Podcasts about nutritional

What happens when all of the things that used to work, stop working? Or maybe your body doesn't respond to exercise, diet, supplements or alcohol like your friend's does. Why?! We bring you Dr. Devan Szcepankski, the Founder and CEO of Nu Well Medicine. She is a board-certified family medicine physician with post-graduate certifications in Nutritional and Genomic Medicine. She uses nutrition and genomics to find how our bodies uniquely respond to our environments. She works one-on-one with patients to see what exactly THEY need to thrive.  So back to the why? You may be asking, Why doesn't my body work like it used to? Why does my BFF get different results with the same workout plan? Because you are a unique person with unique traits. Dr. Devan walks us through the factors from gut health to genetic predisposition that could help answer your questions and ultimately get you to better health. If you are wanting the new rules to midlife health, look no further. It's just the rules might be just as unique as you are. FIND MORE ABOUT DR DEVAN SZCZEPANSKI Dr. Devan Szczepanski- Website and Instagram Dr. Devan work - Website 2 FEW THINGS MENTIONED Books Fast Like a Girl- Dr Mindy Pelz Eat Like a Girl- Dr Mindy Pelz A Diet for Your Blood Type- QUESTIONS TO HELP YOU RISE What would it look like to pay more attention to your gut health this year? If sleep is one of the main indicator of health what shift do you need to make in your sleeping habits? What would it look like for you to advocate for greater health with your practitioners? LET'S CONNECT! Did you like this episode? Let us know and leave a review on itunes or share it with a friend. Or message us on Instagram – we'd love to hear from you! Get the Daily Dozen Checklist -12 habits that will immediately make you happier and healthier  

What actually counts as a whole food — and why does that matter when it comes to sugar?In this episode, I unpack the difference between foods with added sugars and whole foods that naturally contain sugar, like fruit and dairy. I talk about what “minimally processed” really means, why "food products" that contain forms of added sugars have quietly become part of everyday eating...and how all of this affects cravings, blood sugar, and our general health.I also give my own opinion on the latest US nutrition guidelines that were published in January 2026. I'm not a nutrition expert, but in this episode I share what I've experienced over the last 10 years eating whole foods that don't contain added sugars.To get personalized guidance to stop emotional eating and break free from cravings, plus support and accountability... apply here to join the 90-day program, Freedom from Cravings Formula TODAY.Do the Cravings Quiz and take the first step to get rid of your cravings! Struggling with cravings? Download your 5 tips HERE to discover how you can get rid of cravings... even when you feel tired or stressed.To rate and review this podcast: scroll down in your podcast player on your phone and click on the stars. To leave a review, scroll down a little more and click on "Write a Review". Once you've finished, select “Send” or “Save” in the top-right corner. If you've never left a podcast review before, enter a nickname. Your nickname will be displayed on your review. After selecting a nickname, tap OK. Your review may not be immediately visible, but it should be posted soon. Thank you! - NettaDisclaimer: Information provided by Life After Sugar is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. This is general information for educational purposes only. The information provided is not a substitute for medical or professional care. Life After Sugar is not liable or responsible for any advice, information, services or product you obtain through Life After Sugar. You should always seek...

What happens when all of the things that used to work, stop working? Or maybe your body doesn't respond to exercise, diet, supplements or alcohol like your friend's does. Why?! We bring you Dr. Devan Szcepankski, the Founder and CEO of Nu Well Medicine. She is a board-certified family medicine physician with post-graduate certifications in Nutritional and Genomic Medicine. She uses nutrition and genomics to find how our bodies uniquely respond to our environments. She works one-on-one with patients to see what exactly THEY need to thrive.  So back to the why? You may be asking, Why doesn't my body work like it used to? Why does my BFF get different results with the same workout plan? Because you are a unique person with unique traits. Dr. Devan walks us through the factors from gut health to genetic predisposition that could help answer your questions and ultimately get you to better health. If you are wanting the new rules to midlife health, look no further. It's just the rules might be just as unique as you are. FIND MORE ABOUT DR DEVAN SZCZEPANSKI Dr. Devan Szczepanski- Website and Instagram QUESTIONS TO HELP YOU RISE What are your challenges health-wise in midlife? What is one wrong-right thing that you've been doing that you can stop doing? Has your body responded to something months or years later, where you have realised now that your body was responding to stress that happened a long time ago? How does it make you feel to consider your body responding and holding on to that stress for so long? What are you wanting to do better in your health as far as understanding your body in 2026? LET'S CONNECT! Did you like this episode? Let us know and leave a review on itunes or share it with a friend. Or message us on Instagram – we'd love to hear from you! Get the Daily Dozen Checklist -12 habits that will immediately make you happier and healthier    

Dr. Hoffman continues his conversation with Dr. Heather Zwickey, Vice President of Research and Academic Excellence, Provost, and Professor of Immunology at the National University of Natural Medicine (NUNM).

Innovative Approaches to Parkinson's Disease with Dr. Heather Zwickey, Vice President of Research and Academic Excellence, Provost, and Professor of Immunology at the National University of Natural Medicine (NUNM), and author of "Eating Better for Parkinson's: A Nutritional Starter Guide." She delves into innovative treatments for Parkinson's disease, including the role of diet, particularly a ketogenic diet, and the impact of the gut microbiome. Dr. Zwickey shares her inspiration from NBA player Brian Grant's experience with Parkinson's and discusses her small study on the feasibility of a ketogenic diet, showing promising results. She also details other potential treatments like supplements, exercise, particularly boxing and dancing, environmental factors, and even cannabis. Dr. Zwickey highlights the importance of personalized approaches due to varying individual responses to treatments.

Discover the five science-backed reasons you're always tired and what to do about it. From adrenal dysfunction and chronic inflammation to nutritional deficiencies, sunlight exposure, and hormone decline—learn how to identify your fatigue triggers and restore your energy naturally with actionable lab work, lifestyle changes, and targeted supplementation. FEATURED PRODUCT Zen, featuring bovine adrenal gland extracts, is designed to support adrenal function and help regulate cortisol levels—the key hormone controlling your stress response, sleep quality, and daily energy. If you're always tired despite getting enough sleep, Zen provides the targeted adrenal support your body needs to restore balanced cortisol production and reclaim the calm, sustained energy you've been missing. Get zen here: https://mswnutrition.com/products/zen 5 KEY TAKEAWAYS Adrenal dysfunction is the primary cause of chronic fatigue - When stress overactivates your adrenal glands for years, cortisol production becomes imbalanced, disrupting sleep and draining energy even after a full night's rest. Chronic inflammation creates debilitating tiredness - Conditions like insulin resistance, autoimmune disorders, liver issues, and chronic pain keep your body in a constant state of metabolic stress that depletes energy reserves. Nutritional deficiencies directly impact energy production - Deficiencies in B vitamins (especially B6, B9, and B12), choline, and vitamin D impair neurotransmitter production and cellular energy, with genetic factors like MTHFR compounding the problem. Morning sunlight is non-negotiable for energy regulation - Just 10-15 minutes of morning sun exposure produces 10,000 IU of vitamin D, increases serotonin and cortisol naturally, and sets your circadian rhythm for better sleep and daytime energy. Hormone decline accelerates fatigue after age 40 - Low testosterone in men and declining estrogen in women contribute significantly to persistent tiredness, but addressing adrenal health should always come before hormone replacement. JOIN THE SCHOOL Recovering from adrenal fatigue requires more than just breathing exercises and supplements—your diet plays a crucial role in cortisol regulation and energy stability. That's why we're launching a 6-week "No Grains. No Sugar." class starting Thursday, January 15th. Eliminating grains and sugar helps stabilize blood sugar, reduce inflammation, and take stress off your adrenal glands—giving them the space they need to recover. Beyond the structured classes, the School of Doza community connects you with others working through their own health transformations. Share what's working (and what's not), get accountability for your 90-day adrenal reset, and have your questions answered during our Wednesday "Ask Me Anything" sessions that function like group consults. Whether you need help interpreting your DHEAS results, troubleshooting your HRV tracking, or figuring out why you're still crashing at 2 PM, the community and weekly sessions give you direct access to guidance and support. Start with a FREE TRIAL and join us for the "No Grains. No Sugar." class to accelerate your adrenal recovery.

This is a Premium-exclusive episode of the podcast. To listen to the full episode you need to be subscribed to Sigma Nutrition Premium. Recently we (Danny Lennon & Alan Flanagan) were invited to 'Processing the Evidence', a "behind closed doors" workshop to discuss the latest scientific evidence on the role of processed foods in human health. The event was organized by Professors Ciarán Forde and Vincenzo Fogliano of Wageningen University in the Netherlands. The workshop attendees included a range of prominent researchers across a range of domains related to food processing, nutrition science, and public health. The sessions included open discussions on current evidence, knowledge gaps and challenges within the UPF debate. There were several structured sessions looking at different sub-topics, such as: Emulsifier-gut interactions Ultra-processing and its effect on food matrix and bioavailability Food liking and hedonic overeating UPFs: Interpreting nutritional epidemiology and RCTs New trial data: the PROMENADE trial, the RESTRUCTURE Trial, etc. In this episode, Alan and Danny review some of the key talking points and their takeaways from this event. Timestamps [00:31] Event overview: processing the evidence [04:44] Conference insights with Dr. Alan Flanagan [07:52] Hypotheses on ultra processed foods [11:53] Microbiome and additives panel [21:51] Food science and technology panel [33:21] Behavioral aspects of food consumption [38:10] Nutritional epidemiology session [47:19] Discussion on dietary pattern classification [50:19] The role of ultra-processed foods in public health policy [54:18] Clinical and metabolic data on processed foods [01:00:55] Critique of the NOVA classification system [01:08:03] Concluding thoughts on ultra-processed foods [01:23:12] Key ideas and methodological standpoints Related Resources Subscribe to Sigma Nutrition Premium Go to episode page Join the Sigma email newsletter for free Enroll in the next cohort of our Applied Nutrition Literacy course

