Podcasts about Lactose

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Friday June 6. - Jess is a big old walking contradiction - What is cold? - GUEST: MC Pressure from the Hilltop Hoods

Friday June 6. - Jess is a big old walking contradiction - What is cold? - GUEST: MC Pressure from the Hilltop Hoods

Producing milk with less lactose – why might this be important? Our guest this month is Juan Garguilo, one of my NSW DPIRD colleagues. Juan has been involved in a number of research projects as part of the NSW Dairy Up R& D initiative and if you are a long-term listener of this podcast, you will have heard his Argentinian accent before!Juan, in conjunction with other well known dairy researchers, Professor Yani Garcia (University of Sydney) and Russ Hovey (University of California – Davis) has analysed the lactose content in milk – lactose being a milk solid that you don't normally hear too much about. Understanding and manipulating lactose content of milk may have farm level and industry level benefits as described by Juan in discussion with Zita Ritchie in this podcast.Project Update – Producing Milk with less lactose  DairyUp website Journal of Dairy Science paper This podcast is an initiative of the NSW DPI Dairy Business Advisory Unit – further information and resources are available here - Dairy | Department of Primary IndustriesIt is brought to you in partnership the Hunter Local Land Services Please share this podcast with your fellow farmers and colleagues and feel free to contact us with suggestions or comments via this email address thebusinessofdairy@gmail.comFurther NSW DPI Dairy channels to follow and subscribe to include;NSW DPI Dairy Facebook pageNSW DPI Dairy Newsletter - Connect with us | Department of Primary Industries Transcript hereProduced by Video LiftThe information discussed in this podcast are for informative and educational purposes only and do not constitute advice. 

Welcome to another quick and snappy Fun Fact Friday episode on the Hera Health Hub Podcast! In today's Solo Myth-busting episode, Elise dives into one of the most common and confusing myths about cow's milk protein allergy (CMPA): the idea that switching to lactose-free or goat's milk formula will solve the problem. If your baby has been diagnosed with CMPA and you've been told to “just try goat's milk,” this episode is for you. Elise explains the difference between lactose intolerance and CMPA, why goat's milk and lactose-free formulas aren't suitable replacements, and what formulas are actually safe and evidence-based for babies with CMPA.Whether you're navigating a suspected allergy or just want to feel confident in your feeding choices, this quick and snappy episode will help to ease the confusion, giving you practical tips and reassurance that you're not alone.For questions or support regarding food allergies or CMPA, reach out via Instagram DM or email (details below) and check out the evidence-based allergy sites linked below for more information.Helpful Resources:https://allergyfacts.org.au/https://www.allergy.org.au/ https://preventallergies.org.au/ Don't forget to like, follow and leave us a review on your podcast platform so we can reach and help more people just like you! Find Us: Instagram: Heranutrition_ Tiktok: Heranutrition_ Website: heranutrition.com.au Get in touch and share your story: hello@heranutrition.com.auHave you downloaded our freebies yet?Find them HERE. Disclaimer: Information shared on The Hera Health Hub Podcast is general in nature and should not replace individualised advice from a health professional. Professional medical advice should be obtained before making any decisions regarding your health. Hera Nutrition absolves itself of any responsibility or legal liability for any harm or damages that may arise as a consequence of following any of the recommendations or suggestions presented in this podcast episode.Note: Season 3 Intro and Outro music: Music Unlimited Pixabay ...

Milch gilt in China als ein sehr gesundes Verbraucherprodukt, hat aber in der Vergangenheit auch viel Leid über das Land gebracht und eine Vertrauenskrise ausgelöst. Wie dies China heute noch prägt und wie ich Milch und Käse in China kaufe, erfährst du in dieser Episode.
 Erwähnte Namen:
 Sanlu Group: ehemaliges chinesisches Molkereiunternehmen, das eine der ältesten und beliebtesten Marken für Säuglingsnahrung in China produzierte.
 Daigou (代购): Auftragskäufe außerhalb von China zum Import nach China.
 Erwähnte Statistiken:
 Figure 1. Lactose intolerance worldwide, % of total population: https://www.researchgate.net/figure/Lactose-intolerance-worldwide-of-total-population_fig1_356534690
 Global Dairy Quarterly - Rabobank: https://www.rabobank.com/knowledge/q011332988-global-dairy-quarterly-q1-2025-modest-growth-amid-trade-shifts
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 Über eine positive Bewertung und ein Abo auf deiner Podcast-App würde ich mich sehr freuen und natürlich ebenso, wenn du meinen Podcast weiterempfiehlst.
 Die verwendete Musik wurde unter AudioJungle - Royalty Free Music & Audio lizensiert. Urheber: Alexiaction.
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Welcome back to the Wasted Space! This episode we have featured a delicious line up from Abominations brewery. We dive deep into why the titanic smelled like shit and get interrupted by a supernatural phenomenon. Abomination Brewery Line UpLil' Pumpky 4.5% ABVMilkshake Indian Pale Ale with pumpkin, spices, vanilla, and milk sugarWandering Into the Snow 8.6% ABVDouble Dry Double Hopped IPA with Lactose and MarshmallowSanta's Black Blood 13.3% ABVDouble Pastry Imperial Stout with Vanilla Beans, Milk Sugar & Eggnog Spices.IG: https://www.instagram.com/WastedContent/Spotify: https://open.spotify.com/show/631VgZyzomU4qSyO9N6eIm?si=b71c2e6a13164668Apple Podcast: https://podcasts.apple.com/us/podcast/wasted-content/id1490733667

durée : 00:25:52 - Une biscuiterie artisanale à Espelette - À Espelette, Les Délices de Sain Gaston réconcilient gourmandise et intolérances. Sans gluten ni lactose, leurs biscuits artisanaux misent avant tout sur le goût, les textures et le plaisir de partager. Une offre inclusive, pensée pour tous les palais.

On this eye-opening episode of Vitality Radio, Jared breaks down the part of the supplement label most people ignore: other Ingredients. While active ingredients get all the attention, it's often the excipients—binders, fillers, flow agents, coatings, and colorants—that determine whether your supplement is truly clean and effective. Jared exposes why manufacturers use these "inactive" ingredients, how they impact product quality, and which common additives you should avoid. You'll learn how to read this overlooked section of your supplement label and become an informed, empowered consumer.Additional Information:#525: Decoding Supplement Fact Panels and Becoming a More Informed ConsumerOther Ingredients Breakdown Blog PostVisit the podcast website here: VitalityRadio.comYou can follow @vitalitynutritionbountiful and @vitalityradio on Instagram, or Vitality Radio and Vitality Nutrition on Facebook. Join us also in the Vitality Radio Podcast Listener Community on Facebook. Shop the products that Jared mentions at vitalitynutrition.com. Let us know your thoughts about this episode using the hashtag #vitalityradio and please rate and review us on Apple Podcasts. Thank you!Just a reminder that this podcast is for educational purposes only. The FDA has not evaluated the podcast. The information is not intended to diagnose, treat, cure, or prevent any disease. The advice given is not intended to replace the advice of your medical professional.

