. Use for sautéeing and baking. Canola oil: Smoke point: 400 degrees F (refined). Use for sautéeing, pan-frying and baking. A good source of monounsaturated fat (61 per cent) and high in alpha-linolenic acid (ALA), an anti-inflammatory omega-3 fatty acid. One tablespoon delivers 1.3 g; women require 1.1 g ALA per day; men need 1.6 g. Coconut oil: Smoke point: 350 degrees F. Use for sautéeing and baking. It’s high in saturated fat (86 per cent). The saturated fat in coconut oil raises LDL (bad) blood cholesterol, but not nearly to the same extent as butter. Coconut oil also seems to raise HDL (good) cholesterol. Extra virgin olive oil: Smoke point: 410 degrees F. Use for sautéeing and frying over medium-high heat, and salad dressings. A good source of vitamin E and antioxidants called polyphenols. Flax oil: Smoke point: 225 degrees F. Use for salad dressings, smoothies and drizzling over cooked foods. Excellent source of the omega-3 fatty acid ALA (one tablespoon provides 7.2 g, more than four days’ worth). Grapeseed oil: Smoke point: 400 degrees F. Use for sautéeing, frying, baking and salad dressings. A good source of vitamin E, serving up 4 mg per tablespoon, 25 per cent of an adult’s daily requirement. Light olive oil: Smoke point: 468 degrees F. Use for all-purpose cooking and baking (due to its neutral taste). Peanut oil: Smoke point: 450 degrees F (refined). Use for searing, deep-frying, pan-frying, sautéeing, roasting, grilling, baking and salad dressings (mild flavour). A good source of monounsaturated fat (46 per cent). Safflower oil: Smoke point: 450 degrees F. Use for searing, deep-frying, pan-frying, sautéeing, roasting, grilling, baking and salad dressings (mild flavour). An excellent source of vitamin E (one tablespoon supplies 30 per cent of a day’s requirement). Sunflower oil: Smoke point: 440 degrees F (refined). Use for deep-frying, pan-frying, sautéing, roasting, grilling, baking and salad dressings (mild flavour). High in vitamin E, delivering 5.6 mg per tablespoon. Walnut oil: Smoke point: 320 degrees F (unrefined). Use for salad dressings and drizzling over foods after cooking. A good source of the omega-3 fatty acid ALA; one tablespoon delivers 1.4g. In segment 3 and 4 Joey and Holly answer Garden questions. Garden questions 1. My pear trees make very juicy but alittle on the tart side which we all love. I pick them before they fall. I would like to juice and store them with their tart yet sweet flavor intact. Any advice would be appreciated! As long as you dont add sugar to the juice, the flavor should stay. 2. How do best propagate blackberries? Take trimmings, either put them directly in a soil free mix, or put the cuttings in water and once they form good roots you can plant them in soil A: Blackberries can be propagated through leafy stem cuttings as well as root cuttings. If you want to propagate lots of plants, leafy stem cuttings are probably the best way to go. This is usually accomplished while the cane is still firm and succulent. You’ll want to take about 4-6 inches of the cane stems. These should be placed in a moist peat/sand mix, sticking them in a couple inches deep. Note: Rooting hormone can be used but is not necessary. Mist well and put them in a shady location. Within three to four weeks, roots should begin to develop. Read more at Gardening Know How: Propagating Blackberries – Rooting Blackberries From Cuttings https://www.gardeningknowhow.com/edible/fruits/blackberries/propagating-blackberries-cuttings.htm 3. What should I be doing this fall to prepare an area for a garden next spring? We bought a house that doesn't have an existing garden, but a large yard with great sunshine. Should we break ground now or in the spring? Its lovely black dirt, but should we buy soil to mix in? It's just grass lawn growing currently. 4.susan writes in and wants to know I am looking for a good fertilizer to put in my garden beds over the winter so that the fertilizer just seeps into the ground on its own and then next spring I can mix things up if need be. My beds are 2 feet wide by 6 feet long by 1 1/2 feet deep. Thank you for your help A: 5. Question about protecting tomatoes searched your web site but didn’t find anything. I saw tomatoes in mesh bags at a botanical garden. No one around to ask why or if this would keep the chipmunks away from the fruit. I hate finding bites in ripening tomatoes Also if this does work does color of the mesh make a difference? I have organize colored mesh bags from golf course Thanks Rosemary A:Thats to prevent cross pollination. It wouldn't stop chipmunks 6. Hi TWVG! Re: Recycling. For pizza boxes- tear off areas that ARE dry (lid/sides) and recycle them. Please