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77 episodes with Michael Moss
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3 episodes with Michael Moss
3 episodes with Michael Moss
3 episodes with Michael Moss
2 episodes with Michael Moss
Michael Moss is the author of the #1 NYT bestseller Salt Sugar Fat that rocked the processed food industry (which has been so impactful that it's still in print a decade later, now in 22 languages). He is a Pulitzer Prize-winning journalist formerly with the Wall Street Journal and the New York Times, and a trusted keynote speaker to global audiences. His latest bestselling book Hooked explores addiction and free will in battle with corporate interests.He has been a guest on shows like CBS This Morning, CNN The Lead, All Things Considered, and the Daily Show to discuss his work, which has ranged widely from exposing the corporate interests in nursing homes to the Pentagon's failures in providing soldiers with armor, to the food industry in the context of health, safety, nutrition, politics, marketing, and the power of individuals to gain control of what and how they eat.He lives with his wife Eve in Brooklyn, where they've raised two boys.If a whole book is a little too much of a commitment for you, you can also read this article version in the New York Times.Salt Sugar Fat on Amazon.Hooked on Amazon.
In this new episode of Slow Food, the Podcast, we're talking about how to cook from scratch. Valentina Gritti and Addison Austin-Lou sit down with Bob Dickinson (@fromscratchwithbob), a digital creator focussing on conscious consumption and whole food and journalist Michael Moss to share real, practical tips on how to stay away from processed foods. If you're trying to eat better and slow down your life, this one's for you! JOIN PLANTING THE FUTURE: https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg== Share your tips in our Telegram group: https://t.me/slowfoodthepodcast A project by Slow Food Youth Network
Artificial intelligence is set to unleash an explosion of new technologies and discoveries into the world. This could lead to incredible advances in human flourishing, if we do it well. The problem? We're not very good at predicting and responding to the harms of new technologies, especially when those harms are slow-moving and invisible.Today on the show we explore this fundamental problem with Rob Bilott, an environmental lawyer who has spent nearly three decades battling chemical giants over PFAS—"forever chemicals" now found in our water, soil, and blood. These chemicals helped build the modern economy, but they've also been shown to cause serious health problems.Rob's story, and the story of PFAS is a cautionary tale of why we need to align technological innovation with safety, and mitigate irreversible harms before they become permanent. We only have one chance to get it right before AI becomes irreversibly entangled in our society.Your Undivided Attention is produced by the Center for Humane Technology. Subscribe to our Substack and follow us on X: @HumaneTech_.Clarification: Rob referenced EPA regulations that have recently been put in place requiring testing on new chemicals before they are approved. The EPA under the Trump admin has announced their intent to rollback this review process.RECOMMENDED MEDIA“Exposure” by Robert Bilott ProPublica's investigation into 3M's production of PFAS The FB study cited by Tristan More information on the Exxon Valdez oil spill The EPA's PFAS drinking water standards RECOMMENDED YUA EPISODESWeaponizing Uncertainty: How Tech is Recycling Big Tobacco's Playbook AI Is Moving Fast. We Need Laws that Will Too. Former OpenAI Engineer William Saunders on Silence, Safety, and the Right to WarnBig Food, Big Tech and Big AI with Michael Moss
Do you really need to spend a lot to eat well? Or is it possible to eat good, clean, and fair food without going over budget? In this new episode of Slow Food, the Podcast, we're talking about how to eat Slow without spending a fortune. Valentina Gritti and Addison Austin-Lou sit down with Guusje Weeber communication manager of SFYN Netherlands and journalist Michael Moss to share real, practical tips on how to shop smarter, waste less, and make the most of what's in season. If you're trying to eat better without spending more, this one's for you! JOIN PLANTING THE FUTURE: https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg== Share your tips in our Telegram group: https://t.me/slowfoodthepodcast A project by Slow Food Youth Network
When we recently got a couple of listener emails asking about the swing revival of the late 1990s, host Willa Paskin's first, knee jerk reaction was just: no. She lived through it, and remembers it as being so incredibly corny and uncool. Insofar as the swing revival persists in the cultural memory, it's usually as a punchline or as head-scratcher, a particularly odd-seeming fad. But then we started talking to everyone who was anyone in the swing scene, from Big Bad Voodoo Daddy to the dancers in the infamous Gap khakis commercial. It turns out the 90's swing revival is more involved, more interesting and, OK, maybe cooler than we ever imagined. It's about an underground scene that went above ground in a major way, and how that level of success can obscure what's happening while it's happening—but also long after it's over. This episode was written and produced by Willa Paskin, Evan Chung, and Sofie Kodner with mix help from Max Freedman. Decoder Ring is produced by Willa Paskin, Evan Chung, Max Freedman and Katie Shepherd. Derek John is Executive Producer. Merritt Jacob is Senior Technical Director. Thank you to listeners Lorraine Denman and Alex Friendly for originally asking us about the ‘90s swing revival. In this episode, you'll hear from Mando Dorame, Michael Moss, Scotty Morris, Tom Maxwell, Sylvia Skylar, Christian Perry, Steve Perry, John Bunkley, and Carl Byrd. Thank you to Kerstin Emhoff, Tom Breihan, Stephanie Landwehr, and Ken Partridge, whose conversation and book Hell of a Hat: The Rise of '90s Ska and Swing was extremely helpful. If you have any cultural mysteries you want us to decode, email us at DecoderRing@slate.com. Or you can also call us now at our new Decoder Ring hotline at 347-460-7281. We love to hear any and all of your ideas for the show. Want more Decoder Ring? Subscribe to Slate Plus to unlock exclusive bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of the Decoder Ring show page. Or, visit slate.com/decoderplus to get access wherever you listen. Learn more about your ad choices. Visit megaphone.fm/adchoices
When we got multiple listener emails asking about the swing revival of the late 1990s, host Willa Paskin's first, knee jerk reaction was just: no. She lived through it, and remembers it as being so incredibly corny and uncool. Insofar as the swing revival persists in the cultural memory, it's usually as a punchline or as head-scratcher, a particularly odd-seeming fad. But then we started talking to everyone who was anyone in the swing scene, from Big Bad Voodoo Daddy to the dancers in the infamous Gap khakis commercial. It turns out the 90's swing revival is more involved, more interesting and, OK, maybe cooler than we ever imagined. It's about an underground scene that went above ground in a major way, and how that level of success can obscure what's happening while it's happening—but also long after it's over. This episode was written and produced by Willa Paskin, Evan Chung, and Sofie Kodner with mix help from Max Freedman. Decoder Ring is produced by Willa Paskin, Evan Chung, Max Freedman and Katie Shepherd. Derek John is Executive Producer. Merritt Jacob is Senior Technical Director. Thank you to listeners Lorraine Denman and Alex Friendly for originally asking us about the ‘90s swing revival. In this episode, you'll hear from Mando Dorame, Michael Moss, Scotty Morris, Tom Maxwell, Sylvia Skylar, Christian Perry, Steve Perry, John Bunkley, and Carl Byrd. Thank you to Kerstin Emhoff, Tom Breihan, Stephanie Landwehr, and Ken Partridge, whose conversation and book Hell of a Hat: The Rise of '90s Ska and Swing was extremely helpful. If you have any cultural mysteries you want us to decode, email us at DecoderRing@slate.com. Or you can also call us now at our new Decoder Ring hotline at 347-460-7281. We love to hear any and all of your ideas for the show. Want more Decoder Ring? Subscribe to Slate Plus to unlock exclusive bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of the Decoder Ring show page. Or, visit slate.com/decoderplus to get access wherever you listen. Learn more about your ad choices. Visit megaphone.fm/adchoices
When we recently got a couple of listener emails asking about the swing revival of the late 1990s, host Willa Paskin's first, knee jerk reaction was just: no. She lived through it, and remembers it as being so incredibly corny and uncool. Insofar as the swing revival persists in the cultural memory, it's usually as a punchline or as head-scratcher, a particularly odd-seeming fad. But then we started talking to everyone who was anyone in the swing scene, from Big Bad Voodoo Daddy to the dancers in the infamous Gap khakis commercial. It turns out the 90's swing revival is more involved, more interesting and, OK, maybe cooler than we ever imagined. It's about an underground scene that went above ground in a major way, and how that level of success can obscure what's happening while it's happening—but also long after it's over. This episode was written and produced by Willa Paskin, Evan Chung, and Sofie Kodner with mix help from Max Freedman. Decoder Ring is produced by Willa Paskin, Evan Chung, Max Freedman and Katie Shepherd. Derek John is Executive Producer. Merritt Jacob is Senior Technical Director. Thank you to listeners Lorraine Denman and Alex Friendly for originally asking us about the ‘90s swing revival. In this episode, you'll hear from Mando Dorame, Michael Moss, Scotty Morris, Tom Maxwell, Sylvia Skylar, Christian Perry, Steve Perry, John Bunkley, and Carl Byrd. Thank you to Kerstin Emhoff, Tom Breihan, Stephanie Landwehr, and Ken Partridge, whose conversation and book Hell of a Hat: The Rise of '90s Ska and Swing was extremely helpful. If you have any cultural mysteries you want us to decode, email us at DecoderRing@slate.com. Or you can also call us now at our new Decoder Ring hotline at 347-460-7281. We love to hear any and all of your ideas for the show. Want more Decoder Ring? Subscribe to Slate Plus to unlock exclusive bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of the Decoder Ring show page. Or, visit slate.com/decoderplus to get access wherever you listen. Learn more about your ad choices. Visit megaphone.fm/adchoices
