Podcasts about Gras

Shownotes Folge mit Michael Höller (Ein Stadion geht die Legende bleibt) Manche Orte verschwinden von der Landkarte aber nicht aus dem Herzen. Das ist der Gedanke, der Michael Höller auf eine ungewöhnliche Reise geschickt hat. Nicht zu den glitzernden Arenen der Champions League, sondern zu den verlassenen Stadien Europas. Zu den Grounds, bei denen das Gras schon die Stehränge zurückerobert, bei denen jede verblasste Bank, jede zerbrochene Anzeigetafel noch Geschichten atmet. Er hat sie besucht, von Spitzbergen bis Malta, von den Azoren bis in den Kaukasus. Er hat dort nach den Spuren von Leidenschaft, Erinnerungen und Fußball-Seele gesucht ...Dieser Podcast wird vermarktet von der Podcastbude.www.podcastbu.de - Full-Service-Podcast-Agentur - Konzeption, Produktion, Vermarktung, Distribution und Hosting.Du möchtest deinen Podcast auch kostenlos hosten und damit Geld verdienen?Dann schaue auf www.kostenlos-hosten.de und informiere dich.Dort erhältst du alle Informationen zu unseren kostenlosen Podcast-Hosting-Angeboten. kostenlos-hosten.de ist ein Produkt der Podcastbude.

Vous essayez de courir en endurance fondamentale, mais votre cardio s'envole. Et si ça venait de votre fatigue et de votre stress, notamment de votre vie personnelle et professionnelle ? La question de la semaine me permet de creuser ce lien entre fatigue, stress et endurance fondamentale.Mes documents gratuits pour vous aider à être en forme : https://km42.soulier.xyz/kitLiens :Le programme Marche Japonaise : https://go.soulier.xyz/marchejaponaisekm42La méthode pour imaginer et planifier ton année sportive : https://go.soulier.xyz/plan26 (38% de réduction)Le Protocole Perte de Gras : https://go.soulier.xyz/protocolekm42Le Programme FlowFit (tarif de lancement spécial) : https://go.soulier.xyz/flowfitkm42Rejoindre le Hamsters Running Club : https://km42.soulier.xyz/hrcTous les liens et anciens épisodes : https://km42.soulier.xyz/399Cette semaine je réponds à une question de Manu : « Jambes lourdes cardio qui s'envole... Surtout en EF (semaines pro intenses) »Cette question illustre très bien l'impact négatif que peuvent avoir nos conditions de vie et notre mode de vie sur notre vie sportive et notre performance.Dans cet épisode :le lien être stress, fatigue et fréquence cardiaquepourquoi la fréquence cardiaque au repos augmente dans ces périodespourquoi on ne peut pas baisser volontairement sa fréquence cardiaquequelles stratégies pour rester en endurance fondamentale malgré toutle risque de forcer trop pendant cette périodepourquoi il ne faut pas forcément arrêter de courirla réflexion que ça doit nous amener à avoir sur l'organisation de notre saison si ces périodes de stress pro se répètent chaque annéeNouveau : Le protocole Perte de Gras 2025 ❤️ Me suivre Tous les liens sont ici

Nous sommes à quelques jours des fêtes de fin d'année, cet épisode est même le dernier avant Noël. Ce sont des moments festifs et aussi pour beaucoup une succession de repas et de tentations. Je vous partage mes astuces personnelles pour mieux gérer ces repas de fêtes et cette période de l'année.Liens complémentairesRetrouve la Forme - faire le plein d'énergie pour profiter des fêtes : https://rlf.soulier.xyz/127Gratuit : Le kit Reboot pour retrouver la forme et l'énergie : https://sn.soulier.xyz/kitLe Protocole Perte de Gras : https://go.soulier.xyz/protocolesnNouveauté : La Stratégie FlowFit pour bouger et plus et prendre du muscle (tarif de lancement spécial) : https://go.soulier.xyz/flowfitsnTous les liens complémentaires et anciens épisodes : https://sn.soulier.xyz/164Rejoindre le Hamsters Running Club : https://sn.soulier.xyz/hrcJ'adore cette période de l'année, mais je sais que les repas sont des moments pas faciles à vivre et à digérer. Combien d'années j'ai terminé les repas de réveillon, Noël et Nouvel An avec le ventre éclaté et du mal à digérer dans les jours qui suivent.J'ai donc mis en place quelques astuces sur le plan alimentaire et de mes habitudes pour mieux en profiter sans tomber dans les excès ni dans la privation et la frustration. En gros, avoir une meilleure conscience de ce que je fais pour avoir plus d'énergie et mieux profiter de ces moments en famille et avec les proches.Dans cet épisode :pourquoi cette période crée un vrai stress pour l'organismepourquoi je ne saute jamais de repas avantles petites choses à ajouter sur la table d'apérol'importance de l'hydratation avant, pendant et aprèspourquoi la marche digestive est intéressanteet pourquoi marcher ou faire un peu de sport avant un gros repas est encore plus pertinent pour la glycémie et la digestionle point d'alerte : l'alcoolNouveau : Le protocole Perte de Gras 2025 ❤️ Me suivre Tous les liens sont ici

Nouveaux pilotes, un brin déjantés, à bord de la Libre Antenne sur RMC ! Jean-Christophe Drouet et Julien Cazarre prennent le relais. Après les grands matchs, quand la lumière reste allumée pour les vrais passionnés, place à la Libre Antenne : un espace à part, entre passion, humour et dérision, débats enflammés, franc-parler et second degré. Un rendez-vous nocturne à la Cazarre, où l'on parle foot bien sûr, mais aussi mauvaise foi, vannes, imitations et grands moments de radio imprévisibles !

Chaque jour aux côtés d'Estelle Denis, Charlotte Méritan, notre spécialiste RMC Conso, vous donne les bonnes astuces pour mieux consommer et faire des économies.

durée : 00:07:00 - Et pourquoi pas un velouté de chataîgne ? - À quelques jours des fêtes, l'émission cuisine d'ICI Lorraine propose son menu du jeudi pour 6 personnes, imaginé par Philippe Laruelle, maître cuisinier de France (Maison de Buyer), Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Nördlich von Bremen liegt eine Landschaft, die seit Jahrhunderten Rätsel aufgibt: das Teufelsmoor. Hier flimmern bei Einbruch der Dunkelheit kleine Lichter über den Wiesen, und Nebel zieht in langen Bahnen über das Land. Manche nennen sie Irrlichter, andere Warnzeichen – niemand wusste lange, woher sie kommen. In dieser Folge von Off The Path Daily entdeckst du eines der geheimnisvollsten Moore Norddeutschlands. Du erfährst, wie aus Wasser und Gras über Jahrtausende ein ganz eigener Lebensraum entstand, warum der Name „Teufelsmoor“ in Wahrheit ein Missverständnis ist und wie Künstler:innen in Worpswede hier ihr magisches Licht fanden.

Nina und Lotta haben mal wieder überprüft, ob sie nicht doch Kifferinnen werden könnten. Außerdem waren die Schwestern als Chemnitzer Prominenz in einem Weihnachtsmarkt-Zuber baden.

C'est le moment des bilans Strava, Spotify, YouTube… Alors j'ai décidé de faire moi aussi mon propre récap personnel de mon année sportive et course à pied. Comme l'an dernier je ne donne pas de chiffres de kilométrage ou de volume, pour éviter la comparaison et aussi car ça m'éloigne de l'essentiel.Liens :Le programme Marche Japonaise : https://go.soulier.xyz/marchejaponaisekm42La méthode pour imaginer et planifier ton année sportive : https://go.soulier.xyz/plan26 (38% de réduction)La Stratégie FlowFit : https://go.soulier.xyz/flowfitkm42Gratuit : Le Kit Reboot pour retrouver la forme https://km42.soulier.xyz/kitLe Protocole Perte de Gras : https://go.soulier.xyz/protocolekm42Rejoindre le Hamsters Running Club : https://km42.soulier.xyz/hrcTous les liens et anciens épisodes : https://km42.soulier.xyz/398Dans cet épisode :quelles sont mes plus grandes réussites de l'annéequelle est ma plus grosse déceptionpourquoi mes blessures à la même période de l'année me posent questionpourquoi l'année 2026 sera symbolique et spéciale avec le Projet 50pourquoi j'ai modifié mes habitudes de sommeilquel est ce conflit personnel entre mon identité sportive et réalité de ma vie actuellepourquoi certains de mes choix peuvent paraître prudents voir frileux mais sont alignés avec mon objectif de viece qui a rempli ma forêt de confianceles photos de que j'ai affiché sur mon murpourquoi je cours plus après les souvenirs qu'après les dossards et les médaillesNouveau : Le protocole Perte de Gras 2025 ❤️ Me suivre Tous les liens sont ici

durée : 00:17:35 - Bienvenue chez vous, en cuisine - À Marches non loin de Bourg-de-Péage, Les Délices des Payres est un véritable lieu de gourmandise. Cette conserverie familiale, dirigée par Dan Ben Hamou perpétue la tradition du foie gras d'oie. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

durée : 00:58:21 - Le Cours de l'histoire - par : Xavier Mauduit, Maïwenn Guiziou - Au 19ᵉ siècle, les matières grasses extra-européennes deviennent les premières denrées coloniales importées en Europe, devant le sucre et le café. Pourtant, un siècle plus tard, le beurre est la seule graisse mise à l'honneur dans les livres de recettes. Où sont donc passés les gras coloniaux ? - réalisation : Thomas Beau, Laurence Millet - invités : Nicolas Kayser-Bril Journaliste et docteur en anthropologie

Dans cet épisode, Jérémie te partage son expérience personnelle en remontant il y a presque dix ans alors qu'il commençait l'entrainement et cherchait à perdre du gras. Et comme tout le monde, il en a fait des erreurs au départ... alors il t'en parle pour que tu les évite !

durée : 00:12:40 - La Ferme Souletine à Viodos - À Viodos, la Ferme Soultine perpétue un savoir-faire familial autour du canard gras. Sylvie et Beñat partagent leurs conseils culinaires et une production fermière maîtrisée de l'élevage à la vente directe. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

