Podcasts about Kitava

This week, Paul shares his most recent set of bloodwork in totality. He shares what he decides to order and why, and what bloodwork you may consider getting yourself. He also unpacks the importance of cortisol to DHEA sulphate radio and his cholesterol results. 00:00:00 Podcast begins 00:01:40 Traditional bloodwork  00:05:40 MTHFR polymorphism: Does Paul take supplements? 00:10:10 Glucose & creatine 00:14:10 Electrolytes & insulin 00:23:10 Thyroid panel 00:26:18 Cortisol to DHEA sulphate ratio 00:32:20 Cholesterol panel 00:46:10 Hormones & Other results 00:50:20 Iron panel 00:52:40 What bloodwork should you get? References: July 2022 Bloodwork: https://www.youtube.com/watch?v=NuD9lWHMup8&t=669s August 2022 Bloodwork: https://www.youtube.com/watch?v=1br0cDkYv3Y December 2022 Bloodwork: https://www.youtube.com/watch?v=LQE3mrwaE8c March 2023 Bloodwork: https://www.youtube.com/watch?v=vonHW14TTdg DEXA scan reveals “side effects” of red meat: https://www.youtube.com/shorts/ZgRoz60ugnc Cortisol, DHEA sulphate, their ratio, and all-cause and cause-specific mortality in the Vietnam Experience Study: https://pubmed.ncbi.nlm.nih.gov/20498139/ Cholesterol, coconuts, and diet on Polynesian atolls: a natural experiment: the Pukapuka and Tokelau island studies: https://pubmed.ncbi.nlm.nih.gov/7270479/ Cardiovascular risk factors in a Melanesian population apparently free from stroke and ischaemic heart disease: the Kitava study: https://pubmed.ncbi.nlm.nih.gov/8077891/ The effect of HMG-CoA reductase inhibitors on cognition in patients with Alzheimer's dementia: a prospective withdrawal and rechallenge pilot study: https://pubmed.ncbi.nlm.nih.gov/22921881/ Lipid profile of term infants on exclusive breastfeeding and mixed feeding: a comparative study: https://pubmed.ncbi.nlm.nih.gov/17327867/ Total cholesterol and all-cause mortality by sex and age: a prospective cohort study among 12.8 million adults: https://www.nature.com/articles/s41598-018-38461-y Low-Density Lipoprotein Cholesterol Is Predominantly Associated With Atherosclerotic Cardiovascular Disease Events in Patients With Evidence of Coronary Atherosclerosis: The Western Denmark Heart Registry: https://pubmed.ncbi.nlm.nih.gov/36621817/ Get your bloodwork from ultalabs.com

This episode with Dr. Pedro Bastos is a broad exploration of the role of inflammation in health and disease.  In popular media, inflammation is regularly referenced only as a process that impairs our health, but as you'll learn today, inflammation also plays an essential and beneficial role in context.  There is good inflammation and bad inflammation, and it is important to understand the difference.Dr. Bastos is a dietitian and researcher affiliated with the European University of Madrid in Spain, and Lund University in Sweden.  At Lund, he studied and collaborated with Staffan Lindeberg, the principal investigator of the famous Kitava Study.  He lectures extensively on health related topics worldwide and has co-authored influential papers such as "The Western Diet and Lifestyle and Diseases of Civilization, and "Chronic Inflammation in the etiology of disease across the lifespan", which was the most cited recent article in the influential journal, Nature Medicine. He has presented at the Ancestral Health Symposium, most recently in 2022 on a recap of the Kitava study.In this conversation, Dr. Bastos discusses the definition and function of inflammation, as well as the distinction between acute and chronic inflammation. He explains the various biomarkers used to detect inflammation and highlights their limitations. The conversation also explores the relationship between inflammation and oxidative stress, as well as the evidence supporting a connection between chronic inflammation and a range of diseases, including metabolic syndrome and autoimmune disorders. Inflammation plays a key role in various health conditions, including cardiovascular disease, Type 2 diabetes, and cancer. Chronic inflammation can both cause and be a consequence of immune processes. The Kitava study, conducted on a traditional population in Papua New Guinea, revealed that their diet, while high in carbohydrates and saturated fat, is relatively unprocessed and has characteristics that low may contribute to their lower levels of inflammation and better health outcomes. Other lifestyle factors, such as physical activity, sun exposure, sleep patterns, stress and lower exposure to pollutants, may also play a role in reducing inflammation-induced disease.  From this, Dr. Bastos discusses how our diets can be tailored to minimize inflammation, including the roles of specific nutrients.  The conversation touches on some debates around inclusion or exclusion of fiber, whole grains, dairy and alcohol. Overall, the discussion emphasizes the complexity of inflammation and the need for personalized approaches to promote optimal health.Resources:  * "Chronic Inflammation in the etiology of disease across the lifespan", Nature Medicine, 24, 1822-1832 (2019) : https://www.nature.com/articles/s41591-019-0675-0* "The western diet and lifestyle and diseases of civilization", Research Reports in Clinical Cardiology 201, 1:2, 15-35 (2011): https://www.dovepress.com/the-western-diet-and-lifestyle-and-diseases-of-civilization-peer-reviewed-fulltext-article-RRCC-MVP * "Revisiting the Kitava study", Ancestral Health Symposium (AH22): Here is a guide to topics discussed in this podcast episode:Time     Topic00:00      Introduction and background01:33      Definition and functions of inflammation04:44      Acute vs. chronic systemic inflammation09:04      Triggers of acute vs. chronic inflammation12:25      Inflammation biomarkers - uses and limitations19:48      Inflammation and oxidative stress26:45      The role of Inflammation in chronic diseases27:17       Inflammation in metabolic syndrome, diabetes and cardiovascular disease29:38       Inflammation in autoimmune disorders31:56       Inflammation in cancers34:04       Inflammation and cellular aging36:58       The Kitava study: Health findings47:54       The Kitava study: Dietary macronutrients, micronutrients and specific foods53:07       Inflammation in Kitavans vs. Swedish controls57:42       The role of lifestyle factors: sleep, physical activity, stress, sun exposure, sleep1:02:30    Mechanisms of stress-Induced Inflammation1:05:32    Pedro's dietary and lifestyle recommendations to control chronic Inflammation1:07:52    The importance of phytochemicals1:13:11    The question of fiber1:16:52    Grains, dairy and alcohol1:25:44    Summary and conclusions Get full access to Ancestral Health Today Substack at ancestralhealth.substack.com/subscribe

This episode is brought to you by WHOOP and Rupa Health.Vegetable oils are a hot topic in the wellness world. Some believe they're a heart-healthy alternative to saturated fats, while others claim their impact is far worse for our overall health than we initially thought. If you're confused about seed oils, this episode is for you.Today on The Dhru Purohit Podcast, Dhru sits down with Jeff Nobbs to discuss the top seed oils consumed today and why they are so problematic for cardiometabolic health. Jeff Nobbs is the cofounder and CEO of Zero Acre Farms, a food company replacing destructive vegetable oils with a healthier, more sustainable option. With over 15 years of experience in health and nutrition, Jeff has cofounded several start-ups to offer better-quality ingredients and nutrition-forward foods to people and communities, including the fast-casual restaurant chain Kitava. In this episode, Dhru and Jeff dive into (audio version / Apple Subscriber version):-Why seed oils aren't as good for us as we initially thought (0:32 / 0:32)-The impact of seed oils on the body (2:34 / 2:34)-How to test your omega-6 blood levels (10:38 / 8:08)-The history of seed oils and how they've become so pervasive (12:16 / 9:59)-Why trans fats were “banned” from commercial production (20:06 / 18:40)-Observational research and the argument for seed oils (30:01 / 27:07)-Randomized controlled trials and the argument against seed oils (41:13 / 36:35)-Jeff's story and how he became involved with seed oils (52:40 / 50:25)-The top seed oils consumed in restaurants and ultra-processed foods (59:20 / 57:04)-The downsides of fear-mongering seed oils in mainstream media (1:13:05 / 1:09:16)-The adulteration of olive oil and avocado oil and why it's a problem (1:22:50 / 1:20:32)-Jeff's thoughts on high-oleic oil (1:33:20 / 1:31:05)-About Zero Acre Farms' mission and their cultured oil's flavor, calorie density, and environmental impact (1:38:32 / 1:36:12)-The top dietary principles Jeff follows to keep himself healthy (1:58:42 / 1:56:21)-The top lifestyle principles Jeff follows to keep himself healthy (2:04:08 / 2:01:50)Also mentioned in this episode:-Dietary alteration of n-3 and n-6 fatty acids for headache reduction in adults with migraine: randomized controlled trial-McDonald's Broke My Heart - Malcolm Gladwell-The Minnesota Coronary Heart Experiment-Zero Acre Cultured Oil-Zero Acre Farms BlogFor more on Zero Acre, follow them on Instagram @zeroacrefarms and Twitter @zeroacrefarms. WHOOP is a personalized digital fitness tracker. To get yours, go to join.whoop.com and get your first month free.Access more than 3,000 specialty lab tests with Rupa Health. You can check out a free, live demo with a Q&A or create an account at RupaHealth.com today. Hosted on Acast. See acast.com/privacy for more information.