When we recently got a couple of listener emails asking about the swing revival of the late 1990s, host Willa Paskin's first, knee jerk reaction was just: no. She lived through it, and remembers it as being so incredibly corny and uncool. Insofar as the swing revival persists in the cultural memory, it's usually as a punchline or as head-scratcher, a particularly odd-seeming fad. But then we started talking to everyone who was anyone in the swing scene, from Big Bad Voodoo Daddy to the dancers in the infamous Gap khakis commercial. It turns out the 90's swing revival is more involved, more interesting and, OK, maybe cooler than we ever imagined. It's about an underground scene that went above ground in a major way, and how that level of success can obscure what's happening while it's happening—but also long after it's over. This episode was written and produced by Willa Paskin, Evan Chung, and Sofie Kodner with mix help from Max Freedman. Decoder Ring is produced by Willa Paskin, Evan Chung, Max Freedman and Katie Shepherd. Derek John is Executive Producer. Merritt Jacob is Senior Technical Director. Thank you to listeners Lorraine Denman and Alex Friendly for originally asking us about the ‘90s swing revival. In this episode, you'll hear from Mando Dorame, Michael Moss, Scotty Morris, Tom Maxwell, Sylvia Skylar, Christian Perry, Steve Perry, John Bunkley, and Carl Byrd. Thank you to Kerstin Emhoff, Tom Breihan, Stephanie Landwehr, and Ken Partridge, whose conversation and book Hell of a Hat: The Rise of '90s Ska and Swing was extremely helpful. If you have any cultural mysteries you want us to decode, email us at DecoderRing@slate.com. Or you can also call us now at our new Decoder Ring hotline at 347-460-7281. We love to hear any and all of your ideas for the show. Want more Decoder Ring? Subscribe to Slate Plus to unlock exclusive bonus episodes. Plus, you'll access ad-free listening across all your favorite Slate podcasts. Subscribe now on Apple Podcasts by clicking “Try Free” at the top of the Decoder Ring show page. Or, visit slate.com/decoderplus to get access wherever you listen. Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode of The Moonshots Podcast, hosts Mike and Mark dive deep into Michael Pollan's groundbreaking book In Defense of Food, a manifesto challenging the modern diet culture and the industrial food system. With his iconic mantra, “Eat Food. Mostly Plants. Not Too Much,” Pollan explores how the Age of Nutritionism has hijacked our relationship with food and why it's crucial to return to real, whole foods.Through insightful clips from Pollan and engaging conversations, Mike and Mark uncover how processed foods and health claims have misled us. They also discuss actionable steps we can take to reclaim our health by eating mindfully.Together, they explore key themes such as: •
House Representative Nancy Mace announced plans to introduce legislation that would bar transgender women from using women's restrooms and changing rooms in the Captial. Zoey Tur, a transgender journalist, joins CNN's Michael Smerconish to discuss the latest and how it is affecting the larger conversation on transgender rights. Then, Pulitzer Prize winning columnist, Peggy Noonan, joins to discuss Trump's latest cabinet picks and give her predictions for his presidency. Finally, did you know that nearly 70% of the United State's food supply is made up of ultra-processed foods? Michael Moss, the author of "Salt Sugar Fat," joins Smerconish to dissect why that is and introduce ways families can incorporate healthier choices. Learn more about your ad choices. Visit podcastchoices.com/adchoices
More second world war stories on the Blitz, Evacuees, Gallipoli, Tanks, Dunkirk and D-day, Sappers …. PART THREE of an anniversary special celebrating ten years in podcasting. Episode artwork: Trooper Ernest Thomas, a tank driver in C Squadron Sherwood Rangers. New D-Day memoir. Please do subscribe or follow the show (for free forever) in your listening app as it helps me with the search rankings. Episode shortlist – link to full episode listing https://www.fightingthroughpodcast.co.uk/about/ Buy Me a Coffeehttps://www.buymeacoffee.com/fightingthrough Patreon:https://www.patreon.com/FightingThrough Full show notes, photos and transcript at:https://www.fightingthroughpodcast.co.uk/106-Tenth-Anniversary-part-three-with-more-second-world-war-stories Reviews on main website:https://www.fightingthroughpodcast.co.uk/reviews/new/ Follow me on Twitter: https://twitter.com/PaulCheall Follow me on Facebook:https://www.facebook.com/FightingThroughPodcast YouTube Channel:https://www.youtube.com/channel/UCnlqRO9MdFBUrKM6ExEOzVQ?view_as=subscriber Links to features in the show: Kisses on a postcard links Theatrical production 20 mins worth - 20 minutes of highlights from the October 2011 production of Kisses On A Postcard at The Queen's Theatre, Barnstaple. https://www.youtube.com/watch?v=e2RdHNa1nVY&t=3s Some moments from the Abbey Road sessions recording Kisses on a Postcard. Watch the performers perform live during covid to get this podcast show on the road with a super medley of some of the best bits. https://www.youtube.com/watch?v=B5oBJA5G93M BOOKS The Untold Story by William Hershel Nelson https://amzn.eu/d/364xd3G Mines, Bombs, Bullets and Bridges: A Sapper's Second World War Diary by Michael Moss https://amzn.to/3NnKITW D-Day Through German Eyes, by Jonathan Trigg https://amzn.to/3ZYUP9a Save the Last Bullet https://amzn.to/3NEUyB0 No Time for Dreams – Robert W Metcalf https://www.amazon.co.uk/No-Time-Dreams-Soldiers-Six-Year/dp/1896182798 https://www.abebooks.co.uk/9781896182797/Time-Dreams-Soldiers-Six-Year-Journey-1896182798/plp Cassino '44: The Bloodiest Battle of the Italian Campaign – James Holland https://www.amazon.co.uk/Cassino-44-Bloodiest-Italian-Campaign
Veteran Wilf Shaw, Australian Les Cook, POW's, Gallipoli and more, PART TWO of an anniversary special celebrating ten years in podcasting. Episode artwork:Jesse Rance, London Metropolitan Police between 1936 - 1966. Endured the WW2 blitz bombing. What a tough beat to patrol! Curious story revealed in the show. Buy Me a Coffee https://www.buymeacoffee.com/fightingthrough Full show notes, photos and transcript at: https://www.fightingthroughpodcast.co.uk/105-Tenth-Anniversary-Part-Two-with-more-second-world-war-stories Reviews on main website:https://www.fightingthroughpodcast.co.uk/reviews/new/ Patreon:https://www.patreon.com/FightingThrough Follow me on Twitter: https://twitter.com/PaulCheall Follow me on Facebook:https://www.facebook.com/FightingThroughPodcast YouTube Channel:https://www.youtube.com/channel/UCnlqRO9MdFBUrKM6ExEOzVQ?view_as=subscriber Links to features in the show: BOOKS D-Day Through German Eyes, by Jonathan Trigg https://amzn.to/3ZYUP9a Mines, Bombs, Bullets and Bridges: A Sapper's Second World War Diary by Michael Moss https://amzn.to/3NnKITW Save the Last Bullet https://amzn.to/3NEUyB0 No Time for Dreams – Robert W Metcalf https://www.amazon.co.uk/No-Time-Dreams-Soldiers-Six-Year/dp/1896182798 https://www.abebooks.co.uk/9781896182797/Time-Dreams-Soldiers-Six-Year-Journey-1896182798/plp Cassino '44: The Bloodiest Battle of the Italian Campaign – James Holland https://www.amazon.co.uk/Cassino-44-Bloodiest-Italian-Campaign EPISODES 5 Claude Reynolds 1 - Coffee with Claude - Lancaster rear gunner interview https://www.fightingthroughpodcast.co.uk/5-claude-reynolds-ww2-lancaster-veteran-interview-1/ 12 Claude Reynolds 2 - WW2 Lancaster veteran interview https://www.fightingthroughpodcast.co.uk/12-claude-reynolds-2-ww2-lancaster-veteran-interview/ 9 Dunkirk Diaries of Major Leslie Petch OBE WWII https://www.fightingthroughpodcast.co.uk/9-dunkirk-diaries-of-major-leslie-petch-obe-wwii/ 26 The Zilken Letters. A veteran exposes the army's best kept WWII secrets! https://www.fightingthroughpodcast.co.uk/26-the-zilken-letters-a-veteran-exposes-the-armys-best-kept-wwii-secrets/ 33 Women at War 2 - Wartime Recipes and WRENS https://www.fightingthroughpodcast.co.uk/33-wartime-recipes-and-wrens-in-ww2/ 46 Through German Eyes in the Second World War https://www.fightingthroughpodcast.co.uk/46-through-german-eyes-in-the-second-world-war/ 47 D-Day Through German Eyes Part Two https://www.fightingthroughpodcast.co.uk/47-through-german-eyes-part-two/ 69 German Boy Soldier Willi Langbein WW2 https://www.fightingthroughpodcast.co.uk/69-german-boy-soldier-willi-langbein-ww2/ Save the Last Bullet book and audio book https://amzn.to/4h0OAHW 73 Jack Stansfield POW in WW2 https://www.fightingthroughpodcast.co.uk/73-Jack-Stansfield-POW-in-WW2/ National Archives at Kew, UK https://discovery.nationalarchives.gov.uk/details/r/C17150376 78 German Submariner Part 1: Atlantic, POW in Canada. https://www.fightingthroughpodcast.co.uk/78-german-submariner-and-pow/ Helmut Keune story in Canadian magazine McLeans, from 1949. https://archive.macleans.ca/article/1949/7/15/what-happened-in-the-bismarck 91 Kisses on a Postcard - child evacuees - interview with Dominic Frisby https://www.fightingthroughpodcast.co.uk/91-Kisses-on-a-Postcard-Evacuees-in- WW2 Stories of Chaos and Courage - HMS BULLDOG and Enigma codes https://www.facebook.com/groups/754427714964136/permalink/1682478342159064/?rdid=C4mzt6h6eLyTSER3&share_url=https%3A%2F%2Fwww.facebook.com%2Fshare%2Fp%2F9j382bZ4cVizdp1Z Coded letters https://www.reddit.com/r/ww2/s/3EoV8PUqzy Sound effects: Hurricane and Spitfire dog fighting - Sound courtesy of JimSim on Freesound https://freesound.org/people/jimsim/sounds/434671/#comments Sonar https://freesound.org/people/Peter_Gross/sounds/12677/ Morse https://freesound.org/people/christislord/sounds/553739/#comments Base wave - Sound Effect from https://pixabay.com/?utm_source=link-attribution&utm_medium=referral&utm_campaign=music&utm_content=6356">Pixabay