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Vous avez du mal à vous motiver en ce moment pour courir ? Et ça vous fait culpabiliser ? Alors je voudrais vous rassurer : c'est normal et ça va revenir.Mes documents gratuits pour vous aider à être en forme : https://km42.soulier.xyz/kitCet épisode est sponsorisé par Nutripure : Vous bénéficiez de 10% de réduction sur votre première commande avec le code HAMSTERS. Ou en cliquant sur le lien suivant : https://go.soulier.xyz/NutripureKm42Liens :Le programme Marche Japonaise : https://go.soulier.xyz/marchejaponaisekm42La méthode pour imaginer et planifier ton année sportive : https://go.soulier.xyz/plan26 (38% de réduction)Le Protocole Perte de Gras : https://go.soulier.xyz/protocolekm42Le Programme FlowFit (tarif de lancement spécial) : https://go.soulier.xyz/flowfitkm42Rejoindre le Hamsters Running Club : https://km42.soulier.xyz/hrcTous les liens et anciens épisodes : https://km42.soulier.xyz/397Je ne sais pas vous, mais en ce moment la motivation n'est pas toujours au top. Et franchement je vais vous dire c'est totalement normal. Nous sommes en fin d'année, à quelques jours de Noël. Notre esprit est accaparé par bien des pensées d'autant que nous sommes souvent loin des objectifs. Logiquement notre corps et notre cerveau nous amènent vers un forme de relâchement, de ralentissement et peut-être même de pause.La motivation est par nature variable. Même les sportifs les plus engagés passent par des creux et des phases de doute ou de lassitude. Il est bien d'en tenir compte et surtout ne pas culpabiliser. Je crois surtout qu'il faut se rappeler du grand pourquoi nous courons. Généralement ce n'est pas une baisse de motivation sur la période des fêtes qui va tout remettre en cause.Nouveau : Le protocole Perte de Gras 2025 ❤️ Me suivre Tous les liens sont ici

durée : 00:02:21 - La recette du toast de foie gras mi figue mi raisin de chez Laguilhon Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Certaines personnes affirment qu'elles ne peuvent se réveiller sans leur café du matin. D'autres qu'il faut absolument éviter ce café du matin à cause du cortisol. Personnellement j'ai choisi de limiter ma consommation de café à des moments où je l'apprécie vraiment et où je trouve un effet stimulant. Et j'ai donc opté pour des boissons de remplacement le matin. Le but n'est pas d'arrêter de boire du café mais de limiter la quantité de caféine et de profiter vraiment de mon café sur des moments choisis où je l'apprécie vraiment.Liens complémentairesGratuit : Le kit reboot pour retrouver la forme et l'énergie : https://sn.soulier.xyz/kitLe Protocole Perte de Gras : https://go.soulier.xyz/protocolesnNouveauté : La Stratégie FlowFit pour bouger et plus et prendre du muscle (tarif de lancement spécial) : https://go.soulier.xyz/flowfitsnTous les liens complémentaires et les produits cités : https://sn.soulier.xyz/163Rejoindre le Hamsters Running Club : https://sn.soulier.xyz/hrcKoro : https://go.soulier.xyz/koro. Profitez d'une réduction avec le code HAMSTERS5Le café est entouré de questions : À quelle heure exacte dois-je boire mon café ? Le café perturbe-t-il mon sommeil si je le bois le matin ? Le café le matin est-il mauvais ? Le café empêche-t-il de dormir ? Combien de café je peux boire ?Et il est vrai que l'on trouve de nombreuses infos contraires sur ce breuvage tant apprécié. Mais soyons clair je ne vais pas vous dire qu'il faut le remplacer totalement. Surtout qu'en bois un tous les jours.L'idée de cet épisode n'est pas de supprimer le café, y compris celui du matin. Mais de ne pas se tromper sur l'effet attendu du café et de varier votre consommation pour mieux profiter du café que vous aimez vraiment.Dans cet épisode :la différence entre café et caféineles nombreux bénéfices du cafépourquoi le café n'a pas le même effet sur tout le mondepourquoi le café n'élimine pas la fatiguele véritable effet du café sur le cortisolle café crée-t-il vraiment une accoutumance pourquoi il est bon de limiter sa consommation de caféinequelles sont les recommandations officielles de l'Ansespourquoi je déconseille le café au réveilles moments où j'apprécie mon café de spécialitéles remplaçants que j'apprécie : chicorée, orge, lupin, yannoh, ce que pense des boissons aux champignon type Bonjour pourquoi il est préférable de mieux dormir plutôt que compter sur son caféNouveau : Le protocole Perte de Gras 2025 ❤️ Me suivre Tous les liens sont ici

durée : 00:07:02 - Qu'est-ce qu'on mange ce soir ? - À quelques jours des fêtes, l'émission Qu'est-ce qu'on mange ce soir sur ICI Lorraine, animée par Jérôme Prod'homme, met le cap sur deux incontournables de Noël : le foie gras bien préparé et les brédeles, ces biscuits de l'Avent à partager. Conseils de pros et souvenirs gourmands. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

www.kuhverstand.de In dieser Episode erfährst du, warum ich mit Sven über das Deutsche Schwarzbunte Niederungsrind (DSN) spreche, eine Rasse, die vom Aussterben bedroht ist, die aber gerade für extensivere Betriebe sehr spannend sein kann. Sven erreicht unter extensiven Grünlandbedingungen mit seinen DSN-Bio-Kühen rund 6.000 Liter Milchleistung – und das mit deutlich weniger Kraftfutter, viel Weidegang und einem klaren Fokus: So viel Gras wie möglich in die Kuh. Und wir gehen darauf ein, wo die Grenzen liegen – denn DSN ist keine Rasse für jeden. Ich nehme dich mit in ein Gespräch über Robustheit, Fütterung, Vermarktung und die Frage, wie man wirtschaftlich arbeiten kann, obwohl die Rasse eine geringere Milchleistung hat. Themen im Überblick:

Vous connaissez le Medhi, alias Medhi Running, qui traverse la France en bus pour courir le marathon du Mont Blanc ou celui qui court après les bus à Rennes. Mais Medhi a décidé de dévoiler son histoire et son parcours de vie dans un livre. Comment il a découvert la course à pied après des excès et des dérives. Comment elle lui a appris à respirer, à se dépasser, à transformer sa rage en énergie, sa douleur en puissance. Il dit que la course l'a aidé à s'apaiser, à se comprendre, à devenir plus fort — vraiment fort.Alors j'ai invité Medhi à venir parler de son parcours de ce que la course lui a apporté et permis de vivre. De ses aventures avec sa bande, son dernier 24 heures, sa manière bien à lui de courir.Liens :Le programme Marche Japonaise : https://go.soulier.xyz/marchejaponaisekm42La méthode pour imaginer et planifier ton année sportive : https://go.soulier.xyz/plan26 (38% de réduction)La Stratégie FlowFit : https://go.soulier.xyz/flowfitkm42Le programme Tout le monde peut courir plus vite https://go.soulier.xyz/viteGratuit : La méthode SAM en 2 minutes : https://go.soulier.xyz/oksamkm42Le Protocole Perte de Gras : https://go.soulier.xyz/protocolekm42Rejoindre le Hamsters Running Club : https://km42.soulier.xyz/hrcTous les liens et anciens épisodes : https://km42.soulier.xyz/396Suivre MedhiSon compte Instagram : https://go.soulier.xyz/medhirunningLivre de Medhi : https://go.soulier.xyz/livremedhi (lien affilié)C'est la troisième fois que je reçois Medhi dans ce podcast. Il restera pour moi l'organisateur d'une course qui restera gravé à jamais dans mon cœur, le 24 heures le jour de mon anniversaire.Mais nous n'avions jamais parlé de son parcours de vie avant la course. Il a décidé de le raconter dans un livre sorti il y a quelques semaines : Mémoire d'un Fragile devenu Fort: Rien ne m'a épargné, surtout pas moi.J'ai donc invité Medhi pour venir parler de son livre et de ce que la course lui a apporté. Pourquoi il dit que la course est devenue un ancrage dans sa vie. Medhi compare la course à pied à une drogue, offrant des sensations fortes et des moments d'euphorie. Et il sait de quoi il parle car Medhi explique justement dans son livre cette autre partie de sa vie : son enfance cabossée, la colère, les excès, les dérives…Dans son livre et cet épisode, il partage son expérience de la course à pied et sa manière bien à lui de courir. Pas forcément académique mais qui l'a amené à faire plusieurs marathons, des ultra ou encore plusieurs 24h.Medhi nous parle de son attachement à la communauté de coureurs, des belles rencontres, de l'importance de la petite équipe qui s'est montée dans un quartier de Rennes et avec laquelle il se lance dans des courses et défis, comme un 24h ce week-end.Il évoque des moments précieux passés avec eux mais aussi cette course de 5km avec ses enfants qu'il considère comme son plus beau souvenir.Le parcours de Mehdi montre que chacun a une histoire unique qui mérite d'être partagée. Medhi souhaite être un déclencheur de motivation pour ceux qui sont sédentaires et se sentent figés. Nouveau : Le protocole Perte de Gras 2025 ❤️ Me suivre Tous les liens sont ici

Avec : Yael Mellul, ancienne avocate, Daniel Riolo, journaliste RMC, et Emmanuelle Dancourt, journaliste indépendante. - Accompagnée de Charles Magnien et sa bande, Estelle Denis s'invite à la table des français pour traiter des sujets qui font leur quotidien. Société, conso, actualité, débats, coup de gueule, coups de cœurs… En simultané sur RMC Story.

