Podcasts about lacto

Fermented foods offer surprising health benefits with science showing they can increase gut microbial diversity in ways other dietary interventions cannot.• Expert Elisa Caffrey clarifies what qualifies as fermented food: substrate + microbes + time• While touted as a source of probiotics, most fermented foods don't technically contain probiotics, which require specific strain characterization and known health benefits•Different types of fermentation are used in food production: lactic acid bacteria ferment carbohydrates in sauerkraut and yogurt; acetic acid bacteria oxidize ethanol into acetic acid in kombucha; and filamentous fungi such as Aspergillus oryzae and Rhizopus species are involved in the fermentation of miso and tempeh, respectively.• Fermented foods may benefit gut health through microbial derived metabolites rather than just the microbes in the food or beverage.• Consider starting with yogurt if you are a newcomer and have fun exploring kimchi, sauerkraut and other options for fermented food variety.• Most fermented foods are safe, though some considerations exist for those with histamine intolerance or sodium restrictions• Variety is key – consuming diverse fermented foods appears to help maximize potential benefits• The fermentation process may have mental health benefits beyond nutrition though more research is neededTry incorporating fermented foods gradually into your diet and experiment with different types to find what works for your body and taste preferences. Let us know what makes your taste buds (and gut) happy! This episode has been sponsored by Activia. Check out their Gut Health Tool Kit here and A Gut Friendly Meal plan here.References:Caffrey EB et al. Unpacking food fermentation: Clinically relevant tools for fermented food identification and consumptionGaudiest G et al. Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health-promoting properties of sauerkraut brineWastyk HC et al. Gut microbiota-targeted diets modulate human immune status (high fiber vs fermented food study)Nielson ES et al. Lacto-fermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation - A pilot study  Learn more about Kate and Dr. Riehl:Website: www.katescarlata.com and www.drriehl.comInstagram: @katescarlata @drriehl and @theguthealthpodcastOrder Kate and Dr. Riehl's book, Mind Your Gut: The Science-Based, Whole-body Guide to Living Well with IBS. The information included in this podcast is not a substitute for professional medical advice, examination, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider before starting any new treatment or making changes to existing treatment.

durée : 00:19:20 - Mathilde Simon de l'Echo Sauvage cuisine les boutons floraux lacto- fermentés et au vinaigre - Les bourgeons floraux lacto-fermentés ou au vinaigre comme les câpres peuvent accompagner de façon originale différents plats ou se consommer en apéritif.

Las bebidas con cannabis están en auge, pero mezclar THC o CBD con cerveza no es tan fácil. Los aceites de cannabis no son solubles en agua, por lo que se necesitan emulsionantes o tinturas para incorporarlos. Los cerveceros caseros suelen usar tinturas de alta graduación alcohólica, pero la dosificación exacta es un desafío. Las […] The post EP123- Cerveza con cannabis y lacto-fermentación first appeared on cervezatlan.

We dive into how the church should care for widows and drink a couple of beers this week.

What do we all do before going on holiday? Check we have our Big Three (keys, boarding pass, passport), worry about whether the place has a washing machine, and write up a draft will. It's the classic Robins pre-holiday triumvirate.Yes, Johnny JR is off on his holidays to climb the Matterhorn with his eyes. And boy does he have a spring in his step!Alongside holiday chat, we witness the birth of a new event: The Elis and John Decathlon. Jessica Ennis-Hill and Daley Thompson watch out, two digital podcast-first DJs are coming for you.And don't for one second think this podcast doesn't contain excellent mad daddery, top listener correspondence and chat about the world's favourite app BBC Sounds.Keep all your bits coming in to elisandjohn@bbc.co.uk, or WhatsApp the show on 07974 293 022.

Yes, there are important differences between prebiotics and probiotics - and knowing them will help you heal your gut and overall health. In this episode, I cover the differences between the two, and great sources of prebiotics and probiotics in food and supplements. Watch now!  

Consuming fermented foods has enormous gut health benefits - and might even be better than a high fiber diet. In this episode, I'll break down the 6 best fermented foods you must eat to improve inflammation, constipation, and more! 

Leaky gut can get better or worse depending on your diet and health routine. I'll break down how some foods can affect your gut health, and what to incorporate into your diet in order to heal. 

A lacto-vegetarian diet, which includes plant-based foods along with dairy products but excludes meat, fish, and eggs, is commonly practiced by many Hindus due to religious, ethical, and health reasons. This dietary pattern is associated with various health benefits, influenced by its emphasis on whole grains, vegetables, fruits, legumes, nuts, seeds, and dairy. Here are some of the key health benefits associated with a lacto-vegetarian diet: --- Support this podcast: https://podcasters.spotify.com/pod/show/nilnia/support

Tune in for an installment of my gut health Q&A, where I answer your questions about all things gut health. This installment is a probiotic edition, where I'll touch on probiotic foods, dosing, side effects, and talk about whether the hype around Akkermansia is warranted. Be sure to tune in!  And if you have any questions you would like answered in a future installment, let me know in the comments!   Watch/Read Next… How Often to Take Probiotics and Other Probiotic Basics: https://drruscio.com/how-often-to-take-probiotics/  The Best Probiotic Protocol? The “Triple Therapy” Approach: https://drruscio.com/triple-therapy-probiotic-protocol/  A Review of Probiotic Research (2023): https://drruscio.com/probiotics-research-updates-2023/  SIBO, Probiotics, and Your Gut Health: A Long-Term Strategy: https://drruscio.com/sibo-probiotics/    Timestamps 00:00 Intro 01:27 Is Akkermansia hype warranted?  11:24 What are the best probiotics for IBS?  18:20 How long should I take probiotics?  22:00 Can probiotic foods be enough?  26:06 What if probiotics make symptoms worse?  29:04 Probiotics with histamine intolerance? 33:21 Are lacto-bifido probiotics actually bad for SIBO?   Featured Studies  Akkermansia muciniphila secretes a glucagon-like peptide-1-inducing protein that improves glucose homeostasis and ameliorates metabolic disease in mice: https://pubmed.ncbi.nlm.nih.gov/33820962/  The role of Akkermansia muciniphila in IBD: https://pubmed.ncbi.nlm.nih.gov/36685588/  Strategies to promote abundance of Akkermansia muciniphila, an emerging probiotics in the gut, evidence from dietary intervention studies: https://pubmed.ncbi.nlm.nih.gov/30416539/  Regulation of gut microbiome by ketogenic diet in neurodegenerative diseases: https://pubmed.ncbi.nlm.nih.gov/36313018/  Triggering Akkermansia with dietary polyphenols: A new weapon to combat the metabolic syndrome? : https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4856456/  Akkermansia muciniphila abundance is lower in severe obesity, but its increased level after bariatric surgery is not associated with metabolic health improvement: https://pubmed.ncbi.nlm.nih.gov/31265324/  Decreased Abundance of Akkermansia muciniphila Leads to the Impairment of Insulin Secretion and Glucose Homeostasis in Lean Type 2 Diabetes: https://pubmed.ncbi.nlm.nih.gov/34085773/  Outcome-Specific Efficacy of Different Probiotic Strains and Mixtures in IBS: https://pubmed.ncbi.nlm.nih.gov/37686889/  The Efficacy and Safety of Single-Strain Probiotic Formulations Containing Bifidobacterium lactis or Bacillus coagulans in Adult Patients with IBS: https://pubmed.ncbi.nlm.nih.gov/37510953/  A combination of rifaximin and neomycin is most effective in treating IBS patients with methane on lactulose breath test: https://pubmed.ncbi.nlm.nih.gov/19996983/  Probiotics for Preventing and Treating SIBO: https://pubmed.ncbi.nlm.nih.gov/28267052/  The effect of multistrain probiotics on functional constipation in the elderly: https://pubmed.ncbi.nlm.nih.gov/35927504/  Probiotic supplementation improved cognitive function in cognitively impaired and healthy older adults: https://pubmed.ncbi.nlm.nih.gov/36529793/  Lacto-fermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation - a pilot study: https://pubmed.ncbi.nlm.nih.gov/30256365/  Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease: https://pubmed.ncbi.nlm.nih.gov/31387262/  Effects of kefir or milk supplementation on zonulin in overweight subjects: https://pubmed.ncbi.nlm.nih.gov/32171508/  Fermented dairy foods consumption and depressive symptoms: https://pubmed.ncbi.nlm.nih.gov/36745637/  Role of Probiotics in Patients with Allergic Rhinitis: https://pubmed.ncbi.nlm.nih.gov/36405454/ , Effect and safety of probiotics for treating urticaria: https://pubmed.ncbi.nlm.nih.gov/37221968/  The Effectiveness of Probiotics in Treating Food and Cow's Milk Allergies among Pediatric Age Groups: https://pubmed.ncbi.nlm.nih.gov/37496406/  Effect of a Preparation of Four Probiotics on Symptoms of Patients with IBS: Association with Intestinal Bacterial Overgrowth: https://pubmed.ncbi.nlm.nih.gov/29508268/     Get the Latest Updates Facebook - https://www.facebook.com/DrRusciodc Instagram - https://www.instagram.com/drrusciodc/ Pinterest - https://www.pinterest.com/drmichaelrusciodc    DISCLAIMER: The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified healthcare provider before starting any new treatment or discontinuing an existing treatment. Music featured in this video: "Modern Technology" by Andrew G, https://audiojungle.net/user/andrew_g  *Full transcript available on YouTube by clicking the “Show transcript” button on the bottom right of the video.

Gwyneth jets to Paris to watch the Armani couture show, Forbes calls all Americans nepo babies, Marianne flops in New Hampshire, a jet-setting TV producer writes The Receipt, and Goop releases its Valentine's gift guide. Plus, erotic temporal awareness, corn starch thickened mac and cheese, Oscar nom thoughts, Gwyneth's book recs and more! Hosted on Acast. See acast.com/privacy for more information.

On arrive tout doucement à la saison des plats d'hiver. Raclette, fondue, tartiflette et autres. Choucroute, bien sûr. Qui est un plat d'origine chinoise et ce n'est pas une blague. La légende voudrait que le chou fermenté soit une invention des bâtisseurs de la grande muraille. Le procédé va voyager et deviendra le kimchi à l'est et la choucroute à l'ouest. Je vous la fais en très résumé. Ca peut paraître tôt pour en parler alors que pas du tout car il s'agit de chou blanc fermenté. Lacto fermenté pour être précis. Ce processus prend du temps et voila pourquoi on en parle un peu tôt, c'est pour lui laisser le temps de fermenter et d'être consommée quand la froide saison s'installera. Comment faire sa propre choucroute ? Pour une choucroute, il faut du chou du quintal d'alsace dans l'idéal. Vous lui ôtez ses premières feuilles car elles sont souvent abîmées puis on va détailler ce chou en lamelles. Au couteau si vous n'avez que ça, les plus équipés utiliseront un coupe chou, sorte de mandolines à plusieurs lames. Plus c'est fin, plus c'est bien. Une fois détaillé, pesez votre chou et ajoutez 3% de son poids en sel. Exemple: si vous avez 100gr de chou émincé, alors vous ajoutez 3 g de sel. Facile. Vous pouvez techniquement faire une choucroute de 100g mais je vous conseille quand même de viser plus haut dans la quantité de chou. Le sel doit être un gros sel de mer gris dans l'idéal. Mais surtout pas de sel fin type iodé.  Vous malaxez le tout quelques minutes et vous déposez en tassant l'air dans le fond d'un pot. Idéalement un pot à choucroute mais un bocal à stériliser fonctionnera bien aussi. Vous pouvez ajouter des baies de genévrier et certains mettent aussi du cumin. Vous tassez encore et encore au pilon pour faire sortir le jus et éliminer l'air. Normalement, dans un pot à choucroute, vous ajoutez des poids pour presser continuellement la masse de légumes. si vous êtes à la maison, tâchez juste de bien recouvrir le chou avec son eau avant de refermer le couvercle. La préparation est terminée. Pour que le processus puisse démarrer correctement, gardez votre pot une petite semaine à température ambiante pour ensuite le mettre dans un lieu frais et à l'abri de la lumière, une cave idéalement. Attendez au moins un mois avant de la consommer, les plus doués la garde un an. Forcément, plus elle fermente, meilleure elle sera. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, scientific proof comes to light about what works for a leaky gut repair. Leaky gut is when the tight junctions between the cells that line your small intestine loosen. This allows bacterial fragments and undigested food particles to enter your bloodstream, potentially causing an unwanted immune response.  When the immune response is heightened, there's a greater chance for chronic inflammation to occur, causing symptoms like diarrhea, brain fog, joint pain, and fatigue.  This is where probiotics can come into play to help calm down the immune response and heal leaky gut. Listen to the episode to hear what kind of probiotics to use and how often to take them to improve your gut health.    Featured Studies  https://www.sciencedirect.com/science/article/abs/pii/S221295881730160X#:~:text=Results,and%2017%E2%80%9365%25%20respectively. https://pubmed.ncbi.nlm.nih.gov/37168869/    Featured Products:  Lacto-bifido Probiotic Blend: https://store.drruscio.com/products/lacto-bifido-probiotic-blend   Soil-Based Probiotic: https://store.drruscio.com/products/soil-based-probiotic   Other Sources Symptoms of leaky gut: https://drruscio.com/symptoms-of-leaky-gut/  Should you get a leaky gut test?: https://drruscio.com/leaky-gut-syndrome-test/  Leaky gut diet plan: https://drruscio.com/leaky-gut-diet-plan/  How to use probiotics for leaky gut: https://drruscio.com/probiotics-for-leaky-gut/   Continue Learning Courses, free guides, and more: https://drruscio.com/resources?utm_source=youtube&utm_medium=link&utm_campaign=drruscio.com_resources   Timestamps 00:00 Intro  00:55 What is leaky gut? 03:16 How prevalent IS leaky gut? 04:10 Factors that increase risk 05:58 Symptoms aren't just digestive 06:39 Can probiotics help leaky gut? 09:35 An important finding 10:57 What's the best protocol? 13:18 Probiotic formulas 15:37 You don't have to keep testing   Get the Latest Updates Facebook - https://www.facebook.com/DrRusciodc Instagram - https://www.instagram.com/drrusciodc/ Pinterest - https://www.pinterest.ca/drmichaelrusciodc/ DISCLAIMER: The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified healthcare provider before starting any new treatment or discontinuing an existing treatment.  Music featured in this video: "Modern Technology" by Andrew G, https://audiojungle.net/user/andrew_g   *Full transcript available on YouTube by clicking the “Show transcript” button on the bottom right of the video.

TOOTHLESS TOOTHLESS TOOTHLESS PEOPLEEE. We're covering this Mick Jagger parody from Polka Party today! “Toothless People” is the name of the game. Listen in as we have a wild conversation about teeth, beer, the Ruthless People movie, a Tooth Fairy national standard going rate, dog teeth, kids' faces are full of teeth, bones are wet, JOHN HAS AN ANNOUNCEMENT!, “Weird Al” people are the friggin' best, surprise party shenanigans, and so much more!Lauren has New York Dry cider from Original Sin. John has Lacto-Kooler (Green) from Voodoo Brewing Co. Cheers!Beer'd Al is not a toothless member of the OddPods Media Network. We have teeth.Our promo this week is for our ladybros at The Muck Podcast.

El dolor en los pezones es una de las causas principales por las cuales las madres dejan de lactar. Y aunque muy común, no debe ser considerado como algo normal. Hasta un 96% de las madres experimentan dolor en el pezón en algún momento de su posparto. Ya un 43% de las madres tienen dolor en los pezones al momento del alta. Ahora, no siempre la causa es obvia y en ausencia de una evaluación por una consultora en lactancia o un médico experto en lactancia, la situación puede empeorar. La buena noticia, es que tiene remedio, es decir, existe una variedad de recomendaciones para manejarlo, y por eso estamos hoy aquí. Al finalizar este episodio podrás conocer: Porqué están sensibles durante el embarazo Las causas más comunes de dolor en los pezones Si es mejor seguir lactando vs extraerte Qué cosas puedes hacer para evitarlo o tratarlo a tiempo Ejemplos de la vida real ¿Tienes alguna anécdota? Comunícate conmigo por DM en FB, IG o a través del correo electrónico del podcast: info@latetada.com.

Cécile et Sandra ont fondé la marque "Namki" et nous en disent plus sur leurs produits lacto-fermentés made in Carpentras. https://www.facebook.com/namki.fr/ https://namki.fr/

This week on the Perfectly Preserved Podcast, Stephanie Thurow joins us to share everything we need to know about fermenting vegetables.Stephnie discusses how Lacto-fermentation preserves foods and how to ferment vegetables through this process. She also deep dives into how long fermented vegetables last, the health benefits of fermentation, the equipment you need to ferment at home, and how to make sauerkraut from start to finish.   Let Stephanie be your guide to food preservation through fermentation! Learn more from her and check out her books on Instagram.  Join Anna and Jenny on Instagram to connect and learn more.  Thanks for listening! Find the links and resources mentioned in today's episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.com SHOW NOTES:See more from Jenny on this episode here  https://thedomesticwildflower.com/perfectly-preserved-podcast-episode-19-fermenting-with-stephanie-thurow/ See more from Anna on this episode herehttps://smarthomecanning.com/blogs/news/perfectly-preserved-podcast-ep-19-fermenting-with-guest-stephanie-thurow

We are sitting down with Netflix's Indian Matchmaking Season 2 cast-members Viral Joshi, Aashay Shah, Akshay Dhumal, Avinash Singhwani, and our very own Vishal Kalyanasundaram for a little tete-a-tete about their depictions on the reality show. As we peel the onions of Sima aunty's matchmaking empire, we discover secrets, scandals, and the fandom's hatred for Vishal in this very special holiday special specially brought you by the special hosts of First World Problematic.

Bart & Hahn kick off the power hour with Bart and Lacto going back and forth on the Lionel Messi debate and where he belongs on the Mount Rushmore. They also get into the Lakers blowing another lead this time against the Celtics. Also, they get into how Sunday night might be the biggest game of Daniel Jones' career. Bart & Hahn give the last matchup of the quarterfinals in the Christmas Song Bracket challenge & Take calls. Bart & Hahn wrap up the results from the Christmas bracket challenge.     Learn more about your ad choices. Visit megaphone.fm/adchoices

Bart & Hahn roll into the Power Hour questioning where the New York Football Giants stand right now not only this season but also through the lens of a potential 5 year plan. The USA is currently playing against Wales and the commentary from the guys plus Lacto is priceless. Plus a preview of Monday Night Football. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mga Pamantayan ng Pagkain at Kalusugan

Mga Pamantayan ng Pagkain at Kalusugan

Join me this holiday season for a deep dive into agave spirits.---Check out The Botanist's website and on Instagram.Follow Jeff at @fatherofcupsEquipment Jeff mentions: vacuum sealer, centrifuge, rotary evaporator ("it looks like science"), dehydrator, pocket refractometer (for measuring sweetness) Jeff's house martini is a freezer martini.What in the heck is Lacto-fermentation? Learn more about genever This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

This episode is also available as a blog post: http://lovewithsex.me/2022/09/29/heres-everything-you-need-to-know-about-lacto-fermented-foods/ Here's Everything You Need to Know About Lacto-Fermented Foods #PreparingFermentedFoods https://lovewithsex.me/?p=16904 Aside from freezing and traditional canning methods, there is another way to preserve fresh produce from the growing season to enjoy all year round. It's called lacto-fermentation. Here's everything you need to know about lacto-fermented foods

Alex from Carolina joins Andrew in the Brew Pub where we talk teenage brewing disasters, and kettle souring! Mixed Berry Kettle Sour 5.5 gallon: 6.25 lbs pale malt 2 lbs Flaked Oats 2lbs white wheat 1.25 lbs Lactose sugar (added during the boil) .5oz Nugget (or similar) at 60 min 2 oz Galaxy at flameout Whirlfloc tablet at 15 min 1pkg of Lactobacillus (Wyeast #5335) or similar 1 pkg of US-05 Heat 7.5 gallons of water to 154 and mash in. 75 minute mash. Mash out at 168. Once mash is finished cool wort to 100 and pitch the Lacto. Keep the wort between 90-100 degrees F for a day or so regularly checking PH. 3.5 is going to be somewhat sour and 3.1 is going to be about as low as you want to go. Once you hit the PH that you want, start the boil process as normal. After the beer ferments out, add in your fruit ~1lb / gallon brewed. I used costco frozen mixed but you can use whatever you'd like. I recommend freezing whatever fruit you use before hand to kill any unwanted bugs and breakdown the cell walls of the fruit.   Carolina Pale Ale 5.5 Gallon Water Profile: Ca 142ppm | Mg 21ppm | Na 29ppm | Sulfate 299ppm | Chloride 54 ppm | bicarbonate 109 11 lbs Riverbend Malt House Southern Select (2 row) 8 oz carapils 8oz crystal 40 1 whirlflock (15 min) 1pkg Cali ale WLP001 .25 oz Nugget 60 min .25 oz CTZ 15 min .25 oz mosaic 15 min .75 oz Azacca whirlpool (15 min) .75 oz CTZ whirlpool (15 min) .75oz Mosiac whirlpool (15 min) 1.5oz Azacca Dry hop 4 days 1.5 oz CTZ Dry hop 4 days 1.5 oz Mosiac Dry hop 4 days Mash at 152 for 75 minutes with a 10 minute mashout at 168. 60 min boil. Link to Skittlebrau from Pop Culture Brews Simpsons episode: https://open.spotify.com/episode/0IwCXQu964XhwZKzx2yUw2 Learn more about your ad choices. Visit megaphone.fm/adchoices

Today, we're glad to talk to our exceptional and returning guest Netta Gorman, about her recent achievement in having her first-ever sponsor and how she managed to obtain the most suitable one for her show. If you want to grow and monetize your show, this episode will provide you with an A-grade guide, so hang on and tune in for more information!     WHAT TO LISTEN FOR Why should your message resonate with your sponsors? The quick guide to finding the right podcast sponsor for you The importance of aligning your values with your client 2 things to do when searching for potential sponsors Best mentality to have before pitching your show     RESOURCE/LINK MENTIONED Ep227: How To Achieve 100K Downloads In A Year - Netta Gorman     ABOUT NETTA GORMAN Until the age of 45, Netta had always eaten "normally." Three meals a day, sometimes a snack or two, and treats on special occasions. She was a self-identified sweet tooth wherein, not a day went by without her eating chocolate, cookies, or dessert, and she didn't have a problem with that. She was lucky that she hardly put on weight – maybe an extra 15lbs over the years, at the most. But weight isn't the only sign of health. From her early thirties, Netta had been suffering from prolonged digestion, bloating, pain, infertility issues, depression, anxiety, mood swings, achy joints, and signs of a fatty liver. In July 2015, Netta tried the unthinkable: she cut out sugar, sweeteners, and flour for two weeks - no more! But after only a few days, she ended up feeling so much better that she just carried on and never looked back. And it's been more than six years!  Yes, she lost her extra pounds, but more than that, she gained more energy, her digestion and liver went back to normal, her spare tire melted away, and she felt 20 years younger! She now feels free from the love-hate relationship she used to have with sugar, and her life (and her health!) has been transformed. Who'd have believed that letting go of the foods she loved most would be liberating! Netta also learned how to make her own probiotic (fermented) foods and drinks for her gut health, like yogurt, kefir, kombucha, and Lacto-fermented sauerkraut kimchi. Intermittent fasting came naturally due to appetite correction a few months after she cut sugar. Now she eats once or twice a day, is never bothered with cravings or the need to snack, and enjoys her food like never before. Because she's a teacher, she started giving workshops to inspire other people that there is joy in life after sugar!  Netta has an online program (Life After Sugar Program), a membership (After Sugar Club), a website, a YouTube channel, and Life After Sugar podcast. She empowers people to make their sugar-free life joyful and sustainable to feel healthier with more energy and confidence.     CONNECT WITH NETTA Podcast: Life After Sugar Website: Life After Sugar Program: After Sugar Club Membership: After Sugar Club Facebook: Life After Sugar Instagram: @mylifeaftersugar YouTube: Life After Sugar     CONNECT WITH US If you are interested in getting on our show, email us at team@growyourshow.com. Are you thinking about creating and growing your own podcast but not sure where to start? Click here and Schedule a call with Adam A. Adams! Upgrading your podcast equipment or maybe getting your first microphone? Get Your Free Equipment Guide! We also have free courses for you on everything you need to know about starting a great podcast! Check out our first six episodes through the links below! Identify Your Avatar - Free Course 1/6 What To Do BEFORE You Launch Your Podcast - Free Course 2/6 How To Launch A TOP Show - Free Course 3/6 Best Marketing And Growth Strategies - Free Course 4/6 How To Monetize Your Podcast - Free Course 5/6  Top 22 Pitfalls On Starting Your Own Podcast - Free Course 6/6 If you want to make money from your podcasts, check out this FREE resource we made. Our clients use a sponsor sheet, and now they are making between $2,000 to $5,000 from sponsorship!  Subscribe so you don't miss out on great content and if you love the show, leave an honest rating and review here!      

