Podcasts about legumes

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

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  

SAUDE E DESENVOLVIMENTO DAS CRIANCAS - Como tornar atrativo frutas , saladas e legumes na alimentação da criança ?

Noten met de kerstKunnen mensen niet anders? Zijn wij altijd vleeseters geweest? Nou zeker niet, in sommige tijden en landstreken at er zelfs niemand vlees, zoals in India rond het begin van onze jaartelling. En nu is de trend ook eerder weg van vlees, vooral vanwege het milieu en dierenleed. De helft van de bevolking is inmiddels flexitarier en eet minstens de helft van de week geen vlees. De strikte vegetariërs blijven bij ons zoals over de hele wereld beperkt tot zo'n vijf procent, alleen in India is dat percentage nog boven de dertig procent. Nog een stuk kleiner is de groep van veganers, die gaan nog een stapje verder en willen ook geen zuivelproducten of eieren. Zij moeten wel oppassen dat ze met name wel voldoende vitaminen en mineralen binnen krijgen. Op zich is vlees eten in het geheel geen must, en peulen maar vooral ook noten zijn prima en lekkere vervangers. Zie het, trouwens niet vegane, recept voor een heerlijke notentaart tijdens het kerstdiner, dat we bij deze podcast voegen.Wat zijn noten? Dat hangt er maar vanaf met wie je praat. Plantkundig zijn noten enkele vruchten met een verhoute wand. Tot deze “echte noten” behoren eikels, hazel- en beukennoten en kastanjes. Wat we in het dagelijks spraakgebruik noten noemen zijn voor de botanicus soms steenvrucht-zaden (zoals amandelen, kokosnoten en walnoten), of zaadkernen (para- en pecannoten, pistaches, cashewnoten en macadamia's) en zelfs peulen (zoals de pinda). In de keuken wordt dat onderscheid niet gemaakt en horen de bovengenoemde “onechte noten” er ook bij. De grootste gemene deler van alle eetbare noten is het hoge gehalte aan eiwit, onverzadigde vet en vitaminen. Kortom, een ideaal bestanddeel van ons voedsel. En samen met peulen en bonen (zoals kapucijners, sojabonen, kikkererwten en linzen) een perfect alternatief voor vlees.Qua gezondheid steken noten gunstig af tegen vleesproducten en zuivel, vooral door een verlaagd risico op hart en vaat ziekten. Alleen zijn sommigen allergisch tegen eiwitten in noten. Die mensen kunnen dan vaak wel pinda's eten, want die zijn als peulen niet verwant aan de andere noten en hebben hun eigen allergenen. Men moet vanwege schimmelgevaar wel oppassen bij het bewaren van noten (droog, koel en goed afgesloten), vooral bij kastanjes en walnoten. De ecologische footprint van noten valt vergeleken met vlees positief uit. De CO2 uitstoot ligt 90% lager per kilo. Pinda's en kastanjes, wal- en hazelnoten scoren hier het best. Het kweken van noten kost per kilo wel veel land, maar dat is vaak wel voor meerdere doeleinden te gebruiken. Het minst gunstig ligt het waterverbruik, dat is per kilo vergelijkbaar met dat van vlees. En dat is vooral een probleem omdat veel noten groeien in gebieden met waterschaarste, dat geldt zeker voor amandelen, pistaches en cashewnoten. Ook hier komen kastanjes, pinda's en walnoten weer gunstiger uit. Wat men bij al die vergelijkingen wel moet bedenken is dat de dagelijkse aanbevolen consumptie van noten een kwart lager ligt dan die van