279. What if this ONE nutritional upgrade changes everything: An Interview with Sue Becker   Proverbs 14:12 NIV "There is a way that appears to be right, but in the end it leads to death."   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home-Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 15 grandchildren and 1 great-grandchild so far. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: Will you tell us about your professional background and share what led to a life-changing discovery?  In addition to helping us feel better, how can this swap also affect our weight? We are told gluten is the enemy, but you teach how wheat can actually be the cure, not the cause. . . Will you elaborate why even people who are sensitive to gluten can still enjoy this bread and experience greater health benefits because of it?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:09)   Laura Dugger: (0:11 - 1:29) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Have you heard about this one-of-a-kind experience, the Radiant Faith and Wellness event?   It's going to take place January 30th and 31st at the Cannery in Eureka. I hope you learn more or purchase your tickets on this website or check them out on Instagram at @radiantwellnessevent and make sure you stay tuned to find out what the code is so that you can purchase your discounted tickets.   Happy New Year everyone! I am so excited to get to kick off the year with one of the best episodes I can ever remember.   You are in for a treat today with my guest Sue Becker. She is going to enlighten us to the one achievable, easy-to-implement nutritional change that could change everything. Here's our chat.   Welcome to The Savvy Sauce, Sue.   Sue Becker: (1:30 - 1:39) Thank you so much for having me. It is a real honor to be able to share my story, share my message with others that can listen and hear.   Laura Dugger: (1:40 - 1:56) Well, it may be one of the times I've most anticipated this conversation, but I'd love to just start by going back. Will you tell us about your professional background and share what led to a life-changing discovery?   Sue Becker: (1:56 - 14:21) Yes, yes. Well, it's a little bit of a long story, but I'll keep it as brief as possible. So, I always say, many years ago, headed off to the University of Georgia as a pre-med student because I loved studying everything about the human body and I wanted to help people and save the world, you know, all the grandiose ideas.   But my big passion was physiology and biochemistry. I loved studying that. Got there and realized, you know, I don't really want to be in school that long and I don't want that type of career after I graduate.   I knew my ultimate goal was to be a stay-at-home mom and I was like, okay, so why am I pursuing this? But I loved the field of study. And so changed my major, got accepted into pharmacy school, spent a quarter there and went, this isn't really what I want to do either.   So then I was led by the Dean of Pharmacy School to the field of food science, which was an up-and-coming industry at the time. I focused my attention more on the microbiology aspect of it and after graduation, I worked for Kraft Foods for almost five years as a bacteriologist in the lab there. I met my husband at the University of Georgia, and we married, actually, our senior year.   And so then, like I said, after I graduated, I started working for Kraft until I had my first child. I did become a mom, for sure. I have nine children, seven biological, two we adopted later in life, ranging in ages now from 45.   My oldest daughter doesn't like me to tell that, but it's too bad. It's what it is. 45 to 29, I believe Olivia is.   Yes, 29. And then I have 19 grandchildren and my very first great grandchild was born just a few weeks ago. So that's been a real blessing and a treat.   But after graduation, because I loved studying, it's funny, I tell everybody I'm a much better student now than I ever was in college. It's funny how you love to study once you don't have to perform with tests and things. But I continued studying physiology, biochemistry, read the works of prominent biochemists of the day and kind of came at everything with believing that we're fearfully and wonderfully made.   Our bodies know what they need and if they're not getting something they need, then chances are we're going to see sickness or lack of health. So, I kind of came at everything from that standpoint. It might be a little simplistic, but I think it's a great starting place.   So, I focused on feeding my family healthy food, you know, supplementing when we needed to. I tell people I grew up Southern. I grew up in a family of cooks and not chefs, but we cooked.   We ate real meat, real vegetables. My husband and I loved to garden. We grew our own corn and peas and beans and tomatoes and all the things.   So, we were eating real food. But we weren't a sickly family for sure, not compared to what others were, but we still had our share, our fair share. And so, we clipped along like this and I, in 1991, because of my interest in physiology, biochemistry, I subscribed to a publication, a health journal.   And the first publication that came into my home was entitled, "How to Greatly Reduce the Risk of Common Diseases." In this journal, the history of white flour was presented. Now, this was very eye-opening information.   Maybe I need to back up a little bit. The food science is not a nutrition degree. It's not a home economic degree.   It's the study of food processing. Everything that has to be done to keep that food safely on the shelf. Something's great. Something's not so great. So, when I read this information, I was like, how did I miss what's done to our bread? Through my studies, I had always read that whole wheat flour was better, but I didn't understand why.   So, in this journal, the history of white flour was presented. All the processing that is done to make that flour sit on the shelf forever, never really. And this is, like I said, what opened my eyes.   I learned that whole grains, real whole grains are the most nutrient-dense food God has given us. But in that journal, I learned that only when they're freshly milled, do they retain all their vital nutrients. You know, like I said, I had read that whole wheat flour was better.   I was trying to buy the stuff in the store, but it was kind of gross, nasty, I say. Didn't make nice bread, certainly not fluffy muffins. So, kind of gave up on that, trying to make bread with the store-bought whole grain flour.   And so, we were just buying whole wheat flour from the store. But I learned in that journal, it's not really what you think it is. And I, so like I said, I also, as a food scientist, what was so enlightening to me, when I read that word enrichment on the bags of flour or the bread products in the store, I thought, wow, we're making this better than it would have been, had we not done this favor.   I soon learned in this journal that that was not a favor that food companies are doing for us. They replace in their enrichment, a mere fraction of the nutrients that are there. And of course, I learned that once the flour is milled, I learned, well, let me, grains are storable, left whole and intact.   They store fairly indefinitely. But once that flour is, once that grain is milled into flour, it begins to spoil. The nutrients begin to oxidize.   So this led to the invention of these huge steel rolling mills that would take out the very nutrient rich bran, the oil laden germ that was causing the spoilage of the flour and leaving only the endosperm part, which is the white flour, protein and starch. Wonderful discovery. This flour won't spoil.   It'll sit on the shelf forever. And like I said, it looked like a wonderful discovery. And this all happened in the late 1800s, early 1900s.   By about 1910, the steel rolling mills had completely replaced the local millers because prior to the 1900s, most of the bread consumed in this country was either milled at home or the flour was purchased from a local miller. The bread was made at home and it was consumed at home. But with this invention, steel rolling, the steel rolling mills displaced the local millers, white flour, white bread became food now for everyone, rich and poor alike.   And can you imagine every housewife going, yay, I don't have to mill my flour anymore. I'll never forget years ago, Brad's 93-year-old grandfather lived with us for a little while. And I was in the kitchen milling some corn for cornbread.   And he went like this from his chair. He went, "I milled a lot of corn in my day." So, you can imagine people were like, hallelujah, we don't have to mill our flour.   But what seemed like an amazing, convenient, life-saving discovery actually turned out to not be so great. Shortly thereafter, the steel rolling mills and white flour became food for everybody. Three diseases became epidemic.   Beriberi, which is a vitamin B1 deficiency, it results in nervous disorders. Pellagra is a vitamin B3 or niacin deficiency, results in GI issues, skin issues, dementia, mental insanity. And that one really interested me because I did some more research on that and actually found out that the first case of pellagra was diagnosed right here in Atlanta, Georgia, which I'm from that area, you know, this area where our store in Woodstock is 35 miles north.   That first year 30,000 cases were diagnosed. Then anemia was the third disease. This puzzled health officials all over the country. They're like, what in the world is going on?   Why are we seeing this outbreak of diseases? And at first they thought beriberi and pellagra were maybe some type of infectious disease. But eventually they traced it to the new white flour that was on the market and the missing B vitamins and iron minerals that were provided by the bran and the germ.   Because for all practical purposes, that's where your nutrients are. The endosperm, white flours, protein and starch, protein and starches that we need, but not without the fiber, the B vitamins, the vitamin E, the inositol, choline, the iron, the calcium, all those nutrients. And so, things kind of clipped along.   They went to the millers and said, you got to put the bran and germ back in because of all the sickness. But the millers were like yeah, no, that's not going to happen because they had found a very lucrative market for the byproducts, which is so often done now in the food industry. Byproducts of the milling process, the bran and germ were sold to the cattle feed industry, white flour to the people.   So they're like, yeah, we're not giving up that money-making market. So things progressed until 1948. And finally, health officials stepped in, the government stepped in and mandated, you've got to fix the flour, you've got to enrich it.   And that's where I discovered what a deceptive term that is for the 35 to 40, who knows really how many nutrients are lost when they take the bran and germ away. They only replaced it with four, three B vitamins and iron. And of course, B1, B2, B3 and iron.   Supposedly, this took care of the beriberi and pellagra. But I always have to stop here and say, how many nervous disorders do we have in our country today? How many, how much GI disturbances and bowel issues, digestive issues?   How about dementia, mental insanity? What about skin eruptions? I don't think it took care of it.   But anyway, they think it did. And then it would take 50 years, 1998, after watching the rising incidence of birth defects and understanding that it was the missing folate that is no longer in the flour, richest food source, or most common, most readily eaten food source of folate, bread. Who knew?   So, they mandated then that a fifth nutrient be added. And that was folic acid, which, let me stop there and say this, these are synthetically produced supplements, vitamins that are being added to your flour. And particularly the B vitamins, this can be very troublesome, because the B vitamins come as a family, they come as a group, they work together synergistically.   When you take one out of context from the other out of balance, it actually depletes you and causes you to have a greater need. We're seeing that now with folic acid and the development of MTHFR, the folate, you know, reductase gene mutation. So anyway, it's caused more problems than it's worth.   And I've always thought about the scripture Proverbs 14:12, I believe it says, "There is a way that seems right to a man, but the end thereof is death." And we can certainly see that. You know, and if that were not enough, now, we've, we've taken all this away, we produce this beautiful white flour, but the residual oils cause it some yellowing.   So can't have yellowing of that flour. So, they began to choose to bleach the flour and a product called nitrogen trichloride was used for more than 25 years to bleach the flour. It was finally taken off the market because they discovered that this nitrogen trichloride caused seizures in dogs.   Are you ready for this? Hyperactivity.   Laura Dugger: (14:22 - 14:22) Hmm.   Sue Becker: (14:22 - 29:18) When I read that information, it was in 1991. That was the beginning of the scourge of ADD and hyperactivity we're now seeing in our children today. And I couldn't help but wonder, you know, when I read that information, there was one little boy in my son's music class, you know, and, but now, wow, it's pretty prevalent.   So then another bleaching agent is benzoyl peroxide. It's known to destroy B vitamins and vitamin E. And let me just tell you this, grains are one of the, especially wheat is one of the most nutrient dense food groups. Like I said, but it's the, one of the richest food sources of vitamin E and no amount of vitamin E has ever been put back in our enriched right white flour.   So, we lost that source, but now we're using a bleaching agent that's going to destroy it and B vitamins. And then potassium bromate is often used as a dough conditioner. It helps strengthen that gluten structure to help get a better rise in the bread. It's known to cause liver issues and thyroid issues.   And this is what we were consuming. So, wow. Yeah.   Talk about my mind being blown, my eyes being open. And then the rest of the journal was a brief discussion of the common diseases that plague Americans and showed why it was directly related, how it was directly related to our consumption of the processed white flour, lacking the nutrients and the fiber diseases like heart disease, cancer, diabetes, diverticulitis, even varicose veins, skin issues, low energy. I mean, it just went on and on.   And from my, with my background, this made absolute sense. I knew it was scientifically sound, but it was also, it was a Christian publication. It was biblically sound.   And what changed my life here was like I said, always read whole wheat flour, better whole wheat flour, better, but I was buying the stuff in the store and even whole wheat bread in the store. Didn't really see a lot of difference in it. But this introduced me to the idea of an in-home grain mill, buying grain and milling my own flour.   