don't toss the whole box! Also, we're encouraged to recycle styrofoam and bottles w/ caps on in my city. Everyone should check their local rules to maximize recycling. ty Q. What should I be doing this fall to prepare an area for a garden next spring? We bought a house that doesn't have an existing garden, but a large yard with great sunshine. Should we break ground now or in the spring? Its lovely black dirt, but should we buy soil to mix in? It's just grass lawn growing currently. A:You can dig it up now, if you are concerned about possible toxic soil it'd be good to get a soil test. You could also wait til spring, IF you turn it over now you can rake leaves and pile them on top of the area and as the leaves break down they will feed your soil. Your soil sound fairly rich in nutrients, but a soil test would be more telling. Aside from the soil test then you can dig it up now, pile leaves on top, and then you'll be ready to go in the spring or in the spring you can turn the soil over then too. 8. Q. I am looking for a good fertilizer to put in my garden beds over the winter so that the fertilizer just seeps into the ground on its own and then next spring I can mix things up if need be. A: Most fertilizers break down in 6 to 8 weeks, even slow release ones 9. Q. Best way to cure and store potatoes for long term storage A: lay them out in a cool, dim room covered with a cloth or towels to block out sunlight. During this time the skins will dry, small wounds will heal over, and new layers of skin will form where the outer layer peeled or rubbed off. Thin-skinned potatoes cure faster than those with thick skins, which may benefit from a few more days of curing time. B:Store them in a cool and dry place away from direct sunlight 10. Q. How to store green beans in the freezer properly? A: Blanche and freeze in portions 11. This is my very first year gardening ever, I bought seeds from MIGardener, but I have some seeds in packets left - can I grow them next year? A: Yes, less of a germination rate but still very good 12. Ive got some dead areas of lawn, I heard seeding your lawn in the fall is the best thing, how do I go about doing that? A:As a general rule, plant cool-season grass seed at least 45 days before the estimated date of your first fall frost, before soil and air temperatures drop to less favorable levels. Your grasses will enjoy a full fall season, plus a second cool, growing season come spring. Your local county extension agent can help with advice on average frost dates and optimal timing for seeding lawns in your area. B: Otherwise plant in spring but as soon as ground can be worked. 13. Best time to plant fruit trees? A: Ideal is late winter/early spring, or plant in fall Check out the following sponsors that make the radio show possible: Thank you Power Planter of www.powerplanter.com IV Organics of www.ivorganics.com Dr. Earth of www.drearth.com organic Root maker of www.rootmaker.com Flame Engineering Inc. of www.flameengineering.com Use coupon code WVG19 to get free shipping. Pomona Universal Pectin of www.pomonapectin.com Bobbex of www.Bobbex.com: Beans & Barley of www.beansandbarley.com MIgardener of www.MIgardener.com Outpost Natural Foods Co-op of www.outpost.coop Root Assassin of www.rootassassinshovel.com . Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off &free shipping one time use only BioSafe of www.biosafe.net Save 10% on your next order use coupon code TWVG at checkout Chapin Manufacturing Inc. of www.chapinmfg.com Pro Plugger of www.proplugger.com Dharmaceuticals of www.dharmaceuticals.com Soil Savvy of www.mysoilsavvy.com Use coupon code TWVG19 to save 10% at checkout Tomato Snaps of www.tomatosnaps.com Drip Garden of www.dripgarden.com Drip Garden Wisconsin Greenhouse company https://wisconsingreenhousecompany.com/ Standard Process Inc. of www.standardprocess.com Big Fat’s Hot Sauce of www.bigfatshotsauce.com Soil Diva of www.soildiva.net World’s coolest floating rain gauge of www.WorldsCoolestRainGauge.com Clyde’s vegetable planting chart of www.clydesvegetableplantingchart.com NuNu Natural Healing of www.nunuhealing.com RowMaker of www.rowmaker.com Eco Garden Systems of www.ecogardensystems.com Use coupon code (wiveg2019) and get $295 off the list price of $1,695 PLUS free shipping (a $250 value). Shield n seal of www.shieldnseal.com Bluemel's garden & landscape center of www.bluemels.com Phyllom BioProducts of PhyllomBioProducts.com Norwalk juicers of www.norwalkjuicers.com Use coupon code Garden talk Free Continental US shipping on the Model 290 Juicer Tree Ripe of https://www.tree-ripe.com/ Hydrobox of https://gohydrobox.com/ Workman's friend brand https://workmansfriendbrand.com/