Netta Gorman catches your business tastebuds through her sweet disposition in life as she dives into exciting conversations about garnering audience traction, achieving exponential downloads from your audience, and incentivizing your drive to draw more influence. Get ready as this is going to be a delightful one! WHAT TO LISTEN FOR How to publish your podcast to the public Takeaways about making something out of your passion Should you make your podcast a business? Ways to achieve traction and find your “people”     RESOURCES/LINKS MENTIONED Life After Sugar 031. "Are you keto?" "No, I'm Netta!" Apple | Spotify Who Not How by Dan Sullivan Audiobook & Paperback     ABOUT NETTA GORMAN Until the age of 45, Netta had always eaten "normally." Three meals a day, sometimes a snack or two, and treats on special occasions. She was a self-identified sweet tooth wherein, not a day went by without her eating chocolate, cookies, or dessert, and she didn't have a problem with that. She was lucky that she hardly put on weight – may be an extra 15 lbs over the years, at the most. But weight isn't the only sign of health. From her early thirties, Netta had been suffering from prolonged digestion, bloating, pain, infertility issues, depression, anxiety, mood swings, achy joints, and signs of a fatty liver. In July 2015, Netta tried the unthinkable: she cut out sugar, sweeteners, and flour for two weeks - no more! But after only a few days, she ended up feeling so much better that she just carried on and never looked back. And it's been more than six years!  Yes, she lost her extra pounds, but more than that, she gained more energy, her digestion and liver went back to normal, her spare tire melted away, and she felt 20 years younger! She now feels free from the love-hate relationship she used to have with sugar, and her life (and her health!) has been transformed. Who'd have believed that letting go of the foods she loved most would be liberating! Netta also learned how to make her own probiotic (fermented) foods and drinks for her gut health, like yogurt, kefir, kombucha, and Lacto-fermented sauerkraut kimchi. Intermittent fasting came naturally due to appetite correction a few months after she cut sugar. Now she eats once or twice a day, is never bothered with cravings or the need to snack, and enjoys her food like never before. Because she's a teacher, she started giving workshops to inspire other people that there is joy in life after sugar! Netta has an online program (Life After Sugar Program), a membership (After Sugar Club), a website, a YouTube channel, and Life After Sugar podcast. She empowers people to make their sugar-free life joyful and sustainable to feel healthier with more energy and confidence.     CONNECT WITH NETTA Podcast: Life After Sugar  Apple & Spotify Website: Life After Sugar Program: After Sugar Club Membership: After Sugar Club Facebook: Life After Sugar Instagram: @mylifeaftersugar YouTube: Life After Sugar     CONNECT WITH US If you are interested in getting on our show, email us at team@growyourshow.com. Are you thinking about creating and growing your own podcast but not sure where to start? Click here and Schedule a call with Adam A. Adams! Upgrading your podcast equipment or maybe getting your first microphone? Get Your Free Equipment Guide! We also have free courses for you on everything you need to know about starting a great podcast! Check out our first six episodes through the links below! Identify Your Avatar - Free Course 1/6 What To Do BEFORE You Launch Your Podcast - Free Course 2/6 How To Launch A TOP Show - Free Course 3/6 Best Marketing And Growth Strategies - Free Course 4/6 How To Monetize Your Podcast - Free Course 5/6  Top 22 Pitfalls On Starting Your Own Podcast - Free Course 6/6   If you want to make money from your podcasts, check out this FREE resource we made. Our clients use a sponsor sheet, and now they are making between $2,000 to $5,000 from sponsorship!    Subscribe so you don't miss out on great content and if you love the show, leave an honest rating and review here!

Chaque dimanche dans la Table du dimanche, Laurent Mariotte, ses chroniqueurs et ses invités nous livrent leurs meilleures recettes.

Chaque dimanche dans la Table du dimanche, Laurent Mariotte, ses chroniqueurs et ses invités nous livrent leurs meilleures recettes.

The Eighth State (https://eighthstatebrewing.com) is small. Very small. The 3 bbl open vessel brewhouse sits adjacent to the taproom as brewing gear spills over on days when they're not open. Barrels are packed in every inch of unused space, and an assortment of plants creates a comfortable vibe in the small ground-floor space. It feels cluttered but relaxed in that creative way, and cofounder and head brewer Cameron Owens is determined to have some serious fun. The brewery is small, but has earned an outsized reputation for their flavorful beers—from fruited sours to ingredient-heavy barrel-aged stouts. But Owens is committed to doing things his way, even if that means more tank time and slower turns, in order to get the exact flavor he wants. In this episode of the podcast, focused on “quick” sour beers and ingredient-laden stouts, he discusses: Using a solera process with a Lacto and Sacch culture to create the base for fruited sour beers Packing fruited sours with live culture but sulfites to prevent refermentation Achieving “wild” flavors and minimizing sulphur expression without Brettanomyces Making complex beers more accessible to customers Blending fruits for contrast and juxtaposition, finding counter notes while creating tension Achieving vegan-friendly results without lactose Building multiple layers of flavor in big barrel-aged beers Adjusting the multi-day brew schedule for bigger beers, to aid fermentation Using a two-step process for certain ingredient additions, to increase impact And more. For the brewery, the goal is to stand out. They want to be exclusive, but not impossible to get. Most importantly, for a brewery their size, it's very important to keep excitement high and keep people coming through that door. As Owens says, “I really can't afford to just be average.” This episode is brought to you by: G&D Chillers (https://gdchillers.com): For nearly 30 years, G&D Chillers has set the mark for quality equipment you can rely on. G&D stands above the rest as the only chiller manufacturer that engineers your glycol piping for free. G&D also stands alone as the only chiller manufacturer with an in house team of installers and engineers, with 30 years of real world, field labor experience in breweries, wineries and distilleries. Contact the total glycol system design experts today at gdchillers.com (https://gdchillers.com) BSG (https://go.bsgcraft.com/Contact-Us) Support from this episode comes from BSG and The Malt Haus by Rahr. The Malt Haus is your online source for cool and exclusive Rahr Malting Co. gear that you can't get anywhere else. T-shirts, hoodies, hats, socks, glassware, and even gear for your pets. Rep the malt you brew with and look sharp doing it! Take the tradition home at themalthaus.com (https://themalthaus.com/ecommerce/) Old Orchard (https://www.oldorchard.com/brewer): Supply chain challenges are here to stay for a while, so why not trust the experts to handle freight for your ingredients? Old Orchard has partnered with a leading logistics firm in the craft beverage industry to transport your craft concentrate blends. When you order two pails or more of concentrate from Old Orchard, you qualify for freight quotes from various carriers and can stay up-to-date on the status of your shipment. To get started on a freight quote for craft concentrates today, head over to oldorchard.com/brewer (oldorchard.com/brewer) Precision Fermentation (https://precisionfermentation.com/brewing): BrewMonitor, from Precision Fermentation, is the first real-time, comprehensive fermentation monitoring solution. It works with your existing fermentation tanks to track dissolved oxygen, pH, gravity, pressure, temperature, and conductivity in real-time, from any smartphone, tablet, or PC. BrewMonitor provides detailed insight into your fermentations that helps improve beer consistency, reduce tank-time, and increase overall efficiency–saving your brewery time and money. Get started for 30 days, risk-free. Visit precisionfermentation.com/brewing (https://precisionfermentation.com/brewing). Ss Brewtech (https://www.ssbrewtech.com): From the rotatable pick-up tube on Rogue Brewing's pilot brewhouse to the integrated hopbacks on Sierra Nevada's twin prototyping brewhouses, Ss Brewtech has taken technology they invented working with world-renowned industry veterans and made them available to every craft brewer. To learn more about Ss Brewtech's innovation list, head over to SsBrewtech.com (https://www.ssbrewtech.com) Hop Revolution (https://www.hoprevolution.co.nz): If you're looking for a direct partnership with an independent hop grower who is as fanatical about flavour and quality as you are, join the revolution! Hop Revolution's only reason for being is sustainably farming and processing New Zealand's most flavoursome hops. They get that great beer is not brewed to a past or a future ideal. It's an ongoing journey of fresh thinking. Hop Revolution really is only here for your beer. Let them flavour your thinking stateside directly from Hop Revolution, or through Crosby Hops or Mill95. Learn more @ HopRevolution.co.nz (https://www.hoprevolution.co.nz).

 KITCHEN GARDEN LACTO-FERMENTATION There are several ways to preserve food, these include freezing, drying, pickling and fermenting. You may think that fermented foods are a recent trend, but in fact, fermenting food has been carried out for thousands of years. Fermenting food is one way of preserving your ample supply of produce that's growing in your garden. There are a few ways to ferment foods but lacto-fermentation is one of the easiest. The term lacto-fermentation is a scary one and belies how simple it really is. It's unbelievably quick and easy. So what is it? Firstly the term wasn't derived for having to use milk in the process. Lacto refers to the lactobacillus bacteria that does all the breaking down of the food. Did you know that all vegetables are covered in the various strains of the good bacteria lactobacillus? It does involve lactic acid in the process which is a good thing because lactic acid is a natural preservative. What about the bad bacteria? No problem, the brine that you submerge your vegetables in kill them off, while the lactobacillus survives to do the preserving work. Using the correct salt to water ratio in your brine will ensure the safety of your lacto-fermentation. How do you do it? You can lacto-ferment most produce in yur garden.  Beans, carrots, beetroot, and Corinne's favourite is using stalks of chard, nasturtium seeds. You need salt but not iodised or table salt. Table salt will make the ferment go bad because of it's additives. Use high quality sea-salt. Photo: Corinne Mossati of Gourmantic Garden Non-chlorinated water, and no fluoride so will need to be filtered water. Kilner jar or a glass jar with a lid. Weights to submerge your ferment. BASIC RULE: Brine solution is 2-3% salt.   2% brine:1 litre of water needs 20 grams of salt:  Step by Step Collect your dry ingredients and add them to a dry sterile fermentation jar. Pour in the brine solution to cover the vegetables. Add a ceramic weight on top to keep the vegetables below the liquid. Burp the jar daily: this releases the gas. It will take 2-3 weeks during the summer months. Once it's ready, place it in the fridge to slow the ferment process. Are you a chilli aficionado? Perhaps you're growing the world's hottest chilli, Carolina Reaper or the second hottest, Ghost chilli? But did you know that Carolina Reaper chilli is 200x hotter than a Jalapeno pepper? But what do you do with all those chillies other than freeze them? Why not make a chilli lacto-fermeneted sauce? Follow the above steps then once you think the chillies are done, drain the brine and add other flavouring ingredients. Blitz in a food processor.   To find out more, listen to the podcast. I'm talking with Corinne Mossati, founder of the www.gourmanticgarden.com.au website. If you have any questions you can email us Realworldgardener@gmail.com 

This week we welcome in Youtube homebrewer Matt Jaggers (such a cool name). We discuss our approaches to being content makers, Matt's approach to brewing, and add his Berlinerweisse to the tap list Jaggers Brewing Co - Berliner Weisse v4 Reverse Osmosis Water Water Salts (Yellow Balanced Profile) - Beersmith Grain Bill: 50% Belgian Pilsner 50% Wheat Malt 0.18 oz Magnum Hops (5.1 IBUs) - 15 min addition Whirlfloc Tablet - 15 min addition Yeast Nutrient - 10 min addition Kettle soured with Lacto No-chilled Room temp fermentation White Labs Lacto WLP677 Wyeast 1007 German Ale Strike water at 151F - 66.1C - Mashed at 148F - 64.4C for 75 mins Bring to boil for 15 mins - No chill until 95F - 35C and pitch Lacto Mash ph 5.6 - Target after Lacto target ph 3.5 - actual ended up being 3.36 Bring back to boil for 45 mins - add 15 min and 10 min boil additions No chill again until room temperature, pitch yeast Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to episode #23 of the NSP Nutrition Show! In this episode, the guys discuss the appropriate time to perform single-limb training versus training both limbs. Plus, the guys talk about Vince Gironda's lacto-vegetarian diet. In this episode, you will discover: - - Which exercises don't work for single-limb training - Which situations you should use single-limb training - How you maximize the effectiveness of single-limb training - Vince Gironda's favorite thing about the lacto-vegetarian diet - Who the lacto-vegetarian diet is most suitable for - Example meal plans on the lacto-vegetarian diet - A sneaky tip to ensure you eat enough protein on the lacto-vegetarian diet Website - NSPnutrition.com Website - FrankMillsRealityFitness.com Website - EliteExecMethod.com Contact - support@nspnutrition.com

In der heutigen Folge beschäftigen wir uns mit dem Thema Fructoseintoleranz - oder wie es richtig heißen müsste mit der sog. Fructosemalabsorption, also einer gestörten oder verminderten Aufnahme von Fructose - eine der häufigsten Intoleranzen überhaupt.  Wir klären, was man unter einer Fructosemalabsorption versteht, warum es so viele Fehldiagnosen (Stichwort „Reizdarm“) gibt, welche Rolle die Darmflora spielt und warum Lacto- und Bifidobakterien so wichtig sind.  Unsere Experten: Praxis am Sachsenring | Birgit Schroeder Sachsenring 57 D 50677 Köln Telefon +49 221 20437755 mail@praxisamsachsenring.de www.praxisamsachsenring.de Carmen-Daniela Leuschen Ernährungsberaterin der spt. education Westring 29 63110 Rodgau Telefon: +49 (0)177-30 56 987 E-Mail: info@dein-food-coach.de www.dein-food-coach.de Werbung Diese Folge enthält Werbung für unsere "Rezeptsammlung für die Karenzzeit bei einer Fructose-Malabsorptionsstörung". Ein Hinweis in eigener Sache Dieser Podcast wird gesponsert und quer finanziert von unseren Einzel-Unternehmen und generiert Einnahmen nur durch Werbeverträge. Dabei suchen wir unsere Werbepartner sehr gezielt aus und lehnen Kooperationen ab, wenn sie nicht zum ethischen oder nachhaltigen Konzept des Podcasts passen. Wir sind deshalb dankbar, wenn ihr uns über die Plattform Steady oder via PayPal mit einem kleinen Beitrag unterstützt, damit wir diese aufwändigen Produktionen fortsetzen können. Unsere Steady-Seite findest du hier: https://steadyhq.com/de/calaswelt Per PayPal könnt ihr uns unterstützen, wenn ihr auf diesen Link klickt: https://www.paypal.com/paypalme/calaswelt Basics: meine Facebook-Seite: https://www.facebook.com/Calakocht/ meine Ernährungsberatungswebsite: www.dein-food-coach.de meine Rezeptsammlungen: www.darmfreundlich-essen.de meine facebook-Gruppe: https://www.facebook.com/groups/2300427960192235/?source_id=193942190651592 mein Instagramm: https://www.instagram.com/calakocht/ mein Twitter: https://twitter.com/Calakocht per Email erreichst du mich über: info@cala-kocht.de Link zu unserer Partnerseite: https://www.cala-kocht.de/?page_id=5748

In der heutigen Folge beschäftigen wir uns mit dem Thema Fructoseintoleranz - oder wie es richtig heißen müsste mit der sog. Fructosemalabsorption, also einer gestörten oder verminderten Aufnahme von Fructose - eine der häufigsten Intoleranzen überhaupt.  Wir klären, was man unter einer Fructosemalabsorption versteht, warum es so viele Fehldiagnosen (Stichwort „Reizdarm“) gibt, welche Rolle die Darmflora spielt und warum Lacto- und Bifidobakterien so wichtig sind.  Unsere Experten: Praxis am Sachsenring | Birgit Schroeder Sachsenring 57 D 50677 Köln Telefon +49 221 20437755 mail@praxisamsachsenring.de www.praxisamsachsenring.de Carmen-Daniela Leuschen Ernährungsberaterin der spt. education Westring 29 63110 Rodgau Telefon: +49 (0)177-30 56 987 E-Mail: info@dein-food-coach.de www.dein-food-coach.de Ein Hinweis in eigener Sache Dieser Podcast wird gesponsert und quer finanziert von unseren Einzel-Unternehmen und generiert Einnahmen nur durch Werbeverträge. Dabei suchen wir unsere Werbepartner sehr gezielt aus und lehnen Kooperationen ab, wenn sie nicht zum ethischen oder nachhaltigen Konzept des Podcasts passen. Wir sind deshalb dankbar, wenn ihr uns über die Plattform Steady oder via PayPal mit einem kleinen Beitrag unterstützt, damit wir diese aufwändigen Produktionen fortsetzen können. Unsere Steady-Seite findest du hier: https://steadyhq.com/de/calaswelt Per PayPal könnt ihr uns unterstützen, wenn ihr auf diesen Link klickt: https://www.paypal.com/paypalme/calaswelt Basics: meine Facebook-Seite: https://www.facebook.com/Calakocht/ meine Ernährungsberatungswebsite: www.dein-food-coach.de meine Rezeptsammlungen: www.darmfreundlich-essen.de meine facebook-Gruppe: https://www.facebook.com/groups/2300427960192235/?source_id=193942190651592 mein Instagramm: https://www.instagram.com/calakocht/ mein Twitter: https://twitter.com/Calakocht per Email erreichst du mich über: info@cala-kocht.de Link zu unserer Partnerseite: https://www.cala-kocht.de/?page_id=5748

In der heutigen Folge beschäftigen wir uns mit dem Thema Fructoseintoleranz - oder wie es richtig heißen müsste mit der sog. Fructosemalabsorption, also einer gestörten oder verminderten Aufnahme von Fructose - eine der häufigsten Intoleranzen überhaupt.  Wir klären, was man unter einer Fructosemalabsorption versteht, warum es so viele Fehldiagnosen (Stichwort „Reizdarm“) gibt, welche Rolle die Darmflora spielt und warum Lacto- und Bifidobakterien so wichtig sind.  Unsere Experten: Praxis am Sachsenring | Birgit Schroeder Sachsenring 57 D 50677 Köln Telefon +49 221 20437755 mail@praxisamsachsenring.de www.praxisamsachsenring.de Carmen-Daniela Leuschen Ernährungsberaterin der spt. education Westring 29 63110 Rodgau Telefon: +49 (0)177-30 56 987 E-Mail: info@dein-food-coach.de www.dein-food-coach.de Ein Hinweis in eigener Sache Dieser Podcast wird gesponsert und quer finanziert von unseren Einzel-Unternehmen und generiert Einnahmen nur durch Werbeverträge. Dabei suchen wir unsere Werbepartner sehr gezielt aus und lehnen Kooperationen ab, wenn sie nicht zum ethischen oder nachhaltigen Konzept des Podcasts passen. Wir sind deshalb dankbar, wenn ihr uns über die Plattform Steady oder via PayPal mit einem kleinen Beitrag unterstützt, damit wir diese aufwändigen Produktionen fortsetzen können. Unsere Steady-Seite findest du hier: https://steadyhq.com/de/calaswelt Per PayPal könnt ihr uns unterstützen, wenn ihr auf diesen Link klickt: https://www.paypal.com/paypalme/calaswelt Basics: meine Facebook-Seite: https://www.facebook.com/Calakocht/ meine Ernährungsberatungswebsite: www.dein-food-coach.de meine Rezeptsammlungen: www.darmfreundlich-essen.de meine facebook-Gruppe: https://www.facebook.com/groups/2300427960192235/?source_id=193942190651592 mein Instagramm: https://www.instagram.com/calakocht/ mein Twitter: https://twitter.com/Calakocht per Email erreichst du mich über: info@cala-kocht.de Link zu unserer Partnerseite: https://www.cala-kocht.de/?page_id=5748

Ovo-Lacto-Vegetarier mit und ohne Fisch? Pescetarier? Alltagsveggie? Vegan? Oder doch omnivore Ernährung? In unserer ersten Podcastfolge von "Besser als Hühnersuppe" stellen wir uns nicht nur bei Euch vor, sondern helfen Euch auch Euch im Ernährungsformen-Dschungel zurecht zu finden. Und wenn ihr dann auch noch "ernst gemeinte" Ernährungtipps á la 6 Mandarinen zum Mittag weil's schnell gehen muss haben wollt, dann seid ihr bei uns genau an der richtigen Adresse.

Join us this week as we record in our new studio (Still under construction) Jax sits in for Mike, and we sip on some delicious beers (Lacto Kooler, and Hoppy Horror picture show. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Beale Street Brewing (http://bealestbrewing.com) founder Kelvin Kolheim has always been a flavor enthusiast. From coffee and tea to different culinary traditions, he's spent his life sampling and filing away those memories of flavor. Today, with his small beer brand—soon to have a brewery home of its own—Kolheim pulls from that vast mental library as he designs beers to connect with a variety of people, from adventurous drinkers to those who might not consider themselves craft beer fans at all. The common thread, of course, is flavor. In this episode, Kolheim discusses: his process of reverse-engineering flavors the creative process from start to finish—or finish to start, in some cases lowering bitterness and warming up the tone with elements such as honey malt brewing hazy IPAs with modern hop products on the hot side and traditional dry hopping building acid-forward fruit beers without a Lacto souring process the additive method for finding the right balance of ingredients Among other topics, he also dives into the ways in which the brewery connects with the community by honoring influential public figures—such as musicians, sports stars, and more—but always respectfully and with permission. From soul to blues to hip hop, Beale Street Brewing connects legendary music to great beer. *This episode is brought to you by: * G&D Chillers (https://gdchillers.com): Like your flagship beer you can rely on G&D Chillers for the same quality and consistency. G&D guarantees that every chiller they build will hit 28 degrees without breaking a sweat. They never stop. They draft, they craft, they service each and every brewery – big or small. All in an effort to build one hell of a chiller. For nearly 30 years, G&D's been committed to cold. Reach out for a quote today at gdchillers.com (https://gdchillers.com) BSG (https://bsgcraftbrewing.com/) Meet the latest in the BSG Hop solutions portfolio, Citiva. Strong expressions of stone fruit, floral, and resinous/pine flavors and aromas define this blend, crafted specifically for use in hazy IPAs, and other hop-forward beers. Citiva is ideal for aroma, whirlpool, and dry hop additions to Hazy and Juicy IPAs, or for any other hoppy styles where a combination of citrus, tropical fruit, and pine aromatics are desired. Go to bsgcraftbrewing.com (https://bsgcraftbrewing.com/) to learn more, or call 1-800-374-2739. Old Orchard (https://www.oldorchard.com/brewer): A brewery might have 99 problems, but your fruit supplier shouldn't be one. Old Orchard is already known for their quality concentrates, but they also pride themselves on consistent product and reliable supply. When brewers need assistance, Old Orchard is just an email, phone call, or even a text away. Based in Greater Grand Rapids, Michigan—better known as Beer City, USA—Old Orchard is core to the brewing community. To join their fruit family, learn more at www.oldorchard.com/brewer (https://www.oldorchard.com/brewer). ProBrew (https://www.probrew.com): Are you ready to Brew Like A Pro? ProBrew has the equipment, systems and technology to take your brewery production to the next level. Check out www.probrew.com (https://www.probrew.com) for ProCarb inline carbonation technology, ProFill rotary filling & seaming can fillers, the Alchemator inline alcohol separation system, 7 – 50bbl Brewhouses and more! ProBrew offers the craft beer industry innovative solutions to help you Brew Like A Pro! Go to www.probrew.com (https://www.probrew.com) for more info! Fermentis (https://fermentis.com): Hey nano-brewers! Fermentis, the obvious choice for beverage fermentation, soon offering our dry ale and lager yeasts in flexible 100g packaging. To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit Fermentis.com (https://fermentis.com) Clarion Lubricants (https://www.clarionlubricants.com/Welcome.do): As a brewery owner, you know how important it is to keep your machines running so you don't have to deal with the hassle caused by contamination, recalls and downtime. Clarion makes food-grade lubricants to protect your equipment from the wear and tear that results in breakdowns that cut into your bottom line. Clarion gives you peace of mind so you can focus on what you do best: pouring out great-tasting beverages. Learn more at www.clarionlubricants.com (https://www.clarionlubricants.com/Welcome.do)

Teremos finalmente um SUV interessante? É o que a Fiat promete no possível novo Pulse Abarth! Confira também o maremoto de carrinhos elétricos que começa a surgir no Brasil. Atenção Lacto-intolerantes: este programa contém sorvete. Siga o programa nas redes sociais, no @podcarro Nosso pix: podcarro@gmail.com (qualquer valor ajuda!)