Tyngre Träningssnack avsnitt 405 handlar om en ny artikel publicerad av Eaton och Konner som var de första forskarna att tydligt diskutera paleodieten i den vetenskapliga litteraturen. 1985, för snart 40 år sedan, publicerade de en artikel i tidskriften New England Journal of Medicine där de argumenterade för att ett evolutionärt perspektiv på kost borde nyttjas mer när man forskade på livsmedel och dieter. För någon månad sedan så publicerade samma forskare en artikel där de tittade tillbaka på alla åren som gått för att försöka ta upp saker som de anser att de fick rätt på och andra saker där de erkänner att deras första uppskattningar blev fel. I det här avsnittet så går Jacob och Wille därför igenom historien kring paleodieten. Hur den presenterades från början, förändringarna som har skett genom åren, skillnaden mellan det som oftast har kallats för paleo inom forskning och det som kallats paleo i dietböcker och bland influensers och problemet när en historia används som bevis för ett faktapåstående. På Tyngre Träningssnacks instagram kan du hitta bilder relaterat till detta och tidigare avsnitt. Hålltider (00:00:00) Introsnack (00:03:02) Tjockisskämt i Greta Gris (00:05:23) Blir kostråden mer och mer lika paleodieten? (00:07:33) Eaton och Konner var bland de första som började diskutera paleodieten i den vetenskapliga litteraturen (00:11:31) Det som Eaton och Konner föreslog på 80-talet jämfört med dåtidens kostråd med fokus på USA (00:14:10) Hur det som ansets vara paleo har förändrats genom årtiondena (00:16:03) Varför antas allting ha varit bättre innan jordbruket? (00:20:06) Evolutionsargument kan vara rimliga men de blir ofta alldeles för specifika utan någon data (00:22:51) Den första paleo-makrofördelningen var lågfettkost (00:31:39) Staffan Lindebergs studier på Kitava kom från mitten av 90-talet och framåt (00:36:12) När paleo blev ett internetfenomen som flörtade med lågkolhydratkoströrelsen (00:40:13) 2010 kom nya mindre justeringar av det som kallades för paleo (00:44:40) Det har gjorts en del RCT där dieten har kallats för paleo (00:52:03) Eaton och Konnors reflektioner nästan 40 år senare (00:57:04) Åtta utmaningar mot de första påståenden kring paleo från Eaton och Konner (01:02:26) Det första förslaget till paleo överlappade en hel del med de tidiga kostråden och även råden som finns idag (01:09:47) Människors har fortsatt att utvecklas de senaste 10 000 åren med (01:17:17) Paleo innebär större påverkan på miljön och kräver mer mark (01:19:48) Kan man inkludera evolutionära argument på ett vettigt sätt när man gör bästa möjliga gissning? (01:22:35) Dagens kostråd vs dagens paleo enligt Eaton och Konner (01:31:32) Gör det att göra någon form av paleodiet som fungerar idag? (01:34:21) Kostråden kanske blir mer tilltalande om man tillför en just så-historia till?

In today's episode, Kelley and Chad talk to Jeff Nobbs, restraunteur and founder of Zero Acre Farms. In 2017, Jeff started a good for you restaurant called Kitava, which serves healthy options like cauliflower rice, zucchini noodles, and kombucha. From there, he started Chipotle-backed Zero Acre Farms, which is a company that is designed to help eliminate seeds oils which currently make up 20% of the American calories. Zero Acre Oil uses a process of fermenting sugar cane to produce a cooking oil that is far healthier, more sustainable, and tastier than any other vegetable oil. It has a high level of heart-healthy mono unsaturated fats and a low level of inflammatory fats like omega-6 fats. On today's show, Chad and Kelley learn a lot about the detriment of inflammatory seed oils and why they need to be replaced for the sake of our health. Through this conversation you will hear insights on why seed oils are so harmful for our health and the types of diseases they can cause, how seed oils are problematic for the environment, the importance of cooking with high smoke point oils, and how eating these inflammatory seed oils can actually cause you to eat more food than you actually need. To connect with Kelley click HERETo connect with Jeff click HERETo connect with Zero Acre Farms click HERE

We've had so many discussions that's far about the importance of dietary fat for health and longevity. But to be clear, the type of fat we consume is of incredible importance. These days our diets seem to be loaded with vegetable oils and seed oils, and as we will learn, these are generally quite threatening to our health. In fact vegetable oils are only recently introduced into human nutrition with global production increasing 1600% since the early 1900s.   There is a strong correlation between the increase consumption of vegetable oils and seed the oils with the incidence of severe chronic diseases including cardiovascular disease, diabetes and even various neurological conditions.    Today we are going to explore a new type of oil called cultured oil, prepared by fermentation and subsequent filtration. Leading this industry is a company called Zero Acres Farms, and as such, I have reach doubt to its co-founder and CEO, Jeff Nobbs, to explore exactly what this company is doing as well as the health benefits of their product.   ====   TIMESTAMPS:  0:00 Intro 2:28 Realizing the Danger of Omega 6 10:10 Low Fat Diets 12:35 HNE 17:00 Inflammation & Lanolin Acid 20:38 Environmental Impact of Seed Oils 24:00 Saturated Fat 28:15 New Way to Produce Oils 33:36 What to Look for while buying 39:02 Conclusion   ====   Jeff Nobbs:    Jeff Nobbs is the co-founder and CEO of Zero Acre Farms, a food company replacing destructive vegetable oils with healthier, more sustainable oils and fats made by fermentation. Prior to Zero Acre Farms, Jeff also co-founded the fast casual restaurant chain Kitava, food security non-profit HelpKitchen, and rewards shopping platform Extrabux. He has also served as COO for Perfect Keto and General Manager of Rakuten after it acquired Extrabux. Jeff blogs about health, nutrition, and sustainability at jeffnobbs.com   ___________________________ Instagram: https://www.instagram.com/davidperlmutter/   Website: https://www.drperlmutter.com/   Subscribe to our channel: https://www.youtube.com/channel/UCDRl_UAXxbHyOOjklnA0dxQ/?sub_confirmation=1See omnystudio.com/listener for privacy information.

Bryan Tublin, Owner and Co Founder of Kitava, joins the show to talk aboutTaking the leap to leave a stable tech job to start a restaurant.How Bryan validated the concept for his restaurant by bringing soup to house parties.His process for gathering customer and employee feedback to inform his menu and dining experienceBryan's decision to expand Kitava to multiple locations and how he used partnerships to test new markets before going all-in.Gourmet PB&Js and growth hacking through pop-up stands and food trucks.

