Podcasts about legumes

For years, I thought nutrition had to be all or nothing… you either perfectly tracked your food, followed a strict diet, or you were "failing." I spent so much time overthinking every meal, trying to find the “perfect” way to eat, only to end up feeling stressed, guilty, and frustrated.I thought true health meant rigid rules, obsessive tracking, and pushing myself to stick to the latest diet trend.But the truth? Nutrition should be about fueling your body, building strength, and creating habits that support your life, not controlling every bite.In today's episode, I'm answering your top nutrition questions: from intermittent fasting, to how to actually hit your protein goals, to healing your relationship with food in a way that feels empowering, not exhausting.If you've ever struggled with overcomplicating nutrition, feeling lost with protein targets, or rebuilding trust with your body, this episode is for you!I Also Discuss:(00:00) Nutrition Myths You Still Believe (and What Actually Works)(07:41) How Much Protein You REALLY Need (Without Going Crazy)(16:17) Healing Your Relationship With Food (Without Strict Diets)(18:07) Navigating Sobriety When Your Partner Still Drinks(24:47) Why Broads Is Different: Strength Over ScalThank You to Our Sponsors:Broads App – Get structured, progressive training and a powerhouse community to keep you strong, consistent, and unstoppable. Join at broads.app and use code PODCAST for 20% off your first month!Find more from Tara: Website: https://www.taralaferrara.com/Instagram: @taralaferrara @broads.podcast @broads.appYoutube: Tara LaFerraraTiktok: @taralaferrara

Nous sommes le 24 juin 1912, ouvrons notre journal « La Meuse », fondé, à Liège, cinquante-six ans plus tôt, durant la nuit de la Saint-Sylvestre, par les industriels Gérard Nagelmackers, Félix Capitaine et les chevaliers Léon et Charles de Thier, on peut lire dans le quotidien : « À cette heure incomparable [8 heures], toute débordante de soleil, de joie et d'affairement intenses, le marché est animé d'une effervescence sans égale, d'un tumulte hétéroclite et exalté fait de tous les bruits, de tous les cris, de toutes les voix. Les aboiement entêtés et puissants des grands chiens d'attelage dominent à intervalles égaux le chœur aigu et assourdissant des voix de femmes qui se croisent, se mêlent, ripostent, offrent, appellent, marchandent, discutent et crient sans merci. Une foule mouvementée et pittoresque des acheteuses circule lentement entre la double haie des marchandes. Le trousseau de clefs, le porte-monnaie et le filet à provisions dans la même main, elles avancent lentement d'un pas hésitant et traînard, entre les tas de légumes, de fleurs et de fruits qui s'amoncellent généreusement sur le pavé. Elles toisent les marchandises d'un regard qui se défie, d'instinct leur lèvre garde toute prête la moue qui déprécie, expression initiale des marchandages interminables. » Revenons, aujourd'hui, sur la destinée des légumes, du potager à l'assiette des Belges. Avec nous : Pierre Leclercq, historien de l'alimentation, collaborateur scientifique à l'ULG, responsable du Petit Lancelot qui nous propose des repas-conférences où la gastronomie se mêle à la découverte culturelle. Sujets traités potager, belge, Gérard Nagelmackers, Félix Capitaine, marchands, provisions, légumes, fleurs, fruits , Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/5936 Intéressés par l'histoire ? Vous pourriez également aimer nos autres podcasts : L'Histoire Continue: https://audmns.com/kSbpELwL'heure H : https://audmns.com/YagLLiKEt sa version à écouter en famille : La Mini Heure H https://audmns.com/YagLLiKAinsi que nos séries historiques :Chili, le Pays de mes Histoires : https://audmns.com/XHbnevhD-Day : https://audmns.com/JWRdPYIJoséphine Baker : https://audmns.com/wCfhoEwLa folle histoire de l'aviation : https://audmns.com/xAWjyWCLes Jeux Olympiques, l'étonnant miroir de notre Histoire : https://audmns.com/ZEIihzZMarguerite, la Voix d'une Résistante : https://audmns.com/zFDehnENapoléon, le crépuscule de l'Aigle : https://audmns.com/DcdnIUnUn Jour dans le Sport : https://audmns.com/xXlkHMHSous le sable des Pyramides : https://audmns.com/rXfVppvN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

My guest is Dr. Christopher Gardner, Ph.D., professor of medicine and director of nutrition studies at Stanford. He is known for his pioneering research on the impact of dietary interventions on weight loss and health. We compare ketogenic, vegetarian, vegan and omnivorous diets—and why there is no one-size-fits-all approach. All agree, however, that eliminating or dramatically reducing processed foods is best for health. We discuss the protein needs controversy; plant vs. animal proteins; the importance of fiber and low-sugar fermented foods for gut health and inflammation; and how diet affects gene expression. We also review food allergies—including gluten, wheat, dairy and soy—as well as raw dairy. The episode offers data-supported advice for healthier eating. Read the episode show notes at hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Eight Sleep: https://eightsleep.com/huberman Mateina: https://drinkmateina.com/huberman BetterHelp: https://betterhelp.com/huberman LMNT: https://drinklmnt.com/huberman Levels: https://levelshealth.com/huberman Timestamps 00:00:00 Christopher Gardner 00:02:32 Is there a Best Diet?, Individual Needs, Geography & Diet, Lactose 00:11:02 Sponsors: Eight Sleep & Mateina 00:13:49 Raw Milk, Lactose Intolerance 00:20:33 Wheat Allergies, Gluten Intolerance; Celiac Disease 00:25:12 Processed Foods, Food Dyes, Research Outcomes, NOVA Classification, GRAS 00:33:44 Processed Foods, Economic & Time Considerations, US vs European Products 00:39:59 Food Industry Funding, Investigator Influence, Equipoise, Transparency 00:50:10 Sponsors: AG1 & BetterHelp 00:53:11 Industry Funding, National Institute of Health (NIH) 00:56:41 Whole Food, Plant-Based Diet; Diet Comparison, DIETFITS, A TO Z Study 01:10:24 Nutrition Naming, Omnivore, Meat, Animal Feeding Operations (CAFO) 01:17:14 Transforming American Diet; Taste, Health & Environment 01:22:26 Sponsor: LMNT 01:23:43 Food Preparation, Chefs, Improve School Food 01:29:54 Scalability, Mega-Farms, Small Farm & Farmer Loss 01:34:25 Protein Requirements, Dietary Protein Recommendations, Standard Deviations 01:45:33 Protein & Storage 01:52:12 Plants & Complete Proteins?, Legumes, Bioavailability 02:01:58 Sponsor: Levels 02:03:17 Beyond Meat, Impossible Meat, Ingredients, Sourcing Meat, Salt 02:09:18 Vegan vs Omnivore Diet, Twin Study, Cardiometabolic Markers, Genes, Microbiome 02:20:24 Health Science Communication, DEXA; “Protein Flip” Diet; Food Patterns, Caloric Intake 02:31:29 Microbiome, Inflammation, Fiber, Tool: Low-Sugar, Fermented Food 02:45:32 Acknowledgements 02:47:55 Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, Sponsors, YouTube Feedback, Protocols Book, Social Media, Neural Network Newsletter Disclaimer & Disclosures