vlees! Waar men nog wel op moeten letten bij de aankoop van noten zijn de arbeidsomstandigheden waaronder ze geoogst worden, met name in India en Turkije, een goede raadgever is het fairtrade keurmerk. Ook al zijn peulen, met afgeleide producten als humus, tempé en tofu nog net iets duurzamer, toch doen noten het goed, en dat ook vanwege hun excellente smaak. Tijd voor de kerst-notentaart.Nuts at Christmas made by Suno AI music composer:‘Notentaart met ovengroenten' (+ een variant met uien-room-saus)Een feestelijk kerstdiner heeft meerdere functies. Het jaar gaat tegen het einde en familie en vrienden ontmoeten elkaar om het jaar genoeglijk af te sluiten. Een bijzondere maaltijd kan daar aan bijdragen. Maar de kok moet de klus makkelijk kunnen behappen. Het is immers wel zo leuk als ook zij of hij van de avond kan genieten. Dit keer een heerlijke “Noten-taart met ovengroenten”. Het is altijd beter een nieuw gerecht eerst een keer voor jezelf te koken. Dat maakt het op de dag van het bezoek wel zo ontspannen.Voor dit recept is een broodbakblik (30cm) nodig, de oven moet een hete luchtoven zijn. Dit is een highlight van het kerstmenu: een sappige notentaart met gemengde noten, wortels, Parmezaan en verse kruiden. Daarbij passen groenten uit de oven met een schoteltje cranberrysaus. Voorbereiding ca 50 min, plus baktijd. Makkelijk maar bijzonder, en goed voor te bereiden. Dit is een recept voor 6 personen.IngrediëntenVoor de taart:300 g gemengde noten (bijvoorbeeld hazelnoten, amandelen, cashewnoten, walnoten)60 g pistache noten150 g wortels1 ui (ongeveer 80 g)2 knoflookteentjes300 g tamme kastanjes (blik of vacuümverpakt)150 g belegen Appenzeller (kaas)75 g getoast volkoren brood1 bundel gladde peterselie3 takjes tijm, 1 takje rozemarijn50 g Parmezaan (geraspt)3 eieren (M)40 g mosterd3 el sojasauszout2 el boter (koud)1 glas cranberry-saus (~ 220 g)Voor de groenten:600 g wortels400 g bloemkool of broccoli (diepvries)250 g spitskool, spinazie of paksoi2 rode uien3 knoflookteentjes60 ml olijfoliezoutzwarte peper (het beste vers gemalen)Voor de uien-room saus2 uien2 el (ev. vegane) boter2 el bloem1 tl tomatenmerg250 ml groenten bouillon250 ml (plantaardige) slagroom5 g verse peterselie1 tl mosterd1 el sojasausnootmuskaatzoutpeper1 biologische citroenVoorbereidingNoten en pistachenoten in een passende pan zonder vet roerend roosteren tot ze licht kleur aangenomen hebben, laten afkoelen.150 g wortels schillen en fijn raspen, de ui schillen en in kleine blokjes snijden/.2 knoflook-teentjes schillen en uitpersen, de tamme kastanjes heel fijn hakken (~5mm)Appenzeller kaas grof raspen, getoast brood (met de vingers) fijn wrijvenPeterselie, tijmbladeren en rozemarijn fijn hakken.Oven op 180 graad (hete lucht!) voorverwarmen.Noten en pistachenoten met een hackmolen of een blender fijn hacken (~3 -5 mm).Noten en rest van de ingrediënten met Parmezaan, eieren, mosterd en sojasaus tot een homogene massa mengen. Het beste gaat dat met de hand. Met zout en peper op smaak brengenBakvorm met bakpapier bekleden of goed invetten en lichtjes met meel bestuiven (via zeefje)De notenmassa in de vorm vullen en licht aandrukken. De vorm met aluminiumfolie afdichten, op een diep bakblik zetten en op de middelste rail 30 minuten bakken.Tussentijds