Application pour EVO360https://hlperformance.caRéférencesRyan, R. M., & Deci, E. L. (2001).On happiness and human potentials: A review of research on hedonic and eudaimonic well-being.Ryan, R. M., & Deci, E. L. (2000).Self-determination theory and the facilitation of intrinsic motivation, social development, and well-being. American Psychologist, 55(1), 68–78. doi:10.1037//0003-066x.55.1.68Ryan, R. M., & Deci, E. L. (2017).Self-determination theory: Basic psychological needs in motivation, development, and wellness. The Guilford Press.Vallerand, R. J., Blanchard, C., Mageau, G. A., et al. (2003).Les passions de l'âme: On obsessive and harmonious passion. Journal of Personality and Social Psychology, 85(4), 756–767. doi:10.1037/0022-3514.85.4.756

This toxic protein is one of the worst foods for your body. Find out about the worst protein in the world that's often marketed as healthy, despite being one of the most dangerous protein sources. This is the protein you should never eat!0:00 Introduction: Protein you should never eat0:49 The worst protein for your health3:37 Ultra-processed proteins 8:17 The worst protein in the world 8:55 Toxic proteins to avoidThe EAT-Lancet planetary health diet aims for a plant-based world where red meat is replaced with plant-based protein. Surprisingly, the one protein you should never eat is plant-based!So what's the worst protein in the world? Here are 11 facts about one of the most dangerous protein sources:1. The industrial extraction of defatted soy flour involves fat removal from soy flour using hexane, a component of gasoline. This ingredient is considered GRAS, or generally recognized as safe. This is a legal loophole that allows a company to classify its own product as safe.2. This ultra-processed protein is a byproduct of the soybean oil industry.3. It contains heavy metals such as arsenic, cadmium, and lead. 4. It's thermo-mechanically restructured, which means high temperatures and machinery are used to restructure the product so that it mimics the texture of meat. 5. This product makes around $1.39 billion per year.6. It's marketed as healthy and has been around since the 1960s.7. It contains sodium hydroxide, which changes the pH, chemically altering the protein.8. It contains hydrogen peroxide and titanium dioxide used as bleaching agents.9. It's composed of sponge-like chunks of artificial meat that's rehydrated with additional seed oil. 10. Artificial flavor and color are added to mimic the taste and appearance of meat.11. The protein is dried at around 347 degrees Fahrenheit, so by the time you cook it, it's been heated twice.The estrogenic effect of soy is not destroyed by heat!The protein I'm referring to is textured vegetable protein, made from the “vegetable” known as soy. This highly refined, ultra-processed protein contains heavy metals and is GMO, so it may contain traces of glyphosate. Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the Director of Dr. Berg Nutritionals and author of the best-selling book The Healthy Keto Plan. He no longer practices, but focuses on health education through social media.Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients, so he can focus on educating people as a full-time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose, and it is not a substitute for a medical exam, cure, treatment, diagnosis, prescription, or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

Brian P. Sylvester, J.D. is a Partner and Head of Food Regulatory in Morrison Foerster's FDA and Healthcare Regulatory and Compliance Group, and is an influential thought leader and practitioner in food tech regulation. Brian counsels clients across the full lifecycle of regulated products, serving global brands, startups, life sciences companies, investors, and trade associations. In the area of food and beverage, Brian develops regulatory strategies to commercialize a range of food tech innovations, including transgenic crops and alternative proteins, such as cultivated meat and fermentation-derived food ingredients, among others. He has been recognized by several legal industry awards and publications such as Chambers USA, Bloomberg Law, and The National Law Journal. In this episode of Food Safety Matters, we speak with Brian [35:44] about: State-level food additive regulatory developments since the passage of the California Food Safety Act in October 2023 How the "Make America Healthy Again" (MAHA) movement is shaping federal food additive and nutrition regulations Challenges and questions that arise from the growing number of state-level food regulations, including legality and constitutionality, implications for interstate commerce, and ensuring compliance Industry responses to FDA's push to phase out synthetic food dyes from the U.S. food supply California's recently passed legislation to establish a legal definition for ultra-processed foods (UPFs), and how it might affect a federally recognized UPF definition to be established in the future Practical recommendations for companies navigating the rapidly evolving U.S. regulatory landscape around food. News and Resources News USDA Indefinitely Delays Enforcement of Salmonella as Adulterant in Raw Breaded, Stuffed Chicken [4:41] Contamination in Infant Formula as Botulism Outbreak Grows; FDA Publishes Inspection Reports [18:38] Unsolved German E. coli Outbreak Grows, Sickening Hundreds [28:52] Codex Commission Adopts New International Food Standards at 48th Session [32:37]Codex Committee Discussions Held at CAC48 Cover Key Fishery Initiatives Resources Ep. 162. Brian Sylvester: How the California Food Safety Act is Shaping U.S. Food Additives Regulation  We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Dans cet épisode du podcast La Pause Fitness nous allons parler d'huile de soja, gaz hilarant et une carence à éviter. NOUVEAU : FAQ 33 pt 2 : la face sombre de la musculation Au programme : Les dangers de l'huile de soja Depuis un siècle, la consommation d'huile de soja a explosé aux États-Unis, […] The post Cette carence qui rend gras appeared first on Fitnessmith.

durée : 00:02:17 - Chez Laguilhon, la recette du foie gras poelé et pommes 3 façons Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Weitere Beziehungstipps: (1) Je mehr ich meine Frau liebe, desto mehr liebe ich mein Leben. Es geht darum, selbstlos zu sein, sie zu lieben, ihr zu dienen und für sie da zu sein. So werden wir beide besser. (2) Ermutigen statt konkurrieren. Viele werden eifersüchtig, wenn der andere Erfolg hat. Unterstützt ihr euch gegenseitig und steht füreinander ein, wachst ihr individuell und stärkt euer Team. (3) Nicht aufgeben. Manchmal ist die Ehe großartig, manchmal ist sie es nicht. Zu viele Menschen nehmen an, das Gras sei woanders grüner. Das stimmt nicht. Verwurzle dich, investiere Zeit und Energie, und ihr werdet zu dem werden, was ihr sein sollt. In der Ehe lernt man, zu geben, zu nehmen und Kompromisse zu schließen; man arbeitet an seinen individuellen Problemen und wird gemeinsam heil. (4) Habt eine gemeinsame Vision. Meine Frau und ich wussten, dass wir nicht nur für uns selbst zusammen sind. Wir fühlten, dass es unsere Aufgabe war, Champions zu erziehen, die einen Unterschied in der Welt machen würden. Wir sind nicht perfekt. Wir haben Fehler gemacht. Aber wir waren bereit, unser Bestes zu geben, besonders im letzten Jahr mit zwei Teenagern in einer herausfordernden Zeit. (5) Lade Gott in eure Ehe ein. Als wir eine schwierige Phase durchlebten, erzählte mir ein Mann, er und seine Frau würden jeden Abend zusammen beten. Ich fragte Gott, was unser Gebet sein sollte. Einige Tage später wusste ich es, und seitdem beten wir es jede Nacht. Es hat einen Unterschied gemacht, der zu Vergebung, Heilung und Wachstum führt.

durée : 00:28:56 - Les Bonnes Choses - par : Caroline Broué - À la croisée de la politique, de la cuisine et de nos habitudes, le gras apparaît comme un ingrédient chargé d'histoires. Entre contraintes sanitaires, usages quotidiens et attachement gustatif, il devient un révélateur des tensions qui traversent notre façon de manger et de penser l'alimentation. - réalisation : Jean-Christophe Francis - invités : Marion Chatelain Designeuse et directrice artistique; Nicolas Kayser-Bril En charge du pôle data-journalisme chez Owni; Anthony Berthou Nutritionniste; Thierry Lemarchand Producteur du beurre de Madame

durée : 00:28:56 - Les Bonnes Choses - par : Caroline Broué - À la croisée de la politique, de la cuisine et de nos habitudes, le gras apparaît comme un ingrédient chargé d'histoires. Entre contraintes sanitaires, usages quotidiens et attachement gustatif, il devient un révélateur des tensions qui traversent notre façon de manger et de penser l'alimentation. - réalisation : Jean-Christophe Francis - invités : Marion Chatelain Designeuse et directrice artistique; Nicolas Kayser-Bril En charge du pôle data-journalisme chez Owni; Anthony Berthou Nutritionniste; Thierry Lemarchand Producteur du beurre de Madame

durée : 00:28:56 - Les Bonnes Choses - par : Caroline Broué - À la croisée de la politique, de la cuisine et de nos habitudes, le gras apparaît comme un ingrédient chargé d'histoires. Entre contraintes sanitaires, usages quotidiens et attachement gustatif, il devient un révélateur des tensions qui traversent notre façon de manger et de penser l'alimentation. - réalisation : Jean-Christophe Francis - invités : Marion Chatelain Designeuse et directrice artistique; Nicolas Kayser-Bril En charge du pôle data-journalisme chez Owni; Anthony Berthou Nutritionniste; Thierry Lemarchand Producteur du beurre de Madame

Courir ou ne pas courir pendant les fêtes de Noël ? Telle est peut-être la question que vous vous posez. Il faut dire qu'entre les vacances, la préparation des fêtes, la famille, les amis, les repas… cette période n'est clairement pas comme les autres. Mais en même temps vous avez peut-être un programme à tenir, un plan à respecter pour votre prochaine course ? Alors comment faire ?Liens :Le programme Marche Japonaise : https://go.soulier.xyz/marchejaponaisekm42La méthode pour imaginer et planifier ton année sportive : https://go.soulier.xyz/plan26 (38% de réduction)Le Protocole Perte de Gras : https://go.soulier.xyz/protocolekm42Le Programme FlowFit (tarif de lancement spécial) : https://go.soulier.xyz/flowfitkm42Rejoindre le Hamsters Running Club : https://km42.soulier.xyz/hrcTous les liens et anciens épisodes : https://km42.soulier.xyz/395Cet épisode est sponsorisé par Nutripure :Vous bénéficiez de 10% de réduction sur votre première commande avec le code HAMSTERS. Ou en cliquant sur le lien suivant : https://go.soulier.xyz/NutripureKm42Cette période est propice à créer une tension dans notre tête. Elle de la différence entre ce que l'on prévoit, ce que l'on aimerait faire et ce que l'on arrive vraiment à faire. Et souvent à cette période c'est ce qui est difficile car notre emploi du temps est bousculé.Alors on se demande comment gérer. Faut-il respecter coûte que coûte le programme. Mais comment faire avec ce rythme particulier ? Ou alors ne faut-il pas en profiter pour faire une pause . Et dans ce cas est-ce que je ne perds pas les bénéfices de mon entraînement ?Déjà je vais vous rassurer. Et puis je vais vous donner ma stratégie entre-deux. Car personnellement j'ai besoin de courir et bouger un peu à cette période. C'est une nécessite d'introverti qui se fatigue quand il y a toujours du monde. Mais à cette période je cherche le plaisir et les séances bonus.Et surtout je vous invite à ne pas voir les sorties running comme un moyen de dépenser les calories de trop des repas de fêtes.Nouveau : Le protocole Perte de Gras 2025 ❤️ Me suivre Tous les liens sont ici