C'est à une commune rurale de Wallonie picarde que Walid, Juan d'Oultremont et Michaël Albas s'intéressent cette semaine : Silly, dans le Hainaut ! Ses villages, ses champs, ses jolis coins, ses nombreuses activités culturelles et « Le Salon », ancien local de répétition de la fanfare transformé depuis plus de 25 ans en salle de concerts (et elle en a vu défiler des noms !) qui accueille toute l'équipe pour votre émission quotidienne alliant subtilement culture générale, bonne humeur et gai savoir e compagnie d'Eric et Franck, les jouteurs du jour. Silly ce sont aussi des bonnes tables et des passionnés, notre invité du jour en est un : Tom Moreau a été élu meilleur jeune rôtisseur de Belgique, il est au micro de Walid pour parler cuisson et produits locaux avant de regagner ses fourneaux, à https://latabledejeanne.be/ Merci pour votre écoute Salut les copions, c'est également en direct tous les jours de la semaine de 16h à 17h sur www.rtbf.be/lapremiere Retrouvez tous les épisodes de Salut les copions sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/19688 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Key Points: • Origins: Inspired by the traditional diets of countries like Greece, Italy, and Spain. • Core principles: • Emphasis on fresh vegetables, fruits, whole grains, and legumes. • Healthy fats like olive oil and nuts. • Lean proteins—particularly fish and poultry. • Herbs and spices for flavor instead of salt. • Moderation with red wine and dairy (optional, and always in consultation with a healthcare provider).    Fun fact: The Mediterranean diet is consistently ranked as one of the healthiest diets globally due to its heart-protective benefits. The Mediterranean Diet is a way of eating based on the traditional dietary habits of countries bordering the Mediterranean Sea, including Greece, Italy, and Spain. It's renowned for promoting long-term health, especially for heart health, and is often hailed as one of the healthiest diets in the world.   The Mediterranean diet draws inspiration from the eating patterns of Mediterranean countries, where the focus has always been on fresh, seasonal, and local ingredients. It's a way of life that emphasizes balance, community, and enjoying meals together. This diet has been studied extensively and is linked to a variety of health benefits, particularly in reducing the risk of heart disease and stroke.   Fruits and Vegetables One of the hallmarks of the Mediterranean diet is an abundance of fresh fruits and vegetables. These are typically eaten in every meal, providing a rich source of vitamins, minerals, and antioxidants. Vegetables like tomatoes, spinach, and peppers, and fruits like oranges, grapes, and apples, are common. Whole Grains and Legumes Whole grains such as whole wheat bread, brown rice, and quinoa are staples. Legumes like lentils, chickpeas, and beans are also featured prominently. These foods are high in fiber, which promotes digestive health and helps maintain stable blood sugar levels. Healthy Fats Olive oil is the primary source of fat in the Mediterranean diet. It's rich in monounsaturated fats, which are heart-healthy. Nuts, seeds, and avocados also provide healthy fats, which are important for brain function and overall health. Lean Proteins Lean proteins, especially fish and poultry, are preferred over red meats. Fish like salmon, sardines, and mackerel are high in omega-3 fatty acids, which are crucial for heart health. Poultry is typically consumed in moderate amounts, and red meat is eaten sparingly. Herbs and Spices The Mediterranean diet emphasizes using herbs and spices to add flavor to dishes instead of relying on salt. Common herbs and spices include garlic, basil, oregano, thyme, rosemary, and cinnamon, which also offer additional health benefits due to their antioxidant properties. Moderation with Dairy and Wine Dairy is consumed in moderation, with an emphasis on low-fat or fat-free options like Greek yogurt and cheese (often feta or Parmesan). Wine is also consumed in moderation, usually red wine, and often with meals. It's important to note that wine should only be consumed if it's appropriate for your health and lifestyle, and always in consultation with a healthcare provider. The Mediterranean diet is consistently ranked as one of the healthiest diets globally, largely because of its heart-protective benefits. Studies have shown that people who follow the Mediterranean diet have a lower risk of developing heart disease, high blood pressure, and diabetes. It's also linked to a longer life expectancy and a lower risk of cognitive decline. In summary, the Mediterranean Diet is not just a way of eating but a lifestyle that focuses on whole, natural foods, healthy fats, lean proteins, and a moderate, balanced approach to eating. Whether you're looking to improve heart health, manage weight, or just eat more mindfully, the Mediterranean diet provides a delicious and sustainable way to nourish your body.    Scientific Benefits: • Blood sugar control: • The fiber from vegetables, whole grains, and legumes slows the absorption of glucose, preventing spikes. • Heart health benefits: • Rich in healthy fats and antioxidants, reducing inflammation and supporting cardiovascular health—a key concern for diabetics. • Weight management: • The diet is naturally lower in processed foods and sugar, promoting weight control, which can improve insulin sensitivity.     Breakfast: • Greek yogurt parfait with chia seeds, berries, and a sprinkle of nuts. • Vegetable omelet with spinach, tomatoes, and feta cheese.    Lunch: • Mediterranean salad bowl: Romaine, cucumbers, tomatoes, olives, grilled chicken, and a lemon-olive oil vinaigrette. • Hummus and veggie wrap: Whole wheat wrap with hummus, shredded carrots, cucumbers, and leafy greens.    Dinner: • Baked salmon with roasted zucchini and quinoa (season with lemon, garlic, and herbs). • Stuffed peppers with ground turkey, tomatoes, and brown rice.    Snack: • Mixed nuts with a few olives. • Cucumber slices with tzatziki.  Segment 5: Practical Tips for Getting Started (5-7 mins)    Shopping Tips: • Stick to the perimeter of the grocery store for fresh produce, lean meats, and whole grains. • Read labels: Choose olive oil-based dressings over creamy or sugary ones.    Meal Prep Strategies: • Batch cook grains and proteins for easy meal assembly during the week. • Make your own Mediterranean spice blend with oregano, thyme, garlic powder, and paprika.  

Are cover crops a worthwhile investment? Do their benefits outweigh their potential drawbacks?   Join Mike Howell and North Dakota State University's Assistant Professor of Extension Soil Science, Dr. Brady Goettl, as they explore the value of planting cover crops for your soil (and not for sale). From Dr. Goettl's opinion on the benefits and drawbacks of cover cropping to current incentive programs and practical tips for cover crop planning, we discuss it all in this exciting episode. Tune in today to uncover Dr. Goettl's path in soil health and fertility while gaining practical insights for cover cropping on your operation. Plus, you'll uncover what Dr. Goettl says to every farmer considering the use of cover crops.   Looking for the latest in crop nutrition research? Visit nutrien-ekonomics.com   Subscribe to our YouTube channel: https://www.youtube.com/@NutrieneKonomics

So many people ask me, Sara, how can I get to my daily protein requirement without consuming animal products? After recording this episode with Mege, I thought….think of beans like chicken! I often hear people say, I'm so tired of chicken. Yet, many of us are compelled to find a new and different flavorful recipe to prepare it, right?  So I hope this episode opens your mind to the diverse ways you can add a wide variety of legumes to your meals. We know that when beans, peas, and lentils are combined with other foods, the result is a dish with all of the 9 essential amino acids found in animal products. I'm definitely going to implement some of Mége's time saving and taste tips this week. To learn more visit my website empoweredhealthyliving.org where you can subscribe to my Reset & Launch membership to give you all the tools, strategies, and support you need to transform your life and health. Most of us need support to transform - it's not a question of will power! I've designed this membership program to be a no brainer - easy and flexible because no matter how badly we want different results, without the right support, education, accountability, and structure, it's nearly impossible to get there.  May you be happy and healthy.