de groenten wassen en zo nodig schillen. De wortels in de lengte in kwarten snijden, dunne wortels in de helft, de andere groenten klein snijden, de uien in een cm stukken snijden.Knoflook persen en met de olijfolie mengen.Groenten – behalve spinazie en/of spitskool - in de knoflookolie wentelen en op een bakblik leggen, met zout en peper bestrooien.De aluminium folie van de notentaart nemen en er vlokjes boter over verdelen. Terug in de oven plaatsen. Het blik met de groenten op de 2e rail van beneden plaatsen.Vanaf hier kan men ook een dag later verder gaan. Dan de zaak over nacht wel koel zetten.Groenten en notentaart nog samen 20 minuten bakken.Nu evt. spinazie en spitskool onder roeren. Nog 15 minuten bakken.Tussentijds de citroen heet wassen, drogen en schil fijn afraspen, sap uitpersen.Notentaart uit de oven halen en 5 minuten laten rusten.Groenten in een voorverwarmde schaal, met citroenschil en sap op smaak brengen.Notentaart uit de vorm halen en op een voorverwarmde plaat zetten met een deel van de cranberry-saus decoreren, met groenten en de rest cranberries serveren.Uiensaus: uien schillen en fijn hakken, in de boter met het tomatenmerg licht aanbraden. Bloem er over heen strooien en 2-3 min al roerend mee laten braden.Zijn tomatenmerg en uien licht bruin, dan in een keer al roerend groenten-bouillon en slagroom bijvoegen. Doorgaan met roeren tot de saus licht begint te koken.Peterselie wassen en fijn hakken. Met mosterd en sojasaus, nootmuskaat, zout en peper op smaak brengen. Als laatste peterselie bij voegen. Bij de notentaart serveren.De plaatje zijn compleet bedacht door chatgpt met de daarbij horende fouten. ook de tekst hieronder in het engels is vertaald door chatgpt, dus zijn met helaas een paar onvolkomenhedenNuts at ChristmasCan't we do anything else? Have we always been meat lovers? Absolutely not! In some periods and places, no one touched meat, like in India around the start of our era. These days, the trend is also moving away from meat, largely because of environmental concerns and animal welfare. Half the population is now flexitarian, eating no meat at least half the week.Strict vegetarians? They're a modest five percent worldwide, just like in our country. India is the star player here, where over thirty percent of the population skips meat entirely.Then there's the vegans, a much smaller group that takes it up a notch, steering clear of dairy and eggs as well. They do need to be careful to get all their vitamins and minerals, as some nutrients aren't just hanging around in the air.Meat is by no means essential. Legumes—and especially nuts—are excellent and tasty alternatives. For example, check out our not-so-vegan recipe for a delicious nut tart, perfect for your Christmas dinner, included with this podcast.What actually is a nut?That depends on who you ask. Botanically speaking, nuts are single-seeded fruits with a woody shell. True nuts include acorns, hazelnuts, beechnuts, and chestnuts. But in everyday language? Well, anything goes.For example:* Almonds, coconuts, and walnuts? They're seeds of drupes.* Cashews, pistachios, and pecans? Seed kernels.