For full show notes, resources mentioned, and transcripts, go to: www.drmindypelz.com/ep155/. To enroll in Dr. Mindy's Fasting membership, go to: resetacademy.drmindypelz.com. This episode is centered around oils; we chat about which oils are good for us and which are harmful.  Jeff Nobbs is the co-founder and CEO of Zero Acre Farms, a food company replacing destructive vegetable oils with healthier, more sustainable oils and fats made by fermentation. With over 15 years of experience in the health and nutrition space, Jeff has co-founded several startups to offer better quality ingredients and nutrition-forward food to people and communities, including the fast-casual restaurant chain Kitava. In 2020, after seeing a drastic decrease in accessibility to fresh food, Jeff co-founded HelpKitchen to connect food-insecure individuals with partner restaurants for a free meal via SMS. Jeff also served as the Chief Operating Officer for Perfect Keto and General Manager of Rakuten, which acquired his first company Extrabux.  Jeff writes about nutrition and sustainability at jeffnobbs.com and @jeffnobbs.  Please see our medical disclaimer.

This week on Extra Serving, an award-winning podcast by Nation’s Restaurant News, NRN editors Holly Petre and Sam Oches discussed the acquisition of Tokyo Joe’s by Salad Collective. Salad Collective, which owns Mad Greens and Snappy Salads, acquired the 27-unit Japanese concept on Monday. The Tokyo Joe’s acquisition brings Salad Collective’s holdings to 65 company-owned restaurants in Arizona, Colorado and Texas. The two editors discussed what this acquisition means for the brands as well as the industry at large. Also, the two discussed the newest menu item at Taco Bell made with a brand-new product, Beyond Steak. Oches and Petre discussed what this means for the plant-based movement and Taco Bell’s standing as a vegetarian-forward restaurant. Plus, hear from Bryan Tublin, CEO of Kitava, Hanson Li, CEO of Lazy Susan, and Elliot Schiffer, CEO of Mici Handcrafted on what it’s like to be in the restaurant industry during one of our CREATE conversations that occurred during CREATE: The Future of Foodservice last week in Denver.

Zero Acre Farms is on a mission to remove vegetable oils from the food system. Vegetable oils are the most consumed food in the world after rice and wheat, and are leading drivers of chronic disease and deforestation. At Zero Acre Farms, they make healthy oils and fats from fermentation, not cleared rainforests. Their first product, which they call Cultured Oil, has the highest level of good fats, lowest levels of bad fats, and a 90% smaller environmental footprint than vegetable oil. I've tried the new Zero Acre Farms Culture Oil. It tastes good, cooks well, seems to have a decent smoke point, and seems to be an affordable, environmentally friendly alternative to what I consider to be one of the scourges of the nutrition world: vegetable oil. My guest on this podcast, Jeff Nobbs, is a healthy food innovator on a mission to reverse chronic disease and help fix the many problems in today's food system. After an early career in technology, Jeff founded the healthy fast casual restaurant chain Kitava, served as COO of Perfect Keto, and co-founded food security non-profit HelpKitchen. Jeff is now co-founder and CEO of Zero Acre Farms, makers of Cultured Oil. Episode sponsors... Colima Salt: Salt that is harvested from the colima salt flats in Mexico, super delicious, super crunchy and free of ocean borne microplastics. With every purchase you'll be supporting the salineros. Customers get their first bag for free. Visit www.GreenfieldSalt.com - to redeem your free bag of Colima Sea Salt. CHILISLEEP: These luxury mattress pads keep your bed at the perfect temperature for deep sleep, whether you sleep hot or cold. These sleep systems are designed to help you fall asleep, stay asleep and give you the confidence and energy to power through your day. Save up to 30% off your purchase of any new sleep system BIOPTIMIZERS (MAG):These 7 essential forms of Magnesium included in this full spectrum serving help you relax, unwind and turn off your active brain after a long stressful day so you can rest peacefully and wake up feeling refreshed, vibrant and alert. Go to magbreakthrough.com/ben and use code ben10 for 10% off any order  Timeline Nutrition: Go to timelinenutrition.com/BEN and use code BEN to get 10% off your order. That'sT-I-M-E-L-I-N-E-N-U-T-R-I-T-I-O-N dot com slash BEN.I recommend trying their starter pack with all three formats. Traeger: Traeger grills can tackle everything from hamburgers and dogs to slow-smoked brisket and even dessert thanks to their 6-in-1 versatility. Check out www.Traeger.com to learn more about these amazing grills. -RUNGA: Come hang out with my family and me for the ONE weekend I look forward to every year, way more than any vacation, event, or trip I have planned...an event so intimate that only 50 people can attend. Spots are filling up fast, so be sure to apply soon at www.bengreenfieldlife.com/runga.

At age 18, Jeff Nobbs founded an ecommerce company, building it into a valuable enough startup that it was acquired in what Jeff calls a “life-changing” event. After then opening a restaurant that now has two locations in the Bay Area, Jeff decided that there'd be a third entrepreneurial act in his life, this time focused on fixing fat. What's wrong with fat today? Well, Jeff argues that the way we grow plants to make oils like palm, soy, coconut, canola, and more is just pretty taxing on the planet. It's often not that good for us, either. So instead of farming plants to extract the tiny amount of fat that's in them, why not just farm microbes that produce vast quantities of fat and save a lot of land in the process? It would be especially beneficial if these microbes were adroit at making monounsaturated fats, or the so-called “good fats” we associate with avocados, olives, and so on. It turns out that producing fat via microbial fermentation is pretty efficient. A life cycle analysis conducted by Jeff's new company, Zero Acre Farms, found that their fermentation process uses far fewer resources than farming soybeans, which are a pretty efficient plant. Founded in 2020, Zero Acre Farms now has three dozen employees and just closed a $37 million dollar financing round. Its first product, a cultured oil, is now available to purchase from their web site. I tried it in my own kitchen and can attest that indeed, the oil performed and tasted quite good. It's an impressive journey that Jeff's been on, and with tens of millions of dollars now at the mid-30s CEO's disposal, it's sure to be quite a ride as they scale up and see how many acres they can free up by switching the world to their lower-footprint fats. In this episode, Jeff recommends  Dale Carnegie's books Peter Drucker's books Think and Grow Rich Scaling Up High Growth Handbook   More about Jeff Nobbs Jeff Nobbs is the co-founder and CEO of Zero Acre Farms, a food company replacing destructive vegetable oils with healthier, more sustainable oils and fats made by fermentation. Jeff has co-founded several startups to offer better quality ingredients and nutrition-forward food to people and communities, including the fast casual restaurant chain Kitava. In 2020, after seeing a drastic decrease in accessibility to fresh food, Jeff co-founded HelpKitchen to connect food-insecure individuals with partner restaurants for a free meal via SMS. Jeff also served as the chief operating officer for Perfect Keto and General Manager of Rakuten, which acquired his first company Extrabux. Jeff writes about health, nutrition, and sustainability at jeffnobbs.com and @jeffnobbs.

Jeff Nobbs is the co-founder & CEO of Zero Acre Farm, an environmentally-focused food company. Nobbs has been an entrepreneur from day 1. As a teenager in 2006, he cofounded cashback shopping website Extrabux. It was acquired by ebates in 2014. In 2015, Nobbs jumped into the food scene and started a healthy, fast-casual restaurant Kitava — which he still owns today. When COVID hit, he co-founded HelpKitchen to combat food insecurity. HelpKitchen  has since served millions of free meals to people in need. And in 2020 he decided it was time enter the oil business. At the same time, he cofounded Zero Acre Farms to remove destructive vegetable oils from the food system. This episode is brought to you by OpenStore: Visit https://open.store to get a free, no-obligation offer for your e-commerce business from OpenStore in 24 hours. Have any questions about the show or topics you'd like us to explore further?Shoot us a DM; we'd love to hear from you. Follow us for content, clips, giveaways, & updates!DTCPod InstagramDTCPod TwitterDTCPod TikTokJeff Nobbs - Co- Founder & CEO of Zero Acre FarmsRamon Berrios - CEO of Trend.ioBlaine Bolus - COO of OmniPanel