Kevin Daisy interviews New York trial lawyer Arkady Frekhtman live at Law-Di-Gras. Arkady shares how his PI firm uses multiple office locations to strengthen Google Maps visibility, how his YouTube channel drives nationwide referrals, and why he is exploring AI and system improvements to scale. A concise look at modern PI firm growth through content, visibility, and trial-focused strategy. Chapters (00:00:00) - The Conference for Law Firms: Thinking Big(00:00:59) - How to Start a Personal Injury Firm in New York(00:02:43) - Law De Gras 2019: How to Grow the Firm(00:06:49) - Lardi Gras 2017 conference interview

Live from Law-Di-Gras, Kevin Daisy reconnects with Jason Hennessy to discuss the importance of building a law firm that holds real value whether or not you plan to sell. Jason previews his conference panel on mergers, acquisitions, and private equity, featuring perspectives from law firms, vendors, and buyers. He shares insights on preparing a business for future opportunities, learning from failure, and navigating the challenges of private equity involvement. This energetic conversation highlights the value of networking, community, and continuous business development inside the legal industry. Chapters (00:00:00) - Private Equity: The Failures(00:00:39) - Meet the Conference MC: Bob Simon(00:02:51) - PODCAST: Private Equity Conference(00:06:10) - A Few Words for the Conference

Ce week-end j'ai fait quelque chose que je n'avais pas osé faire ces dernières années. J'en parlais. Je l'avais mis dans mes objectifs. J'avais hésité. Et parfois regretté de ne pas l'avoir fait. Cette fois j'ai passé le pas. Je vais vous expliquer ce qu'est et surtout comment ça me permet de planifier ma reprise et le premier trimestre 2026. Je vous partage ainsi ma méthode et mes réflexions pour vous aider à vous aussi vous lancer et organiser votre préparation.Liens :Le programme Marche Japonaise : https://go.soulier.xyz/marchejaponaisekm42La méthode pour imaginer et planifier ton année sportive : https://go.soulier.xyz/plan26 (38% de réduction)La Stratégie FlowFit : https://go.soulier.xyz/flowfitkm42Le programme Tout le monde peut courir plus vite https://go.soulier.xyz/viteGratuit : La méthode SAM en 2 minutes : https://go.soulier.xyz/oksamkm42Le Protocole Perte de Gras : https://go.soulier.xyz/protocolekm42Rejoindre le Hamsters Running Club : https://km42.soulier.xyz/hrcTous les liens et anciens épisodes : https://km42.soulier.xyz/394Ce week-en je me suis inscrit sur mon premier triathlon officiel en mars prochain. Et juste avant j'a aussi prévu de courir un trail qui est celui que j'avais couru il y a 10 ans pour mon premier dossard. Ce qui promet un mois de mars sympa. J'ai donc commencé à planifier mes périodes d'entraînements et de préparation spécifique. Mais avant ça je dois me remettre sur pied après ma blessure à la Courstache. J'ai repris la course ce mardi après un mois de pause forcée. Je débute donc une période de remise en route et de pré-préparation.Dans cet épisode :pourquoi un triathlon court pour commencermes grands questionnements sur la natationpourquoi le trail et le triathlon se compléteront biencomment j'organise mon année en blocpourquoi je table sur une préparation spécifique de 10 semaines seulementquelles sont mes points de vigilance ce que 2025 m'a appris pour mieux préparer 2026comment je me suis entretenu pendant ma blessuremon programme de reprisepourquoi un focus musculationce que j'ai prévu pour rendre la corde à sauter plus funNouveau : Le protocole Perte de Gras 2025 ❤️ Me suivre Tous les liens sont ici

Vous débutez le running ou courez depuis quelques temps vous avez envie de bien faire… et pourtant sans vous en rendre compte vous mettez votre corps dans le dur. Vous vous demandez pourquoi vous galérez, pourquoi votre cardio s'envole encore, pourquoi vous vous sentez fatigué…Aujourd'hui on parle des erreurs les plus fréquentes chez les débutants mais pas seulement. Car on a tendance à faire ces erreurs longtemps et elles expliquent souvent la fatigue et les blessures.Si vous comprenez ces pièges maintenant, vous allez progresser plus vite, éviter les blessures, garder la motivation… et surtout rester dans le plaisir longtemps.Liens :Le programme débutant Lève-toi et cours : https://go.soulier.xyz/levetoikm42Nouveau - Le programme Marche Japonaise : https://go.soulier.xyz/marchejaponaisekm42La méthode pour imaginer et planifier ton année sportive : https://go.soulier.xyz/plan26 (38% de réduction)Le Protocole Perte de Gras : https://go.soulier.xyz/protocolekm42Le Programme FlowFit (tarif de lancement spécial) : https://go.soulier.xyz/flowfitkm42Rejoindre le Hamsters Running Club : https://km42.soulier.xyz/hrcTous les liens et anciens épisodes : https://km42.soulier.xyz/393Nouveau : Le protocole Perte de Gras 2025 ❤️ Me suivre Tous les liens sont ici

It all starts with regulation (more like “lack thereof!)–and the GRAS loophole, where “Generally Regarded as Safe” is up to the manufacturer’s discretion! LINKS AND RESOURCES: Watch Video Version Here: Rumble Video Bitchute Video Youtube Video- Subscribe now! Robyn's Substack– Subscribe HERE! Get Take Daily HERE **Get this episode's resources: https://greensmoothiegirl.com/your-high-vibration-life/episodes/hidden-truth-about-supplements/ The post Ep. 343: The Hidden Side of Supplements: What You're Not Supposed to Know appeared first on GreenSmoothieGirl.

N'aurais-je pas fait n'importe quoi ? Au point de me blesser et de me retrouver en pause running forcée pendant un mois. Et bien oui c'est le constat que je fais en analysant ce mois de novembre pendant lequel je n'aurai pas couru à cause d'une douleur au tendon d'Achille. Une douleur qui ne vient pas de sur-entraînement mais plutôt d'une désadaptation progressive et d'un sous-entraînement. Résultat une inflammation pendant ma course préférée et un mois d'arrêt. Dans cet épisode je vous explique comment éviter de faire la même erreur. Liens :Le programme Marche Japonaise : https://go.soulier.xyz/marchejaponaisekm42La méthode pour imaginer et planifier ton année sportive : https://go.soulier.xyz/plan26 (38% de réduction)La Stratégie FlowFit : https://go.soulier.xyz/flowfitkm42Gratuit : La méthode SAM en 2 minutes : https://go.soulier.xyz/oksamkm42Le Protocole Perte de Gras : https://go.soulier.xyz/protocolekm42Rejoindre le Hamsters Running Club : https://km42.soulier.xyz/hrcTous les liens et anciens épisodes : https://km42.soulier.xyz/392J'ai couru le 10km de la Courstache le 2 novembre. Et depuis plus rien. La raison : une inflammation du tendon d'Achille qui m'a privé de course mais aussi de mes autres sports. J'ai donc analysé les causes de cette blessure et comment reprendre progressivement et me renforcer pour éviter de rechuter. Et puis c'est aussi un bon avertissement qui doit m'amener à me méfier de mon égo.Dans cet épisode :le contexte personnel et familial qui m'a conduit à la blessurecomment je suis passé de 45km par semaine à 6l'erreur d'appréciation et l'excès de confiance par rapport à cette coursele paradoxe de la sortie unique pour les blessures en course à piedcomment j'ai soigné et repris progressivementcomment j'utilise la marche japonaise pour reprendre progressivement en zone 2l'importance du renforcement avec FlowFit et le protocole de Stanishce que ça m'apprend pour 2026 et ne pas rater mon Projet 50Nouveau : Le protocole Perte de Gras 2025 ❤️ Me suivre Tous les liens sont ici

