Podcast appearances and mentions of mike fenster

Explore the world of healthy eating with the power of Science with Dr. Mike Fenster - a cardiologist and author! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/maria-liberati/message

In this episode, Chef Dr. Mike Fenster joins us to ... Read more

You will hear an interventional cardiologist's perspective on healthcare from Chef Dr. Mike Fenster on this episode of the Perspectives on Healthcare Podcast with Rob Oliver. Chef Dr. Mike blends his two passions into a single career, combining his love of food with his medical expertise to become an expert in culinary medicine. A member of the Baby Boomer Generation, Chef Dr. Mike is based in Montana. He is a professor of culinary medicine at the University of Montana as well as several other colleges. Here are 3 points that stood out as Chef Dr. Mike Fenster shared an interventional cardiologist's perspective on healthcare: · Sometimes the personal difficulties that we experience our great learning opportunities that can change the direction of our lives · Quality healthcare is not about what medical professionals tell the patient, it starts with listening to the patient and putting them at the heart of the care plan · Food is one of the most important elements in the development and history of the human race it is one of the things that unites us all together, everybody has to eat! · BONUS: 80% of heart attacks are preventable! You can learn more about Chef Dr. Mike Fenster through the website and social media links below: Website http://www.ChefDrMike.com Twitter http://twitter.com/ChefDrMike Facebook https://www.facebook.com/ChefDrMike Instagram http://instagram.com/RealChefDrMike LinkedIn https://www.linkedin.com/company/74131146/ To connect with the show on social media use the links below: Twitter: http://twitter.com/yourkeynoter Facebook: http://facebook.com/yourkeynoter Instagram: http://instagram.com/yourkeynoter LinkedIn: http://linkedin.com/company/yourkeynoter YouTube: https://www.youtube.com/channel/UC9ub8CjRQAmXsOEA4s9AYbw We would love to hear from you. Visit the “Contact Us” form: https://www.perspectivesonhealthcare.com/contact/ Look around the website for more Perspectives on Healthcare. Disclaimer: All opinions expressed by guests on the Perspectives on Healthcare Podcast are solely the opinion of the guest. They are not to be misconstrued as medical diagnoses or medical advice. Please consult with a licensed medical professional before attempting any of the treatments suggested.

You will hear an interventional cardiologist's perspective on healthcare from Chef Dr. Mike Fenster on this episode of the Perspectives on Healthcare Podcast with Rob Oliver. Chef Dr. Mike blends his two passions into a single career, combining his love of food with his medical expertise to become an expert in culinary medicine. A member of the Baby Boomer Generation, Chef Dr. Mike is based in Montana. He is a professor of culinary medicine at the University of Montana as well as several other colleges. Here are 3 points that stood out as Chef Dr. Mike Fenster shared an interventional cardiologist's perspective on healthcare: · Sometimes the personal difficulties that we experience our great learning opportunities that can change the direction of our lives · Quality healthcare is not about what medical professionals tell the patient, it starts with listening to the patient and putting them at the heart of the care plan · Food is one of the most important elements in the development and history of the human race it is one of the things that unites us all together, everybody has to eat! · BONUS: 80% of heart attacks are preventable! You can learn more about Chef Dr. Mike Fenster through the website and social media links below: Website http://www.ChefDrMike.com Twitter http://twitter.com/ChefDrMike Facebook https://www.facebook.com/ChefDrMike Instagram http://instagram.com/RealChefDrMike LinkedIn https://www.linkedin.com/company/74131146/ To connect with the show on social media use the links below: Twitter: http://twitter.com/yourkeynoter Facebook: http://facebook.com/yourkeynoter Instagram: http://instagram.com/yourkeynoter LinkedIn: http://linkedin.com/company/yourkeynoter YouTube: https://www.youtube.com/channel/UC9ub8CjRQAmXsOEA4s9AYbw We would love to hear from you. Visit the “Contact Us” form: https://www.perspectivesonhealthcare.com/contact/ Look around the website for more Perspectives on Healthcare. Disclaimer: All opinions expressed by guests on the Perspectives on Healthcare Podcast are solely the opinion of the guest. They are not to be misconstrued as medical diagnoses or medical advice. Please consult with a licensed medical professional before attempting any of the treatments suggested.

Chef Dr. Mike Fenster talks about culinary medicine through the lens of his multifaceted career as a cardiologist and professional chef.

On this Episode I had a chat with Chef Dr. Mike Fenster , about some nagging questions many of us have on nutrition and how it affects our health. He is America's only board-certified interventional cardiologist and professional chef. He currently holds faculty appointments at The Kansas Health Science Center (Adjunct Professor of Medicine (Culinary Medicine)); West Virginia University School of Medicine (Executive Faculty) and cross-faculty appointments at The University of Montana (College of Health, School of Public Health and Missoula College Culinary Arts Program). He currently teaches one of the country's leading courses on Culinary Medicine at The University of Montana. He also serves on the editorial board of the academic journal, The Journal of Integrative Cardiology. In addition to his clinical practice, he has a huge media footprint. He has had innumerable television appearances including The Doctors, and Fox National News where he has served as a national contributor. He has hosted a national radio show, Code Delicious with Dr. Mike featured on RadioMD and a sponsored weekly show, Journeys into Quantum Food available on iTunes. He has done countless lectures, cooking demonstrations, and presentations. Most recently, he did a breakout session, cooking demonstration, and keynote address for The American Heart Association's Go Red for Women Campaign in 2019. He currently writes a regular column for Psychology Today and has authored several books including The Fallacy of The Calorie: Why The Modern Western Diet is Killing Us and How to Stop It (Koehler Books, 2014), Ancient Eats: The Greeks and Vikings (Koehler Books, 2016) and Food Shaman: The Art of Quantum Food (Post Hill Press, June 2018) is his latest offering. --- Send in a voice message: https://anchor.fm/justdamie/message Support this podcast: https://anchor.fm/justdamie/support

In this episode Chris sits down with Michael Fenster, MD, better known as Chef Dr. Mike, a board-certified Interventional Cardiologist, Professor of Culinary Medicine, and Professional Chef. This author of multiple books including the Fallacy of a Calorie has been interviewed on such shows as The Dr.s, Great Day Huston and Health Talks. Through our detailed conversation Dr. Mike discusses the power of culinary medicine and how not all calories are created equal and that certain foods can negatively effect your gut bacteria. The conversation also goes into how mindfulness eating can impact your health positively. The wisdom from this conversation is something to be shared with anyone who values nursing their bodies. Connect with Chef Dr. Mike  website: www.chefdrmike.com === Connect with Fudge: @cthefudge https://www.instagram.com/cthefudge/?hl=en https://www.facebook.com/chris.fudge.7/ email: chris@projectfitness.ca ===