That was life changing. I was like, this is amazing. I can do this.   Wanted a mill. My husband actually bought me a mill for my birthday in 1991. The mill came into our home.   I milled flour. I made bread. I ate bread.   It was delicious. It wasn't gritty. It wasn't heavy.   It wasn't dense. And I tell everyone I pooped the next morning and it was like, what just happened to me? So that was my life-changing experience.   First, first day, you know, my bowel issues were corrected. I had lifelong issues with constipation, struggled with it. Knew I didn't want to take chemical accidents.   So tried to do more alternative solutions, find those and they worked if I did them, but they were, I tell people they were outside of my, your realm of daily eating. You had to do something special. And honestly, sometimes I think we look at alternative methods, you know, supplementation or treatment for ailments that are afflicting us.   And we're not getting, still not getting to the root of the problem. My problem was I was not eating enough fiber. The white bread, the white flour was constipating me.   So this was the only change I made. I tell everyone I've not been constipated since 1991. I know you wanted to hear that, but, but then I had five young children by this time and I, I homeschool my children.   We were active in church and baseball and music lessons and all the things, you know, we were busy. I had nursing baby and, and I, but I'm telling you, when I started just adding this bread to our already real food, we were eating. I noticed significant energy.   Like I said, constipation gone right away. Then I begin to notice first week. It didn't take months.   I was like, wow, I have more energy. My frequent headaches went away. Also with my bowels moving, my chronic constipation went away.   I lived on antihistamines before bread since bread. That's another thing I can stand here and tell you. I've not had an antihistamine or a decongestant of any kind since 1991.   That's pretty amazing. I had frequent migraines, not had one since we started the bread. So those were, I've noticed my sugar cravings went away because now I was getting the real carbohydrates that my body needed and it's sustaining energy.   And then my children, I just noticed they were they were, they would eat and they were satisfied. They love the bread. They love the muffins.   They love the pancakes. It was healthy food. I didn't have to coerce them to eat.   No more snotty noses, no more ear infections for them. And that we just became a much healthier family. And they, my kids didn't necessarily catch every bug that came around.   And if one of them did get sick, didn't necessarily mean that all of us got sick, which a big family, that's, that's pretty significant, you know? And so it was just, and the bread was delicious. When I read that information about whole grains and, and, you know, how bad white flour was, I was, I was thinking that this freshly milled flour was going to be just like the store-bought whole wheat flour I was buying in the store.   And you can probably already tell I'm a very passionate person. So, I read this information. I'm like, we're never eating white bread again.   We're never, white flour's never coming into our house again. And if we have to choke this bread down, we're doing this, you know? Well, we did not have to choke it down at all.   The muffins, the bread, the pancakes, the brownies, cookies, everything I made was absolutely delicious. It was filling and it was satisfying. A lot of people would say, you must spend all your time in the kitchen when all my kids were home.   I'm going, actually, no, we eat breakfast and everybody's satisfied. Nobody snacks. And even my kids begin to notice how other kids snack all the time.   Not my kids, they would eat and they wouldn't eat till the next meal. And so, it was just very, very satisfying. So, I began to share my bread with everybody, bake bread for other people, take it here, take it there.   The next thing I know, so be warned, if you ever start milling and you make bread for somebody, they're going to ask you to make bread for them. So, I did start making bread for other people. And the next thing I know, they're coming to me and saying, my cholesterol dropped 85 points and all I changed was this bread.   You know, I feel better. I have more energy. And the lady with the cholesterol, she, I continued to make bread for her for a while.   And I always laugh. One of the favorite things she liked that I made for her was cinnamon rolls with cream cheese icing. And she said, I ate one after every meal and my cholesterol dropped 85 points in just one month.   And I always laugh. I'm like a statin drug with all kinds of side effects, cinnamon roll with cream cheese icing, you know, and she said, it was her testimony. She goes, "I knew it was the bread. I know it is the bread because three doctors, three different medications, three years, nothing has changed. And this is the only change I made."   So, I started hearing this. And of course, she told all her friends, the next thing you know, everybody's wanting me to make this cholesterol lowering bread for them, you know, and I'll never forget. By this point, I had had my sixth child, still homeschooling, still doing laundry, still baseball, church, all the things. And here I was making bread for my family and then making bread for all these people coming to my door.   And I was spending all day every day making bread and for others and myself. And I just got really tired, to be honest with you. And I was making this bread and a thought came to my mind.   And I just looking back now, I know God put those words in my heart and in my mind. That day, I had also had a few people ask me, would I teach them how to make bread? And where could they get a grain mill?   So the idea came to me, met my husband in the driveway. And I said, when he came home from work, and I said, you know what, I don't think I'm supposed to make bread for the world. I think I'm supposed to teach the world to make bread for themselves.   And that was the beginning right there. We sat down on the porch swing and talked about what we would call it. And I said, I want to call it Bread Beckers.   That's, you know, our, it's funny, we didn't know that at the time. But Becker is a German name that means the baker. So, it is bread bakers.   And anyway, so and, and it's funny, because at that point in 1992, my world was four people, four people had asked me about where they could get a grain mill, and what I teach them to make bread. And today, we, well, we, started our business right then in our home, took a little while to, you know, get everything. And we outgrew our home by 1998, what my husband and I and my children could do.   I mean, it just grew from the testimonies of other people. I mean, just like that lady when and then you get hundreds of people sharing different stories and passing it on, people, people start noticing. So we incorporated with a longtime friend and partner in 1998, moved the business out of our home, we're currently in this lovely 10,000 square foot warehouse, we moved here in 1999.   We have a nice studio kitchen, this is where all my cooking classes take place that we can seat 100 people and regularly we fill up classes like that. We have a lot of online classes already for people to view on our YouTube channel. But and then a few years ago, it's back in 2009, we acquired another warehouse because we are passionate about providing God's people with grain.   That first week here, like I said, customer base of four. A week after starting our business, getting all the license and all that really hadn't started getting anything, God woke me up and said that he was raising up Bread Beckers to be like Joseph to supply his people with grain. And I wrote in my journal that morning that it would be a tremendous thing.   And it would take a few months, we invested in a lot of wheat, we took all of our savings, this was before we incorporated, it was just my husband and I and our family and bought some wheat, you know, and had spent all of our savings. Well, I got a little nervous. And I woke up that morning after unloading all this wheat and writing the checks and seeing the money go out of the savings account.   And I'm like, I don't think the electric company is going to take a bucket of wheat, you know, for payment. So this was my fear. And I felt like, you know, maybe I was being deceived, maybe we were being misled.   And I just cried out to the Lord that he would speak to me and confirm to me that this was what we were supposed to do. And this is how I do it. I just cry out to the Lord.   And then I just go on with my regular Bible reading, not looking for something I could have gone to the story of Joseph because he had already spoken that to me. But my verse for the day in one of my devotionals was Proverbs 11:26. And it says "Cursed is the man who holds back grain when the public needs it. But a blessing from God and man is upon the head of him who sells it."   My husband took that vision. I know you talk about, I was like, what? I could hardly wait for Brad to get up. My husband, Brad, you know, I had awakened early because I was stirring and all just anxious and fearful. And the enemy was just coming at me.   And when I shared that all with Brad that he was sleeping next to me, not knowing that I was in all this turmoil. And he just looked at me and he goes, "Sue, I can think of no other verse that God could have given you to answer and your question and to calm your fears." And so he took it to heart.   So, we now have a second warehouse. It's 13,000 square feet. We are probably one of the largest grain packaging facilities in the southeastern United States.   We have hundreds. I don't know how many we're growing everyday co-ops all over the United States. And we bring in two semi truckloads a week.   I mean, I'm sorry, a month, which is actually a little bit more than that. It's about 190,000 pounds of wheat. That's just wheat.   Package it down into these great food grade buckets, plastic buckets. And we package it with carbon dioxide gas. So it's perfectly storable.   We can guarantee that it's bug free. You know, the enemies of grain are moisture bugs and rodents. So that's why we really firmly believe in packaging it all in buckets.   And like I said, we have probably 180 co-ops now. I don't know. It's growing every day.   We ship wheat all over the country, grain and everything we sell. So it's been a real journey and just a real blessing. And then I started a ministry called Real Bread Outreach.   We clipped along locally, kind of providing grain and grain mills for those who truly can't afford it. But then in 2016, God called me to Haiti. I made 15 trips to Haiti.   We built a bakery there. We trained up another team at an orphanage and they were making bread every day. So right now, in Haiti, it's an intense situation, but the bakery is thriving, feeding about 1,200 school children a day.   And then the other, it's about 150 orphans. Then we went to Tanzania in 2021. We built a bakery there, started a feeding program.   We've helped start a bakery in Israel that is ministering to the Jewish people. We helped train a bakery in Uganda and we've sent mills to missionaries in Japan and the Philippines and Nigeria and Kenya, just all over. And I'll close this part with this.   A few years ago, a friend of mine just, she did, she remembered, she said, "Sue, do you remember when you said to Brad, I don't think I'm supposed to make bread for the world, but teach the world to make bread for themselves." And I'm going to tear up a little bit looking back now, like I said, four people, that was my world. Today, it truly is the world.   And not just because of the internet, but because of where God has called us through our ministry. And it's a real blessing. So, my encouragement to everyone is do the small thing.   You never know where God's going to take you in years to come and how it's going to bless the world.   Laura Dugger: (29:19 - 29:21) So I think that was a lot.   Sue Becker: (29:21 - 29:22) I know.   Laura Dugger: (29:23 - 32:39) It was beautiful. And it makes me think of the verse, do not despise small beginnings for the Lord delights to see the work begin. I'm paraphrasing, but I love how much it has blessed the world.   And I remember the first time I heard you, I was trying to just picture what is a mill, but you literally just turn it on and you pour the grain in and it comes out as flour. It's so easy. And so we purchased our own.   After our conversation, I get to stick in our loaves in the oven. They're still rising right now. And now a brief message from our sponsor.   Radiant Faith and Wellness Event is a unique event designed to bridge the aspects of faith and wellness and to live as our bodies, minds and souls were intended and created. So come together with other like-minded women to receive Christ centered teaching on health and wellness, to nourish your body with good food and to renew your mind and help you shine radiantly. At Radiant, wellness goes beyond worldly standards of wellness and self-help.   So, from worship and inspiring speakers to guided movement, meaningful conversation, biblical teaching, every part of this event is crafted to help you reconnect and step forward renewed. It's the perfect time of year to experience something like this. Radiant is more than just an event.   It's actually a transformational experience and supportive community dedicated to helping women grow spiritually and physically. Their speakers bring this perfect balance of encouragement and deep wisdom, each within their own area of expertise and passion. They do a remarkable job of creating a safe and joyful space where every woman feels seen, supported and empowered to grow.   So, join the Radiant Faith and Wellness family today and experience what it means to live rooted, restored and radiant from the inside out. Visit https://www.google.com/search?q=mygracioushealing.com/radiant-event or you can check out their Instagram page at @radiantwellnessevent. Tickets are limited, so make sure you book today and enter the code SAVVY when registering for a special discount.   Thanks for your sponsorship. So going back to these ailments, I'm going to reference two other things that you said. First, this may be a little unrelated, but even thinking of feeding people around the world or feeding our children, you mentioned, you know, a lot of times if your kids were picky eaters, you'd say, okay, ditch the bread and just eat the meat.   But because it's so nourishing and nutritious and that Jesus has given us this as a grace gift, this bread, you can ditch the meat and eat just the bread and get so much nutritional value.   Sue Becker: (32:40 - 37:32) Yes, that and that's funny that you bring that up because, you know, one of the things over the years of studying is of the 44 to 46 absolutely essential nutrients needed by your body for health and to promote life. There's only four slightly deficient or missing in wheat, vitamin A, vitamin C. So, God gave us another kind of food.   