Podcasts about nutrition today

Studies show that obese individuals have more Firmicutes and fewer Bacteroidetes in their gut bacteria compared to those who are not overweight. Research suggests that consuming apple cider vinegar (ACV) can help improve this ratio. Listen in this week as Dee explains ACV's impact on the gut microbiome and its role in weight loss.Link to Dee's Apple Cider Vinaigrette recipe: https://processedfreeamerica.org/dees-olive-oil-apple-cider-vinaigrette/References:Bouderbala, H., Dib, W., Kheroua, O., Saidi, D., & Kaddouri, H. (2019). Modulation of the intestinal microbiota by apple cider vinegar in rats subjected to cafeteria diet. Archives of Cardiovascular Diseases Supplements,11(3), e373-e374.https://doi.org/10.1016/j.acvdsp.2019.05.102Davis C. D. (2016). The gut microbiome and its role in obesity. Nutrition Today, 51(4), 167-174. https://doi.org/10.1097/NT.0000000000000167

Whether you are an audiobook fan, Kindle, or the good old fashion paper books; these 5 books are transformative and digestible. You will leave each book more motivated, informed and eager to share these feelings with everyone in your realm. I placed these in order of if I were recommending a prescription of books for a friend trying to really transform their mind and body. Share which resonate with you, enjoy! Miracle Morning - Hal Elrod The Body Keeps the score -  Bessel van der Kolk M.D. How to change your life - Louise Hay - Own The Day Own Your Life - Aubrey Marcus How Not To Die -Michael Gregar The Almanac of Naval -Tim Ferris   Check out Organifi for the Greens Juice

Psyllium is best known for its ability to aid in digestive health, but it has also been clinically proven to lower cholesterol, blood sugar and blood pressure. Listen in this week as Dee discusses how psyllium stimulates several biochemical functions in the body to provide super health benefits.Purchase psyllium: https://amzn.to/3TtUqVBReference:McRorie, J. W., Gibb, R. D., Sloan, K. J., & McKeown, N. M. (2021). Psyllium. Nutrition Today, 56(4), 169–182. https://doi.org/10.1097/nt.0000000000000489

Today the team gives you three simple (simple is not the same as easy!) actionable steps to improve your nutrition. You may be surprised to hear how simple these tips are, but if you can consistently implement them, you'll be miles ahead on your nutrition. Here is a sneak peak into what we discuss - veggies, meal prepping, and planning your protein! Have a listen to hear an in depth discussion on why these 3 steps are so important to your overall nutrition! Start your fitness Journey at Greater Purpose Health and Fitness https://greaterpurposehealthandfitness.com Matt & Jilisa Intsagram @ad.venturo.u.s Jilisa's Instagram - @Jilisawrote Matt's Instagram -@mattchenard Tom's Instagram- @coachtomregier

Let's continue National Nutrition Month with a few tips on how you can intentionally work on nourishing yourself, and make nourishing meals a little easier! It doesn't have to be complicated to be effective.

On today's episode, John Ratzenberger sits down with Alltech's Dr. Vaugn Holder to discuss how science is driving new and innovative products. Yeast is no exception! Today’s yeast cultures are designed to have beneficial effects in the rumen that lead to a more stable fermentation, improved animal health, enhanced digestive processes, and increased production of protein in the form of beneficial microbial biomass. Join us for this week's episode of Nutra Blend's Animal Agriculture podcast!

Anvil live stream from 03 August 2020. The team talks nutrition and diet, thanks to some great questions from live viewers! www.anviltd.com

Former Google Nutritionist, Stephanie Lasher shares her story of how she became a nutritionist, what it was like to work as a Nutritionist at Google, her work with kids diagnosed with Phenylketonuria and the camps she helps organize to teach nutrition to those kids and their families, and the future of nutrition in the next five to ten years.