An anniversary special celebrating ten years in podcasting. Featuring old favourites and new alike. This episode has a particular focus on Germany in the war, with much more as well. Episode artwork:In Britain, without setting foot on it. A wounded German sailor from Bismarck is carried up a gangway by a British sailor. Buy Me a Coffee https://www.buymeacoffee.com/fightingthrough Full show notes, photos and transcript at: https://www.fightingthroughpodcast.co.uk/104-tenth-anniversary-of-ww2-veterans-and-family-stories Reviews on main website:https://www.fightingthroughpodcast.co.uk/reviews/new/ Patreon:https://www.patreon.com/FightingThrough Follow me on Twitter: https://twitter.com/PaulCheall Follow me on Facebook:https://www.facebook.com/FightingThroughPodcast YouTube Channel:https://www.youtube.com/channel/UCnlqRO9MdFBUrKM6ExEOzVQ?view_as=subscriber Links to features in the show: BOOKS D-Day Through German Eyes, by Jonathan Trigg https://amzn.to/3ZYUP9a Mines, Bombs, Bullets and Bridges: A Sapper's Second World War Diary by Michael Moss https://amzn.to/3NnKITW Save the Last Bullet - Willi Langbein / Heidi Langbein Allen https://amzn.to/3NEUyB0 EPISODES 5 Claude Reynolds 1 - Coffee with Claude - Lancaster rear gunner interview https://www.fightingthroughpodcast.co.uk/5-claude-reynolds-ww2-lancaster-veteran-interview-1/ 12 Claude Reynolds 2 - WW2 Lancaster veteran interview https://www.fightingthroughpodcast.co.uk/12-claude-reynolds-2-ww2-lancaster-veteran-interview/ 9 Dunkirk Diaries of Major Leslie Petch OBE WWII https://www.fightingthroughpodcast.co.uk/9-dunkirk-diaries-of-major-leslie-petch-obe-wwii/ 26 The Zilken Letters. A veteran exposes the army's best kept WWII secrets! https://www.fightingthroughpodcast.co.uk/26-the-zilken-letters-a-veteran-exposes-the-armys-best-kept-wwii-secrets/ 33 Women at War 2 - Wartime Recipes and WRENS https://www.fightingthroughpodcast.co.uk/33-wartime-recipes-and-wrens-in-ww2/ 46 Through German Eyes in the Second World War https://www.fightingthroughpodcast.co.uk/46-through-german-eyes-in-the-second-world-war/ 47 D-Day Through German Eyes Part Two https://www.fightingthroughpodcast.co.uk/47-through-german-eyes-part-two/ 69 German Boy Soldier Willi Langbein WW2 https://www.fightingthroughpodcast.co.uk/69-german-boy-soldier-willi-langbein-ww2/ Save the Last Bullet book and audio book https://amzn.to/4h0OAHW 73 Jack Stansfield POW in WW2 https://www.fightingthroughpodcast.co.uk/73-Jack-Stansfield-POW-in-WW2/ National Archives at Kew, UK https://discovery.nationalarchives.gov.uk/details/r/C17150376 78 German Submariner Part 1: Atlantic, POW in Canada. https://www.fightingthroughpodcast.co.uk/78-german-submariner-and-pow/ Helmut Keune story in Canadian magazine McLeans, from 1949. https://archive.macleans.ca/article/1949/7/15/what-happened-in-the-bismarck 91 Kisses on a Postcard - child evacuees - interview with Dominic Frisby https://www.fightingthroughpodcast.co.uk/91-Kisses-on-a-Postcard-Evacuees-in- WW2 Stories of Chaos and Courage - HMS BULLDOG and Enigma codes https://www.facebook.com/groups/754427714964136/permalink/1682478342159064/?rdid=C4mzt6h6eLyTSER3&share_url=https%3A%2F%2Fwww.facebook.com%2Fshare%2Fp%2F9j382bZ4cVizdp1Z Heinrich Severloh was 20 years old on d-day. ww2 stories of chaos and courage https://www.facebook.com/share/p/tBEVyKbwWUYQy1uB/?mibextid=K35XfP Coded letters https://www.reddit.com/r/ww2/s/3EoV8PUqzy Sound effects: Hurricane and Spitfire dog fighting - Sound courtesy of JimSim on Freesound https://freesound.org/people/jimsim/sounds/434671/#comments Sonar https://freesound.org/people/Peter_Gross/sounds/12677/ Morse https://freesound.org/people/christislord/sounds/553739/#comments Base wave - Sound Effect from https://pixabay.com/?utm_source=link-attribution&utm_medium=referral&utm_campaign=music&utm_content=6356">Pixabay Lieutenant General Alan Brooke, GOC II Corps Commander on his evacuation from Dunkirk. https://m.facebook.com/story.php?story_fbid=pfbid09qoBWpNWAiuHuwYGrseHw4x18kaTpP1nWVoNyEeVeVp8UHXN9hQbmyYKFFw7LjSPl&id=100072081056641
In this enlightening episode of the Moonshots Podcast, hosts Mike and Mark explore Michael Pollan's revolutionary perspective on the modern food industry as presented in his bestselling book, In Defense of Food. Pollan challenges our highly processed, nutrition-obsessed culture and urges us to return to a simpler, more traditional approach to eating.The transformative mantra is at the heart of his philosophy: “Eat Food. Mostly Plants. Not Too Much.”Key Discussion Points: 1. Pollan's Mantra: • Eat Food: Pollan emphasizes eating natural, whole foods rather than processed “edible food-like substances” that dominate supermarket shelves. • Mostly Plants: He promotes a plant-based diet, but not in an extreme sense, advocating for balance and moderation. • Not Too Much: Moderation and mindfulness are vital in avoiding overconsumption, a common pitfall in today's food culture. 2. The Rise of Nutritionism:Pollan critiques the concept of “nutritionism,” which reduces food to its nutrients (proteins, fats, carbs, etc.) rather than considering the whole food. He argues that this reductionist approach has led to confusion about what to eat and a focus on processed food products claiming health benefits. Pollan highlights the dangers of this nutrient-obsessed culture, where food is treated as a collection of parts rather than a natural whole. 3. The Good vs. Evil Dichotomy in Food:In modern food culture, nutrients are often good or bad. Pollan illustrates how this binary thinking leads to a never-ending cycle of food fads, as society swings from demonizing fats to celebrating them or from demonizing carbs to embracing them. He advocates for a more balanced, holistic approach to food choices. 4. The Failure of the Western Diet:Pollan and food journalist Michael Moss discuss the widespread failure of the Western diet, which is characterized by an over-reliance on processed foods, sugars, and unhealthy fats. This dietary shift has resulted in alarming levels of chronic diseases like obesity, diabetes, and heart disease. Pollan encourages a return to traditional diets and home-cooked meals, offering better health and deeper connections to our eating. 5. Home Cooking and Reclaiming Food:The episode highlights the importance of home cooking, where individuals can control their ingredients and make healthier choices. Pollan and Moss share practical advice on navigating modern supermarkets, suggesting shoppers stick to the perimeter, where fresh produce and whole foods are found, and avoid the highly processed items in the middle aisles. 6. Mindful Eating and the Power of Awareness:Pollan closes the conversation by stressing the importance of giving more attention to what we eat. He encourages listeners to be mindful of their food's origins, quality, and impact. By doing so, we improve our health and reconnect with food in a meaningful, nourishing way.Episode Highlights: • The shift from traditional diets to the processed food-dominated Western diet. • The problem with seeing food purely in terms of nutrients. • Why cooking at home and carefully shopping can be revolutionary in today's food system. • Practical tips for navigating supermarkets and making healthier food choices.Don't miss this thought-provoking conversation that will inspire you to rethink your approach to food!
Investigative reporter Michael Moss has spent many years uncovering just what it is about processed and fast food that makes it so hard for many of us to resist. This is the final podcast of three that I am doing in conjunction with the International Food addiction Consensus conference held on 17th May. Michael says he now believes from his decades of research, that particular combinations of flavour, texture, fat, protein and carbohydrates can create food that has the potential to be addictive. Author of two best sellers about the food industry, the most recent being : Hooked: How The Food Giants Exploit Our Addictions. Michael argues that the evidece is in and change is badly overdue. The host of the podcast, Liz Tucker is an award winning medical journalist and former BBC producer and director. You can follow Liz on Twitter at https://twitter.com/lizctucker and read her Substack newsletter about the podcast at https://liztucker.substack.com If you would like to support this podcast you can do so via Patreon at https://www.patreon.com/WhatYourGPDoesntTellYou or via PayPal at https://www.whatyourgpdoesnttellyou.com/support/ What Your GP Doesn't Tell You has been selected by Feedspot as one of the top 20 UK Medical Podcasts https://blog.feedspot.com/uk_medical_podcasts/
Leitura bíblica do dia: João 6:25-35 Plano de leitura anual: 1 Crônicas 4-6; João 6:1-21; Já fez seu devocional hoje? Aproveite e marque um amigo para fazer junto com você! Confira: Por que quando dizemos “Esta é a última batata frita que vou comer”, logo depois estamos procurando por mais? Michael Moss responde a essa pergunta em seu livro Sal, açúcar, gordura (Editora Intrínseca, 2015). Ele descreve como os produtores de lanches rápidos sabem como “ajudar” as pessoas a desejar comer “o que não é nutritivo”. De fato, uma empresa popular gastava quase 1 bilhão e meio por ano contratando “consultores de anseios” para determinar o ponto de satisfação dos consumidores, para que fosse possível “tirar partido” dos nossos anseios por comida. No entanto, Jesus nos ajuda a ansiar por comida verdadeira — espiritual — que traz satisfação à nossa alma. Ele disse: “Eu sou o pão da vida. Quem vem a mim nunca mais terá fome. Quem crê em mim nunca mais terá sede” (João 6:35). Ao afirmar isso, comunicou duas coisas importantes: Primeiro, o pão de que Ele falou é uma pessoa, não um produto (v.32). Segundo, quando confiamos em Jesus para o perdão dos pecados, iniciamos um relacionamento correto com Ele e encontramos satisfação para cada anseio da alma. Esse Pão é alimento espiritual eterno que leva à satisfação e à vida. Quando confiamos em Jesus, o verdadeiro Pão do céu, ansiamos por Ele que fortalecerá e transformará a nossa vida. Por: Marvin Williams
For more details on this podcast visit: https://www.journeybeyondweightloss.com/blog/157 Hey there! Get ready to dive deep into one of the most beloved yet potentially addictive foods - pizza!