Nesse episódio, falo sobre como mudei a minha concepção a respeito de ovo-lacto-vegetarianismo e veganismo ao longo dos anos.

Welcome to episode 460 of The Whole View! This week, Sarah and Stacy look at the science behind antibiotics' impact on the gut microbiome and what we can do to break the Stress-Flare-Antibiotic Cycle as much as possible. Stacy gives insight into actions you can take outside the body, while Sarah dives deep into foods and lifestyle habits that can help from within.  If you enjoy the show, please review it on iTunes! The Whole View, Episode 460: How to Break the Stress-Flare-Antibiotic Cycle Welcome back to episode 460! (0:28) This week's episode was inspired by a lister question. As always, Stacy and Sarah pick questions that really resonate with the: First off, my mother and I love your show and have been listening to the show for years. I love how you can tackle complicated topics and boil them down to easy to understand and enjoyable shows. Stacy, your journey with your son through ADHD was such a help for me when my oldest son was diagnosed. It gave me a place to go when I wasn't sure where to go next. Now to the reason I'm writing to you.  I have been battling rosacea flares ever since 2010 when I had my first son. Pregnancy seemed to set everything off and I now deal with flares off and on. I know stress is a trigger. My dermatologist's answer is always to put me on antibiotics for months at a time and it's killing my gut health.  I had finally gotten my gut health to a pretty good place and hadn't needed to be treated for quite some time and then Covid hit, my mother-in-law moved in, and I started remote schooling 3 extra kids in my home along with my own children. No stress here! My question is, how do I maintain my gut health when I have Rosacea and have to use antibiotics to control the flare? Thank you for all the hard work you ladies put into your shows!  -Sara Sometimes, the flare itself can be additional stress and can snowball the problem.  Lifestyle changes aren't going to solve the issue independently, but adding different choices in where you can certainly help manage symptoms.  First, Medication Isn't Failure! In some situations, antibiotics are absolutely needed. (7:09) It's definitely smart to avoid antibiotics when they aren't really necessary (like viral flu and colds). But when it comes to certain illnesses and infections (the ones used to wipe out huge chunks of the human population!), antibiotics can prevent serious complications and even save our lives.  There's no reason we should ever feel guilty or like we've "failed" just because we need to take antibiotics.  While following a healthy diet and lifestyle typically supports much stronger and well-regulated immune systems, it does not (sadly) make us invisible.   The necessity for antibiotics doesn't mean that you didn't "Paleo/AIP/Nutrivore hard enough," so don't be hard on yourself.   While it's always a good idea to reflect on ways to improve the quality and consistency of our diet and lifestyle choices, what's most important while recovering from illness is making science-based, informed choices that give us the best chance of getting healthy efficiently! Preventative Skincare  Stacy refers listeners back to the episode on Dry Winter Skin because of the information on the moisture barrier in that show. (12:15) She also recommends checking out Science of the Skin Barrier. Beauty counter has a great Safe SPF Stacy loves! She cautions listeners to be wary of the ingredients in their products when shopping for sunscreen.  Studies have shown that many modern SPF on the market (chemical and mineral) have large amounts of Benzine contaminants, a known carcinogen. There are prescription topical medications to help with issues such as Rosacea. That is another option to talk to your doctor about.  Another known thing to irritate Rosacea is using hot water and dairy consumption.  Sarah adds that red light therapy is another interesting avenue to look into to add to your preventative care. Self Care and Stress vs. Sleep Stress is a huge trigger for Sarah, and despite being proactive at preventing stress, it's not 100%. (18:01) Sarah and Stacy have talked about the stress, work-life balance, and stress-sleep cycle on quite a few recent shows: 458: Collective Trauma and Re-Entry Anxiety 447: Basic Needs Don't Count as Self-Care 446: Nutrient Deficiencies Caused by Stress  409: Let's Talk About Magnesium 397: Practical Tips for the Sleep Stress Cycle 351: Stress on Health Sarah explains that her biggest obstacle is her perfectionist tendencies. It's critical to put self-care on our busy to-do lists! Self-care doesn't have to mean a mani-pedi. It can be as easy as giving yourself time to do something you enjoy. Resilience activities like going for a walk, meditating, or cuddling with a pet are great ways to give yourself some time away. Stacy reminds listeners that they are allowed to let go and say no.  Focusing on sleep when we can't control stress is another great way to help your body as much as possible.  Antibiotics vs. Gut Health The word literally means "against life" from its Greek roots. (27:10) Antibiotics stop or slow down the growth of microscopic organisms (bacteria, fungi, and some parasites), in turn, treating potentially dangerous infections.  Antibiotics can also destroy beneficial bacteria and yeast that mediate an incredible array of processes in our body. This can include gut barrier integrity, tuning the immune system, and increasing the bioavailability of nutrients from our food!  So, whenever we embark on antibiotic therapy, the goal should be to protect, preserve, and restore these beneficial organisms as soon as possible. Antibiotics, by design, are very destructive to the gut microbiome, which is why so many gastrointestinal side effects are reported. Taking Probiotics While on Antibiotics It's a myth that we should wait until we've finished a course of antibiotics before trying to rebuild our gut flora with probiotics. (29:52) In reality, taking probiotics during antibiotic therapy is one of the most helpful things we can do to maintain gut health! Even if the probiotics we ingest during antibiotic therapy don't take up permanent residence yet, they can still help keep pathogens at bay and prevent crazy microflora imbalances. Several studies have examined the effects of probiotics on antibiotic-induced side effects, and the results have been impressive!  Probiotics can go a long way to reduce unpleasant symptoms, especially gastrointestinal distress like diarrhea. This can occur when antibiotics wipe out the competitors for pathogenic bacteria and allow diarrhea-inducing strains to flourish.  One meta-analysis looked at 63 trials on probiotics to prevent antibiotic-associated diarrhea and found a major reduction in diarrhea when people took Lactobacillus-based probiotics. Other meta-analyses found that Saccharomyces boulardii and Lactobacillus rhamnos, in particular, were very helpful for reducing antibiotic-associated diarrhea.  And, additional studies have found various probiotic strains (especially Lactobacillus) can help reduce nausea, taste disturbance, headaches, hypersensitivity, and other symptoms when taken during a round of antibiotics! One study tested the effects of starting probiotics (Lactobacillus acidophilus and Bifidobacterium bifidum) after antibiotic therapy versus during antibiotic therapy.  The group that started taking probiotics while still on antibiotics had more stable microflora levels and less gut dysbiosis throughout the experiment! Taking Action Against the Stress-Flare-Antibiotic Cycle Sarah recommends loading up on fermented foods teeming with natural probiotics. These include raw, unpasteurized sauerkraut, kimchi, fermented carrots, fermented beets, pickles, fermented fruits (chutneys, jams, pickled jackfruit, green papaya), kombucha, beet kvass, coconut milk kefir, coconut milk yogurt, and raw condiments.  For people who aren't sensitive to dairy or soy, unpasteurized yogurt and kefir, natto, miso, tempeh, and tamari sauce are also great options.  For the best results, eat these foods 2 to 4 hours after an antibiotic dose. Sarah also recommends taking probiotic supplements, especially if you're yeast or histamine sensitive or otherwise don't do well with fermented foods.  For preventing antibiotic-associated diarrhea and other side effects, an intake of at least 5 billion CFU/day for children or 10 billion CFU/day per adult is recommended.  Several existing trials show that Lactobacilli, Bifidobacteria, and Saccharomyces boulardii are the most effective types for reducing antibiotic side effects.  All probiotics should be consumed with food, and bacterial strains should be taken at least 2 to 4 hours after each antibiotic dose so that they don't get inhibited by the antibiotic itself.  Saccharomyces boulardii is actually a form of probiotic yeast, making it particularly useful while taking bacteria-killing antibiotics.  Don't forget to consume plenty of gut barrier nutrients! What to Do After Taking Antibiotics Stacy adds that reintroducing known trigger foods should only happen when your flare is over to prevent the stress-flare-antibotic cycle. (39:02) Once we've completed antibiotic therapy, it's time to seriously buckle down and get our gut microbiome back in shape. Chances are, the antibiotics caused a major loss in microbial diversity, wiped out many beneficial species, and may have allowed pathogenic strains to flourish.  So, the goal is to rebalance the microbiome and restore as much (good) diversity as possible! There's a really immense amount of information in The Gut Health Guidebook, but it all boils down to 20 keys to gut health.  A healthy gut microbiome eats a nutrient-dense and varied diet that is moderate-fat and moderate-carb to best support a healthy gut microbiome. That includes plenty of veggies, fruit, mushrooms, and seafood, rounded out with nuts, seeds, grass-fed meats, fermented foods, and phytochemical-rich foods like herbs, tea, coffee, cacao extra virgin olive oil.  437: Intro To Nutrivore 424: 30 Fruits and Vegetables a Week?! 373: How Many Vegetables (Part 4) Powdered Veggies 304: What's Better: Raw or Cooked Vegetables? 335: How Many Vegetables Part 3: Souping vs Smoothies 281: How Many Vegetables?! 413: The Gut Health Benefits of Nuts 415: Fish oil, Healthy or not? 414: Best Cooking Fats for Gut Health Lifestyle Choices that Help Fight the Stress-Flare-Antibiotic Cycle Be sure you're hydrating without alkaline water. Lifestyle factors are also essential, like getting enough sleep on a consistent schedule, entrenching a solid circadian rhythm, eating distinct meals instead of grazing, fasting overnight (12-14 hours, not IFing), living an active lifestyle managing stress. It's also super important to optimize vitamin D levels. For more info, see Episode 354: Everything Vitamin D. A handful of traditionally excluded foods on the Paleo diet is a boon to our gut microbiomes. This includes A2 dairy like goat, sheep, or camel), most legumes (not soy or peanuts), pseudo-grains, corn, rice, and gluten-free oats.  However, none of these latter foods are fundamental for a healthy gut microbiome in the same way that mushrooms, seafood, and individual families of vegetables and fruit are. Continue eating plenty of raw, unpasteurized, fermented foods throughout the day. These typically contain a huge spectrum of probiotic species and offer greater microbial diversity than most probiotic supplements.  Lacto-fermented fruits, vegetables, and beverages tend to be high in Lactobacillus and Bifidobacteria, while kefir and kombucha are great sources of Saccharomyces boulardii.  Eat from as many fermented foods as possible to get a variety of awesome microbes, both bacterial and yeast! For more information, see Episode 329: The Link Between Carb Intolerance & Gut Health and Episode 457: The Problem with a Low-FODMAP Diet. Studies have shown that SBOs like Just Thrive helps Lactobacillus grow and can help restore the gut microbiome after antibiotics.  Just Thrive is not sponsoring this episode, but you can still use TWV link for discounts on their products and get 15% off with the code THEWHOLEVIEW at checkout! Stacy and Sarah recommend two probiotics from Smidge: Yeastbiotic and Probiotic. Final Thoughts The most important thing to do when managing the stress-flare-antibiotic cycle is to give your body what it needs to perform optimally. (50:50) This is also why modern diet-culture is such an issue. Our goal is health, and when we focus on it, we see a lot of the claims made by diet culture aren't scientifically supported to optimize health.  The idea of weight loss is often enough to justify choices that make us feel sluggish or sick, and it takes rerouting our mindset toward health to see through it.  There's no one-size-fits-all recipe for feeling good. It's about listening to your body and finding out what makes you feel your best. It's not about how much you weigh.  Stacy reminds listeners interested in Beautycounter safer skincare to use the code CLEANFORALL20 for 20% off their purchase.  Be sure to hop over to Patreon for Stacy and Sarah's unfiltered thoughts for more on this topic. Your subscription helps support this podcast and gets you front-line access to the Whole View. Thanks for listening and we will see you next week!   Want more info on our Real Life? Never miss a post with our Real Everything newsletter (and get our best selling book, Eat Like a Dinosaur, as a welcome gift). Join here Wanna be Healthy Inside & Out? Get educational info and exclusive sales with our non-toxic living newsletter (and get free samples as a thank you for joining our safer skincare community). Join here  

durée : 00:43:33 - On Cuisine Ensemble sur France Bleu Lorraine Nord - Découverte d'une cuisine de légumes lacto-fermentés avec Maximilien Deitsch

Nesse episódio respondo a essa pergunta que escuto bastante! Aumenta o volume e escuta aí!

durée : 00:40:05 - On Cuisine Ensemble sur France Bleu Lorraine Nord - La lacto-fermentation... Qu'est-ce que c'est que ça ? C'est le procédé qu'utilise Maximilien Deitch pour fabriquer ses bocaux !

What are the differences between being vegan versus vegetarian versus plant-based? Is one healthier than the other? Listen in to find out! These diets have become more and more popular in the food world. As people start to think more about the environment and overall health, they turn to things like how they eat to make a bigger impact in the positive direction. Faith VanderMolen is first and foremost a wife and mother. For the past six years, she and her husband have lived as expats in various countries throughout southeast Asia. The challenges associated with living overseas forced them to become creative with cooking, and thus her website, The Conscientious Eater, was born. It is a place where she shares her passion for healthy, plant-based recipes, easy meal prep and food photography. Now with two young kids, her focus has shifted to creating a holistic approach to not only her own diet, but that of her entire family. Check out her ebook Plant Biased and grab 15% off through this link. What is Vegan? Someone who is vegan consumes no animal products, whether it is through food or items in their daily life. They do not eat any animal products like meat, dairy, eggs, honey or gelatin. They also do not use items made of thing coming from an animal, like leather or wool. The term vegan refers to more of a lifestyle versus simply the way someone eats. A vegan diet doesn't necessarily mean a healthy nutrient rich diet. There are many foods out there that are vegan but not filled with nutrients. Raw vegan A raw vegan is someone who is vegan and eats food in their raw state. This means that they eat anything uncooked, or not cooked at a temp higher than 115 degrees. What is Plant-based? Someone who eats plant-based eats a diet made of mostly plants. It is not necessarily a diet that completely eliminates animal products, as some people may occasionally consume some animal products. This is where me and my family fall. I like to look at a plant-based diet as a continuum that we move along. Where you are on the continuum can change depending on the moment. Whole food plant-based When you add the words "whole food" with plant-based, you are referring to a diet than not only is mostly plants, but also is comprised of mostly whole foods. This diet is extremely nutrient dense. It eliminates or minimally adds foods like oil, added sugar and grains that are not whole grains. What is a Vegetarian? A vegetarian is a person that doesn't eat meat (red meat, chicken, pork and sometimes fish). Some vegetarians do consume dairy and eggs. There are many types of diets under this category, each one focusing on eliminating certain things. Types of vegetarians Pescatarian: this is someone who eats fish but not other meats.Lacto-vegetarian: this is someone who eats dairy and eggs but no meat.Ovo-vegetarian: this is someone who eats eggs but no dairy or meat.Lacto-ovo-vegetarian: this is someone who eats dairy but no eggs or meat. Are vegans healthier than vegetarians When it comes to overall health, we need to look at the entire person. Health is more than physical, it also includes your mental well being. If the way you choose to eat stresses you out, it may not be the most healthy choice. Eventually that added stress will take a toll on your physical body. Mental Health and Diet There are so many factors that go into eating a certain way. The first thing you need to think about, is your why. The reason you choose to eat a specific diet. There is also a lot of pressure from the outside world, both your family and friends but also the online space. I experienced this myself when we first changed our diet. People can be judgmental and impose their own values on you. The bottom line is that you don't have to be perfect to make a change or impact on the world. Eating some plants is one step forward toward a healthier and better world.

PARTENARIAT AVEC NU3 ***** CODE PROMO **** -15% SUR LE SITE https://www.nu3.fr/?utm_campaign=foodtherapie&utm_source=social&utm_medium=podcast_fr&utm_keyword=foodtherapie&utm_content=link&campaign=social/podcast_fr/paidads/foodtherapie (www.nu3.fr) AVEC LE CODE "MARION" Sans minimum d'achat, valable autant de fois que vous le souhaitez jusqu'au 31 décembre 2021 ***** Le kéfir, la kombucha… on en voit partout, mais au fait, c'est quoi tout ça ? Un effet de mode ? Encore un truc de bobo-ecolo ? Après plusieurs épisodes sur le sujet, mes troubles digestifs ne sont plus un secret : j'ai appris à prendre soin de mon microbiote intestinal, à faire fi des aliments et des cuissons agressives qui auraient tendance à accentuer l'irritation, je fais des cures de probiotiques… et puis, il y a la lacto-fermentation. Comme vous, sûrement, j'en entends beaucoup parler, mais je ne sais pas vraiment ce que c'est. Quels en sont les bienfaits ? Vous le savez, dans mon monde, la curiosité n'est pas un vilain défaut. Je me suis dit que la meilleure façon de savoir, et bien c'est de demander ! Aujourd'hui, je reçois Julie Maenhout, fondatrice d'une entreprise bordelaise, « Les Jarres Crues ».  Me suivre sur Instagram: https://www.instagram.com/foodtherapie_/ (@foodtherapie_) Follow Les Jarres Crues : https://www.instagram.com/les_jarres_crues/ (@les_jarres_crues)

Dans cet épisode, nous avons parlé avec Julie, la fondatrice de Les Jarres Crues. La marque propose des légumes laco-fermentés avec toute la gamme disponible en frais : non pasteurisée et non chauffée pour préserver les vitamines des légumes et les bienfaits du procédé de lacto-fermentationVous pourrez les retrouver au rayon frais de vos magasins, et ils se conservent pendant des mois.Dans cet interview, Julie nous explique le principe de la lacto-fermentation, du procédé de fabrication et des ingrédients bio près de Bordeaux.Retrouvez la marque ci-dessousSite internet : https://lesjarrescrues.cominstagram.com/les_jarres_crues/linkedin.com/company/les-jarres-crues/facebook.com/LesJarresCrues/

Monica Corrado, MA, CNC, CGP is a teaching chef, Certified Nutrition Consultant, and Certified GAPS Practitioner who is passionate about illuminating the connection between food and well-being. A member of the Honorary Board of the Weston A. Price Foundation for almost 20 years, Monica is a dynamic teacher, speaker, consultant, and author who lives to share the tools, knowledge, and inspiration to cook nourishing, traditional food.Monica has been teaching food as medicine throughout the US for more than 12 years after 18 years in sustainable food sourcing and preparation, menu design, and management. She started her own Cooking for Well-Being Teacher Training program in 2012, and has graduates all over the globe, from Mexico to Hong Kong to Canada and throughout the United States.Over the past 10 years, Monica’s work has focused on the Gut-Brain connection and she is considered an authority on cooking to heal a leaky gut via the GAPS (Gut and Psychology Syndrome™) nutritional protocol and others. She is writing a four-part series on Cooking Techniques for the Gut and Psychology Syndrome™ Diet published by Selene River Press, including Meat Stock and Bone Broth, Culturing Dairy, and her latest books on Lacto-fermentation and Nuts and Seeds.Monica has had tremendous results in her private practice with those on the Autism Spectrum, with ADHD, failure to thrive, fertility, and autoimmune disorders, guiding clients through the GAPS diet and helping them add nutrient-dense foods to their diet.More information about Monica's Cooking for Well-Being Teacher Training program HEREEngage Monica as a Speakerhttps://simplybeingwell.com/gaps-complete-cooking-techniquesMonica Corrado, MA, CNC,CGPThe GAPS Chef Simply Being Well LLCmonica@simplybeingwell.comMy website: https://drtomcowan.com/Subscribe to Conversations w/ Dr. Cowan & Friends on Spotify:https://open.spotify.com/show/25hGTOl6fCPpNUWwwWZY4yOn Apple Podcasts:https://podcasts.apple.com/us/podcast/conversations-with-dr-cowan-friends/id1530268266?uo=4Our BitChute Channel:https://www.bitchute.com/channel/CivTSuEjw6Qp/

Quer me contratar para ser seu treinador? Acesse: http://www.leandrotwin.com.br/​ Baixe meu E-book gratuíto: "Abdomen Definido: Como Chegar lá" = http://bit.ly/abdomendefinidoebook​ Instagram: @leandrotwin Youtube: https://www.youtube.com/c/LeandroTwin Growth Supplements: http://www.gsuplementos.com.br/​ Atenção: As mensagens contidas em todos os vídeos de LeandroTwin não possuem o objetivo de substituir orientação de um profissional (independente da sua área de atuação). O vídeo é informativo. Qualquer rotina iniciada por conta própria é de responsabilidade do próprio.

Chaque lundi direction BALI ! Vous retrouvez Julie Dumoulin créatrice de l'application bien-être HAPPYNGOOD.  Aujourd'hui, elle zoome sur les crudités lactofermentées.  La lactofermentation  permet de conserver les aliments de manière naturelle, sans faire intervenir d'additifs chimiques et sans avoir besoin de stériliser ou de cuire les aliments.  Les bienfaits sont nombreux puisque les légumes lactofermentés ont tous les avantages des aliments crus.  Ils conservent leurs vitamines et minéraux et le processus permet même de les enrichir en vitamine C par exemple.  Ils sont aussi riches en probiotiques, grâce aux lactobacilles et sont plus digestes que les légumes crus.  Autre avantage : ils permettent une bonne satiété consommés en début de repas.  Plus d'infos sur HAPPYNGOOD juste ICI 

No episódio de hoje a convidada Ana Lima sacia nossa curiosidade sobre a diferença entre esses (mais que) estilos de alimentação! Confira as recomedações dadas para conhecer melhor as propostas e motivações do veganismo. Instagram: @antarvegan Facebook: @antarvegan Twitter: @antarvegan As dicas da Ana são: @feminivegan @coletivocuapi @ongbenditaadocao @ecofada Confiram. Envie sua pergunta para: escrevapragenteler@gmail.com

Intermittent Fasting, Veganism, Vegetarian, Game Changers, Milk Alternatives ... are all the rage at the moment. So are they good for you? Do they work? And will they work for me?Shannon Coolican - Exercise Physiologist from Longevity ask Clinical Nutritionist Anthony Hartcher from me&my wellness FAQ's from her clients. What is the best/healthiest milk alternative?Depends on what you're looking for - protein, fat, calcium Important considerations:- Less is best - fewer ingredients and only ones that you recognise- Clean brands - Australia's Own, Macro Organic, Aldi Just Organic / Inner Goodness, Pure Harvest, Nutty Bruce, Inside Out- Unsweetened - If you like it creamy then chase high % almonds- If you seeking calcium find ones with fortified calcium How can I get more protein without eating more meat?Nuts, seeds, legumes, grainsShould I go vegan/vegetarian, what are they, what are the benefits?So what are they? Lacto, ovo, lacto/ovo, piscean vegetarian OR Vegan no animal products.- Ultimately your decision!- Benefits - rich in fibre, phytochemicals (phenols - resveratrol; flavonoids - anthocyanins; carotenoid - beta carotene), vitamins, minerals, healthy fats - Supports detoxification pathways- Supports gut / immune (modultation) health- Supports mental health- Energy pathways- Must pay attention to:Vitamin B12CalciumIronProteinAre weight loss shakes a good way to lose weight?- Depends?- Short term focus (yes)- Convenient (yes)- Long term sustainable weight management (no)- A lot are full of sugar alcohols (sweeteners), preservatives, caffeineSkim/low fat/fortified milk? Which one is best?Full fat is best remember milk doesn't have a lot of fat ie. 4%!!! Take away the fat you lose the fat soluble vitamins - vitamins A, E, D, K and of course the creamy textureA2 protein is easier digested, organic is preferred (grass fed, no additional hormones or antibiotics). Source: Dietitians AssociationI love bread, which one is the healthiest choice?Depends? Are you wheat, gluten or an intolerance to another type of grain?Sourdough - darkSprouted seeded breadFasting and if it's beneficial to exercise while fasting?Depends on your goal, training duration and intensity. If you are wanting to lose weight, improve insulin sensitivity then yes… if your chasing training performance and your training is longer than 1.5hr or your intensity is high and longer than 45min.How would a nutritionist help me? Personalised nutrition to meet your goals (cut through the crap and get straight to a healthy way of eating that suits your goals and lifestyle)About me&my Health Up & Guestme&my Health Up seeks to enhance and enlighten the wellbeing of others. Guest Anthony Hartcher is the CEO of me&my wellness which provides holistic health solutions using food is medicine, combined with a holistic, balanced, lifestyle approach. Anthony holds three bachelor degrees in Complementary Medicine; Nutrition and Dietetic Medicine; and Chemical Engineering. Support the show (https://www.patreon.com/meandmy)

Vira e mexe recebo mensagens de ovo-lacto-vegetarianos(as) que querem fazer a transição para o veganismo, mas admitem estar numa zona de conforto. Nesse episódio conto sobre a minha experiência com zona de conforto e os motivos pelos quais eu acredito que muitos(as) ovo-lacto-vegetarianos(as) ficam nela.