Terry and Roy talk about the fail last week when Terry was away Getting back on track using insta-pot for oatmeal  cooking fish outside contingency planning and our previous podcast with Chef Dr. Mike Fenster www.feedingfatty.com info@feedingfatty.com       Roy (00:02): Hello again, and welcome to the feeding fatty podcast. I'm Roy Kerry. Glad to have everyone we're a little bit late getting this episode out, but the last couple of weeks have been a little tough. We're going to talk about that. I think the biggest thing is talking about the, uh, kind of a, not an Epic fail, but just the fail this last week as a we, well, first off, we'll talk about, um, we had a great interview that we released earlier this week with chef dr. Mike Fenster. It was an Terry (00:38): Okay. He is an expert on culinary medicine. He's a physician. Um, he talked about the Mediterranean diet, which is kind of what we're trying to follow through our dietician as well. Um, and gave us lots of tips and tricks and some background on, um, you know, nutritional values and things like that. Things that, you know, so many of us have such a, such a focus on what the nutritional values are as far as caloric content and sodium and things like that. That sometimes I feel like we're going overboard and not allowing some of those aspects in, but, you know, I don't know. Where do you think? Roy (01:28): I think the overarching message that I've seemed to be getting from everybody we talked to is basically staying away from processed foods and, uh, you know, like even salted, it's not good for me and you know, can't eat too much, but, uh, what I'm hearing is, yeah, table salt is kind of the least of our worries. It's the tea, the salt that people are more concerned with are what's hitting and what's hitting hidden in all the processed foods. So I think there's a point to that even though I still watch mine, but, um, yeah, it was a great interview. So if you get a few minutes, uh, please take time to listen to that. We, uh, just recorded another fitness one and we've got a couple great, more, couple other great ones that we're going to release next week. Uh, Jeanette hurt. She is a, an author, a prolific writer on food and health, and she's got a new book out on a cauliflower. Roy (02:30): So that's a great interview, uh, be looking forward to that. But anyway, we'll talk about, um, let's just talk about our week kind of where we've been, as y'all know, I told you last time Terry's mom was in the hospital. So she had been, um, you know, spending as much time as she could over there and getting stuff for her and just running around. And, um, thank goodness. She's fine. Now she's in, you know, back at home and rehabbing fine and everything is going to be okay, but you know, there for a while, it was kind of touch and go just the unknown. So I think the, you know, while I'm trying not to place blame, that's not what this is all about. I think it just goes to the fact of that upsetting my Apple cart was enough to kind of throw me off for the week and it wasn't, uh, you know, we have gotten very used to preparing our food together and cooking and plan in shopping and all that. Roy (03:33): And so all of a sudden, you know, I was left to my own devices and probably tended to work a little bit too much and then run out of time, get in a hurry, just want to do something quick. And it, you know, it led to a lot of poor decisions on my part. And the exercising is, you know, I was, uh, you know, just doing my thing and working and trying to keep caught up and, uh, pretty much let everything go. The good news is that, you know, I, I finally did way back in yesterday. Uh, I have gained one pound from two weeks ago, so that's a blessing. And you know, we're back on track today, moving along and going to get better. And I feel so much worse. I feel that blah actually getting up, you know, when I get up first thing in the morning, moving around, I just feel terrible. Roy (04:25): So, you know, we want to be transparent. We're going to talk about all our successes. We're going to talk about the great things that we've learned, but, you know, I think we need to be, uh, be honest about the failures because that's what we're most people get tripped up in. This is that as long as things are perfect, they're perfect. It's when they're not perfect. That's when we need to figure out how to stay true to what we're trying to do. And there are plenty things I could have done. I could have opened up some tuna fish, uh, you know, I could have cooked by myself. There's a million things I could have done differently and I chose not to because it was the path of least resistance. So Terry (05:06): Yeah, well, and we do need to, we do need to work on those contingency plans for, not that I expect anybody to be in the hospital anytime soon, please don't happen. Um, but for any emergencies, we do need to have those contingency plans in, like you said, we do have, you know, tuna packets of tuna and salmon and things like that, that you can eat quick and not let your mind wander off to, Oh my gosh, we're going to go down to Chick-fil-A now and have a waffle fries and chicken spicy chicken sandwiches with extra pickles and all that, which is, you know, w we have done. Yeah. Roy (05:51): And I think it's important to focus too that, um, while I need to lose weight and I want lose weight, that's part of my overall health goal. You know, my diet is more about managing my diabetes and also my blood pressure. So this, you know, I don't, this isn't a, a, a superficial thing just, Oh, I just want to lose weight to look better. It's really a health thing. And that's one thing, you know, I kind of started realizing at the end of this week is that, um, I don't need to be so focused on though. Did I lose weight or not aspect while I need to be focused on was what I was eating good for my blood sugar management or not. Terry (06:36): Right. And the longevity of it. I mean, it's not about having instant results. It's about the whole program. It's about, um, you know, one day leading into the next day, you know, it's one time, one minute at a time, one day at a time, but it's everything leading up to what your goal is and that's to be healthy, which that my goal is to be healthier and to be very supportive of you. And, um, you don't just learn more about whole foods and eating organically, not falling into the same routines of just getting, getting something, because it's quick just being mindful about everything, which we need to do about everything in our lives, but for sure, for the eating. So you can continue to stay healthy and, and do what you need to do. Roy (07:34): Right. Right. And I think that is a big point that I learned over the last 10 days is just being present in today, being mindful of right this very minute, not thinking about my next meal or what I'm going to do. So anyway, that's enough about that. It was a, um, a challenging couple of weeks, but we made it through, I feel like we're on the other side, we're back on track. I actually started, uh, a new routine. If you want to share your Terry (08:07): About, Oh, that I, I had a, um, job. I was working at a farmer's market and, um, I've been doing that for a few years just to keep healthy. That was the first time I worked after raising my kids, um, for, you know, 20 something years. And, um, you know, uh, I just, I enjoyed it. I was with a lot, I was with a lot of learn about a lot of produce. Um, had lots of fun customers come in, repeat customers, all that stuff. So last Friday was my last day. Last Friday was my, my last day, um, with the market and very sad. But at the same time, there's so many new business opportunities for me to, um, get back into my writing and, and doing the podcasts and things like that. So I'm gonna focus more on that Roy (09:02): And, you know, she, she is a writer by trade. So that's what she's done. She's written for, um, some of the major newspapers in our area. So it's not, you know, Terry (09:14): Not just something I pulled out of a hat, I do have the background in it, but I, you know, kind of took a break so I could focus on my family and all of that. Right. Roy (09:22): And so now she's had a chance to do some rewriting of some websites. And of course, she's instrumental in helping put together this podcast. It's not simple. And I've got a couple other podcasts that I do that are more business related. So trying to keep all the balls in the air, train on the tracks, we've got another, a new podcast. I guess we, we started at the beginning of this year, ran into some obstacles, but we finally got that worked out and going to be relaunching it. So I guess we might as well plug it, take a, it's going to be more of a true crime, um, MIS missing unsolved case type situation where, uh, the, the, uh, you know, the victims just have, haven't gotten the publicity. So what we're going to do as, uh, you know, start highlighting some of these cases, just to try to generate some interest and hopefully get some things solved. Roy (10:21): It's called mysteries of the, by you, uh, it's, uh, available on all the major platforms, iTunes, Google play, Stitcher and Spotify. So yeah, if you're into true crime, give that a listen and see what you think would be glad to glad to get some feedback, but anyway, enough of that to hide wasn't even going there. But I thought it's interesting because I wanted, you know, with, um, with you being able to be home, we Friday, Thursday, you know, losing track of time, Friday, yesterday, we actually started, got up, went for our walk first thing in the morning. And we just did a, an interview with the Andre Romano. He is a fitness and a nutritional consultant out of, uh, Del Del Mar, California. And, you know, we were just talking about, if you like me exercising in the evening, which is what we've been doing. It it's gotten where it started interrupted my sleep pattern, where I can't get to come back. We like to walk after we eat, because it's good for diabetics to kind of get a little exercise after you eat. But unfortunately we get out and walk and get back and then can't get calmed down to go to bed. Yeah. Terry (11:40): So after your body processes it, then you start thinking, you know, your mind just starts going, you can get all these ideas and then you're like ready to go. I'm like, what, what are you talking about? Yeah, I'm Roy (11:54): Still hollering at her when she's getting ready for bed. Terry (11:57): I'm sleeping in the middle of my Aziz and your head. Roy (12:00): So anyway, what, what we want to slowly try to do is transition that work out, um, at least the walk in part, maybe even get to the gym first thing in the morning and see if we can kind of add to our energy and clarity through the day. Uh, so anyway, I wanted to bring that up, but let people know, you know, why you were gonna, why we were able to do that, that you're going to be home. And, you know, getting back to your writing has some great ideas on, uh, a couple of books that she's going to be working on sing. So we'll keep you informed on that as well. Uh, just a couple other things to touch on the, um, we, we bought some salmon and we over at the little clearance table in the grocery store where we were shopping, they had these wooden planks. I'd never heard of them before, but I guess you knew kind of what they were. Yeah. Terry (12:54): I never cooked with them before, but they were just the throw away, just a, you know, the thin planks that you soak in water and you put them on top of your girl, and then you put the salmon on top of the plank. And, um, what'd you think? Roy (13:12): I thought it was good. It had a very good, um, it had that outdoorsy flavor. Like you cooked it over a campfire, it wasn't too strong, but it kinda cut that fish. Terry (13:23): She just enough of the charcoal flavor. I mean, it just, it tasted smokey. It was good. I thought, I thought it really did a good job, you know, with, with the plank. I think I would like to do that again. I, um, I'm convinced Roy (13:38): No, it was very good. And I think we, uh, what did you make, what was your mix that you used to marinate that? Terry (13:44): Um, I mean, it was just a little olive oil lemon, olive oil with some dill and a little, little bit of salt. Roy (13:53): Okay. Yeah. I think we've got some pictures on Instagram, Facebook, and Twitter where we've put that up. But anyway, if you can find you some of those wood planks, it was awesome. And we're going to try it again. It took maybe a little bit longer cooking it. I think we cooked about 30 minutes. I set the timer for 15 minutes on each side and we started it out with skin down and then flipped it. If you have any knowledge on that and know a better way, please let me know, but we were just kind of experimenting around with it and I think it turned out great. I think that we will do it, uh, uh, definitely look for those and do it again Terry (14:33): Or fish. And we're going to find some more fish to experiment with, I think, yeah, I liked that it took away the fishy fishy flavor, Roy (14:42): And we were kind of wanting to have a little something to eat with it. We actually tried some, um, horseradish. It was pretty straight, it was pretty powerful. Terry (14:56): We needed something. So, you know, it was smoky. So I didn't really have a sauce per se on top of it. Um, so Roy (15:05): We definitely needed to cut it with something because that was a kind of, yeah. Terry (15:09): Horseradish and salmon. I'm not sure Roy (15:12): Was good. I even ate it on the little potato mix that we had. Um, I like it a little spicy, but that, you know, coming straight out of the can, it was like, I don't know. It's like, it goes right back Terry (15:24): The way that they were brain. Roy (15:27): Oh, so the other thing, uh, that we experimented with this week is Terry (15:33): Tumeric root well it's cauliflower soup with tumeric root. And, um, so we purchased some tumeric root, um, in raw form instead of just, I mean, we also have it in the ground form, but, um, I had seen this cauliflower soup recipe and decided to try that. And it was, it was pretty good. You just roast the cauliflower with some smashed garlic and a little bit of olive oil and the tumeric root on top of it. Um, and maybe a little bit of Kumon just roast that in the oven for a little bit. And after it Browns up, um, add it to some veggie broth and then, uh, use your immersion blender and blend that up. And, and it had kind of a, a potato like piece soup, um, consistent. Roy (16:25): That's what I got out of. It was more of like a potato, not the chunky potato, but more the creamy potato soup. It, it was very good. And, you know, we've kind of been experimenting. I used to take a tumeric in a supplemental form just to capsule, but after we talked to our nutrition, you know, one thing that we've tried to do is get back to everything more closer to its original form. And so we've gone to cooking with the tumeric powder a lot. And then now of course, she bought this tumeric root to actually experiment with that. So, Terry (17:02): And it's kind of gingerly. I mean, you, you it's like ginger using raw ginger as well, which adds an awesome flavor. And you can really tell the difference whether you're using, you know, if you're using the ground as, as opposed to using the raw form. And I think I found the same way with the tumor. I liked the flavor, but I think with the raw form, it's just, it's, it's just more robust as you would think. Roy (17:28): Yeah. Okay. That's cool. Yeah. And it'll be good. Uh, this, it really was kind of warm the day we cooked it, but I'm looking forward to this winter when we have some colder weather, it'll be good to cook it and keep it in the refrigerator to, you know, have as a quick snack or lunch, something like that. So the other thing was the, um, oatmeal. Terry (17:55): We made a lifetime supply of oatmeal in Instapot. I don't know what possessed me, but I was thinking, Oh, you know, maybe because, because of the last week and a half, two weeks of a us, you know, of everything going on in our lives where, you know, we couldn't be here and do what we need to do to prep for meals and all of that, that I'm going to get prepared and we're going to at least have breakfast. Well, I ended up making, making some steel cut, oats works great in the Instapot, but I made a lot of them. So we're going to be eating oatmeal oatmeal a couple of times a day for a few days. Roy (18:34): Well, and that's the, uh, I guess the dilemmas cooking it in the smaller, uh, sauce pan, you know, we could get four or five servings out of it and then this, but the other thing I wanted to find out was it, was it easier to cook? Did it cook faster? Do you think the consistency, was it besides just the volume issue? Was there any benefit to using the Instapot, Terry (18:57): You know, other than just, um, convenience, the convenience factor of not having to be over there being on top of it and watching it at every minute and think about that. Um, that it, that was awesome. That was the awesome aspect. I just need to cut the volume down. Roy (19:15): Yeah. And it was good. And you know, what part of the volume issue is not just with the Instapot, but because I try to watch my carb intake only to half a serving. So instead of, you know, she made eight servings, which for normal people would have been. Right. But we had to cut those in half. So I think we had like 16, 16, Terry (19:36): Isn't that normal Hani. Roy (19:39): Well, it, it was good. I mean, oatmeal tasted very good. It's um, I like it more, um, more, yeah, Terry (19:46): I was going to say, did you notice a difference in the consistency or anything? Roy (19:50): It wasn't as, um, it was creamier, but it, it wasn't wet. Yeah. And I don't like it, you know, I like it to be kind of in the middle, a little bit of creaminess, but not just dripping wet. So yeah. I thought it was good. And then, um, you know, we've put it in a fridge and had it a couple of different times. Yeah. Terry (20:11): And serve it with Walnut chopped walnuts and blueberries. Roy (20:16): So that Instapot, I mean, we've cooked some chicken and a ground beef and we've done a little bit. We haven't done a lot with it, but it's a, it's a pretty good instrument. Yeah. Terry (20:26): Tried fish the first time. I didn't, I wasn't real happy with it. It was called, I think it was wasn't it. Yeah. I remember. Yeah. That was, you don't remember. Oh, but it was so good. He's so sweet telling me how good everything is. He appreciates all. Yeah. Roy (20:42): It is. It's always the best Terry (20:45): When I'll take a bite and be like, all Roy (20:50): Well, anyway, I guess that's really all that I had on my mind. Do you have anything else you want to share? Yeah. Terry (20:56): I'm just excited to get, get started, get started with the, all of this and, and, uh, next, next chapter of being busy and my life. Roy (21:11): Yeah. I think it's good. I'm glad you're going to be here to help more with, uh, you know, our podcast it's really taken off. We've had so many awesome guests already. Uh, the episodes haven't aired yet, but you know, we're going to be releasing them. Our plan is we'll release the guest spots on a Tuesday, and then, you know, we will try to do, uh, you know, kind of our little weekly catch up on Thursday or Friday. And, uh, so anyway, just kinda stay tuned, be, be aware of the new releases coming out. And I'm sure that there'll be somebody that I'll talk on a subject that will speak to you. And that's the awesome thing about doing the podcast is just the people that we get to meet the people we talk to all over the United States that, you know, we wouldn't have contact with otherwise. So it's, it's a real blessing for us to talk to him. And we always learn something every time we talked to people, you know, through this journey and this is why we started it. Not only just to let people know that they are not alone in their struggles, but to also, um, you know, try to learn as we go, Terry (22:23): Right. And people really are. We were talking about this yesterday. It just really in all of this craziness going on now with COVID and, uh, the political races and I just, you know, the election coming up, everything, it just, the people that we have been speaking with on, on our podcast, as well as just getting emails from that want to be on the podcast, it just kind of restores your faith in humanity. They're so generous, generous with their time. And, um, I, I just, it's, it's been an awesome adventure so far. Roy (23:02): It's just getting better every day. Yeah. And we want to, you know, we'll just say a blanket, thank you to all those that we have talked to, and we look forward to getting your episodes aired so the audience can hear, but, um, Terry (23:17): And go and go to Facebook, go to our Facebook group, please, if you have any suggestions, uh, don't be mean, but, but please, um, but if you have any suggestions, um, if you have a story to tell, we'd love to be able to let you do that. Um, if you have somebody in mind that you think it'd be great for us to talk to, please don't hesitate to share. We way love sharing. Yeah. We're all in this together. I mean, nobody is alone. Roy (23:49): Yeah. And that's the thing is nobody's alone. You've always got somebody to reach out to. And, um, we would love to hear from other professionals out there that feel like they can add value. You know, one thing I will say is that we take a balanced approach. So we're not looking for any gimmicks, quick fixes or anything like that. We want it to be, you know, balanced. And when I say that, we try to watch our diet, not only for the weight loss, but you know, to manage other issues, diabetes, blood pressure, and also the exercise, the exercise component, the sleeping component, the mindset, the whole body. Yeah. Just everything. Yeah. Just that total balanced approach. So yeah, I didn't make our disclaimer. Uh, yeah, we're fortunate enough. We live by a joint reserve base and, uh, we've had a lot of jet activity the last few days. You'd probably hear one flying over and you know, it's awesome. Uh, um, I grew up here, so it, it was a, uh, [inaudible] base when I was young. And when they in, during the Vietnam era, they would fly over and they would just shake your house all night long. So it's kind of a comfort feeling. It's, you know, it's, uh, our blanket of protection. We know that they're out there, we love our people of service and we, uh, think Terry's dad, um, Terry (25:17): 30 years in the air force. So we were on, if not on the base, we lived real near. So I am so used to all of the, all of the, uh, air noise and, and love it. It just feels, it feels like home. Roy (25:32): Yeah. And I'm still a kid at heart. I love to run out on the deck and see, see if I can see them. Cause you know, a lot of times we get them where they're coming over tree top level. Sometimes you can, uh, you can see them smiling and waving at you off. But, uh, yeah. I love to see, you know, what it is. It's always something new, but anyway, well that's all I've got, so that's it. All right. Well, thank you all so much for listening. We appreciate it. And, um, again until next time, be sure and find us at www dot feeding, fatty.com on Twitter at, uh, feeding fatty pod and on Instagram at feeding fatty, uh, go to the website, listened. You can find a player on there to listen to the episode. Also go if you're on iTunes, Stitcher, Google, play Spotify, and be sure and share with the friend we'd love to get, uh, you know, get your reviews and get your feedback. Please be nice. Even if you have constructive criticism, we're open to that. But, um, yeah, we just don't want anybody being mean to us or to anybody else that's commented out there. So be nice. Take care of each other till next time. I'm Roy. Terry (26:46): Um, Terry, thank you. Thank you.  