Jeff Nobbs is the co-founder and CEO of Zero Acre Farms, a food company replacing destructive vegetable oils with healthier, more sustainable oils and fats made by fermentation. With over 15 years of experience in the health and nutrition space, Jeff has co-founded several startups to offer better quality ingredients and nutrition-forward food to people and communities, including the fast casual restaurant chain Kitava. In 2020, after seeing a drastic decrease in accessibility to fresh food, Jeff co-founded HelpKitchen to connect food-insecure individuals with partner restaurants for a free meal via SMS. Jeff also served as the chief operating officer for Perfect Keto and General Manager of Rakuten, which acquired his first company Extrabux. Jeff writes about health, nutrition, and sustainability at jeffnobbs.com and @jeffnobbs. Connect with Zero Acre Farms Website | LinkedIn Join the Co-op! Co-op Details | Buy an Pass | Resources | Follow us on Twitter

Jeff Nobbs is the co-founder & CEO of Zero Acre Farm, an environmentally-focused food company. Nobbs has been an entrepreneur from day 1. As a teenager in 2006, he cofounded cashback shopping website Extrabux. It was acquired by ebates in 2014. In 2015, Nobbs jumped into the food scene and started a healthy, fast-casual restaurant Kitava — which he still owns today. When COVID hit, he co-founded HelpKitchen to combat food insecurity. HelpKitchen  has since served millions of free meals to people in need. And in 2020 he decided it was time enter the oil business. At the same time, he cofounded Zero Acre Farms to remove destructive vegetable oils from the food system. This episode is brought to you by OpenStore:Visit https://open.store to get a free, no-obligation offer for your e-commerce business from OpenStore in 24 hours.Have any questions about the show or topics you'd like us to explore further? Shoot us a DM; we'd love to hear from you.Follow us for content, clips, giveaways, & updates!DTCPod InstagramDTCPod TwitterDTCPod TikTok Jeff Nobbs - Founder & CEO of Zero AcreRamon Berrios - CEO of Trend.ioBlaine Bolus - COO of OmniPanel