View the Show Notes For This EpisodeGet Free Weekly Health Tips from Dr. HymanSign Up for Dr. Hyman's Weekly Longevity JournalGet Ad-free Episodes & Dr. Hyman+ Audio ExclusivesWe are getting sicker every day from cheap, addictive junk food. The food industry approaches food as “engineering projects,” with the end goal of creating “heavy users”—a disturbing internal term used by food manufacturers that helps them make as much money as possible at the expense of public health. It's time we take a look at the intentional manipulation of our taste buds and the politics that support these practices.In today's episode, I talk with Michael Moss, Dhru Purohit, Calley Means, and Nina Teicholz about the formula to get you addicted to junk food and the money spent to influence you to buy more.This episode is brought to you by Rupa University, AG1, ButcherBox, and Seed.Rupa University is hosting FREE classes and bootcamps for healthcare providers who want to learn more about Functional Medicine testing. Sign up at RupaUniversity.com.Get your daily serving of vitamins, minerals, adaptogens, and more with AG1. Head to DrinkAG1.com/Hyman and get 10 FREE travel packs and a FREE Welcome Kit with your first order.ButcherBox is giving new members FREE ground beef for LIFE with their first order. Visit butcherbox.com/farmacy and use code FARMACY.Seed is offering my community 25% off to try DS-01® for themselves. Visit seed.com/hyman and use code HYMAN25 for 25% off your first month of Seed's DS-01® Daily Synbiotic. Hosted on Acast. See acast.com/privacy for more information.
This week Olivia briefly describes the history of the cholesterol wars and why cholesterol is seen as "bad". She also discusses Ancel Keys and why she's not the biggest fan. We hope you enjoy this weeks episode! We would also love it if you could leave us a rating and review! *Side note: I apologize for the audio, my microphone apparently had a freakout throughout this episode. The problem has been sorted however I wasn't able to fix it for this episode. Also, don't forget to follow us on Instagram to stay up to date on the podcast! Instagram handles: Olivia - @intuitive_diaeta Regan - @reganchilson_ RNT Podcast - @RealNutritionTalk Books we mentioned: Fear of Food by Harvey Levenstein Salt, Sugar Fat by Michael Moss
Chapter 1 What's Salt Sugar Fat Book by Michael Moss"Salt Sugar Fat" is a book written by Michael Moss, an investigative journalist. In the book, Moss explores the processed food industry and uncovers the tactics used by major food companies to make their products addictive. He delves into the science behind the use of salt, sugar, and fat in processed foods and how these ingredients are strategically engineered to create cravings in consumers. Moss also examines the detrimental effects of the excessive consumption of these ingredients on public health. Overall, "Salt Sugar Fat" provides a critical analysis of the processed food industry and its impact on society.Chapter 2 Is Salt Sugar Fat Book A Good BookYes, "Salt Sugar Fat: How the Food Giants Hooked Us" by Michael Moss is widely regarded as a good book. It delves into the tactics employed by food companies to make their products addictive and explores the impact of the processed food industry on public health. The book received positive reviews for its well-researched content and compelling storytelling.Chapter 3 Salt Sugar Fat Book by Michael Moss Summary"Salt Sugar Fat: How the Food Giants Hooked Us" by Michael Moss is an investigative book that explores how the food industry has manipulated and hooked consumers on unhealthy processed foods. The book reveals how food companies have intentionally designed their products to be addictive and irresistible by strategically combining salt, sugar, and fat. Moss explores the history and inner workings of major food corporations such as Nestle, Kraft, Coca-Cola, and Kellogg's. He uncovers the tactics they use to create and market foods that are difficult to resist, leading to overeating and issues with obesity and other health problems.Moss also delves into the science behind why salt, sugar, and fat are so addictive. He examines the impact of these ingredients on the brain and how the food industry has capitalized on this knowledge to create products that are nearly impossible to put down.Furthermore, the book explores the ethical concerns surrounding the actions of these food companies. Moss reveals how they prioritize profits over public health, knowingly marketing unhealthy products to children and low-income communities. He also sheds light on the political influence these corporations have, making it difficult for government agencies to regulate their practices and protect the public's health.In addition to unveiling the dark side of the food industry, Moss also offers hope for change. He highlights efforts by individuals and organizations to promote healthier eating habits and push for stricter regulations on food companies. Moss encourages readers to become more informed consumers and make healthier choices for themselves and their families.Overall, "Salt Sugar Fat" provides a comprehensive and eye-opening look into the tactics used by the food industry to keep consumers hooked on unhealthy processed foods. It serves as a powerful call to action for individuals, policymakers, and food companies to prioritize public health and make positive changes in the way food is produced and marketed. Chapter 4 Salt Sugar Fat Book AuthorMichael Moss is an investigative journalist and author known for his book "Salt Sugar Fat: How the Food Giants Hooked Us." The book was published in February 2013. Apart from "Salt Sugar Fat," Moss has not written any other books to date. However, he has contributed to several publications including The New York Times, The Wall Street Journal, and The Washington Post, among others. In...
tw/cw: Mention of SA, graphic depiction of injuries Michael Moss was 15 years old when he was brutally murdered. He loved motorbikes, football, and taking things apart. He'd had a bit of a troubled earlier childhood, but was doing well when he was attacked by his school mates. This crime is so brutal and heartbreaking. Join us as we honor Michael Moss. Our deets: Venmo: Lillian-Asterios, Cash App: $LillianAsterios, paypal: lillianasterios@icloud.com Willow: Cashapp: $willowahava Paypal: wi11owahava, Venmo: willowahavaSupport the show
Something this easy to make your life so much better should be illegal. But it's not. Whether we are talking about sex, energy levels, lifestyle, or whatever it is you do, it all starts with one thing. That one thing is so important, yet most of us overlook it's importance and look to 'experts' to do it for us. What am I talking about?! Press play and tune in to find out! I really think you'll love this episode! -PN Show notes: Shawn Model Podcast Ep. 736: https://themodelhealthshow.com/familys-health-food-toxin/ Michael Pollan's In Defense of Food: https://michaelpollan.com/books/in-defense-of-food/ Michael Pollan's Cooked (video on Netflix): https://michaelpollan.com/books/cooked/ Salt, Sugar, Fat by Michael Moss: https://www.amazon.com/Salt-Sugar-Fat-Giants-Hooked/dp/0812982193/ref=sr_1_1?crid=MFX8BX6L82B5&keywords=salt+sugar+fat+by+michael+moss&qid=1701272130&sprefix=salt+su%2Caps%2C96&sr=8-1
Are you ready to go beyond the kitchen and delve into the science lab? As we discuss insights from Chris Van Tolikin's insightful book 'Ultra Processed People the Science Behind Food That Isn't,' you'll discover a world that extends far beyond the confines of your pantry. We're breaking down the allure of ultra-processed foods, shedding light on the shocking truths behind their addictive nature, and why they could be a significant culprit in the obesity epidemic.Join us as we dissect the NOVA classification system, a methodical way of separating ultra-processed foods from their natural and minimally processed counterparts. The conversation goes from sweet to salty as we reflect on Michael Moss's work in his book Sugar, Salt, Fat. Further, we challenge prevalent claims on the causes of obesity, questioning the notion that a calorie is merely a calorie.Lastly, we tackle the controversial parallel between food addiction and substance abuse. Drawing references from the Diagnostic and Statistical Manual's criteria for addiction, we investigate how ultra-processed foods can stimulate changes in the same brain circuits and structures affected by addictive drugs. The journey doesn't stop there, as we wrap up by emphasizing the importance of understanding the science behind nutrition and its role in the symbiosis of mind and muscle. A riveting conversation full of enlightening insights awaits you!Producer: Thor BenanderEditor: Luke MoreyIntro Theme: Ajax BenanderIntro: Timothy DurantFor more, visit Simon at The Antagonist
Episode 2381 - On this Friday's show Vinnie Tortorich welcomes Eddie Fackler and they discuss Eddie's recent medical incident and how training saved him, mental perseverance, and more. https://vinnietortorich.com/2023/09/training-saved-him-Eddie-Fackler-episode-2381 PLEASE SUPPORT OUR SPONSORS YOU CAN WATCH THIS EPISODE ON YOUTUBE - TRAINING SAVED HIM Vinnie welcomes Eddie back to the show; Eddie gives his backstory and how he found NSNG®. (4:00) Eddie lost 100 lbs in 6 months! He became a long-distance runner and discusses some of the challenges with that. He describes his recent medical incident and his amazing journey through that. He had an aortic dissection happen in his heart! This event is unrelated to heart attack, cholesterol, or stroke. He explains more of his journey—the man is a fighter! They chat about Eddie's previous running goals and how he's adjusting them. (13:00) Vinnie shares some thoughts on this as well. Eddie's consistent training saved his life. They talk about Eddie's heart now. (21:00) He explains what his doctor told him. Vinnie and Eddie talk about attitude and not being defeated. (26:00) Vinnie applies this to people's attitudes about changing their lifestyles Eddie's attitude is that you don't start being healthy in the gym or the kitchen but in your mind. (28:00) Build your mental discipline! Vinnie shares thoughts on mental discipline. (29:30) Eddie shares ideas about mindset and sabotage. (34:00) Every day is a decision. They discuss the book "" by Michael Moss. (40:00) Food companies pay millions of dollars to make sure their products are addictive. Eddie has recently gone back to the gym. (50:30) Everyone was super-helpful to him and happy for him. Eddie inspires so many people because of his attitude and mental perseverance. (54:00) [the_ad id="20253"] PURCHASE BEYOND IMPOSSIBLE (2022) The documentary launched on January 11! Order it TODAY! This is Vinnie's third documentary in just over three years. Get it now on Apple TV (iTunes) and/or Amazon Video! Link to the film on Apple TV (iTunes): Then, Share this link with friends, too! It's also now available on Amazon (the USA only for now)! Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter!