Ces dernières années, la tendance des potagers connaît un essor spectaculaire. Mais les gestes traditionnellement recommandés dans un potager sont-ils vraiment utiles, et ne sont-ils pas parfois carrément nuisibles ? Après un infarctus, Didier Helmstetter, ingénieur agronome, a repensé entièrement sa manière de cultiver. Le résultat : une approche à la fois simple et innovante, qui permet de produire des légumes d'une qualité exceptionnelle, sans travail du sol, sans buttes, sans carrés potagers, sans compost et sans pesticides. Un ouvrage essentiel pour ceux qui veulent comprendre avant d'agir, et cultiver autrement. Merci pour votre écoute Tendances Première, c'est également en direct tous les jours de la semaine de 10h à 11h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes de Tendances Première sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/11090 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

This week we speak with internationally renowned physician and nutritionist, and New York Times bestselling author Dr. Michael Greger about his upcoming book, THE HOW NOT TO AGE COOKBOOK: 100+ Recipes for Getting Healthier and Living Longer is a fully illustrated cookbook filled with recipes to make you healthier as you age.   In The How Not to Age Cookbook, decades of scientific research are put to use in over a hundred recipes that will leave readers feeling nourished for years to come. Each of these simple, nutrition-packed dishes (like chickpea and tempeh breakfast burritos, edamame bisque, pinto bean spread, or mushroom hummus wraps) uses ingredients that have been proven to promote a healthy lifespan drawing on inspiration from the places around the world where people traditionally live the longest.   Grounded in the latest nutrition science, The How Not to Age Cookbook is chock-full of delicious meals, snacks, and beverages that will keep the body both nourished and youthful. In addition to discussing interventions to regulate the eleven aging pathways, Dr. Greger will also share tricks for taking unpalatable powders and tips on how to cook legumes on the stovetop.   Chapters 00:00 Introduction to Healthspan and Cooking 03:00 The Role of Legumes in a Healthy Diet 05:51 Practical Tips for Healthy Eating on the Go 08:58 The Gap in Medical Nutrition Education 12:13 The Importance of Communication in Nutrition 14:54 Marketing Healthy Eating and Social Influences 18:01 The Social Aspect of Healthy Eating   Thank you to our show sponsor: https://www.neulight.io/?utm_source=shiftingschool&utm_medium=podcast&utm_campaign=fallsponsorship&utm_id=1

Keith & Freya are planting their runners this week, with three varieties and a little, tiny pencil mouthed competition! ( Listen to take part!)Frost is our enemy and that goes for sunflowers too! We've got a ton of varieties and they're good for insects with seeds that hoomans cn enjoy, as well as feeding the birds in the winter..... 

Join Kim Murphy as she explores the ancient wisdom of using food as medicine, inspired by Hippocrates. Learn about the five pillars of whole food plant-based eating and how they can transform your health. Discover the power of whole grains, fruits, vegetables, legumes, and nuts and seeds in preventing chronic diseases and promoting longevity. #FoodAsMedicine #PlantBasedHealth #AncientWisdom

Chasing the ‘perfect’ diet is a trap; which is really great news for our brand. Simon Hill, nutritionist, physiotherapist, and host of The Proof podcast, joins us in the Academy of Imperfection to break down whether the latest dietary trends on social media actually match up with nutrition science. In this episode, Simon unpacks the role of both genetics and lifestyle choices in shaping our health, and specifically our risk of disease. Acknowledging the pressure, and sometimes shame, that comes with chasing the ‘perfect’ diet, Hugh, Ryan, and Josh discuss how to encourage kids to build positive relationships with food, and the incredible significance of ‘joy’ and ‘human connection’, that occurs when we get together to eat. And then, of course, we play Simon Says and bust some food-myths about supplements, plant protein, and whether breakfast is the most important meal of the day. Simon, thank you for all that you says. To watch this full episode on YouTube, follow this link: https://bit.ly/4jyH2NL

HORTI RESENHA #96 - A importância do mercado brasileiro de frutas, legumes e verdura

HORTI RESENHA #96 - A importância do mercado brasileiro de frutas, legumes e verdura

HORTI RESENHA #96 - A importância do mercado brasileiro de frutas, legumes e verdura

HORTI RESENHA #96 - A importância do mercado brasileiro de frutas, legumes e verdura

Simon and Shawn avoid the apocalypse and bunker down with Mesoamerica's finest fibre and protein rich legume. Plus a surprising amoun of talk about wargaming and how to deal when your hero is a monster. Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: When Your Hero Is a Monster: https://www.youtube.com/watch?v=T31HKuabyMA Summer Savoury: https://www.albertcountymuseum.com/news/2017/7/20/summer-savory-the-herb-of-acadie Cassoulet: https://www.bonappetit.com/recipe/classic-cassoulet Elk Chilli: https://www.eatdrinkbreathe.com/elk-chilli/ White Sails Brewing: https://whitesailsbrewing.com/beer/ Sober Carpenter Brewing:  https://sobercarpenter.com/

Think you're getting enough fiber? Chances are, you're not - a shocking 90% of us fall short. But this isn't just about staying regular. Join us as we reveal why it's the unsung hero of nutrition. From feeding your gut bacteria (so they don't eat your intestinal lining!) to boosting brain health, controlling blood sugar, and even helping your body remove toxins - fiber does way more than you might think. Learn the difference between soluble and insoluble fiber, discover the best food sources, and get practical tips for gradually increasing your intake without the uncomfortable side effects. This episode explains why fiber is so important and deserves more attention, whether you're very health-conscious or just starting to improve your diet.

It's Pulses Week and this year I've teamed up with The Grains & Legumes Nutrition Council and we are keeping it easy! We cover: 10 easiest ways to include legumes (beans/peas) in your diet FREE e-RECIPE BOOKOne-liners you don't want to miss:“Legumes support a healthy gut, help improve overall health, are full of key nutrients like protein and fibre and reduce risk of chronic disease.”“1 cup of cooked peas provides 8g of protein and because it is a plant protein, also provides fibre, about 8g. In terms of micronutrients, just to name a few - peas contain iron, zinc, vitamin C and vitamin K. ““Now it doesn't get much easier than canned legumes. Crack the can, drain the liquid and you have your beans. One of the easiest ones for forming a dish is the four bean mix can. I mean, who doesn't love a 2 for 1 let alone a 4 for 1.”Support the show

In this episode of Nutrition Science Bites, Prof Clare Collins and Ilyse Jones discuss differences between legumes, pulses, beans and why they are a great source of nutrients, including protein and fibre. The talk about practical tips for incorporating pulses into healthy eating as well as being inexpensive and versatile across cuisines. They chat about the low consumption of pulses in Australia and practical tips for using pulses in cooking, the health benefits associated with increased intake, and encouragement for listeners to experiment with different recipes.No Money No Time article on legumes, pulses and dried beans: https://nomoneynotime.com.au/hacks-myths-faqs/love-your-legumes-this-pulses-weekNo Money No Time legume recipes at this link: https://nomoneynotime.com.au/healthy-easy-recipes/filter/keywords--legumesGrains and Legumes Nutrition Council (GLNC) link to a free GLNC #PulsesWeek e-recipe book: https://www.glnc.org.au/recipes/recipe-books/love-your-legumes-with-our-new-e-book/Australian Guide to Healthy Eating: https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eatingOur No Money No Time email: nmnt@newcastle.edu.au and our Nutrition Science Bites email: nutritionsciencebites@newcastle.edu.au Here's the link to the Healthy Eating Quiz https://quiz.nomoneynotime.com.au/loginHere's the link to the No Money No Time closed Facebook group (be sure to take the Healthy Eating Quiz first) https://www.facebook.com/groups/386824626838448This episode is supported by the Grains and Legumes Nutrition Council (GLNC), who did not contribute to the episode content.Keywords: Pulses, legumes, nutrition, health benefits, plant-based protein, dietary fiber, amino acids, folate, iron, healthy eating, Australian Guide to Healthy Eating, cooking tips, healthy eating, meal planning Hosted on Acast. See acast.com/privacy for more information.