Remember in Genesis chapter 1:29, he says, “I've given you plants that bear fruit with the seed in them.” So that's our fruits and vegetables. That's where we get our vitamin A, vitamin C.   Then we get our vitamin D from the sunshine if we get out there and get some. And then B12, of course, is low or is not found in any plant product. That's I mean, plant food.   So, you have to get that from your meat, your red meats and things like that. But that's and so learning that you're absolutely right. When my kids were growing up and the bread was my little toddler, how she'd tell me she was hungry, she would say, “I want a roll with honey.”   That was what she wanted to eat. And I would take the meat off the sandwich. And before bread, it was eat the meat.   After bread, it was just eat the bread, you know, because I knew just from that. And I started thinking about when Jesus said, “Man does not live by bread alone.” He was quoting the Old Testament, but by every word that proceeds forth from the mouth of God, he was reiterating that you think you're living because you have bread and all the biblical, you know, so many of the biblical feasts, Passover and First Fruits, Pentecost, they're around the barley harvest and the wheat harvest.   Grain was a big part of their life and of their sacrifices and all that. And he was saying, you think you're living just because you have bread. But I'm telling you, there's a spiritual life that you have to feed as well.   So, yeah, that was a fun time seeing the change of my perspective of just eat the bread. And, you know, some days, you know, breakfast was typically a pretty big meal for us. Sometimes it would just be pancakes, but a lot of times it would be eggs and freshly ground grits and bread of some sort, muffins.   And then lunch might be muffins and a smoothie because we really weren't that hungry from the bread at breakfast and then dinner. We eat normal. People think we're weird eaters.   But, you know, like I said, I grew up Southern. So, we do country fried steak. We do pot roast.   We do chicken. We do brown rice, mashed potatoes, green beans. You know, we do it all.   And you mentioned something that was funny. When I first started, when I would take bread places, people go, “Oh, my gosh, this coffee cake is so delicious or this bread is so delicious. Can I get your recipe?”   And I'd go, “Well, yeah, you can have my recipe. But you've got to understand, I mill my own flour.” Two things they would always respond with.   And the first one they would go, “You do what?” And I would go, “I mill my own flour.” The second one absolutely intrigued me for years and years until I did a study on what grain mills, the local millers mills, you know, waterwheels and gristmills and ox treading out the grain.   But they would always say to me, “Where do you live?” And I think they thought I must have had a barn and an ox or I lived by a river to have the gristmill to power my mill. Now, you can see my little mill behind me.   It just sits on my counter. And you're right. Turn it on, pour it in, comes out flour in a matter of seconds.   And I tell people, it's really not any slower or more tedious than taking your flour canister out of your cabinet. And I realize we've deviated in this day and time from even using flour and baking things ourselves when we can go to the store and buy it already baked. But it'll change your life.   I have never seen one dietary change bring so many significant across the board, broad spectrum health benefits to myself, my family, and so many people now that share their testimonies with me. It's just been amazing, just absolutely amazing. And, you know, I always, my husband always likes for me to say, you know, in the 25 years of raising my children on this bread, we only had to take them to the doctor twice for an illness.   Twice. And twice on antibiotics. They needed it.   There's a time and place. Twice to the doctor for an illness. In 25 years, there are people and families that go to the doctor more than that in a week.   So, when people say I can't afford it or I don't have time, I'm like, wow, I can just tell you the life-saving and money-saving advantages are, it's hard to describe. So yeah.   Laura Dugger: (37:33 - 38:05) Yeah. And like you said, it's an enjoyable process. It is.   But also, okay, referencing one other thing, just thinking about these ailments. You had quoted, I believe a doctor just saying about constipation that is, and I don't want to botch it, so I'd love to know if you remember this, that most Americans is that three out of five suffer from constipation or even chronic constipation. And that, was it the number one cause of breast cancer and prostate cancer?   Sue Becker: (38:05 - 39:29) Oh, wow. Yes. I'd almost forgotten that.   Yes. I was listening to a CD that someone shared with me, and it was by an oncologist. And I still remember, I would listen to things as we began to travel and share and teach, and I would listen to teaching.   And so, I had this cassette, if you can remember those or even know what those are. And I remember where I was, I was on I-10 headed to Jacksonville to a homeschool show. And this oncologist at the very end of her message, she said, “Toxins are stored in your, let's see, let me see. So, she said toxins are stored in your fatty tissue. In a woman, it's your breast. It's, and in a man, it's his prostate.”   And she said, “When toxins are not carried out of their, your body daily through bowel elimination, then these toxins get absorbed into the body and stored in your fat tissue.” And she said, “So a direct correlation between cancer and constipation is there.” And, and I was just like, what did she just say?   And that blew me away. I mean, that was not me saying it, this was an oncologist. And she's saying one of the leading issues is constipation.   Wow. Yeah, I'd almost forgotten about that.   Laura Dugger: (39:30 - 39:44) Well, and such a simple swap and getting to still enjoy these foods. But in addition to being healthier and the health benefits and making us feel better, how does this also potentially affect our weight?   Sue Becker: (39:45 - 42:33) Well, that's a good question, because we're all told that bread is bad, that bread will make you fat. And I totally agree. The bread that's in the store is devoid of nutrients.   It's devoid of fiber that fills you up. It's devoid of nutrients that satisfy fiber that fills you up. And it's heavily sweetened, sugared, you know, most of the breads we're eating are not just flour, water, yeast, salt. They're usually loaded with other things.   So, they're not satisfying. The fiber in real bread fills you up. So, like I said, you're not going to overeat, you're going to eat and you're going to be satisfied.   You know, I always tell the story when, when we were eating just bread from the store, I had five children, I would make sandwiches, they would, you know, cut them in half, I would make five sandwiches, they would, or I'd make the whole loaf, actually, they would fight over the last one. After bread, real bread that fills you up, I would make five sandwiches, cut them in half, and sometimes they would eat them all. And sometimes they wouldn't.   It was because it was filling, and it was satisfying. And that's something people need to understand. Also, the nutritional deficiency in the foods that we're eating in the store, especially our bread, they're leaving us malnourished, really.   Dr. Denmark, one of the oldest, well, the oldest practicing pediatrician in the country, she lived right here in Georgia. And she said, “We're the most undernourished, overfed people in the world.” We eat a lot because we're never satisfied, because the foods we're eating does not supply our body with the nutrients that we need.   And so, we're constantly craving. I don't think a lot of people don't understand what cravings are. You're craving food because you're needing a nutrient, you know.   And so, we find that we can eat and eat and eat, and, or not we, but Americans can overeat, and they do overeat because they're never satisfied. And so, real bread fills you up, real bread satisfies, it takes those sugar cravings away, which, you know, a lot of high calorie foods, they're loaded with sugars, and that's what we're craving a lot of times. I read something, women tend to crave sweets and chocolate, and men tend to crave salty.   And, but both, if we're craving, you know, processed foods, you know, you can sit down and eat the whole bag of cookies, where you make cookies from freshly milled flour, one, maybe two, if you go three, you kind of go, I really didn't need that one, you know. So, it's just filling, it's satisfying. We have so many people, testimonies of people saying they've lost, one lady said she lost over a hundred pounds, that was over the course of a while, you know, of a year or so, but she did it right.   She just started eating real food that nourishes and satisfies.   Laura Dugger: (42:34 - 44:21) I want to make sure that you're up to date with our latest news. We have a new website. You can visit thesavvysauce.com and see all of the latest updates.   You may remember Francie Heinrichson from episode 132, where we talked about pursuing our God-given dreams. She is the amazing businesswoman who has carefully designed a brand-new website for Savvy Sauce Charities, and we are thrilled with the final product, so I hope you check it out. There you're going to find all of our podcasts, now with show notes and transcriptions listed, a scrapbook of various previous guests, and an easy place to join our email list to receive monthly encouragement and questions to ask your loved ones, so that you can have your own practical chats for intentional living.   You will also be able to access our donation button or our mailing address for sending checks that are tax deductible, so that you can support the work of Savvy Sauce Charities and help us continue to reach the nations with the good news of Jesus Christ. So, make sure you visit thesavvysauce.com.   And throughout the years, you've seen these different trends from Atkins to Paleo, and now a lot of times we're told gluten is the enemy, but I love how you say that wheat can actually be the cure, not the cause.   So, can you elaborate on that, and even why some people with gluten sensitivities may still be able to consume bread that was made with freshly milled grain?   Sue Becker: (44:21 - 1:01:23) Right, so, yeah, I think what people need to understand is what gluten actually is. And gluten's not really even in grains, it's just an easy way to verbalize it, I guess. So, gluten is the stretchy substance that forms from two proteins that are found uniquely in the wheat family of grains.   So, when you mill wheat into flour, and you hydrate it, wet it, mix it, you know, make a dough out of it, those two proteins, gliadin and glutamine, they form this stretchy substance called gluten. Well, it's very important in bread making that you have these two proteins, because when you make a yeast leavened bread, whether it's sourdough or commercial yeast today, those organisms feed on the carbohydrates both in the wheat and in your dough, and they produce carbon dioxide gas. So, that gluten, those stretchy strands of protein, those two proteins, they trap that carbon dioxide gas, and that's what enables the bread to rise.   So, it's unique to the wheat family of grain. It has always been there. It's why wheat is the king of bread making and always has been.   Who put those two proteins in the wheat family of grains? God did. And just so you know, wheat is not genetically modified, and it has not been altered to produce wheat that has a higher gluten content.   What determines the protein content of grain more than anything, which, what did I say gluten is? It's formed from two proteins. What determines the protein content in grain more than anything is rainfall during the growing season.   So, that's why here in the southeastern United States, we can't make yeast bread making wheat. We can't grow it because we have too much rainfall and it's too warm. So, we grow what's called soft wheat or pastry flour.   That's why southerners eat biscuits, because that's the kind of bread that we can make with the wheat grown here. The colder, drier climates in the breadbasket states of the country, they grow the hard bread making wheat. Now herein lies the problem.   When those steel rolling mills came on the scene and began to take the bran and germ out, what did they leave us with? Protein and starch. Those gluten forming proteins and starch are in that endosperm.   God never intended us to eat that white flour, those protein and starches without the vitamins, the minerals, the enzymes, the vitamin E that the bran and germ provide. So, therein lies a lot of the problem and that's what causes so many digestive issues is that we aren't getting the nutrients and the fiber that will keep our bowels clean and our digestive system moving the way it is supposed to. Now herein lies a bigger problem is that in the food industry and the American people's craving for fluffier bread.   In the food industry, they thought, okay, we can give you fluffier bread. If we take the wheat and we wash it until only all that is left is those two proteins, those gluten forming proteins. They get this stretchy substance and then they dry it and powder it and they add even more pure gluten forming proteins to that white bread.   So, now we have an even bigger problem and then and even in that whole grain bread, people want fluffy bread. They don't want, you know, coarser whole grain bread. So, check your ingredients.   That 100% whole grain bread that you might be already buying, third or fourth ingredient gonna be vital wheat gluten or gluten flour, whatever they call it and that is greatly upsetting the fiber to flour ratio and causing digestive issues. And then, you know, just the heavily consumption of that bread and you know, the commercially processed bread is a real problem. So, now what we have is people, you know, Americans consuming this bread.   Now, they have every symptom of something called celiac disease. Celiac disease is real. It is genetic.   I am learning. I used to say it's not reversible, but I am learning something that you might have the genes for celiac disease, but they can be turned on or turned off. So, perhaps what is happening is you might have the gene, but now it's being turned on by eating and consuming this high gluten, if you will, bread out of context, not the way God made it.   But then also what is also happening is so now we have people that have all the symptoms. Well, let me back up and just explain what celiac disease, celiac disease, true genetic celiac disease. You are born with these genes, the inability to break down that and metabolize gliadin.   