In this installment of 'Emma Kenny Crime Time', we investigate the harrowing case of Michael Moss, commonly referred to as the 'Reservoir Dogs murder ‘ Michael, a 15-year-old boy from Liverpool, was cruelly murdered by three of his peers in a gruesome act of violence that shook the UK to its core. In this episode, we delve into the events leading up to this heart-wrenching incident, which took place in a disused reservoir in Litherland, Merseyside.
In today's episode, I welcome Pulitzer Prize winning journalist, Michael Moss, author of two New York times bestselling books on the processed food industry: Salt, Sugar, and Fat and Hooked. He's a frequent guest of newscasts from the CBS This Morning to the BBC, and he spent his career as an investigative reporter with the New York Times and the Wall Street Journal.Michael helps us pull back the curtain on the big business of food to understand how chemists are getting you hooked on processed products. We talk about the “blisspoint”, the power of food memory, why our biology is mismatched to our current food environment, how the food industry has controlled the diet industry, and how we can flip the switch on food giants for better health and more appreciation for the food we eat. Let's welcome Michael Moss to the show.We also cover…00:02:00 — How Processed Foods Are Engineered for Addiction• Michael's work with the investigations group at the New York Times during 9/11• The story behind his Pulitzer Prize winning reporting on the food system and food safety• Uncovering engineering of the “bliss point” and “flavor burst” in food • Devious aspects of convenient processed food and the science behind habit• Read: Salt, Sugar, Fat by Michael Moss• The impact of food memories00:16:00 — Exploring Food Chemistry & Diet Industry Deception • Explaining how processed foods don't have a satiety backing• Understanding the term vanishing caloric density• Read: Hooked by Michael Moss• What's going on in flavor labs in the food industry?• The mismatch between our biology and the food environment• How Michael believes we can bring about change in the food industry • Tristan Harris of Social Dilemma: tristanharris.com• Ways that the food industry has taken control of the dieting industry00:31:00 — Changing Our Food Story: Tips for Parents & Consuming Responsibly• Michael's advice on engaging with processed foods and their addictive nature• Get ahead of mid-day cravings • How to get kids to enjoy vegetables• Communicating and setting boundaries with kids around junk food • Creative ways to show kids that good food is slow food• Pasturebird: pasturebird.com (use code “BEWELLBYKELLY” for a discount)Resources:• Website: mossbooks.us• Twitter: @MichaelMossCConnect with Kelly:• kellyleveque.com• Instagram: @bewellbykelly• Facebook: www.facebook.com/bewellbykellyBe Well By Kelly is produced by Crate Media.Mentioned in this episode:AG1 | Take ownership over your health with AG1! Get 1 FREE year of Vitamin D...
In the next two episodes of Your Undivided Attention, we take a close look at two respective industries: big food and social media, which represent dangerous “races to the bottom” and have big parallels with AI. And we are asking: what can our past mistakes and missed opportunities teach us about how we should approach AI harms? In this first episode, Tristan talks to Pulitzer Prize-winning journalist and author Michael Moss. His book Salt, Sugar, Fat: How the Food Giants Hooked Us rocked the fast food industry when it came out in 2014. Tristan and Michael discuss how we can leverage the lessons learned from Big Food's coordination failures, and whether it's the responsibility of the consumer, the government, or the companies to regulate. RECOMMENDED MEDIA Salt Sugar Fat: How the Food Giants Hooked UsMichael's New York Times bestseller. You'll never look at a nutrition label the same way againHooked: Food, Free Will, and How the Food Giants Exploit Our AddictionsMichael's Pulitzer Prize-winning exposé of how the processed food industry exploits our evolutionary instincts, the emotions we associate with food, and legal loopholes in their pursuit of profit over public healthControl Your Tech UseCenter for Humane Technology's recently updated Take Control ToolkitRECOMMENDED YUA EPISODESAI Myths and MisconceptionsThe AI DilemmaHow Might a long-term stock market transform tech? (ZigZag episode) Your Undivided Attention is produced by the Center for Humane Technology. Follow us on Twitter: @HumaneTech_
Let's take a closer look at what's happening to our food before it gets to us - how it's designed to be addictive, marketed to get us hooked & how that's changing pretty much everything in and around us. Pulitzer Prize winning investigative reporter & New York Times Best Selling Author Michael Moss is the author of Salt, Sugar, Fat - How the Food Giants Hooked Us & Hooked, How we Became Addicted to Processed Food. This is the first in this special Insiders series that will roll out over the month. Each week we'll hear from an expert who's either dug deep into or previously worked in the industries who's business is our minds & bodies. We'll explore the tricks employed by each of these industries that are cashing in on manipulating our physical & mental health to level up our knowledge and polish up our BS detectors to protect ourselves, our families & our wallets. This episode is supported by Sleeping Duck CONNECT WITH USConnect with That's Helpful & Ed Stott on Instagram. Find Michael via his website on Instagram, Facebook & Twitter Got an episode suggestion or feedback for me? Email me - ed@edwinastott.com
Episode 2327 - On this Friday's show Vinnie Tortorich welcomes Dr. Andreas Eenfeldt back to the show to discuss what drives satiety, whole foods vs. processed foods, and more. https://vinnietortorich.com/2023/05/what-drives-satiety-dr-andreas-eenfeldt-episode-2327 PLEASE SUPPORT OUR SPONSORS WHAT DRIVES SATIETY Vinnie welcomes back Dr. Eenfeldt who is the Founder & CEO of . Andreas was also in both of Vinnie's "FAT" documentaries. Vinnie and Andreas talk about the evolution of keto and debunking myths about it. (9:00) They also discuss various challenges of veganism, and how both keto and veganism have a "religious" following. Carnivore has a similar following; however, all these options can work but may be too much for many people to sustain. They talk about the importance of protein in varying diets. They turn the conversation to the topic of satiety (feeling full or satisfied). (21:00) What contributes to satiety and what hinders feeling full? Processed foods and even certain other food combinations can drive cravings and cause people to eat more. The book "", by Michael Moss is a good book that describes how food manufacturers formulate food for profits. (27:30) NSNG® and low-carb approaches are great starters for retraining the brain and hormones to lessen cravings. THE LURE AND DOWNSIDE OF DRUGS Vinnie and Dr. Eenfeldt discuss the downsides of drugs like Wegovy. (37:30) Though some people may see a slight improvement, a person has to stay on the drug; otherwise, all the weight comes back. There is evidence that such drugs also eat away at lean muscle mass. It's just way better to get your nutrients from real food and have your hormones respond with satiety. Vinnie gives the comparison of eating the same number of ounces of steak vs. the same amount of chips; as a result, one will satisfy you, and one will keep you craving. (50:00) Vinnie talks about consultations and the word "plateau" and how he helps people through them. (48:00) You can and should have communion over yourself--you need to take your power back! (24:00) Dr. Eenfeldt reminds us that it's not always about willpower; some foods drive cravings, so it's best to avoid those foods. It's better to focus on the quality of the food itself. Also, listen for the May promo code for NSNG® Foods' offer! [the_ad id="20253"] PURCHASE BEYOND IMPOSSIBLE (2022) The documentary launched on January 11! Order it TODAY! This is Vinnie's third documentary in just over three years. Get it now on Apple TV (iTunes) and/or Amazon Video! Link to the film on Apple TV (iTunes): Then, Share this link with friends, too! It's also now available on Amazon (the USA only for now)! Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter!