We know that gut health is trending, it's pretty hot right now, right?! Well, tune in to today's episode as Mase explores SIBO with a bonafide SIBO doctor. Small intestinal bacterial overgrowth, it's a deep dive today, exploring what the heck is this actually?! Mason and Dr Nirala cover the nuanced approach required to treating SIBO, exploring why it may be overdiagnosed and other gut symptoms (constipation, food sensitivities and more).   If you've ever traveled to a third world country, got some sort of bug, 'fixed it' and then realised you never truly recovered, then today's episode is for you! (Also, if gut health and immunity are important to you, you are going to love today's episode.) Dive in, here are some of the stuff discussed in today's episode: The nuanced nature of SIBO when compared to irritable bowel syndrome To heal from SIBO, a strategic approach is required, not just a one-size-fits-all What role chronic stress plays in suffering from SIBO How hypothyroidism, mould exposure and other autoimmune diseases are connected to SIBO The misunderstanding around 'reseeding' the gut How the 'breath' test works in diagnosing SIBO Which foods to avoid during SIBO Dr Nirala's dietary treatment plan Dr Nirala covers the three possible treatment plans (herbs, antibiotics, diet) A brief touch on the Blood Type diets   Who is Nirala Jacobi? Dr. Nirala Jacobi, BHSc, ND (USA) graduated from Bastyr University in 1998 with a doctorate in naturopathic medicine. Dr Nirala practiced as a primary care physician in Montana for 7 years before arriving in Australia and is considered one of Australia’s leading experts in the treatment of small intestine bacterial overgrowth (SIBO), a common cause of IBS. Dr Nirala is the medical director for SIBOtest, an online testing service for practitioners. Dr Nirala is so passionate about educating practitioners that she founded “The SIBO Doctor”, an online professional education platform. Dr Nirala lectures nationally and internationally about the assessment and treatment of SIBO and is the host of the popular podcast The SIBO Doctor podcast for practitioners. Dr Nirala is the medical director and senior naturopathic physician at The Biome Clinic, center for functional digestive disorders in Mullumbimby, New South Wales. Dr Nirala is the co-founder of the Australian Naturopathic Summit. When she is not actively researching, seeing patients or lecturing, Dr Nirala can be found enjoying the beauty of nature   Resources: Dr Nirala's Instagram The Human Microbiome Project Dr Nirala's  FREE SIBO Questionnaire The SIBO Success Plan 8 Hour Course SIBO Mastery Program (for practitioners) Visceral Manipulation Barral Institute Feeding Your Microbiome (Dr Nirala Podcast with Dr B) The Blue Zones book Healthy to 100 book Blood Type Diet   Q: How Can I Support The SuperFeast Podcast?   A: Tell all your friends and family and share online! We’d also love it if you could subscribe and review this podcast on iTunes. Or  check us out on Stitcher, CastBox, iHeart RADIO:)! Plus  we're on Spotify!   Check Out The Transcript Here:   Mason: (00:00) Hi, Nirala.   Nirala Jacobi: (00:02) Hi, Mason.   Mason: (00:03) Did I pronounce your name correctly?   Nirala Jacobi: (00:04) You did.   Mason: (00:06) Okay. Nirala Jacobi?   Nirala Jacobi: (00:07) Very good.   Mason: (00:08) Yeah, yay.   Nirala Jacobi: (00:12) Yes.   Mason: (00:13) Okay. Guys, got to do it in person today, which is-   Nirala Jacobi: (00:17) What were the chances of that?   Mason: (00:19) Considering you live in Wilson's Creek, I think they're pretty good. But in terms of the chances of doing it, two people, that's a party but I think that's a legal party at these times, isn't it?   Nirala Jacobi: (00:29) These days, it is.   Mason: (00:31) Oh, pretty legal. Goji is sitting in the room if you hear Goj wrestling around, but dogs don't count. Guys, we're talking about SIBO. We got the SIBO Doctor here. I'm following you on Instagram for, I think, like three years.   Nirala Jacobi: (00:51) Wow. Okay.   Mason: (00:51) Yeah. I've been aware of your work. SIBO has been one of those things I used to say, facetiously, that it got trendy about three years ago in terms of I don't know where you see the mass awareness come about in the naturopathic and medical circles or whether it's even really accepted in the medical circles but, obviously, you would have watched the trend occur and then the mass misdiagnosis and then realisation that we're actually able to test and find out that it is this SIBO, which we'll find out from you what it is. Why did it, all of a sudden, hit mass consciousness? What I see a few years ago anyway.   Nirala Jacobi: (01:42) I'm going to go back nine years. I've been a naturopathic doctor for about 22 years now. I have practised in Montana and saw everything from heart disease to urinary tract infections to actual IBS or irritable bowel syndrome. We had really good result rates, but there was always a subset of patients that just did not improve. Then fast forward nine years ago, I sat in a lecture at one of our conferences and heard about SIBO. It was like a light bulb went on because it explained those cases that just didn't improve with conventional naturopathic approaches even to irritable bowel syndrome.   Nirala Jacobi: (02:27) Then, I started to become an expert in SIBO. I moved here about 15 years ago, Australia, but I became an expert and started lecturing for other supplement companies and to practitioners and started a breath testing company because there was just nothing here at all about SIBO. I think one of the reasons why it has really exponentially grown the interest is if you think that about 11% of the world's industrialised nation has IBS. IBS, according to conventional medical texts and the conventional medical approach, has no real cure.   Nirala Jacobi: (03:18) To find something that actually is the cause of IBS that is so profoundly responsive to treatment, I think, really gave hope to a lot of people. Now, of course, with that comes the fact that SIBO is often, as you mentioned, I do think there is an element of overdiagnosis. Everybody just basically treats according to the symptoms, which is not what I recommend at all. Because in that case, you can use antimicrobials and things like that for far too long.   Nirala Jacobi: (03:53) I think it has to do with the fact that there really wasn't other options for people. They really improved when they began to treat SIBO, or I saw a dramatic improvement in my patients when we finally treated the cause rather than just giving probiotics and giving fibre and giving all of the stuff that we know how to do, and people were actually getting worse, not better with those approaches. That was really my journey into this.   Mason: (04:22) That was probably about a time when I think naturopathic medicine got a little bit more integrated even. There were all these different pockets. All of a sudden, naturopaths, even though they were specialising in particular areas, became aware of just all these different specialisations, became I did say trendy for that reason, because it was about the end of that era where people were really trusting health coaches who would read up about the symptoms of SIBO and, therefore, put their clients onto an antimicrobial or whatever it was and just flying blind. You've got the breath test of your business where I see it's like if you're in Chinese medicine, you are doing pulse and tongue and the questions diagnosis. If you're in naturopathic medicine, you need that testing most of the time, I'd imagine.   Nirala Jacobi: (05:25) Yeah. I'm a gastrointestinal specialist. I don't just do SIBO. I specialise in functional gastrointestinal disorders, so I do a number of tests. This, I think, is a big shortcoming of practitioners where they consider the finances of ordering a test for a patient. I always tell practitioners that I teach, "You're not their accountant. You don't know if they want to test or not want to test, but it's your job to give them the best options and the diagnosis," because if you're just reading, you're not going to get better because SIBO is a really distinct condition that requires a really strategic approach. There's different kinds of SIBO.   Mason: (06:10) That's always what happens. Yeah. It's the same with PCOS or whatever it is. There's different arms. Obviously, there's different sources. There's mainly four major causes, is that right?   Nirala Jacobi: (06:25) There's four major groups of causes.   Mason: (06:27) Okay, okay.   Nirala Jacobi: (06:29) But maybe what we should do is backtrack and really define what SIBO is, right?   Mason: (06:33) Yeah, good idea. Well leading, you can tell you have a podcast.   Nirala Jacobi: (06:35) Yeah. All right. Let's talk about ... so that people can really understand that it's not just bacterial overgrowth, and as soon as you kill the bacteria, boom, that's it, you're cured. In some instances, that's the case, but it's actually the exception rather than the norm. But SIBO stands for small intestinal bacterial overgrowth. It's a condition where bacteria that are typically usually found in the large intestine are, for some reason, found in the small intestine.   Nirala Jacobi: (07:03) Now, the surface area of your small intestine is about the surface area of a double tennis court. Imagine having a massive bacterial overgrowth right where you absorb your nutrients, where you release your enzymes, where you do all of these different important digestive functions and, all of a sudden, that surface area is just chock-a-block with bacteria. These bacteria ferment the food that you're eating into hydrogen gas. There's a group of bacteria or a phylum called proteobacteria. The main gram-negative bacteria in that group are Klebsiella, Proteus, E. coli, those types of bacteria that are the biggest culprit for causing SIBO.   Nirala Jacobi: (07:47) Why is this happening? This is how we get into the underlying causes. I think one of the main driving cause of SIBO is, imagine you've gone to Bali, you had a case of food poisoning, or if your listener is in America, you've gone somewhere else and you had food poisoning. You came home, it resolved, but then you still have ongoing digestive symptoms. Actually, over time, they become worse, you go to the doctor, they diagnose you with IBS. That is the classic scenario.   Nirala Jacobi: (08:19) What happens there is the bacteria that caused the food poisoning are not the bacteria that are causing SIBO, but they're the bacteria that are damaging to the enteric nervous system, which is really the motility, the brain of your gut. You are meant to have this innate ability to clear bacteria from the upper gut, because the body doesn't want them there. You're supposed to sweep them all towards the small intestine. When you've had a case of food poisoning that results in this damage, you actually cannot effectively clear these bacteria from your upper gut.   Mason: (08:55) What is it that's affected in the small intestine and it stops you from having the motility to move it out?   Nirala Jacobi: (09:03) This part of the nervous system is called the migrating motor complex. It's a part of the enteric nervous system. Enteric just means digestive or your gut. It's basically the brain in the gut. This particular section of the small intestine is meant to clear these bacteria out every 90 minutes on an empty stomach. Imagine that you've had this food poisoning and it damaged that section or that particular part of what clears the gut out in the upper gut.   Nirala Jacobi: (09:32) That actually can be tested with a blood test. We're trying to get it to Australia. Because of COVID, we've had some issues. But we do want to offer this test for people to test for these antibodies, because if you know that's the cause, the proper treatment for SIBO for you would be to have antimicrobials, whether that's the conventional antibiotics that are indicated for this or herbs. Then you must follow it up with something called a prokinetic, which is a medicine that aims to reset this migrating motor complex. That's probably the biggest group of people that have this as an underlying cause.   Nirala Jacobi: (10:10) But then you also have people that just were totally stressed out for a long time. Chronic stress, as you probably have discussed this before, causes you to be in this chronic fight or flight. If you're in chronic fight or flight, you're not in rest and digest, it turns off your digestion. These natural antibiotic fluids, like hydrochloric acid, bile, digestive enzymes that are meant to kill bacteria are very poorly produced and, therefore, you suffer not just from maldigestion, but then also bacterial overgrowth. That's a different kind of cause of SIBO that then wouldn't necessarily require the prokinetics.   Mason: (10:50) Like a stealthy, slow-grown...   Nirala Jacobi: (10:54) Yeah, yeah.   Mason: (10:54) I like that you're just actually bringing up those antibacterial fluids. I was going to ask you, and you did it straight away.   Nirala Jacobi: (11:04) Yeah. Then the other one, there's more, the fourth group ... The first one would be a matter of a problem with motility. That is not just this, what we call, post-infectious IBS. It can also be hypothyroidism, other autoimmune diseases, mould exposure. All kinds of things can cause this problem with motility. Then you have these digestive factors, and not a big one because a lot of people don't think about this, but previous abdominal surgery that causes scar tissue known as adhesions that actually attach to the small intestine in the abdominal cavity and cause like a kink in the garden hose. That prevents bacteria from leaving the small intestine. Also for that, you would need prokinetics. You can see how it's so much more intricate than just, "Here are some antibiotics," or "Here's berberine and here's Allimax."   Nirala Jacobi: (11:59) One last thing I'll say about SIBO before the next question is that there are two groups. I've mentioned the proteobacteria that produce hydrogen. There's another group of ancient organisms. They probably live on Mars, too. Honestly, they're like extremophiles. They live on the bottom of the ocean. There are these ancient archaea. They're not even bacteria. They produce methane. Methane, we know, causes constipation. If you're somebody that's been diagnosed with SIBO methane or SIBO-C or SIBO constipation, it's likely that your methane is high. That's a different kind of treatment. That's starting to be thought of as actually a separate condition. That's advanced SIBO discussion.   Mason: (12:46) I like that. We always got this travelling of these bacteria up through the ... Is it the ileocecal valve?   Nirala Jacobi: (12:55) Ileocecal valve.   Mason: (12:57) Ileocecal valve. Is that a constant occurrence of reality?   Nirala Jacobi: (13:00) No.   Mason: (13:00) No?   Nirala Jacobi: (13:01) No, that is not how it happens. These bacteria, they are normal in very, very small amounts. Nothing in your body is really sterile. Nothing really, even though we think it is, but it's not really.   Mason: (13:17) But we've been told it is.   Nirala Jacobi: (13:17) Yes, exactly.   Mason: (13:17) Programmed.   Nirala Jacobi: (13:18) Yeah. It's like modern medicine at the time thought that's what it was, but it turns out that one of the most famous bacteria that survives the stomach is H. pylori. We know it can survive very well there. But you have maybe 1,000 bacteria or colony-forming unit per mil in the upper gut, just below the stomach, the duodenum. Then as you progress towards the large intestine, actually, the diversity and the sheer number of bacteria increases. That's normal.   Nirala Jacobi: (14:00) These bacteria, even though gram-negatives that cause SIBO, are actually not pathogens. They're called pathobionts. Pathobionts are organisms that you normally find in low amounts. But when they get overgrown, they become pathogenic. I often tell people, my patients, I say, "Your gut is like a white supremacists neighbourhood. It's just one kind of bacteria, and you need diversity and you need low numbers of those organisms." That's what we're aiming for.   Mason: (14:36) There's, I guess, an as above, so below, we've sterilised everything in our environment, in our house, and we have low bacterial biodiversity there, we're going to see low bacterial biodiversity internally. Is there a particular macro or even micronutrient cycles that that gram-negative bacteria ... What did you say? What was the group?   Nirala Jacobi: (15:02) The group is called proteobacteria.   Mason: (15:03) Proteobacteria. Is there anything that would feed them excessively?   Nirala Jacobi: (15:08) No, it's basically food. Those bacteria are usually found in higher amounts in the large intestine. They're normal there. A pathobiont becomes problematic when it outgrows its environment or the other bacteria in that location. They've actually just did a microbiome assessment study on the small intestine. I think the other reason, just to briefly sidetrack to get back to your first question, why is this such a big deal now, is because we know so much more.   Nirala Jacobi: (15:44) The Human Microbiome Project that's undergoing, it's like discovering the universe, because what happened before we were able to actually understand what was happening in the small intestine, we couldn't culture out these organisms because they would die. They were anaerobes. They couldn't be cultured out. Now that we have this different technology that uses RNA and DNA, we can understand far more. Now we actually understand the normal microbiome of the small intestine a lot more. It's totally fascinating to be in this field of microbiome research.   Mason: (16:26) Of the large intestine bacterial testing and analysis of the biome, testing has got a little bit more efficacy with that, is that right?   Nirala Jacobi: (16:33) Oh, way more.   Mason: (16:34) Way more?   Nirala Jacobi: (16:36) Way more, because it used to be culture-based, it turns out it's like fairy dust of what actually is in the large intestine as a representation of the ... We know about Lactobacillus and Bifidobacterium. That is literally just 2% to 5% of your entire microbiome. There are so many more species that do fascinating things.   Mason: (16:59) We've had the chat on the podcast a couple of times of why just throwing a probiotic in the gut is ... Quite often, you can get a little bit more sophisticated.   Nirala Jacobi: (17:09) I think we're at that place now where ... I'm somebody who used to just do a probiotic. "Yeah, just a couple of Bifido, couple of Lacto, you're good." But now, I'm way more strain-specific. I would use Bifidobacterium lactis HN019 if you're constipated. I'm not going to necessarily give a whole combination of products, or I give you Lactobacillus rhamnosus if you have leaky gut and eczema, for example. It's a lot more fun now than it used to be.   Mason: (17:46) Yeah, I can imagine. It's like rather than just having your shotgun, you got the Men in Black chamber. You walk and there's all different types of guns and grenades all over the wall, but in a more life-giving kind of ... Like a seed gun.   Nirala Jacobi: (18:01) I like that. Actually, this brings up a really important point, is that even when I went to naturopathic medical school, it was taught to us that we could reseed the gut. Remember that?   Mason: (18:15) Mm-hmm (affirmative).   Nirala Jacobi: (18:15) We cannot do that. These Lactobacillus and Bifidobacterium, they are response modifiers. They actually do something that is not involving reseeding. If you've lost a lot of your native species because you were on chronic antibiotics for acne, or Lyme disease, or whatever that may be, if you've lost a lot of your species or have really reduced them, probiotics will not reseed what you've lost. You can't do that. It's a really important point because some practitioners still preach this method, but I had to really switch my thinking. I tell my patients, "I'm going to give you this probiotic for this symptom. I'm not going to give it to you because you're reseeding." You can't do that. Not if it's 5% or 2% of the gut.   Mason: (19:01) In terms of it being for the symptoms specifically, is that because the probiotic is able to do it like having a short-term effect within the gut and then it's on its way?   Nirala Jacobi: (19:11) Yes, exactly. Exactly. That's what probiotic research is really good at, is seeing what symptoms a particular strain can alleviate.   Mason: (19:24) Obviously, we've touched that medication and antibiotics can be another reason why we could lead to SIBO and IBS.   Nirala Jacobi: (19:33) Medications like proton pump inhibitors that stop stomach acid, there's some debate whether or not, but I have seen people definitely have a problem with SIBO after using chronically proton pump inhibitors, and others that are more slowing the gut down. Medications like opiates and things like that, morphine will really slow it down. But then that's pretty temporary, you're not going to see chronic SIBO with that.   Mason: (20:05) Yeah. The stress factor, you're looking at a combination, mould exposure, stress, and antibiotic here and there, it's kind of a cocktail of reasons, I imagine.   Nirala Jacobi: (20:18) This is always the overwhelming part for people. It's like, "Oh, my God, where do I even begin?" But this is where a really skilled practitioner can ... I actually have a questionnaire that you can get on thesibodoctor.com. That is a questionnaire about finding the cause for SIBO. You can download it, it's free, as is the diet that I've devised for SIBO. You can take that to your practitioner and it can whittle it down to what the possible causes are. It goes through these four groups of causes.   Mason: (20:52) That's cool. Something that I really like about your approach is I'm hearing just on your website right here, you've got the patient course, practitioner course. Obviously, you're a practitioner and you've got a focus on the patient being able to understand it and get to the source themselves, getting, for lack of a better word, empowered around it, getting informed, and then bridging the way that they can then take that questionnaire and they can create a dialogue between them and their practitioner.   Mason: (21:25) It's something we always ... You go there automatically. It's why I like your work. It's something we always try to do and talk about on the podcast when we're chatting with practitioners as well, because it diffuses it. You've even got great resources there of like once you've treated yourself, how are you going to stay out of that practitioner office, which it's overlooked quite heavily. I don't know what your thoughts are on that.   Nirala Jacobi: (21:49) The SIBO Success Plan, which is the patient course, it's an eight-hour course that goes through everything from leaky gut to all these different things, it really was born out of a necessity. In a perfect world, everybody would have a practitioner that is SIBO savvy that can nail this thing for you. But I got calls from people or emails from people in Finland and from all over the world that just said, "There's no one here. No one can help me." This is the course that really had to be made for people like that. They don't have a practitioner.   Mason: (22:26) You go straight to sibodoctor.com/sibo-success-plan/. So good. Eight hours?   Nirala Jacobi: (22:35) It's eight hours because it's eight modules. One of the reasons I shouldn't say I love SIBO, because SIBO is a medical condition, but if a practitioner is listening to this, if you can master SIBO, you got the gut down. You understand practically most of the things that can go wrong with the gut, bearing in mind that there are other issues that are more anatomical problems and stuff.   Nirala Jacobi: (23:06) But everything from, like I mentioned, leaky gut, the effects of stress on the gut, what to do when you're constipated, how to help yourself with different home treatments, I have an online dispensary guide that guides you through all the major products that are out there that are for SIBO, and pros and cons and stuff like that, and food sensitivities, histamine intolerance, salicylates, oxalates, SIFO. SIFO is small intestine fungal overgrowth, which often accompanies SIBO. There's a lot there that I had to cover to really make it comprehensive for people.   Mason: (23:46) Do you do a leaky gut analysis on a patient as well? Is there always going to be a presence of SIBO and therefore-   Nirala Jacobi: (23:55) Not always. No.   Mason: (23:57) No?   Nirala Jacobi: (23:57) The thing is SIBO can cause leaky gut.   Mason: (24:00) Can cause... Right.   Nirala Jacobi: (24:00) But just because you have leaky gut doesn't mean you have SIBO. But it is a major cause of it. They've even done research on, all right, well, one month after clearing SIBO, the intestinal permeability was also resolved. If you have the wherewithal and the fortitude to get rid of SIBO, then you can also get rid of leaky gut.   Mason: (24:24) I think it's important that you said you do love SIBO because it's, as I mentioned before in the podcast, we're at that point where my mum, she's nine years post-aneurysm, 24-hour care, in a wheelchair all the time. We've done well to keep her off medications and keep her going well, but it's just this bloating that's been there and it finally got to the point where we're like, "Right, we got to test for SIBO," and so we've got there. We're doing the breath test thing. Is it five days?   Nirala Jacobi: (24:52) No, it depends on if you're constipated.   Mason: (24:55) All right.   Nirala Jacobi: (24:55) If you're constipated, it's a 48-hour prep for this test because what we want to do is have bacterial fermentation really down, really reduced before you then start the test, which is a three-hour test where, first, you get up in the morning, you drink this very sugary drink. That's a prebiotic substance that promotes the growth of those bacteria that you've starved over the past two days, one or two days. Then you're measuring your breath every 20 minutes. If we see a rise of hydrogen or methane before 90 minutes, that's the window of SIBO.   Mason: (25:36) Yeah. If you get the methane, then we're going into that real nerdy, new sector of SIBO. Is that right?   Nirala Jacobi: (25:46) Yeah. [Laughing].   Mason: (25:47) For that instance, my stepdad, he's managing that and he's just looking at like, "All right, test, okay, we can handle it," and trying to get a bunch of carers to all unite and align on that and then looking at having the management of the diet. I think the SIBO diet is the thing. That's why I say I appreciate you saying that you love SIBO because ... But I am curious when you're approaching, how do you keep the excitement up with your patients when you're-   Nirala Jacobi: (26:21) That's a really good question. I think that even just this morning, I spoke with somebody who has been ill for so long, and I'm not saying that just curing her SIBO is going to be the be-all, end-all. People are complicated. There's no one approach to it. You can have somebody who has childhood trauma. We know from studies that even childhood trauma can cause what they call adverse childhood events. It can cause a major shift in the microbiome, for example.   