That's one of those gluten forming proteins, which the whole wheat family has that. So, if you can't break it down, it's going to cause digestive issues, abdominal cramping. It's going to eventually as those that protein gets dumped into your large intestine, your bowel, it's going to lay down the villi.   You're going to have leaky gut. You're going to have all these issues. That is true genetic celiac disease, but it affects less than 1% of Americans have those genes and have it turned on for true genetic celiac disease.   So, what is being diagnosed today? Well, everybody eating the commercially processed high gluten packed or you know bread, they're developing the same symptoms, digestive issues, abdominal cramping, laying down the villi. So, they're being diagnosed with celiac disease when it a lot of times is not true genetic celiac disease and I'm not professing to be a medical professional.   I'm not giving anybody medical advice, but here's the good news that I do want to say to you. Non-genetic celiac disease is totally reversible. And the good news is people are finding some that have been diagnosed with celiac going gluten-free been gluten-free for 20 years.   They're finding they can eat the freshly milled flour because it has the right ratio and the good fiber and the good nutrients to heal their gut, cleanse their gut, and get their bowels moving, cleans out. So, bring that villi back to life and they're thriving. They're not just tolerating the bread.   They're thriving and finding reversal of many, many, many health issues. And another big issue too is people don't understand that for the most part digestion begins in your mouth, carbohydrate digestion. You chew your food, your saliva mixes with your food and there's an enzyme carbohydrate digesting enzyme called amylase.   Once you swallow that down in your stomach, your stomach is where protein digestion takes place. It must have an acid environment for those protein digestive enzymes to work. God knew that we're fearfully and wonderfully made.   He created cells in our stomach to produce acid brings the pH. If y'all know what pH is down to one very, very acidic could eat a hole in your stomach. But he also created these cells that produce mucus that lines our stomach and protects it from that high acid.   So, that's where protein digestion needs to take place. Here's the problem. What is one of the most commonly prescribed drugs in America? Prilosec, Nexium.   These are antacids. They're prescribing it for something called acid reflux, which is only compounding the problem. So, these antacids are doing exactly what the name of them describes.   They're alkalizing your stomach acid. So, what's that going to do to protein digestion? It's going to compromise it.   Huh? So, yeah, and the real cause of acid reflux is not too much stomach acid. It is actually too low stomach acid.   Our body's not getting the nutrients that needs to produce that stomach acid. Now, it's acid enough that when it comes back up in our esophagus it burns, but there's a little flap that God created right there at our stomach and our esophagus called the epiglottis. Do you know what's and it's supposed to close so that when that stomachs churning and doing its digestion, it doesn't back that acid doesn't back up into your esophagus, but it closes.   It's stimulated to close by the high acid in your stomach. Do you see what's happening here? So, we're being prescribed an antacid which now we don't necessarily get the burn, but there's all kinds of side effects.   We've compromised protein digestion, which what did we say gluten is protein. Also, do you know the technical term for an allergy a food allergy not a sensitivity or an intolerance the technical term for a food allergy is an adverse reaction to a protein component of your food. I have never seen so many food allergies as we see today.   It's very interesting. Some people are diagnosed with a gluten sensitivity. Well, of course, I think everybody is sensitive to the bread and the store.   Some people can tolerate a little bit better than others, but I know when I occasionally, you know, we go out to a party or an event and we usually avoid bread, but sometimes it's on everything. You know, I know I wake up the next morning and I'm like, I don't feel good. I have a stomachache.   So, I think everybody is sensitive to the bread in the store, but we have now hundreds of testimonies of people who thought they had to be gluten-free or say I have, you know, I haven't eaten bread in 20 years because made me sick. It did this it did that and they are finding they can eat the freshly milled flour because even wheat because it's the right proportions all the nutrients, you know, one of the amino acids that's found abundantly and wheat is glutamine Google it and you'll see a lot of health professionals will actually give you glutamine supplements to heal your gut and it's and it's in the bread. So, then part of the other problem that I see then when people think they're gluten-sensitive or have to be gluten-free now mind you if you truly are genetic celiac, you probably will not be able to eat wheat and I'm saying probably now because I'm learning some things that we can turn those genes off.   I don't know but if you truly are genetic celiac, but that is going to be a diagnosis that probably came when you were young you were going to always have had symptoms of these if you are now 20 or 30 and all of a sudden having these issues and you've been eating wheat all your life chances are you're not true genetic celiac. So, that's something you need to look at but people are finding they can eat the flour. They can eat the wheat and part of a real concern of mine is when you go gluten-free if you don't really need to I've been doing some studying as a food microbiologist gut microbiome has been a big topic.   I've shared I've taught way before it was trendy on, you know probiotics and all of that and fermented foods. I've been teaching it since 1992 but what happens that they're finding on these gluten-free diets. It's actually diminishing your good gut microbiome and encouraging the growth of more pathogenic making you more susceptible to C. diff, E. coli and other sickness causing organisms.   Then you're going to have those organisms are critical for breaking down food that gets dumped into the large intestine and encouraging digestion and enzymes that they create and all kinds of B vitamins and I could go on and on so that is being compromised the next thing, you know, you have allergies to eggs allergies to milk these very restrictive diets change that gut microbiome and they are causing a lot of gut health issues and allergy issues. I've talked to two people in the last few months one lady told to go gluten-free been gluten-free for years. She with tears in her eyes couple of weeks ago came down from Ohio hugged me in was came to our store just wanted to come to our store.   I happen to be here that day. She hugged me tears in her eyes and said I was down to eight foods that I could eat another lady in one of my classes came up and said I was down to seven foods that I could eat, you know, so It puts you on a treadmill that I don't think you want to be on when you start very restrictive diets. It's and not just gluten-free, but even you know, the carnivore and the keto and the paleo the heavy meat diets you need whole grains to break the fats down and cholesterol that those foods are providing and I'm a meat eater.   I mean, that's fine, but to exclude the most nutrient-dense food group God has given us in my mind is very dangerous. Let's see if we can get healing and reverse that I have a podcast and I do it's the bread stories now and I one of my favorites and I recommend it more often than any other is episode 66 sit with Sarah Valentine if anybody that I hear of that say they have to be gluten-free or their celiac, I would say she fit the bill for what surely seemed like a true genetic celiac. She was diagnosed in I think she was around 15 or I don't remember her age.   She was in high school. I think but she had always had trouble even as a little one and she was diagnosed with celiac and she said at the end of the podcast, she goes either God supernatural healed me or it was a misdiagnosis, but she had been gluten-free for 15 years. I believe it was and she told me she said and I she had a dairy allergy.   She couldn't eat dairy and she said, you know dairy I cheated on a little bit because it would just cause me a little discomfort. She goes I never cheated on gluten. Well, her brother and her mother heard about me and they Sarah was off at college and they got a mill and started milling because her brother's children had some health issues.   I think they have warts and my work stories are great. But anyway, bought a mill. She came home from school and they said Sari.   We want you to try this. You nope. Nope.   Nope. I'm I can't finally they talked her into trying a little bit should she ate it no issues at all and she told me on that podcast. She said I pooped the best I've ever pooped.   I have pooped in a long time the next morning. I slept the best. I had no headaches had no adverse reaction and she's become if any anyone My poster child for you know, reversing what appears to be celiac disease and being able to thrive on real bread and freshly milled wheat with the right balance of those protein starches nutrients fiber enzymes vitamin E all the things that bring healing and improve digestion get the bowels cleaned out and the gut healed.   So, yeah, it's something that I think excites me the most and I call it food freedom because what I'm seeing is people are in bondage and you know, when you can't eat this and you can't eat that and I understand there's some I have a granddaughter that has a dairy a true dairy allergy and I get it and those are real and you don't want to you know diminish those but we are seeing so many people that the bread in the store totally disrupts their system and causes all kinds of issues were seeing them not only like I said tolerate bread made from freshly milled flour, but bring healing bring healing and I that is so much our Lord that God knows what he's doing in his intentional design. He is all about healing and freedom versus of setting the captives free.   Laura Dugger: (1:01:38 - 1:01:40) Oh gosh, that was a big one. Yeah.   Sue Becker: (1:01:40 - 1:02:10) Yeah, but it also just one real practical thing as we're talking about gluten and fermentation with sourdough. This is a two-parter because if you feed it with white flour or add that I'm assuming that diminishes effects and if you feed it with fresh milled flour and then add that to bake it in bread, is that like double the benefits because you've got the fermentation and the grain or how does that work?   Sue Becker: (1:02:10 - 1:07:07) You know, I can't find any real definitive information, but let's back up and let's talk about sourdough with white flour there for a while when we were still traveling back in the probably early 2000s a lot of teaching coming out going even celiacs can eat, you know sourdough bread and they were making it with white flour and all of this. Is it better than the stuff you're buying in the store? Maybe but white flour is white flour and it's still process is still been stripped of all the vitamins the minerals and the fiber.   So, in my viewpoint, it is no better for you. If you're making it's kind of a waste of time if you're making sourdough bread with white flour. Now, if you start milling your own flour and making your sourdough with that, that's a whole other realm.   And like I said, I've done lots of studies most what I find when I read is that when we went to commercial yeast, we gave up flavor. So, I get that and that the bread is kind of flavorless now. So, I get that a little bit but as Americans and especially children, we like our fluffy bread, don't we?   Yeah, so, kids, you know, don't fret if you're making bread with commercial yeast. That's the way I make most of my bread. But as a microbiologist and knowing that when those lactic acid organisms feed on sugars, they produce B vitamins.   That's like yogurt. Why yogurt has B vitamins and maybe your milk, you know, just uncultured milk doesn't. So, I know that that increases the availability of those nutrients.   So, I think there is definitely some nutritional advantages that you take it to a whole new level. But what I say that commercial yeasted bread is not healthy and you can't do that that you only need to be doing sourdough, you know, I learned to make sourdough from white flour when I was first married long before milling came into our family by the time I had my children I had vacated that and then when I started milling I used commercial yeast and have for most of my years and we saw tremendous health benefits. So, I don't diminish one over the other but I certainly recognize that yeah, you might have some better nutrient bioavailability. I don't buy into the that you have to do the long fermentations to prevent the anti-nutrients like phytic acid from keeping you from absorbing minerals because I've had mineral checks and we've seen people testify that they had to have blood transfusions regularly because they were anemic all their life.   They start milling making their bread with commercial yeast, you know, and they're no longer anemic and we've seen countless people that and the same with me. I'm never low in my minerals. So, I don't buy into that.   But I say, you know, hey if you feel like you can digest sourdough bread better than commercial yeast leavened bread. I'm not going to argue with you go for it do it. But I also don't want to put a heavy burden on especially young moms that are like it's going to take me three days to make bread, you know, or it's you know, no, it doesn't have to so that's kind of my stance on it.   Do what works for your family sourdough is a rhythm. So, you got to kind of get into it about the time I get into it. We take a trip.   I go speak somewhere. I'm gone for four days and I'm like, okay, where am I with this? So, you know, that's just kind of my viewpoint and what I want to encourage people do what works for you what you want what your family likes.   I love I've got sourdough bread rising right now. There's times when I just like I just want you know, that chewy that nice flavorful bread and then there's other times where I want a soft loaf of bread for a good Southern tomato sandwich or my kids like peanut butter sandwiches, you know, so do what works do for your family do what your family is going to eat and love and you know, my husband has a philosophy if it doesn't taste good. It's not good for you.   So, if your family, your children, especially don't like the texture and flavor of sourdough some people do but if especially if your kids are used to the bread from the store, that's going to be a hard transition for them. And if they're not going to eat it and balk at it, then it's not going to bring them the health benefits that you're trying to do for your family. So, make what's cul