In this episode, Kelly Brownell speaks with Jerold Mande, CEO of Nourish Science, adjunct professor at the Harvard School of Public Health, and former Deputy Undersecretary for Food Safety at the USDA. They discuss the alarming state of children's health in America, the challenges of combating poor nutrition, and the influence of the food industry on public policy. The conversation explores the parallels between the tobacco and food industries and proposes new strategies for ensuring children reach adulthood in good health. Mande emphasizes the need for radical changes in food policy and the role of public health in making these changes. Transcript So, you co-founded this organization along with Jerome Adams, Bill Frist and Thomas Grumbly, as we said, to ensure every child breaches age 18 at a healthy weight and in good metabolic health. That's a pretty tall order given the state of the health of youth today in America. But let's start by you telling us what inspired this mission and what does it look like to achieve this in today's food environment? I was trained in public health and also in nutrition and in my career, which has been largely in service of the public and government, I've been trying to advance those issues. And unfortunately over the arc of my career from when I started to now, particularly in nutrition and public health, it's just gotten so much worse. Indeed today Americans have the shortest lifespans by far. We're not just last among the wealthy countries, but we're a standard deviation last. But probably most alarming of all is how sick our children are. Children should not have a chronic disease. Yet in America maybe a third do. I did some work on tobacco at one point, at FDA. That was an enormous success. It was the leading cause of death. Children smoked at a higher rate, much like child chronic disease today. About a third of kids smoked. And we took that issue on, and today it's less than 2%. And so that shows that government can solve these problems. And since we did our tobacco work in the early '90s, I've changed my focus to nutrition and public health and trying to fix that. But we've still made so little progress. Give us a sense of how far from that goal we are. So, if the goal is to make every child reaching 18 at a healthy weight and in good metabolic health, what percentage of children reaching age 18 today might look like that? It's probably around a half or more, but we're not quite sure. We don't have good statistics. One of the challenges we face in nutrition is, unfortunately, the food industry or other industries lobby against funding research and data collection. And so, we're handicapped in that way. But we do know from the studies that CDC and others have done that about 20% of our children have obesity about a similar number have Type 2 diabetes or the precursors, pre-diabetes. You and I started off calling it adult-onset diabetes and they had to change that name to a Type 2 because it's becoming so common in kids. And then another disease, fatty liver disease, really unthinkable in kids. Something that the typical pediatrician would just never see. And yet in the last decade, children are the fastest growing group. I think we don't know an exact number, but today, at least a third, maybe as many as half of our children have a chronic disease. Particularly a food cause chronic disease, or the precursors that show they're on the way. I remember probably going back about 20 years, people started saying that we were seeing the first generation of American children that would lead shorter lives than our parents did. And what a terrible legacy to leave our children. Absolutely. And that's why we set that overarching goal of ensuring every child reaches age 18 in good metabolic health. And the reason we set that is in my experience in government, there's a phrase we all use - what gets measured gets done. And when I worked at FDA, when I worked at USDA, what caught my attention is that there is a mission statement. There's a goal of what we're trying to achieve. And it's ensuring access to healthy options and information, like a food label. Now the problem with that, first of all, it's failed. But the problem with that is the bureaucrats that I oversaw would go into a supermarket, see a produce section, a protein section, the food labels, which I worked on, and say we've done our job. They would check those boxes and say, we've done it. And yet we haven't. And if we ensured that every child reaches age 18 at a healthy weight and good metabolic health, if the bureaucrats say how are we doing on that? They would have to conclude we're failing, and they'd have to try something else. And that's what we need to do. We need to try radically different, new strategies because what we've been doing for decades has failed. You mentioned the food industry a moment ago. Let's talk about that in a little more detail. You made the argument that food companies have substituted profits for health in how they design their products. Explain that a little bit more, if you will. And tell us how the shift has occurred and what do you think the public health cost has been? Yes, so the way I like to think of it, and your listeners should think of it, is there's a North star for food design. And from a consumer standpoint, I think there are four points on the star: taste, cost, convenience, and health. That's what they expect and want from their food. Now the challenge is the marketplace. Because that consumer, you and I, when we go to the grocery store and get home on taste, cost, and convenience, if we want within an hour, we can know whether the food we purchased met our standard there. Or what our expectations were. Not always for health. There's just no way to know in a day, a week, a month, even in a year or more. We don't know if the food we're eating is improving and maintaining our health, right? There should be a definition of food. Food should be what we eat to thrive. That really should be the goal. I borrowed that from NASA, the space agency. When I would meet with them, they said, ' Jerry, it's important. Right? It's not enough that people just survive on the food they eat in space. They really need to thrive.' And that's what WE need to do. And that's really what food does, right? And yet we have food, not only don't we thrive, but we get sick. And the reason for that is, as I was saying, the marketplace works on taste, cost and convenience. So, companies make sure their products meet consumer expectation for those three. But the problem is on the fourth point on the star: on health. Because we can't tell in even years whether it's meeting our expectation. That sort of cries out. You're at a policy school. Those are the places where government needs to step in and act and make sure that the marketplace is providing. That feedback through government. But the industry is politically strong and has prevented that. And so that has left the fourth point of the star open for their interpretation. And my belief is that they've put in place a prop. So, they're making decisions in the design of the product. They're taste, they gotta get taste right. They gotta get cost and convenience right. But rather than worrying what does it do to your health? They just, say let's do a profit. And that's resulted in this whole category of food called ultra-processed food (UPF). I actually believe in the future, whether it's a hundred years or a thousand years. If humanity's gonna thrive we need manmade food we can thrive on. But we don't have that. And we don't invest in the science. We need to. But today, ultra-processed food is manmade food designed on taste, cost, convenience, and then how do we make the most money possible. Now, let me give you one other analogy, if I could. If we were CEOs of an automobile company, the mission is to provide vehicles where people can get safely from A to point B. It's the same as food we can thrive on. That is the mission. The problem is that when the food companies design food today, they've presented to the CEO, and everyone gets excited. They're seeing the numbers, the charts, the data that shows that this food is going to meet, taste, cost, convenience. It's going to make us all this money. But the CEO should be asking this following question: if people eat this as we intend, will they thrive? At the very least they won't get sick, right? Because the law requires they can't get sick. And if the Midmanagers were honest, they'd say here's the good news boss. We have such political power we've been able to influence the Congress and the regulatory agencies. That they're not going to do anything about it. Taste, cost, convenience, and profits will work just fine. Couldn't you make the argument that for a CEO to embrace that kind of attitude you talked about would be corporate malpractice almost? That, if they want to maximize profits then they want people to like the food as much as possible. That means engineering it in ways that make people overeat it, hijacking the reward pathways in the brain, and all that kind of thing. Why in the world would a CEO care about whether people thrive? Because it's the law. The law requires we have these safety features in cars and the companies have to design it that way. And there's more immediate feedback with the car too, in terms of if you crashed right away. Because it didn't work, you'd see that. But here's the thing. Harvey Wiley.He's the founder of the food safety programs that I led at FDA and USDA. He was a chemist from academia. Came to USDA in the late 1800s. It was a time of great change in food in America. At that point, almost all of families grew their own food on a farm. And someone had to decide who's going to grow our food. It's a family conversation that needed to take place. Increasingly, Americans were moving into the cities at that time, and a brand-new industry had sprung up to feed people in cities. It was a processed food industry. And in order to provide shelf stable foods that can offer taste, cost, convenience, this new processed food industry turned to another new industry, a chemical industry. Now, it's hard to believe this, but there was a point in time that just wasn't an industry. So these two big new industries had sprung up- processed food and chemicals. And Harvey Wiley had a hypothesis that the chemicals they were using to make these processed foods were making us sick. Indeed, food poisoning back then was one of the 10 leading causes of death. And so, Harvey Wiley went to Teddy Roosevelt. He'd been trying for years within the bureaucracy and not making progress. But when Teddy Roosevelt came in, he finally had the person who listened to him. Back then, USDA was right across from the Washington Monument to the White House. He'd walk right over there into the White House and met with Teddy Roosevelt and said, ' this food industry is making us sick. We should do something about it.' And Teddy Roosevelt agreed. And they wrote the laws. And so I think what your listeners need to understand is that when you look at the job that FDA and USDA is doing, their food safety programs were created to make sure our food doesn't make us sick. Acutely sick. Not heart disease or cancer, 30, 40 years down the road, but acutely sick. No. I think that's absolutely the point. That's what Wiley was most concerned about at the time. But that's not the law they wrote. The law doesn't say acutely ill. And I'll give you this example. Your listeners may be familiar with something called GRAS - Generally Recognized as Safe. It's a big problem today. Industry co-opted the system and no longer gets approval for their food additives. And so, you have this Generally Recognized as Safe system, and you have these chemicals and people are worried about them. In the history of GRAS. Only one chemical has FDA decided we need to get that off the market because it's unsafe. That's partially hydrogenated oils or trans-fat. Does trans-fat cause acute illness? It doesn't. It causes a chronic disease. And the evidence is clear. The agency has known that it has the responsibility for both acute and chronic illness. But you're right, the industry has taken advantage of this sort of chronic illness space to say that that really isn't what you should be doing. But having worked at those agencies, I don't think they see it that way. They just feel like here's the bottom line on it. The industry uses its political power in Congress. And it shapes the agency's budget. So, let's take FDA. FDA has a billion dollars with a 'b' for food safety. For the acute food safety, you're talking about. It has less than 25 million for the chronic disease. There are about 1400 deaths a year in America due to the acute illnesses caused by our food that FDA and USDA are trying to prevent. The chronic illnesses that we know are caused by our food cause 1600 maybe a day. More than that of the acute every day. Now the agency should be spending at least half its time, if not more, worrying about those chronic illness. Why doesn't it? Because the industry used their political power in Congress to put the billion dollars for the acute illness. That's because if you get acutely ill, that's a liability concern for them. Jerry let's talk about the political influence in just a little more detail, because you're in a unique position to tell us about this because you've seen it from the inside. One mechanism through which industry might influence the political process is lobbyists. They hire lobbyists. Lobbyists get to the Congress. People make decisions based on contributions and things like that. Are there other ways the food industry affects the political process in addition to that. For example, what about the revolving door issue people talk about where industry people come into the administrative branch of government, not legislative branch, and then return to industry. And are there other ways that the political influence of the industry has made itself felt? I think first and foremost it is the lobbyists, those who work with Congress, in effect. Particularly the funding levels, and the authority that the agencies have to do that job. I think it's overwhelmingly that. I think second, is the influence the industry has. So let me back up to that a sec. As a result of that, we spend very little on nutrition research, for example. It's 4% of the NIH budget even though we have these large institutes, cancer, heart, diabetes, everyone knows about. They're trying to come up with the cures who spend the other almost 50 billion at NIH. And so, what happens? You and I have both been at universities where there are nutrition programs and what we see is it's very hard to not accept any industry money to do the research because there isn't the federal money. Now, the key thing, it's not an accident. It's part of the plan. And so, I think that the research that we rely on to do regulation is heavily influenced by industry. And it's broad. I've served, you have, others, on the national academies and the programs. When I've been on the inside of those committees, there are always industry retired scientists on those committees. And they have undue influence. I've seen it. Their political power is so vast. The revolving door, that is a little of both ways. I think the government learns from the revolving door as well. But you're right, some people leave government and try to undo that. Now, I've chosen to work in academia when I'm not in government. But I think that does play a role, but I don't think it plays the largest role. I think the thing that people should be worried about is how much influence it has in Congress and how that affects the agency's budgets. And that way I feel that agencies are corrupted it, but it's not because they're corrupted directly by the industry. I think it's indirectly through congress. I'd like to get your opinion on something that's always relevant but is time sensitive now. And it's dietary guidelines for America. And the reason I'm saying it's time sensitive is because the current administration will be releasing dietary guidelines for America pretty soon. And there's lots of discussion about what those might look like. How can they help guide food policy and industry practices to support healthier children and families? It's one of the bigger levers the government has. The biggest is a program SNAP or food stamps. But beyond that, the dietary guidelines set the rules for government spending and food. So, I think often the way the dietary guidelines are portrayed isn't quite accurate. People think of it in terms of the once (food) Pyramid now the My Plate that's there. That's the public facing icon for the dietary guidelines. But really a very small part. The dietary guidelines are meant to help shape federal policy, not so much public perception. It's there. It's used in education in our schools - the (My) Plate, previously the (Food) Pyramid. But the main thing is it should shape what's served in government feeding programs. So principally that should be SNAP. It's not. But it does affect the WIC program- Women, Infants and Children, the school meals program, all of the military spending on food. Indeed, all spending by the government on food are set, governed by, or directed by the dietary guidelines. Now some of them are self-executing. Once the dietary guidelines change the government changes its behavior. But the biggest ones are not. They require rulemaking and in particular, today, one of the most impactful is our kids' meals in schools. So, whatever it says in these dietary guidelines, and there's reason to be alarmed in some of the press reports, it doesn't automatically change what's in school meals. The Department of Agriculture would have to write a rule and say that the dietary guidelines have changed and now we want to update. That usually takes an administration later. It's very rare one administration could both change the dietary guidelines and get through the rulemaking process. So, people can feel a little reassured by that. So, how do you feel about the way things seem to be taking shape right now? This whole MAHA movement Make America Healthy Again. What is it? To me what it is we've reached this tipping point we talked about earlier. The how sick we are, and people are saying, 'enough. Our food shouldn't make us sick at middle age. I shouldn't have to be spending so much time with my doctor. But particularly, it shouldn't be hard to raise my kids to 18 without getting sick. We really need to fix that and try to deal with that.' But I think that the MAHA movement is mostly that. But RFK and some of the people around them have increasingly claimed that it means some very specific things that are anti-science. That's been led by the policies around vaccine that are clearly anti-science. Nutrition is more and more interesting. Initially they started out in the exact right place. I think you and I could agree the things they were saying they need to focus on: kids, the need to get ultra-processed food out of our diets, were all the right things. In fact, you look at the first report that RFK and his team put out back in May this year after the President put out an Executive Order. Mostly the right things on this. They again, focus on kids, ultra-processed food was mentioned 40 times in the report as the root cause for the very first time. And this can't be undone. You had the White House saying that the root cause of our food-caused chronic disease crisis is the food industry. That's in a report that won't change. But a lot has changed since then. They came out with a second report where the word ultra-processed food showed up only once. What do you think happened? I know what happened because I've worked in that setting. The industry quietly went to the White House, the top political staff in the White House, and they said, you need to change the report when you come out with the recommendations. And so, the first report, I think, was written by MAHA, RFK Jr. and his lieutenants. The second report was written by the White House staff with the lobbyists of the food industry. That's what happened. What you end up with is their version of it. So, what does the industry want? We have a good picture from the first Trump administration. They did the last dietary guidelines and the Secretary of Agriculture, then Sonny Perdue, his mantra to his staff, people reported to me, was the industries- you know, keep the status quo. That is what the industry wants is they really don't want the dietary guidelines to change because then they have to reformulate their products. And they're used to living with what we have and they're just comfortable with that. For a big company to reformulate a product is a multi-year effort and cost billions of dollars and it's just not what they want to have to do. Particularly if it's going to change from administration to administration. And that is not a world they want to live in. From the first and second MAHA report where they wanted to go back to the status quo away from all the radical ideas. It'll be interesting to see what happens with dietary guidelines because we've seen reports that RFK Jr. and his people want to make shifts in policies. Saying that they want to go back to the Pyramid somehow. There's a cartoon on TV, South Park, I thought it was produced to be funny. But they talked about what we need to do is we need to flip the Pyramid upside down and we need to go back to the old Pyramid and make saturated fat the sort of the core of the diet. I thought it meant to be a joke but apparently that's become a belief of some people in the MAHA movement. RFK. And so, they want to add saturated fat back to our diets. They want to get rid of plant oils from our diets. There is a lot of areas of nutrition where the science isn't settled. But that's one where it is, indeed. Again, you go back only 1950s, 1960s, you look today, heart disease, heart attacks, they're down 90%. Most of that had to do with the drugs and getting rid of smoking. But a substantial contribution was made by nutrition. Lowering saturated fat in our diets and replacing it with plant oils that they're now called seed oils. If they take that step and the dietary guidelines come out next month and say that saturated fat is now good for us it is going to be just enormously disruptive. I don't think companies are going to change that much. They'll wait it out because they'll ask themselves the question, what's it going to be in two years? Because that's how long it takes them to get a product to market. Jerry, let me ask you this. You painted this picture where every once in a while, there'll be a glimmer of hope. Along comes MAHA. They're critical of the food industry and say that the diet's making us sick and therefore we should focus on different things like ultra-processed foods. In report number one, it's mentioned 40 times. Report number two comes out and it's mentioned only once for the political reasons you said. Are there any signs that lead you to be hopeful that this sort of history doesn't just keep repeating itself? Where people have good ideas, there's science that suggests you go down one road, but the food industry says, no, we're going to go down another and government obeys. Are there any signs out there that lead you to be more hopeful for the future? There are signs to be hopeful for the future. And number one, we talked earlier, is the success we had regulating tobacco. And I know you've done an outstanding job over the years drawing the parallels between what happened in tobacco and food. And there are good reasons to do that. Not the least of which is that in the 1980s, the tobacco companies bought all the big food companies and imparted on them a lot of their lessons, expertise, and playbook about how to do these things. And so that there is a tight link there. And we did succeed. We took youth smoking, which was around a 30 percent, a third, when we began work on this in the early 1990s when I was at FDA. And today it's less than 2%. It's one area with the United States leads the world in terms of what we've achieved in public health. And there's a great benefit that's going to come to that over the next generation as all of those deaths are prevented that we're not quite seeing yet. But we will. And that's regardless of what happens with vaping, which is a whole different story about nicotine. But this idea success and tobacco. The food industry has a tobacco playbook about how to addict so many people and make so much money and use their political power. We have a playbook of how to win the public health fight. So, tell us about that. What you're saying is music to my ears and I'm a big believer in exactly what you're saying. So, what is it? What does that playbook look like and what did we learn from the tobacco experience that you think could apply into the food area? There are a couple of areas. One is going to be leadership and we'll have to come back to that. Because the reason we succeeded in tobacco was the good fortune of having a David Kessler at FDA and Al Gore as Vice President. Nothing was, became more important to them than winning this fight against a big tobacco. Al Gore because his sister died at a young age of smoking. And David Kessler became convinced that this was the most important thing for public health that he could do. And keep in mind, when he came to FDA, it was the furthest thing from his mind. So, one of it is getting these kinds of leaders. Did does RFK Jr. and Marty McCarey match up to Al Gore? And we'll see. But the early signs aren't that great. But we'll see. There's still plenty of time for them to do this and get it right. The other thing is having a good strategy and policy about how to do it. And here, with tobacco, it was a complete stretch, right? There was no where did the FDA get authority over tobacco? And indeed, we eventually needed the Congress to reaffirm that authority to have the success we did. As we talked earlier, there's no question FDA was created to make sure processed food and the additives and processed food don't make us sick. So, it is the core reason the agency exists is to make sure that if there's a thing called ultra-processed food, man-made food, that is fine, but we have to thrive when we eat it. We certainly can't be made sick when we eat it. Now, David Kessler, I mentioned, he's put forward a petition, a citizens' petition to FDA. Careful work by him, he put months of effort into this, and he wrote basically a detailed roadmap for RFK and his team to use if they want to regulate ultra-processed stuff food. And I think we've gotten some, initially good feedback from the MAHA RFK people that they're interested in this petition and may take action on it. So, the basic thrust of the Kessler petition from my understanding is that we need to reconsider what's considered Generally Recognized as Safe. And that these ultra-processed foods may not be considered safe any longer because they produce all this disease down the road. And if MAHA responds positively initially to the concept, that's great. And maybe that'll have legs, and something will actually happen. But is there any reason to believe the industry won't just come in and quash this like they have other things? This idea of starting with a petition in the agency, beginning an investigation and using its authority is the blueprint we used with tobacco. There was a petition we responded, we said, gee, you raised some good points. There are other things we put forward. And so, what we hope to see here with the Kessler petition is that the FDA would put out what's called an advanced notice of a proposed rulemaking with the petition. This moves it from just being a petition to something the agency is saying, we're taking this seriously. We're putting it on the record ourselves and we want industry and others now to start weighing in. Now here's the thing, you have this category of ultra-processed food that because of the North Star I talked about before, because the industry, the marketplace has failed and gives them no incentive to make sure that we thrive, that keeps us from getting sick. They've just forgotten about that and put in place profits instead. The question is how do you get at ultra-processed food? What's the way to do it? How do you start holding the industry accountable? Now what RFK and the MAHA people started with was synthetic color additives. That wasn't what I would pick but, it wasn't a terrible choice. Because if you talk to Carlos Monteiro who coined the phrase ultra-processed food, and you ask him, what is an ultra-processed food, many people say it's this industrial creation. You can't find the ingredients in your kitchen. He agrees with all that, but he thinks the thing that really sets ultra-processed food, the harmful food, is the cosmetics that make them edible when they otherwise won't I've seen inside the plants where they make the old fashioned minimally processed food versus today's ultra-processed. In the minimally processed plants, I recognize the ingredients as food. In today's plants, you don't recognize anything. There are powders, there's sludges, there's nothing that you would really recognize as food going into it. And to make that edible, they use the cosmetics and colors as a key piece of that. But here's the problem. It doesn't matter if the color is synthetic or natural. And a fruit loop made with natural colors is just as bad for you as one made with synthetics. And indeed, it's been alarming that the agency has fast tracked these natural colors and as replacements because, cyanide is natural. We don't want to use that. And the whole approach has been off and it like how is this going to get us there? How is this focus on color additives going to get us there. And it won't. Yeah, I agree. I agree with your interpretation of that. But the thing with Kessler you got part of it right but the main thing he did is say you don't have to really define ultra-processed food, which is another industry ploy to delay action. Let's focus on the thing that's making us sick today. And that's the refined carbohydrates. The refined grains in food. That's what's most closely linked to the obesity, the diabetes we're seeing today. Now in the 1980s, the FDA granted, let's set aside sugar and white flour, for example, but they approved a whole slew of additives that the companies came forward with to see what we can add to the white flour and sugar to make it shelf stable, to meet all the taste, cost, and convenience considerations we have. And profit-making considerations we have. Back then, heart disease was the driving health problem. And so, it was easy to overlook why you didn't think that the these additives were really harmful. That then you could conclude whether Generally Recognized as Safe, which is what the agency did back then. What Kessler is saying is that what he's laid out in his petition is self-executing. It's not something that the agency grants that this is GRAS or not GRAS. They were just saying things that have historical safe use that scientists generally recognize it as safe. It's not something the agency decides. It's the universe of all of us scientists generally accept. And it's true in the '80s when we didn't face the obesity and diabetes epidemic, people didn't really focus on the refined carbohydrates. But if you look at today's food environment. And I hope you agree with this, that what is the leading driver in the food environment about what is it about ultra-processed food that's making us so sick? It's these refined grains and the way they're used in our food. And so, if the agency takes up the Kessler petition and starts acting on it, they don't have to change the designation. Maybe at some point they have to say some of these additives are no longer GRAS. But what Kessler's saying is by default, they're no longer GRAS because if you ask the scientists today, can we have this level of refined grains? And they'd say, no, that's just not Generally Recognized as Safe. So, he's pointing out that status, they no longer hold that status. And if the agency would recognize that publicly and the burden shifts where Wiley really always meant it to be, on the industry to prove that there are foods or things that we would thrive on, but that wouldn't make us sick. And so that's the key point that you go back to when you said, and you're exactly right that if you let the industry use their political power to just ignore health altogether and substitute profits, then you're right. Their sort of fiduciary responsibility is just to maximize profits and they can ignore health. If you say you can maximize profits, of course you're a capitalist business, but one of the tests you have to clear is you have to prove to us that people can thrive when they eat that. Thrive as the standard, might require some congressional amplification because it's not in the statute. But what is in the statute is the food can't make you sick. If scientists would generally recognize, would say, if you eat this diet as they intend, if you eat this snack food, there's these ready to heat meals as they intend, you're going to get diabetes and obesity. If scientists generally believe that, then you can't sell that. That's just against the law and the agency needs them to enforce the law. Bio:   Jerold Mande is CEO of Nourish Science; Adjunct Professor of Nutrition, Harvard T.H. Chan School of Public Health; and a Non-Resident Senior Fellow, Tisch College of Civic Life, Tufts University. Professor Mande has a wealth of expertise and experience in national public health and food policy. He served in senior policymaking positions for three presidents at USDA, FDA, and OSHA helping lead landmark public health initiatives. In 2009, he was appointed by President Obama as USDA Deputy Under Secretary for Food Safety. In 2011, he moved to USDA's Food, Nutrition, and Consumer Services, where he spent six years working to improve the health outcomes of the nation's $100 billion investment in 15 nutrition programs. During President Clinton's administration, Mr. Mande was Senior Advisor to the FDA commissioner where he helped shape national policy on nutrition, food safety, and tobacco. He also served on the White House staff as a health policy advisor and was Deputy Assistant Secretary for Occupational Health at the Department of Labor. During the George H.W. Bush administration he led the graphic design of the iconic Nutrition Facts label at FDA, for which he received the Presidential Design Award. Mr. Mande began his career as a legislative assistant for Al Gore in the U.S. House and Senate, managing Gore's health and environment agenda, and helping Gore write the nation's organ donation and transplantation laws.  Mande earned a Master of Public Health from the University of North Carolina at Chapel Hill and a Bachelor of Science in nutritional science from the University of Connecticut. Prior to his current academic appointments, he served on the faculty at the Tufts, Friedman School of Nutrition Science and Policy, and Yale School of Medicine.