* Peanuts? They're over in the legume family.In the kitchen, no one cares about these distinctions, so we lump them all together as “nuts.” What they all share is a high content of protein, healthy fats, and vitamins. Ideal for a balanced diet!Together with legumes like chickpeas and lentils, nuts make an excellent meat substitute. Plus, health-wise, nuts beat meat and dairy hands down, especially in reducing the risk of heart disease.One word of caution: some people are allergic to nut proteins, although peanuts—being legumes—are often fine for them. Just store your nuts properly (cool, dry, sealed), particularly chestnuts and walnuts, to avoid mold.Nuts versus meat: The eco-matchEnvironmentally, nuts win by a mile. Their CO₂ emissions are 90% lower per kilo compared to meat. Peanuts, chestnuts, walnuts, and hazelnuts lead the pack here. However, nut farming does require a lot of land, though this land is often used for multiple purposes.Water use is less rosy—per kilo, it's comparable to meat, which is tricky since many nuts grow in water-scarce areas. Almonds, pistachios, and cashews are the biggest culprits, while peanuts, chestnuts, and walnuts come out on top again.And let's not forget the labor conditions in nut harvesting, especially in India and Turkey. Look for Fair Trade labels to make an ethical choice. While legumes like hummus and tofu are even more sustainable, nuts are doing just fine—and let's be honest, they taste amazing.Time for the Christmas nut tartA Christmas dinner is more than just food—it's a chance to close the year with loved ones, laughter, and maybe a glass of wine or two. The meal should be special, but let's not forget the chef deserves to enjoy the evening as well.This year, we're going festive with a "Nut Tart with Roasted Vegetables." It's a showstopper that's easy to prepare, tastes incredible, and—bonus—can be made ahead of time.Ready to cook up a nutty masterpiece? Grab the recipe and bring some joy to your Christmas table!Ingredients for the tart (serves 6):* 300 g mixed nuts (e.g., hazelnuts, almonds, cashews, walnuts)* 60 g pistachios* 150 g carrots (grated)* 1 onion (finely chopped)* 2 garlic cloves (pressed)* 300 g chestnuts (cooked, finely chopped)* 150 g aged Appenzeller cheese (grated)* 75 g whole-grain bread (toasted, crumbled)* Fresh parsley, thyme, and rosemary (chopped)* 50 g Parmesan (grated)* 3 eggs* 40 g mustard* 3 tbsp soy sauce* Salt and pepper* Butter for greasing* 1 jar of cranberry sauce (~220 g)For the vegetables:* 600 g carrots* 400 g broccoli or cauliflower (frozen is fine)* 250 g spinach, cabbage, or pak choi* 2 red onions* 3 garlic cloves* 60 ml olive oil* Salt and pepperPreparation:* Roast the nuts in a dry pan until lightly browned. Let cool and chop coarsely.* Mix all tart ingredients in a bowl until well combined. Season with salt and pepper.* Grease a loaf tin or line it with baking paper. Fill with the nut mixture and cover with foil. Bake at 180°C (convection) for 30 minutes.* Prepare the vegetables: Toss with olive oil, garlic, salt, and pepper. Spread on a baking tray.* Remove foil from the tart, top with butter flakes, and bake for another 20 minutes alongside the vegetables.* Serve the tart with roasted vegetables and cranberry sauce.Enjoy a sustainable and delicious Christmas dinner! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.mennoenerwin.nl