A recent Pork Checkoff-funded study focused on older adults and compared two nutritional lifestyle diets — one centered on lentil protein and the other on lean, fresh pork. Researchers wanted to determine whether the type of protein source and overall diet composition influenced health outcomes. NAFB News ServiceSee omnystudio.com/listener for privacy information.

Discover research-backed nutritional strategies to optimize fertility with Lily Nichols, RDN. Explore protein intake, blood sugar balance, and how to support women with PCOS through real food interventions. Follow this link to view the full show notes page! This episode is sponsored by Lisa's new book, Real Food for Fertility, co-authored with Lily Nichols! Grab your copy here! 

Thomas Lodi, M.D., explores the compelling scientific evidence behind nutritional strategies for cancer prevention. Discover how specific foods and dietary choices can significantly reduce cancer risk and promote overall health. #CancerPrevention #FoodAsMedicine #NutritionScience

Nutritional support for chronic venous insufficiency

Nutritional support for chronic venous insufficiency Struggling with leg pain, swelling or varicose veins? Listen to the latest episode of Live Foreverish with Drs. Mike and Crystal to learn what chronic venous insufficiency is, what causes it, how to spot symptoms early, and which natural nutrients may support vein health and blood flow. #LELearn #EDULiveforeverish

Dr. Jill joins Dr. Emily Gutierrez - one of the leading voices in pediatric functional medicine—to unpack the hidden root causes behind chronic childhood illness and what parents can do to support recovery. The discussion aims to address the stress parents face when their children struggle with health issues, including cognitive difficulties, insomnia, food allergies, and gut issues.

In this episode, Nick talks about Vance Speaking at TPUSA, Vance Offers Nutritional Advice, Manger Management, Woman Gets Massive Support After Target Attack, Frisk Failure, Porn Stars & Football, College Football and Some Good Ole Fashioned Hits! Watch Nick on the FREE RUMBLE LIVE LINEUP at 6pm ET https://rumble.com/TheNickDiPaoloShow MERCH SALE! From now until December 24th get 20% off Everything in our store. So grab some mugs, winter hats, hoodies, long sleeve shirts, stickers etc. from our store! https://shop.nickdip.com/ HOLIDAY VIDEO FROM ME – Send someone a personal holiday greeting from me! Go to https://shoutout.us/nickdipaolo or www.cameo.com/nickdipaolo and order one in time for Christmas. SOCIALS/COMEDY- Follow me on Socials or Stream some of my Comedy - https://nickdipaolo.komi.io/

Beef Logic Inc., and the South Dakota CattleWomen are working together on a beef-focused nutrition education program for middle and high school students. In this episode of Agriculture In-depth, Beef Logic Director of Nutrition Holly Swee shares some info about their "Beef in the Classroom Experience" program. To learn more about Beef in the Classroom Experience or Beef Logic Inc., visit www.beeflogicinc.org.

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3227: Kris Gunnars breaks down the nutritional and ethical differences between grass-fed and grain-fed beef, revealing how a cow's diet impacts everything from fat content to antioxidant levels. While grass-fed beef offers some added health perks like more omega-3s and CLA, the overall benefits may not justify the higher cost for everyone. Read along with the original article(s) here: https://www.healthline.com/nutrition/grass-fed-vs-grain-fed-beef Quotes to ponder: "You are what you eat applies to cows too." "Though grass-fed beef contains higher amounts of certain nutrients, there is currently no compelling evidence that it's significantly healthier than grain-fed beef." "At the end of the day, the choice depends on your preferences and values." Episode references: Veterinary Feed Directive: https://www.fda.gov/animal-veterinary/development-approval-process/veterinary-feed-directive-vfd Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3227: Kris Gunnars breaks down the nutritional and ethical differences between grass-fed and grain-fed beef, revealing how a cow's diet impacts everything from fat content to antioxidant levels. While grass-fed beef offers some added health perks like more omega-3s and CLA, the overall benefits may not justify the higher cost for everyone. Read along with the original article(s) here: https://www.healthline.com/nutrition/grass-fed-vs-grain-fed-beef Quotes to ponder: "You are what you eat applies to cows too." "Though grass-fed beef contains higher amounts of certain nutrients, there is currently no compelling evidence that it's significantly healthier than grain-fed beef." "At the end of the day, the choice depends on your preferences and values." Episode references: Veterinary Feed Directive: https://www.fda.gov/animal-veterinary/development-approval-process/veterinary-feed-directive-vfd Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, I examine a common eating pattern I've seen repeatedly in both research and coaching. Using public health data as a framework, I break down how the way we rely on snacks versus meals quietly impacts appetite, metabolic health, and long-term outcomes.This isn't about food rules or restriction. It's about understanding tradeoffs, convenience versus nourishment, calories versus context, and why coaches often recognize these patterns long before a diagnosis exists. Topics Discussed: - Modern eating patterns - The difference between calorie intake and nutritional impact- Why convenience foods create hidden downstream effects- Patterns coaches consistently see- The role of appetite regulation- How small daily decisions compound over time