Sally Squires is a food communicator who works with really cool companies crafting messages. She spent her early years at the Washington Post, and now works for Weber Shadwick, as their SVP-Management Supervisor & Director, Food, Nutrition and Wellness Communications A funny story about this interview is that you might recall I had the opportunity to go to The Ohio State University to talk about podcasting and they dropped me off in a room with Sally Squires. After a brief talk about some interesting topics, I took out my podcasting gear and did an interview there on the spot! During Sally’s 24 years at the Washington Post, she built out the nutrition section of the organization. She started with small column where people would send her questions and this launched her career from working with the USDA, to collaborate with cool food tech startups to improve their messaging. So get ready to learn about how to be a critical thinker, to have the ability to sort fact from fiction as you’ll look into the mind a trained journalist, an expert at critical thinking. Or rather, be like a scientist when it comes to reading the news. About Sally Sally Squires, MS, MS, wears many professional hats. She is a senior vice president at Powell Tate, the Washington, DC division of Weber Shandwick, a weekly contributor to the leading all-news radio station in Washington, DC and an adjunct professor at the Tufts Friedman School. She spent 24 years as an award-winning health writer at the Washington Post, where she also created the Lean Plate Club, a nationally syndicated nutrition column and online community that now resides at her website, www.leanplateclub.com. Ms. Squires is an author, keynote speaker, documentary filmmaker and has written for a wide range of publications, including Parade and Reader’s Digest.  She holds two master’s degrees from Columbia University; one in nutrition, the other in journalism. She is a member of the American Society for Nutrition, the American Public Health Association, the Academy of Nutrition and Dietetics and the Institute of Food Technologists, among others, and serves on the editorial boards of Nutrition Today and the Nation’s Health, published by the American Public Health Association Sponsor: Salt of the Earth I'm happy to introduce our newest sponsor: Salt of the Earth and their new ingredient,  Mediterranean Umami, an all-natural and clean-label flavor enhancer and sodium reduction ingredient that works amazingly on meats, veggie-meats, soups and sauces and ready-meals. My friend, David gave me a bottle and I use it on my pasta sauces, or rice porridge to give it the satisfying umami depth I crave.  Find the 2017 IFT Innovation Award Winner at IFT19 at booth number 2112 where they will be showcasing fresh food prepared with Mediterranean Umami. If you're interested now, feel free to email them at info@salt.co.il Show Notes Citation Needed American Society for Nutrition Graduate Degree Columbia University Powell Tate – public affairs Weber Shadwick Nutrition 2018 Glassdoor Clean Plate Club Lean Plate Club Senator Ted Kennedy How do you network in Washington DC?: Our office has tons of interns who ask this question. You have to get yourself out there and meet people. You’d be surprised who you can meet by just reaching out and talking Washington Post Malcolm Gladwell Michael Spector What did you find valuable about the column?: The digital age allowed people to participate in more real time and builds community faster USDA Food Database Supertracker – case study curriculum for low income students Slaughter-Free meat Sustainably Grown How do companies talk about innovative technologies?: Transparency is key Good Food Institute Botulism Refrigeration Clean Meat – Paul Shapiro Artificial Ice The Lean Plate Club Adjunct Professor at Tufts Society of children’s book writers Youtube Knitting Cook’s Illustrated Vertical Farming Ring Nest What advice would you give for communicating science?: Be a good writer. Convey what you’re trying to get across in clear language Potpourri Grammarly How do you write better?: reading aloud. Does what you read make sense? Curiousity. Keep asking questions. Be curious. A good book: A more Beautiful Question Julie Yip-Williams – Unwinding the Miracle Favorite kitchen item: Deyhydrator. I’m trying to make dog treats Favorite cookbook: Barefoot Contessa Ina Garten Where can we find you?: Sallysquires.com; sally@sallysquires.com LinkedIn

We talk about how nutrition plays a role in your training and what works best.

Please join us this Wednesday, February 28, 2018 at 4:00 p.m. PST for a live show with host Denise Messenger.  Our special guest is Lindsey Bristol, a Registered Dietitian and Nutritionist, who will discuss the Swanson's A-Z Guide to Modern Wellness and the importance of Vitamin D. She is a nationally recognized registered dietitian and nutritionist with a soft spot for guilty pleasure food. As a professional speaker, author and blogger, Bristol empowers people to take charge of their health by finding the balance between the pleasure and nourishment in food. Her philosophy is that you should take care of your body because it’s the only permanent home you have. It’s what inspired her to pursue a career in nutrition and, ultimately, led her to Swanson Health Products. Prior to arriving at Swanson, Bristol honed her nutrition expertise by working with some of the world’s most well-known brands, including PepsiCo, Tropicana, Quaker Oats, Naked Juice, O.N.E. Coconut Water, Dole Juice, Red Bull and more, both in the United States, and abroad. Her expertise has been tapped for Redbook, Nutrition Today, The Dr. Oz Show, and more.    

I’m so excited to have Donna Martin, RD on the show today to talk about school nutrition. Donna and I talk about school nutrition, breaking down the basics around the school lunch program, the strengths of the program, where we’ve been, how far we’ve come, and where the school lunch program is headed, as well as the daily challenges of being a school nutrition director, her career and more. Get full show notes and more information here: https://jillcastle.com/038