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/

Send us a Text Message.Prevail Over Cancer Podcast with Co-Hosts Jeff Lopes & Keith Bishop Episode 13 - Excited to release our Prevail Over Cancer Edition Show that will help you Prevent, Prevail and Strive Over Cancer.  As I openly shared my journey and experiences beating Cancer, I have partnered up with Clinical Nutritionist and Cancer Coach the One and Only OK Cancer Cowboy Keith Bishop. This episodes we dive into The Effects and Benefits of Legumes & Beans on Cancer,Give Jeff Lopes a Follow on Instagram - https://www.instagram.com/jefflopes/ Check out Keith Bishop on on Instagram https://www.instagram.com/prevailovercancerCheck out a incredible Blog on Cancerhttps://www.prevailovercancer.com/blogIf you or a Loved one have been recently diagnosed or are battling through this metabolic disease please reach out to Keith Bishop.  Keith has helped thousands through there journey.Visit - https://www.prevailovercancer.com#HealthPodcast #CancerPrevention #CancerPodcast #podcast #cancer #Cancersurvivaltatics #prevailovercancerSupport the Show.

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.

Thanks for listening to The Watershed, a podcast of We Are Water MN. In this episode, we hear stories of community members coming together for water protection. We also learn about rain gardens and their connection to clean water. You can learn more about We Are Water MN at www.mnhum.org/water. The We Are Water MN exhibit will be hosted in Chisago County from June 20 through August 12, 2024. The main exhibit will be at the North Branch Area Library, with additional indoor exhibits on view at the Chisago County History Center. Lindstrom Memorial Park will have an outdoor display. After Chisago County, the exhibit will move to Cass Lake (Leech Lake Tribal College), and Shakopee (Shakopee Mdewakanton Sioux Community). Learn more about Chisago County's hosting of the exhibit, plus related events, at https://www.chisagocountymn.gov/1349/We-Are-Water-MN-Exhibit---June-20-to-Aug. This episode of the Watershed was produced by Angela Hugunin, and by We Are Water MN, which is led by the Minnesota Humanities Center in partnership with the Minnesota Pollution Control Agency; the Minnesota Historical Society; the Board of Water and Soil Resources; the Minnesota Departments of Agriculture, Health, and Natural Resources; and University of Minnesota Extension. We are Water MN is funded in part with money from the Clean Water, Land, & Legacy Fund that was created with the vote of the people of Minnesota on November 4, 2008 and by the National Endowment for the Humanities. Special thanks to Emma Needham, who conducted our interviews in Chisago County. Thank you to Jill Behnke, our interviewee for this episode. You can find We Are Water MN on Facebook (⁠https://www.facebook.com/wearewatermn/⁠), Instagram (⁠https://www.instagram.com/wearewatermn/⁠), and Twitter (⁠https://twitter.com/wearewatermn⁠). Follow along for the latest updates! Music credits: These Times, Homegrown, and Simple Melody by Blue Dot Sessions (⁠www.sessions.blue⁠).  Other resources mentioned in this episode: Lawns to Legumes info and application: https://bwsr.state.mn.us/l2l University of Minnesota Extension information on rain gardens: https://extension.umn.edu/landscape-design/rain-gardens Blue Thumb rain garden resources: https://bluethumb.org/raingardens/ Adopt A Drain: https://mn.adopt-a-drain.org/

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

In this podcast episode, my good friend and 1-2-1 online fitness member, Laura, joins me for a chat.We mainly discussed her trip to South Korea, her fat loss journey so far, fibre intake, training in the gym, chin-ups as performance goals, and the inclusion mindset regarding nutrition. Inquire About Becoming a 1-2-1 Online Fitness MemberLeo's InstagramLaura's InstagramXThreadsYouTube ChannelArticlesFree Workout PlanFree Fat Loss GuideFree Meal Planning GuideFree Protein Cheat SheetSubscribe to my Email ListCalorie CalculatorEmail me at leo@kairos.online

Do you struggle to get your vegan kids to eat enough beans and legumes, even though you know how nutritious they are? It can be so frustrating when they turn up their noses at these powerhouse foods, leaving you worried about their protein, iron, and fiber intake. But don't worry, I've got you covered!In this episode, I'm sharing my top tips and strategies for getting your vegan children to happily munch on lentils, chickpeas, and other legumes. I'll reveal the two key things to remember when introducing new foods and how to use them to your advantage. I'll give you plenty of easy, kid-friendly recipe ideas that sneak beans into their favorite vegan snacks and meals - think chocolate chip cookies, smoothies, and even pizza!Tune in now and learn how to set your kids up for a lifetime of healthy eating habits!WithExtraVeg,GenLet's keep the conversation going! Find me at:Website: withextraveg.netIG: @withextravegNeed more Vegan Lunchbox recipes?Grab my free Nut Free Vegan Lunch Box Recipes here.Want even easier Vegan Lunch Boxes? Let me do all the hard work for you in my Vegan Lunchbox Vault which gives you weekly Lunchbox Meal Plans, Recipes, Shopping Lists, Nutrition Breakdowns, and more! Check it out here.And if you're just after super healthy vegan recipes for you and your family, check out my Vegan Recipe Revolution here.Looking to make new like-minded vegan Mum Friends? Come and join my Vegan Community just for vegan families hereSuper Boosted Vegan Snacks Recipe Book Waitlist: https://withextraveg.net/snacks-recipe-book-waitlist/Support the Show.