Michael Fenster, MD (Chef Dr. Mike) Cardiologist.  Professor.  Chef.  Author.  Storyteller. As America’s only Board-Certified Interventional Cardiologist, Professor of Culinary Medicine, and Professional Chef; Chef Dr. Mike combines culinary talents with his cutting-edge medical expertise and evidence-based insights. This unique perspective forges an approach to food and health that is beyond mere nutrition and more substantive than simple food plans or fad diets. Many other culinary-medicine-like approaches are rehashed nutrition courses with recipes.  Alternative food-centric approaches eschew scientific data and principles or focus solely upon unvetted opinion. “I offer a pathway—a pathway built upon a foundation in science that re-examines our connection with food, and by extension our relationship with each other, society, and the planet.” Ever a seeker of truth, Chef Dr. Mike is unafraid to challenge the conventional wisdom.  www.chefdrmike.com

Chef Mike Fenster, M.D. from Montana.

James Lott Jr talks with his buddy who is a Chef AND a Doctor, Dr Michael Fenster. He is a Professor of Culinary Medicine at the University of Montana! Chef Dr Mike is fun and informative! What is our relationship with food and how it relates to your mental and physical well being? And the beneifts of gardening! AND a new program he is introducing! chefdrmike.com

Find out how food affects health.What you eat affects your health. Food is medicine. Having an attitude of gratitude when you eat will influence your digestion. Eat foods that support your health and don't contribute to inflammation. In your food preparation, roll with the seasons. Enjoy foods that are currently available and grown as locally as possible. Cut out the processed foods. Listen as chef Dr. Mike Fenster joins Dr. Susanne Bennett to discuss how food impacts your health.

Find out how food affects health.What you eat affects your health. Food is medicine. Having an attitude of gratitude when you eat will influence your digestion. Eat foods that support your health and don’t contribute to inflammation. In your food preparation, roll with the seasons. Enjoy foods that are currently available and grown as locally as possible. Cut out the processed foods. Listen as chef Dr. Mike Fenster joins Dr. Susanne Bennett to discuss how food impacts your health.

Find out how food affects health.What you eat affects your health. Food is medicine. Having an attitude of gratitude when you eat will influence your digestion. Eat foods that support your health and don’t contribute to inflammation. In your food preparation, roll with the seasons. Enjoy foods that are currently available and grown as locally as possible. Cut out the processed foods. Listen as chef Dr. Mike Fenster joins Dr. Susanne Bennett to discuss how food impacts your health.

James Lott jr talks with board certified interventional cardiologist and author and chef Dr Michael Fenster. He also had a weekly national radio show, Code Delicious. James and Dr Mike have a fun and important talk about the relationship between food and health, which is heavy in James' life right now!

James Lott jr talks with board certified interventional cardiologist and author and chef Dr Michael Fenster. He also had a weekly national radio show, Code Delicious. James and Dr Mike have a fun and important talk about the relationship between food and health, which is heavy in James' life right now!

Eat mindfully and nutritiously while still enjoying what you eat.A shaman is known as the “walker between worlds.” This individual would seek out healing information and bring it back to the locals. Get farm to table ingredients and recipes delivered right to your door every week with Sun Basket. Go to SunBasket.com/talkhealthy to save $35 off of your first order. - sponsor We’re tied to our environment, culture and society. It is reflected in our gut microbiome. Our physiology hasn’t changed as industry has. We still seek fats, sugars and salts as our ancestors did when hunting mammoths. Avoid seeking those things in processed foods. Listen as Dr. Mike Fenster joins host Lisa Davis to discuss his latest book. Buy on Amazon Food Shaman: The Art of Quantum Food Sponsor: Get farm to table ingredients and recipes delivered right to your door every week with Sun Basket. Go to SunBasket.com/talkhealthy to save $35 off of your first order. Learn more about your ad choices. Visit megaphone.fm/adchoices

Make cooking enjoyable.Meal preparation used to take about seven hours. Innovations led to prepared, packaged foods. These time savers were embraced widely. Who wouldn't want to cut down cooking time to a mere three hours from seven? It's tricky to return to that age before convenience.Get farm to table ingredients and recipes delivered right to your door every week with Sun Basket. Go to SunBasket.com/delicious to save $35 off of your first order. - sponsor However, you can cook incredible meals from simple ingredients. Keep it simple and make as many of your meals as possible. Other cultures have interesting cooking techniques that you can use in your own kitchen. When food is scarce, innovations are made to get the most out of what is available. Fermentation, curing and preservation came out of a need to have food after the growing season. Cheap, abundant food becomes ancillary. The connection to food decentralizes its place in your life. Listen as Christopher Kimball joins Dr. Mike Fenster to share how to love the simple foods you create at home. Sponsor:Get farm to table ingredients and recipes delivered right to your door every week with Sun Basket. Go to SunBasket.com/delicious to save $35 off of your first order.