The microbiome is back! In 2018, we chatted with Dr. Elaine Hsiao - a UCLA microbiome researcher– and learned all about the hot cauldron of your guts. In this 2025 update bonus, we chat again with Dr. Hsiao to get updates on the last 7 years of her research. We also stop by White Plains, New York to hang out with Dr. Miguel Freitas, lead nutritional microbiologist and director of the non-profit Danone Institute North America, and ask a million questions about good vs bad microbiota, how they simulate a human gut in a lab, what exactly is a pre-biotic vs. probiotic, why are they such good friends, how diet can impact not only your gut health but also your heart and your brain — and if friendly yogurt critters are robust enough to make the journey from your mouth to your toilet.  Browse Dr. Freitas's publications on ResearchGateVisit the Hsiao Lab at UCLA and follow Dr. Hsiao on Google ScholarDonations went to GiveDirectly.org/ologies and the Los Angeles Regional Food BankMore episode sources and linksOther episodes you may enjoy: Microbiology (GUT BIOME), Molecular Neurobiology (BRAIN CHEMICALS), Fromology (CHEESE), Scatology (POOP), Gustology (TASTE), Cardiology (THE HEART)400+ Ologies episodes sorted by topicSmologies (short, classroom-safe) episodesSponsors of OlogiesTranscripts and bleeped episodesBecome a patron of Ologies for as little as a buck a monthOlogiesMerch.com has hats, shirts, hoodies, totes!Follow Ologies on Instagram and BlueskyFollow Alie Ward on Instagram and TikTokEditing by Mercedes Maitland of Maitland Audio Productions, Jake Chaffee, and Jarrett Sleeper of Mindjam MediaManaging Director: Susan HaleScheduling Producer: Noel DilworthTranscripts by Aveline Malek Website by Kelly R. DwyerTheme song by Nick Thorburn Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

What if everything women have been taught about “health” is missing the point?This week on Women in the Nude, we sit down with Julie Sawaya, CEO and co-founder of Needed, to rip the curtain back on the supplement industry, and the systemic ways women's bodies have been misunderstood, under-researched, and underserved.Julie doesn't just talk about vitamins. She talks about power, science, misinformation, and the quiet rage women carrywhen their symptoms are dismissed as “normal.” From fertility and hormones to burnout and emotional depletion, this conversation goes where most wellness discussions won't…calling out what's broken, what's performative, and what women actually deserve.This episode is bold, honest, and deeply validating. If you've ever felt confused, gaslit, or exhausted by the wellness world, this one's for you.Julie Sawaya is the CEO and co-founder of Needed, a women-first nutrition company rewriting the rules of supplements with science, transparency, and integrity at its core.Frustrated by an industry built on outdated research and marketing over substance, Julia helped build Needed to support women at every stage of life, especially during the moments they're most overlooked. Her work bridges clinical science with real-world experience, challenging the status quo of how women's health products are formulated, regulated, and discussed.Julie is known for her refusal to water things down and advocating for better data, better ingredients, and better conversations around women's bodies. Her mission is simple but radical: give women what they actually need, not what sells fastest.

Send us a textIn this wide ranging episode, Dr. Reed Holyoak, theriogenologist with Oklahoma State University College of Veterinary Medicine, discusses preparing for the breeding season.  But we go way beyond turn the lights on to discussing microbiome, genetics and uterine biopsies.  Join us for this episode where even experienced breeders can gain new insight!Nutritional considerations for broodmaresReproductive management of the mare

The Hidden Battle Inside Your Body That Is Controlling Your Cravings, Your Energy, and Your Life What if I told you the real reason you feel tired, anxious, moody, or out of control with your cravings has almost nothing to do with your willpower and everything to do with the microbiome inside your gut? In this mashup episode, I bring together some of the sharpest minds in nutrition, longevity, neuroscience, and metabolic health to expose the truth about why your body behaves the way it does and how quickly you can take back control. Dr. Amy Shah, Sergey Young, Max Lugavere, Bob Harper, and Dr. Andrew Huberman break down what is really happening beneath the surface and how your food, movement, emotions, and gut health are shaping the quality of your entire life. For years we have all been told to eat less, move more, and try harder. But the science these experts reveal shows something far more empowering. Your cravings are not a character flaw. Your low energy is not random. Your brain fog is not just stress. Your body has a rhythm, a chemistry, and a biological intelligence that can work for you or against you. And the moment you learn how to nourish the gut, protect the brain, stabilize hormones, and regulate your nervous system, everything begins to shift. Sometimes in as little as three days. Dr. Amy Shah breaks down why women face cravings and gut discomfort at nearly double the rate of men and how gut bacteria influence everything from hormone balance to mood regulation. Max Lugavere shares the foods that sharpen your mind and extend your life. Sergey Young explains why longevity has very little to do with genetics and everything to do with the daily choices you make. Bob Harper opens up about life after a major cardiac event and what it taught him about metabolic resilience. And Andrew Huberman gives us the neuroscience behind hunger, happiness, discipline, and why your brain is wired to respond instantly to the cues you feed it every single day. This episode is not about dieting. It is about reclaiming your biology. It is about understanding the relationship between your gut, your brain, and your choices so you can perform, think, and feel at the highest level possible. You are not stuck. You are not broken. You are simply waiting to activate a system inside you that is more powerful than you have ever realized. If you have been feeling tired, overwhelmed, undisciplined, or controlled by your cravings, this conversation will introduce you to a version of yourself you may have forgotten existed. A healthier you. A clearer you. A more powerful you. And the path to that version begins with the smallest daily shifts. One walk. One meal. One new habit. One more decision that honors your body, your energy, and your potential. Key Takeaways Why gut health is the foundation of balanced hormones, stable energy, and reduced cravings The difference between male and female nutritional needs and how the cycle affects hunger and mood The role of prebiotics, probiotics, fiber, and fermented foods in transforming mental and emotional health How exercise and sunlight act as natural mood stabilizers and gut optimizers Why your cravings are often signals, not weaknesses How longevity experts like Sergey Young simplify the blueprint for a longer, stronger life The neuroscience behind dopamine, discipline, and the habits that rewire your brain for success ⁠

After more than three years, Marlon Azurdia returns to the Terrain Theory Podcast...and he brings with him a depth of lived experience that can only come from someone fully committed to walking the path.A former CrossFit Games athlete who famously competed as a vegan, Marlon has spent the last decade challenging every nutritional and performance assumption placed in front of him. In this episode, he shares how that journey has evolved since we last spoke: from a year as a fruitarian experimenting with the mucusless diet, to a powerful nine-day fast, to the creation and continued refinement of his framework, Phitlosophy: a fusion of movement, mindfulness, and meditation grounded in alchemical principles.This conversation is part of our ongoing series exploring diet and the human terrain, and the question at its heart: Is there one species-appropriate way of eating for humans?Or are we meant to tune our bodies like instruments, adjusting the dial as we resonate with different foods, experiences, and levels of consciousness?Marlon reminds us that diet is more than macros, labels, or ideology. It is information. It is resonance. It is a pathway to inner standing. And when we learn to quiet the noise, break pattern, and return to zero, we may finally be able to hear what our terrain is asking for.If you've ever questioned your own nutritional path, struggled with polarization around diet, or wondered how to integrate body, mind, and spirit through what you consume, this episode offers a perspective both liberating and deeply grounding.Learn more about Marlon by following him on Instagram at https://www.instagram.com/marlonazurdiaphitlosophy/Support Terrain Theory on Patreon! Our recently-launched member platform gives you access to a ton of free & exclusive content. Check it out: https://www.patreon.com/TerrainTheoryHelp support Ryan and Briana's road to recovery by donating to our GoFundMe set up in their name. Every penny will go to cover the costs of associated with healing their terrain using alternative, terrain-friendly methods. Donate here: https://www.gofundme.com/f/help-ryan-briana-heal-from-pfas-exposureTerrain Theory episodes are not to be taken as medical advice. You are your own primary healthcare provider.If you have a Terrain Transformation story you would like to share, email us at ben@terraintheory.net.Learn more at www.terraintheory.netFollow Terrain Theory:Instagram: https://www.instagram.com/terrain_theory/Facebook: https://www.facebook.com/Terrain-TheoryX: https://twitter.com/terraintheory1YouTube: https://www.youtube.com/@terraintheoryMusic by Chris Merenda

Nutritional Disorders – Polio Dr. Richard Ehrhardt Michigan State University

Every parent wants to feed their baby well—but finding clarity in today's system isn't always easy. In this episode of The Dr. Hyman Show, I sit down with Laura Modi, CEO and co-founder of Bobbie, to talk about the real challenges families face when it comes to feeding and why it so often feels overwhelming.  Laura shares her personal journey, the moments that changed everything, and what she's learned from supporting thousands of parents through this stage. Enjoy the full conversation on YouTube or listen wherever you get your podcasts. In this episode, you'll learn: • Why shame shows up so quickly around feeding—and how to replace it with clarity and confidence • How to navigate breastfeeding challenges without feeling like you're “failing” • What most parents don't realize about formula standards, labels, and ingredient quality • How combo feeding can ease pressure, support mental health, and support your baby's development • Why America's fragile formula system matters for every family and how to stay informed  Feeding your baby should feel empowering, not confusing. I hope this conversation helps you feel more confident as you navigate this stage. View Show Notes From This Episode Get Free Weekly Health Tips from Dr. Hyman https://drhyman.com/pages/picks?utm_campaign=shownotes&utm_medium=banner&utm_source=podcast Sign Up for Dr. Hyman's Weekly Longevity Journal https://drhyman.com/pages/longevity?utm_campaign=shownotes&utm_medium=banner&utm_source=podcast Join the 10-Day Detox to Reset Your Health https://drhyman.com/pages/10-day-detox Join the Hyman Hive for Expert Support and Real Results https://drhyman.com/pages/hyman-hive This episode is brought to you by Seed, Fatty15, Function Health, Sunlighten, PerfectAmino and AirDoctor. Visit seed.com/hyman and use code 20HYMAN for 20% off your first month of Seed's DS-01® Daily Synbiotic. Head to fatty15.com/hyman and use code HYMAN for 15% off your 90-day subscription Starter Kit. Join today at functionhealth.com/mark and use code MARK2026 to get $50 OFF toward your membership. Head over to sunlighten.com and save up to $1400 or more this holiday season with code HYMAN. Go to bodyhealth.com and use code HYMAN20 for 20% off your first order. Get cleaner air. Right now, you can get up to $300 off at airdoctorpro.com/drhyman. (0:00) Laura Modi's experience with mastitis and challenges in breastfeeding and formula feeding (1:06) FDA nutritional standards and the critique for infant formula (2:06) New mothers' dilemma: Breastfeeding vs. Formula (3:19) Hospital practices and breastfeeding discouragement (4:14) Laura Modi's transition from tech to founding Bobby (7:08) Emotional toll of formula usage on mothers (9:27) Ingredient quality in infant formula (16:01) The 2022 infant formula shortage: Causes and effects (18:39) The science of breast milk for infant health (23:46) Probiotics, microbiome, and infant health (26:35) Mimicking breast milk in formula development (27:05) US vs. European infant formula standards (28:06) Combating the stigma around formula feeding (33:55) Policy efforts to enhance infant formula standards (37:21) Ensuring safety and domestic production of infant formula (41:03) Transparency and labeling in the infant formula industry (44:06) Identifying high-quality infant formula (45:43) Government programs' role in infant formula access (48:11) SNAP challenges and infant formula (49:34) Guidance for mothers on infant feeding choices (52:46) Disrupting the infant formula market and looking ahead (55:47) Nutritional supplementation for infants: Vitamin D and probiotics (58:10) Episode wrap-up and acknowledgements