In this episode of The Dairy Nutrition Blackbelt Podcast, Dr. Marcos Marcondes from the William H. Miner Agricultural Research Institute breaks down the science behind milk replacer fat levels for calves and why fat content matters. He explains how milk replacers differ from raw milk in fat concentration, compares the effectiveness of lactose versus fat as energy sources, and highlights the key benefits of high-fat milk replacers for calf health and development. Listen now on all major platforms!"We're seeing consistent improvements in calf health when feeding a high-fat milk replacer or raw milk compared to a high-lactose milk replacer."(00:00) Introduction(02:13) Fat concentration impact(03:34) Lactose vs fat energy(05:30) Calf health response(06:32) Winter feeding strategies(10:31) Fatty acid composition(14:52) Closing thoughtsMeet the guest:Dr. Marcos Marcondes earned his B.S., M.S., and Ph.D. in Animal Science from the Federal University of Viçosa and completed postdoctoral research at the University of Florida. He currently works at the William H. Miner Agricultural Research Institute as a Dairy Research Scientist. His work focuses on calf nutrition, methane reduction, microbial protein production, and fat sources in milk replacers.Connect with our guest on Social Media: LinkedInClick here to read the full research article!The Dairy Nutrition Blackbelt Podcast is trusted and supported by the innovative companies:- Zinpro- Afimilk* Adisseo* Kemin-Volac- Virtus Nutrition

     This week- a pair of films about men on the edges of society taking youths under their wings.     When washed up former football player, Curtis Plummer, is talked into spending his afternoons with his socially isolated niece, Jasmine. When he discovers her natural football throwing talent, he shapes her into the best quarterback to come out of their depressed former factory town. Inspired by but not even a little faithful to real events of the first girl to participate in the Pop Warner Football tournament, The Longshots.     On the first anniversary of her daughter's abduction a woman sits on a park bench. Elsewhere, the missing girl and her friends are fighting off demons. And soon The Milkman cometh to both. The second film by Case Esparros, featuring influential performance artist Gary Wilson, and a soundtrack by experimental musician Aaron Dilloway- The Absence of Milk in the Mouths of the Lost.     All that and Craig has a personal moment, Tyler relives his gridiron glorydays, Dave laments his lack of rennet, and Kevin makes a blood offering to the gods of nü-metal but wears the wrong kind of pants. Join us, won't you?   Episode 412- Talented Lactose

A live de hoje foi um verdadeiro sucesso. Falei sobre leite sem lactose nas dietas low carb, cetogênica e carnívora, esclarecendo dúvidas comuns e trazendo informações baseadas em ciência e prática clínica. No final, respondi perguntas ao vivo e compartilhei dicas valiosas que podem ajudar quem busca emagrecer, controlar a saúde e fazer boas escolhas alimentares no dia a dia. Se você quer entender se leite sem lactose pode ou não fazer parte da sua estratégia, essa aula é para você. Assista agora e aproveite cada detalhe.:::::: Seja Membro e Receba Aulas e Conteúdos Exclusivos :::::https://www.youtube.com/channel/UCgeSWvdpxC7Ckc77h_xgmtg/join::::: ONDE COMPRAR O LIVRO UMA DIETA ALÉM DA MODA :::::::Versão capa comum: https://amzn.to/4iWn27lVersão para Kindle: https://amzn.to/4jkHoXM::::: ONDE COMPRAR O LIVRO O CÓDIGO DA OBESIDADE :::::::Versão capa comum: https://amzn.to/4hlGEQBVersão para Kindle: https://amzn.to/4ikh6Vh::::: ONDE COMPRAR O LIVRO GORDURA SEM MEDO :::::::Versão capa Dura: https://amzn.to/4hH5wTUVersão para Kindle: https://amzn.to/4158Y3r:::: GLICOSÍMETROhttps://amzn.to/3Zy5AhZ:::: GRUPO VIP NO WHATSAPP ::::https://chat.whatsapp.com/L9Los9HHdmP5Pf09O4i7HKEntre em meu Canal do Telegram:https://t.me/canalandreburgosInscreva-se em nosso canalhttp://goo.gl/Ot3z2rSaiba mais sobre o Programa Protagonista em: https://escoladoprotagonista.com.br/ofertaPrograma Atletas LowCarb:https://atletaslowcarb.com.br/programa-alc/Me siga no Instagramhttps://www.instagram.com/andreburgos/

Milk was a baaad idea!

Pourquoi le lait sans lactose est-il si cher par rapport à une bouteille de lait classique ? Découvrez la réponse d'Olivier Dauvers dans la question conso ! Tous les jours, retrouvez en podcast les meilleurs moments de l'émission "Ça peut vous arriver", sur RTL.fr et sur toutes vos plateformes préférées. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Quem tem intolerância à lactose tem de dizer adeus ao queijo? Ou há opções? Vamos descobrir quais os melhores queijos sem lactose e as alternativas vegetais!See omnystudio.com/listener for privacy information.

In today's episode, Joe is mysteriously absent (probably wrestling raccoons or fighting off another made-up ailment), so Reese ropes in his charming, far-too-good-for-him girlfriend Kara to co-host. What follows is their awkward origin story, including lies about age, a suspicious wedding ring, lactose intolerance, and a first date so romantic it involved blistered shishito peppers and a prolonged fart. Listen in for laughs, mild concern, and a reminder that love really is blind (and possibly hard of smelling). We hope you hate it. Patreon: www.patreon.com/pickleandbootshop Merch: www.bonfire.com/store/the-pickle-and-boot-shop--shop/ Email: thepickleandbootshop@gmail.com Instagram: joeandreesepabs Diabolical Discussion by Daniel Rock: facebook.com/groups/diabolicaldiscussion Good Eats: beefaro

Jessica Shelly is the Director of Student Dining Services for Cincinnati Public Schools in Cincinnati, Ohio. She's responsible for overseeing the service of more than 60,000 meals a day in the lunchroom operations at 65 schools.And in 2023, her school system tried something different: It offered its students lactose-free milk. The hugely successful pilot project has now been adopted district-wide, improving nutrition, boosting school lunch participation and reducing food waste. The Cincinnati model points to a promising path for milk in schools, as student bodies become more diverse and millions of children rely on school meals as their main nutrition source for the day. “These are kids who may not be able to go home to a refrigerator full of food, and so it's our job to make sure that we are providing them with the most healthy and nutritious meals possible when they're here with us at school,” she said. “Part of that is making sure they have all the nutrients and protein they need, and we know that milk plays a large role in that.”

This week on Cooking Issues, Dave Arnold welcomes Professor Douglas Goff, one of the world's leading ice cream scientists and Professor Emeritus at the University of Guelph. They discuss the science behind smooth texture, how to recreate Haagen-Dazs vanilla at home, and the hidden factors that determine how ice cream melts.Other key topics:• The Ice Cream Book That Defines the Industry – Goff discusses the upcoming 8th edition of the seminal Ice Cream textbook, a publication that's shaped the frozen dessert world since 1966.• Soft Serve Machines and Their Dirty Secret – Why cleaning is the Achilles' heel of soft serve, and what really happens inside fast-food soft serve machines.• Lactose and the Mystery of Sandiness – Quinn loves adding extra lactose to his gelatos, but why doesn't it crystallize? Goff explains why large manufacturers have to fight against sandy textures.• Low Overrun vs. High Overrun Soft Serve – Does less air make for better ice cream? Goff weighs in on why dense ice creams like Haagen-Dazs work—but soft serve benefits from a little extra air.• The Problem with Freezing Ice Cream Without Churning – Is there a way to create smooth, scoopable ice cream without a machine? Goff breaks down why static freezing results in unpleasant ice crystal growth and why nucleating agents are the missing piece.• Breyer's Old Formula vs. New Formula – Once known for its pure ingredients, Breyer's ice cream had a unique dryness when left in the freezer too long. Goff explains why, and what changed when they started stabilizing their mix.• Trends in Ice Cream for 2025 – From international flavors (think ube and kulfi) to local, small-batch innovations, Goff talks about where the frozen dessert industry is heading.Plus, Dave builds a DIY 220V countertop fryer, experiments with a homemade ducted ventilation hood, and unveils a wheat bran granola that might just be the next great ice cream topping.All that and more, this week on Cooking Issues! Hosted on Acast. See acast.com/privacy for more information.