Make cooking enjoyable.Meal preparation used to take about seven hours. Innovations led to prepared, packaged foods. These time savers were embraced widely. Who wouldn’t want to cut down cooking time to a mere three hours from seven? It’s tricky to return to that age before convenience.Get farm to table ingredients and recipes delivered right to your door every week with Sun Basket. Go to SunBasket.com/delicious to save $35 off of your first order. - sponsor However, you can cook incredible meals from simple ingredients. Keep it simple and make as many of your meals as possible. Other cultures have interesting cooking techniques that you can use in your own kitchen. When food is scarce, innovations are made to get the most out of what is available. Fermentation, curing and preservation came out of a need to have food after the growing season. Cheap, abundant food becomes ancillary. The connection to food decentralizes its place in your life. Listen as Christopher Kimball joins Dr. Mike Fenster to share how to love the simple foods you create at home. Sponsor:Get farm to table ingredients and recipes delivered right to your door every week with Sun Basket. Go to SunBasket.com/delicious to save $35 off of your first order.

Industrial food contributes to chronic illness in children. Find out how.A lot of chronic disease begins in childhood. An unhealthy gut microbiome contributes to susceptibility for chronic disease. What are we feeding our kids? Genetically modified foods and pesticides can alter cells and disrupt the gut. A non-industrial, organic-based diet can heal the gut. Regulatory agencies typically rely on manufacturers themselves to provide most of the data supporting safety of genetic modification. Not all foods are tested on people before they are taken to market. Genetic modification isn't absolutely bad. Innovations can come from genetic modification. Listen as Dr. Vincanne Adams and Dr. Michelle Perro join Dr. Mike Fenster to discuss genetic modification and pesticide use impacting food in detail.

Industrial food contributes to chronic illness in children. Find out how.A lot of chronic disease begins in childhood. An unhealthy gut microbiome contributes to susceptibility for chronic disease. What are we feeding our kids? Genetically modified foods and pesticides can alter cells and disrupt the gut. A non-industrial, organic-based diet can heal the gut. Regulatory agencies typically rely on manufacturers themselves to provide most of the data supporting safety of genetic modification. Not all foods are tested on people before they are taken to market. Genetic modification isn’t absolutely bad. Innovations can come from genetic modification. Listen as Dr. Vincanne Adams and Dr. Michelle Perro join Dr. Mike Fenster to discuss genetic modification and pesticide use impacting food in detail.

Cholesterol isn't bad for your heart, contrary to what you may have heard.Doctors have gotten it wrong about cholesterol in the past. The guidelines have changed, but we still get stuck on old information. Why have you been told to avoid saturated fault? Because of cholesterol. You've been told cholesterol causes heart disease. Wrong. You need cholesterol for vitamin D production, sex hormones and brain health. This focus on cholesterol has lead to the over-prescription of statins. In many cases, you can improve heart health without these drugs. Statins are mildly anti-inflammatory but carry many side effects. Fish oil can reduce inflammation and has no negative side effects. Citrus bergamot lowers triglycerides and inflammation and raises HDL cholesterol (the "good" kind). Cholesterol is far more complicated than the two categories established decades ago. Particle testing is more reliable for getting an accurate picture of your own cholesterol. Of course, your cholesterol numbers won't determine your risk for heart disease. It's more important to reduce your inflammatory risk by improving your diet and helping your gut microbiome than to worry about cholesterol. Listen as Dr. Jonny Bowden joins Dr. Mike Fenster to preach the gospel of cholesterol. Sponsor: Real Salt - Is Your Salt Real?

Cholesterol isn't bad for your heart, contrary to what you may have heard.Doctors have gotten it wrong about cholesterol in the past. The guidelines have changed, but we still get stuck on old information. Why have you been told to avoid saturated fault? Because of cholesterol. You’ve been told cholesterol causes heart disease. Wrong. You need cholesterol for vitamin D production, sex hormones and brain health. This focus on cholesterol has lead to the over-prescription of statins. In many cases, you can improve heart health without these drugs. Statins are mildly anti-inflammatory but carry many side effects. Fish oil can reduce inflammation and has no negative side effects. Citrus bergamot lowers triglycerides and inflammation and raises HDL cholesterol (the "good" kind). Cholesterol is far more complicated than the two categories established decades ago. Particle testing is more reliable for getting an accurate picture of your own cholesterol. Of course, your cholesterol numbers won’t determine your risk for heart disease. It’s more important to reduce your inflammatory risk by improving your diet and helping your gut microbiome than to worry about cholesterol. Listen as Dr. Jonny Bowden joins Dr. Mike Fenster to preach the gospel of cholesterol. Sponsor: Real Salt - Is Your Salt Real?

Learn about improving your bone health.If you're suffering from chronic disease, it's time to look to your food as medicine. Your body rebuilds tissues with proper nutrition. Nutrition can help with the prevention and treatment of osteoporosis. Learning about how bones are built and how your food is processed assists in making choices for maximum calcium absorption. There are a few things you can do to improve bone health immediately. Look at your vitamin K2 consumption. Improve your cardio health. Implement herbed bone vinegar in your recipes. Listen as Dr. Laura Kelly joins Dr. Mike Fenster to explore how nutrition affects bone health.

Learn about improving your bone health.If you’re suffering from chronic disease, it’s time to look to your food as medicine. Your body rebuilds tissues with proper nutrition. Nutrition can help with the prevention and treatment of osteoporosis. Learning about how bones are built and how your food is processed assists in making choices for maximum calcium absorption. There are a few things you can do to improve bone health immediately. Look at your vitamin K2 consumption. Improve your cardio health. Implement herbed bone vinegar in your recipes. Listen as Dr. Laura Kelly joins Dr. Mike Fenster to explore how nutrition affects bone health.

Prevent or treat your chronic disease with lifestyle medicine.Seventy to eighty percent of chronic disease is driven by lifestyle. This includes nutrition, sleep hygiene, exercise, substance use and stress. Lifestyle medicine employs behavioral changes to prevent and treat chronic disease when possible. This field is growing rapidly. Speak with your doctor about what lifestyle changes you can make to improve your chronic disease conditions. Listen as Dr. Dexter Shurney joins Dr. Mike Fenster to discuss lifestyle medicine.

Prevent or treat your chronic disease with lifestyle medicine.Seventy to eighty percent of chronic disease is driven by lifestyle. This includes nutrition, sleep hygiene, exercise, substance use and stress. Lifestyle medicine employs behavioral changes to prevent and treat chronic disease when possible. This field is growing rapidly. Speak with your doctor about what lifestyle changes you can make to improve your chronic disease conditions. Listen as Dr. Dexter Shurney joins Dr. Mike Fenster to discuss lifestyle medicine.

Changing your diet can improve your type-2 diabetes symptoms.Food works as medicine. Type-2 diabetes can be addressed with nutrition. Clearing the packaged products out of your pantry can help you take control of your health. Drop the convenience foods from your diet and stick to natural foods simply prepared. Look at the quality of the foods you eat. When it's time to eat, use smaller plates. Eat until you're 80 percent full. Make vegetables the feature of your plate and treat protein as a side dish. You may need to reprioritize things in your life. Eat before heading to the grocery store. Sort out the best time of day for you to eat and exercise. Listen as Denise Pancyrz joins Dr. Mike Fenster to share how she took control of her diabetes diagnosis by changing her eating habits.

Changing your diet can improve your type-2 diabetes symptoms.Food works as medicine. Type-2 diabetes can be addressed with nutrition. Clearing the packaged products out of your pantry can help you take control of your health. Drop the convenience foods from your diet and stick to natural foods simply prepared. Look at the quality of the foods you eat. When it’s time to eat, use smaller plates. Eat until you’re 80 percent full. Make vegetables the feature of your plate and treat protein as a side dish. You may need to reprioritize things in your life. Eat before heading to the grocery store. Sort out the best time of day for you to eat and exercise. Listen as Denise Pancyrz joins Dr. Mike Fenster to share how she took control of her diabetes diagnosis by changing her eating habits.

You may be able to arrest health symptoms with the GAPS diet.Many health issues are a direct result of the foods you eat. The modern Western diet plays with pleasure centers, preventing you from recognizing the symptoms in your body after eating non-optimum foods. Becoming Predisposed to Health IssuesThere are more caesarean sections than in prior generations. This means fewer babies are passing through the birth canal to get a dose of mothers' vaginal bacteria. Vaccines, antibiotics, environmental toxins and processed foods disrupt a baby's gut bacteria. The bad bacteria start to outweigh the good. They attack the good bacteria, weakening the gut lining. The weakened gut lining leads to undesirable health conditions. Once you are diagnosed with a health condition, it's hard to undo the mechanics that landed you there. Using quality ingredients and spending more time in the kitchen can improve your health. The GAPS DietStarted by Dr. Natasha Campbell McBride, the Gut and Psychology Syndrome (GAPS) diet is an elimination diet that cuts out anything that could deliver bad bacteria, such as boiled meats, broth, non-fibrous vegetables and veggies without stalks. Each stage takes a few days. Foods are reintroduced slowly. Bad bacteria will kick and scream to save themselves. It's not unusual to feel ill while on the diet. If a reintroduced food makes you feel sick, return to the prior stage of the diet without that food for a few more days. Listen as Hilary Boynton joins Dr. Mike Fenster to share how you can use food to improve your health.

You may be able to arrest health symptoms with the GAPS diet.Many health issues are a direct result of the foods you eat. The modern Western diet plays with pleasure centers, preventing you from recognizing the symptoms in your body after eating non-optimum foods. Becoming Predisposed to Health IssuesThere are more caesarean sections than in prior generations. This means fewer babies are passing through the birth canal to get a dose of mothers’ vaginal bacteria. Vaccines, antibiotics, environmental toxins and processed foods disrupt a baby’s gut bacteria. The bad bacteria start to outweigh the good. They attack the good bacteria, weakening the gut lining. The weakened gut lining leads to undesirable health conditions. Once you are diagnosed with a health condition, it’s hard to undo the mechanics that landed you there. Using quality ingredients and spending more time in the kitchen can improve your health. The GAPS DietStarted by Dr. Natasha Campbell McBride, the Gut and Psychology Syndrome (GAPS) diet is an elimination diet that cuts out anything that could deliver bad bacteria, such as boiled meats, broth, non-fibrous vegetables and veggies without stalks. Each stage takes a few days. Foods are reintroduced slowly. Bad bacteria will kick and scream to save themselves. It’s not unusual to feel ill while on the diet. If a reintroduced food makes you feel sick, return to the prior stage of the diet without that food for a few more days. Listen as Hilary Boynton joins Dr. Mike Fenster to share how you can use food to improve your health.