Overview of Episode 81In Ep81 – Baz and Chris catch up in person and chat about the latest developments and news in the cruise industry. Se the end of the show notes for a picture of Larry the LizardColouring BooksBook by Chris Frame and Rachelle CrossCunard Colouring Book: https://bit.ly/2U46rEBP&O Colouring Book: https://bit.ly/3eBshst All Books: https://bit.ly/3CTax6w Support usListen, Like, Subscribe & Review on your favourite podcast directory.Share the podcast with someone you think will enjoy the showBuy Me A Coffee– This podcast is only possible thanks to our supporters, simply buying a coffee keeps us on air. It is just like shouting your mate a coffee, and we consider our listeners close mates. https://bit.ly/2T2FYGXSustainable Fashion– choose a TBCP design or design your own… all using organic cotton, green energy and zero plastic https://bit.ly/32G7RdhSupport Chris in his walk from Cape to Cape: All donations support zero2hero empowering young people to deal with mental health.  https://donate.mycause.com.au/cause/263123?donateToMember=156839Listener QuestionFred asks “If you could choose any ship to be the first to return to Australia, which ship/line and why?Cruise NewsCarnival Cruise Line Australia announces new program of cruises and itineraries for 2023-24, providing $300+ million domestic tourism boostWith an eye toward the eventual restart of guest operations in 2022, Carnival Cruise Line has today announced its ambitious 2023-2024 cruise program. Offering a potential boost of over a third of a billion dollars ($300 million+*) to the domestic tourism economy, the new program will assist Australia's recovery from the shutdown in tourism over the past 18 months.Featuring 115 sailings for cruise fans leaving from Sydney and Brisbane, guests cruising on board both Carnival Splendor and Carnival Spirit will have the opportunity to experience 66 breathtaking domestic sailings.Providing even more opportunities for guests to take a quick and easy getaway, 20 short cruises have been included as part of the program, including relaxing weekend escapes and trips to picturesque destinations such as Moreton Island, Airlie Beach and the Great Barrier Reef.Highlights of the itinerary program include two cruises to majestic Papua New Guinea, allowing guests to visit a number of stunning ports including Alotau, Kitava and the Conflict Islands.On sale from the 22 November 2021Holland America Line's Fifth Ship Re-enters ServiceHolland America Line's Nieuw Statendam departed Fort Lauderdale, Florida, today on its first cruise since the industrywide pause last year. The ship marks the fifth Holland America Line vessel to reenter service, joining Rotterdam, Koningsdam, Eurodam and Nieuw Amsterdam.To commemorate the occasion, Holland America Line held a ribbon-cutting ceremony in the terminal to open embarkation, and team members greeted guests with flag-waving fanfare as they boarded the ship. Nieuw Statendam set sail on a seven-day western Caribbean itinerary that will visit Nassau, Bahamas; Ocho Rios and Port Royal, Jamaica; and Half Moon Cay, Holland America Line's private island in the Bahamas.Nieuw Statendam will spend from November through April in the Caribbean on cruises ranging from seven to 11 days, all roundtrip from Fort Lauderdale's Port Everglades. Guests looking for a longer getaway can embark on a Collectors' Voyage — combined back-to-back itineraries that offer an in-depth exploration covering more than one part of the region.Every Caribbean cruise includes a call at Half Moon Cay, Holland America Line's award-winning private Bahamian island. This quaint sanctuary has evolved into a tropical playground for cruise guests and features the white-sand beaches; two-story villas and private cabanas; delicious dining venues like Lobster Shack; a children's waterpark; and a variety of fun-filled tours for nature lovers, adventurous travellers and explorersCrystal Endeavor, Departs Ushuaia for First-Ever Antarctica ExpeditionIt was a historic day for Crystal as its award-winning luxury expedition yacht, Crystal Endeavor, departed the Port of Ushuaia at the southernmost tip of Argentina on her first-ever expedition voyage to Antarctica – the first of in a series of eight round-trip 11- to 19-night sailings aboard the German-engineered polar-class vessel.Crystal Endeavor's Antarctica voyages feature bold expedition adventures including Zodiac landings, sea kayaking and expedition hikes to experience the stunning landscapes and extraordinary wildlife of the world's southernmost continent, exploring places few have ever seen. Guests' journey of rugged adventure includes the crossing of famed Drake Passage and visits to the South Shetland Islands, the Weddell Sea, the Falkland Islands, and South Georgia, as well as ample time exploring the Antarctic Peninsula, home to penguin colonies, seals, whales and seabirds.The yacht's itineraries are specially curated for maximum flexibility, allowing the captain and Crystal Endeavor's team of experts to incorporate unplanned “expedition days” when favorable weather conditions invite the opportunity for uncommon discovery.Royal back to Los Angeles Royal Caribbean International is back in California after more than a decade, and it's rolling out the red carpet for families and travellers of all ages looking to get away on a memorable vacation. The cruise line's bold and adventure-packed Navigator of the Seas set sail from Los Angeles today, beginning its highly anticipated year-round season of 3-night weekend to 4- and 5-night weekday cruises to Catalina Island, California, and the Mexican Riviera.Now cruising from the City of Angels, Navigator premieres the ultimate getaway that combines adventures ashore, in destinations like Ensenada and Cabo San Lucas, Mexico, and on board – from the longest waterslide at sea to the industry's first standalone blow-dry bar.Guests who cruise on Navigator can enjoy a $115 million series of enhancements introduced on board the ship in 2019. There's a star-studded lineup of never-before-seen experiences and fan favourites, including:Resort-style pool – Kids and adults alike enjoy Caribbean vibes from day to night, thanks to vibrant colours, a variety of seating – from in-pool loungers to casitas – live music, and the three-level poolside bar known as The Lime & Coconut.The Blaster – The longest aqua coaster at sea propels thrill seekers through more than 800 feet of dips, drops and turns.Riptide – The industry's only headfirst mat racer waterslide joins The Blaster and Navigator's lineup of top-deck thrills. A highlight, the exhilarating finish through a translucent tube that goes off the side of the ship makes for inspiring ocean views.To Dry For – The first standalone blow-dry bar at sea. For a quick fix to seamlessly transition from a day out to getting ready for a night out on the town, there is a menu of services that includes blowouts to hairstyling. The Bamboo Room – Royal Caribbean's take on the tiki-chic bar and lounge serves up spice-infused handcrafted drinks and shareable bites.Playmakers Sports Bar & Arcade – Families can enjoy gameday classics, 50 big-screen TVs, tabletop games, classic arcade hits alongside bar bites, ice-cold beer and zero-proof cocktails for the kids.Adventure Ocean and teens spaces – Kids 11 and under have a redesigned venue that sports an open format made for free play and where young travellers can easily switch between types of activity. Teens have an enhanced dedicated space with games, movies, music and more in The Living Room and a private outdoor patio called The Back Deck.Royal Escape Room: The Observatorium – A challenge for teams of families, friends or fellow travellers to solve mind-bending puzzles before time runs outAlso new to Navigator as part of its major makeover are Hooked Seafood, serving up fresh New England-inspired dishes like just-shucked oysters, Johnny Rockets Express, Starbucks and Jamie's Italian, with a menu of rustic Italian recipes – including fresh pastas – from celebrity chef Jamie Oliver. Many returning favourites take the stage as well, including the FlowRider surf simulator, rock climbing wall, the Studio B ice-skating rink, Far East flavours at Izumi and a new mini golf course.Swan Hellenic confirms christening of SH MinervaSwan Hellenic announced the christening of its new ship SH Minerva at the Helsinki Shipyard during a small private ceremony this afternoon with godmother Johanna Mäkelä, Finland's first professor of food culture and wife of Helsinki City Mayor Juhana Vartiainen. Mayor Vartiainen was also present, along with Swan Hellenic CEO Andrea Zito and Helsinki Shipyard CEO Carl-Gustaf Rotkirch with top management.The celebration follows global supply chain disruptions and recent spikes in COVID-19 cases in Finland, which caused Swan Hellenic to take the difficult decision to delay the start of Minerva's inaugural season, preferring to cancel its first two cruises rather than risk in any way compromising the highest standards of quality and safety.SH Minerva is scheduled to depart the shipyard early next week.Dream Cruises to Increase Genting Dream's Passenger Capacity to 75% from 1 DecemberBased on the latest guidelines by the Hong Kong authorities, Dream Cruises announced that Genting Dream will increase its passenger capacity from 50% to 75%, with effect from 1 December 2021, allowing over 2500 guests to enjoy a Super Seacation on every voyage.With overall demand for cruises at a consistently high level since operations resumed and with the Christmas and New Year's sailings already sold out based on the previous 50% capacity, this increase will provide a boost to the holiday season for guests who have been unable to book their Super Seacation during this peak period.Just in time for the festive season, guests can set sail on “A Nordic Christmas Adventure” from now until 1 January to explore the age-old traditions of Sweden, Finland, Norway, Denmark and Iceland with friends and family this holiday. Explore the enchanted Nordic village and browse the Nordic market for Christmas goodies or take in the magical Santa Express running through a tasty Gingerbread Town. Partake in a sumptuous holiday feast in the wide range of restaurants on board Genting Dream then take in “VERRY Christmas” the seasonal stage production that will charm guests of all ages with its yuletide spirit. MSC updates Vaccination PolicyMSC Cruises has announced that all guests for its northern hemisphere winter 21/22 sailings fleet-wide must now be fully vaccinated against COVID-19 and also take a COVID-19 test before their scheduled embarkation date.The measures have already been in place for all of the line's northern hemisphere winter 21/22 voyages in other regions and now Mediterranean sailings have been added with the new requirements thus extending to guests booked on both MSC Grandiosa and MSC Fantasia.Guests on any of the line's winter sailings on its two ships operating in the Mediterranean travelling from 4 December will now also need to be fully vaccinated.  Guests are considered vaccinated if they have received the full set of COVID-19 shots more than 14 days before the start of their holiday at sea.  All guests will also be required to undertake a COVID-19 test up to 72 hours of the ship's departure time.The measures apply to all guests aged 12 years-old and above and are on top of existing health and safety rules first introduced by MSC Cruises in the northern hemisphere summer of 2020 and that have constituted the line's industry leading protocol. These include an additional COVID-19 test at embarkation as well as other measures during the sailing, all designed to offer guests and crew the maximum level of protection of their health and safety.Aranui announces 2023 cargo cruisesAranui Cruises is charting a new course in the post-pandemic world, releasing its 2023 program, aboard the line's Aranui 5 hybrid passenger/cargo vessel. Earlier this month Aranui conformed its planned new passenger-only vessel Aramana will be delayed.The 2023 schedule is Aranui's most diverse, featuring 25 scheduled cruises ranging from five to 13 days, calling at 26 islands around the South Pacific.Aranui 5 is a custom-built, dual-purpose passenger/freighter ship designed to offer all of comforts of a cruise liner, while operating as a supply ship. Aranui 5 is classified as a small vessel, accommodating approximately 230 passengers in 103 cabins.With eight different guest decks, the interior decor reflects the Polynesian heritage of her owners and crew. The ship features a restaurant where all the meals onboard are served in a casual setting; one lounge; two conference rooms, where guest lecturers will offer presentations on various topics related to the Marquesas; three bars, including the Sky Bar with sweeping panoramic views; an outdoor swimming-pool; a boutique; a spa; a gym and the first tattoo studio at sea.And moreJoin the show:If you have a cruise tip, burning question or want to record a cruise review get in touch with us via the website https://thebigcruisepodcast.com/join-the-show/  Guests: Chris Frame: https://bit.ly/3a4aBCg    Chris's Youtube: https://www.youtube.com/c/ChrisFrameOfficialPeter Kollar: https://www.cruising.org.au/Home  Listen & Subscribe: Amazon Podcasts: https://amzn.to/3w40cDcApple Podcasts: https://apple.co/2XvD7tF  Audible: https://adbl.co/3nDvuNgCastbox: https://bit.ly/2xkGBEI  Google Podcasts: https://bit.ly/2RuY04u  I heart Radio:  https://ihr.fm/3mVIEUASpotify: https://spoti.fi/3caCwl8  Stitcher: https://bit.ly/2JWE8Tz  Pocket casts: https://bit.ly/2JY4J2M  Tune in: https://bit.ly/2V0Jrrs  Podcast Addict: https://bit.ly/2BF6LnE Larry the Lizard Hosted on Acast. 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what'sssss up beautiful sweaty queen!!! This week's episode is short n sweet but power-packed with some nighttime routine goodness and a simple, yet crazy effective, productivity hack that will change your focus game!! As mentioned in this episode, I LIVE by Kitava skincare and would love to share my 20% off code with you - https://kitavamd.com/discount/SWEATY20 - this skincare has genuinely fixed my hormonal + sweat acne probs and keeps me glowin day and night. I hope you love this episode as much as I love YOU!!! xx CAL LETS CONNECT: Instagram/TikTok/Youtube - @imsweatyandiknowit Podcast Instagram @thesweatysesh EMAIL ME

This week Sav’s away but we’re joined by GGG Animator Ed, to talk about his time at ExileCon, the game’s he’s been playing lately, and some behind-the-scenes of creating Kitava