Deze podcast blijft gratis voor jou dankzij de ondersteuningvan verschillende sponsors. - Vitals (https://www.vitals.nl/), ontwikkelt makkelijk opneembare voedingssupplementen met optimale dosering. Neem ook een kijkje bij hun kennispartner Stichting Orthokennis (https://www.orthokennis.nl/)voor webinars en nieuwsbrieven over wetenschappelijk onderbouwde informatie.- Self (https://naturalself.eu/) is een 100% natuurlijk en vegan huidverzorgingsmerk, dat speciaal is ontwikkeld om denatuurlijke huidbarrière grondig te herstellen en te verzorgen door het gebruik van uitsluitend gezonde en werkzame ingrediënten. Alle producten zijndermatologisch getest voor de gevoelige huid. Inmiddels hielp Self duizenden mensen en kinderen om hun huidzorgen zoals eczeem, maar ook acne, psoriasis en rosacea te verlichten. Met de code SELFLIFEME1, krijg je nu 10% korting op je eerste aankoop via www.naturalself.eu.------------------------------------------------------Dr. Ilse Rayen is een orthomoleculair kinderarts metjarenlange ervaring in het begeleiden van baby's en jonge kinderen met veelvoorkomende klachten zoals overmatig huilen, chronische verkoudheden, slaapproblemen en spijsverteringsklachten. In haar praktijk Kapra (https://www.kapra.be/ilse-rayen.html) combineert ze haar medische kennis met een holistische benadering, waarbijvoeding, leefstijl en natuurlijke middelen een belangrijke rol spelen. Ze benadrukt het belang van een sterke immuniteit vanaf de geboorte en helpt ouders om preventief in te zetten op de gezondheid van hun kind. Met herkenbarevoorbeelden en praktische adviezen biedt ze waardevolle inzichten in hoe je als ouder de veerkracht van je kind kunt ondersteunen.------------------------------------------------------Mijn boek Waar rook is, is vuur is nu te pre-orderenop www.lendenys.eu (https://www.lendenys.eu/product-page/waar-rook-is-is-vuur-boek-len-de-nys)Tien jaar geleden had ik chronische rugpijn, en darmproblemen en weinig energie, en geen enkele gezondheidsprofessional kon meécht helpen. Pas toen ik mijn levensstijl radicaal aanpaste, begon mijn lichaam te herstellen. Dat proces inspireerde me om dit boek te schrijven – eigenlijk voor mezelf, tien jaar geleden.In Waar rook is, is vuur neem ik je mee in de verborgen wereld van chronische ontsteking – een sluimerende krachtachter veel moderne ziektes. Ik leg uit hoe ontsteking werkt, hoe het je lichaam beïnvloedt en vooral: wat je eraan kunt doen. Geen droge wetenschap, maar heldere inzichten en praktische stappen waarmee je zelf aan deslag kunt.Als dit boek ook maar één persoon helpt zoals ik hadgewild dat iemand mij toen hielp, dan ben ik al blij. Ga naar lendenys.eu (https://www.lendenys.eu/product-page/waar-rook-is-is-vuur-boek-len-de-nys) en pre-order je exemplaar!------------------------------------------------------De wetenschapscommunicatie en uitdieping van de LifeMepodcast afleveringen gebeurt via instagram: @Len.de.nys------------------------------------------------------Verloop van de aflevering:00:00-Intro dr Ilse Rayen3:00- Samenwerking Vitals9:00-Klassiekenaanpak van eczeem12:00-FAQs en mythes over eczeem18:00-Lactose/caseïne en eczeem22:00-Onderliggende oorzaak van eczeem26:00-Holistische aanpak van eczeem41:00-Zepen en crèmes48:00-Klachtenverbetering en slot------------------------------------------------------De host van de LifeMe podcast is Len De Nys:Instagram: @Len.De.NysTwitter: @LenDeNysLifeSite: https://lendenys.eu/

Join me for a discussion all about kefir, its origins, its benefits, how to make it and HOW TO USE IT!Sponsor 1: Permies.com FUNDLE $45: https://permies.com/wiki/223017f495/Fundle-fungi-bundle Sponsor 2: AgoristTaxAdvice.com Shout out: Canary Cry Radio! https://www.youtube.com/watch?reload=9&v=XK4bqtxb1PA  Tales from the Prepper Pantry Bacon Week Slicing Like a Mad Woman Ground Lamb The Carnivore Scotch Egg Test Operation Independence No more TAHOE 1. Why Kefir Matters More than just a probiotic – Kefir is a living ecosystem of bacteria and yeast, offering benefits beyond typical fermented foods. Gut health & digestion – Restores microbiome balance and may help with IBS. Immune system support – Contains natural antibacterial and antifungal compounds. Bone health & longevity – High in calcium, magnesium, and vitamin K2, supporting bone density. Why it beats store-bought probiotic drinks – No added sugars, no preservatives, and a wider range of beneficial microbes. The Mysterious Origins of Kefir No one knows! Ancient legends – Believed to have originated in the Caucasus Mountains, with stories linking it to nomadic herders or religious figures. Some claim kefir grains were a gift from the Prophet Muhammad to Orthodox Christians. Others suggest they evolved naturally in animal skins used for storing milk. Why scientists can't recreate it – Unlike yogurt cultures, kefir grains cannot be artificially synthesized, making them a true biological mystery. Kefir grains are a complex symbiotic community (SCOBY) that must be propagated from existing grains. Attempts to isolate and recreate them in labs have failed, suggesting a unique co-evolution with traditional dairy farming. 4. The Science Behind Kefir Fermentation Bacteria vs. Yeast – A Perfect Partnership Bacteria (Lactic Acid Bacteria - LAB) – Convert lactose into lactic acid, lowering the pH and thickening the milk. Yeasts – Break down sugars into ethanol and carbon dioxide, adding mild effervescence and contributing to flavor complexity. Acetobacter species – Convert ethanol into acetic acid, giving kefir its subtle tang. How fermentation transforms milk Lactose breakdown – Kefir becomes more digestible for lactose-intolerant individuals. Nutrient enhancement – Increases B vitamins, calcium, and K2, making nutrients more bioavailable. Probiotic boost – Contains up to 50+ strains of beneficial bacteria and yeast, making it superior to yogurt in microbial diversity. How to Make Kefir at Home Basic Steps: Add kefir grains to whole milk (raw or pasteurized, but avoid ultra-pasteurized). Cover loosely and let ferment 12-24 hours at room temperature. Strain the grains, store finished kefir in the fridge, and repeat the process. Troubleshooting Common Issues: Too sour? Shorten fermentation time or use cooler temperatures. Too thin? Use higher-fat milk or ferment longer. Off flavors? Check milk quality and ensure grains are healthy. 6. Ways to Use Kefir Beyond Drinking It Culinary Uses: Smoothies & flavored kefir – Blend with fruit, honey, or spices. Salad dressings & dips – Use as a tangy base for ranch or tzatziki. Kefir cheese & butter – Strain whey to make a spreadable cheese. Second Fermentation for More Flavor & Fizz: How to do it – Store strained kefir in an airtight bottle with fruit or honey for another 12-24 hours. Why it works – Yeasts consume remaining sugars, boosting carbonation. Best add-ins: Citrus peel, ginger, berries, vanilla bean. Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.  Community Follow me on Nostr: npub1u2vu695j5wfnxsxpwpth2jnzwxx5fat7vc63eth07dez9arnrezsdeafsv Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

durée : 00:48:27 - Grand bien vous fasse ! - par : Ali Rebeihi - De plus en plus de personnes renoncent à consommer des aliments contenant du gluten, mais aussi du lactose, sans pour autant être intolérantes. Mais faut-il vraiment les éliminer de notre alimentation ? Quels bénéfices y trouver ?