Join us for an episode brimming with laughter and plant-based wisdom as we navigate the world of celebrities and vegan nutrition. We kick off by poking fun at some beloved Canadian stars before diving headfirst into a vibrant discussion with our special guest, registered dietitian Natalie Fox. Natalie debunks the myths of veganism, offering clarity on B12, iron, and omega-3 deficiencies while serving up practical tips to make plant-based cooking a breeze. With her expert advice, you'll find that adding beans, tofu, and the right sauces can transform any meal into a culinary delight without the fuss.Our conversation takes a heartfelt turn as we address topics like binge eating and food scarcity, exploring how shifting from control to curiosity can promote healthier eating habits. We share insights on embracing imperfection, particularly for those with neurodivergent lifestyles, and highlight how a flexible mindset can help in achieving personal health goals. Together, we tackle the challenges of supplement myths, unraveling the exaggerated claims in the industry and emphasizing the importance of informed choices tailored to individual needs.We wrap things up by celebrating the unassuming magic of beans in both savory and sweet creations, from chickpea blondies to black bean brownies. The episode offers a humorous look at food trends and marketing gimmicks, keeping our listeners entertained with a light-hearted exploration of social media milestones and future plans. With humor and meaningful insights, this episode promises not only to entertain but also to inspire a more thoughtful approach to nutrition and personal growth.You can find Nataliehttps://nataliefoxrd.com/https://www.tiktok.com/@natalie.fox.rdhttps://www.instagram.com/natalie.fox.rd/ Support the showYou can find us on social media here:Rob TiktokRob InstagramLiam TiktokLiam Instagram

 “The Protein Puzzle: Debunking Myths About Protein Deficiency in India”   This episode explores and debunks the myth of protein deficiency in India, highlighting that most Indians meet their protein needs through balanced diets.  It explains the Protein-to-Energy Ratio (PER) and how traditional food pairings like cereals and legumes enhance protein quality. Key insights include varying protein needs across age groups, the risks of overconsumption, and practical tips for improving dietary protein through affordable, accessible options.  The episode emphasizes that protein is a vital part of a holistic diet, naturally achieved through thoughtful planning and traditional practices.

 After much research:Cancer lovesAcid food,- this means meat, fish, cocked food… No OxygenSugar1. Cancer and other diseases need an acid environment from PH5.5… And that comes true for all meat/fish eaters! Their PH level is below Ph 5.5An acid environment promotes yeast and all fungus.So, the more acidic your body is, the easier it becomes for cancer to grow and spread.A healthy body typically has a PH level of around 7.4 which is slightly alkaline.Just make a test by yourself and check your urine with Litmus paper…We need to alkalize the body. Eat alkaline food like fresh unprocessed, uncooked fruits and vegetables…This means a plant-based diet without processed food like vegetable oil, sugar, trans fat, and meat prevents and can heal cancer.Eat only unprocessed, gluten-free, whole grains, like brown rice, quinoa, flax seeds, and millet at least 90 grams daily.Tumors are harmless until they get a blood supply.That is called Tumor angiogenesis…And when they hijack the angiogenesis system they get from the blood oxygen and nutrients.From a 2mm size, they can grow within 2 weeks 16000 times.Food that is anti-androgenic cuts the blood supply from the cancer- or tumor cells and starves so the cancer.1. Green tea because it contains catechins and that is anti-androgenic.And even it:Lower inflammationBoost immune systemDon't prepare green tea with boiling water, first, it doesn't taste delicious, and second, you destroy the catechins!How to make healthy green tea?Put hot water 70-80 Celsius over loose tea leaves and let it cool down and then it produces the catechins or EGCG and only then can it be beneficial. When using teabags, shake them in the hot water. Consistent daily consumption of matcha or green tea can help maintain high levels of catechins in your body.Drink only 2-3 cups of green tea or matcha daily, because you would take in too much caffeine. The most catechins from the green tea you gain, when you let the green tea leaves soak 30 minutes in 80Celsius hot water.2. KaleCauliflower, Brussels sprouts,All kinds of KaleBecause inside is sulforaphane they boost immune systemLower inflammation Are anti-Androgenic  Broccoli sprouts have the most sulforaphane and 100 times more sulforaphane than Broccoli.The broccoli stem 2 times more than the top.3. Papaya lowers the risk of lung cancer.The red color papaya contains carotenoids Are anti-inflammatoryanti-Androgenic  4. Purple potatoes (with purple flesh), and red potatoes (with orange to reddish flesh) you can even eat them raw when you ground them or put them in an electric blender, -delicious. They're also easier to cook and you can add them to any meal.They contain anthocyaninAre anti-inflammatoryAnti-Androgenic has Vitamin A and  C  Kills cancer stem cells.5. Pomegranates packed with bio actives like ellagitanninsanti-Androgenic  Stimulates the lower Colon to produce mucus and helps healthy gut bacteria. 6. Garlic, Ginger, and Turmeric are anti-androgenic and kill cancer cells.7. Legumes like lima beans, lentils, soybeans...8. Lemons9. Nuts, like almonds, Brazil nuts, walnuts… not more than 50 gr per day.10. dark leafy greens Including kale, spinach and parsley11. Berries, like blueberries, strawberries, raspberries12. TomatoesMy Video:  What food prevents and heals cancer? https://youtu.be/kP_In3z0aDIMy Audio: https://divinesuccess.net/wp-content/uploads/2021/Podcast4/What-food-prevents-and-heals-cancer.mp3

Are you worried that eating plant-based means you'll be forced to eat beans? Maybe everything you've looked into or read so far about plant-based eating has mentioned beans, so it seems that beans are a necessary part of a plant-based diet. But you've disliked them ever since your childhood years. What do you do now? If this is the main roadblock you're facing to beginning a health transforming plant-based diet, let's talk about it. In this episode, I'll share 3 key reasons why you can still get started eating plant-based, even if you aren't excited about the beans. Listen in!   Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com Join -> www.plantnourished.com/ppltcourse Connect in the Facebook Community -> www.bit.ly/pbdietsuccess Apply -> Free Rapid Health Transformation Call: https://bit.ly/plantnourished Free Resource -> Quick Start Grocery Guide for Plant-Based Essentials: www.plantnourished.com/groceryguide     Have a question about plant-based diets that you would like answered on the Plant Based Eating Made Easy Podcast? Send it by email (healthnow@plantnourished.com) or submit it by a voice message here: www.speakpipe.com/plantnourished  