Est-ce que je dois calculer mon volume d'entraînement en kilomètres parcourus ou en temps ? Cette question semble anodine alors que nos montres GPS nous donnent toutes les informations et pourtant elle peut changer votre manière de vous entraîner et courir. Et je vais vous expliquer pourquoi je préfère me baser sur le temps d'entraînementLiens :Nouveau - Le programme Marche Japonaise : https://go.soulier.xyz/marchejaponaisekm42La méthode pour imaginer et planifier ton année sportive : https://go.soulier.xyz/plan26 (38% de réduction)Le Protocole Perte de Gras : https://go.soulier.xyz/protocolekm42Le Programme FlowFit (tarif de lancement spécial) : https://go.soulier.xyz/flowfitkm42Rejoindre le Hamsters Running Club : https://km42.soulier.xyz/hrcTous les liens et anciens épisodes : https://km42.soulier.xyz/391Cet épisode est sponsorisé par Nutripure :Vous bénéficiez de 10% de réduction sur votre première commande avec le code HAMSTERS. Ou en cliquant sur le lien suivant : https://go.soulier.xyz/NutripureKm42Le volume d'entraînement représente la quantité d'entraînement. C'est un aspect très important car il doit être augmenté petit à petit. Un trop gros volume peut entraîner des blessures et une forme de surentraînement. Un volume trop faible peut entraîner de la stagnation. Des recherches ont même montré que le volume d'entraînement était un prédicteur très précis de la performance sur des courses allant du 5km au marathon.La question est donc de savoir comment le mesurer. On trouve des programmes d'entraînements structurés en kilomètres et d'autres en durée d'effort. Ou encore des plans structurés avec les deux. Par exemple les footings et sorties longues en temps et les fractionnés en km.Alors au final comment mesure-t-on le volume ? Et pourquoi c'est aussi important pour planifier et organiser son entraînement.Dans cet épisode :Comment je suis passé d'un calcul au km à un calcul au tempsPourquoi le volume en temps tient plus compte des conditionsL'intérêt si vous faites plusieurs sportsLes bénéfices du calcul en temps pour planifier vos entraînementsPourquoi ça peut vous éviter des blessuresPourquoi c'est aussi très intéressant pour intégrer le running dans vos vacances et vos déplacements professionnels.Nouveau : Le protocole Perte de Gras 2025 ❤️ Me suivre Tous les liens sont ici