Grow your own food and join the farm-to-table movement.Growing your own food helps you eat fresh. You can eat seasonally and join the farm-to-table movement. Start by growing staples that you use frequently in the kitchen: lettuce, tomatoes, potatoes and herbs. Keep your meals simple, but make them tasty. Get innovative with traditional dishes and be sure you can taste the individual components Listen as chef Vincent Scafiti joins Dr. Mike Fenster to share how to live farm-to-table.

Grow your own food and join the farm-to-table movement.Growing your own food helps you eat fresh. You can eat seasonally and join the farm-to-table movement. Start by growing staples that you use frequently in the kitchen: lettuce, tomatoes, potatoes and herbs. Keep your meals simple, but make them tasty. Get innovative with traditional dishes and be sure you can taste the individual components Listen as chef Vincent Scafiti joins Dr. Mike Fenster to share how to live farm-to-table.

Find out how your gut protects you and how you can protect your gut.Probiotics are beneficial bacteria that can positively alter health. They must be administered in the right dosage and make it through the digestive tract to be effective. Your gut is designed to maintain health and wellness through healthy bacteria. You may selectively destroy aspects. Or, toxins may have entered your body and started killing off your bacteria friends. The bacteria in your microbiome protect you from the endotoxins generated by digestion. A healthy microbiome neutralizes the endotoxins. An unhealthy gut leads to the endotoxins leaking into the body. That leaky gut can lead to degenerative diseases. Listen as Kiran Krishnan joins Dr. Mike Fenster to share his latest findings about changing the inflammatory response to food and leaky gut syndrome.

Find out how your gut protects you and how you can protect your gut.Probiotics are beneficial bacteria that can positively alter health. They must be administered in the right dosage and make it through the digestive tract to be effective. Your gut is designed to maintain health and wellness through healthy bacteria. You may selectively destroy aspects. Or, toxins may have entered your body and started killing off your bacteria friends. The bacteria in your microbiome protect you from the endotoxins generated by digestion. A healthy microbiome neutralizes the endotoxins. An unhealthy gut leads to the endotoxins leaking into the body. That leaky gut can lead to degenerative diseases. Listen as Kiran Krishnan joins Dr. Mike Fenster to share his latest findings about changing the inflammatory response to food and leaky gut syndrome.

Finally! An answer to the question, "Which diet is the best?"Here's the short and simple: There is no best diet for everyone. There is no magic bullet that will make your waistline shrink and your health improve overnight. The best diet for you is the one that gives you the best results. Every person has different genetic factors and health histories. It's better to look at the key ingredients that successful diets include. If you're having trouble with chronic health issues or weight loss, a great place to start is the Mediterranean diet. It focuses on fresh whole foods like whole grains, fresh fruits and vegetables, fish, red wine and olive oil. These components are helpful for most people. Purity makes a difference. Eat foods that aren't heavily processed. Stick to things that aren't packed with preservatives, fat and sugars. Portion size if also important. Americans are conditioned to have large, full plates of food. You don't have to super-size the meals you cook and eat. Mindful eating aids digestion. Dining while on the go doesn't relax your body for digestion. Mindless eating can lead to overeating or unhealthy eating. Chill out and enjoy the nourishment of your food. Meal planning is your friend. This keeps you from having to get fast food. Have things prepared and ready for meal prep. It takes a few minutes to sauté veggies or make a smoothie, especially if you're prepared. Consider eating seasonally. Enjoy what nature is providing right now. Eat hearty soups in the winter and lighter soups and salads in summer. You can also save money by purchasing what is newly harvested. Start with a healthy breakfast. Have something rich in fiber, protein and healthy fat. It sets the stage for your day. Listen as Renee Simon joins Dr. Mike Fenster to share how to find the best diet for you.

Finally! An answer to the question, "Which diet is the best?"Here’s the short and simple: There is no best diet for everyone. There is no magic bullet that will make your waistline shrink and your health improve overnight. The best diet for you is the one that gives you the best results. Every person has different genetic factors and health histories. It’s better to look at the key ingredients that successful diets include. If you’re having trouble with chronic health issues or weight loss, a great place to start is the Mediterranean diet. It focuses on fresh whole foods like whole grains, fresh fruits and vegetables, fish, red wine and olive oil. These components are helpful for most people. Purity makes a difference. Eat foods that aren’t heavily processed. Stick to things that aren’t packed with preservatives, fat and sugars. Portion size if also important. Americans are conditioned to have large, full plates of food. You don’t have to super-size the meals you cook and eat. Mindful eating aids digestion. Dining while on the go doesn’t relax your body for digestion. Mindless eating can lead to overeating or unhealthy eating. Chill out and enjoy the nourishment of your food. Meal planning is your friend. This keeps you from having to get fast food. Have things prepared and ready for meal prep. It takes a few minutes to sauté veggies or make a smoothie, especially if you’re prepared. Consider eating seasonally. Enjoy what nature is providing right now. Eat hearty soups in the winter and lighter soups and salads in summer. You can also save money by purchasing what is newly harvested. Start with a healthy breakfast. Have something rich in fiber, protein and healthy fat. It sets the stage for your day. Listen as Renee Simon joins Dr. Mike Fenster to share how to find the best diet for you.

Learn about the relationship between turmeric and curcumin.Turmeric is a spice prevalent in southeast Asia. Curcumin is contained within turmeric and provides health benefit. You would need to ingest a lot of turmeric on a regular basis to enjoy the health benefits of curcumin.  When curcumin is ingested, much of it is broken down by the digestive system and doesn't make it into the bloodstream. The compound doesn't have great bioavailability on its own. Combining it with black pepper can enhance its absorption. It can also be combined with oils or fats.But, taking a curcumin supplement blended with turmeric essential oil can help you overcome those challenges and really reap the benefits. Curcumin is largely safe to use with many common prescription drugs, but black pepper may have negative interaction with some pharmaceuticals. Keep this in mind if you are trying to enhance curcumin absorption in your body. Taking 300 mg to 500 mg of curcumin per day can be useful for prevention of health conditions. Taking two grams per day split over three meals can help with existing health conditions. Listen as Dr. Ajay Goel joins Dr. Mike Fenster to discuss the wonders of curcumin.

Learn about the relationship between turmeric and curcumin.Turmeric is a spice prevalent in southeast Asia. Curcumin is contained within turmeric and provides health benefit. You would need to ingest a lot of turmeric on a regular basis to enjoy the health benefits of curcumin.  When curcumin is ingested, much of it is broken down by the digestive system and doesn’t make it into the bloodstream. The compound doesn’t have great bioavailability on its own. Combining it with black pepper can enhance its absorption. It can also be combined with oils or fats.But, taking a curcumin supplement blended with turmeric essential oil can help you overcome those challenges and really reap the benefits. Curcumin is largely safe to use with many common prescription drugs, but black pepper may have negative interaction with some pharmaceuticals. Keep this in mind if you are trying to enhance curcumin absorption in your body. Taking 300 mg to 500 mg of curcumin per day can be useful for prevention of health conditions. Taking two grams per day split over three meals can help with existing health conditions. Listen as Dr. Ajay Goel joins Dr. Mike Fenster to discuss the wonders of curcumin.

Why eat processed foods when you can create a simple, flavorful meals with the right spices?Are you sacrificing health for convenience when you eat? Sometimes, you have to experiment to create the food your body needs. Simple recipes with balanced spices may be the answer. Processed foods contain chemicals and preservatives that may contribute to inflammatory conditions. They also don't contain the richness of flavor that a home-cooked meal does. You don't have to rely on sugars and fats to have a flavorful meal. Spices have medicinal benefits and make the food taste good. It's best to buy whole, organic spices and grind them yourselves. You don't need an overwhelming number of spices in your cupboard. Stock your supply with what you will actually use. Listen as May Fridel joins Dr. Mike Fenster to chat about how to put spices to use for rich, flavorful meals.

Why eat processed foods when you can create a simple, flavorful meals with the right spices?Are you sacrificing health for convenience when you eat? Sometimes, you have to experiment to create the food your body needs. Simple recipes with balanced spices may be the answer. Processed foods contain chemicals and preservatives that may contribute to inflammatory conditions. They also don’t contain the richness of flavor that a home-cooked meal does. You don’t have to rely on sugars and fats to have a flavorful meal. Spices have medicinal benefits and make the food taste good. It’s best to buy whole, organic spices and grind them yourselves. You don’t need an overwhelming number of spices in your cupboard. Stock your supply with what you will actually use. Listen as May Fridel joins Dr. Mike Fenster to chat about how to put spices to use for rich, flavorful meals.

Learn how to incorporate more seafood into your diet for better brain health.According to dietary guidelines and USDA, 80-90 percent of Americans are not eating the recommended amount of seafood each week. You should get two to three servings (8-12 ounces) of seafood each week, but most of us only consume one serving of seafood weekly. Children and pregnant mothers consume even less, about 25 percent of what they should be eating.The umbrella term of seafood includes fin fish and shellfish. It's best to eat a variety, just like you would with fruits and vegetables. You'll get the greatest health benefits by mixing it up. Seafood is packed with Omega-3s, which are essential for optimal brain development and overall health. These omega-3s also reduce risk of depression.You can start to increase your seafood consumption by first getting plenty of the fish you enjoy. Next, branch out and try some fatty fish and canned fish. Frozen seafood is nutritionally sound and more affordable than fresh. Watch for sales at the fresh fish counter, buy extra and freeze it. Strive for variety to get your omega-3s, protein, selenium and B vitamins. Pregnant women should have two servings of seafood per week for the eye and brain development of their unborn babies. Pregnant women, breastfeeding women and young children should avoid predator fish: swordfish, shark, king mackerel and tilefish. Mercury levels are higher in these fish. Tilapia is a great gateway fish to the world of seafood, especially for those who enjoy chicken. It has come under a lot of scrutiny for sourcing methods. Get to know your fishmonger and be sure your fish is responsibly sourced. Make sure it doesn't smell fishy; that's a sign it's been sitting too long. If you don't have a family of seafood enthusiasts, try incorporating seafood into favorite dishes. Fish tacos, pasta and burgers help introduce a seafood palate in a way that's familiar. Check on Dish on Fish for shopping and preparation tips. Listen as registered dietitian and fish expert Rima Kleiner joins Dr. Mike Fenster to dish on fish.