Nirala Jacobi: (26:53) You can have somebody like that that you work with in finding a good practitioner around trauma and regulating their own nervous system. Then you have somebody who just discovered that their house was full of mould, or you have somebody who has an autoimmune disorder or chronic viral infection. It always is different presentations. It forced me to really become really good at all these different conditions, and that's why I think if you can really not just look at SIBO, but the underlying causes for me is where it's really at where I continue to learn also.   Mason: (27:32) Yeah. I guess that's the exciting part, is knowing that you're not just going to have another random go at figuring out what's wrong with you, but you're actually ticking things off to be like, "Look, if it's not this, great. We know it's not this. We know it's not this. We know it's not moulds. That means you're getting closer." I think just the trouble is finding a good practitioner.   Nirala Jacobi: (27:56) We have an answer for that. On thesibodoctor.com, we have also the SIBO Mastery Program for practitioners. After they've completed all three levels, they're eligible to be listed free as a SIBO doctor approved practitioner, so all the people that are listed in there. We had to purge a whole bunch. We had to start fresh from scratch this January. As we go along, this list will get bigger and bigger, but they all have taken these very extensive training courses that covers all of these topics. I think you're pretty safe. A lot of them do Zoom calls. I will say that. Nowadays, we're forced to do more and more virtually.   Mason: (28:37) Which is amazing.   Nirala Jacobi: (28:39) It's amazing. It has its drawbacks. I do, as a practitioner, a hands-on practitioner that does physical assessment and certain manoeuvres, I miss that part but-   Mason: (28:50) Can you explain what the physical assessment and manoeuvres are?   Nirala Jacobi: (28:54) In America, we're trained like physicians. We're actually like naturopathic GPs, if you will. We're trained in physical exams. I always enjoyed that part of my practise, too. Some people have things like the ileocecal valve problem, which is the valve between the small and the large intestine and it can be stuck open, and then you have this backflow problem with bacteria. You can easily manipulate that with using different manoeuvres, or the hiatal hernia manoeuvre, which is part of the stomach moving into the thorax. It's those kinds of things, as well as physical exam and stuff like that. You get a lot of information from looking at somebody's body, for sure.   Mason: (29:39) Yeah, 100%. I can get the drawback, if we can get back to getting in-person as much as possible, great. Otherwise, if you're in Finland and you don't have a practitioner, "Oh, well, that's wonderful."   Nirala Jacobi: (29:49) Honestly, well, 90% of my practise is virtual, and then sometimes I'm like, "Okay, stand up, lift your shirt, press there." That will have the work.   Mason: (29:58) Yeah, you do what you have to do.   Nirala Jacobi: (29:59) Yeah.   Mason: (29:59) Do you ever recommend for people to be physically manipulating their own gut with massage as treatment?   Nirala Jacobi: (30:07) That's a great question because let's hypothetically say ... Well, let me rephrase it. Yes, if it's for just the ileocecal valve. I do have a little video on my Facebook page, The SIBO Doctor, where I go through how to do it, how to actually release the ileocecal valve yourself. It's not going to be as great as when a trained practitioner does it, but it's good. The massaging of the gut, let's hypothetically say that you're a patient that's listening to this and you're like, "Oh yeah, I may have SIBO."   Nirala Jacobi: (30:45) You may have had abdominal surgery for things like you may have had caesarian or you may have had your appendix out or you may have your gallbladder out or the myriad of other things that would be considered routine surgeries, and you have adhesions. That is not a good thing to massage your own belly because it can trigger more scar tissue formation, but light touch, we're just talking light touch. For that scenario, I usually refer to a visceral manipulation practitioner.   Mason: (31:17) What's that?   Nirala Jacobi: (31:19) Visceral manipulation, so the viscera are the organ up in the abdomen. It's extremely light touch but they are trained to actually feel the rhythms of these organs. Don't ask me what that is.   Mason: (31:31) Actually, Tahnee, my fiancée, she's a Chi Nei Tsang practitioner. Do you know that? It's Daoist abdominal massage.   Nirala Jacobi: (31:37) Oh, okay. Yeah.   Mason: (31:38) We've talked a little bit about it. I was wondering whether that's what you were talking about.   Nirala Jacobi: (31:41) Right. No. Visceral manipulation, as far as I know, there's a group from The Barral Institute and they have a very specific technique to very gently break down scar tissue or break up scar tissue.   Mason: (31:58) Okay. That's good to get that resource because there's people listening to the podcast, like Tahnee's not practising and she gets asked a lot about doing abdominal massage, so to be able to tune in with another group of practitioners that are doing this I think will help a lot of people. All right. Well, that's going to be in the show notes, gang. When we do get to treatment and, obviously, the dietary charts, there's different phases of healing of SIBO?   Nirala Jacobi: (32:27) No, so what happened is, okay, so in a nutshell, the food that promotes or that feeds the bacteria are foods that are high in fibre. That makes sense. Those are healthy foods that feed our own microbiome. That's why we want to eat them. In a case of SIBO, the bacteria are like miles further up so they're fermenting in the wrong place, and so you want to minimise those foods. Those foods are known as from FODMAPs, so Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. Did I miss it all? Did we miss one? Anyways, so these are fermentable fibres.   Mason: (33:06) Forgot the A?   Nirala Jacobi: (33:09) And.   Mason: (33:09) Oh, okay.   Nirala Jacobi: (33:13) I know, right? Those are the foods that typically are to be avoided when you suffer from SIBO. What I did is I took that diet from Monash. Fantastic work that they did over there to really pinpoint this. Before then, we didn't really know. I took that and put my own spin on it because I found even with that, people were reacting. I made it more restrictive, also added in SCD stuff and that type of thing, because I'm a very structured person and I don't like wishy-washy, vague treatment plans, and so I needed to structure it for myself.   Nirala Jacobi: (33:49) What I found is that I got very good results by having a diet that was in two phases. Then I called it the bi-phasic diet. Phase one was the most restrictive part where you have almost no grains and no fruit and really the high-fermenting foods, and you are basically getting tested for SIBO and you're waiting for your test result. I was already seeing dramatic improvement by the time they came back and yes, indeed, the test says it's SIBO, so then we initiated antimicrobials. That then prevented a massive die-off reaction of just throwing in antimicrobials in a system that was still really activated.   Mason: (34:33) Okay. You've got them going for, what, a couple of weeks now?   Nirala Jacobi: (34:35) A couple weeks, yeah. Yeah. I really did it for practitioners so that they could also tailor it. It still has different food ... Some people are very sensitive to histamines when they have SIBO, and that means no fermented foods, so no sauerkraut, those kinds of-   Mason: (34:55) That was very confusing for people, I think, about 10 years ago when capers and sauerkraut and body ecology diet and all that were going off real big time, and then some people will just get these intense levels of bloating every time they'd eat sauerkraut and kimchis and they wouldn't get it. They're like, "What's going on? This is a healthy food."   Nirala Jacobi: (35:14) "Persist. Persist. Keep it up. It's just your body detoxing." No, it's your body reacting.   Mason: (35:18) Yeah. Herxing became the ultimate. Just, "Oh, it's just a Herx."   Nirala Jacobi: (35:20) Yeah, yeah. Exactly.   Mason: (35:24) Is that normally enough to reduce the die-off from being too hard for someone just recently getting on the diet for a couple of weeks?   Nirala Jacobi: (35:32) It depends. The other thing is if somebody's really constipated, I don't start antimicrobials until at least even with the aid of magnesium oxide or something, I get their bowels moving, because if you add in antimicrobials in a really constipated system, you really are begging for a Herxheimer reaction because the river is not flowing, there's algae growing, it's muddy, it's not moving, it cannot clear out these toxins. I get the system ready before I add in antimicrobials.   Mason: (36:06) That's the most important part, is getting the river flowing.   Nirala Jacobi: (36:11) If you're constipated.   Mason: (36:11) If you're constipated.   Nirala Jacobi: (36:12) Yeah, I would say that that's often when people feel really horrible, when they start something like that and it's just not working. It's ironic because with these archaea or these methanogens as we call them, these organisms that produce methane, once it's actually reduced by the help of antimicrobials, you can expect that the bowel returns to normal, but you can't expect it if you're using some form of garlic extract to combat your methanogens. It will take you a couple of months, or if not longer, to really reduce that level to such an extent that you can have spontaneous bowel movements.   Mason: (36:53) What antimicrobials are you normally using?   Nirala Jacobi: (36:57) When we talk about treatment, there's three kinds. You have your herbs. You have your conventional antibiotics, and these are very specific antibiotics that are not for ear infections or sinusitis. Then you have a third treatment called the elemental diet. Herbs are usually berberine-containing plants, some essential oils like oregano, clove, those kinds of things. There's a bunch of herbs that I use and an extract or a low-fructans kind of garlic. Garlic typically is a FODMAP food, but if we use it with a high-allicine content, we can use quite a lot of it without a problem for these archaea, and we know that they're really effective for that. Then when you look at antibiotics, you're looking at rifaximin, which is a type of antibiotic that stays in the small intestine, doesn't get absorbed, and it's bile-soluble so it works in that perfect environment.   Mason: (37:57) Like the way doxycycline works, I think.   Nirala Jacobi: (38:00) No, doxy is way more broader and you will absorb some of that. Rifaximin is not absorbed. It stays in the upper gut. Then you have neomycin for the methanogens. Some people use metronidazole or Flagyl, and I shy away from that because I think as practitioners, we're the custodians of our patient's microbiome and we have to really respect that. Some people, I have seen some shocking microbiomes, let me tell you, by just looking at stool tests and things like that. Stool tests will not give you any information about the small intestine but, very often, it's not like it's only in the small intestine. Problems continue on with the large intestine.   Mason: (38:44) You're going to have an overgrowth most likely in the large intestine?   Nirala Jacobi: (38:45) Yeah. I've seen microbiomes that are completely denuded, like a clear-cut rainforest, and you're trying to regrow it and no wonder they're so reactive. You had actually mentioned my last podcast guest on my show was the guy who wrote Fibre Fueled, Dr. B., Dr. Will B.   Mason: (39:10) Dr. Will B. Yeah, that's what I call him instead of [mumbling].   Nirala Jacobi: (39:11) Bulsiewicz. I think it's Bulsiewicz.   Mason: (39:15) Yeah, I can never... We were in Arizona.   Nirala Jacobi: (39:19) Oh, right.   Mason: (39:20) I met him at the mindbodygreen weekend. We had a we called it dads gone wild night...   Nirala Jacobi: (39:28) Oh, do tell. Do tell.   Mason: (39:29) Yeah, it wasn't that exciting. It was just me, the DJ, and Dr. B just having chats about the gut and veganism and getting on the gluten-free beers.   Nirala Jacobi: (39:44) All right. That sounds like a hell of a party.   Mason: (39:49) Yeah, it actually was. I think tequila made its way at some point, which is wonderful.   Nirala Jacobi: (39:54) You were in Arizona after all.   Mason: (39:55) Exactly.   Nirala Jacobi: (39:56) Anyway, I really appreciated having him on the show because here he was, a gastroenterologist, epidemiologist, highly, highly trained specialist, and he had a sort of "Come to Jesus" moment when he really started to study the microbiome and started to work on it for himself. Now, he's like a complete convert about protecting the microbiome and regrowing it. I just think he's done a really good job with that book.   Mason: (40:25) Is that where his book is coming from? From that angle or-   Nirala Jacobi: (40:28) Fibre Fueled, yeah. I'm not his publicist, but I have the book and I read it and it's pretty good. Half the book is recipes, so vegan recipes, and how to regrow it. One word of caution, don't start with SIBO with that. We had this conversation. You can listen in on The SIBO Doctor podcast if you want to listen to the Feeding Your Microbiome. That shift is slowly happening. There's a lot more respect for the microbiome. I know of a lot of physicians who look back on medicine, on what it's done with antibiotics with real regret of like this was the wrong thing to do to just prescribe amoxicillin for every child's ear infection, or to prescribe for sinusitis, for these types of things. Still, to this day, it's happening day in, day out not just here but across the world where it's just way over prescribed, and it will catch up with you.   Mason: (41:33) It's an important part of any practitioner's arsenal to be able to reflect on what they're doing and not be too concrete and make sure you don't have too much morality and judgement of yourself if you did just follow the doctrine at the time, but make sure you've got the capacity to... motility to actually move on to what's important, because I know I wasn't really up on the conversation on testing the microbiome and I think we were chatting about that.   Mason: (42:01) Since then, I've got a naturopathic friend who he's basically moved a huge amount of his practise over to testing the microbiome and talking about how it takes out a lot of the guesswork, not only is it the antibiotics and seeing exactly the effect that they're having, which is great as well because you know what you've wiped out, but just dietarily as well, if it's vegan, high-carb, if it's carnivore or just high ... Whatever it is.   Nirala Jacobi: (42:32) Yeah, carnivore, I would never promote. Never because it is so hard on the microbiome. It just is. That's basically just meat, and unless you live in countries where, for centuries, that's what you did and I just ... Anyways, that's digressing but they are, and we agreed on that. We totally agreed that most diets, really if it already has a diet, then it's a fad mostly. What we know is where people live the longest and, to me, that's evidence and that's the Blue Zones.   Nirala Jacobi: (43:14) That's Dan Buettner's work. He wrote a book called the Blue Zones where people lived to be the oldest in the world, fully functional, still doing their daily work, very cognitively attentive, and very happy. There were seven hotspots in the world. They all had different things, but what they all had in common was 80% plant-based diet. For me, I'd go by that. I'd go by that. If people do well on veganism, then do that because the more plants you can eat, the more diverse your bacterial blueprint will be.   Mason: (43:56) That's always with the Blue Zones. Yeah, I first heard about it ... The book I got was Healthy Till 100, I believe it was. That book included a couple of other places. I'll put it in the show notes, guys, the scientifically proven secrets of, I think, the world's longest living people. Vilcabamba was in there in Ecuador, which I think isn't in there with Dan's work but, otherwise, it's like Okinawa, Sardinia.   Nirala Jacobi: (44:26) Yeah, and Loma Linda which is like eating processed vegetarian food.   Mason: (44:33) I think that their faith gets involved.   Nirala Jacobi: (44:33) Yeah, I don't know, but they got there in there, Sardinia.   Mason: (44:37) Maybe they're just right.   Nirala Jacobi: (44:38) Maybe. Well, who knows?   Mason: (44:40) Maybe their prayers are just better than health.   Nirala Jacobi: (44:41) Yeah, respect Loma Linda, California.   Mason: (44:44) Oh, that's right, John Robbins was the author of that book I was talking about. I like him. He balances out, because I think the thing with Dan's work which always I'm like, "So good," then he's like ... because I'm only talking about his behalf and it's like because it's 80% to 90% plant food and then 100% is the obvious conclusion, which I don't find to be the obvious conclusion.   Nirala Jacobi: (45:09) No, because I think and I will say if you look at the standard bi-phasic diet just to keep it in the SIBO spectrum, the standard bi-phasic diet is very animal protein heavy. Then I created a vegetarian bi-phasic diet, which is very amenable to vegans, and it's not just about taking the meat. That was a lot of work that I co-authored that with our clinical nutritionist, Anne Criner, here at our clinic. Then we have a third one which is the histamine bi-phasic. But there is something.   Nirala Jacobi: (45:41) A lot of people have tried veganism and it's just like, constitutionally, they just couldn't do it. I don't know what the answer is for those people because there are some people that just they get weak. Dr. B would probably argue that he thinks that everybody can live like ... I think, I shouldn't speak for him, but I don't know. I find that everybody is a bit different.   Mason: (46:09) Yeah, I'm with you as well. I find if you take one part of the body and solely focus on it, same if you're only focusing on the large intestine and the microbiome and not cellular, in particular cellular markers, then I can see how it would be really easy to justify a vegan diet. I was vegan and raw foodist for quite a while and then moved away from that direction and just was really questioning my need to eat a certain amount of domesticated vegetable and fruit matter.   Mason: (46:46) Then once I got back into the microbiome, I've really come to peace and to terms with the fact that, "No, you know what, that's ..." I was really rocking. I was rocking with that majority of my well-being, and even moving back into lentils and legumes and beans, which had a huge chip on my shoulder about. But then just staying open to ensuring there's potentially ... Like in the Blue Zones, meats are normally a side dish, and I like that.   Nirala Jacobi: (47:15) Yeah. I do, too. I know myself, I haven't eaten red meat in 40 years probably but I eat chicken occasionally. That's my one and only animal that I eat because also the carbon footprint. It's whole 'nother conversation, Mason. Nothing to do with SIBO. But in a nutshell, the diet is a therapeutic diet. It's not a stay-on-it forever diet.   Mason: (47:40) Greaaaaat distinction. I'm going to have to get excited about the diet. I'm going to have to get my mum, because I'll let you all know how. Maybe if I can have a chat again, get you back on here after, I'm going to use all your resources, all the listeners are going to ... I'll keep you in the loop of where mum's at, especially.   Nirala Jacobi: (48:02) Sure.   Mason: (48:03) Yeah, I'll let you know on an intro at some point where she comes back with in the test. If it's positive, then we'll go on that journey together. With meat and impact. Have you tried a wild, invasive deer or anything from around here. It's like-   Nirala Jacobi: (48:21) No, but I'm not opposed to it. I trust my body and I just have no affinity towards those things. Red meat, just no.   Mason: (48:35) Yeah, that's fair enough.   Nirala Jacobi: (48:38) We're really covering a lot of ground, but there's something about the whole blood type thing that I can tell you as a practitioner, that's been nearly a quarter of a century in practise that there's something about that. Blood type As tend to have a little bit harder time with digesting animal protein.   Mason: (48:58) Is that just going back to the classic book, The Blood Type Diet?   Nirala Jacobi: (49:02) Dr. D'Adamo.   Mason: (49:03) Yeah, D'Adamo. That's right.   Nirala Jacobi: (49:06) Yeah. Look, it's still got work to do, but I think there's elements that I certainly have seen be proved in practise. For me, I don't just need theories, I actually need evidence. For me, evidentially, I have seen that in practise, that people that are blood type O, they fade sometimes on a vegan diet because I don't know. I never got so fully into it that I can rattle off the science right now, but it has to do with rhesus factor and different ... Well, the theory was really that when we originated ... See, an evolution story.   Nirala Jacobi: (49:47) When we originated in Africa, everybody was blood type O because you needed to be able to eat dead animals and stuff. You had a very forgiving type of blood type that was not very reactive. Then as we moved north and into Europe, it wasn't really economical to eat your animals, and so you became more farmers and started to grow things, and that was blood type A. Then as you move further north, you had natural refrigeration, and that was the AB type or the B type, which can handle dairy really well. That's the theory anyways. I can tell you that much.   Mason: (50:22) It's a good theory.   Nirala Jacobi: (50:23) It's a good theory.   Mason: (50:23) That was always the thing with The Blood Type Diet.   Nirala Jacobi: (50:26) It checks out.   Mason: (50:27) It checks out. I remember The Blood Type Diet was a funny one because every practitioner I've talked to has said there is something to this-   Nirala Jacobi: (50:35) Yeah, there's something to it.   Mason: (50:36) But the science was never rock solid so it was open for criticism, yet anecdotally, it was on point. I love it. It's good to know. It's good to go into that world because as soon as you get into, as you said, you made that decision, it's why it's hard sometimes to listen to a practitioner talk about diet long-term because you know that the mindset is based on healing. Then as you said, this is a healing-   Nirala Jacobi: (51:03) Therapeutic.   Mason: (51:03) Therapeutic diet. Huge distinction because, otherwise, you stay in a "I'm sick" mentality long-term.   Nirala Jacobi: (51:11) Right. Look, I always tell my patients when you travel ... Well, it's a different world now, but if you were going to see Paris, I don't want you on this diet. I want you to eat baguette and dip it in the cafe au lait. I want you to eat things that you enjoy. Most of the time, when people travelling and they suffer from food sensitivity, it actually miraculously goes away. Of course, celiac disease is a different story, but there is this element of you just having just more endorphins and your secretory IgA goes up and all of that, and people can tolerate a lot of foods that they would not normally tolerate in a happy setting and a happy live-your-life, I want you to drink wine if you're in Italy. Why restrict ourselves to this myopic thinking, it has to look this way?   Mason: (52:03) It's refreshing. I like the way that you're bridging over there. It's something that I've always liked about your accessible approach because it's like bridge into what's actually going on and then I'm going to see your bridge out over there to live your life because, obviously, people do get addicted to being sick and something being wrong and then the fear of if I do something outside of the therapeutic-   Nirala Jacobi: (52:23) There's a lot of fear. There's a lot of food fear and there's this whole new term of orthorexia.   Mason: (52:29) Yeah, exactly.   Nirala Jacobi: (52:30) That's a real thing. A lot of people are so concerned about having made some small error on the bi-phasic diet. I'm like, "You've made no error. It's fine." Not just the bi-phasic diet but also anything, really. They get very, very hooked on that they did something wrong, and there's a lot of food fear and that. Imagine, you're sitting down to eat your meal and you're already worried about the food. Sometimes, I tell people sit for two minutes and just appreciate the food, just take a moment and get into a rest and digest before you eat.   Mason: (53:13) That's where the prayer comes in, the grace.   Nirala Jacobi: (53:16) It used to be prayer, it used to be grace, all of that. That's all. It's a thing.   Mason: (53:21) I feel like we go down this rabbit hole, that's probably another podcast talking about the orthorexia. I know it very well. I've had to go. I was so down the rabbit hole of raw foodism. I had to go and start eating things that I swore I would never eat again to start cracking myself out of just like that scrubbing myself clean with my diet. It's hardcore, and it isn't orthorexia, and it isn't eating disorder in varying degrees. But thanks for bringing it up, because especially when you're promoting a therapeutic diet, I always think the duty of care comes with making sure that people and patients are aware not to get stuck in it. Thank you for that.   Nirala Jacobi: (54:00) My pleasure.   Mason: (54:02) I had really a lot of fun chatting with you.   Nirala Jacobi: (54:03) I did, too. We've covered a lot of ground.   Mason: (54:06) We've covered a lot of ground. We run really fast on this podcast. Look, let's just repeat it again. The SIBO Doctor podcast, and it was episode 64 and 65 that we just talked about with Dr Will B. Worth probably checking out.   Nirala Jacobi: (54:26) It's on iTunes. It's on everywhere. You can go to The SIBO Doctor and just look around. There's resources. All the guides are free downloads, the handout on bringing that to your practitioner in terms of what caused you SIBO. It's a free download. There's a lot of videos, lots of stuff. I'm on Instagram, Dr. Nirala Jacobi, the SIBO Doctor.   Mason: (54:46) Perfecto. Thank you so much.   Nirala Jacobi: (54:48) Boom.   Mason: (54:49) Boom.   Nirala Jacobi: (54:50) Mic drop.   Mason: (54:52) All right. All right. That didn't work. That was a terrible mic drop.   Nirala Jacobi: (54:55) No, that's a very sensitive, very fancy road microphone.