Legumes, such as alfalfa, trefoil, and sainfoin, are a great feed source, are excellent for soil health, and play a role in sequestering carbon in the soil. According to emerging research by Dr. Bart Lardner, legumes in the bovine diet also lowers methane emissions, one of the components being measured in an on-going research project... Read More

Welcome to this instalment of Join the Docs, where your esteemed and shameless hosts, Nigel and Jonathan, tackle a topic that's been the butt of jokes since time began: the tuneful symphony of the human body, known as flatulence.In this gut-busting episode, The Docs delve deep into the bowels of science to unearth the root causes of gas. They uncover everything from the innocuous (like Thursday's bean dinner) to the more ominous rumblings that might signal serious health issues. Who could forget the famous farting figures like Dr. Methane? Our hosts share side-splitting (and perhaps nose-pinching) anecdotes about knock-out performers…..as in the smell knocking you right out!But this isn't just a run-of-the-mill toot talk. Oh no! Nigel walks us through the annals of history and culture, where flatulence has broken the ice - and wind - since the dawn of civilization. Ever wondered why you fart more at 30,000 feet? Jonathan explains the effects of altitude on gas with enough levity to lift you right out of your seat—no helium required.Did you know that the average person passes gas 14 to 15 times a day? That's right, you're not alone in your anal artistry, and throughout this episode, our hosts  destigmatize breaking wind, offering advice on when to consult a professional about your potty puffs, and smooth the conversation with fun facts that'll have you reeling. So buckle up, or rather loosen your belt, and prepare for a wild ride through the world of wind-breaking. It's an episode of Join The Docs that you'll surely want to let everyone know about—just maybe not in an enclosed space…—--DISCLAIMER: The views and opinions expressed on Join the Docs are those of Dr. Nigel Guest, Jonathan Sackier and other people on our show. Be aware that Join the Docs is not intended to be medical advice, it is for information and entertainment purposes only - please, always take any health concerns to your doctor or other healthcare provider. We respect the privacy of patients and never identify individuals unless they have consented. We may change details, dates, place names and so on to protect privacy. Listening to Join the Docs, interacting on our social media, emailing or writing to us does not establish a doctor patient relationship.To Contact Us: For a deeper dive on this episode's issue, merchandise and exclusive content, head to www.jointhedocs.comFollow us on youtube.com/JoinTheDocs Follow us on instgram.com/JoinTheDocsFollow us on tiktok.com/JoinTheDocsFollow us on: facebok.com/JoinTheDocsFollow us on: x.com/JoinTheDocs

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/   

Welcome back to part 2 of the Veggie Patch Retrospective where we compiled together three previously aired short segments on various aspects of vegetable gardening. Instead of searching for the content in previous episodes, we've put these shorter segments together in a single episode for your listening convenience. Especially as winter drags on, it's helpful to be able to dream of warmer weather when you get back into enjoying your garden. This specific episode is about three popular vegetables found in home gardens: Tomatoes, Beans, and Cucurbits (cucumbers and squashes). Tomatoes are one of the most beloved garden plants, but they can also be frustrating to grow. Learn about the best time to plant them (soil temperature is key so don't be in a hurry), space them, and water them. Unfortunately, you will learn that tomatoes are as popular with pests and pathogens, as they are with humans. Learn how to spot them and manage them so that you can have a productive and delicious crop to harvest. Legumes are another category of popular crops. They include the popular pea (garden, snap, snow and other types) and beans. Legume seeds can typically be planted directly in the ground so there is no need for seed starting or buying transplants. There are also many types of beans to experiment with. There are the traditional bush beans (perhaps one of the easiest to start with), pole beans (that require supports but produce a larger yield) and runner beans (whose plants are sized between bush and pole). Beans can be enjoyed raw, or cooked and can also be dried for future use. Legumes are very versatile crops, as well as being delicious and healthy too! Cucumbers and squashes (members of the cucurbit family) are also home garden favorites. One of the secrets to a productive crop is to harvest the fruits regularly before they get too big. There are so many options available to grow so experiment with them to determine your favorites. Listen to Teresa Golden, Master Gardener Volunteer, as she talks you through the various aspects of growing these vegetable crops and enjoy! Host: Teresa Golden Photo by: Teresa Golden Production Support: Linda Aydlett, Deven Connelly, Teresa Golden, Xandra Powers, Annie Scibienski