What's the point of science if you can't communicate what you've discovered? This week Dr Shane spends time with four of Australia's FameLab finalists: early career scientists who present their original findings with just 3 minutes (and a prop)! Dr Clair Richards from the University of Technology Sydney expands on her work on preeclampsia and growing placental organoids, so that research can be conducted without further risk to mothers or their babies. Murdoch University animal production scientist, Georgia Welsh discusses her work on winter lambing management by providing different feed and shelter options. Auriane Drack, a PhD candidate at the University of Melbourne and Baker Heart and Diabetes Institute, shares her work navigating the complexities of treating heart disease.Finally, FameLab 2024 winner and PhD candidate Johannes Debler from Curtin University and the Centre for Crop and Disease Management discusses the arms-race between fungus and many of the legumes that are critical part of our agriculture.Program page: Einstein-A-Go-GoFacebook page: Einstein-A-Go-GoTwitter: Einstein-A-Go-Go

In this episode of the Heal Thyself Podcast, Dr. G dives deep into the powerful connection between nutrition and mental health. Discover the top 10 foods scientifically proven to boost brain function, enhance mood, and reduce stress. From leafy greens and berries to fermented foods and dark chocolate, learn how these nutrient-packed options can transform your mental well-being. Dr. G also shares practical meal suggestions and simple tips to make healthier food choices that fuel both your body and mind. Tune in to take the first step toward a happier, healthier you! #superfoods #mentalhealth #wellness === Thank You To Our Sponsor! Birch Click here https://birchliving.com/healthyself to get 20% off your Birch mattress plus two free pillows. === Show Notes: 00:00:24 - Welcome to the Heal Thyself Podcast 00:00:53 - The Importance of Mental Health Awareness 00:01:15 - Mental Health Statistics and Growing Concerns 00:02:00 - Holistically Approaching Mental Health 00:02:26 - The Impact of Diet on Mental Health 00:03:02 - Nutrient-Dense Foods vs. Process Foods 00:03:44 - Key Nutrients for Brain Health 00:04:04 - Introduction to the Top 10 Foods for Mental Health 00:04:28 - Leafy Greens: The Top Food for Mental Health 00:05:02 - Nutritional Benefits of Leafy Greens 00:08:32 - Join the Dr. G Community for Updates 00:08:46 - Introduction to Berries as a Key Food 00:09:00 - Antioxidant Benefits of Berries 00:09:33 - Berries and Cognitive Health 00:10:08 - The Importance of Walnuts for Brain Health 00:10:24 - Introduction to Omega 3s and Brain Health 00:11:09 - Importance of Fermented Foods for Gut Health 00:12:24 - Connection Between Gut Health and Mood Regulation 00:13:17 - Benefits of Dark Chocolate for Brain Function 00:14:32 - Role of Legumes in Mental Health 00:16:02 - Avocado's Impact on Brain Function and Mood 00:17:47 - Advantages of Whole Grains for Mental Health 00:18:36 - Benefits of Sweet Potatoes for Reducing Depression 00:19:34 - Meal Plan for Better Brain and Mental Health 00:21:16 - Conclusion and Nutrient-Dense Meal Suggestions 00:21:39 - Importance of Food Choices 00:21:56 - Encouragement for Small Changes 00:22:09 - Closing Remarks

Para 2025, obstáculos na economia preocupam, mas lideranças apostam em cenário positivo para manutenção do crescimento

Em uma cidade de 53 mil habitantes do interior de São Paulo, caminhões transitam carregados de legumes. Eles chegam de outros estados para serem lavados por pessoas e máquinas que trabalham em longas jornadas no meio da água. Em nome de uma cenoura lisinha ou de uma batata lavada, questões trabalhistas, sociais, ambientais e sanitárias presentes no curto-circuito da alimentação. Esse episódio nos convida para um zoom em uma das etapas invisíveis no caminho dos alimentos. A ficha técnica completa, com todas as fontes de informação está disponível em nosso site. O Joio e o Prato Cheio são mantidos com o apoio de organizações da sociedade que atuam na promoção da alimentação adequada e saudável. Esta temporada tem o apoio da Fundação Heinrich Boll. ACT Promoção da Saúde, Oak Foundation, Ford Foundation, Instituto Ibirapitanga e Instituto Clima e Sociedade são apoiadores regulares dos nossos projetos.Entre em nosso canal do Whatsapp e fique mais perto da nossa comunidade. Contamos com a colaboração  de leitores e ouvintes para continuar produzindo conteúdo independente e de qualidade. Se puder nos apoiar financeiramente, todos os caminhos estão aqui. Se não puder, divulgue a Prato Cheio pra família e amigos, isso nos ajuda muito!

Triforce! Episode 298! We're back after a few weeks break! Sips updates us on yet another Center Parcs holiday, Lewis "Babe" Brindley blows up a hoover and Pyrion invites us on a lifetime cruise where we have to make our own prison wine... Go to http://expressvpn.com/triforce today and get an extra 3 months free on a 1-year package! Support your favourite podcast on Patreon: https://bit.ly/2SMnzk6 Music courtesy of Epidemic Sound. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Text Dr. Black your questions or comments.In this Five Fun Fact episode of the 'Eat Your Greens' podcast, Dr. Black proves that beans can be fun to talk about and to eat! Discover what legumes are, including various beans, peas, lentils, soybeans, and chickpeas. Learn about their historical significance, nutritional benefits, and how they contribute to a healthy diet. Also, explore some surprising facts, like their role in sustaining the environment and their presence in the diets of the longest-living people on the planet. Packed with a bunch of fun facts, this episode provides a comprehensive look at legumes and their importance in our diet and the world. Don't forget to follow and rate the podcast for more insightful episodes.If you enjoyed this episode, please take a moment to rate it, leave a review, and most importantly, share it with a friend! For my free guide to Living a Plant-Forward Life, visit the show website and subscribe! eatgreenswithdrblack.com For resources related to a plant-based diet or if you struggle to afford healthy food for your family, please go to eatgreenswithdrblack.com/resources.You can contact Dr. Black at dr.black@eatgreenswithdrblack.comI am happy to answer general questions related to the information presented on this podcast. Be advised that I will never offer specific medical advice via this website, even if your child is an established patient in my practice. If you have concerns about your child's health or growth, please contact their doctor.Thanks for listening and don't forget to Eat Your Greens!

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Today we chat about legumes (seeds) such as beans, lentils, peas, peanuts, etc. There's some controversy out there about lectins in these foods, so Dr. Alex helps us understand why that is and who might be sensitive to them. Join our Facebook group:  https://www.facebook.com/groups/happyhealthystrongpodcast Follow us on Instagram: @happyhealthystrongpodcast Contact us: greatriverfamilywellness@gmail.com   This podcast is for educational purposes only and is not intended as medical advice. Thank you for listening!