María Gras fue de animadora a una media maratón y decidió que quería participar en esa fiesta del running. Desde entonces, no ha dejado de hacer deporte, ni siquiera estando en tratamiento de quimioterapia. En este episodio charlamos sobre la importancia del deporte en este proceso.Perfil de instagram de María : @runwithmerigiWeb: https://www.correcomounachica.com/Te puedes suscribir a la newsletter semanal de Corre como una Chica para estar al día del deporte femenino en este link: https://saritaagil.substack.comSi te ha gustado el episodio, puedes invitarme a un café en https://www.buymeacoffee.com/saritaagilSi quieres participar, no dudes en escribirme.Email: saragilra@gmail.comInstagram: @saritaagil

Faut-il forcément courir toujours plus et plus longtemps ? Faut-il forcément faire des ultras pour être un coureur ou une coureuse ? Faut-il forcément un vélo hors de prix pour faire un triathlon. Alors bien entendu ma réponse est non. Et c'est surtout Gaël qui va partager à nous ses aventures sportives dans lesquelles il incorpore beaucoup de convivialité avec des trails courts qui permettent de passer un bon moment sans pour autant courir des heures.Liens :La méthode pour imaginer et planifier ton année sportive : https://go.soulier.xyz/plan26 (38% de réduction)Gratuit : La méthode SAM en 2 minutes : https://go.soulier.xyz/oksamkm42Le Protocole Perte de Gras : https://go.soulier.xyz/protocolekm42La Stratégie FlowFit : https://go.soulier.xyz/flowfitkm42Rejoindre le Hamsters Running Club : https://km42.soulier.xyz/hrcTous les liens et anciens épisodes : https://km42.soulier.xyz/390Les épisodes derniers ravito ce sont ces discussions sympa que vous avez à l'arrivée d'une course avec une personne que vous croisez et apercevez régulièrement sur les courses. On discute de course, de matos, d'astuces…Et bien c'est le cas de Gaël. Ça fait un moment que je vois ces aventures sur Instagram. Cette année on aurait aussi pu se croiser au Marathon de Paris. Un jour il m'avait parlé de son vélo. Un vélo qui a 20 ans, qui lui a couté 100 euros sur le bon coin et qu'il a amené sur des triathlons et pas en petit format.Et si cette année il a fait deux marathons, Gaël ne court pas après les longues distances. Il apprécie les trails courts et les courses conviviales. Alors bien entendu ça ne l'empêche pas toutefois d'aller se frotter à des défis plus gros de temps en temps, surtout s'il gagne un dossard. Car vous allez constater que Gaël a gagné quelques dossards sympas et parfois au dernier moment.Je vous embarque donc avec Gaël et moi le temps d'une sortie longue. Allez c'est parti !Suivre Gaël sur Instagram @gaeltrailrunning : https://www.instagram.com/gaeltrailrunningNouveau : Le protocole Perte de Gras 2025 ❤️ Me suivre Tous les liens sont ici

Guest: Andrew Turner – Valley Wine Merchants (Newberg, Oregon)André Natera sits down with Andrew Turner to discuss what it takes to thrive in the world of haute cuisine. From working with legendary chefs like Alain Ducasse, Laurent Gras, and Joachim Splichal to running his own wine shop, Turner shares his journey through Michelin-level kitchens and beyond.Learn what separates good from great in the kitchen, how to handle career pivots, and why understanding ingredients is the foundation of every lasting culinary career.Topics:– Lessons from Ducasse and Gras– The evolution of fine dining culture– Building and managing a wine program– Transitioning from chef to entrepreneur– How mentorship shapes a chef's careerAndrew Turner on Instagram: https://www.instagram.com/valley_wine_merchants/Links & ResourcesSubscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/SponsorsChef Works → https://www.chefworks.com/ — Use promo code CHEFSPSA20 for 20% off your orderBragard USA → https://www.bragardus.com/ — Use promo code CHEFSPSA20 for 20% off your order

Les résultats des courses de running affichent-ils deux temps différents : le temps réel et le temps officiel. Mais pourquoi ? J'ai répondu en live à cette question à l'arrivé de ma dernière course à une personne débutante en course à pied qui était perplexe devant la feuille de résultat. Donc j'ai décidé de vous donner l'explication aussi. Surtout qu'il y a des subtilités.Liens :Le Protocole Perte de Gras : https://go.soulier.xyz/protocolekm42Le Programme FlowFit (tarif de lancement spécial) : https://go.soulier.xyz/flowfitkm42Rejoindre le Hamsters Running Club : https://km42.soulier.xyz/hrcTous les liens et anciens épisodes : https://km42.soulier.xyz/389A l'arrivée de ma dernière course, des personnes regardent les résultats affichés sur les panneaux et observent deux colonnes de temps : une colonne « temps réel» et une colonne « temps officiel». Et leur question : mais pourquoi on a un temps différent ? Et d'ailleurs pourquoi deux temps . Cet épisode répond à ces questionsDans cet épisode Comment sont chronométrées les courses en running et trailLe principe des puces et des tapis de mesureA quoi correspond le temps réel ou « chip time »A quoi correspond le temps officiel ou « Gun Time »Quel est le temps à prendre en compteQuelle est la différence entre classement scratch et temps officielPourquoi le temps réel est plus juste que le temps officielQuel est le temps pris en compte dans les classementsPourquoi le temps réel est important pour les qualifications sur les championnats ou des grands marathonsPourquoi le temps officiel sur une course comme le marathon de Paris n'a aucun intérêt pour nousPourquoi le sas de départ choisi dans une course avec plusieurs sas n'a aucun impact sur notre temps réelNouveau : Le protocole Perte de Gras 2025 ❤️ Me suivre Tous les liens sont ici