Aujourd'hui, Zohra Bitan, fonctionnaire, Charles Consigny, avocat, et Éléonore Lemaire, chanteuse lyrique et prof d'aïkido, débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

In deze aflevering duiken we diep in de wereld van zuivel, een voedingsmiddel dat zó vanzelfsprekend is in onze westerse cultuur dat we er zelden bij stilstaan. Hoe lang eten we eigenlijk al zuivel? Waarom kan het ene deel van de wereldbevolking melk zonder problemen drinken, terwijl het andere deel lactose-intolerant is? 27 januari om 20.00 uur geef ik het webinar Prikkelbaar Darmsyndroom, wat nu??? Wil je er bij zijn, geef je dan op via deze link: www.an-apple-a-day.nl/pds-en-nu/

This week we're talking about our favorite dairy foods! Lactose intolerant? More like lactose weakling!

Can lactose-free milk reclaim market share from plant-based beverages? This engaging panel discussion, captured live at the Real California Milk Excelerator's Future of Dairy Expo, explores how lactose-free milk can win back the coffee occasion with its functional benefits and versatility. Featuring Veronique Lagrange, Director of the California Dairy Innovation Center; Frank La, Founder of Be Bright Coffee; Meghan O'Leary, Vice President of Innovation & Partnerships at VentureFuel; and Bob Carroll, Vice President of Business Development at the California Milk Advisory Board, the panel dives deep into the potential of lactose-free milk in today's competitive market.

Ep52!! The guys talk this week in WWE, THE NEW DAY, JUDGMENT DAY, THEIR NEW WWE OPPORTUNITY, and so much more on the latest episode!!! Be sure to get the audio version anywhere you listen to podcasts. Follow the squad ​⁠CLIPS @planetbrilly CLIPS ⁠ LIKE & SUBSCRIBE to @b4thebellpodcast on Instagram, tiktok and Facebook! @CTisDOPE @the.darkitech @martinmmorrow www.patreon.com/B4thebellpodcast (For all the stuff you can't get live

LacosteとLactoseって字面似てる【トピックリクエスト送り先】https://forms.gle/T1DoGnv361nS8NLc7

If you've been considering eating for endo, or you have been, you may be thinking about or may have already, cut out dairy. But is it necessary to remove dairy entirely for people with endo? The answer is, it's complicated and really depends on your body and of course, your personal values, because some people may choose to lower or omit their dairy intake for ethical or environmental reasons. So in this series, we're going to explore all the factors to consider around dairy and endo - because there is a lot to discuss! Read more. Show notes Lactose https://pubmed.ncbi.nlm.nih.gov/28690131/ https://pubmed.ncbi.nlm.nih.gov/20132150/ https://pubmed.ncbi.nlm.nih.gov/26138365/ https://pubmed.ncbi.nlm.nih.gov/9660426/ https://www.sciencedirect.com/science/article/pii/S0958694618300608 https://www.researchgate.net/figure/Lactose-content-of-dairy-products_tbl1_268035497 https://www.ncbi.nlm.nih.gov/books/NBK534631/ A1 casein https://pubmed.ncbi.nlm.nih.gov/28916574/ https://pubmed.ncbi.nlm.nih.gov/24166511/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5593102/ Histamines https://pmc.ncbi.nlm.nih.gov/articles/PMC10346277/ https://www.monashfodmap.com/blog/histamines-and-ibs/ https://pubmed.ncbi.nlm.nih.gov/26976734/ https://drbeckycampbell.com/courses/ Probiotic dairy https://www.frontiersin.org/journals/cellular-and-infection-microbiology/articles/10.3389/fcimb.2024.1373004/full https://www.theendobellycoach.com/podcast/endo-fermented-foods https://pmc.ncbi.nlm.nih.gov/articles/PMC8579104/ https://zoe.com/learn/best-probiotic-foods I am now taking applications for my final one to one coaching cohort of 2024 Apply here: https://www.theendobellycoach.com/coaching Free resources: This podcast!  Endometriosis Net Column Endometriosis News Column Newsletter Instagram Email me: hello@theendobellycoach.com Ways to work with me: This EndoLife, It Starts with Breakfast digital cookbook Masterclasses in endo nutrition, surgery prep and recovery and pain relief Live and Thrive with Endo: The Foundations DIY course One to one coaching info and application This episode is sponsored by BeYou Cramp Relief Patches. Soothe period cramps the natural way with these 100% natural and discreet menthol and eucalyptus oil stick on patches. Click here to find out more and to shop: https://beyouonline.co.uk/pages/how-it-works Produced by Chris Robson

How can homeopathy and herbal remedies support holistic family health?

Learn how FoodMarble's at-home, reusable breath testing device helps detect SIBO (Small Intestine Bacterial Overgrowth) and IMO (Intestinal Methanogen Overgrowth), the root causes of 60-70% of IBS, as well as food intolerances. Ricky Harrison from FoodMarble explains the science behind their portable, easy-to-use devices. We discuss the benefits, testing substrates, how it compares to other tests and how it helps manage gut issues from home. Check out our YouTube video of this podcast for a demo of how to use it: https://youtu.be/V4o5IFNpjEE. Lindsey Parsons, your host, helps clients solve gut issues and reverse autoimmune disease naturally. Take her quiz to see which stool or functional medicine test will help you find out what's wrong. She's a Certified Health Coach at High Desert Health in Tucson, Arizona. She coaches clients locally and nationwide. You can also follow Lindsey on Facebook, Tiktok, X, Instagram or Pinterest or reach her via email at lindsey@highdeserthealthcoaching.com to set up your free 30-minute Gut Healing Breakthrough Session. Show Notes

Raw Egg Nationalist aka Charles Cornish-Dale joined me for a special Jive Talk. We discuss the dietary impact of the Neolithic agricultural revolution, the proliferation of lactose tolerance with Yamnaya DNA, and the changing diets of Medieval Europe. Follow REN here: https://lnk.bio/RAWEGGNATIONALIST Please support Survive the Jive: https://linktr.ee/SurvivetheJive

Dr Dean St Mart joins Coaches Skip Hill & Scott McNally TIME STAMPS BELOW BSG Coaching QA Podcast 265