On today's episode of Ketchup Issues Dave, Nastassia, and The Rest are joined by Arielle Johnson. She talks a bit about her forthcoming book, Flavorama, and answers lots of listener questions about fermentation. Lacto Fermentation! Cold Fermentation! Cacao Fermentation! Plus: hydrocolloids, STEAM vs STEM, dishwasher cooking & how to troubleshoot a barbecue sauce.Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.

Resources: The CDC, Centers for Disease Control and Prevention, has great articles and resources to help you start your healthy eating habits and nutritional lifestyle changes to get you on track with healthy eating:https://www.cdc.gov/healthyweight/healthy_eating/meals.htmlhttps://www.cdc.gov/nutrition/strategies-guidelines/index.html4 Food plans featured in this episode include: Pescatarian, Paleo, Vegetarian and Vegan:Paleo: This is a food plan that includes: lean meats, fish, fruits, vegetables, nuts and seeds. Basically, it features foods that were hunted and gathered in the past. It excludes foods such as dairy, legumes (peanuts and lentils), refined sugar, potatoes, and processed foods. This meal plan improves weight loss, blood pressure, blood glucose, and lowers triglycerides. Reference: https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/paleo-diet/art-20111182Vegan: This plan excludes meat, poultry, fish, eggs and dairy products — and foods that contain these products. Vegan sensation Tabitha Brown she has become a famous Vegan advocate and has a beautiful family. She always has words of love and wisdom, recipes, and you can follow her on Facebook, TikTok, Instagram and various social media platforms. She is an awesome wife, mom, and social media influencer.Vegetarian: Food plans vary in what foods they include and exclude but for the most part, vegetarians exclude all meat. There are many variations of vegetarianism. https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/vegetarian-diet/art-20046446Lacto-vegetarian: This plan excludes meat, fish, poultry and eggs, as well as foods that contains them. Dairy products, such as milk, cheese, yogurt and butter, are included.Ovo-vegetarian: This plan excludes meat, poultry, seafood and dairy products, but allows eggs.Lacto-ovo vegetarian: This plans exclude smeat, fish and poultry, but allows dairy products and eggs.Pescatarian plan excludes meat and poultry, dairy, and eggs, but allows fish and other types of seafood. Music Credit: Mitchell Huntley, Power of Love, “Freestyle".Support the show (https://www.facebook.com/TwoTenPodcastAC/)

Have you ever been curious of what a vegan plant-based diet is?  Or maybe you already live that way but want to optimize your nutrition!  We are going to go over the main obstacles many people have and misconceptions! [1:21] Quote of the week: “People eat meat and think they will become as strong  as an ox forgetting that the ox eats grass.” -Pino CarusoMany people think you cannot become strong and healthy on a plant-based diet, but today we are going to show you 5 ways that you can! Receive your complementary Plant-Based Nutrition Guide by Dr. Michelle Green DC at https://www.enhanceyourhealth.net/plantbasedguide Main Points:What is a plant-based diet? [2:06] A plant—based diet (aka vegan diet) is eating all foods except animal products. That means no meat, dairy, eggs or anything that comes from an animals.  There are also vegetarians that don’t eat meat but eat eggs and milk.  Lacto-vegetarians which don’t eat meat or eggs but consume dairy and then ovo-vegetarians which don’t eat meat or dairy but eat eggs.  I know that is a lot of information but all you have to know is that you can have a balanced diet with a plant-based diet and cutting out animal products and we will go over some basics in today’s episodes. My Story of how I went vegan [2:44]Benefits of A Plant-Based Diet [5:32] There are many reasons why someone might choose a plant-based diet. However, we are going to break it down into three of the most popular reasons.  One could choose a plant-based lifestyle for their own health, the environment or because of they don’t want to support an industry that tortures animals.  There are many reasons to go plant based and health reasons is a huge one. Many studies showing a decreased risk of cardiovascular disease, obesity, many cancers, type 2 diabetes and hypertension. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4073139/ Animal Products such as red meat and dairy are inflammatory5 Ways to Better Your Plant-Based Nutrition and things to pay attention to [7:16]Now as I said in my story, you are going to have to relearn what you know about food. If you are like me, you were raised eating meat so it will take some learning time to transition to a more plant-based diet.  Protein [7:42]Protein is just amino acids.Non-essential Amino Acids are proteins that your body makes on its own. You do not have to get these from your diet. Essential Amino acids are proteins that your body cannot make on its own and you need to get them from your diet. There are 9 of them.Complete proteins vs. Incomplete proteinsComplete Proteins are foods that contain all your essential amino acidsFor example, quinoa, Ezekiel bread, hemp seeds, chia seeds, spirulina, nutritional yeast, and soy productsThere are a lot of misconceptions about soy being bad for you but it is not as bad as the media portrays it. Enjoy it in moderation and there are studies that show the benefits.A study about Soy: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5793271/Incomplete Proteins are foods that contain some of the essential amino acids, however you can combine different foods, within the same meal or throughout the day, to get all your essential amino acidsBeans and riceHummus and pitaNut butter and whole wheat breadIron [11:53]Iron deficiency affects 25% of peopleCook with cast iron pots and pans to increase iron intakeIron-rich foods include leafy greens, kale, spinach, swiss chard, lentils and beansTo increase absorption:pair your iron-rich foods with vitamin C rich foods such as strawberries or bell peppersAvoid eating your iron-rich foods in the same meal as your Calcium rich foods such as broccoli or soy products, as it will decrease iron absorptionAvoid drinking tea and coffees during meals with iron rich food as it will decrease iron absorptionB12 [14:52]B12 was once prevalent in produce and natural water supplies. Due to modern sanitation, we no longer gain B12 from these sources.  Therefore, we must supplement with fortified foods, such as nutritional yeast, or with B12 supplementsWhen supplementing, most people get the most B12 out of methylated, high-quality brandsOmega-3’s [16:36]Omega-3’s are essential fatty acids that are necessary for your bodyA great source of Omega-3’s is flax seeds or flax seed oil. Also, you can add foods into your diet such as hemp seeds, chia seeds, walnuts and avocadoesThere are supplements available as well that come from an algae sourcesReading Nutrition Labels [18:10]Get used to reading the ingredients, however it becomes easier the more you do itIn America, if you look at the end of the ingredients list, it will list common allergens in bold letters such as dairy and eggs, however it will not show if there is meat in itChallenge of the Week [20:03]Non-Vegans: 28 day vegan Challenge! Reduce or completely eliminate animal products for 28 days!  It takes 3 weeks to create a habit as well as detox off of dairy.  Make the change and see how good you feel!Already Vegan: This week, try to focus on one area of nutrition that we talked about, whether that be focusing on getting all your amino acids or implementing B12 into your diet.  Make one change that will be beneficial to increasing your health on a plant-based diet. If you want to learn more about Enhance Your Health you can visit her website at DrMichelleGreen.com.  You can also download your FREE plant-based nutrition guide there as well!Also, if you think this could help someone, please share it with them.  Don’t forget to like, subscribe and leave a 5-star review so that more people can enjoy this too!

Episode 11 : Lacto fermentation et supers pouvoirs Longtemps délaissées pour des fruits et légumes plus connus, et rassurants, les plantes sauvages font aujourd'hui leur come back dans nos assiettes. Ortie, pissenlit, plantain, lierre terrestre ou églantier. Certains sont connus depuis la nuit des temps, pour leurs propriétés médicinales ou nutritionnelles exceptionnelles Savez-vous que l'ortie, longtemps diabolisé et associé aux potions de sorcières, contenait en réalité plus de protéine, en poids sec, que le soja. Que la consoude, renferme de la vitamine B12, qu'on croyait absente dans la sphère végétale. Les plantes sauvages méritent vraiment qu'on leur redonne la place qu'elles méritent, à juste titre. Elles composaient les repas des premiers hommes sur terre et longtemps, les racines et autres tubercules ont fait partie de l'alimentation primaire de l'être humain. J'accueille dans cet épisode Uyen, paysanne cueilleuse qui est à l'initiative du projet "Born to be wild" avec son mari vigneron. Uyen a l'habitude de faire lacto fermenté ses plantes sauvages, elle nous raconte l'intérêt de cette pratique et nous livre sa recette de Kimchi de poireau sauvages...   ____________________________________________________ Retrouvez Uyen ici @borntobewildet sur son site Born to be Wild Retrouvez moi ici @vilainlevainet sur mon blog de cuisine : Le Coconut Blog >> Contact : contact.vzanon@gmail.com

Tal como lo lees: ¡dormir mal, puede hacer que aumentes de peso! ¿Quieres mejorar tus hábitos de sueño? ¡No te pierdas este episodio! La receta de hoy: Choco Bites (Vegan, Lacto free & Gluten free)

The YBOF book is out today! We're under attack by a virus, but what about all the microorganisms that make our food yummy, keep our bodies healthy, and help us reverse our damage to the planet? 01:35 Microbiome 07:00 Lacto-fermentation 10:45 Everything I Learned From Movies 13:50 Koalas and mosquitoes 19:45 Plastic and coral 25:23 Superfund sites Promo: Genuine Chit-chat Music by Kevin MacLeod   Read the full script. Reach out and touch Moxie on FB, Twit, the 'Gram or email.

Veganism, Vegetarianism and Ethics (10% Happier Self Care Journey) 4/9/20 • Let NO ONE judge you for your choice to or not to be vegan, vegetarian, pescatarian (fish only) etc. It's a personal choice derived for various reasons (health, ethics, environmentalism and religion/spiritual) • Main difference between veganism and vegetarianism: According to the Vegetarian Society, a vegetarian is someone who does not eat any meat, poultry, game, fish, shellfish or by-products of animal slaughter. Vegetarian diets contain various levels of fruits, vegetables, grains, pulses, nuts and seeds. The inclusion of dairy and eggs depends on the type of diet you follow. The most common types of vegetarians include: Lacto-ovo vegetarians: Vegetarians who avoid all animal flesh, but do consume dairy and egg products. Lacto vegetarians: Vegetarians who avoid animal flesh and eggs, but do consume dairy products. Ovo vegetarians: Vegetarians who avoid all animal products except eggs. Vegans: Vegetarians who avoid all animal and animal-derived products. Those who do not eat meat or poultry but do consume fish are considered pescatarians, whereas part-time vegetarians are often referred to as flexitarians. Although sometimes considered vegetarians, pescatarians and flexitarians do eat animal flesh. Therefore, they do not technically fall under the definition of vegetarianism. Bottom Line: Vegetarian diets exclude meat, poultry, game, fish and shellfish. Certain types of vegetarians also exclude eggs, dairy or other animal by-products. • An insufficient intake of nutrients such as omega-3 fatty acids, calcium, and vitamins D and B12 can negatively impact various aspects of health, including mental and physical health • A vegan diet may be better than a vegetarian diet for controlling weight and reducing the risk of certain diseases. However, if not well planned, a vegan diet is also more likely to cause nutrient deficiencies. • No matter what type of diet you adhere to be mindful and respectful of others diets and non-judgemental of the choices you or others make for themselves while still respectfully voicing your opinion or sharing your perspectives, education or information. --- Support this podcast: https://anchor.fm/aaronhill/support

Pour apprendre à être en plein santé avec la nutrition, tu peux recevoir mon livre papier ici: https://universite-des-hauts-potentiels.kneo.me/shop/view/BOOSTERSASANTLES10RGLESDELALIMENLe site de Julie pour découvrir et commander ses délicieux légumes lacto-fermentés:https://lesjarrescrues.com/boutiques-en-ligne/Les videos complémentaires à propos de Julie:Les ateliers de Julie: https://youtu.be/mDqvjgDnB5QSon passage au journal de TF1: https://www.lci.fr/nutrition/video-les-aliments-fermentes-sont-ils-meilleurs-pour-notre-sante-2137969.html⇩ ❤️REÇOIS TA FORMATION OFFERTE ICI ❤️⇩http://universitedeshautspotentiels.com/kdo-pc-le-plein-de-vitamines-legumes-lacto-fermentésDans le cadre de cette campagne de sensibilisation pour les surdoués, tu peux recevoir ta première formation offerte:⏩"CANALISE TES PENSÉES ENVAHISSANTES ET PROFITE DE L'INSTANT PRÉSENT"——————————Si tu as besoin d'une détection de la douance pertinente ou d'une consultation privée, toutes les infos sont là:✅Détection: https://universite-des-hauts-potentiels.kneo.me/shop/view/CONSULTATIONPRIVE2H00-DETECTION✅Consultations: https://universite-des-hauts-potentiels.kneo.me/shop/category/6132✅Si je parle d'une formation dans la vidéo, tu peux y accéder en cliquant sur le lien ci-dessous:http://universitedeshautspotentiels.com/les-formations✅Puis rejoins le groupe Facebook dans lequel j'apporte beaucoup de réponses:https://www.facebook.com/SiegfriedCey/Tu peux écouter et télécharger cet épisode au format podcast ici:✅Apple Podcast:https://podcasts.apple.com/us/podcast/universit%C3%A9-des-haut-potentiel/id1462029088?ign-mpt=uo%3D4✅Spreaker:https://www.spreaker.com/show/universite-des-hauts-potentiels✅SoundCloud:https://soundcloud.com/universite-des-hp✅Spotify:https://open.spotify.com/show/5jgnR1b4MxVD6EHJsVZw4U✅Deezer:https://www.deezer.com/fr/show/785272✅Google Podcast:https://podcasts.google.com/?feed=aHR0cHM6Ly93d3cuc3ByZWFrZXIuY29tL3Nob3cvMzUwODA5My9lcGlzb2Rlcy9mZWVk==============Bienvenue dans l’émission des personnes à haut potentiel intellectuel ou émotionnel!Je suis Siegfried Cey,Neurothérapeute spécialisé dans les personnes à haut potentielPraticien de Programmation Neurolinguistique et d' Hypnothérapie Clinique, Auteur, Conférencier, et...surefficient à plein temps!J’aide les personnes surdouées à s’épanouiren leur donnant le mode d'emploi de leur haut potentiel.Tu trouveras ci-dessus le lien pour faire partie de mes contacts privés avec qui je partage mes méthodes de développement humain.Tu rejoindras alors cette communauté d’individus qui, je pense, change positivement le monde à chaque époque.Si cet épisode t’a plu, pense à liker, laisse un commentaire et partage à une personne que ça pourrait aider.Et n’oublie pas la citation d’Albert Einstein: "La folie, c'est de faire toujours la même chose et de s'attendre à un résultat différent." Si ça n’a pas marché pour toi jusqu’ici, c’est que tu n’as pas le bon mode d’emploi.Si tu veux t’épanouir avec ta douance…C’est le moment de changer ta façon de faire !-----------------crédits musiqueItem Title:Street Parkour IdentbackdropItem URL:https://elements.envato.com/street-parkour-ident-TR82PVXhttps://elements.envato.com/backdrop-KQ36NS9Author Username:Shortiesbrandtz

Of increasing popularity is the adoption of a vegetarian or “plant-based” diet due to health concerns as well as those wishing to take a higher level of responsibility for the environment as well as the treatment of animals.   In this episode, I want to discuss several things with you that are worth considering when making this kind of lifestyle change as well as some (hopefully) helpful educational, nutritional and supplemental strategies to help aid you in your journey, including:   - What's the difference between vegetarian, vegan, and plant-based? Is one better than the other? - What merit does the “Game Changers” movie have with respect to the benefits of being vegan and what did they get terribly wrong? Who benefits from a movie like this? - Do vegetarians live longer than omnivores? - Vegetarian diets and muscle building, strength, and athletic performance.   - Are animal proteins and plant proteins created equal? - Establishing protein goals for vegetarians.   - What nutrients/micronutrients are missing in a vegan diet?   - How to supplement a vegan diet   - What (in my opinion) is a valid reason to make the switch and what is not and how we can stop arguing over nonsensical ideologies.   Let's start with the basics: Terminology (Most to least restrictive)   Veganism: The strictest vegetarian diet. Excludes ALL animal products from the diet, including food products derived from animals (for example: milk, eggs, and in some cases honey). Some vegans even avoid using animal products made from leather or wool and avoid plants that are not organically grown.   Lacto Vegetarianism: “Lacto” means “dairy,” and this variation thus includes milk products, but no eggs or meats of any kind (fish, poultry or red meat).   Lacto-Ovo Vegetarianism: “Ovo” means “egg,” which is why egg products, but no meat, is included in this vegetarian variation.   Pesco-Vegetarianism: Are similar to lacto-ovo vegetarians, but also eat fish and crustaceans.   Semi-Vegetarianism or “flexitarianism”: Occasionally consume meat, but try to choose vegetarian options when possible. Some flexitarians exclude red meat completely, but still eat chicken and fish.   Plant-Based: Plant-based or plant-forward eating patterns focus on foods primarily from plants. This includes not only fruits and vegetables, but also nuts, seeds, oils, whole grains, legumes, and beans. It doesn't mean that you are vegetarian or vegan and never eat meat or dairy. Rather, you are proportionately choosing more of your foods from plant sources.   Vegetarian Diets and Health: Do Vegetarians Live Longer than Meat-Eaters?   Vegans and vegetarians are probably some of the most health-conscious people on the planet - they tend to have a higher education, exercise more, sleep more, smoke less, and drink less alcohol. This also means that when you compare these people to the general U.S. population of non-vegetarians (less educated, less active smokers), avoiding meat is but one of a myriad of differences between them.   Observing differences in health outcomes is relatively easy but determining the cause of those differences is virtually impossible because of the confounding variables (education, exercise, smoke less, drink less alcohol, etc…).   But when adjusted for lifestyle, it turns out that the vegetarian diet doesn't make us live longer. A 2017 meta-analysis looking at observational data from 130,000 vegetarians and 15,000 vegans, comparing them to a control group of non-vegetarians, reached this conclusion. (https://www.ncbi.nlm.nih.gov/pubmed/26853923)   Another major problem with this type of comparison is generalizing about what a “meat-based” diet constitutes  - which in reality is comparing vegetarian diets to the Standard American Diet (SAD) Diet.   Let's take a look at the top 10 sources of calories in the US and you tell me if you think it's the meat that's the problem:   Grain-based desserts (cakes, cookies, donuts, pies, crisps, cobblers, and granola bars) Yeast breads Chicken and chicken-mixed dishes Soda, energy drinks, and sports drinks Pizza Alcoholic beverages Pasta and pasta dishes Mexican mixed dishes Beef and beef-mixed dishes Dairy desserts   Now despite the fact that everything on this list tastes fantastic, it's easy to see how there's far more, from a dietary perspective, to the sickening of the American population that just a meat-based diet.   I'd argue that doing literally anything but the SAD diet would positively impact health and longevity, with going more “plant-based” certainly being one of those things… but also low carb, keto, Mediterranean, the banana diet, the potato diet, the Atkins diet, etc… because all of these diets would effectively eliminate one or multiple of the calorically dense and potentially nutritionally void food of the foods or beverages that I just mentioned.   The problem is that when you have so many variables that can and do change—often simultaneously—when leaving the SAD, it is very difficult to determine what the actual health effects are coming from, probably because it's coming from some combination of all of the dietary and lifestyle changes, i.e. in the case of transitioning from a SAD diet to a plant-based diet, one would start to eat more vegetables, fruits, legumes, whole grains, and nuts and seeds. They eat less refined carbohydrates, sugar, and saturated fat. They exercise more and may put more of an emphasis on stress management as well as social support. During the transition, they may quit smoking, quit or reduce the consumption of alcohol, and focus more on getting adequate sleep. While we could debate the evidence for and against each one of these interventions, the point is that there are many changes taking place, in addition to cutting out animal products, that are consistent with what many people believe to be healthy living.   So tell me why we need to be looking at this in black or white?   Because of these two points that I have the biggest problem with the way the Game Changers movie represents itself. Certainly it's not with the diet itself but because the movie references subpar and often inaccurate science to mislead the viewer in a dogmatic and ideological way when there's clearly nuance and a healthy balance to be considered.   I think it's great that it's helping motivate people to want to lead healthier lifestyles but I'm vehemently opposed to using biased viewpoints and politically and financially charged dietary drama (probably to help feed Netflix views) to push an agenda on us when it's so difficult to know what's right or wrong for us with the scope of the nutritional landscape as it is.   If you're interested in a reference that debunk many of the Game Changers Health Claims, check out the references below because I'm just not going to waste my time on the idiotic claims made.   Vegetarian Diets and Environmental Impact:   I'm actually not going to dive into this. It's terribly complex, extremely emotionally fueled  - understandably so - and definitely not my area of expertise nor something I'm really interested in examining.   Here's my opinion and what I can say:   I think that commercially raised, farmed, and slaughtered, meat is a problem. Particularly, I'm referring to Concentrated Animal Feeding Operation (CAFO) - industrial-sized livestock operation. They grossly mistreat their animals, feed them a diet that's not conducive to health which affects the quality and health of the meat, use tons of antibiotics and hormones, and are massive contributors to global pollution, through both our water and air.   If it was that or being vegan, I think we'd be better off going vegan.   But, fortunately, there's a lot that we can do choose a healthier way of eating for ourselves, the animals, and the environment.   Eat less meat - Meatless Monday - and implement more intermittent fasting Choose meats from local farms that are sustainably farmed and fed on pasture. Hunt your own meat (see my friend Curtis Jackson's hunting academy: ) Use higher protein non-meat foods, like beans, lentils, and chia seeds as nutrient-dense sources of protein   If you're passionate about this topic and want to learn more, I'd suggest following Diana Rogers - @sustainabledish (https://www.instagram.com/sustainabledish/) on IG as a resource to better understand the role of animal farming and sustainable livestock on climate change.   Vegetarian diets and muscle building, strength, and athletic performance.   There's really no long term-studies to suggest any difference between vegetarians and non-vegetarians in athletic performance, so it makes sense to look into the effects of muscle building and strength…   The reality is that plant-proteins are simply not as dense of a protein source as animal proteins. That's neither a good thing nor a bad thing, just the biochemical reality - so let's discuss what that means briefly and how to objectively look at plant-protein vs. animal protein intake.   The two most important dietary factors for building muscle are: getting enough calories and getting enough protein in your diet   As you know, proteins are made of 20 amino acids, 9 of which aren't made in our bodies, meaning that we need them in our diet (a.k.a. the EAAs). Three of the EAAs are known as branched-chain amino acids (BCAAs) and have a particularly important role in protein metabolism. About a third of the protein in your muscles is made of BCAAs   We build muscle through something called muscle protein synthesis (MPS), particularly when MPS is greater than muscle protein breakdown. When it comes to stimulating MPS, EAAs as a group do it best, but mostly due to the BCAAs, and particularly the amino acid leucine. In order o maximize MPS after a meal, it is estimated that you need around 2-3 g of leucine - which is known as the “leucine threshold” - and THIS is the biggest difference between animal and plant-based protein sources.   Plant-based proteins contain around 6–8% leucine, while animal-based proteins contain about 8–11% leucine - What we see is that in smaller amounts, animal proteins seems to better stimulate MPS because of the amount of Leucine, however at higher doses, there doesn't seem to be much of a difference when total amount of protein is equated, i.e. 48g of plant-protein vs. 48g of animal protein. The tough part becomes HOW to get in the necessary dose when eating plant-based…   Vegans need to eat larger amounts of plant proteins to give the same muscle-building signal (MPS) as animal protein. At the same time, it is more difficult to get as high – let alone higher – protein levels from a plant-based diet compared to your average non-vegetarian diet. The reason for this is because protein from plants is less efficiently absorbed as compared to animal-based protein, meaning that less of the plant-based protein you eat actually ends up in your blood. Furthermore, many other essential amino acids are more commonly missing in a plant-based diet. These include lysine (most commonly missing), methionine, isoleucine, threonine, and tryptophan.   These recommendations are referenced from a strongerbyscience.com article (below)   “Because of the above, we recommend non-athletic vegetarians who eat eggs and dairy eat 1 g/kg/day protein per day (compared to 0.8 g/kg/day for the general population). For non-athletic vegans, we recommend 1.4 g/kg/day. Athletic vegans can aim for 2.0 g/kg/day while bulking and 2.7 g/kg/day while cutting. Protein supplements are therefore a good idea if you want to optimize building muscle on a plant-based diet. There are many vegan-friendly options out there, including pea protein and rice protein supplements.”   Based on 200-lb individual (converted into grams/lb bodyweight)   Non-athletic vegetarians (eggs and dairy) - 90g protein/day For non-athletic vegans - 126g protein/day Athletic Vegans (bulking) - 180g protein/day Athletic Vegans (cutting) - 243g protein/day   Generally speaking, you'd need to consume approximately 20% more high-quality plant protein (i.e., pea & soy) to be on par with animal protein in terms of amino acid profile quality. - For most that are physically active and physique conscious, that's about 1g of protein per lb of body weight.   To help make this easier, it can be a good idea to supplement with plant-based protein powder (some combo of rice/pea/soy) to more easily hit those daily protein goals.   Also, you'll want to consider increasing your protein intake as you age because age-related sarcopenia and the MORE you strength train, then less protein you can get away with consuming because the training itself stimulates MPS - make sure you check out 2 previous episodes:   Lean, Strong, Healthy and Plant-Based with Karina Inkster (episode 43) - h Optimal Protein Intake and Muscle-Centric Medicine with Dr. Gabrielle Lyon (episode 63) - h   What nutrients/micronutrients are missing in a vegan diet?   Vegan diets are lower in vitamin B12, calcium, and iodine. Calcium, iron, and zinc might also be an issue due to poorer absorption from plant sources. Vegans diets do, however, have the benefit of higher fiber, antioxidants, and phytochemicals (plant-chemicals which, when eaten from plants, have several health benefits).   Most vegans will need to supplement with vitamin B12 because you won't be able to get enough from your diet. 1,000 mcg (1mg) per day. - about 50% vegans deficient. Most vegans are at a high risk of vitamin D (unless you get daily sun exposure without sunscreen) and iodine deficiency (unless you eat a lot of sea vegetables). So consider taking 2,000 I.U.s of vitamin D and 90 micrograms of iodine per day, respectively. Supplemental iron for some men and certainly for menstruating women Some vegans will fall short on their calcium needs. Consider 1,000 mg daily.   Fat Intake:   Vegan diets tend to be lower in fat. Low fat intake levels are linked with low testosterone levels, which can impact health and performance. Aim for at least 15-25% of your daily calories from fats - nuts, seeds, oils, avocado     Should you go Vegan?   Why do you want to?   Where on the nutritional spectrum do you currently stand between SAD diet and Vegan? Can you make improvements without having to make such a big lifestyle change?   If you're going to do it, please do it the right way, consuming more vegetables, fruits, legumes, whole grains, and nuts and seeds. They eat less refined carbohydrates, sugar, and saturated fat. IMO, going vegan does not mean switching from regular whoppers to the impossible burger, vegan mac n' cheese and sloppy joes, which I just don't think is making a positive shift, rather more of a lateral move from one shit food to another.   Contact me if you need help, use the Complete Essentials and if you're looking for high faulty supplements to support you in your health journey at a fantastically discounted rate then I'd suggest signing up for a free Wellevate account - link below. You get a 20% off all practitioner grade products and I get a small kickback to help support the massive amounts of time and energy I put into trying to provide the best possible information, tools, and practical nutrition guidelines for you.   References:   Debunking many of the “Game Changers” Health Claims: https://rippedbody.com/game-changers/   https://www.strongerbyscience.com/vegetarian-and-vegan-athlete/   https://www.health.harvard.edu/blog/what-is-a-plant-based-diet-and-why-should-you-try-it-2018092614760   https://www.ncbi.nlm.nih.gov/pubmed/26853923   https://peterattiamd.com/191027/   https://peterattiamd.com/is-red-meat-killing-us/   https://www.sierraclub.org/michigan/why-are-cafos-bad   As always, if you love what you hear on this show, then do me a favor and subscribe, leave a positive rating and review and share this episode with a friend or loved one whom you think could benefit. AND, if you want to talk about working with me personally, I'd love to chat, just schedule your free nutrition strategy call over at www.bslnutrition.com/levelup