Fr. Dan Reehil catches up with Fr. David Michael Moss a 29 year old who grew-up in Houston, Texas. He started college when he was just 14 and graduated with his bachelor's degree at the age of 18. He was accepted into several law schools, but ultimately felt called to the priesthood and entered seminary for the Archdiocese of Galveston-Houston. Stream live episodes of Battle Ready with Fr. Dan Reehil at https://radiomaria.us/ at 9:00 am cst or tune in on radio in Louisiana (580 AM Alexandria, 1360 AM New Iberia, 89.7 FM Natchitoches, 91.1 FM Lake Charles) in Ohio (1600 AM Springfield, 88.7 FM Anna, 103.3 Enon/Dayton) in Mississippi (88.1 FM D'Iberville/Biloxi) in Florida (91.9 Hammocks/Miami) in Pennsylvania (88.1 FM Hollidaysburg/Altoona) in Texas (1250 AM Port Arthur) in Wisconsin (91.3 FM Peshtigo) Radio Maria is a 100% listener supported radio station. If this broadcast has touched your life, please consider donating at https://rmusa.civi-go.net/donate Download the Radio Maria Play app to any smart device: Android: https://play.google.com/store/apps/details?id=com.radiomaria.v3&hl=en_US&gl=US&pli=1 iOS: https://apps.apple.com/us/app/radio-maria-play/id848153139
Glenn Livingston is the creator of the Never Binge Again method to permanently end binge eating. He is also a veteran psychologist and was the long time CEO of a multi-million dollar consulting firm whose clients included several Fortune 500 food giants. Disillusioned by what traditional psychology had to offer overweight and/or food obsessed individuals, Dr. Livingston spent several decades researching the nature of bingeing and overeating via work with his own patients AND a self-funded research program with more than 40,000 participants. But it was his own personal journey out of obesity and food prison to a normal, healthy weight and a much more lighthearted relationship with food. “Being from the family that I was from, (everyone is a psychologist) I went the psychological route. I assumed, which I later figured out was wrong, that I must have a hole in my heart. And if I could fill that hole in my heart, then I could stop trying to fill the hole in my stomach.”Glenn tried therapy, Overeaters Anonymous, made amends, had a spiritual journey—all to heal this binge problem. What do you think happened?“Everything I would try, I would get a little thinner and a lot fatter, a little thinner, and a lot fatter.I don't regret the journey because I learned a lot and it was very soulful and it made me part of who I am today. But it didn't really help me with the overeating. This was over the course of decades, and my top weight was probably around close to 300.”We talked about the perfect storm of reptilian brain meets Big Food. We are hardwired to eat when food is around, and the food industry does everything it can to get us to eat more. At one point I mentioned David Kessler, former head of the FDA. I erroneously thought he wrote a book that about behind the scenes at Big Food. The author was Michael Moss and the book—which I highly recommend—is “Salt, Sugar, Fat, How the Food Giants Hooked Us.”Glenn's recovery began when he decided he had to know when his reptilian brain was active and driving his urge to eat.So he began to make rules for his eating. He also decided to name the voice in his head that made the excuses his inner pig. “and I don't let farm animals tell me what to do.”“I came up with rules that I could and would do, and I tried to follow the rules rather than to lose weight. I'd gotten to this point that I felt hopeless and despairing and like, I just didn't understand, why am I always eating so much more than my own judgment?”And I thought there was something desperately wrong with me.Not only did he journal all of what the pig had to say for eight years but he turned it into what is now a best-selling book, Never Binge Again. That's also the name of his website.Glenn has a ton of great free stuff on his site. If you grab his ebook here, you'll receive truly useful bonuses like “12 sneaky pig squeals and how to defeat them”, “Craving Defeater Set”, and 8 more cheat sheets to help you never binge again.He has programs and coaches to work with anyone interested. And his success rate is off the chart. “We get a 90% reduction in binge eating on average for people that engage with us, which means they actually talk to their coach and do the assignments we give them.”His program works with any kind of dietary preference—it's plan agnostic. You just have to be willing to flood your system...
In today's MM, we continue to seek the truth where it leads us and we continue on with Michael Moss and his excellent book, Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions. Key Points from the Episode:How the word--addiction--evolved through history to have many different meanings and why that is important.The very fine line between a compulsive behavior and a habit. One has a bad trajectory associated with it whereas a good habit has a purity of intention with a good trajectory associated with it.Moss concluded we are getting into trouble with food to the same degree as alcohol and some types of drugs.Other resources:More goodnessGet our top book recommendations listWant to leave a review? Click here, and if we earned a five-star review from you **high five and knuckle bumps**, we appreciate it greatly, thank you so much!Because we care what you think about what we think and our website, please email David@teammojoacademy.com, or if you want to leave us a quick FREE, painless voicemail, we would appreciate that as well.Be sure to check out our very affordable Academy Review membership program at http:www.teammojoacademy.com/support
Why can't you eat just one potato chip? In this MM, we seek the truth where it leads us. and todays author is on the right path, Michael Moss and his excellent book, Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions. It was written in 2021 and can help us along our journey. Key Points from the Episode:The 2002 legal case of Pelman v McDonald's Corp changed the outlook for the food industryThe food companies have turned our own brains and our own dopamine receptors against us in the creation of our modern day foods, taste, touch and feel.The Doritos Jacked Ranch Dipped Hot Wings Flavored Tortilla Chips reviewerOther resources:More goodnessGet our top book recommendations listWant to leave a review? Click here, and if we earned a five-star review from you **high five and knuckle bumps**, we appreciate it greatly, thank you so much!Because we care what you think about what we think and our website, please email David@teammojoacademy.com, or if you want to leave us a quick FREE, painless voicemail, we would appreciate that as well.Be sure to check out our very affordable Academy Review membership program at http:www.teammojoacademy.com/support
March is National Nutrition Month and in this episode, we delve into the inner workings of the Big Food industry with Pulitzer Prize-Winning investigative journalist Michael Moss. Michael shares his insights on how the industry uses science and marketing schemes to get us addicted to unhealthy food products, then turns around and sells us diet fads that don't work. With a background as an investigative journalist at the Wall Street Journal and the New York Times, as well as being the author of the groundbreaking books "Salt Sugar Fat" and "Hooked", Michael brings a wealth of knowledge and expertise to the (dinner) table, uncovering the truth behind our food industry.Follow guest Michael Moss on Twitter.Follow host Halle Tecco on Twitter.Visit the Heart of Healthcare website for episode recaps and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Michael speaks with Pulitzer Prize winner Michael Moss upon the release of the paperback version of "Salt Sugar Fat: How the Food Giants Hooked Us." Original air date 13 February 2014. The paperback version was released on 18 February 2014, the book was originally published on 26 February 2013.
I have to confess to a long-term professional crush on Mike Moss, the intrepid New York Times investigative journalist who blew the lid off big foods' research-based adeptness at engineering our Bliss Point–– finding the most exquisite balance of Salt, Sugar, Fat that renders us helpless faced with an open bag of Doritos. Or Oreo––or pick your poison. His new book, Hooked, unmasks the rigorous research used to addict us to ultra-processed food. He is such a trove of insight and knowledge that I couldn't stop listening to him. I think you will feel the same. Let's have a listen.Photo courtesy of Dan Sheehan.Let's Talk About Food is Powered by Simplecast.
Today we welcome Bill Marler Meet William Marler An accomplished attorney and national expert in food safety, William (Bill) Marler has become the most prominent foodborne illness lawyer in America and a major force in food policy in the U.S. and around the world. Marler Clark, The Food Safety Law Firm, has represented thousands of individuals in claims against food companies whose contaminated products have caused life-altering injury and even death. He began litigating foodborne illness cases in 1993 when he represented Brianne Kiner, the most seriously injured survivor of the historic Jack in the Box E. coli O157:H7 outbreak, in her landmark $15.6 million settlement with the company. The 2011 book, Poisoned: The True Story of the Deadly E. coli Outbreak that Changed the Way Americans Eat, by best-selling author Jeff Benedict, chronicles the Jack in the Box outbreak and the rise of Bill Marler as a food safety attorney. For the last 26 years, he has represented victims of nearly every large foodborne illness outbreak in the United States. He has filed lawsuits against such companies as Chili's, Chi-Chi's, Cargill, ConAgra, Dole, Excel, Golden Corral, KFC, McDonald's, Odwalla, Peanut Corporation of America, Sheetz, Sizzler, Supervalu, Taco Bell, and Wendy's, securing over $700,000,000 for victims of E. coli, Salmonella, Listeria, and other foodborne illnesses. Among the most notable cases he has litigated, Bill counts those of nineteen-year-old dancer Stephanie Smith, who was sickened by an E. coli-contaminated hamburger that left her brain-damaged and paralyzed, and Linda Rivera, a fifty-seven-year-old mother of six from Nevada, who was hospitalized for over 2 years after she was stricken with what her doctor described as “the most severe multi-organ [bowel, kidney, brain, lung, gall bladder, and pancreas] case of E. coli mediated HUS I have seen in my extensive experience.” New York Times reporter Michael Moss won a Pulitzer Prize for his coverage of Smith's case, which was settled by Cargill in 2010 for an amount “to care for her throughout her life.” Linda's story hit the front page of the Washington Post and became Senate Majority Leader Harry Reid's touchstone for successfully moving forward the Food Safety Modernization Act in 2010. The B.I.STANDER Podcast is a conversational podcast unique to Bainbridge Island and Seattle Washington, that covers the Arts, Society & Human Interest stories. The intent is to introduce interesting people, ideas, and conversations. We are not perfect and that's OK! Thank you for your support! The B.I.Stander Podcast is a listener supported show, please consider subscribing. Thank you & tell them you heard it on: The BISTANDER Podcast! Blue Canary Auto NOW ALSO in Bremerton! Sound Reprographics Additional sound effects by: https://www.zapsplat.com/ Support the Show on PATREON