Grapeseed Extract (Alcoholic Beverages #36 - 123:14)

Kashrus Halacha

Play Episode Listen Later Aug 9, 2019 36:05

Grapeseed Extract - Enocianina - Grape-color extract - Grapeseed oil - Kovush - Spread from wine - Non-Jew pressing Buy the book at www.kashrushalacha.com

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Favorite Food

Ask Win

Play Episode Listen Later Jul 29, 2019 21:28

Check out Win's books at https://www.amazon.com/Win-Kelly-Charles/e/B009VNJEKE/ref=sr_tc_2_0?qid=1538951782&sr=1-2-ent. To buy Win's new book, Smile with Dictation, go to https://books2read.com/Win. I, Win: http://books2read.com/Iwin Check out Danielle's books at https://www.amazon.com/Danielle-Coulter/e/B00OFIOY3C/ref=as_li_ss_tl?qid=1483655853&sr=8-2&linkCode=sl2&tag=paradimarket-20&linkId=8490a064c62cededb762ed5b949ed144. Please read Outsource Your Book to a Wall Street Journal Bestselling Press: https://leaderspress.com. Please dormant to A Diary of a Fashionista at https://www.patreon.com/adiaryofafashionista/community. Please donate to Ask Win at https://www.patreon.com/join/Askwin?. Twitter: https://twitter.com/ADiaryofaFashi1. Recipes provided to Win Charles of Ask Win Podcast by Ceri Smith Quinoa and Zucchini Brownies - Adapted from a recipe by Christina Pirello of Christinacooks.com 1 C Maple Syrup or brown rice syrup 1/2 C Coconut oil or Grapeseed oil 2 t Vanilla 2 1/2 C Zuchini, shredded finely 2 C Quinoa flour 1/2 C Cocoa powder 1/2 t Sea salt 1 t Baking Soda 1 t Cinnamon 1/2 C Chocolate Chips (Optional) 1/2 C Walnuts, chopped (Optional) Preheat the oven to 350 degrees and oil a 9 X 12 baking dish. Combine maple syrup, coconut oil, and vanilla. Whisk to combine ingredients. Add zucchini and mix with a spoon until thoroughly combined. In a separate bowl, combine quinoa flour, cocoa powder, sea salt, baking soda, cinnamon and any optional ingredients. Mix well. Add wet ingredients to dry and mix gently just until no more flour can be seen. Batter will be thick. Spoon batter into prepared 9 X12 baking dish and smooth surface to even the top with the back of a spoon. Bake for 30 minutes and remove from oven. Allow brownies to cool before slicing. Avacado Chocolate Mousse Frosting - This recipe is adapted from Chocolate Mousse of the Gods in "The Balanced Plate" by Renee Loux Prepare the frosting a day or two in advance for better flavor. 2 C Avacodo - 2-3 avacados (frosting works better with extremely ripe avacado) 3/4 C Maple syrup 2 T Coconut oil 2 t Vanilla 1 T Balsamic Vinegar 3/4-1 C Cocoa Powder Raspberries and Mint leaves provide an optional garnish Scoop flesh from avacados and place into a food processor. Add remaining ingredients and process for a couple minutes, stopping to scrape down the sides. A little water may be added depending on desired consistency. Blend for a few more minutes. Mousse will be quite thick. Spread on top of cooled brownSupport the show

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Favorite Food

Artwork from C.P.