Wondering how to fine-tune your nutrition for peak endurance performance? I've got you covered.  Today, I'll be sharing my top 10 "superfoods" that every endurance athlete should consider incorporating into their diet. I'm not talking about the typical marketing gimmick superfoods; I'm talking about nutrient-dense foods that genuinely enhance performance and overall health. Berries are rich in antioxidants, in particular flavonoids, that help combat inflammation and oxidative stress from workouts. They're also a great option for a low-carb, low-calorie snack that satisfies your sweet tooth. Berries are best when they're fresh, locally grown, and in season, but frozen berries can provide a good variety all year round! Eggs are an excellent source of high-quality protein and contain the amino acid leucine, which promotes muscle protein synthesis. They are also nutrient-dense, providing B vitamins, choline, selenium, vitamin A, iron, and phosphorus.  Remember to eat the whole egg, not just the whites, as the yolks contain most of the nutrients. Quinoa is a protein-rich grain, packed with fibre and essential amino acids. It's a great choice plant-based source of protein for vegetarian or vegan athletes. It's also particularly beneficial for anyone balancing their carbohydrate and protein intake. Legumes are nutrient powerhouses rich in protein and fibre. They are great for gut health and help in muscle repair and recovery. They can be added to salads, casseroles, and even spaghetti but, add them to your diet slowly to avoid gastrointestinal discomfort. Nuts and Seeds offer a great mix of protein and healthy fats. Each type offers different benefits so try and include a variety in your diet. While they are calorie-dense, studies have shown we absorb fewer calories from nuts than previously believed, so don't hold back! Mushrooms are an excellent source of B vitamins, antioxidants, and essential minerals. They're also one of the few foods that can provide vitamin D, which they generate when exposed to UV light. Mushrooms offer so many benefits that I'm thinking of giving them their own episode in the future. In the meantime, make sure you add them to your diet wherever possible. Beetroots are known for their high nitrate content, which enhances blood flow and oxygen delivery to muscles. While you'd need to eat a lot to see significant performance benefits, adding beetroots into your diet will support your overall cardiovascular health. Extra Virgin Olive Oil is a great source of monosaturated fat, which we rarely get enough of. It also contains bioactive molecules that help reduce oxidative stress and inflammation. Recent studies even suggest that its anti-inflammatory properties can rival those of ibuprofen. Deep-Sea Fatty Fish, like salmon, tuna, and mackerel, are rich in omega-3 fatty acids, essential for cardiovascular health, joint health, and overall brain function. Most people eat fish occasionally, but not enough to receive the full benefits.  Aim to include these in your diet two to three times a week. Green Leafy Vegetables are nutrient-dense, rich in vitamins A, C, K, E, and essential minerals. These versatile vegetables are great for protecting against disease and promoting overall health. So, don't just stick to spinach and kale; there are so many options here and eating a variety will bring maximum benefits! Remember, nutrition is about variety and balance. No single food item will make you a better athlete overnight, but incorporating a diverse range of these nutrient-dense foods into your diet will set you up for long-term health and optimal performance in your triathlon training.  If you have any questions about incorporating these foods into your diet or want to discuss specific nutrition strategies, please feel free to reach out. REFERENCES: Richard C, Cristall L, Fleming E, Lewis ED, Ricupero M, Jacobs RL, Field CJ. Impact of Egg Consumption on Cardiovascular Risk Factors in Individuals with Type 2 Diabetes and at Risk for Developing Diabetes: A Systematic Review of Randomized Nutritional Intervention Studies. Can J Diabetes. 2017 Aug;41(4):453-463. doi: 10.1016/j.jcjd.2016.12.002. Epub 2017 Mar 27. PMID: 28359773. Hess J et al. Impact of Agaricus bisporus Mushroom Consumption on Gut Health Markers in Healthy Adults. Nutrients. 2018 Oct 2;10(10). pii: E1402. doi: 10.3390/nu10101402. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6213353/ LINKS: Check how well you're doing when it comes to your nutrition with our 50 step checklist to Triathlon Nutrition Mastery: dietitianapproved.com/checklist   Start working on your nutrition now with my Triathlon Nutrition Kickstart course: dietitianapproved.com/kickstart It's for you if you're a triathlete and you feel like you've got your training under control and you're ready to layer in your nutrition. It's your warmup on the path to becoming a SUPERCHARGED triathlete – woohoo!   Join the waitlist for our next opening of the Triathlon Nutrition Academy www.dietitianapproved.com/academy   Website: www.dietitianapproved.com Instagram: @Dietitian.Approved  @triathlonnutritionacademy Facebook: www.facebook.com/DietitianApproved The Triathlon Nutrition Academy is a podcast by Dietitian Approved. All rights reserved. www.dietitianapproved.com/academySee omnystudio.com/listener for privacy information.

In this episode from 2011 I was joined by Keith Snow to talk about how to use many foods that are commonly sotred by preppers like whole grains, legumes and other dry goods and common food preps. Today’s episode of … Continue reading →

Hoje tivemos uma live incrível sobre a dieta carnívora, e quero compartilhar com vocês os principais pontos que abordamos. Se você perdeu, não se preocupe, porque vou resumir tudo aqui. A dieta carnívora é uma abordagem alimentar muito nutritiva e segura e que tem ganhado cada vez mais adeptos. Ela consiste em consumir exclusivamente alimentos de origem animal, como carne, peixe, ovos e laticínios. Sim, você leu certo: zero vegetais! Mas por que alguém faria isso? Benefícios da Dieta Carnívora: :::: Perda de Peso Sustentável: Ao eliminar carboidratos e açúcares, muitas pessoas relatam uma perda de peso significativa. A falta de picos de insulina ajuda a queimar gordura de forma eficiente. :::: Melhora na Energia e Foco: A dieta carnívora pode proporcionar níveis de energia mais estáveis e clareza mental. Sem flutuações glicêmicas, você se sente mais alerta. :::: Redução de Inflamações: Alguns estudos sugerem que a exclusão de alimentos vegetais pode ajudar a controlar inflamações crônicas e autoimunes. :::: Simplicidade e Saciedade: Não precisamos contar calorias ou pesar porções. A saciedade das proteínas animais é incrível. Mas e os vegetais? Na dieta carnívora, eles não têm vez. Adeus, saladas e brócolis! A ideia é que os nutrientes essenciais podem facilmente ser obtidos apenas dos alimentos de origem animal. Claro, é importante garantir variedade dentro dessa categoria para obter todos os aminoácidos e vitaminas necessários. :::::: Seja Membro e Receba Aulas e Conteúdos Exclusivos ::::: https://www.youtube.com/channel/UCgeSWvdpxC7Ckc77h_xgmtg/join Entre em meu Canal do Telegram: https://t.me/canalandreburgos Inscreva-se em nosso canal http://goo.gl/Ot3z2r Saiba mais sobre o Método Protagonista em: https://escoladoprotagonista.com.br/oferta Programa Atletas LowCarb: https://atletaslowcarb.com.br/programa-alc/ Me siga no Instagram https://www.instagram.com/andreburgos/

Ben Bacon is the founder of Lentilful, the instant meal company that launched 18 months ago and is rapidly growing its distribution. On this episode of ITS, Ben shares his thoughts on product, market, consumer, and sales channels, and resources. It's a must-listen for very early stage food startup.Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!In The Sauce is Powered by Simplecast.

Jazz joins us for Episode 15!What's on the plate:Power in the Name. Jamaican Sundays. Table Doilies. Rice & Peas. Anything But Chicken. Hold the Peas, Please. Plantain All Ways. Callaloo. Cauliflower Rice. Bulgar Wheat. Quinoa. Vegan Livelihood. Culinary Peculiarities. Warmed Wheetabix. Cornmeal Porridge. Ginger Tea. Jazz's Trail Mix. Ackee. Hard Food. Legumes. Ital Food. Broccoli. Grapes in Salads. Pistachios. Almonds. 19 Food Allergies. Life Drawing Culinary Co-Stars. Plot Twist: Slow-Roasted Lamb.Social MediaJazz's Instagram: @tajornLick the Plate's Instagram and TikTok: @licktheplatepodcastCameron's Instagram and TikTok: @cbjartslicktheplatepodcast@gmail.com Hosted on Acast. See acast.com/privacy for more information.