In part two of my nutrition series, I delve deeper into the essentials of a balanced diet—highlighting fruits, vegetables, berries, essential fats, nuts, seeds, legumes, and the mystical realm of fungi. Focused on the benefits of choosing high-quality, organic options, I share practical advice on which ones to favor and which to avoid.  I also discuss alcohol consumption, emphasizing moderation and conscious decision-making for a healthier lifestyle.   We talk about: 05:00 - Vegetables, fruits, and berries 09:30 - Clean 15 list, Dirty dozen, and choosing fruits 19:00 - Benefits of berries 24:00 - Vegetables: Which ones are the healthiest? 29:00 - Oils: The best and worst for cooking 37:00 - Vegetable oils and inflammation 38:00 - Nutrient-dense power of nuts 43:00 - Optimal seeds and legumes for health benefits 47:00 - Fungi: Medicinal uses and varieties 51:00 - Coffee consumption and its effects 57:00 - Teas and their benefits 1:02:00 - Alcohol consumption Sponsors: Save big on BiOptimizers supplements, including my favorites—digestive enzymes, probiotics, and magnesium. Use code BIOHACKINGBRITTANY for an exclusive discount. Balance your quantum energy, improve ATP and HRV, and most importantly neutralize EMF with Leela Quantum Tech products. Use my link to save on the Infinity Bloc for your home and the H.E.A.L. capsule for travel.    Resources: Get $100 OFF(!) my new preconception health course by joining my waitlist today. Only those on the waitlist will have access to this limited-time offer.   Try my Hormone Balancing Chocolate recipe! It's delicious and your body and hormones will thank you. My Amazon storefront Optimizing nutrition podcast part 1 Let's Connect: Instagram, TikTok, Facebook Shop my favorite health products Listen on Spotify, Apple Podcasts, Google Podcasts

Could the fate of humanity rest in our food system?   We are facing an uncertain future. Precious ecosystems are being decimated, global systems teeter on the brink of collapse, and the bad news keeps coming…. But, there is some good news.  The changes needed to transform these broken systems may be disarmingly simple – and as our guest Oliver English shares today –  they can also be delicious!   Food has been weaponized, commodified, exploited, extracted, and genetically modified… Yet, it remains one of the single most unifying and healing forces for life on earth. Food was our first medicine. Every living being needs to eat. It is at the center.    Chef, filmmaker, and entrepreneur, Oliver English is here to nourish this awareness. Oliver's feature documentary ‘Feeding Tomorrow' releases this week and illustrates how deeply interconnected our food system is to our environment, our bodies, and society.  Seven years in the making, the film weaves together the stories of a dynamic group of innovators working across agriculture, healthcare, and education and casts a powerful vision for a regenerative future. Our conversation explores these critical intersections between personal and planetary wellbeing and beams light on how we can all take part in the shift.     Thank you Oliver!   Feeding Tomorrow is now available to stream  on Apple TV, Prime Video, Vudu, Google Play, and YouTube.    CONNECT Oliver English: IG | Website  Feeding Tomorrow: IG | Twitter/X | Facebook | TikTok Host @nitsacitrine @soundfoodspace twitter Subscribe to Mercurial Mail (our monthly newsletter)   MENTIONED Feeding Tomorrow Feeding Tomorrow Take Action Feeding Tomorrow Trailer Common Table Creative Regenerate America 100 Million Acres An Inconvenient Truth American Farmland Trust & Bill Kiss The Ground NRDC Beans is How Zen Honeycutt Moms Across America  Unique Hammond The Chefs' Manifesto Sundance Film Fest  Sima Morrison Belle Hahn   IF YOU ENJOYED THIS EPISODE, YOU MIGHT ALSO LIKE: EP. 31: DEMYSTIFYING THE BEAN PROTOCOL| Food as Medicine and the Healing Powers of Legumes with Unique Hammond EP. 66: SOWING SOVEREIGNTY | Resilience over Convenience from the Ground Up with Chef Mollie Engelhart EP. 70: EARTH IS OUR COMMON GROUND | Igniting the Regenerative Revolution from Soil to Cinema with Josh & Rebecca Tickell   NOURISH This podcast is made possible by your donations and the symbiotic support of our partners:   Make a donation here   LIVING LIBATIONS: enjoy 15% off all botanical beauty alchemy with this link https://livinglibations.com/soundfood (discount automatically applied)   LIVING TEA:  SOUNDFOOD for 15% off all tea nourishment at livingtea.net   RESONANCE: find Nitsa's curation of living teas here    MIKUNA: enter SOUNDFOODFAMILY for 25% off  our favorite regenerative plant protein from the Andes Mikunafoods.com   SUPERFEAST: enter CITRINE for 10% off our favorite tonic herbs, mushrooms  + superfoods superfeast.com   OSEA: CITRINE for 10% off oseamalibu.com sea-to-skin magic   CHRISTY DAWN: 5NITSA for 15% off farm-to-closet christydawn.com     LAMBS: CITRINE for 10% off your EMF protective gear getlambs.com P.S. We would be so grateful if you felt inspired to leave us a review on APPLE OR SPOTIFY!