Play Episode Listen Later Jul 29, 2019 21:29

Check out Win's books at https://www.amazon.com/Win-Kelly-Charles/e/B009VNJEKE/ref=sr_tc_2_0?qid=1538951782&sr=1-2-ent. To buy Win’s new book, Smile with Dictation, go to https://books2read.com/Win. I, Win: http://books2read.com/Iwin Check out Danielle's books at https://www.amazon.com/Danielle-Coulter/e/B00OFIOY3C/ref=as_li_ss_tl?qid=1483655853&sr=8-2&linkCode=sl2&tag=paradimarket-20&linkId=8490a064c62cededb762ed5b949ed144. Please read Outsource Your Book to a Wall Street Journal Bestselling Press: https://leaderspress.com. Please dormant to A Diary of a Fashionista at https://www.patreon.com/adiaryofafashionista/community. Please donate to Ask Win at https://www.patreon.com/join/Askwin?. Twitter: https://twitter.com/ADiaryofaFashi1. Recipes provided to Win Charles of Ask Win Podcast by Ceri Smith Quinoa and Zucchini Brownies - Adapted from a recipe by Christina Pirello of Christinacooks.com 1 C Maple Syrup or brown rice syrup 1/2 C Coconut oil or Grapeseed oil 2 t Vanilla 2 1/2 C Zuchini, shredded finely 2 C Quinoa flour 1/2 C Cocoa powder 1/2 t Sea salt 1 t Baking Soda 1 t Cinnamon 1/2 C Chocolate Chips (Optional) 1/2 C Walnuts, chopped (Optional) Preheat the oven to 350 degrees and oil a 9 X 12 baking dish. Combine maple syrup, coconut oil, and vanilla. Whisk to combine ingredients. Add zucchini and mix with a spoon until thoroughly combined. In a separate bowl, combine quinoa flour, cocoa powder, sea salt, baking soda, cinnamon and any optional ingredients. Mix well. Add wet ingredients to dry and mix gently just until no more flour can be seen. Batter will be thick. Spoon batter into prepared 9 X12 baking dish and smooth surface to even the top with the back of a spoon. Bake for 30 minutes and remove from oven. Allow brownies to cool before slicing. Avacado Chocolate Mousse Frosting - This recipe is adapted from Chocolate Mousse of the Gods in "The Balanced Plate" by Renee Loux Prepare the frosting a day or two in advance for better flavor. 2 C Avacodo - 2-3 avacados (frosting works better with extremely ripe avacado) 3/4 C Maple syrup 2 T Coconut oil 2 t Vanilla 1 T Balsamic Vinegar 3/4-1 C Cocoa Powder Raspberries and Mint leaves provide an optional garnish Scoop flesh from avacados and place into a food processor. Add remaining ingredients and process for a couple minutes, stopping to scrape down the sides. A little water may be added depending on desired consistency. Blend for a few more minutes. Mousse will be quite thick. Spread on top of cooled brownies and refrigerate until it's time for dessert.

Invite Host Jerry Hickey Talks About Their Macula Vision Formulas; Grapeseed Extract; Resveratrol; Biocurkem and more

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Play Episode Listen Later Jul 13, 2019 86:52

Invite Host Jerry Hickey Talks About Lutein; Probiotics; Grapeseed Extract; Biocurkem and more

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Play Episode Listen Later May 11, 2019 86:46

Ep2 Authenticity: Claiming your Truth

SheWritesSheSpeaks

Play Episode Listen Later Apr 24, 2019 38:31

Ep2 Topic is Authenticity part 1: Claiming your Truth Guest (Kelly FreeSpirit Artist/VisualHealer) Muscle Ease Essential Oil Blend (Wintergreen or Spearmint, Eucalyptus, Peppermint, Ginger, Black Pepper, Turmeric, Nutmeg, Sweet Almond Oil or Grapeseed or Jojoba) #LiveforFive Hey Sista- Leah Jenea ft Samad Savage, Leftgunzz Flow Cousin Flow-Tishany Obsession- Krissy D Trip 2 Aharat- M3cca Ain't Gon do Nothin- Kam Simmy *The end of my show is strictly music followed by the Outro --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/shewritesshespeaks/support

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Invite Host Jerry Hickey Talks About Lutein HX; Invite Performance Multi; Biocurkem; Grapeseed Extract and more

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Play Episode Listen Later Apr 20, 2019 86:50

Invite Host Jerry Hickey Talks About Their Core Multi; Multi Energy Powder; Grapeseed Extract; Probiotics and more

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Play Episode Listen Later Mar 30, 2019 87:03

Invite Host Jerry Hickey Talks About the Invite Multi Performance Vitamin; Macula Vision Formulas; Beets HX; Grapeseed Extract and more

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Play Episode Listen Later Dec 15, 2018 87:14

Money Talk 1290 Kristin Fraser Entrepreneur and founder of The Grapeseed Company

Money Talk 1290- Presented By Arlington Financial Advisors

Play Episode Listen Later Nov 21, 2018 54:01

Episode 115

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Grapeseed Oil

Pure Skin Talk

Play Episode Listen Later Aug 30, 2018 7:33

The oil everyone should be using! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Q&A with Tom - Episode 2