It's the final crumbdown. As we prepare to hang up our archaeology tools for the last time, we take one more walk down crumbs memory lane during the fabled, long-awaited, highly-unanticipated Block 4 Part 2. Yes, the Prodigal Block has returned at last as we sweep up the few remaining crumbs from Season 3 filming and lock in our final predictions for Episode 7 and 8 with mere hours to spare. We'll be scattering blue and yellow confetti in celebration of some very special nuptials, pondering the future with Eloise on the garden swings and stopping by the kitchens for a salaciously instructive installment of Baking with Legumes. So join us as we wave goodbye to the years of waiting, reminisce over fandom days gone by and strain our eyesights one final time on this hallowed Part 2 eve. Were they blurry? Yes, but they were our blurs. And they're about to get their happily ever after. * Show Notes Vogue: Interview with Nicola Coughlan Mirror: Queen Charlotte's Pomeranians Daily Telegraph: Interview with Julia Quinn Cat Quinn: Interview with Production Designer Alison Gartshore InStyle: How Bridgerton Costumes Were Made Recipe: Mary Peaches' Iced Lemon Pound Cake Crumbs Tribute Video * Follow Us Instagram⁠ TikTok YouTube

Parabéns Mariana, uma criança que adora legumes e um Cândido Costa nas Manhãs!

Ever been tempted by the cookie diet or wondered if you could actually snooze better after a bowl of lettuce? Dr. Sarah Ballantyne, a former improv comedian turned science communicator and Nutrivore dietary philosophy creator, joins us for an episode where humor meets health. She shares her personal narrative, from wrestling with disordered eating to the joy of reintroducing peanuts into her diet after over a decade. Balancing family and personal passions isn't easy, but Sarah's approach to nutrition—eschewing the idea of bad foods—could be your next life hack.Prepare to have your food biases challenged as we champion the nutritional underdogs like potatoes and mangoes. We'll discuss why the contents of your pantry, including canned clam liquid and lettuce, might be the unsung heroes of your diet. Sarah's insights from her book "Nutrivore" peel back the curtain on the health impacts of various foods on our lifespan, giving us plenty to ponder and potentially debunking some of those health trends you've heard about. Plus, get ready for practical tips on boosting your nutrient intake without spending a fortune.As we wrap up, we plunge into the myths surrounding farmed fish, and Sarah serves up a hearty portion of facts to counter the fears. Legumes get their moment in the spotlight, as we learn how to enjoy their benefits without the bloat. If you're curious about which nuts to nibble for brain health or how much calcium you really need to keep PMS at bay, then this is the episode for you. And because we love a bit of fun, we'll part with a chuckle over our favorite diet fads and share a blooper or two from our improv days. Tune in for an episode brimming with wit and wisdom that'll feed both your brain and your belly.You can find Dr. Sarahhttps://www.instagram.com/drsarahballantyne/?hl=enhttps://www.tiktok.com/@drsarahballantynehttps://nutrivore.com/ Support the Show.You can find us on social media here:Rob TiktokRob InstagramLiam TiktokLiam Instagram

Host Ginger Hultin talks with Chris Vogliano, a PhD and registered dietitian with a global perspective on food systems. Together, they dissect the deep-rooted connections between our dietary choices, health, environmental sustainability, and the profound impact of our food systems on climate change. They explore the role of diversity in our diets, specifically the importance of incorporating plant-based foods for both personal and planetary health. The dialogue sheds light on pressing issues such as food waste, malnutrition, and the role of sustainable food systems in combating climate change. In this episode, we'll cover: 04:03 The Impact of Food Choices on Climate Change 09:49 Exploring the Power of Legumes for Health and Environment 12:12 The Global Challenge of Food Waste 14:40 Sustainable Practices: From Canned Foods to Recycling 18:43 Prioritizing Actions for Environmental and Nutritional Health 27:07 Food and Planet: Advocating for Sustainable Food Systems About Ginger Hultin, MS, RD, CSO: Ginger Hultin is an integrative, clinical dietitian and cancer nutrition specialist with a master's degree from Bastyr University, where she currently serves as adjunct faculty teaching clinical nutrition. She has been in practice for over 10 years using a personalized, holistic nutrition approach. She runs a full-time virtual private practice, Ginger Hultin Nutrition where she helps clients with complex health problems improve their health thought nutrition. In addition to being the host of The Good Clean Nutrition Podcast, she is an author of two books, Anti-inflammatory Diet Meal Prep and the How to Eat to Beat Disease Cookbook. Ginger is also currently pursuing her doctorate in clinical nutrition. Connect with Ginger on Instagram, LinkedIn or her website. About Chris Vogliano, PhD, RDN: Chris Vogliano, PhD, RD is a food system sustainability expert. As a registered dietitian he received his PhD in Public Health Nutrition & Food Systems from Massey University. He is currently a Technical Advisor of Food Systems with the United States Agency for International Development – Advancing Nutrition and the Technical Nutrition specialist for the Global Diet Quality Project. Doctor Vogliano is the Co-founder and Director of Reseach at Food+Planet. He has worked to promote equity and sustainability across the food system, including designing policies and program interventions to improve food security for low-income populations and consulting with Fortune 500 brands on sustainability initiatives. He's given over 80 academic presentations both domestically and internationally, published numerous peer-reviewed research publications, and has served as a research fellow for The Academy of Nutrition and Dietetics and Bioversity International. Connect with Chris Vogliano on Instagram or LinkedIn. Resources mentioned in the episode: https://www.stilltasty.com/ Additional Links: This podcast is sponsored by Orgain Healthcare. If you're a credentialed healthcare professional, we invite you to join Orgain's Healthcare Ambassador Program. As a healthcare ambassador, you can request free product samples for yourself and your clients, watch webinars available for continuing education credit and obtain resources designed for you. Learn more and sign up for free at https://healthcare.orgain.com/welcome-kit-request. For a transcript and more information about The Good Clean Nutrition Podcast, please visit: https://healthcare.orgain.com/podcast Disclaimer: This podcast is for informational purposes only and is not intended to be medical advice. The material discussed on this podcast, and displayed on the associated webpage, is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health regimen.

Ashkenazim have the custom not to eat "Kitniyot"-various beans and legumes on Pesah. The earliest authority to record this custom is the SaMaK, (Sefer Misvot Katan by Rabbi Yishak of Corbeil, 13th century) who lived 750 years ago. The reason he gives is that these foods can be confused with Hames grains, such as wheat. Just as wheat can be ground into flour, so too corn and lentils can also be dried and made into flour. Interestingly, he also includes mustard seed in the list of "Kitniyot." Even though it is not made into flour, nevertheless, it grows in pods and could also be mistaken for wheat. In later generations, the Ashkenazi Poskim discuss whether other foods, such as coffee beans, peanuts and quinoa, would also be considered "Kitniyot." Rav Shlomo Amar and Rav Moshe Feinstein rule that any food that wasn't known in the Western world at the time of the original institution of the Gezera was not included in the custom. There was a controversy with regard to whether potatoes are considered "Kitniyot." Some held that since they were common at the time of the Gezera, and they can also be used to produce starch, they should be included in the custom. Nevertheless, the predominant custom is for Ashkenazim to use potatoes on Pesah. These Halachot are relevant for a Sepharadi who hosts an Ashkenazi on Pesah. One should only serve an Ashkenazi guest foods that are not Kitniyot. However, there is no problem using the same pots used to prepare Kitniyot. The Gezera did not extend to the taste emitted from the pots. SUMMARY An Ashkenazi guest should only be served non-Kitniyot foods on Pesah.