Learn how to incorporate more seafood into your diet for better brain health.According to dietary guidelines and USDA, 80-90 percent of Americans are not eating the recommended amount of seafood each week. You should get two to three servings (8-12 ounces) of seafood each week, but most of us only consume one serving of seafood weekly. Children and pregnant mothers consume even less, about 25 percent of what they should be eating.The umbrella term of seafood includes fin fish and shellfish. It’s best to eat a variety, just like you would with fruits and vegetables. You’ll get the greatest health benefits by mixing it up. Seafood is packed with Omega-3s, which are essential for optimal brain development and overall health. These omega-3s also reduce risk of depression.You can start to increase your seafood consumption by first getting plenty of the fish you enjoy. Next, branch out and try some fatty fish and canned fish. Frozen seafood is nutritionally sound and more affordable than fresh. Watch for sales at the fresh fish counter, buy extra and freeze it. Strive for variety to get your omega-3s, protein, selenium and B vitamins. Pregnant women should have two servings of seafood per week for the eye and brain development of their unborn babies. Pregnant women, breastfeeding women and young children should avoid predator fish: swordfish, shark, king mackerel and tilefish. Mercury levels are higher in these fish. Tilapia is a great gateway fish to the world of seafood, especially for those who enjoy chicken. It has come under a lot of scrutiny for sourcing methods. Get to know your fishmonger and be sure your fish is responsibly sourced. Make sure it doesn’t smell fishy; that’s a sign it’s been sitting too long. If you don’t have a family of seafood enthusiasts, try incorporating seafood into favorite dishes. Fish tacos, pasta and burgers help introduce a seafood palate in a way that’s familiar. Check on Dish on Fish for shopping and preparation tips. Listen as registered dietitian and fish expert Rima Kleiner joins Dr. Mike Fenster to dish on fish.

Learn some tips to keep food interesting, despite food restrictions and allergies.Dietary restrictions and allergies guide your eating choices. Discovering these restrictions challenges you to find foods you can eat that still provide the nourishment you need. Here are a few tips: Experiment to see what foods you can eat in a food group. You may not be able to have milk, but aged cheeses or yogurt may be okay for you. Try fermented foods. They're flavorful and filled with probiotics. Be mindful when you prepare food so the dining experience is infused with pleasure. Go wildcrafting. Find natural foods in the environment. Listen as Aine McAteer joins Dr. Mike Fenster to share how you can turn your limits into freedoms.

Learn some tips to keep food interesting, despite food restrictions and allergies.Dietary restrictions and allergies guide your eating choices. Discovering these restrictions challenges you to find foods you can eat that still provide the nourishment you need. Here are a few tips: Experiment to see what foods you can eat in a food group. You may not be able to have milk, but aged cheeses or yogurt may be okay for you. Try fermented foods. They’re flavorful and filled with probiotics. Be mindful when you prepare food so the dining experience is infused with pleasure. Go wildcrafting. Find natural foods in the environment. Listen as Aine McAteer joins Dr. Mike Fenster to share how you can turn your limits into freedoms.

Grow your own food and join the farm-to-table movement.Growing your own food helps you eat fresh. You can eat seasonally and join the farm-to-table movement. Start by growing staples that you use frequently in the kitchen: lettuce, tomatoes, potatoes and herbs. Keep your meals simple, but make them tasty. Get innovative with traditional dishes and be sure you can taste the individual components Listen as chef Vincent Scafiti joins Dr. Mike Fenster to share how to live farm-to-table.

Grow your own food and join the farm-to-table movement.Growing your own food helps you eat fresh. You can eat seasonally and join the farm-to-table movement. Start by growing staples that you use frequently in the kitchen: lettuce, tomatoes, potatoes and herbs. Keep your meals simple, but make them tasty. Get innovative with traditional dishes and be sure you can taste the individual components Listen as chef Vincent Scafiti joins Dr. Mike Fenster to share how to live farm-to-table.

Make changes in the kitchen to make improvements with your health.Health starts in the kitchen. You can improve your health condition with nutrition. Planning is key for shopping on a budget. Decide what you're making for the week before hitting the store. There are fresh markets everywhere. Don't overindulge. Keep your meals simple. If you are diagnosed with diabetes, research the condition and complications so you know your disease. Learn about the side effects of medication before taking it. Stay active to keep your blood pressure down. See what supplements may help you. Listen as chef Charles Mattocks joins Dr. Mike Fenster to discuss how he manages diabetes without medication and how he uses the methods on a reality show with diabetic participants.

Make changes in the kitchen to make improvements with your health.Health starts in the kitchen. You can improve your health condition with nutrition. Planning is key for shopping on a budget. Decide what you’re making for the week before hitting the store. There are fresh markets everywhere. Don’t overindulge. Keep your meals simple. If you are diagnosed with diabetes, research the condition and complications so you know your disease. Learn about the side effects of medication before taking it. Stay active to keep your blood pressure down. See what supplements may help you. Listen as chef Charles Mattocks joins Dr. Mike Fenster to discuss how he manages diabetes without medication and how he uses the methods on a reality show with diabetic participants.

Learn about the relationship between turmeric and curcumin.Turmeric is a spice prevalent in southeast Asia. Curcumin is contained within turmeric and provides health benefit. You would need to ingest a lot of turmeric on a regular basis to enjoy the health benefits of curcumin.  When curcumin is ingested, much of it is broken down by the digestive system and doesn't make it into the bloodstream. The compound doesn't have great bioavailability on its own. Combining it with black pepper can enhance its absorption. It can also be combined with oils or fats.But, taking a curcumin supplement blended with turmeric essential oil can help you overcome those challenges and really reap the benefits. Curcumin is largely safe to use with many common prescription drugs, but black pepper may have negative interaction with some pharmaceuticals. Keep this in mind if you are trying to enhance curcumin absorption in your body. Taking 300 mg to 500 mg of curcumin per day can be useful for prevention of health conditions. Taking two grams per day split over three meals can help with existing health conditions. Listen as Dr. Ajay Goel joins Dr. Mike Fenster to discuss the wonders of curcumin.

Learn about the relationship between turmeric and curcumin.Turmeric is a spice prevalent in southeast Asia. Curcumin is contained within turmeric and provides health benefit. You would need to ingest a lot of turmeric on a regular basis to enjoy the health benefits of curcumin.  When curcumin is ingested, much of it is broken down by the digestive system and doesn’t make it into the bloodstream. The compound doesn’t have great bioavailability on its own. Combining it with black pepper can enhance its absorption. It can also be combined with oils or fats.But, taking a curcumin supplement blended with turmeric essential oil can help you overcome those challenges and really reap the benefits. Curcumin is largely safe to use with many common prescription drugs, but black pepper may have negative interaction with some pharmaceuticals. Keep this in mind if you are trying to enhance curcumin absorption in your body. Taking 300 mg to 500 mg of curcumin per day can be useful for prevention of health conditions. Taking two grams per day split over three meals can help with existing health conditions. Listen as Dr. Ajay Goel joins Dr. Mike Fenster to discuss the wonders of curcumin.

Learn about the wonders of Indian spices.Spices are wonderful for improving health while flavoring your food. The spice trade drove Westerners to India many years ago. Rome had to pay a ransom when sacked. Peppercorns were so valuable that they were demanded alongside gold and silver. Indian cuisine differs by region. Northern India uses aromatics and reflects Middle Eastern cultures. Here you will find use of saffron, cinnamon, cloves, and bay leaves for warming flavors. Southern India uses assertive flavors like coconuts, chilies, peppers and tropical tastes. Eastern and Western India blend the tastes of the north and south into their own combinations. The important thing about spices is finding balance in the dish. Getting 8 Flavors From One Whole Spice Raw Ground raw Toasted Ground after toasting Sauteed in a fat Ground after sauteeing Soaking in liquid Ground after soaking Listen as Raghavan Iyer joins Dr. Mike Fenster to share the wonders of Indian spices.

Learn about the wonders of Indian spices.Spices are wonderful for improving health while flavoring your food. The spice trade drove Westerners to India many years ago. Rome had to pay a ransom when sacked. Peppercorns were so valuable that they were demanded alongside gold and silver. Indian cuisine differs by region. Northern India uses aromatics and reflects Middle Eastern cultures. Here you will find use of saffron, cinnamon, cloves, and bay leaves for warming flavors. Southern India uses assertive flavors like coconuts, chilies, peppers and tropical tastes. Eastern and Western India blend the tastes of the north and south into their own combinations. The important thing about spices is finding balance in the dish. Getting 8 Flavors From One Whole Spice Raw Ground raw Toasted Ground after toasting Sauteed in a fat Ground after sauteeing Soaking in liquid Ground after soaking Listen as Raghavan Iyer joins Dr. Mike Fenster to share the wonders of Indian spices.

Strengthening your brain can help you find diet success.You have to be a warrior for your health. You're presented with daily battles in keeping to your diet. Ads for cheeseburgers, enticing dessert menus, and limited edition holiday candies are ready to knock you off your nutritional track. It's essential to mentally prepare in order to overcome these temptations. Learn to resist temptation. Food can trigger inflammation and the release of stress hormones. It can also affect neurotransmitters and digestion. You must MASTER your mind and body. M - mindset over your brain and bodyA - assessment of what you need to changeS - sustenance to eat like a warriorT - training to make new daily habits that help youE - essence of turning your pain into purposeR - responsibility to do it for the rest of your life Here are some tips to start improving your mind now: Wake in the morning and hydrate with a little lemon, ginger and cayenne pepper. Journal your plans for the next day with intention before going to bed. See what you've accomplished and what you learned from it. Plan your meals ahead of time. Listen as brain warrior Tana Amen joins Dr. Mike Fenster to discuss how to find dieting success.

Strengthening your brain can help you find diet success.You have to be a warrior for your health. You’re presented with daily battles in keeping to your diet. Ads for cheeseburgers, enticing dessert menus, and limited edition holiday candies are ready to knock you off your nutritional track. It's essential to mentally prepare in order to overcome these temptations. Learn to resist temptation. Food can trigger inflammation and the release of stress hormones. It can also affect neurotransmitters and digestion. You must MASTER your mind and body. M - mindset over your brain and bodyA - assessment of what you need to changeS - sustenance to eat like a warriorT - training to make new daily habits that help youE - essence of turning your pain into purposeR - responsibility to do it for the rest of your life Here are some tips to start improving your mind now: Wake in the morning and hydrate with a little lemon, ginger and cayenne pepper. Journal your plans for the next day with intention before going to bed. See what you’ve accomplished and what you learned from it. Plan your meals ahead of time. Listen as brain warrior Tana Amen joins Dr. Mike Fenster to discuss how to find dieting success.