A long time coming...Space BatmanLowtime Player CountFriends Channels https://www.youtube.com/user/iggy898 (Iggy) https://www.youtube.com/user/DragonAgePie (Kris) https://www.youtube.com/channel/UCRRIQ8npxVD30bJSfNb0gWg (Ian)  Anime Homework Statistics: https://docs.google.com/document/d/156qjoXb9UoyrDeuaZDGYxCKEM9WhjHQPlmLcFuuJskw/edit?usp=sharing  https://www.youtube.com/watch?v=NT9F2ZtCvWU Cock Shotshttps://www.reddit.com/r/NickSucks/ On Reddit NowLinks:https://tenor.com/view/spooky-good-morning-breakfast-scary-egg-vampire-egg-gif-12614264 Ghastly Egghttps://www.youtube.com/watch?v=mzBrfW7Ipzg Magic Expansion Trailerhttps://cdn.discordapp.com/attachments/556684484083187714/620121774134263820/6_hours_19_minutes_Kitava_kill.PNG 6 hours 11 minutes poe act 10 completehttps://cdn.discordapp.com/attachments/556684484083187714/620122405100060682/MyriadWICKYrefsheet.png Ian comic templatehttps://www.youtube.com/watch?v=kZsboyfs-L4 Arc System Works Animationhttps://twitter.com/ultimate_nik/status/1159648379342905345 3d art turned 2d 1https://twitter.com/ultimate_nik/status/1159649744156864513 3d art turend 2d 2https://tenor.com/view/buzz-no-signs-of-intelligent-life-gif-13481205 Buzz Lightyearhttps://tenor.com/view/stupid-annoying-jar-jar-binks-sith-lord-shutup-gif-4919567 The ability to speak does not make you intelligenthttp://3blackdot.com/network/ Seananners MCNhttps://screenrant.com/what-happened-seananners-adam-montoya-now/ What Happened To Seanannershttps://www.youtube.com/watch?v=w3RXdL6UUMM How To: Tazehttps://cdn.discordapp.com/attachments/556684484083187714/620130881100709918/Wallpaper.gif Ceiling Fan Wallpaperhttps://cdn.discordapp.com/attachments/556684484083187714/620131007039012864/coffee_shop.gif Coffee Shop Wallpaperhttps://twitter.com/NoContextTFs/status/1170532897926893568 Transformers out of contexthttps://tenor.com/view/gundam-mobilesuitgundam-gif-5044355 Camille thumbs uphttps://gundam.fandom.com/wiki/Bright_Noa Bright Noahttps://gundam.fandom.com/wiki/RMS-108_Marasai Marasaihttps://gundam.fandom.com/wiki/AMX-004_Qubeley Qubeleyhttps://gundam.fandom.com/wiki/MSN-04II_Nightingale Marasai Redesignhttps://tenor.com/view/anime-suck-popsicle-gif-12607433 The Big Succhttps://cdn.discordapp.com/attachments/556684484083187714/620199347283427328/ana_dissapointed.PNG The greatest disappointment

If you’ve been following a ketogenic diet, then you know just how important it is to eliminate carbs, sugars, and grains. But what if we told you that there was one more category worth ditching? It’s true. Once you’ve eliminated those blood sugar spiking foods, your next step is to get rid of harmful vegetable oils from your diet. As you’ll see in this podcast episode with co-founder of Kitava and Trish.io, Jeff Nobbs, vegetable oils wreak havoc on both your health and the environment. And they do nothing to improve the taste of your food. In fact, if anything, you’re missing out on real flavor when you use inflammatory vegetable oils over healthier alternatives. So why are vegetable oils so heavily used then? And what makes them so bad? Find out the answers to these questions and more in this podcast episode. We’ll also show you what’s really going on with vegetable oils and why they should be eliminated immediately. Check out the episode now to learn more.

If you're local to SF, you may have heard of Kitava Kitchen. Kitava is an establishment rooted in community, education, and healthy eating co-founded by this week's guest, Bryan Tublin. We chat about his journey to discovering his purpose to help people lead healthy lives, how food plays an important role in the mind-body connection within each of us, and how he's changing the world--one plate of food at a time. Special thanks to our friends at SF Yoga Magazine as always, and I hope you enjoy this session.Learn more about Bryan's work at Kitava:www.kitava.comFacebookInstagramTwitterDon’t forget to subscribe via: iTunes | Google Play | RSS | Spotify.MUSICi can't feel by Tha Silent PartnerWRITE A REVIEWIf you like the podcast, please leave a review or rating on iTunes! Want to listen to a specific topic? Let me know by sending ideas on social media!See you on the mat. Much love and good vibes. See acast.com/privacy for privacy and opt-out information.

Dicen que cuando el alumno está preparado aparece el maestro. La entrevista de hoy con Pedro Carrera Bastos, un experto en tema de alimentación evolutiva ha sido pensada para buscar el límite de lo que sabemos en esta materia. Ya sabemos que la comida procesada nos enferma, pero si queremos hilar más fino en cuanto a comida real requiere preguntas difíciles y muchas veces no tener respuestas claras. Tenía pensado hablar con Pedro sobre lácteos, tema en el que también es un experto, pero a raíz de escuchar esta entrevista que le hizo Marcos Vázquez, me quedé con ganas de entrar en detalle en ciertos temas que sacaron. Así que esta entrevista es fruto de esas ganas de profundizar más en temas no demasiado claros en este, a veces, controvertido tema. Estas son las preguntas que tenía preparadas para Pedro: ¿Quién es Pedro Carrera Bastos y a qué te dedicas? Kitava En Kitava sus habitantes cultivaban sus propias hortalizas y también pescaban. Comparándoles con nuestros abuelos, que también cultivaban sus cereales, legumbres y hortalizas y de vez en cuando cazaban algo no veo tanta diferencia, ¿cómo lo ves? En Kitava fumaba la mayoría de la población, a pesar de eso era inexistente la enfermedad cardiovascular, ¿Qué lectura sacas de esto? ¿Influye el tipo de tabaco? En Kitava, el 17% eran grasas saturadas del 20% de grasa... ¿Crees que influye el tipo de ácido graso saturado (laúrico o palmítico)? ¿Qué fuentes de uno y de otro podemos encontrar en el súper? En Kitava consumían tan sólo un 10% de proteína. Más o menos se encuentra dentro de las recomendaciones de la OMS, (En una dieta de 3.000 kcal para una persona de 70kg está en 1gr/kg de peso corporal) pero queda algo por debajo de lo que los estudios apuntan en deportistas, considerando a los habitantes de Kitava con tal debido a su actividad física, ¿Qué opinas de esto? La glucosa en ayunas era muy baja a pesar de un consumo del 70% de carbohidratos. Cuando escucho a los defensores de las dietas low-carb argumentan que el problema es un exceso de carbohidratos en la dieta, ¿Esto parece apuntar más bien a que es más importante la procedencia de éstos? En el mundo de la nutrición hay sectores en los que no está demasiado bien visto el alto consumo de fruta debido a su contenido de fructosa, los habitantes de Kitava consumían mucha fruta, ¿ves problemático un consumo elevado de las frutas que podemos encontrar en el supermercado? Tsimane ¿Nos puedes hablar sobre el último estudio sobre los Tsimane? Inuit ¿Tenemos algún estudio de calcio coronario o alguna evidencia de que los Inuit no sufrían de enfermedad cardiovascular? Son los más radicales: Altísimo consumo de proteína (4gr/kg de peso), alto consumo de grasa saturada, ritmos circadianos difíciles, incluso el otro día escuché en un podcast americano que eran de las pocas poblaciones que no utilizaban psicodélicos (al no tener apenas acceso a plantas)... ¿Quizá por esto es por lo que parece que sí sufrían osteoporosis? ¿Qué opinas de su alto consumo de grasas saturadas? Cuestiones prácticas ¿Qué comprarías en un supermercado y qué no? Te he escuchado decir que muchas poblaciones ancestrales consumían algún tipo de bebida alcohólica. Imagino que la que podemos comprar hoy en día tendrá diferencias con aquéllas, si tuvieras que elegir una, ¿con cuál te quedarías? ¿Tienes alguna hipótesis en cuanto al elevado número de fracturas de cadera cuando nos hacemos mayores? ¿Crees que hace falta ir a una alimentación de hace más de 10.000 años o la que podían tomar nuestros abuelos es suficiente? Estas poblaciones sólo tomaban las grasas presentes en los alimentos, ¿Qué opinas del aceite de oliva? ¿De la mantequilla? ¿Un libro que nos recomiendes? ¿Dónde podemos encontrarte? Los libros recomendados por Pedro: The Driving Force Food and Western Desease Sapiens: De animales a dioses Los enlaces de Nutrisciente: NutriScience Portugal

Bryan Tublin shares how he's making healthy comfort food more accessible at his restaurant, Kitava. The post Healthy Comfort Food Restaurant With Bryan Tublin (179) appeared first on Life Skills That Matter.