▬▬▬▬▬▬▬▬ PLAN DE CE PODCAST ▬▬▬▬▬▬▬▬Actu de la semaine1:29 « Je suis fatigué »2:57 La méditation6:31 Merci aux rédacteurs des Live ! 7:43 Commentaires du documentaire « Pesticides, les champs de la colère »17:55 Posez vos questions dans le formulaire dédié, s’il vous plaît !18:24 L’exposition au froid : je partage mon expérience - Retour sur le live d’il y a deux semaines23:09 Questions/Réponses24:27 David, vous n’arrivez pas à faire germer vos amandes, pourtant c’est très simple. 25:54 Après trempage, j’arrive à voir un germe. Avant trempage, je ne vois rien. 28:45 Méditation et appli "Petit Bambou"29:33 Le froid n’est pas pour tout le monde, ...31:18 Je ne mange pas beaucoup de crudités et je vais bientôt supprimer les fruits à cause de l’hiver. Dois-je craindre un déficit en vitamines C et autres à la longue ?34:31 Proposition de sujets de Live : les différents types de régimes alimentaires35:03 Devons-nous faire tremper ou germer les graines pour obtenir toutes les vertus nutritives ? 39:14 Peut-on utiliser de l’eau du robinet pour faire germer des graines ? 40:57 J’utilise un germoir Easygreen mais la germination n’est pas uniforme. Quelle serait la brumisation idéale ?41:50 Les graines germées ne contiennent pas plus de micro-nutriments qu’un vrai légume. 45:09 Peut-on faire bouillir l’eau du robinet pour la nettoyer ? 45:49 Début de régime cétogène : quel est le bilan ? 50:11 Je suis une adepte des graines germées mais je n’arrive pas à faire germer du sarrasin et du quinoa... Comment faire et peut-on en consommer quotidiennement ?54:00 Le mythe des enzymes qui auto-digèrent la graine germée. 55:50 Graine piaf ! et pourquoi doit-on laisser le chat en live. 57:27 L’eau du robinet n’est pas buvable, l’eau en bouteille plastique est polluante, que pensez-vous des osmoseurs ? 1:00:51 Que pensez-vous des pains aux céréales/graines germées et pains Essène vendus en magasin bio ?1:03:55 Les flocons de céréales sont-ils digestes ?1:06:41 Il m’arrive d’acheter de la choucroute crue et je la mange avec de l’huile d’olive, etc... Qu’en penses-tu ?1:11:38 Autrefois, on faisait la viande maturée ou faisandée. Est-ce toxique de manger un animal fraichement abattu ?1:13:32 Hier j’ai peu mangé à midi : lentilles et chou-fleur, je n’ai volontairement pas pris de protéines pensant que les lentilles suffiraient mais j’ai eu faim. Du coup, j’ai dîné avec de la viande et des légumes. 1:15:18 Est-il dangereux de manger des graines germées en excès ?1:18:00 Combien de temps peut-on conserver des graines germées ?1:18:52 Quels seraient les risques pour la santé de manger des harengs, saumons fumés ou pistaches grillées au sel ? 1:21:07 J’ai beaucoup de mal à digérer les haricots lingots, est-ce lié à un manque de cuisson ?1:22:52 Sur un terrain de fibromyalgie et de colon irritable, j’ai changé de mode vie mais je n’arrive pas à introduire d’aliments fermentés, pourquoi ?1:24:54 Hors sujet : une vidéos sur les tempéraments en naturopathie1:25:46 Les personnes qui ne mangent que des maquereaux, harengs et sardines en conserve, bénéficient-ils toujours des oméga 3 ?1:26:56 Les jus de légumes lacto-fermentés vendus en grandes surfaces sont-ils bons pour la santé ?1:27:56 On dit que les légumes lacto-fermentés sont plus riches en nutriments, est-ce vrai ?1:30:55 Quelles recommandation pour un germoir à étages robuste ?1:34:08 Est-ce que les nitrites, nitrates des charcuteries sont-il vraiment cancérigènes ? ▬▬▬▬▬▬▬▬▬▬▬▬▬▬ COMMENT ME SUIVRE ▬▬▬▬▬▬▬▬▬▬▬▬▬▬1. Retrouvez-moi sur mon site Web ici : http://ormevert.com/blog2. Abonnez-vous à la chaîne Youtube ici : http://ormevert.com/aboyoutube3. Likez ma page Facebook ici : http://ormevert.com/facebook4. Retrouvez-moi sur INSTAGRAM : http://ormevert.com/instagram5. Ecoutez-moi sur mon PODCAST : http://ormevert.com/podcast

In Episode 7 of Learning to be a Food Entrepreneur, I talk about experimenting with making Lacto-fermented pickles and performing some market research. I was really interested in learning about lacto-fermented pickles because I had been reading some articles about the potential benefits that lacto-fermented foods may have on gut health. So I decided the way I wanted to explore and learn more about lacto-fermented pickles was to make them myself. To do this, I split my approach into three categories - Formulation, Manufacturing, and Market Research. Initial formulation was primarily comprised of finding a recipe, tweaking the recipe, and finding the variety of pickling cucumber. Manufacturing (at an extremely small scale - a couple of jars at a time) involved writing down detailed explanations on how to make the pickles. This included, washing the jars, how many pickling cucumbers went into a jar, how long to boil the brine I wanted to use, how long I needed to store the pickles in brine at room temperature, and how long to store them in refrigerated temperatures. This is just to name a few, but the goal was to write down as many details as I could. Market Research, I thought, was an extremely important category. The purpose was to gauge how much interest in lactofermented pickles there was. If not, I would have gone back to the drawing board and tried to play around with finding a food item people may be interested in. I also used the market research to guide how I changed the formulation or manufacturing process over time. For example, in this episode I was able to get a group of people (mainly family members, but some peers of family members) to try the pickles I had made and I wrote notes on what they would say. Their input would guide decisions such as reducing the salt content, increasing the number of days the pickles spent at room temperature during the fermentation process. I am under the impression that the method I am talking about: 1. Creating a baseline formulation, 2. Creating a written manufacturing process in detail 3. performing market research can be used across a wide range of products. The purpose of using this method was to establish a market research and data influenced feedback loop that could direct the development of the food product over time. IN HINDSIGHT Since I recorded this episode I've stopped working on my lacto-fermentated pickle project. This is due to something that will be revealed on a later podcast that I don't want to spoil for you now. I also want to remind you that I was still using a video game microphone in a coffee cup, with a kitchen towel over it to help block out some of the hard P's and S's you may be hearing. As far as formulation goes, back then I did not own a proper scale to weigh ingredients on, but now I have more equipment. I think it is important to weigh ingredients when formulating a food product in order to create a price breakdown for the product. A metric like price/gram of each ingredient used can make a huge difference when figuring out how to price a product. Also, weighing ingredients can lead to a more consistent product. For manufacturing, I think I did pretty well. I took a lot of photos, and I think I have some video of the process I was using as well. What I wish I did differently (that I learned later on) was to time myself on each step of the manufacturing process. Getting a time for each step, helps determine a total manufacturing time. You never know when this information can help! My Market Research was very family oriented. This was partly because I was nervous to ask strangers to try 'an experimental food item'. In hindsight, I would be curious to learn more from strangers. --- Support this podcast: https://anchor.fm/learningtobeafoodentrepreneur/support

Buena Práctica "Programa LACTO" de CAPSA FOODHoy hablaremos de la buena práctica que hemos titulado: “Programa LACTO” (Liderazgo, Actitud, Compromiso, Trabajo Seguro), de CAPSA FOOD. Central Lechera Asturiana es una sociedad agraria de transformación con sede en Granda, que controla la mayoría accionarial de la empresa Corporación Alimentaria Peñasanta, S.A. (CAPSA). CAPSA FOOD es una corporación orientada a la fabricación de productos lácteos, con marcas como Central Lechera Asturiana, Ato, Larsa, Innova, y Vega de Oro. La corporación ocupa en total a 1.300 empleados y tiene 6 centros de trabajo. A nivel preventivo, la compañía lleva desarrollando desde el año 2011 un programa de cambio cultural, que le ha reportado resultados muy interesantes, dentro del que encontramos el Proyecto Lacto del que hablaremos hoy. Para ello, hemos traido hoy a nuestros micrófonos a Ignacio González, que es Responsable del servicio de prevención mancomunado de CAPSA FOODS.

Buena Práctica "Programa LACTO" de CAPSA FOODHoy hablaremos de la buena práctica que hemos titulado: “Programa LACTO” (Liderazgo, Actitud, Compromiso, Trabajo Seguro), de CAPSA FOOD. Central Lechera Asturiana es una sociedad agraria de transformación con sede en Granda, que controla la mayoría accionarial de la empresa Corporación Alimentaria Peñasanta, S.A. (CAPSA). CAPSA FOOD es una corporación orientada a la fabricación de productos lácteos, con marcas como Central Lechera Asturiana, Ato, Larsa, Innova, y Vega de Oro. La corporación ocupa en total a 1.300 empleados y tiene 6 centros de trabajo. A nivel preventivo, la compañía lleva desarrollando desde el año 2011 un programa de cambio cultural, que le ha reportado resultados muy interesantes, dentro del que encontramos el Proyecto Lacto del que hablaremos hoy. Para ello, hemos traido hoy a nuestros micrófonos a Ignacio González, que es Responsable del servicio de prevención mancomunado de CAPSA FOODS.

Today I’m going over the Weston A Price Diet Basics. They champion raw milk and have a lot of great information on their website. I’ll put a link in the show notes to their website. Before I launch in to today’s info, I want to take a minute to say welcome to all the new listeners and welcome back to you veteran homestead-loving regulars who stop by the FarmCast every week. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. Today’s Show Homestead Life Updates Weston A Price Diet Basics Bone Broth Recipe Homestead Life Updates I feel almost normal again. There was one small incident earlier this week. We are missing one small buck and I thought he might be in with the girls so I walked much farther out into the pasture than normal to round up the goats. It’s pretty easy to do but required a bit more energy that I anticipated. I walked slowly and carefully. Keeping good balance is still an issue. I’m very careful when walking around out there. So many things can trip you up if you are not paying close attention. Then, oops, trip and down you go. Fortunately, I did not have that experience. No, I just walked slowly and carefully. Unfortunately, I walked a lot farther than I had in quite a while. It seemed like it would be easy. After all, I often easily walked two or three times as far as I did on this morning prior to my bout of appendicitis. Well, turns out it wasn’t that easy. I continue to be surprised by how weak my body became with this illness. Oh well, I just went inside, cooled off, rested . . . and then made some cheese. The Garden and Orchard Both are showing the effects of a lack of rain this summer. Oh, and the steers ate the tops of my celery, sweet potatoes and the Swiss chard. Bummer, I was going to take the celery to the farmer’s market per the request of my customers. The sweet potatoes will likely be fine. In fact, the tubers may grow even larger as they are the propagation mechanism for the plant. Whenever a plant’s life is threatened, it begins to put a lot of energy into reproduction. For instance, when it gets to hot for lettuce and spinach in late spring, the plants will send up stalks of seeds. This is referred to as “bolting”. We say the lettuce or spinach “bolted”. Sometimes even the smallest amount of stress can cause lettuce and spinach to bolt. It starts putting out as many seeds as possible to preserve itself. Scott did take a day out of this creamery-building schedule to water the few remaining veggies in the garden and the entire orchard. He also did a bit of summer pruning of the trees. And then it was back to laying blocks in the creamery. The Creamery It is so exciting to see those walls growing out of the ground. The building is really taking shape. Scott is so dedicated to using every possible minute to get the project completed. His attention to detail is also inspiring. The seams between the blocks are perfectly aligned. Visit our Facebook page to see images of all his hard work. The Animals We started the culling process with the goats. I talked about our plan in the podcast just prior to this one. In the end, we will have no sheep and the cashmere goats will be replaced with Kiko goats. We took the three breeding bucks to the meat processor. They will make lots of ground chev. Look for a good deal on soup bones. We will have lots of them. All three of them had impressive racks of horns. Roanoke’s were more than 4’ feet from tip to tip. We asked and were granted permission to keep the heads with the horns attached. They are currently curing and will eventually decorate our walls – probably in the small store area of the creamery. The Quail We have begun collecting eggs for the next batch of quail. It started slow. Only two so far. The quail cages got moved. Their manure smell is quite pungent and their cages were far too close to the carport and back door. The odor seemed to accumulate under the carport and came wafting to the back door. Each time the quail are disturbed, they stop laying eggs for a few days. When Scott was building the cages, he had to remove the layers from their cages while he assembled the additional cage above their space. They stopped for a day or so and then slowly returned to their original laying pattern. So when Scott moved their cage to a new and quite lovely shady spot, their laying dropped to almost nothing. He brought in two eggs this morning. Normally, we get six to eight. Also, the days are getting shorter and the birds will naturally lay fewer eggs. They need light to lay every day. We can supply artificial light and we may do that. Who knows? That’s another project though. Best keep on with the creamery. Weston Price Diet Basics Today I want to talk about a traditional diet as presented by the Weston A Price Foundation. (WAPF). There are lots and lots of ideas and opinions about nutrition out there. The science cannot seem to agree. And it makes sense. No two people are alike. Some people live on the equator with ancestral and genetic ties to an abundance of fruits. Some people live in areas where meat and fat are their only choices. I recommend doing your own research and making your choices based on the needs belonging uniquely to you and your family. Today, specifically, I’ll be outlining the recommendations detailed by the Weston A Price Foundation. First, some basics on the man and the organization. Who is Weston Price? Weston Andrew Valleau Price (September 6, 1870 – January 23, 1948) was a Canadian dentist known primarily for his theories on the relationship between nutrition, dental health, and physical health. He founded the research institute National Dental Association, which became the research section of the American Dental Association, and was the NDA's chairman from 1914 to 1928. Price initially did dental research on the relationship between endodontic therapy and pulpless teeth and broader systemic disease, known as focal infection theory, a theory which resulted in many extractions of tonsils and teeth. Focal infection theory fell out of favor in the 1930s and was pushed to the margins of dentistry by the 1950s. By 1930, Price had shifted his interest to nutrition. In 1939, he published Nutrition and Physical Degeneration, detailing his global travels studying the diets and nutrition of various cultures. The book concludes that aspects of a modern Western diet (particularly flour, sugar, and modern processed vegetable fats) cause nutritional deficiencies that are a cause of many dental issues and health problems. The dental issues he observed include the proper development of the facial structure (to avoid overcrowding of the teeth) in addition to dental caries. This work received mixed reviews, and continues to be cited today by proponents of many different theories, including controversial dental and nutritional theories. The Weston A Price Foundation The Weston A. Price Foundation (WAPF) was co-founded in 1999 by Sally Fallon Morell and nutritionist Mary G. Enig. It is a non-profit organization dedicated to "restoring nutrient-dense foods to the American diet through education, research and activism." The foundation has been criticized by the U.S. Food and Drug Administration (FDA) for its advocacy of drinking raw milk and by various nutritionists for its advocacy of the health benefits of animal-based fats. The President of the foundation is Sally Fallon Morell. The foundation has seven board members and numerous honorary board members, most of whom have medical or nutritional qualifications.  Its main sources of support are the dues and contributions of its members. It does not receive funding from the government or the food processing and agribusiness industries. It does accept sponsorships, exhibitors and advertising from small companies by invitation, whose products are in line with its principles. The sponsors include grass-fed meat and wild fish producers, as well as health product companies. A 2004 report published by the foundation stated that it is dedicated to "restoring nutrient-dense foods to the American diet through education, research and activism", and "supports a number of movements that contribute to this objective including accurate nutrition instruction, organic and biodynamic farming, pasture feeding of livestock, community-supported farms, honest and informative labeling, prepared parenting and nurturing therapies." Specific goals include establishment of universal access to certified raw milk and a ban on the use of soy in infant formulas. The organization actively lobbies in Washington DC on issues such as government dietary guidelines definition and composition of school lunch programs. The WAPF publishes a quarterly journal called Wise Traditions in Food, Farming, and the Healing Arts, and an annual shopping guide which lists products made from organic, non-GMO ingredients and prepared using traditional and artisan methods. WAPF Diet Basics The diets of healthy primitive and non-industrialized peoples contain no refined or denatured foods such as refined sugar or corn syrup; white flour; canned foods; pasteurized, homogenized, skim or low-fat milk; refined or hydrogenated vegetable oils; protein powders; artificial vitamins or toxic additives and colorings. I do want to point out that primitive cultures have health difficulties that our modern systems have overcome. Access to food and health care in the first world is amazing. Death in childbirth and early childhood death from things like pneumonia are still issues for the primitive tribes. Diet won’t fix that. Appendicitis like I had would have been a death sentence for these people without modern medicine. We truck food from one side of the country to the other. Importing and exporting food from and to all parts of the world is now commonplace. We do not have problems with access to food. Our problems might be characterized more as excess of food. All traditional cultures consume some sort of animal protein and fat from fish and other seafood; water and land fowl; land animals; eggs; milk and milk products; reptiles; and insects. In every traditional culture, some of the animal products are eaten raw. Their location on the planet determines their diet. And as I mentioned earlier, some have access to an abundance of fresh fruit. For some fruit would be a year-round staple and for other it would be seasonal. Because of the focus on the foods I just mentioned, primitive diets contain at least four times the calcium and other minerals and TEN times the fat soluble vitamins from animal fats (vitamin A, vitamin D and vitamin K2) as the average American diet. There is an interesting connection between raw foods and the enzymes needed to digest them. Primitive and traditional diets have a high food-enzyme content from raw dairy products, raw meat and fish; raw honey; tropical fruits; cold-pressed oils; wine and unpasteurized beer; and naturally preserved, lacto-fermented vegetables, fruits, beverages, meats and condiments. Lacto-fermenting is an art form I’ll address for you in a later podcast. Seeds, grains and nuts are soaked, sprouted, fermented or naturally leavened in order to neutralize their naturally occurring antinutrients. Phytic acid, enzyme inhibitors, tannins and complex carbohydrates are examples of antinutrients. Most of today’s nutritionists insist that low fat is the way to go. But that’s not how we were able to survive to experience this modern era. The total fat content of traditional diets varies from 30% to 80%. Of total calories consumed, only about 4% come from polyunsaturated oils. That 4% comes from the naturally occurring oils in grains, pulses, nuts, fish, animal fats and vegetables. The balance of fat calories is in the form of saturated and monounsaturated fatty acids. Traditional diets contain nearly equal amounts of omega-6 and omega-3 essential fatty acids. There is a lot of heady information out there about what food has what fat and in what ratio? Is there a balance of equal parts omega-6 and omega-3? Again, in traditional diets where animals are raised in harmony with nature and gardens are made fertile with naturally occurring compost, the balance of this fat and that fat is irrelevant. When using traditional methods of farming, the animals are healthy and the nutrition in food is naturally in balance. If it is not, something needs to change in the farming method. This is the essence of being sustainable.  All primitive diets contain some salt. Another vilified nutrient by today’s standards. Traditional cultures consume animal bones, usually in the form of gelatin-rich bone broths. Bone broth is quite popular today in the keto and carnivore diet worlds. That sums up the basics of the WAPF diet basics. Go to their website and signup for their 7-part Wise Traditions Diet to get all the information on eating a traditional diet. What to eat as well as proper preparation passed down through centuries of experience.  Bone Broth Bone broth is made with bones that have bits of meat still clinging unlike “stock”. It is also generally thinner than “stock”. Most people use the terms interchangeably. It has been made for centuries. Roasted bones will add flavor to the broth and will darken the color. This recipe that fresh herbs for an added bit of flavor. What You Need 1 pound lamb bones or other bone of our choice 1 tablespoon cooking oil 1 large onion, diced 3 medium carrots, chunked 3 stalks celery, chopped 3 sprigs fresh rosemary  5 sprigs fresh thyme  3 gallons water, more as needed Salt, optional What To Do Preheat oven to 400 F. Place bones in roasting pan. Cook for 30-40 minutes or until browned. In a large stock pot placed over medium heat, add cooking oil. Add onion, carrot, celery, garlic, and herbs. Saute for 5 minutes. Add bones including fat and juices from the roasting pan. Add enough water to cover the bones and bring it to a simmer. Reduce the heat to low. Simmer for 8 hours (or up to 24 hours) uncovered. Add more water as needed to keep the bones covered. Strain the broth through a fine mesh strainer lined with a tea towel. Enjoy hot or store in the refrigerator for up to a week. Notes If you made a larger amount, freeze the remaining broth in container sizes that fit your everyday needs or pressure can for longer term storage. Hop over to the website to find and print this recipe. There is a link in the show notes. Go to the home page, click or tap podcasts, click or tap this episode titled “Weston A Price Diet Basics,” scroll to the bottom of the post and you will find the link to the bone broth recipe. Final Thoughts That’s it for this episode of the Peaceful Heart FarmCast. We are winding down toward fall, the harvests are coming in and preserving food for the winter is in full swing here on the homestead. The work on the creamery continues. And as the days get cooler, that bone broth is the perfect food for bringing you warmth and peace at the end of the day. If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give it a 5-star rating and review. And the best way to help out the show is to share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. References Weston A Price Foundation Recipe Link Bone Broth To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

The elemental diet is the most impactful data-backed treatment for SIBO. And yet, it’s often misused, misunderstood and generally met with last resort trepidation. Today on the podcast, I’m joined by Dr. Michael Ruscio to demystify this approach and talk more about how he uses it for SIBO treatment, IBD, celiac, and other cases involving a highly-damaged gut. For those who thought you could never last two weeks only drinking your calories (ahem, I get it), Dr. Ruscio provides plenty of flexibility and advice on using the elemental diet as a meal replacement supplement. You guys have been asking for this episode, so I’d love to hear what you think! A quick taste of what we’ll cover: How the elemental diet works to treat SIBO and the healing potential for leaky gut What should you look for when picking a formula and what to avoid? Risks and side effects to watch out for Myth busting the Candida issue Die-off versus negative reactions to a treatment – how you can tell the difference between the two How to pair the elemental diet with other SIBO treatments The best methods for reintegrating food back into your life and how a low FODMAP elimination plan can overlap Keeping your blood sugar stable and other troubleshooting while on the diet And so much more... Resources, mentions and notes: Dr. Ruscio’s website and podcast Dr. Ruscio’s book, Healthy Gut, Healthy You Dr. Ruscio’s Elemental Heal formula Physician’s Elemental Three probiotics that Dr. Ruscio rotates: Lacto-bifido blend, Saccharomyces Boulardii, and soil-based probiotic The Summer Low FODMAP Reset elimination diet meal plan e-book The Wellness Project Book Join the SIBO Made Simple Facebook Community Page Subscribe to receive a free download of the episode transcript Today’s episode is brought to you by Fody Foods, a whole array of condiments, sauces and spice blends that are low FODMAP and use real ingredients to promote digestive health. Everything is Gluten-Free, Dairy-Free, non-GMO, and most importantly, delicious. You can now purchase Fody Foods products at the regular grocery store! Keep an eye out for their purple logo on the shelves of Whole Foods, Sprouts, Fairway, and other grocers. Or you can head directly to fodyfoods.comto purchase online. SIBO Made Simple listeners in the US and Canada can get 15 percent off their order by using code SIBO15. Click here to learn more.  Disclaimer:The information shared in this podcast is not meant to provide medical advice, professional diagnosis, or treatment. The information discussed is for educational purposes only and is not a substitute for medical or professional care.