Learn about improving your bone health.If you're suffering from chronic disease, it's time to look to your food as medicine. Your body rebuilds tissues with proper nutrition. Nutrition can help with the prevention and treatment of osteoporosis. Learning about how bones are built and how your food is processed assists in making choices for maximum calcium absorption. There are a few things you can do to improve bone health immediately. Look at your vitamin K2 consumption. Improve your cardio health. Implement herbed bone vinegar in your recipes. Listen as Dr. Laura Kelly joins Dr. Mike Fenster to explore how nutrition affects bone health.

Learn about improving your bone health.If you’re suffering from chronic disease, it’s time to look to your food as medicine. Your body rebuilds tissues with proper nutrition. Nutrition can help with the prevention and treatment of osteoporosis. Learning about how bones are built and how your food is processed assists in making choices for maximum calcium absorption. There are a few things you can do to improve bone health immediately. Look at your vitamin K2 consumption. Improve your cardio health. Implement herbed bone vinegar in your recipes. Listen as Dr. Laura Kelly joins Dr. Mike Fenster to explore how nutrition affects bone health.

You may be able to arrest health symptoms with the GAPS diet.Many health issues are a direct result of the foods you eat. The modern Western diet plays with pleasure centers, preventing you from recognizing the symptoms in your body after eating non-optimum foods. Becoming Predisposed to Health IssuesThere are more caesarean sections than in prior generations. This means fewer babies are passing through the birth canal to get a dose of mothers' vaginal bacteria. Vaccines, antibiotics, environmental toxins and processed foods disrupt a baby's gut bacteria. The bad bacteria start to outweigh the good. They attack the good bacteria, weakening the gut lining. The weakened gut lining leads to undesirable health conditions. Once you are diagnosed with a health condition, it's hard to undo the mechanics that landed you there. Using quality ingredients and spending more time in the kitchen can improve your health. The GAPS DietStarted by Dr. Natasha Campbell McBride, the Gut and Psychology Syndrome (GAPS) diet is an elimination diet that cuts out anything that could deliver bad bacteria, such as boiled meats, broth, non-fibrous vegetables and veggies without stalks. Each stage takes a few days. Foods are reintroduced slowly. Bad bacteria will kick and scream to save themselves. It's not unusual to feel ill while on the diet. If a reintroduced food makes you feel sick, return to the prior stage of the diet without that food for a few more days. Listen as Hilary Boynton joins Dr. Mike Fenster to share how you can use food to improve your health.

You may be able to arrest health symptoms with the GAPS diet.Many health issues are a direct result of the foods you eat. The modern Western diet plays with pleasure centers, preventing you from recognizing the symptoms in your body after eating non-optimum foods. Becoming Predisposed to Health IssuesThere are more caesarean sections than in prior generations. This means fewer babies are passing through the birth canal to get a dose of mothers’ vaginal bacteria. Vaccines, antibiotics, environmental toxins and processed foods disrupt a baby’s gut bacteria. The bad bacteria start to outweigh the good. They attack the good bacteria, weakening the gut lining. The weakened gut lining leads to undesirable health conditions. Once you are diagnosed with a health condition, it’s hard to undo the mechanics that landed you there. Using quality ingredients and spending more time in the kitchen can improve your health. The GAPS DietStarted by Dr. Natasha Campbell McBride, the Gut and Psychology Syndrome (GAPS) diet is an elimination diet that cuts out anything that could deliver bad bacteria, such as boiled meats, broth, non-fibrous vegetables and veggies without stalks. Each stage takes a few days. Foods are reintroduced slowly. Bad bacteria will kick and scream to save themselves. It’s not unusual to feel ill while on the diet. If a reintroduced food makes you feel sick, return to the prior stage of the diet without that food for a few more days. Listen as Hilary Boynton joins Dr. Mike Fenster to share how you can use food to improve your health.

It's time to start feeding your body's best friends: the organisms in your gut.Your microbiome is composed of all of the organisms that live in and on your body. The gut has the greatest concentration of organisms. We are ten times more bacteria than human. It's time to start eating for those microbes instead of for yourself. The most toxic thing you do every day is to consume food. High-calorie and high-fat foods are unkind to your microbiome. Spore-based probiotics appear to be the most helpful to your gut. Listen as Kiran Krishnan joins Dr. Mike Fenster to talk about breakthroughs in understanding the gut microbiome.

It's time to start feeding your body's best friends: the organisms in your gut.Your microbiome is composed of all of the organisms that live in and on your body. The gut has the greatest concentration of organisms. We are ten times more bacteria than human. It’s time to start eating for those microbes instead of for yourself. The most toxic thing you do every day is to consume food. High-calorie and high-fat foods are unkind to your microbiome. Spore-based probiotics appear to be the most helpful to your gut. Listen as Kiran Krishnan joins Dr. Mike Fenster to talk about breakthroughs in understanding the gut microbiome.

What foods are best for sexy times?Medications that assist with sexual function have become available over the past few decades. Before you reach for that sex pill, be sure you've discussed the side effects in depth with your doctor. You wouldn't want any undesirable effects to negatively impact your libido.Also, consider some natural ways to boost your drive. The pomegranate is viewed as a fertility symbol. It increases circulation and improves blood pressure. It can also increase testosterone in men and women. Garlic improves blood flow as well. The pungent scent of garlic may not turn your lover on, so just be sure to freshen your breath. You can also add parsley to the recipe to cut down on the odor. Chocolate can improve your get-up-and-go, because it contains a chemical that gives you a feeling of being in love, decreasing your blood pressure. Stick to dark chocolate containing 70% cocoa. Spinach is great for hormone health. Follow Popeye's example. Listen as Jonathan Block of MedShadow joins Dr. Mike Fenster to discuss natural ways to kick up your libido. Sponsor: Real Salt - Is Your Salt Real?

What foods are best for sexy times?Medications that assist with sexual function have become available over the past few decades. Before you reach for that sex pill, be sure you’ve discussed the side effects in depth with your doctor. You wouldn’t want any undesirable effects to negatively impact your libido.Also, consider some natural ways to boost your drive. The pomegranate is viewed as a fertility symbol. It increases circulation and improves blood pressure. It can also increase testosterone in men and women. Garlic improves blood flow as well. The pungent scent of garlic may not turn your lover on, so just be sure to freshen your breath. You can also add parsley to the recipe to cut down on the odor. Chocolate can improve your get-up-and-go, because it contains a chemical that gives you a feeling of being in love, decreasing your blood pressure. Stick to dark chocolate containing 70% cocoa. Spinach is great for hormone health. Follow Popeye’s example. Listen as Jonathan Block of MedShadow joins Dr. Mike Fenster to discuss natural ways to kick up your libido. Sponsor: Real Salt - Is Your Salt Real?

Do you reach for sugar for pleasure? Or, is that "sweet tooth" an addiction?You shouldn't have to cut out everything that gives you pleasure. Who doesn't want to have their cake and eat it too?The trick is navigating sweets in a healthy way. First, you have to learn how to translate the sugar content on food labels. Divide grams of sugar by four. That tells you how many spoons of sugar are in one serving of the food. Make the decision to put it back if it isn't worth it for you. Consuming whole fruits instead of juices is a great way to enjoy something sweet but with a lower sugar price tag. Second, understand that 140 pounds of sugar per person are being added to processed foods in America every year. Processed foods contribute to many chronic health conditions. Mind your health. If you feel well, you should be able to consume sugar in moderation. Sugar Addiction If you have to ask yourself if you're addicted to sugar, you probably are. Are you compelled to eat sugar, or do you just have some from time to time for pleasure? Take two weeks off from sugar and see how you feel. You should be able to have two bites of dessert to satisfy your taste buds. Share the rest of the dessert or walk away from it. Being mindful while eating sugar allows you to taste and enjoy. Be present with your food. Listen as Dr. Jacob Teitelbaum joins Dr. Mike Fenster to discuss sugar consumption and addiction. Sponsor: Real Salt - Is Your Salt Real?

Do you reach for sugar for pleasure? Or, is that "sweet tooth" an addiction?You shouldn’t have to cut out everything that gives you pleasure. Who doesn’t want to have their cake and eat it too?The trick is navigating sweets in a healthy way. First, you have to learn how to translate the sugar content on food labels. Divide grams of sugar by four. That tells you how many spoons of sugar are in one serving of the food. Make the decision to put it back if it isn’t worth it for you. Consuming whole fruits instead of juices is a great way to enjoy something sweet but with a lower sugar price tag. Second, understand that 140 pounds of sugar per person are being added to processed foods in America every year. Processed foods contribute to many chronic health conditions. Mind your health. If you feel well, you should be able to consume sugar in moderation. Sugar Addiction If you have to ask yourself if you’re addicted to sugar, you probably are. Are you compelled to eat sugar, or do you just have some from time to time for pleasure? Take two weeks off from sugar and see how you feel. You should be able to have two bites of dessert to satisfy your taste buds. Share the rest of the dessert or walk away from it. Being mindful while eating sugar allows you to taste and enjoy. Be present with your food. Listen as Dr. Jacob Teitelbaum joins Dr. Mike Fenster to discuss sugar consumption and addiction. Sponsor: Real Salt - Is Your Salt Real?

Cholesterol isn't bad for your heart, contrary to what you may have heard.Doctors have gotten it wrong about cholesterol in the past. The guidelines have changed, but we still get stuck on old information. Why have you been told to avoid saturated fault? Because of cholesterol. You've been told cholesterol causes heart disease. Wrong. You need cholesterol for vitamin D production, sex hormones and brain health. This focus on cholesterol has lead to the over-prescription of statins. In many cases, you can improve heart health without these drugs. Statins are mildly anti-inflammatory but carry many side effects. Fish oil can reduce inflammation and has no negative side effects. Citrus bergamot lowers triglycerides and inflammation and raises HDL cholesterol (the "good" kind). Cholesterol is far more complicated than the two categories established decades ago. Particle testing is more reliable for getting an accurate picture of your own cholesterol. Of course, your cholesterol numbers won't determine your risk for heart disease. It's more important to reduce your inflammatory risk by improving your diet and helping your gut microbiome than to worry about cholesterol. Listen as Dr. Jonny Bowden joins Dr. Mike Fenster to preach the gospel of cholesterol. Sponsor: Real Salt - Is Your Salt Real?