High Fructose Corn Syrup's Profits over Health:  Richard Gale & Gary Null PhD Progressive Radio Network, July 24, 2024 There is an unseen culprit hiding in the shadows. It is a toxic poison contained in many of the foods and beverages that we commonly eat. A toxin that has been implicated in causing cancer, diabetes, heart disease, lowered cognitive function, addiction, depression, and obesity. The magicians and alchemists of the corporate food industry have cleverly disguised this ingredient and sing its praises.  If you are waiting for mainstream media to undertake an in-depth investigative report on this topic you will be waiting a long time. Back in 2015 Tufts University's department of nutritional sciences conducted a study published by the American Heart Association that documented the annual rates of global deaths directly due to over-consumption of beverages with high sugar content. The results estimated that 184,000 adults die annually from sugary drinks.  Dr. Gitanjali at Tufts analyzed data documenting sugar-related deaths across 51 countries between 1980 and 2010.  Deaths were compiled according to cardiovascular disease, diabetes and various cancers. Based upon the data, the study concluded that sugar contributed to 45,000 annual deaths from cardiovascular disease, 13,000 deaths from diabetic complications, and 6,450 deaths related to cancer.  Credit Suisse's Research Institute published a scathing report that brought sugar's health risks into sharper focus.  The study revealed that upward to 40% of American healthcare expenditures could be directly tied to overconsumption of sugar in the average American diet.  Today, the US' national addiction to sugar contributes to $1 trillion in healthcare costs annually, which includes coronary heart disease, diabetes and metabolic syndrome. There are numerous studies published in reliable peer-reviewed medical journals associating sugar with each of these life threatening diseases. As far back as 1971, I began writing about the hazards of sugar. In 2002, my documentary Seven Steps to Perfect Health was premiered on PBS stations. During a special appearance on one station's fund drive, I poured sugar out of a bag. The amount I poured equaled the number of teaspoons that an average American teenager consumes daily. My general counsel, David Slater, verified the quantity by proper measurement according to scientific food and diet data.  After the initial airing of this special, I was informed by the station's program director that they could not rebroadcast the performance, even though it was the most successful program during the fund drive. I was informed that the station had received harsh criticism from the sugar industry. The program director explained that the information I presented about sugar's dangers, even though I provided full scientific verification of the facts, ran up against the president of the station board Sharon Rockefeller. I was told she had received a phone call from a sugar-lobbying group representing soft drink makers and sugar manufacturers.  Therefore the station made the decision to pull my program. I was never asked to return to the station. Not surprisingly, a subsequent investigation revealed Sharon Rockefeller sat on Pepsi's board at the time, one of America's largest manufacturers of sweetened soft drinks.    That was my first personal encounter with the political forces supporting sugar. I wrote letters to the sugar industry, the station board and Sharon Rockefeller contesting their suppression of my program and their claim that sugar was unrelated to the declining health of Americans. They were presented with dozens of peer-reviewed studies. However in recent decades, the sweetener industry has undergone a dramatic transformation with the introduction and widespread adoption of high fructose corn syrup (HFCS) throughout our food system. This shift from traditional cane sugar, which dominated my criticism earlier, to fructose corn sugars has led to deep human health and environmental concerns due to its economic benefits for food manufacturers.  High fructose corn syrup was developed in the late 1960s by Japanese scientists who discovered a method to convert glucose from cornstarch into fructose using enzymes. This innovation was spurred by the need to find a cheaper and more versatile sweetener as an alternative to the more labor-intensive production of traditional cane sugar. HFCS is made by milling corn to produce cornstarch. The starch is then hydrolyzed into glucose by adding the enzyme alpha-amylase. Finally the glucose is further processed into fructose. The result is a syrup that typically contains 42-55 percent fructose, with the rest being glucose. Some methods can produce fructose as high as 90 percent.  Today, HFCS production has been so optimized that it has become the most cost-effective and efficient means to produce sweeteners. Monsanto's genetically modified Round-Up Ready corn, enabling the use of more toxic herbicides and pesticides, has now made HFCS the cornerstone of the sugar industry.  However, the shift to HFCS has been fundamentally driven by economics and the agro-chemical industry and has absolutely nothing to do with creating a healthier sugar.  Since corn is one of the most extensively cultivated crops in the United States, which is heavily subsidized by the government, it has provided an enormous, inexpensive supply of the raw material needed for HFCS production. In addition, the enzymatic conversion process can result in a high yield of sweetener from a relatively small amount of corn.  HFCS is now a ubiquitous ingredient that permeates our entire modern food supply. Starting in the 1980s, the introduction of HFCS has gradually displaced traditional sweeteners such as natural cane sugar, glucose and honey. According to the USDA, HFCS can cost up to 50% less than cane and other traditional sugars. This cost differential is particularly significant in industries where sweeteners constitute a major portion of production costs such as in soft drinks, artificial fruit juices, sweet baked goods, snack foods and candy, breakfast cereals, condiments and sauces, sweetened dairy products such as yoghurt and ice cream, and a large variety of processed canned and prepared meals. A study published in American Journal of Clinical Nutrition found that HFCS accounts for over 40% increase of caloric sweeteners added to foods and beverages. Having a purview of the distribution of different sugars in the American diet helps to illustrate the dominance of HFCS in the food system. Approximately 45 percent of added sugars in the American diet come from HFCS and an additional 2 percent from pure fructose. Between 35-40 percent of sweeteners derive from sucrose, the common table sugar made from sugarcane and sugar beets -- the latter now being genetically modified. The production process involves crushing the plant material to extract the juice, which is then purified, concentrated, and crystallized to produce table sugar.  Not to be confused with HFCS, corn syrup is largely glucose and represents about 10-15 percent of the nation's sugar intake. It is the most common sugar used in baked goods and candy. Lactose and galactose each account for about 4-5 percent of consumed sugars. However they are typically not added sugars to foods but naturally present in all dairy products.  Finally, honey, which at one time was a common food ingredient, today only accounts for about 1-2 percent of sweeteners.  Moreover, according to FDA testing, a lot of commercial honey found in grocery stores has been adulterated with HFCS and other sweeteners, such sucrose derived from cane and GMO beet sugars and artificial honey-flavored imitators.  A general estimate is that 20-30 percent of honey sold is impure.  