In dieser Episode lernst du: Warum du Hunger hast und wie du übermässige Nahrungsaufnahme vermeidest Wie du den typischen Buffet-Effekt vermeiden kannst Wie du Übergewicht vermeiden kannst     Empfehlungen der Episode: Das Bestseller Buch „The hungry brain“ von Dr. Stephan Guyenet Hole dir das Hörbuch gratis auf Audible unter: christian-wenzel.com/audible Bekomme mehr Superboost und die Key Take Aways auf unserer SHOWNOTES PAGE!     Mehr Vegan Athletes: Besuche unseren Blog für wertvolle Inhalt rund um das Thema leckere vegane Gesundheit und Fitness Ernährung um sexy auszusehen! Stelle deine Fragen an mich in unserer Facebook Community! Folge uns auf Instagram für leckere Rezeptideen!

Encontraron en una cavidad dental restos de legumbres de un Neandertal. Cazadores-recolectores de hoy en día, como los Kung, siguen comiendo judías. O como tu abuelo, que casi todos los días garbanzos para comer tenía. Pero ten cuidado, es fundamental un buen preparado Las legumbres son un alimento controvertido en el mundillo paleo. En la Dieta Paleo, una alimentación que en teoría imita el tipo de alimentación de antes de la llegada de la agricultura, no se permiten legumbres, cereales, ni lácteos. Hay que ver esto dentro de un contexto, el libro La Dieta Paleolítica de Lorain Corden (también marca registrada) sentó las bases de lo que podría ser este tipo de alimentación hace 15 años. Un libro orientado a una población occidental con una dieta moderna llena de azúcares y comida procesada, que quizá buscaba un mensaje claro. Desde entonces se ha seguido investigando en ese campo y cada vez sabemos más cosas sobre lo que comían nuestros antepasados en aquel extenso periodo de nuestra evolución. Y no sólo eso, también va habiendo cada vez más evidencia de que ciertos alimentos, consumidos o no durante nuestra evolución, no sólo no son problemáticos, si no que además son beneficiosos. Precisamente este es el caso que nos ocupa hoy: las legumbres. Quizá sea más importante la preparación de las mismas, para desactivar los mecanismos de defensa que tienen estas semillas frente a sus depredadores, que la decisión binaria de comerlas o no... He dividido esta entrada en dos partes. En la primera veremos si en el Paleolítico se consumían o no legumbres, mirando también qué es lo que hacen algunos grupos contemporáneos de cazadores-recolectores. En la segunda parte veremos las protecciones que tienen las legumbres a modo de defensa y cómo desactivarlos. En el Paleolítico sí se consumían legumbres Ya nos los contó Eudald Carbonell (experto en Prehistoria y codirector de las excavaciones en Atapuerca por aquella época) que comían lo que pillaban. También nos corroboró esto Óscar Picazo cuando desmontamos los mitos de la dieta paleo. Por si no fuera suficiente sabemos que nuestros primos, los Neandertales, comían legumbres e incluso cereales en aquella época. En este estudio hablan sobre los restos de comida que encontraron en los dientes de unos Neandertales que vivieron hace 44.000 años, justo en la época que empezamos a usar calzado. Allí encontraron restos de legumbres y cereales (de la familia del trigo y la cebada) además de dátiles y otras plantas menos conocidas culinariamente hoy en día. Algunas de ellas, como trigo antiguo (por llamarlo de alguna manera), estaban cocinadas. Lo que apunta también, que el descubrimiento del fuego fue un paso importante a la hora de poder incorporar las legumbres. En este otro con una antigüedad algo menor (30.000 años) encontraron restos de cereales en herramientas usadas para procesarlos o incluso llegar a hacer harina con ellos. Pero volvamos a las legumbres. Cuando no tenemos muy claro algo que se hacía hace muchos miles de años, se suele mirar a las poblaciones contemporáneas que siguen con un modo de vida ancestral. En este caso, para aclarar aún más las cosas veamos si estas poblaciones a las que aún no ha llegado el mundo moderno consumían legumbres. Consumo de legumbres en sociedades primitivas Legumbres y cazadores-recolectores En este caso que estamos hilando fino, no empezaré por pueblos que cultivan alimentos, como los habitantes de Kitava con sus tubérculos, si no los que aún viven como cazadores-recolectores puros. !Kung San El segundo alimento más importante para los Kung es una legumbre. (fuente) Una variedad de judía llamada Tsin (Bauhinia esculenta) es el segundo alimento más consumido por los Kung. Después de recolectarlas tienen que secarlas al sol para luego tostarlas al fuego. Más tarde se pela cada judía quitando la cáscara con un buen golpe o añadiendo agua y haciendo una especie de sopa (fuente).

En los años 30, el dentista Weston A. Price recorrió el mundo en busca de grupos de población aislados de la civilización. Estos grupos mantenían su alimentación primitiva, lejos de azúcares y harinas refinadas. El motivo de este proyecto fue ir en busca de algo que estas gentes recibían en su alimentación que los hacía prácticamente inmunes a las caries y otros problemas dentales como dientes muy apiñados. Todo este trabajo fue recogido en el libro Nutrition and Physical Degeneration (lo podéis descargar de forma gratuita). Aunque en principio pueda parecer sólo relevante para la salud bucal, es un auténtico tesoro en cuanto a alimentación evolutiva. En este artículo sólo recogeré algunas de las ideas generales que me parecen clave para entender algo mejor un tema tan complicado como es la alimentación. ¿Por qué es tan importante para mí este libro? El trabajo de Price supone un cambio de paradigma en cuanto a una visión demasiado simplista de una alimentación paleo, es decir, la que excluye lácteos y cereales. A lo largo de su viaje, Price encontró grupos de población libres de enfermedades degenerativas con una alimentación basada casi en su totalidad en cereales y lácteos. No quiero decir que lo Paleo sea malo, a parte de ser una marca registrada, tiene gran cantidad de interpretaciones, sólo digo que no nos quedemos con la visión más simplista. Es verdad que no es un estudio tan exhaustivo como hizo Staffan Lindeberg en Kitava, pero su trabajo apunta a que el problema no parece estar en lácteos y cereales, si no más bien en su procedencia. Por ello, cuando hablé del punto de vista evolutivo en el entrenamiento y en la alimentación, ponía como ejemplo que prefiero un queso de cabra hecho por el pastor del pueblo, aunque sea un lácteo, que un embutido que compro en el supermercado. Aunque el queso sea un lácteo, su procedencia es más primitiva y, desde mi punto de vista, más paleo (si queremos ponerle etiqueta). ¿Por qué buscar sabiduría de las gentes primitivas? La gran mayoría de estudios sobre alimentación son observacionales. Estos estudios arrojan una evidencia muy pobre, que no permite establecer causalidad. Es decir, que comer mucho de algo parece estar relacionado con X enfermedad pero no podemos decir que sea su causa. A pesar de esto, muchas de las recomendaciones oficiales se basan en esta pobre evidencia (hay algunas que ni eso). Con un estudio de intervención sí podemos establecer causalidad. Es aquel en el que se eligen dos grupos y a uno se le da un tipo de alimentación y al otro otra (todo esto simplificando al máximo). Este tipo de estudios son muy costosos y a largo plazo muy muy difíciles de llevar a cabo, dile a una persona que tiene que estar 20 años comiendo de una determinada manera... Pero podemos darle la vuelta al asunto y estudiar un grupo fuera de cualquier estudio, que debido a sus condiciones de aislamiento sólo tiene acceso a un determinado grupo de alimentos. De esta forma estudiando a grupos con un estilo de vida y alimentación primitiva, y comparándolos con nosotros mismos, o mejor aún con gente lo más cercana genéticamente que ya no siguen este tipo de alimentación, podemos obtener información, desde mi punto de vista, mayor evidencia que con los estudios observacionales. Pues bien, Price hizo exactamente eso. Buscó grupos de población aislados a lo largo y ancho de todo el mundo y lo comparó con sus vecinos que se habían marchado a la ciudad. Tengo que decir que los resultados son escandalosos. No voy a entrar en detalle en el aspecto dental del asunto, pero al menos veremos las dos grandes diferencias. Una alimentación primitiva: sin caries, ni ortodoncias Price encontró poquísimas caries en estos grupos de población y una asombrosa diferencia con esos mismos pueblos una vez que hubieron adoptado una alimentación moderna. Otra característica muy interesante es la perfecta colocación de los dientes de estas personas, que se iba al traste en la siguiente generación una ...