Episode #86 Colette answers listeners questions on a range of topics which include: Improving digestion without aggravating Pitta dosha. Lacto-fermented foods that won't aggravate the Pitta dosha. Ayurveda's persepective on Obsessive Compulsive Disorder. Ayurveda's advice on gaining weight. Book a free 20 min online Discovery Call here. French Riviera Ayurveda and Yoga Retreat Oct 11-13th, 2019. Breath work tutorial video (see episode #25). Thanks for listening!

Surrounded by the familiar beeps and glow of the hospital surgical theatres I had a thoroughly enjoyable chat with scrubs-donned Dr Johan Van Den Bogaerde Gastroenterologist and researcher.  We discuss probiotics and the various relevant themes around them.     Topics we discuss include: - What are probiotics and some important principles - How do they work? - Evidence for different conditions - IBD, IBS, diarrhoeal disorders, helicobacter pylori, atopic eczema and others - Research bias  - Working with real people who are suffering but that don't fit the guidelines = the clinicians dilemma   Summary of the POSSIBLE uses: IBD Ulcerative Colitis and Pouchitis - VSL3, E. coli nissle and saccharomyces boulardi may help for remission.  No clear evidence for chron's disease IBS - VSL3, bifido infantis - mixed studies, some positive and some only as good as placebo (~50% reduction in pain) Diarrhoeal disorders (antibiotics associated, childrens diarrhoea, c.dif and preventing travellors diarrhoea) = Lacto. rhamnosus, saccharomyces boulardii and Lacto. reuteri may be of assistance e.g. reduce duration of infectious diarrhoea by

In this episode Greg and Dave discussed lacto-fermentation, a method of preserving vegetables that predates modern pickling techniques that employ the use of vinegar. Lacto-fermentation uses natural lactic-acid bacteria (LAB) and yeasts that are present in the actual vegetables to create an acidic environment that preserves the vegetables, is probiotic, and results in really tasty …

Call into the show 888-563-3228 I've watched a ton of movies on Netflix in preparation for this episode. Cowspiracy - which explains how much resources it takes to create a cow (acres of land, gallons of water) What the Health - Which shows the benefits of eating a plant based diet (both of these movies are done by the same team). Overfed and Undernourished - Examines a global epidemic and our modern lifestyles through one boy's inspiring and personal journey to regain his health from the inside out. After heartache, Liam Gollé weighing in at over 176lbs turns to his Aunty & Uncle for help, and embarks on a journey that promises to transform his life forever. Vegucated - A movie that shows a few people from different walks of life who attempt to go Vegan for a week. It also has some pretty brutal video of slaughter houses. All These Health Organizations Are on the Take This movie shows how agencies: The American Diabetes Association -  was taking money from Dannon who make Yogurt, Kraft Cheese, Oscar Meyer Processed meats, Bumblebee Foods (all of which contribute to Diabetes), even though American Heart Association The American Cancer Society - was taking money from Tyson (one the world's largest meat producers), Yum! (owners of KFC, Pizza Hut, Taco Bell) Susan B Komen Breast Cancer - Partners with KFC, and Yoplait Yogurt (Studies show Yogurt leads to Breast Cancer according to the movie) The American Heart Association - Takes hundreds of thousands of dollars from meat, poultry, and dairy industry. Taking millions of dollars from the Fast Food and processed food manufacturers Every one of these companies is taking money from meat and dairy companies that make food that are associated with cause of these diseases This would be like the American Lung Association taking money from the Tobacco industry. There is an obvious conflict of interest. When these organizations put out reports, we need to realize who really paid for those reports. Conspiracy Was Almost Shut Down In the movie, you hear how the financial backing pulls out of the movie (for fear of retaliation from the Meat industry?). Obviously, the movie was made. It did a great job of making me a skeptic so I sent an email to the makers of the film who replied back quickly and pointed me to their crowd sourcing campaign that showed how they raised $117,092 They actually raised their goal in six days and ended up with 217% of their goal. The Whole "Planet Thing" I'm not a hippie. I've never hugged a tree, but the math is simple. The population is growing at an alarming pace. The countries that have the most rapid growth are trying to eat more like Americans (meat and dairy), and if we all are like Americans, we would need five four more earths. There simply isn't enough space to grow the feed, to raise the cows, and to dispose of the monstrous amount of poop. So I'm might recycle if it's offered, but that is about as far as I go typically. Hard To Argue with Proof These movies have me seriously considering eating less meat. While I would love to say it's to save the planet, but the truth is when I see someone (in What the Health) who can barely walk using a walker and later after just switching her diet be walking down the street - that's hard to argue with. Another example in the movie had someone who was wheezing when she spoke. She had problems breathing. This was remedied in a very short time and both of them through buckets of pills in the trash But What About Cavemen? I hear alot about the Paleo Diet. Where we should eat meat wrapped in bacon, thrown on top of eggs. There are some places where you can't grow fruits and vegetables, so you gotta eat something to live. A Targeted Plan of Action Seems Like Forever - But It's Not In the movie Overfed and Undernourished we watch a young boy go to live with his Aunt and Uncle who get him off horrible food choices and on to (you guessed it) primarily plant based diet. At the beginning of the movie, he has man boobs (and I think he was 13). A few months later he's in much better condition. He almost quits a few times, but he sticks with it and in the end, the results are obvious. It took a while to find him, but his Facebook page seems to show he has kept it off. I can only imagine the pressure he is under. So Where Do I Go From Here? I'm going to attempt Meat Free Mondays (see https://www.meatfreemondays.com/) which has great recipes, etc. If I can do one day a week, then maybe I'll go two days a week (then three) The biggest problem I see with all diets is we all shoot for perfection. As I speak right now I have a package of drumsticks, and a box of frozen burgers. I work too hard to throw food away. I know trying to go Vegetarian cold turkey is rough, but if I can do this over time, little by little, I can pull this off. This means I'm going to have to try new things. I'm going to end up eating humis at some point. I'm going to be using my Air Fryer to cook Squash and Cauliflower instead of Chicken. There are three types of vegetarians: Lacto-ovo-vegetarians eat both dairy products and eggs; this is the most common type of vegetarian diet.  Lacto-vegetarians eat dairy products but avoid eggs.  Ovo-vegetarian. Eats eggs but not dairy products.  Vegans do not eat dairy products, eggs, or any other products which are derived from animals. - source I can see me starting out as Lacto-ovo-vegetarians and going from there. It will take time, but I do see the undeniable health benefits (and will get into iron, and other things another day). Join the Logical Losers Join our private Facebook group for a judge free zone to network and share with other people trying to lose weight. Go to www.logicallosers.com

Deborah Gordon, MD is a doctor practicing in Ashland, Oregon. Her focus is real food and an active lifestyle which she integrates with gentle and targeted medicine. You should listen to this interview to learn about the common problems that Dr Gordon encounters in her practice and the treatments getting the best results. We talk about the gut microbiota and gut health in general and the potential link to autoimmunity in its various guises. I was particularly interested in learning of a potential autoimmune connection with atrial fibrillation (afib). Sign up for our Highlights email and every week we’ll send you a short (but sweet) email containing the following: One piece of simple, actionable advice to improve your health and performance, including the reference(s) to back it up. One item we read or saw in the health and fitness world recently that we would like to give a different perspective on, and why. One remarkable thing that we think you’ll enjoy! Here’s the outline with this interview with Deborah Gordon, MD: [00:00:06] Sign up for our highlights email. [00:02:31] Physicians for Ancestral Health. [00:04:17] Dean Ornish. [00:04:28] Weston A. Price Foundation, Gary Taubes. [00:05:49] Pantheism. [00:08:58] Midwifery. [00:11:25] Acceptance from other doctors. [00:16:55] That Mitchell and Webb Look: Homeopathic A&E. [00:18:03] Dr Mark Cucuzzella jokingly sent us this infographic. Do the opposite and you’ll get great results! [00:19:09] Podcast: Prof Tim Noakes. [00:19:31] Autoimmunity in postmenopausal women. [00:20:00] Hashimoto's thyroiditis. [00:20:06] Coeliac and Sjögren's. [00:20:19] Crohn's and Ulcerative colitis. [00:22:51] Atrial fibrillation (Afib). [00:23:07] Anticardiolipin antibody panel. [00:24:07] The triad: genetics, stressor, leaky gut. [00:25:41] Gluten and zonulin signalling. [00:26:25] Exercise-induced leaky gut. [00:31:16] Hs-CRP. [00:33:22] Tools to relax: Brain Wave app. [00:33:41] Dale Bredesen, MD. [00:34:00] HeartMath, massage. [00:34:34] Genova Diagnostic nutrition evaluation panel (NutrEval). [00:34:56] Vitamin A. [00:35:13] US Wellness Meats. [00:35:58] Chicken Liver mousse recipe on Dr Gordon’s website. [00:36:28] Denise Minger BCMO1 gene. [00:36:58] B1 and B2 deficiency. [00:37:32] We like the Multi-Vitamin Elite, Dr Gordon prefers the copper-free variants. [00:38:56] Serum copper and zinc. [00:39:40] Podcast: Anne Hathaway, MD. [00:40:04] Chris Masterjohn's antioxidant masterclass. [00:40:55] 8-OHdG. [00:41:42] ClevelandHeartLab, Inc. [00:43:10] APOE. Podcast: Dawn Kernagis, PhD. [00:43:31] Podcast: Bryan Walsh. [00:44:18] Bilirubin, GGT, uric acid. [00:45:07] Fatty liver index. [00:47:09] Paleo f(x). [00:48:07] Doctor's Data. [00:48:55] Lacto and bifido. [00:49:21] Podcast: Dr Michael Ruscio. [00:49:53] Gut microbiome diversity. [00:51:52] Fermented foods. [00:52:50] Podcast: Lauren Petersen, PhD. [00:53:56] Low-carb Breckenridge talk on fibre was not online at the time of writing. [00:54:37] Bill Lagakos: Animal Fibre. [00:55:03] Dr Gordon’s practice is closed except for patients interested in the Bredesen Protocol. [00:55:34] Her Physicians for Ancestral Health talk was not online at the time of writing.

With Jeremy Myers at Neshaminy Creek Brewing On the road this time in Croydon, PA, we sat down with head brewer and co-owner of Neshaminy Creek Brewing, Jeremy Myers. Our conversation ebbed and flowed across a wide range of topics while other brewers were busy “makin’ the J.A.W.N.” Dan reported on some news, including Stone’s first special release at their Richmond, VA location and a rather unfortunate beer name, and we played The Beer Seller in Happy Fun Time. All while we sampled a wide array of Neshaminy’s top-notch brews.

Drunken Lullabies EP 55 “Heaven In Your Mouth” FCF NETWORK * iTUNES * FACEBOOK * TWITTER *INSTAGRAM Drunkenlullabiespodcast@yahoo.com  Band/Label/Artist/Beer Twitter Handles: @DESTIHLbrewery, @TGBrews, @trilliumbrewing, @thedamnwells, @atmosphere,  @Hemmingbirdsays   Show Notes: The Voice & Beermansky are in Drunken Lullabies Studios with their friend Brutal Eric and his wife The Brutal Mistress. He brought along some Toppling Goliath beers, Blake brought a Trillium, plus we DEBUT a sponsor beer from FoBAB Gold Medal and GABF Silver Medal winners Destihl Brewery. Our Band of the Week is actually 4 past Bands of the Week and some Christmas songs they've recorded; Damnwells, Atmosphere, Hemmingbirds, and Bob Walkenhorst. Topics discussed this week include More Poop Talk, Can I Be Porkchop?, Million Dollar Giveaway, Blake Shermanski, That's What She Said, Liquid Rush, Eric Goes Full Retard, Brett vs Lacto, Glassware Casualty, and Favorite Christmas Gifts.

Traditional diets are high in enzymes and beneficial bacteria. Lacto-fermented foods are prepared by cultures worldwide to preserve food, boost their vitamin and mineral content, and aid digestion. In today's episode, Sally Fallon Morell, the head of the Weston A. Price Foundation, explains Principle #5 of the Wise Traditions diet: how all traditional peoples include lacto-fermented foods in their diets. She gets specific about the foods that are particular to various regions around the world--like sauerkraut, pickles, kimchi, fermented fish, yogurt, kefir, and such. She discusses the fermentation process and gives the scientific basis for embracing these foods in our modern diet. She touts the improved vitamin and mineral content of such foods, their protective characteristics against disease (including cancer), and how they boost the immune system. She gives practical advice for how to begin introducing these foods into your diet. If you apply her tips, your tastebuds will be thrilled and your health will greatly benefit! 

In today's show I discuss and opportunity for you to be one of the first and only 100 folks to own a jar of my lacto-fermented pepper sauce. Truly a foodies dream product  this American oak aged sauce is premium for sure. Containing only 4 ingredients it relies on toasted oak and careful fermentation to deliver such outstanding flavor, aroma and texture. Don't miss the only opportunity this year to try this product. Also discussed are foods of summer and how I love cooking with them.

En période de chasse, cette préparation de légumes peut apporter une belle variante dans votre assiette...

En période de chasse, cette préparation de légumes peut apporter une belle variante dans votre assiette...

A few episodes back I suggested the use of probiotic rich foods like sour pickles, kombucha, sauerkraut, kefir, yogurt etc. On today's show I walk you thru the making of a delicatessen classic; the full sour dill pickle. These intoxicating little pickles can be found floating in wood barrels in many delis that appreciate old-world goodness. Sour pickles are made using just water, salt and aromatics and they allow natural bacteria to multiply and produce lactic acid to prevent spoilage. In the process, a rich probiotic is created with a wonderful and unique taste. Simple to make with everyday equipment your journey into lacto fermentation should always incude a stoll down sour pickle lane!

On today's show I celebrate my 300th episode and read a few quick thoughts from listeners. The main topic is the vinaigrette. This is something  I want you all to try. It's simple, if you can find lacto juice, delicious and healthy too. It takes 1 minutes to make it and your salads and taste buds will thank you.

Curious about fermenting vegetables at home? This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are joined in the studio by Bahiyyih Comeau of Brooklyn Homebrew. Bahiyyih is not only an expert homebrewer, but an overall fermentation enthusiast. Find out how Bahiyyih’s job at a grocery store inspired her to pickle and ferment with the store’s surplus vegetables. Find out how simple it is to make sauerkraut at home! Why do many homebrewers often shy away from making other fermented foods? Tune in to hear Bahiyyih talk about her methods of making kimchi, dilly beans, and more! Find out why it’s better to use organic produce when you’re first learning to ferment vegetables. This program has been sponsored by Rolling Press. “In the summer, you need to use more salt because the heat promotes bad bacteria ferments.” [9:00] — Bahiyyih Comeau on Fuhmentaboudit!

Justin actively avoids dairy, claiming to HATE cheese, butter, and cream. His friend Angela is irritated by the avoidance, alleges that Justin has consumed and enjoyed dairy in the past, and thinks he should own up. Who is right in this food fight?

This week my guest is Mike Mraz, an award winning homebrewer who joins us to talk about brewing sour beer styles. Mike will tell you how to brew those distinctive sour beers like Belgian Flanders, Lambics or Sours at home. We also discuss using Brett and Lacto to sour your homebrew. NOTE: The full video […]

Click to Subscribe to All Ben's Fitness & Get A Free Surprise Gift from Ben. Click here for the full written transcript of this podcast episode. Do you have a future podcast question for Ben? Call toll free to 1-877-209-9439, Skype to "pacificfit" or scroll down on this post to access the free "Ask Ben" form... In this December 21, 2011 free audio episode: eating for a long workout with Steve Born from Hammer Nutrition. Plus: shipping live bacteria, alcohol vs. sleep, clenbuterol, how much protein is enough, carb to protein ratios, cramping, getting enough vegetarian fat, water and digestion, too much sleep, and back to back marathons? Remember, if you have any trouble listening, downloading, or transferring to your mp3 player just e-mail ben@bengreenfieldfitness.com And don't forget to leave the podcast a ranking in iTunes - it only takes 2 minutes of your time and helps grow our healthy community! Just click here to go to our iTunes page and leave feedback. ----------------------------------------------------- Special Announcements: Weight Training For Triathlon - a cutting-edge, step-by-step gym workout guide to developing swim, bike and run power and is now available on: Barnes & Noble Nook, Amazon Kindle and iTunes. The BenGreenfieldFitness gear and clothing store - is now LIVE! Click here to get triathlon uniforms, tech pants and coat, hats and more all emblazoned with Ben Greenfield's "Fire & Water" tattoo! ----------------------------------------------------- News Flashes: This study says nitric oxide is muscle-building, but didn't mention that the NO group had tons more protein too. Interesting. Maybe all the benefits of coffee are just from the withdrawal effect. Do you work in a hospital? Save time & take the stairs. Proven to be faster. ----------------------------------------------------- Featured Topic: How Should You Eat Before, During and After Long Workouts? [caption id="attachment_6701" align="alignright" width="300"]  Steve Born - Ultra Cycling Hall of Fame inductee[/caption] Steve Born, with a decade-plus of involvement in the sports nutrition industry, as well as nearly 15 years of independent research in nutritional fueling and supplementation, has unmatched familiarity with the myriad product choices available to athletes. Steve provides individual consultations to athletes of every level - beginner to professional - and in every discipline of endurance sports, helping them to achieve optimal performance in their training and racing. Steve says, "I derive just as much pleasure helping other people reach their goals as I do my own; it's the best part of the job." If you order from www.HammerNutrition.com - be sure to support the show AND get a 15% discount by using referral code "80244". As long as you enter the referral code in the section where you are asked “Where did you hear from us”  then referral code 80244 will apply the 15% credit. ----------------------------------------------------- Listener Q&A: Audio question from Lisa: How do they keep bacteria alive in packaging and shipping? ~ In my response to Lisa, I mention the Beyond Organic products. Audio question from Mark: Booze + overheating = bad sleep. Audio question from McKay: Gaining muscle and losing fat, specifically using clenbuterol. ~ In my response to McKay, I mention Podcast #145 from BenGreenfieldFitness. A twofer about Protein from Dylan and Brad: Ben, How much protein should you ingest in one "sitting" for optimal uptake? (I know you've discussed protein intake quite a bit on the podcast, and I've tried to search through the posts on your website for an answer but so far haven't been able to run across it.) I've heard, like probably most people, that 30 grams is about all the body can process at one time, but my protein shakes are in the 50-60 gram range. I can't imagine that body just holds on to 30 and then pees out the other 30? But, if I am wasting money by drinking 60 gram shakes, I'd like to know! Dylan Hi Ben, After a recent visit to a sporting store to purchase protein powder, i was told by staff that i am a hard gainer and should consume a 70:30 ratio of carbs to protein. While this has allowed me to gain 4kg of weight in the last 2 weeks, i am unsure of whether this is the best option for a hard gainer to get muscle fast. My ultimate goal is to have a big chest, arms and abs. Could you please advise me on a good nutrition plan and gym routine for the standard hard gainer. Many thanks Brad G Question about cramping from Charles: Hey Ben & Brockstrap! I have a history of cramping in various types of races and distances (off-road triathlon, trail running, century ride, marathon), almost always my hamstrings. I usually drink roughly 500 ml of nuun/hr during my events as well as my nutrition (hammer gel or perpetuam usually). I carry endurolytes as a back up. I don't cramp in every instance tho. I was just curious if there was something I was missing, nutritionally or training wise to help remedy this. Thanks Charles Lefebvre Question about getting enough "vegetarian" fat from Tony: Hi Ben, Help! I just watched the Fathead movie as you mentioned on a podcast. I thought it was excellent, however as a Lacto-ovo-pescatarian, how can I implement the ideas raised in the movie? Avoiding starch and sugar is easy by limiting potatoes and rice but how do I get the extra fat, can I do that with fish, eggs and dairy and not expose myself to other issues such as heavy metal poisoning from the fish or too many antibiotics in the dairy? Regards, Tony. Question about water consumption from Kyle: What is your opinion of avoiding water (or other fluid) intake while eating. I recently read a theory that doing so dilutes your stomach acid, which was claimed to inhibit digestion. Question about sleep from Dylan:Hi, Ben. Is there such a thing as too much sleep? I've always thought that my body would wake up when it's had enough sleep. But I typically sleep ten hours a night, and that is coupled with a 20 minute power nap in the afternoon following my workout (alternating days of high intensity interval training & strength training) and lunch. I've read that many pro athletes swear by sleep and napping (some schedule naps and call them "business meetings"--as they are as much a part of the athlete's training as, say, cardio workouts are). Still, I'm wondering if I'm getting too much. Ten hours every night (typically 10pm-8am) plus a 20 minute nap . . . Is that why I'm stuck at 15% body fat??? Thanks, Dylan Dane P.S. I am a very fit & healthy 40-year-old male, a competitive age-grouper. Closing music from "Vowel Sounds" by Brock Skywalker. Available on iTunes or at CD Baby. Prior to asking your question, PLEASE be considerate and do a search in upper right hand corner of this website for the keywords associated with your question. 90% of the questions we receive have already been asked and answered here at BenGreenfieldFitness.com! ====================================== [contact-form-7 id="6222" title="Ask Ben"]====================================== Remember, if you have any trouble listening, downloading, or transferring to your mp3 player just e-mail ben@bengreenfieldfitness.com And don't forget to leave the podcast a ranking in iTunes - it only takes 2 minutes of your time and helps grow our healthy community! Just click here to go to our iTunes page and leave feedback. Brand new - get insider VIP tips and discounts from Ben - conveniently delivered directly to your phone! 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Benefits of an Alternative Diet - The Eating Well Podcast #010 What do we mean by "alternative diet"? Vegetarianism Lacto-ovo-vegetarian Lacto-vegetarian Vegan Fruitarian Demi-vegetarian / Pescetarians. What are the benefits of adopting one of these alternative diets? How do I ensure proper protein intake? Are vegetarians always healthier? Any other things to avoid? Recommended reading: Healthy Eating Magazine -- Website? We couldn't find one. www.drweil.com for healthy recipes www.meatlessmonday.com Listener Question Round Up! The RSS feed for our podcast is http://feeds.feedburner.com/EatingWell