Back in the 1970s and 1980s when I frequently railed publicly against the sugar industry and the health risks of processed table sugar that then completely dominated the food industry, I would never have imagined that sucrose would be gradually replaced by HFCS. This replacement accelerated after the emergence of genetically modified (GM) corn. As noted above, the vast majority of HFCS produced in the United States, the world's larger corn producer globally, is derived from genetically modified (GM) corn. Estimates suggest that around 85-90% of the corn grown in the U.S. is genetically modified. Therefore it is reasonable to infer that approximately 85-90% of HFCS is derived from GM corn. As many court cases and exposes of corruption in the agro-chemical industry have cone to light, GM corn has dire implications for the production and consumption of HFCS, especially considering the associated health risks linked to the use of toxic herbicides such as glyphosate. Research has linked glyphosate to various health issues, including cancer. A decade ago, the International Agency for Research on Cancer (IARC) classified glyphosate as a "probable human carcinogen"; today, it is no longer probable but a medical fact. Several studies have detected glyphosate residues in food products containing HFCS. A study published in Environmental Health found glyphosate residues in a variety of food products, highlighting the widespread contamination of the food supply with this herbicide. In addition to glyphosate's carcinogenic potential, the toxin has also been shown to disrupt endocrine function and it has been implicated in gut dysbiosis, an imbalance in the gut microbiome. This disruption can lead to a range of health problems, including inflammatory bowel disease (IBD) and other gastrointestinal disorders. Research published in Current Microbiology indicates that glyphosate exposure can alter the composition of the gut microbiota, leading to adverse health outcomes. HFCS and traditional sugars like table sugar differ significantly in their composition and metabolic effects. Sucrose is a disaccharide composed of equal parts glucose and fructose, while HFCS is a mixture of free glucose and fructose, with the fructose content higher than that in sucrose. This difference in composition affects how the body metabolizes these sugars. Briefly, HFCS poses more serious health risks than sucrose. The free fructose in HFCS is absorbed more rapidly than the bound fructose in sucrose, leading to quicker spikes in blood sugar and insulin levels. In addition, the high fructose content in HFCS places a greater burden on the liver, leading to increased fat production and storage, contributing to fatty liver disease and metabolic disorders. In contrast, the balanced glucose-fructose composition of sucrose is metabolized more evenly, posing lower risks. However, it is crucial to realize that excessive or even moderate consumption of any form of sugar can be detrimental to health. Extensive research has linked the consumption of HFCS to a range of adverse health effects. Key among these is metabolic disorders and cardiovascular diseases. A study published in the Journal of Clinical Endocrinology & Metabolism found that high consumption of HFCS is associated with an increased risk of developing metabolic syndrome, which includes conditions such as obesity, insulin resistance, hypertension, and dyslipidemia. These conditions collectively elevate the risk of heart disease and stroke. HFCS has been directly implicated in America's obesity epidemic due to its high fructose content, which is metabolized differently than glucose. Fructose is primarily processed in the liver, where it can be converted into fat more readily than glucose. This process can lead to increased fat accumulation and insulin resistance, both of which are risk factors for obesity and type 2 diabetes. A study in the American Journal of Clinical Nutrition highlighted that high HFCS consumption is correlated with an increased risk of obesity and diabetes, particularly in children and adolescents. HFCS intake also leads to non-alcoholic fatty liver disease (NAFLD). Unlike glucose, which is metabolized by all cells in the body, fructose is metabolized almost entirely in the liver. High levels of fructose overwhelms the liver's capacity to process it, leading to fat accumulation and liver damage. Research published in Hepatology has shown a strong correlation between HFCS consumption and the progression to more severe liver diseases, such as cirrhosis and liver cancer. Recent evidence reveals that HFCS has detrimental effects on cognitive function and mental health. Studies indicate that fructose impairs insulin signaling in the brain, which is crucial for maintaining cognitive functions. A study in the Journal of Physiology found that high-fructose diets can lead to insulin resistance in the brain, potentially increasing the risk of neurodegenerative diseases like Alzheimer's. Additionally, high sugar diets, including those high in HFCS, have been linked to mood disorders, such as depression and anxiety, as detailed in a review in Nature Reviews Neuroscience. HFCS and other fructose-rich sugars can have profound adverse effects on the gut and digestive system. These sugars are known to disrupt the normal functioning of the gastrointestinal tract, contributing to various digestive disorders and altering the gut microbiome. Fructose, unlike glucose, is not directly absorbed by the body. It requires a specific transporter, GLUT5, to be taken up by the intestinal cells. Fructose interferes with these transporters, leading to malabsorption. Unabsorbed fructose travels to the large intestine, where it undergoes fermentation by gut bacteria. This process produces gases such as hydrogen, carbon dioxide, and methane, which cause bloating, gas, and abdominal pain leading to malabsorption and the intestine's inability to absorb fructose efficiently. The gut microbiome, a complex community of trillions of microorganisms living in the digestive tract, is crucial for maintaining digestive health, immune function, and overall well-being. High intake of fructose negatively affects this delicate balance. Studies have shown that diets high in fructose can lead to an imbalance in the gut microbiota composition. This imbalance is characterized by a decrease in beneficial bacteria such as Bifidobacteria and Lactobacilli and an increase in harmful bacteria like Clostridia and Enterobacteria.  A study published in The American Journal of Clinical Nutrition found that high fructose levels increase intestinal permeability, also known as "leaky gut." This condition allows harmful substances, such as toxins and bacteria, to pass from the gut into the bloodstream, triggering inflammation and contributing to the development of various diseases, including inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS). Inflammatory bowel disease, which includes conditions like Crohn's disease and ulcerative colitis, is exacerbated by promoting inflammation and altering the gut microbiota. A study in the journal Gut reported that reducing fructose intake improved symptoms in individuals with IBS, suggesting a direct link between fructose consumption and IBS symptom severity. Finally we need to also consider the catastrophic effects of HFCS on children. Children are particularly vulnerable to the health risks associated with HFCS due to their higher consumption levels relative to their body weight. According to data from the CDC, the average American child consumes approximately 12-16 teaspoons of added sugars per day, a significant portion of which comes from HFCS. This high intake is largely driven by the consumption of sweetened beverages, snacks, and processed foods that are marketed specifically to children. The high consumption of HFCS among children is a major contributor to the rising rates of childhood obesity and metabolic disorders. Studies have shown that children who consume high levels of sugary beverages and snacks are more likely to develop obesity, insulin resistance, and type 2 diabetes. A study published in Pediatrics found that children who consume sugary drinks daily are at a significantly higher risk of developing obesity compared to those who consume them less frequently. There is also growing concern about the impact of HFCS on children's cognitive development and behavior. High sugar diets have been linked to attention deficit hyperactivity disorder (ADHD) and other behavioral issues in children. A study in the Journal of Attention Disorders found that excessive sugar consumption, including HFCS, exacerbates symptoms of ADHD and impair cognitive functions such as memory and learning. A deeper look at the politics of the sugar industry reveals that huge sums are being doled out by the government to support and subsidize sugar companies. Writing for the Wall Street Journal, health journalist Alexandra Wexler explains that American taxpayers are currently responsible for shelling out $280 million to cover the cost of loans from the USDA which sugar producers are unable to pay back. Given the undeniable evidence demonstrating the toxicity of HFCS and other commercial sugars and their enormous toll on the wellbeing of Americans, why is it that our health agencies and elected officials are not calling for an urgent overhaul of existing policies, which graciously support the domestic sugar industry to poison the population? Where is the outrage over bailing out the purveyors of what is likely the most dangerous staple in the American diet? For our answers we must follow the money-trail.