This episode Trace cracks the mystery of nuts, and Julian tickles a moose and a buffalo* for science!? You'll have to listen to find out!QUESTIONSJulian: "Is riding a moose more like petting a buffalo or tickling a grizzly bear?" from Brendan F.Trace: "Are nuts actually fruit pits?" from Sandy in SeattleDo you have an absurd question? Maybe it's silly idea you had, a shower thought about the nature of reality, or a ridiculous musing about your favorite food? If you want an answer, no matter the question, tell us!Visit our website ThatsAbsurdShow.com to listen to every episode of the show, see what videos or images we share from our research. Also on our website you can submit questions directly to us thatsabsurdshow.com/ask. If you love email for some reason you can also share them to hello at thatsabsurdshow.com. If we use your question we'll give you a shout out in the episode.SUPPORT THE SHOW: JOIN NEBULAWant to listen without any ads and support our show? You can! Join Nebula with our link and you get both. You get an ad-free feed of our show and it directly supports the making of That's Absurd Please Elaborate (and tons of other independent creator content too). To join visit go.nebula.tv/thatsabsurdshow.SOCIALS[[ JULIAN ]]Instagram: @HuggetoutThreads: @HuggetoutX (formerly, Twitter): @Huggetout[[ TRACE ]]Instagram: @tracedominguezYouTube: @tracedominguezThreads: @tracedominguezBlueSky: @tracedominguezX (formerly, Twitter): @tracedominguezCREDITSThis episode of That's Absurd Please Elaborate was written by Trace Dominguez and Julian Huguet, edited by Kyle Sisk, and produced by all three of us.Theme Music by Epidemic Sound; learn more here: http://nebula.tv/epidemicThanks for listening to episode 19 That's Absurd Please Elaborate. We appreciate you!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In today's episode, Kelley sits down with Dr. Sarah. Ballantyne, founder of Nutrivore, a platform designed to educate people about the nutrition that comes from our food.  Dr. Sarah believes the key to improving our health as a society is having more access to knowledge and research. With Nutrivore, she is diving deep into immune health, metabolic health, gut microbiome health, nutritional sciences, and the compelling evidence for health at any size—while also observing the harm of healthism, diet culture, dogmatic misinformation and predatory marketing.  Dr. Sarah seeks to create a positive and inclusive approach to dietary guidance, based in science and devoid of dogma, using nutrient density and sufficiency as its basic principle: NOURISHMENT, NOT JUDGEMENT.Today, Dr. Ballantyne shares her expertise in improving diet and lifestyle choices for longevity. Together, Kelley and Dr. Ballantyne discuss the dangers of restrictive eating patterns and the importance of meeting nutritional needs to prevent chronic diseases. The two get into specifics on the difference between plant protein and animal protein and which is better, what diet you should be eating for your long term health and vitality, the danger of thinking that supplements can fill all your nutritional gaps and so much more. To connect with Dr. Sarah Ballantyne click HERETo connect with Kelley, click HERETo get 7 days FREE of Kelley's WBK method click  HERETo get Kelley's FREE Health and Hormones Webinar click HERE

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