LiveO2 for the People

Play Episode Listen Later Aug 13, 2018 87:44

Our second episode of Q&A is here! Again, we polled our Facebook page and private Facebook group, LiveO2 for the People, to see what questions you have for Tom, our VP. In this episode, Tom addresses all of the questions submitted, so this episode is more lengthy than last time. Here are the questions from this episode: How can one check the oxygen concentration level that the compressor is delivering? Is it possible for it to just be filling the bag with air? I don’t think I have an issue but I do like to check things. (Listen at 1:48 - 13:53) Nonin pulse oximeter Oxidative reduction potential (ORP) "Be Out of Breath for 10 Minutes" white paper download LiveO2 Adaptive Contrast™ system biological-age.com test HeartMath ihealthlabs.com How can one measure biological age vs chronological? Can you somehow measure the anti aging effects of LiveO2? (Listen at 14:04 - 24:02) "brownout" Adaptive Contrast Juvent Red light therapy PEMF Human N Will EWOT help peripheral neuropathy? (Listen at 24:23 - 31:18) Page 127 of Oxygen Multistep Training CoQ10 Arginine Human N Ginseng Vitamin C Bioflavonoid supplement Grapeseed extract NAC Ma huang Ephedrine Niacin Selenium Natokinase Boluke - earthworm protein (!) Could you please help explain what the various supplements suggested in some of the advanced protocols do? (i.e. what function in the body does each one target?) (Listen at 31:37 - 54:02) Buteyko breathing Wim Hof method Scott Stapleton of Keiser podcast Owen's location - Oxygen Rally, Danville, CA Can LiveO2 be used to increase breath hold time for people engaging in activities like competitive swimming or free diving? What protocol variations would you recommend for this aspect of performance, specifically, or do the normal protocols adequately expand this hypoxic performance capability? (Listen at 54:15 - 1:03:45) Jerry Tennant Blessed Herbs T.C. McDaniel The Secret of Water documentary by Gaia Serapeptase How does AC kill parasites - do you have any suggested parasite protocols? What about plaques? (Listen at 1:04:04 - 1:17:24) Learn how to be a caretaker of your body Find out what interests you - something will speak to you The Web That Has No Weaver Pick the one thing you really enjoy doing and explore! What are your recommendations for learning more about your own physiology? (Listen at 1:17:28 - 1:25:55)

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Invite Host Jerry Hickey Talks About Their Weight Loss Products; Krill; Grapeseed Extract; Alcar and more

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Play Episode Listen Later Aug 4, 2018 87:20

Podcast 37: Community Q&A

eyeClarity Podcast

Play Episode Listen Later Jul 21, 2018 28:45

This episode answers questions about addressing early-stage cataracts, eye supplements, healing from cataract surgery, and retinal vein occlusion. Question 1 1:11 - 10:45 I was considering ordering the eye drops but before I do have a question about them. I am using 2 eye drops: Lumigan and another for my glaucoma diagnosis. I also have been diagnosed with a cataract in the right eye, which is pretty advanced, and the left eye has the beginning of a cataract. I was considering using your MSM in the left eye. Please note that I hate using the prescription eye drops, aka drugs in my eye, but that's the way it is I guess. The pressure in my eye is a lot better now since using the prescription drops. My question is should I order your drops for my "good" eye? I am 79, no other health problems that I know of? I take Taurine, Lutein with Grapeseed and Bilberry combo plus other vitamins. What do you think? Question 2 10:46 - 17:40 Hi Dr. Berne! I now have a little hope that relief may be possible for my eye discomfort. After cataract surgery 2 years ago, my left eye developed a lump in the soft skin tissue under my eye. Also, some scar tissue has been removed from this eye but it grew back. Do you have any products that may help me? My eye doctor doesn't seem to recognize this as a significant issue. The lump does not hurt, and isn't cancer, but looks like a black eye! Thank you. Question 3 17:40 - 27:41 My husband was diagnosed with a retinal vein occlusion. He now is adding MSM eye drops to his other eye medications for circulation. The doctor performed laser treatments but my husband had to quit because they were too painful. He is now experiencing some eye pain. One of his eye doctors said the pain will get worse, another said his eyeball will begin to wither and get smaller. Do you have any suggestions? He has read about surgery to open the back of the retinal vein. Do you know about that? Thank you!

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Podcast 37: Community Q&A

eyeClarity Podcast

Play Episode Listen Later Jul 21, 2018 28:45

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Invite Host Jerry Hickey Talks About Vision Formulas; Grapeseed Extract; Cartilage HX; Cocoa and more

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Play Episode Listen Later Jun 16, 2018 87:19

Invite Host Jerry Hickey Talks About Grapeseed Extract; Collagen; Cocoa; Probiotics and more