Hello! There are so many health benefits to eating nutrient dense foods and our family has really prioritized health the last few years as we have become aware of what is in store bought food more and more.  If there are more than a couple ingredients in anything you plan to buy-stay away from it and find an option to make it yourself.  I just heard a dentist say on a podcast that more kids are having tooth decay from goldfish crackers than candy!  I remember when I thought they were a good option to candy, so that was quite shocking to me!  Look at your ingredients! Here are just a few benefits:  Nutrient-dense foods are rich in vitamins, minerals, antioxidants, fiber, and other essential nutrients that your body needs to function properly. These nutrients play crucial roles in various bodily processes, including metabolism, immunity, and cell repair. Consuming a diet rich in nutrient-dense foods can help support overall health and well-being. Nutrients like vitamins A, C, and E, as well as minerals like calcium, magnesium, and potassium, are important for maintaining healthy bones, muscles, and organs. Nutrient-dense foods tend to be lower in calories compared to processed and high-calorie foods. This means you can eat larger portions of nutrient-dense foods without consuming excess calories, which can help with weight management and maintenance. A diet high in nutrient-dense foods has been associated with a reduced risk of chronic diseases such as heart disease, diabetes, and certain types of cancer. The antioxidants and phytochemicals found in fruits, vegetables, nuts, seeds, and whole grains have protective effects against oxidative stress and inflammation, which are underlying factors in many chronic conditions. Nutrient-dense foods rich in complex carbohydrates, fiber, and protein, provide sustained energy throughout the day. Unlike refined carbohydrates and sugary snacks, which can cause energy spikes and crashes, nutrient-dense foods help stabilize blood sugar levels and keep you feeling satisfied for longer periods. Many nutrient-dense foods are high in dietary fiber, which is important for digestive health. Fiber helps promote regular bowel movements, prevent constipation, and support a healthy gut microbiome by feeding beneficial bacteria in the digestive tract.   Here are some simple habits to nourish your body with nutrient dense foods. Make sure you start your day out with something packed with vitamins, minerals, and fiber like leafy greens-they are great to add to smoothies or eggs in the morning.  You can add berries which are rich in antioxidants and fiber, nut milk or flax seeds provide healthy fats, protein and essential nutrients, and that is an easy way to stay filled up so you don't feel like you have to snack often and raise your blood sugar. Preparing nutrient dense foods so they are easy to grab is another simple habit to get into.  We like to make greek yogurt with raw milk which is high in protein, calcium and probiotics, we make our own granola with rolled oats because they are rich in fiber and antioxidants and can help support heart health and provide sustained energy.  We always have a bowl or 2 of boiled eggs because they are simple to grab and go and are high in protein, vitamins and minerals like b12 and selenium.  Deviled eggs are another great source and our family loves them.   Eat at home as much as possible.  A few years ago, we cut out all oils besides coconut oil, avocado oil and olive oil and when you get anything from a restaurant or deli, most likely they are not using high quality oils which makes such a big difference.  Simple nutrient dense foods such as fish or salmon which is rich in omega 3 fatty acids, protein and vitamin D is a great meal and supports heart health and your brain. Add some greens and sweet potatoes that are packed with vitamins a and c, fiber and antioxidants.  Meals can be so easy if you don't overthink it. When you are shopping, try to shop on the outside walls, most of the inner isles are not filled with nutrient dense food.   Source as much food from local farmers as possible.  You might pay a little more, but the quality of what you eat matters. Some other foods that are easy to add into your diet are avocados which are a great source of healthy fats, fiber, potassium, and vitamin E and C. Legumes such as beans, lentils and chickpeas are excellent sources of protein, fiber and various vitamins and minerals.  Cottage cheese is high in protein and calcium and makes a filling snack option.  Bell peppers are high in vitamin C and are great to add to many dishes such as eggs bakes, fajitas and such.  Cauliflower is great to sneak into any dish as well, i add riced cauliflower to smoothies, eggs, cheesy potatoes, and most dishes you don't even know it is in there, but it is great for digestive health. Some simple ways to prepare nutrient dense foods would be roasting, steaming, grilling, sauteing, raw, blending, and salads. These simple cooking methods can help you prepare nutrient dense foods in a delicious and enjoyable way.  Experiment with different ingredients and flavors to find combinations you love! Overall, incorporating a variety of nutrient-dense foods into your diet can contribute to better health outcomes, improved energy levels, and a reduced risk of chronic diseases. So Aim to fill your plate with colorful fruits and vegetables, whole grains, lean proteins, healthy fats, and other nutrient-rich foods for optimal health and well-being. Blessings Friend Monica Website and Waitlist: Claimingsimplicity.com   Simple Homesteading for Christians-> https://www.facebook.com/groups/claimingsimplicity/       Email -> monica@claimingsimplicity.com Instagram -> https://www.instagram.com/claimingsimplicity/ Pinterest ->  https://www.pinterest.com/claimingsimplicity/   

Episode #286. Legumes are trying to kill you. At least, that's what Dr Steven Gundry would have you believe. Over the decades, various health fads have targeted one nutrient or compound after another: carbs, fat, gluten, and now, lectins. In this episode, I sit down with Dr Alan Flanagan, PhD, and Dr Matthew Nagra, ND, to dissect the bold assertions made in Dr Steven Gundry's book, The Plant Paradox. Specifically, we discuss: Kickstart Guide: Understanding Lectins for Better Health (00:00) What Are Lectins? A Comprehensive Explanation for Health Enthusiasts (04:00) Demystifying Lectins: Common Myths vs. Facts (08:12) Dr. Gundry's Plant Lectin Claims: A Critical Examination (09:23) Transformative Effects? Real Stories Post Dr. Gundry's Diet (14:00) Evaluating Dr. Gundry's Lectin Claims: A Closer Look (16:51) Busting Dr. Gundry's First Myth: Nutrition Misconceptions Uncovered (17:50) Fact-Check: Do Lectins Trigger Leaky Gut Syndrome? (28:52) Cooking vs. Lectins: Does Heat Really Neutralize Them? (37:50) Investigating Myth 3: Lectins' Role in Causing Inflammation (45:37) Myth 4 Debunked: The Truth About Lectins and Autoimmune Health (49:32) Unveiling Myth 5: Can Lectins Be the Culprit Behind Weight Gain? (54:40) Lectin Shield Exposed: Is This the Ultimate Lectin Blocker? (1:01:59) Decoding Dr. Gundry: Essential Takeaways on Lectins (1:08:38) Lectins: Concluding Insights for Health-Conscious Audiences (1:12:44) Connect with Dr Matthew Nagra on Instagram, Twitter/X, Threads, TikTok, and his website. To connect with Dr Alan Flanagan, you can find him exclusively on Instagram. Optimise your health with InsideTracker's biomarker analysis. Get exclusive access to InsideTracker's new ApoB test, and a significant discount at insidetracker.com/simon. Enjoy, friends. Simon Want to support the show? The best way to support the show is to use the products and services offered by our sponsors. To check them out, and enjoy great savings, visit theproof.com/friends. You can also show your support by leaving a review on the Apple Podcast app and/or sharing your favourite episodes with your friends and family. Simon Hill, MSc, BSc (Hons) Creator of theproof.com and host of The Proof with Simon Hill Author of The Proof is in the Plants Watch the episodes on YouTube or listen on Apple/Spotify Connect with me on Instagram, Twitter, and Facebook Nourish your gut with my Plant-Based Ferments Guide Download my complimentary Two-Week Meal Plan and high protein Plant Performance recipe book