Bobby and Jared discuss becoming lactose intolerant, the wartime golf rules from 1940 in England, the movies Beekeeper & Unbearable Weight of Massive Talent, the debacle of the last couple months continuing, and chicken drumstick lollipops.   Make sure you SUBSCRIBE to the show to stay up to date on the latest releases! You can also find the video show on YouTube by clicking here.   Make sure you check out LMNT electrolyte drink mix at drinklmnt.com! Use the following link to get a FREE variety pack with your first purchase! http://elementallabs.refr.cc/jaredmello    Thank you to our sponsor MoonBrew! Go to www.noonbrew.com/jaredmello for 10% off your entire purchase!   Thank you to our sponsor The Ice Pod! Go to www.podcompany.com and use our promo code: JARED10093 for $10 off your entire purchase!   Make sure you sign up with MyBookie.com to get all of your bets in. Use our promo code: SARCASMPOD to double your first deposit up to $1000!

Big Dairy's impact on health and policy is udderly shocking. Michael Regilio milks the truth from this cash cow of an industry on Skeptical Sunday! Welcome to Skeptical Sunday, a special edition of The Jordan Harbinger Show where Jordan and a guest break down a topic that you may have never thought about, open things up, and debunk common misconceptions. This time around, we're joined by skeptic, comedian, and podcaster Michael Regilio! On This Week's Skeptical Sunday: Milk consumption by adults has not been natural for most of human history. About 65% of the global population has reduced ability to digest lactose, with some populations experiencing nearly 100% lactose intolerance. The dairy industry, with government support, has heavily promoted milk consumption despite questionable health benefits. This includes school milk programs and marketing campaigns like "Got Milk?" Raw milk can be dangerous, potentially causing diseases like typhoid and tuberculosis. Pasteurization made milk safer, but the dairy industry initially resisted it. The US government has repeatedly subsidized and bailed out the dairy industry, including buying surplus milk and cheese. This has led to an artificial inflation of the dairy market. Good news for the lactose averse: there are many alternative sources for the nutrients found in milk. People can obtain calcium from foods like almonds, figs, kale, tofu, and sweet potatoes. By exploring these options, people can make informed dietary choices that align with their health needs and preferences. Connect with Jordan on Twitter, Instagram, and YouTube. If you have something you'd like us to tackle here on Skeptical Sunday, drop Jordan a line at jordan@jordanharbinger.com and let him know! Connect with Michael Regilio at Twitter, Instagram, and YouTube, and make sure to check out the Michael Regilio Plagues Well With Others podcast here or wherever you enjoy listening to fine podcasts! Full show notes and resources can be found here: jordanharbinger.com/1013 This Episode Is Brought To You By Our Fine Sponsors: jordanharbinger.com/deals Sign up for Six-Minute Networking — our free networking and relationship development mini course — at jordanharbinger.com/course!

This week, Kelley is back with another solo episode to answer all of the questions you all submitted through instagram! On today's episode she is getting personal talking all about the details of her baby shower and why she was hesitant to have one at all with this pregnancy. Plus answering all of your questions on the realities of what's really hiding in our food and supplements.Kelley dives deep into the truth about whether or not we should be eating soy, and even more specifically who soy could be problematic for. From there, she gets detailed on WHY dairy is inflammatory and causes gut issues, even thought its a controversial topic because so many people are actually addicted to dairy. Finally, Kelley wraps up the episode by teaching you what you need to be looking for in your supplements, why some supplements actually may do more harm than good for your health and how to read ingredient labels so that you can be your greatest health advocate! To connect with Kelley click HERETo book a lab review with Kelley click HERE

In this episode, we dive deep into the biggest issues surrounding food and health with an emphasis on IBS. Discover why over-analyzing diets can be misleading and how gut health plays a crucial role. Join us as we explore the gut-brain connection, IBS triggers, and practical advice for those struggling with digestive issues. Don't miss this insightful conversation! Key Highlights: IBS and its connection to gut health and brain function.  Gastrointestinal issues, including IBS, blood tests, and colonoscopy. Taboo topics like pooping and stress impacting gut health Gut health, nutrition, and the importance of seeking proper medical advice. IBS diagnosis and management, with a focus on the limitations of online food intolerance testing.  Lactose intolerance and dairy consumption, including digestion and nutrition.  Gut microbiome, diet, and health.  Gut health, digestive enzymes, and food variety.  How heat affects gut health and hydration. 

Research suggests that Americans of all backgrounds recognize the nutritional importance of dairy. And yet, about 90% of Americans still do not get enough dairy in their diet. How can we change that? What lactose-free dairy options are currently available and how do we see the category expanding? What barriers still exist to dairy nutrition? Join us for this week's episode of The Dairy Download to hear from two experts about the barriers to dairy nutrition among Americans, how the dairy industry can make the nutrition from dairy products more accessible, and the latest innovations and advancements in lactose-free dairy.  Dr. Tamika Sims, PhD, senior director of food technology communications with the International Food Information Council, and Darin Copeland, public relations manager for Prairie Farms Dairy, share with us the latest research on dairy nutrition and consumer behavior and highlight some of the new products revolutionizing the lactose-free dairy category.If your company is interested in sponsoring a block of episodes of The Dairy Download, contact IDFA's Michael Goodin at mgoodin@idfa.org.Like the show?Rate The Dairy Download on Apple Podcasts!

What if Mos Def was Lactose? Alicia Keys sure didn't care. Off the Railz is back with episode 37 and we get into Eminems best, our favorite Alicia Keys, a different look at Drake v Kendrick, NBA Finals, plus much more! Peep This! --- Send in a voice message: https://podcasters.spotify.com/pod/show/offtherailz/message Support this podcast: https://podcasters.spotify.com/pod/show/offtherailz/support

Did you know that some Italian cheeses are lactose-free? In this episode, you'll discover which ones are lactose-free, or at least very close. Also, we'll discuss how to recognize these cheeses as you shop in the supermarket. Disclaimer: always speak to a medical professional when making changes to diet.

Mike hosts an episode full of tricky tricky nonsense  This Game is Broken is a comedy board game panel show with Matthew Jude, Dave Luza, Paula Deming, Nick Murphy and Mike Murphy. We play a lot of nonsense games full of role playing and trivia as well as other fun stuff which can be found at the links below. This Game is Broken is eternally thankful to our Sponsors Restoration Games Find them at https://restorationgames.com/ Folded Space Have Amazing Inserts! - https://www.foldedspace.net/ Many Worlds Tavern - Find your coffee for game night here - https://manyworldstavern.com/ Twitter - https://twitter.com/TGiBpodcast iTunes - https://itunes.apple.com/gb/podcast/this-game-is-broken/id1282526804?mt=2 Instagram - https://www.instagram.com/this_game_is_broken_podcast/ Facebook - https://www.facebook.com/Thisgameisbrokenpodcast/ Email - Thisgameisbrokenpodcast@gmail.com And if you want to help us out financially... for some insane reason... PATREON - https://www.patreon.com/thisgameisbroken

This week Joey and Keith get to know Big Sam. They dive right into great topics like chest incisions, the science of brain freezes, mulch, giraffes weevils, scuba, LHLE Classic Strongman Showdown, and a big F.U. to Nate Links Follow The Podcast On Instagram @unpaid.underrated.podcast (https://www.instagram.com/unpaid.underrated.podcast/) Online UnpaidInternPodcast.com (https://www.unpaidinternpodcast.com/) Our Guest On Instagram @thundergod.42 (https://www.instagram.com/thundergod.42/) Our Hosts @keithhoneycutt73 (https://www.instagram.com/keithhoneycutt73/) or his orange gym, @thenowhinecellar (https://www.instagram.com/thenowhinecellar/) @joey_mleczko (https://www.instagram.com/joey_mleczko/) Special Guest: Big Sam.

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. 