Cholesterol isn't bad for your heart, contrary to what you may have heard.Doctors have gotten it wrong about cholesterol in the past. The guidelines have changed, but we still get stuck on old information. Why have you been told to avoid saturated fault? Because of cholesterol. You’ve been told cholesterol causes heart disease. Wrong. You need cholesterol for vitamin D production, sex hormones and brain health. This focus on cholesterol has lead to the over-prescription of statins. In many cases, you can improve heart health without these drugs. Statins are mildly anti-inflammatory but carry many side effects. Fish oil can reduce inflammation and has no negative side effects. Citrus bergamot lowers triglycerides and inflammation and raises HDL cholesterol (the "good" kind). Cholesterol is far more complicated than the two categories established decades ago. Particle testing is more reliable for getting an accurate picture of your own cholesterol. Of course, your cholesterol numbers won’t determine your risk for heart disease. It’s more important to reduce your inflammatory risk by improving your diet and helping your gut microbiome than to worry about cholesterol. Listen as Dr. Jonny Bowden joins Dr. Mike Fenster to preach the gospel of cholesterol. Sponsor: Real Salt - Is Your Salt Real?

Learn how to incorporate more seafood into your diet for better brain health.According to dietary guidelines and USDA, 80-90 percent of Americans are not eating the recommended amount of seafood each week. You should get two to three servings (8-12 ounces) of seafood each week, but most of us only consume one serving of seafood weekly. Children and pregnant mothers consume even less, about 25 percent of what they should be eating.The umbrella term of seafood includes fin fish and shellfish. It's best to eat a variety, just like you would with fruits and vegetables. You'll get the greatest health benefits by mixing it up. Seafood is packed with Omega-3s, which are essential for optimal brain development and overall health. These omega-3s also reduce risk of depression.You can start to increase your seafood consumption by first getting plenty of the fish you enjoy. Next, branch out and try some fatty fish and canned fish. Frozen seafood is nutritionally sound and more affordable than fresh. Watch for sales at the fresh fish counter, buy extra and freeze it. Strive for variety to get your omega-3s, protein, selenium and B vitamins. Pregnant women should have two servings of seafood per week for the eye and brain development of their unborn babies. Pregnant women, breastfeeding women and young children should avoid predator fish: swordfish, shark, king mackerel and tilefish. Mercury levels are higher in these fish. Tilapia is a great gateway fish to the world of seafood, especially for those who enjoy chicken. It has come under a lot of scrutiny for sourcing methods. Get to know your fishmonger and be sure your fish is responsibly sourced. Make sure it doesn't smell fishy; that's a sign it's been sitting too long. If you don't have a family of seafood enthusiasts, try incorporating seafood into favorite dishes. Fish tacos, pasta and burgers help introduce a seafood palate in a way that's familiar. Check on Dish on Fish for shopping and preparation tips. Listen as registered dietitian and fish expert Rima Kleiner joins Dr. Mike Fenster to dish on fish. Sponsor: Real Salt - Is Your Salt Real?

Learn how to incorporate more seafood into your diet for better brain health.According to dietary guidelines and USDA, 80-90 percent of Americans are not eating the recommended amount of seafood each week. You should get two to three servings (8-12 ounces) of seafood each week, but most of us only consume one serving of seafood weekly. Children and pregnant mothers consume even less, about 25 percent of what they should be eating.The umbrella term of seafood includes fin fish and shellfish. It’s best to eat a variety, just like you would with fruits and vegetables. You’ll get the greatest health benefits by mixing it up. Seafood is packed with Omega-3s, which are essential for optimal brain development and overall health. These omega-3s also reduce risk of depression.You can start to increase your seafood consumption by first getting plenty of the fish you enjoy. Next, branch out and try some fatty fish and canned fish. Frozen seafood is nutritionally sound and more affordable than fresh. Watch for sales at the fresh fish counter, buy extra and freeze it. Strive for variety to get your omega-3s, protein, selenium and B vitamins. Pregnant women should have two servings of seafood per week for the eye and brain development of their unborn babies. Pregnant women, breastfeeding women and young children should avoid predator fish: swordfish, shark, king mackerel and tilefish. Mercury levels are higher in these fish. Tilapia is a great gateway fish to the world of seafood, especially for those who enjoy chicken. It has come under a lot of scrutiny for sourcing methods. Get to know your fishmonger and be sure your fish is responsibly sourced. Make sure it doesn’t smell fishy; that’s a sign it’s been sitting too long. If you don’t have a family of seafood enthusiasts, try incorporating seafood into favorite dishes. Fish tacos, pasta and burgers help introduce a seafood palate in a way that’s familiar. Check on Dish on Fish for shopping and preparation tips. Listen as registered dietitian and fish expert Rima Kleiner joins Dr. Mike Fenster to dish on fish. Sponsor: Real Salt - Is Your Salt Real?

Learn more about the versatility of tubers.Potatoes have been in the human diet since 15,000 BC. The Incans found it was a culturally sound vegetable. Potatoes traveled from South America to Europe before coming back to North America.The potato was embraced with such gusto because it was available year-round. It's also very versatile. Potatoes are the fourth largest crop in the world.There are two categories for potatoes: floury and waxy. Floury potatoes have a high-starch and low-water content. They're fluffy and are great for mashing, baking or frying. Waxy potatoes have a low-starch and high-water content. They maintain their shape when cooked. They work well in potato salad.Be sure to eat the peel to get the greatest health benefit for your gut microbiome.The Ultimate Mashed PotatoPeel (optional) and cube russet potatoes. Boil until just tender so that it just starts to fall apart when pierced with a fork. Drain water and dry cubes.Heat heavy cream, cream cheese and butter in another pan. Add quality black sea salt and crushed peppercorns.Push the potato cubes through a ricer. Pour cream mixture over riced potatoes and fold in.Mojito Potato SaladMuddle fresh limes and mint. Add salt, pepper and sugar for balance. Pour white rum into the potato salad.Kung Pao PotatoesSmother french fry cut potatoes in cornstarch and fry. Make a simple dressing of soy sauce, ginger, sesame oil and dried red chilis. Toss potatoes in dressing and serve.How to Pick Your PotatoesAvoid green potatoes and spuds with sprouts growing out of them. They should be firm to the touch and not shriveled. Store in a dark, cool spot. Refrigeration turns starch to sugar and potatoes can go bad.Listen in as chef Raghavan Iyer and Dr. Mike Fenster share the joy of potatoes. Sponsor: Real Salt - Is Your Salt Real?

Learn more about the versatility of tubers.Potatoes have been in the human diet since 15,000 BC. The Incans found it was a culturally sound vegetable. Potatoes traveled from South America to Europe before coming back to North America.The potato was embraced with such gusto because it was available year-round. It's also very versatile. Potatoes are the fourth largest crop in the world.There are two categories for potatoes: floury and waxy. Floury potatoes have a high-starch and low-water content. They're fluffy and are great for mashing, baking or frying. Waxy potatoes have a low-starch and high-water content. They maintain their shape when cooked. They work well in potato salad.Be sure to eat the peel to get the greatest health benefit for your gut microbiome.The Ultimate Mashed PotatoPeel (optional) and cube russet potatoes. Boil until just tender so that it just starts to fall apart when pierced with a fork. Drain water and dry cubes.Heat heavy cream, cream cheese and butter in another pan. Add quality black sea salt and crushed peppercorns.Push the potato cubes through a ricer. Pour cream mixture over riced potatoes and fold in.Mojito Potato SaladMuddle fresh limes and mint. Add salt, pepper and sugar for balance. Pour white rum into the potato salad.Kung Pao PotatoesSmother french fry cut potatoes in cornstarch and fry. Make a simple dressing of soy sauce, ginger, sesame oil and dried red chilis. Toss potatoes in dressing and serve.How to Pick Your PotatoesAvoid green potatoes and spuds with sprouts growing out of them. They should be firm to the touch and not shriveled. Store in a dark, cool spot. Refrigeration turns starch to sugar and potatoes can go bad.Listen in as chef Raghavan Iyer and Dr. Mike Fenster share the joy of potatoes. Sponsor: Real Salt - Is Your Salt Real?

Learning about the origin of the meat you consume can enrich your food experience.Chefs source their meat for the best flavor and richest dining experience.An ideal cut of meat has no antibiotics or GMOs. Try to find meat from an animal that wasn't fed corn or soy. Pasture-raised meat is advised. A happier, healthier animal becomes tastier meat.Find out where your food comes from; and that doesn't mean to just take a trip to the grocery store. Visit a local food-raising farm or butcher to learn more about your meat.An animal gave its life to nourish your body. Making the connection to that animal's life cycle pays respect to the animal.Heritage breeds don't have the fat bred out. They have better flavor. Their flavor reflects their environment. A pig that eats apples in the fall will have a different flavor profile from the pig that eats grass in the spring.European style butchers bring the butchering experience to the people. Look for a butcher at your local farmers' market.Grocery store butchers are stuck selling cuts that come in a box. Smaller butchers have to make the most out of the animal and can get creative with their cuts of meat. They don't want to waste anything so their sausage may contain better cuts of meat.Cathrine Walters and Abraham Jindrich of The Cloven Hoof join Dr. Mike Fenster to discuss how to enrich your food experience by getting to know your meat.

Learning about the origin of the meat you consume can enrich your food experience.Chefs source their meat for the best flavor and richest dining experience.An ideal cut of meat has no antibiotics or GMOs. Try to find meat from an animal that wasn’t fed corn or soy. Pasture-raised meat is advised. A happier, healthier animal becomes tastier meat.Find out where your food comes from; and that doesn’t mean to just take a trip to the grocery store. Visit a local food-raising farm or butcher to learn more about your meat.An animal gave its life to nourish your body. Making the connection to that animal’s life cycle pays respect to the animal.Heritage breeds don’t have the fat bred out. They have better flavor. Their flavor reflects their environment. A pig that eats apples in the fall will have a different flavor profile from the pig that eats grass in the spring.European style butchers bring the butchering experience to the people. Look for a butcher at your local farmers’ market.Grocery store butchers are stuck selling cuts that come in a box. Smaller butchers have to make the most out of the animal and can get creative with their cuts of meat. They don’t want to waste anything so their sausage may contain better cuts of meat.Cathrine Walters and Abraham Jindrich of The Cloven Hoof join Dr. Mike Fenster to discuss how to enrich your food experience by getting to know your meat.

Dr. Drew talks with Dr. Mike Fenster

Listen Here: Dr. Mike Fenster, cardiologist, professional chef and martial artist. He’s author of The Fallacy of the Calorie: Why the Modern Western Diet Is Killing Us and How to Stop It. The Fallacy of the Calorie What is a calorie and what’s the fallacy? Instead of relying on the calorie, what should we rely on to […] The post Podcast: The Fallacy of the Calorie appeared first on JenningsWire.