In today's episode, we are going to do something a little bit different. A lot of you know that when we decided to make this podcast, the goal was to let us do all the dirty work when it comes to learning about ALL THINGS health, fitness and wellness. The goal was to let US search through what all the experts are saying, let US do the research and then in turn, we then teach it to the Livin' the Dream Team. We teach what is most applicable and helpful to you. So today, I'm going to touch on a few of the things I learned this week while on this path to being a life ong learner. Instead of a MASTERCLASS episode, where I break a topic down with a deep dive, I will give the cliff notes, highlights of what I've learned this week and then I'll attach the source from where the content came from in case you wanted to learn more. In this episode we talk about:1. How our ENVIRONMENT, the things we choose to surround ourselves with, the things we may not have control over, how our ENVIRONMENT shapes our health. 2. How making it harder on yourself to snack and harder on yourself to take those small sips, dips, licks and tastes throughout the day, can be extremely impactful to your weight management goals.3. We will teach you what the author of Atomic Habits, James Clear's philosophy is on The four laws of behavior change. And how you can build and change habits in your life. As well as share three ideas he offered in his most recent newsletter that I thought we could really benefit from.4. I give you a rundown on 4 books that I just finished back to back. These books include; Salt, Sugar, Fat (How the food giants hooked us) by Michael Moss which came out in 2013, and then his sequel to the book Hooked (Food, free will, and how the food giants exploit our addictions) that came out 2021. Also The Hungry brain (Outsmarting the instincts that make us overeat) by Dr. Stephan J. Guyenet, and then the last book called The way we eat now (How the food revolution has transformed our lives, our bodies and our world) by Bee Wilson. They all did a phenomenal job at really breaking down the timeline of what happened with our food, our food care systems, and corporations that really took advantage (and are still taking advantage) of how our addictive and reactive and emotional brains work. If you're someone that struggles with your relationship with food in any way… I definitely recommend these books.References:Email for Accountability Club information:Damien.etffitness@gmail.comThe Doctor's Farmacy Podcast w/ Dr. Mark Hyman“How our ENVIRONMENT shapes our health.”https://podcasts.apple.com/us/podcast/the-doctors-farmacy-with-mark-hyman-m-d/id1382804627?i=1000591431618Book:“The Hungry Brain, Outsmarting the instincts that make us overeat.” by Dr Stephan J. GuyenetJames Clear, Author of Atomic HabitsPodcast w/ Dr. Peter Attia “The Drive”https://podcasts.apple.com/us/podcast/the-peter-attia-drive/id1400828889?i=1000591299495Newsletter: https://Jamesclear.com/3-2-1Eatdirtfood.comDiscount code (10% off entire order): DirtyDamien Brain.fm App(First month Free, then 20% off subscription)Discount Code: coachdamien_sdLinks:IG:@coachdamien_sd@damienrayevans@livinthedream_podcastYouTube:https://www.youtube.com/channel/UCS6VuPgtVsdBpDj5oN3YQTgFB:https://www.facebook.com/coachdamienSD/
We're baaaaaaack! We can barely record an episode of this podcast without a snack, so how are millions of people supposed to escape the "cult" of dieting when its mission is to keep everyone hungry, tired, and riddled with self-loathing? Let's count the red flags: a strictly controlled eating regimen, shame and peer pressure up the wazoo, false promises, hidden costs, viciously addictive cycles that offer no exit strategy... um, how is diet culture *not* a cult? In our highly requested relaunch episode, Amanda and Isa analyze the dangerous (and highly profitable) "cult" of dieting with special guest, actress and host of the I Weigh podcast, Jameela Jamil. To support Sounds Like A Cult on Patreon, keep up with our live show dates, see Isa's live comedy, buy a copy of Amanda's book Cultish, or visit our website, click here! Thank you to our sponsor! Go to Zocdoc.com/CULT and download the Zocdoc app for FREE Diet Culture Resources: Fearing the Black Body: The Racial Origins of Fat Phobia by Sabrina Strings: https://nyupress.org/9781479886753/fearing-the-black-body/ What We Don't Talk about When We Talk About Fat Aubrey Gordon: https://bookshop.org/p/books/what-we-don-t-talk-about-when-we-talk-about-fat-aubrey-gordon/14443277 The Body Is Not An Apology by Sonya Renee Taylor: https://www.sonyareneetaylor.com/the-body-is-not-an-apology I Weigh Community: https://iweighcommunity.com/ Hooked by Michael Moss: https://www.penguinrandomhouse.com/books/246273/hooked-by-michael-moss/ NRP diet culture article: https://www.npr.org/2021/12/23/1067210075/what-if-the-best-diet-is-to-reject-diet-culture Diet culture podcasts: https://www.nytimes.com/2022/01/27/arts/podcasts-diets-healthy-living.html
Episode 2251 - On this Friday's show, Vinnie Tortorich welcomes back Dr. Lisa Strohman and they discuss the topics of consent, connection, addiction, and more. https://vinnietortorich.com/2022/12/connection-addiction-dr-lisa-strohman-episode-2251 PLEASE SUPPORT OUR SPONSORS CONNECTION & ADDICTION Vinnie welcomes Dr. Lisa Strohman back to the show. (2:40) They talk a bit about "incels" (involuntary celibates). The topic of consent and what it means has morphed over the decades. Young people appear to have become terrified and too distracted to connect. Lisa and Vinnie take turns describing types of "incels". (29:30) The conversation turns to the topic of "Starbucks Kids", and Lisa clarifies. (44:00) It's not just the psychology Lisa is dealing with because physical health affects mental health. (45:00) She often deals with both connection and addictions to food, tech, and more. They also discuss sponsors and advertising affecting the information we are exposed to. Vinnie mentions advertising geared towards children and teens. Lisa tells a story about a biochemist she met at a conference. Vinnie and Lisa talk about fake foods and how they are "reimagined" versions of real food that don't need altering in the first place. (1:01:00) Vinnie recommends the book "" by Michael Moss. He also recommends "" by Nina Teicholz. Lisa emphasizes the challenges in today's society and the need to connect with one another. You can find Dr. Lisa Strohman on her website . [the_ad id="20253"] PURCHASE BEYOND IMPOSSIBLE The documentary launched on January 11! Order it TODAY! This is Vinnie's third documentary in just over three years. Get it now on Apple TV (iTunes) and/or Amazon Video! Link to the film on Apple TV (iTunes): Then, Share this link with friends, too! It's also now available on Amazon (the USA only for now)! Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter!
It's no secret that the nature of our food has been changed quite dramatically by big food companies in the last 50 years. This is just one of the things that has contributed to a nation of overeaters. Michael Moss is the author of “Salt Sugar Fat: How the Food Giants Hooked Us,” and “Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions.” He is also a Pulitzer Prize-winning investigative journalist formerly with the Wall Street Journal and the New York Times.So what has changed in those 50 years? Listen as Michael and Greg talk about the evolution of processed foods, the biological science behind addiction, how food memories develop, Lunchables, and the business of cigarettes and smoking.Episode Quotes:Memory as a tool in food industry25:26: What the food companies have realized is that the more we experience something, the deeper those memory channels are. And so the easier it is for them to use what psychologists call cues to get us excited. I mean, two people driving down the road, right, see the golden arches. And they could have completely different reactions to seeing those arches depending on what their memory bank is, what their experience is from eating. t a person's been eating there a lot and has deep memory channels for McDonald's is going to get all excited and pull off the highway as soon as they can to, to go there where the other person's going to, they're not even like seeing the golden arches if they're not somebody who eats there, doesn't have that memory for it. So, besides speed, memory is hugely powerful for the food industry to us to kind of keep coming back to its products.Speed is the hallmark of addiction8:42: Speed is a hallmark of addiction, so the faster a substance can hit the brain, the more apt we are to lose control, react, and act compulsively to that substance. Educating the young about eating habits12:21: I would love to see going back to prioritizing children, focusing on them to help them develop good eating habits before they can develop bad ones. Teaching them how to cook and schools would be a fabulous sort of thing to do, and you could do it, and you could do it in a way that's not preachy too.Show Links:Recommended Resources:Dana SmallEdward Slingerland episodeGuest Profile:Professional Profile at New York TimesProfessional Profile at Pulitzer PrizeProfessional Profile at Food Future CoSpeaker's Profile at Harry Walker AgencyMichael Moss WebsiteMichael Moss on LinkedInMichael Moss on TwitterMichael Moss on InstagramHis Work:Hooked: Food, Free Will, and How the Food Giants Exploit Our AddictionsSalt Sugar Fat: How the Food Giants Hooked Us
This episode is brought to you by Rupa Health, Thrive Market, and Essentia.Food marketing and misguided dietary guidelines play a large role in the food choices we make. These foods are frequently devoid of nutritional value and, even worse, they are addictive and keep you going back for more. Our bodies are built and maintained by what we put in our mouths; we literally are what we eat. Unfortunately, that means the majority of people in our country are made of ultra-processed food-like substances that create disease. In today's episode, I talk with Nina Teicholz, Michael Moss, and Vani Hari on the influence of food marketing and why the US government's dietary guidelines may not be so healthy after all.Nina Teicholz is a science journalist and author of the New York Times bestseller The Big Fat Surprise: Why Butter, Meat, and Cheese Belong in a Healthy Diet, which upended the conventional wisdom on dietary fat—especially saturated fat—and spurred a new conversation about whether these fats in fact cause heart disease. Michael Moss, a New York Times investigative reporter turned food-focused journalist, Pulitzer Prize winner for Explanatory Reporting, and author of the #1 New York Times bestseller Salt Sugar Fat: How the Food Giants Hooked Us, as well as the book Hooked: Food and Free Will, focused around food and addiction. Vani Hari is the revolutionary food activist behind foodbabe.com, cofounder of organic food brand Truvani, New York Times best selling author of The Food Babe Way and Feeding You Lies. She has led campaigns against food giants like Kraft, Starbucks, Chick-fil-A, Subway, and General Mills that attracted more than 500,000 signatures and led to the removal of several controversial ingredients used by these companies. This episode is brought to you by Rupa Health, Thrive Market, and Essentia.Rupa Health is a place where Functional Medicine practitioners can access more than 2,000 specialty lab tests from over 20 labs like DUTCH, Vibrant America, Genova, and Great Plains. You can check out a free, live demo with a Q&A or create an account at RupaHealth.com.Thrive Market is an online membership-based grocery store that makes eating well convenient and more affordable. Join today at thrivemarket.com/hyman and you will receive $80 worth of groceries for free.Right now you can get an extra $100 off your mattress purchase, on top of Essentia's Black Friday sale, the biggest sale of the year, which will also take 25% off, plus you'll get 2 FREE organic pillows (a $330 value) with your mattress purchase. Go to myessentia.com/drmarkhyman to learn more.Full-length episodes of these interviews can be found here:Nina TeicholzMichael MossVani Hari Hosted on Acast. See acast.com/privacy for more information.