If you're dealing with autoimmune conditions, don't miss this episode of 'Everything Is Personal' featuring Josh Dech, a holistic nutritionist specializing in gut health - specifically ulcerative colitis and Crohn's disease. Josh shares his personal journey to discovering his passion for nutrition and gut health. We discuss the importance of diet, lifestyle, and understanding the root causes of gut-related diseases. Josh delves into the detrimental impact of processed foods and the benefits of organic eating and offers advice on how to start improving gut health. The conversation also covers the significance of how we eat, environmental toxins, and personalized health approaches. Dech emphasizes the body's ability to heal itself with the right support. Connect with Josh Dech, CEO of The Gut Health Solution, on LinkedInLearn More: https://gutsolution.ca/TIME STAMPS:00:00 Welcome to Everything Is Personal: Special Guest Josh Dech00:45 Josh's Early Life and Career Beginnings02:34 Family Dynamics and Growing Up in Windsor, Ontario04:35 Josh's Journey: From Troubled Teen to Paramedic15:44 Discovering a Passion for Gut Health and Nutrition21:00 Understanding the Gut Microbiome and Its Impact on Health27:57 Unveiling the Mysteries of Gut Health and Inflammation28:43 Exploring the Impact of Genetics and Diet on Gut Health30:26 The Carnivore Diet Experiment: A Personal Journey31:07 The Science of Gut Microbiome and Its Influence on Health34:37 Addressing Autoimmune Diseases Through Diet and Environment39:36 The Power of Personalized Nutrition and Holistic Healing47:15 Debunking Dairy Myths and Embracing Healthier Alternatives52:00 Quick Health Tips and the Importance of Eating Habits54:11 A Personal Touch: Music Favorites and Childhood Memories  EndoDNA: The breakthrough DNA test that matches you with the right cannabinoid products for your wellness journey.Endo·dna gives you two guaranteed ways to uncover your unique endocompatibility today.Click here to check out which product is right for you. Connect with EndoDNA on SOCIAL: IG | X | YOUTUBE | FBConnect with host, Len May, on IG

This episode we tried wireless headphones; caused serious reverb, so needless to say this was the 1st and last time. Recap of the 4th July Fleece Johnson is out (6:30) Continued Recap of 4th of July (7:45) Migos tribute to Takeoff (9:45) Autopsy Results of Big Pokey (11:00) C-Mac son calls in (13:45) Drinks We Grew up on Koolaid Recipe, Nesquick, Tang (15:45) Black People are Lactose and Tolerant (19:13) Recap the Submersible (24:00) Chicago Knockout King killed at restaurant (26:45) Popeyes Story w/ C-Mac (36:00) Homeless Population encounters (40:00) Jalen Green and his immaturity (47:00) Zion and Moriah Mills at it again (54:00) Tina Turner and Patti LaBelle (57:00) YK Osiris and Suhkihana (1:01:00) --- Support this podcast: https://podcasters.spotify.com/pod/show/4kingspodcastent/support

Kelsey can't find the right orange fragrance, Robert yearns to spread Democracy, we need good shoes. YMBToAP's Website YMBToAP's Redbubble Alicia Keys Before / Alicia Keys After Our theme song is "The Grim Reaper Blows the Horn" by Firage. This work is licensed under a Creative Commons Attribution 4.0 International License. Find and friend YMBToAP on social media! Patreon | Instagram | YouTube | TikTok | Twitch | Twitter Learn more about your ad choices. Visit megaphone.fm/adchoices

If you have a dairy allergy, it probably doesn't surprise you that it's one of the more complex common food allergies. While there are 25 proteins in milk (yes, you read that right!), only a handful have been shown to trigger antibody production against them. Now, remember that a dairy allergy is different from being lactose intolerant. Lactose intolerance is considered a non-allergic reaction to milk products that can lead to uncomfortable GI symptoms like bloating, gas, and diarrhea. Anaphylactic dairy allergy symptoms include hives, swelling, coughing, wheezing, nausea, and vomiting, and these usually manifest shortly after you eat the food containing dairy. BUT this is where it gets confusing. There are several non-IgE-mediated milk allergy symptoms that affect the gastrointestinal tract. These reactions are immune-mediated…which can make it really difficult to differentiate between lactose intolerance and a true milk products allergy. Dr. Stacy Silvers returns to the podcast to clear up some confusion surrounding the complexity of dairy allergy. He's a board-certified allergist specializing in environmental and food allergy diagnosis, treatment, and prevention. And he oversees the allergy program and protocols, and also leads the food allergy and oral immunotherapy (OIT) program at Aspire Allergy & Sinus. Dr. Silvers is considered an expert in the field of food allergy diagnosis and treatment and I'm THRILLED to share this interview with you! In This Episode: Are there specific milk proteins that cause dairy allergy symptoms? A1 casein vs A2 casein in dairy (which is better tolerated?) Can you have a dairy allergy to whey protein? Testing options to figure out a dairy allergy If you have a milk products allergy, are you only allergic to cow's milk? Can you stop dairy allergies? (OH BOY!) Dairy in topical products IF you have a dairy allergy Quotes “When you're looking at anaphylactic reactions to milk, there is a very, very high likelihood of there being cross-reactivity between cow's milk, goat, and sheep's milk. 90%, 95% of the time, if you react to cow's milk, you'll react to those other milks.” “What we find is the majority of infants or toddlers who have a milk allergy do have it resolved as they get older…It's roughly 50% will have it resolved by age six, according to one study. And it can oftentimes get better as the years go on after that.” Links Find Dr. Silvers online Follow Aspire Allergy on Instagram Healthy Skin Show ep. 269: Allergy Testing: Everything You Need To Know w/ Dr. Stacy Silvers Healthy Skin Show ep. 327: Demystifying Food Allergy Signs, Symptoms + Skin Rash w/ Dr. Ruchi Gupta Additional Research: Cow Milk Allergy Modulation of Milk Allergenicity by Baking Milk in Foods: A Proteomic Investigation Food Allergies and Cross-Reactivity

Today we're going to talk about the best and worst foods for lower abdominal pain. There are many different causes of lower abdominal cramping or pain. But, in my opinion, we can usually trace the problem back to the person's diet and malabsorption. If a person has a problem with malabsorption, they may also experience bloating, diarrhea, or loose stool. The more inflammation or gut problems you have, the more sensitive you're going to be to certain things like gluten, lactose, fruit, grains, legumes, beans, nuts, and seeds. A good thing to consume would be a stew with homemade bone broth. The collagen in the stew is great for inflammation in the gut. Adding vegetables to the stew is also fantastic because they will cook down to the point where they shouldn't bother your digestive system. High-quality saturated animal fats are important to help support the gut. This means the meat you add to your stew should have skin on it and should be fatty. Lactose-free whole-milk kefir or lactose-free goat milk kefir is also great to help support healthy digestion. To support the colon, you may want to consume probiotic foods. Ghee and fermented vegetables may also be beneficial. The best vegetable for digestive issues is cabbage. This may be because it contains sulforaphane or certain phytonutrients. Even people who have digestive problems like gastritis or irritable bowel syndrome may find it easier to consume cabbage.

Philippa Murphy is an Infant Gut Health and Postnatal Practitioner, a Lactation Consultant, Certified Nutritional Health Coach, and an accepted trainer of Health Visitors and Feeding Specialists in the UK. As a five-time Author, with her bestselling book BabyCues Prevent and Remedy Colic, Reflux,Lactose and Dairy Overload Naturally, Philippa is also the Founder of the revolutionary BabyCues Postnatal Evolution, which encompasses Four Global Health Campaigns that are remarkably evolving postnatal education and preventative intervention. These campaigns all come from the child's perspective with the two main pathways focusing on "cue-led communication and response," and "digestive understanding and balance."   Get 15% off all Phillipa's books and masterclasses at  christinehassler.com/baby and use promo code ChristineAndBabyCues