Why does so much of our food make us hungrier instead of healthier—and what role does the law play in keeping it that way? In this episode of Cut to the Chase:, Gregg Goldfarb sits down with Dr. Marion Nestle, world-renowned food politics expert, nutritionist, and author of "What to Eat Now", to expose how corporate power, weak regulation, and profit-driven policies shaped America's food system. From ultra processed foods engineered for addiction to the legal loopholes that let companies hide additives and mislead consumers, Gregg and Marion unpack the truth about what's really on our plates—and how attorneys, policymakers, and everyday citizens can fight back. This eye-opening conversation dives into the GRAS loophole, FDA limits, marketing to kids, and how deregulation turned nutrition into a corporate playground. Whether you're a lawyer, advocate, or just trying to eat better, this episode will change how you think about food, health, and accountability.   What to expect in this episode: What makes food "ultra processed" (and why it's hard to stop eating) How deregulation and shareholder profit reshaped the American diet The shocking food-tobacco connection and addiction by design Why the FDA can't always protect consumers The GRAS Loophole: How companies self-approve additives The SNAP and school lunch debate—public aid or corporate subsidy? The marketing war for kids' attention and its legal fallout State reforms in California and Texas targeting harmful additives Real steps toward food system reform and smarter policy   Stay tuned for more updates, and don't miss our next deep dive on Cut to the Chase: Podcast with Gregg Goldfarb! Subscribe, rate, review, and share this episode of the Cut to the Chase: Podcast!   Resources: Pre-order "What to Eat Now" by Dr. Marion Nestle & Find her other books: https://www.foodpolitics.com/about  Connect with Dr. Marion Nestle on LinkedIn: https://www.linkedin.com/in/marion-nestle-9515ba8  Twitter: @marionnestle Instagram: @marionnestle   This episode was produced and brought to you by Reignite Media.  

You could be consuming the world's most dangerous carbohydrate without even realizing it. This hidden carb spikes your blood sugar, even more than actual sugar. Find out about the #1 most dangerous carb in this video. 0:00 Introduction: The #1 most dangerous carb in the world1:58 What is the worst carbohydrate? 2:20 What is starch? 5:20 Refined carbohydrates and chronic disease 6:08 Hidden sugar foods8:31 Food vs. ultra-processed foods It's no secret that ultra-processed carbs can take a serious toll on your health. Consuming this dangerous carbohydrate can have the following side effects:•Development of type 2 diabetes and a fatty liver•Insulin resistance•Visceral fat•Feeds pathogens in the gut •Inflammation•Increased LDL cholesterolProducts containing this ingredient can be marketed as zero sugar, even though it quickly turns to sugar in the blood. It's incredibly cheap, at about 20 cents per pound, and has no health benefits. It's used as a filler, and the average person consumes between 60 and 250 pounds per year.You can find this ingredient in gluten-free foods, baby formulas, baked goods, and other refined foods. Surprisingly, many athletes also consume this product. The carb we're talking about is industrial starch, such as modified food starch, corn starch, and maltodextrin. Starch is a string of glucose molecules. When a starch is modified in a lab, its bonds become very weak and fragile, causing it to turn into sugar very quickly in the body. Industrial starches are processed with chemicals such as sodium trimetaphosphate, vinyl acetate, bleach, and octenyl succinic anhydride. These chemicals are considered GRAS (generally recognized as safe), but they are self-regulated. Industrial starches are directly responsible for the complications associated with type 2 diabetes, Alzheimer's, brain plaquing, and fibrosis of the liver. People rarely consume starch alone. Most junk foods are composed of starches, seed oils, and sugar. Consuming starch with seed oils is a deadly combination! Hidden sugars are also consumed in much higher quantities than actual sugar. Food is defined as “that which is eaten to sustain life, to promote the growth and repair of tissues.” By this definition, starch is not food!Dr. Eric Berg DC Bio:Dr. Berg, age 60, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the Director of Dr. Berg Nutritionals and author of the best-selling book The Healthy Keto Plan. He no longer practices, but focuses on health education through social media.Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients, so he can focus on educating people as a full-time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose, and it is not a substitute for a medical exam, cure, treatment, diagnosis, prescription, or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

838. Are manufacturers using a regulatory loophole to sneak untested chemicals into our food? In this episode, we break down what GRAS really means, why it exists, and how the process works. Resources:GRAS databaseDatabase of substances added to foodsFind a full transcript here.  New to Nutrition Diva? Check out our special Spotify playlist for a collection of the best episodes curated by our team and Monica herself! We've also curated some great playlists on specific episode topics including Staying Strong as We Age, Diabetes, Weight Loss That Lasts and Gut Health! Also, find a playlist of our bone health series, Stronger Bones at Every Age. Have a nutrition question? Send an email to nutrition@quickanddirtytips.com.Follow Nutrition Diva on Facebook and subscribe to the newsletter for more diet and nutrition tips. Find out about Monica's keynotes and other programs at WellnessWorksHere.comNutrition Diva is a part of the Quick and Dirty Tips podcast network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

The new Rumps & Bumps jersey just dropped! Check out afterpartyinc.com. We are live from the HQ the Lounge on Cincy Nasty Street! GDollaSign joins us as he brings some of his bartenders on and we ask them some tuff horny questions and we find out which one of them is the most toxic. Follow us on social media @AaronScenesAfterParty

Kris Sollid, R.D., is the Senior Director for Research and Consumer Insights at the International Food Information Council (IFIC). A registered dietitian with a passion for improving nutrition science communications, his role at IFIC includes leading consumer research projects, educational resource development, social and traditional media engagement, and written contributions to various consumer, trade, and peer-reviewed publications. In this episode of Food Safety Matters, we speak with Kris [1:20] about: The methodology and key metrics of IFIC's 20th annual "Food and Health Survey," which found that consumer confidence in the safety of the U.S. food supply has hit a 13-year low Specific beliefs driving consumers' declining confidence in U.S. food safety, including the perception of food corporations prioritizing profits over safety, as well as the perceived inadequacy of federal regulatory oversight of the food supply Key findings from IFIC's supplemental "Americans' Perceptions of Food Recalls" survey Whether consumer concerns about rising recall rates reflect reality, based on FDA and USDA recall data How high-profile recalls associated with severe or far-reaching foodborne illness outbreaks may influence consumer perceptions about the number of recalls Another IFIC supplemental survey on Americans' perceptions of FDA's Generally Recognized as Safe (GRAS) program, and what the results say about consumer confidence in food safety, as well as their GRAS awareness The potential influence of U.S. Health Secretary Robert F. Kennedy Jr.'s (RFK Jr.'s) "Make America Healthy Again" (MAHA) movement on consumer perceptions of food ingredient safety in the U.S. food supply and the federal government's responsibility for oversight. Resources 2025 IFIC Food & Health Survey: A Focus on Food & Nutrition IFIC Spotlight Survey: Americans' Perceptions of Food Recalls IFIC Spotlight Survey: Americans' Perceptions of the U.S. FDA GRAS Program Survey: Confidence in U.S. Food Safety Hits Record Low, Foodborne Pathogens Are Top Concern

Send us a textI unpack what “ultra-processed” really means, why these foods are so easy to overeat, what the best evidence shows (including metabolic-ward studies), and how I personally navigate them without fear or perfectionism. Key topics & evidence (in plain English):What counts as “ultra-processed”? I walk through the NOVA system—useful, not perfect—and where borderline items (frozen meals, boxed mixes) fit. See an overview of NOVA classifications here. How we got here: post-WWII abundance of refined flour, cheap sugars, oils, and a cultural push for convenience—now ~60% of the U.S. diet comes from UPFs (study). Additives: stabilizers, emulsifiers, preservatives, and colors are generally recognized as safe (GRAS). I explain why, on their own, they're probably not the main health issue. The bigger problem: UPFs are energy-dense, engineered for bliss (fat/sugar/salt + perfect texture), and easy to eat quickly—driving higher calorie intake.  • Metabolic-ward crossover trial: +~508 kcal/day when participants ate UPFs vs minimally processed (Cell 2019). • Overweight adults in a crossover design: +~814 kcal/day on the UPF week (PubMed). • Another recent crossover RCT reports ~300 kcal/day higher on UPFs (Nature Medicine 2025). What I recommend (and what I do):Prioritize whole foods most of the time; shop the perimeter; cook when you can. Canned tomatoes/beans and frozen fruits/peas are fine helpers. If weight, diabetes, or blood pressure are concerns, be extra cautious with UPFs—they're designed to be irresistible and calorie-dense. Moderation wins: I enjoy favorites (yes, even boxed mac 'n' cheese and crunchy peanut butter) without letting them dominate my plate. Takeaways you can use today:Build meals around minimally processed proteins, veggies, fruits, and beans; let convenience items support—not star—in your diet. Watch “calorie-dense + easy to overeat” combos (chips, sweets, fast food). If you have them, portion once, then put the package away. If symptoms or inflammation are puzzling you, try a short UPF-light experiment (2–4 weeks) and see how you feel. If this episode helped, please follow and leave a quick review—and share it with a friend who's curious about UPFs. For my newsletter and resources, visit drbobbylivelongandwell.com.

Essential oils are concentrated plant extracts obtained through distillation and pressing. This process captures the aromatic compounds responsible for the oils' fragrance and therapeutic effects The U.S. Food and Drug Administration (FDA) designates some oils as Generally Recognized as Safe (GRAS), meaning food-grade oils are safe to ingest in tiny amounts GRAS essential oils like peppermint, lemon, ginger, cinnamon, and basil can be used to flavor foods and beverages. This reflects their culinary value when used sparingly Other essential oils, such as lavender, eucalyptus, tea tree, rosemary, chamomile, wintergreen, and camphor, are best suited for aromatic or topical use Whether in food, through scent, or applied to the skin, essential oils support wellness when used with care and intention