Michael Moss' book "Hooked" came out in 2021, and when I read it... it blew my mind!As a consumer, it doesn't feel like the food manufacturers care about nourishing us, and even less about our health!How has the processed foods industry "hooked" us on their processed products? Are they really created to be addictive?Moss' book addresses questions about how fast food and processed foods affect our bodies and our brains (blood sugar, insulin, dopamine rush, obesity). He also makes the comparison with the tobacco industry and the addictive nature of cigarettes... and sugar.What's behind the obesity epidemic? Are we really collectively more greedy, or do we just lack willpower?Apparently not.Moss' book explains the "brain rush" that sugar and processed foods create, hampering our ability to make rational decisions about what to eat (and how much!).So what exactly is it about processed foods (including sugar and flour) that makes us crave them?How do the big food companies hook us? And how can we choose to UN-hook ourselves? You'll get some insight and tips in this episode!Get some valuable resources from Netta to let go of sugar here:Download your free simple guide to getting more energy here.To get rid of cravings, download your 5 tips here.Also check out the Life After Sugar Facebook page, and subscribe to my Instagram account and to the Life After Sugar YouTube channel.To be part of our lovely encouraging group and get support and accountability to let go of sugar, join us in the the After Sugar Club today!And for more personalized guidance and step by step mentoring from me, Netta, the 12-week "hands on" experience in the Life After Sugar Program might be a good fit for you. Check out how to get to a place of true freedom from sugar in the program here.To rate and review this podcast: scroll down in your podcast player on your phone and click on the stars. To leave a review, scroll down a little more and click on "Write a Review". Once you've finished, select “Send” or “Save” in the top-right corner. If you've never left a podcast review before, enter a nickname. Your nickname will be displayed on your review. After selecting a nickname, tap OK. Your review may not be immediately visible, but it should be posted soon. Thank you! - Netta
Join hosts, Linda Scott and Sharilyn Fisher as they discuss Fashion for Big/Tall Men, with special guest, Michael Moss, CEO of Big Man Culture.
Medical interventions, including prescription medications, can be effective solutions in the right context. But in our current healthcare system, we're simply treating symptoms and overlooking the powerful lifestyle tools we have at our disposal. There is an undeniable connection between our health outcomes and our daily practices, including diet, sleep, and movement. Today's guest, Cynthia Thurlow, is passionate about empowering folks to live vibrant and healthy lives through nutrition. She is a nurse practitioner, international speaker, and a thought leader in the space of intermittent fasting and women's health. In her bestselling book, Intermittent Fasting Transformation, Cynthia outlines an individualized approach to weight loss and hormone balance through intermittent fasting. On this episode of The Model Health Show, Cynthia is sharing incredible insights into her experience in the U.S. healthcare system, both as a provider and a patient. We'll talk about the numerous health benefits of intermittent fasting, and how to find an approach that works for you. This episode contains conversations on gut health, fasting for women, how to hit your nutritional goals, and so much more. I hope you enjoy this interview with the amazing Cynthia Thurlow! In this episode you'll discover: The effects that intermittent fasting has on insulin resistance. Why breakfast is not the most important meal of the day. How blood sugar levels impact metabolic health. What autophagy is. The difference between acute and chronic inflammation. How low insulin levels can improve mental clarity. The problem with industrial seed oils in our food supply. How gut health and the microbiome are influenced by intermittent fasting. The two groups that typically have the easiest adjustment to fasting. When women should fast (& when they should not). Cynthia's personal experience with illness, hospitalization, and surgery. Why patient advocacy is so critical. What true informed consent is. The difference between digestive rest and fasting. Why eating sufficient protein is important for metabolic health and longevity. The problem with the OMAD fasting schedule. An important conversation on animal protein vs. plant protein. Why you shouldn't be dogmatic about your diet. The holes in our healthcare system, and how providers can truly help patients. Details of Cynthia's 45-day Intermittent Fasting Transformation. Items mentioned in this episode include: PiqueTea.com/model -- Use code MODEL at checkout for 10% off! DrinkLMNT.com/model -- Get a FREE sample pack with any order! TransformationalNutrition.com/model Intermittent Fasting Transformation by Cynthia Thurlow NP Surviving to Thriving – TEDxTalk by Cynthia Thurlow Intermittent Fasting: Transformational Technique – TEDxTalk by Cynthia Thurlow Salt Sugar Fat by Michael Moss Intermittent Fasting Lifestyle Facebook Group Connect with Cynthia Thurlow Website / Podcast / Instagram / Twitter Be sure you are subscribed to this podcast to automatically receive your episodes: Apple Podcasts Stitcher Spotify Soundcloud Join TMHS Facebook community - Model Nation *Download Transcript
I'm delighted to connect and have a discussion with James Barry today! James is a private chef who has launched an amazing product called Pluck, an organ-based seasoning I have been using for the last several years. James is also co-author of the recipes in Dr. Alejandro Junger's book Clean 7. James has always enjoyed working with food! Recently, he realized that cooking is his way of expressing love! In this episode, we dive into his background and passion for cooking. We discuss dogma, the illusion of health, the psychology of food, farm subsidies, orthorexia, phobias, manifestation, and alignment. We get into food privilege, the lack of transparency in the processed food industry, the health benefits of eating organ meats, and hurdles to consuming organ meats. We also talk about how Pottenger's Cats and indigenous cultures have influenced him and how Pluck can be a gateway to organ meat consumption. I hope you will enjoy listening to today's discussion with James Barry as much as I did recording it! Stay tuned for more! IN THIS EPISODE YOU WILL LEARN: James was a picky eater until he went to culinary school in his thirties. The wonderful things that happened after James aligned with his mission and purpose in life. How to work manifestation into your mindset and methodology. How does dogmatism influence people's food choices? How the lack of transparency in the processed food industry influences people's mindsets and health. How to make more intuitive and conscious food choices. Some of the food challenges James has experienced with his clients. If you are unable to moderate something in your diet, eliminate it. Learn to honor yourself. Overcoming the hurdles to eating organ meats. The benefits of including organ meats in your diet. James explains how he makes Pluck and shares his favorite ways of using it. Connect with Cynthia Thurlow Follow on Twitter, Instagram & LinkedIn Check out Cynthia's website Connect with James Barry On his website On Facebook, Eat Pluck on Instagram, Chef James Barry on Instagram, Twitter, and Pinterest Books mentioned: Pottenger's Cats: A Study in Nutrition by Francis Marion Pottenger Jr. Salt Sugar Fat by Michael Moss
Red to Green - Food Tech | Sustainability | Food Innovation | Future of Food | Cultured Meat
Here's one of the wildest stories of (lacking) food regulation in the US: In 2008 over 70% of all ground beef sold in the US contained "pink slime," - ammonia-treated scraps. These trimmings would usually be processed into pet food and cooking oil due to higher levels of fecal contamination. Well, the company Beef Products Inc found a way to kill the E.Coli and Salmonella bacteria by spraying the scraps with ammonia and increasing the PH to 9.5. After all, the human food market is more profitable than pet food. Grrreat.... But then it all blew up, starting with an investigative news story by the New York Times in 2009 (and winning the author Michael Moss a Pulitzer Prize)...
Joyce talks about how weak public officials have been acting when it comes to fighting policies that are not in the best interest of the American people. She talks about the infighting of government parties. Joyce talks about the FBI raid on Trump and how the government is coming after the American people. Michael Moss calls in to talk his run for Mayor of Port St. Lucie. Jeff Bongiomo who is running against Congressman Brian Mast calls in to the show.
Why is it that when we say: “This is the last potato chip I’m going to eat,” five minutes later we we’re looking for more? Michael Moss answers that question in his book, “Salt Sugar Fat.” He describes how America’s largest snack producers knows how to “help” people crave junk food. In fact, one popular company spent $30 million a year and hired “crave consultants” to determine the bliss point for consumers so it could exploit our food cravings. Unlike that company, Jesus helps us to long for real food—spiritual food—that brings satisfaction to our souls. He said, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty” (John 6:35). By making this claim, He communicated two important things: First, the bread of which He spoke is a Person, not a commodity (v. 32). Second, when people put their trust in Jesus for forgiveness of sin, they enter into a right relationship with Him and find fulfillment for every craving of their soul. This Bread is everlasting, spiritual food that leads to satisfaction and life. When we place our trust in Jesus, the true bread from heaven, we’ll crave Him, and He will strengthen and transform our lives.
We talk with Pulitzer Prize-winning journalist Michael Moss about why foods such as Cheetos and Oreos can be more addictive than cigarettes. Plus we explore the history of West African cookbooks, J. Kenji López-Alt teaches us different ways to use alcohol in the kitchen, and we learn to make Glazed Sour Cream and Brown Sugar Bundt Cake.Get this week's recipe for Glazed Sour Cream and Brown Sugar Bundt Cake. https://www.177milkstreet.com/recipes/glazed-sour-cream-and-brown-sugar-bundt-cakeThis Week's Sponsor: Discover proven quality sleep. During our Lowest Prices of the Season, all Sleep Number 360® smart beds are on sale. Starting at $899. Only for a limited time at Sleep Number stores or sleepnumber.com/MILK. See acast.com/privacy for privacy and opt-out information.
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