ACTUALIZACIÓN: Para tener una visión más completa del asunto de la insulina y los carbohidratos recomiendo escuchar el episodio 175: ¿Por qué la insulina no te hace engordar? Hoy hablamos con el pediatra Jorge García-Dihinx. Llevaba tiempo buscando a alguien para hablar sobre colesterol y hace varios días encontré un artículo suyo hablando sobre el tema. Más que un artículo podría ser casi un libro porque creo que me llevó más de una hora leerlo. En la entrevista Jorge responde a preguntas como ¿Qué es el colesterol? ¿Cuándo empezó la hipótesis lipídica? Hablaremos del tristemente famoso Estudio de los siete países. De las virtudes del colesterol. También veremos que el colesterol LDL no tiene porqué tener un patrón malo. Por supuesto, trataremos el tema de las estatinas, de los casos en que están totalmente contraindicadas y de los casos en los que se puede obtener cierto beneficio. Veremos una fórmula para saber nuestro riesgo cardiovascular mucho más atinada que el colesterol total o el LDL. Esta fórmula es triglicéridos/colesterol HDL. Idealmente debe estar por debajo de 2. Hablaremos de azúcar, de grasas trans, de obesidad, insulina, etc, etc, etc. Es la entrevista más larga que de momento ha pasado por el podcast pero merece muchísimo la pena. Por último, Jorge nos da unos consejos, no para bajar el colesterol, sino para mejorar nuestra salud cardiovascular. Si os quedáis con ganas de más os dejo el artículo de Jorge, recomendable 100%: http://lameteoqueviene.blogspot.com.es/2016/08/la-gran-mentira-del-colesterol-y-el.html Y aquí tenéis su blog: http://lameteoqueviene.blogspot.com.es/ Os dejo también el Estudio de Kitava que he comentado. Y la entrevista con Paris Fernández de la que hablado al final. Antes de dar por sentado todo lo que ha dicho Jorge en la entrevista, te recomiendo que veas el otro punto de vista en cuanto a la insulina y los hidratos de carbono >> ¿Por qué la insulina no te hace engordar? Espero que le podáis sacar partido al episodio de este semana. Muchísimas gracias por vuestras valoraciones de 5 estrellas en Itunes y los me gusta en Ivoox. Ya sabéis que para cualquier cosilla os responderé personalmente desde el apartado CONTACTAR. ¡Gracias por estar ahí y hasta la semana que viene!

Hay gente que se mete de lleno con la dieta paleo buscando mejorar su salud y también su cuerpo. En principio es una buena idea, pero antes de introducir hábitos de alimentación, bastante restrictivos como es el caso de esta forma de comer, habría que revisar otros hábitos fuera de la alimentación. Precisamente de esto nos va a hablar hoy el médico de familia y experto en psiconeuroinmunología Paris Fernández. Hablaremos sobre el papel de los genes, no tan importante como se creía hace unos años. De hábitos de alimentación y de vida. De la importancia de descansar bien; de tener buenas relaciones con los que nos rodean; de usar sólo la cama para domir y para hacer el amor (esta es la recomendación que más me ha gustado ;-)), etc. En definitiva, Paris nos explica que somos los responsables de nuestra salud y nos da unas recomendaciones básicas para poder mantenerla y disfrutarla. Al final del episodio también nos hace un pequeño resumen de lo que es la dieta paleo en sí, pero ya profundizaremos más en el tema en próximos episodios. Aquí tenéis la web de Paris, la verdad que la recomiendo enormemente porque hay contenido de primera sobre salud y alimentación. Además escrita por un profesional de la medicina. http://parisfernandez.es/ Ha salido en la conversación un artículo, que escribió hace muy poquito Marcos de fitnesrevolucionario, un mega crack de este mundillo del ejercicio y la salud, hablando del tema de la soledad y la importancia de los lazos sociales. Aquí os dejo el artículo, por cierto Marcos ha aceptado venir al podcast dentro de un mes más o menos (¡Gracias Marcos!): http://www.fitnessrevolucionario.com/2016/06/18/peligros-de-la-soledad-y-como-nos-une-la-adversidad/ También ha salido en la conversación, el Estudio de Kitava, os dejo un artículo que escribí sobre él y que gustó bastante: https://migymencasa.com/el-estudio-de-kitava/ Por último, agradeceros estar ahí y si os ha gustado el programa, estaré encantado si dejáis una valoración de 5 estrellas en Itunes o un me gusta en Ivoox. Para cualquier cosa que querías preguntar, os responderé encantado desde el apartado CONTACTAR. ¡Gracias!

Hoy la cosa va sobre el estudio de Kitava, un estudio muy interesante sobre alimentación hecho a una población con ausencia de muerte por infarto. Digo interesante porque en España el año pasado, precisamente la primera causa de muerte fueron las enfermedades que tiene que ver con el aparato circulatorio. En los primeros episodios del podcast os voy a ir leyendo los artículos que más éxito han tenido dentro del blog y poco a poco iré incorporando las entrevistas que os comenté en el primer episodio. Aquí tenéis el artículo completo: https://migymencasa.com/el-estudio-de-kitava/ Este es el que habla de la muerte de un egipcio presuntamente por enfermedad cardíaca: https://migymencasa.com/primer-infarto-documentado/ Si tienes alguna pregunta o simplemente tienes alguna sugerencia o petición desde el apartado CONTACTAR te responderé encantado.

Dr. Souto é Médico urologista, formado em 1993 pela UFGRS, com pós-graduação em patologia experimental na FFFCMPA e nos EUA. Atualmente com interesse especial sobre a interface entre nutrição e saúde, após constatar que as orientações dietéticas tradicionais (pirâmide alimentar, etc), não são baseadas em ciência e em evidências, e produzem mais malefícios do que benefícios.   O QUE VOCÊ OUVIRÁ:   - As diretrizes de nutrição seguidas universalmente não têm base científica - A obesidade é causada principalmente pela resposta hormonal devido à ingestão de calorias de baixa qualidade e não só pelo excesso calórico - Não se cresce por que se come, come-se por que se cresce - Por que as calorias não são todas iguais - A insulina, suas funções e implicações - Por que comer um pão não é tão diferente de comer açúcar do açucareiro - Cuidado com os grãos integrais (dica: são muito menos saudáveis do que você pensa) - A origem do termo “dieta paleolítica” - Como assim? Mas os homens das cavernas não viviam apenas 30 anos? - Nem tudo que é bom pra espécie, é bom para o indivíduo - O conceito de “comida de verdade” - A gordura e o colesterol, dica: não é o que você aprendeu - Os vilões “integrais”, “desnatados” e “baixa gordura” - A culpa não é sua, é das informações que você recebeu - O que “pode” e “não pode” - O glútem   REFERÊNCIAS:   - Dr. Souto:   Blog Low-carb Paleo: http://lowcarb-paleo.blogspot.com.br/   - Gary Taubes:   http://garytaubes.com/   http://www.amazon.com/Good-Calories-Bad-Controversial-Science/dp/1400033462   - Lindeberg e o estudo na ilha de Kitava:   http://lowcarb-paleo.blogspot.com.br/2013/01/entrevista-com-staffan-lindeberg.html   - Ancel Keys e a "correlação" entre gordura e colesterol EXPLICADO   http://lowcarb-paleo.blogspot.com.br/2012/06/colesterol-i.html