Put energy and intention into Designing the day and Nutrition Today and Tomorrow

180 Nutrition Today we welcome Phillip Day. He is an author, investigative journalist and international speaker . His work revolves around uncovering the most effective treatments available today when it comes to chronic diseases and cancer.  Some of books include - Cancer: Why We're Still Dying to Know the Truth, Health Wars & Simple Changes: 100 Ways to a Happier & Healthier Life     Questions we ask in this episode: Is the medical system broken where disease is concerned? Prescription drugs, do you think that they are the best method of curing any underlying problem? What is cancer and how can we avoid it? Is chemotherapy and radiation the most effective treatment for cancer? Is cancer hereditary? And much much more...     Transcript Hey this is Guy Lawrence from 180 Nutrition and welcome to today’s health sessions. We have another cracker of a guest here today and his name is Phillip Day. If you’re unfamiliar with his work, in a nutshell, he is an author, investigative journalist and international speaker and he mainly ... Mainly, his work revolves around uncovering the most effective treatments available today when it comes to chronic diseases in a nutshell and distributing that information to as many people as possible and he’s been doing it for many, many years. He has a wealth of knowledge, top guy as well and I thoroughly enjoyed interviewing him along with Stu today. We delved mainly into the topic of cancer. He’s very well researched on it including what is cancer, what can we do about it? Is it hereditary? Looking at hospital treatments as well, we even go into other things like metabolic diseases as well, prescription drugs and the medical system itself. This is the podcast I will listen to many times I think. I got a lot out of it and I think it’s a very important podcast too, so if you are aware of people that might [inaudible 00:01:05] might be suffering or they might have cancer and they are looking to expand their knowledge and awareness on the information that’s out there, this podcast would be a great one to share with them because I think Phillip really articulates it really well, the information he shares with us today. Now, we did film this at night because Phillip was in the UK. If you’re wondering why Stu is looking a little bit dark on screen, that’s why but I actually thought it did his complexion justice so you’re not going to be disappointed on this and much there, sorry Stu, apologies in advance. Anyway, you’re going to love today’s podcast and if you do, please leave us a review on iTunes. It takes 2 minutes, it’s going to help increase our rankings and it’s going to help increase awareness to podcasts that I feel are super important just like this one. If you are benefiting from the podcast, if you enjoy them, please just take 2 minutes out of your day, go over to iTunes onto 180 Nutrition [00:02:00] and just leave an honest review. That will be much appreciated and yeah, help us keep getting this word out there because we feel it’s super important. Anyway, this is a cracker of a podcast, let’s go over to Phillip Day. Hi, this is Guy Lawrence. I’m joined with Stuart Cooke as always. Hey, Stu? Stu: Hello mate. Guy: Our awesome guest today is Phillip Day. Phillip, welcome to the show. Phillip: Thank you guys, it’s good to be here. Guy: Yeah, really appreciate it, very much looking forward to today’s topic. It’s one we’ve been very excited about and getting stuck into. Yeah, looking forward to you sharing your experience and wisdom over the years of what you’ve researched. Before we get into it, would you mind just sharing a little bit about your journey and where it all started for you and what led you down this path in the first place? Phillip: Well, I was being groomed for big business. I went through a fabulous educational system in the UK and shortly after I left and came out into the big wide world, I had a terrible year when we lost 6 members of our family to cancer. 5 of them died of the chemical treatments, 4 of them committed an insane act posthumously [inaudible 00:03:12] large amounts of their estate to the cancer charities who gave that money back to the drug companies who killed them. That focused me and I thought, “Hang on, we’re pulling literally millions and millions of pounds into the cancer research fraternity and yet, we don’t have the answer to cancer?” That got me on a bit of a quest and I came at this purely as a private citizen. I have no medical training at all. I came at this from a research standpoint and with the cancer industry, which is the first one I tackled and it’s like everything else. The [defew 00:03:45], degus, it smells. Bit by bit, I began to piece together what the leading clinics in the world were doing which were getting the results that we all so badly desired, and why the mainline cancer industry or the mainline [00:04:00] oncological system was failing so abysmally. That changed my life basically and I haven’t really turned back since. Guy: Yeah, and how long has that journey been for you Phillip? Phillip: 30 years. Guy: Wow! Phillip: I’m going to have to go to my old job one day I think. Stu: Don’t do it. Phillip: No, it’s been fascinating. I mean you know what? Guy, probably you’ve been in this as well, I’d introduce you two to the facets of human nature which are absolutely fascinating and it’s not just in cancer. I’ve done 14 books on health and probably half a dozen books on other subjects, but it all comes back to the frailty of the human condition and cognitive dissilience and all these lovely little buzz words that perhaps we can touch on as we go through it. Guy: Yeah, and I’m not sure if you’re aware as Phillip because I worked in the fitness industry for a long time and 180 actually came about from ... I was doing weight training programs for people with cancer and it was a charity. That was when I first heard of your work, so this would be back in probably 2008 and 2009. It was a real eye-opener for me back then and just changed the way everything thought. I met Stu and then we set up this company and started being vocal ourselves out here about different aspects of it but yeah. It’s been an interesting journey. Phillip: I love the idea of 180, it’s great and you know, one of the fascinating things that you come up against straight away is ... And it doesn’t matter what you’re talking about whether it’s vaccinations or mental health or anything like that. What you come up with is, “Hang on a minute. If the authorities have got it so badly wrong, what else have they got wrong?” This is where you start to come up against this real ... People cannot accept that we’ve got a problem with what we’re being told about illnesses and we can go onto Zika and look at the latest, what I call, World Health Organization boutique disease for 2016, have a look at that [00:06:00]. Yeah, it’s the same thing and there’s a tremendous amount of resistance among well-meaning, well-trusting members of the public.  

In this episode, you'll learn: Busted: The truth behind nutrition myths Does intermittent fasting work - and is it healthy What Brian thinks about IIFYM   If you're ready to start living a healthier and happier life, get our FREE Healthy Tools now,  

In this episode you will learn: 5 Ways to improve your nutrition today Forget calorie counting: Try this secret to manage your portions The best time to take your protein shake What type of protein powder is best for you? If you're ready to start living a healthier and happier life, get our FREE Healthy Tools now,