Send us a text

Doctor Mau Informa ®️#drmauinforma 

In this episode of Maximize Your Hunt, Jon Teater and Jake Ehlinger (Habitat Solutions 360) reflect on his hunting season and discuss land management strategies with guest Jake Ehlinger (Habitat Solutions 360). They explore the importance of habitat improvement, food plot design, and the successful combination of crops to attract deer. The conversation also touches on the sale of chestnut trees and future plans for enhancing hunting properties. In this conversation, the speakers delve into the intricacies of creating effective food plots for deer hunting, emphasizing the importance of trial and error in no-till planting, the design of food plots, and the significance of late-season food sources. They discuss the nutritional value of various crops and the role of soil health and cover crops in enhancing growth and sustainability. The conversation highlights practical strategies for maximizing hunting success through thoughtful agricultural practices.   takeaways The podcast focuses on maximizing hunting properties. Jon reflects on his hunting season and shares insights. Chestnut trees are available for sale to create orchards. Jake Ehlinger shares his successful hunting strategies. Habitat management is crucial for attracting deer. Food plot design can significantly impact hunting success. Crop rotation helps maintain healthy food sources for deer. Combining soybeans and corn can optimize deer attraction. Strategic planting techniques enhance food plot effectiveness. Future plans include expanding tree sales and consulting services. Creating movement edges in food plots attracts deer. Trial and error is essential for successful planting. Designing food plots requires careful planning and measurement. Late season food sources are critical for deer nutrition. Nutritional value of crops influences deer attraction. Soil health is fundamental for crop success. Cover crops improve soil quality and moisture retention. Liquid fertilizers can enhance plant growth significantly. Understanding deer behavior aids in plot design. Monitoring soil health is crucial for long-term success.   Social Links http://habitatsolutions360.com/ https://www.facebook.com/HabitatSolutions360 https://www.youtube.com/channel/UCetSptPTK0gmg0BE5oRnTTA https://whitetaillandscapes.com/ https://www.facebook.com/whitetaillandscapes/ https://www.instagram.com/whitetail_landscapes/?hl=en   Tags: hunting, land management, habitat improvement, whitetail deer, food plots, crop rotation, hunting strategies, deer management, hunting success, wildlife habitat, food plots, deer hunting, no-till planting, soil health, cover crops, late season food sources, agricultural practices, wildlife management, hunting strategies, crop rotation Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Maximize Your Hunt, Jon Teater and Jake Ehlinger (Habitat Solutions 360) reflect on his hunting season and discuss land management strategies with guest Jake Ehlinger (Habitat Solutions 360). They explore the importance of habitat improvement, food plot design, and the successful combination of crops to attract deer. The conversation also touches on the sale of chestnut trees and future plans for enhancing hunting properties. In this conversation, the speakers delve into the intricacies of creating effective food plots for deer hunting, emphasizing the importance of trial and error in no-till planting, the design of food plots, and the significance of late-season food sources. They discuss the nutritional value of various crops and the role of soil health and cover crops in enhancing growth and sustainability. The conversation highlights practical strategies for maximizing hunting success through thoughtful agricultural practices. takeawaysThe podcast focuses on maximizing hunting properties.Jon reflects on his hunting season and shares insights.Chestnut trees are available for sale to create orchards.Jake Ehlinger shares his successful hunting strategies.Habitat management is crucial for attracting deer.Food plot design can significantly impact hunting success.Crop rotation helps maintain healthy food sources for deer.Combining soybeans and corn can optimize deer attraction.Strategic planting techniques enhance food plot effectiveness.Future plans include expanding tree sales and consulting services. Creating movement edges in food plots attracts deer.Trial and error is essential for successful planting.Designing food plots requires careful planning and measurement.Late season food sources are critical for deer nutrition.Nutritional value of crops influences deer attraction.Soil health is fundamental for crop success.Cover crops improve soil quality and moisture retention.Liquid fertilizers can enhance plant growth significantly.Understanding deer behavior aids in plot design.Monitoring soil health is crucial for long-term success. Social Linkshttp://habitatsolutions360.com/https://www.facebook.com/HabitatSolutions360https://www.youtube.com/channel/UCetSptPTK0gmg0BE5oRnTTAhttps://whitetaillandscapes.com/https://www.facebook.com/whitetaillandscapes/https://www.instagram.com/whitetail_landscapes/?hl=en Tags: hunting, land management, habitat improvement, whitetail deer, food plots, crop rotation, hunting strategies, deer management, hunting success, wildlife habitat, food plots, deer hunting, no-till planting, soil health, cover crops, late season food sources, agricultural practices, wildlife management, hunting strategies, crop rotation Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Host: Darryl S. Chutka, M.D. Guest: Andrew R. Jagim, Ph.D. Nutritional supplements are very popular with our patients. They are supposed to provide benefits that may not be present in our typical diet. Vitamins and minerals are the most common supplements taken, followed closely by sports nutrition products such as protein powders and energy drinks. Consumers buy supplements because they're readily available, relatively low cost and they believe that supplements will help them achieve health benefits. Patients often assume that supplements are safe, yet some can cause significant health problems, especially when taken in higher doses. Some have the potential to interact with various prescription medications. Are there nutritional supplements our patients should be taking? Which ones are potentially harmful? How safe are these products and do supplements have any regulatory oversight? These are questions I'll be asking my guest, Andrew R. Jagim, Ph.D., Director of Sports Medicine Research at the Mayo Clinic as we discuss “Nutritional Supplements”. Connect with us and learn more here: https://ce.mayo.edu/online-education/content/mayo-clinic-podcasts 

View the Show Notes Page for This Episode Become a Member to Receive Exclusive Content Sign Up to Receive Peter's Weekly Newsletter Dom D'Agostino is a neuroscientist and professor at the forefront of metabolic therapies, including ketogenic diets, exogenous ketones, and hyperbaric oxygen. In this episode, Dom breaks down nutritional versus supplemental ketosis, defines meaningful ketone thresholds, and outlines practical ways to achieve ketosis. He explains how a ketogenic diet can support metabolic health and weight loss, and advises on how to maintain adequate protein and avoid common mistakes. Dom surveys the growing landscape of exogenous ketones—from salts and esters to 1,3-butanediol—and effective pairings like caffeine, MCT oil, and alpha-GPC. He highlights the role of ketogenic therapy in cancer (particularly glioblastoma) and its promise for neurodegenerative diseases. The conversation also covers recommended hyperbaric oxygen protocols for brain injuries and cognitive function, situations where fasting or ketones offer cognitive and anti-inflammatory benefits, and touches on the carnivore diet as a ketogenic variant with potential relevance for autoimmune and metabolic conditions. We discuss: Dom and Peter's shared interest in ketosis, and Dom's scientific journey [2:30]; Dom's work for the Navy on oxygen toxicity [7:00]; Nutritional ketosis defined: physiology, biomarkers, and how fasting and diet generate therapeutic ketones [15:00]; The historical roots of ketogenic diets in epilepsy treatment, and evidence showing ketones reduce seizure activity and strengthen brain resilience [19:00]; Dom's personal experience on the ketogenic diet: tracking macros, getting enough protein, and monitoring ketone levels [24:15]; Using a ketogenic diet for weight loss: Dom's guidance on protein, fiber, calorie tracking, lipid monitoring, and more [31:00]; Protein on ketogenic diets: Dom's rationale for higher intake and muscle preservation [38:00]; Incorporating carbohydrates into keto: timing, high-fiber foods, and other considerations [41:30]; The carnivore diet: whether this diet induces ketosis, how it functions metabolically, and why it may help individuals with autoimmune conditions [44:15]; Early exogenous ketones: how 1,3-butanediol works, its liver toxicity risk, and why ketone esters replaced it [48:15]; The progression of exogenous ketones: why BHB monoesters and ketone salts emerged as better alternatives to 1,3-butanediol for ketone supplementation [59:30]; Ketone salts: easing the transition into ketosis, dosing, and how they compare to ketone esters [1:04:00]; The differences between D- and L-β-hydroxybutyrate, and how racemic mixtures may elevate ketones longer and offer unique biological effects [1:09:30]; How ketosis may boost NAD, and why NAD supplements have fallen short so far [1:16:30]; Emerging evidence for using a ketogenic diet to treat anorexia and other psychiatric disorders [1:20:30]; Potential cognitive and performance benefits of ketone supplementation, and why pushing ketones too high can be dangerous [1:23:45]; Applications for ketone esters, and why ketone salts or MCT-blended formulations may be safer and more practical for most people [1:29:15]; The role of a ketogenic diet in treating cancer [1:34:45]; The potential of a ketogenic diet for treating Alzheimer's disease [1:45:45]; Tools for cognitive enhancement: ketones, alpha-GPC, MCT, caffeine, strategic fasting, and more [1:53:45]; Hyperbaric oxygen therapy for concussion, TBI, PTSD, and cognitive function, including protocols and dosing approaches [1:55:30]; Peter's takeaways, recommended products, and additional resources to learn more [2:03:00]; and More. Connect With Peter on Twitter, Instagram, Facebook and YouTube

Nutritional strategies for treating Barrett's EsophagusHow can my uncle mitigate the side effects of his Merkel cell carcinoma therapy?How long can I take strontium?Is beet root powder beneficial for nitric oxide production?

In this engaging conversation, Dr. Sanda Moldovan and James Barry discuss the significance of organ meats in nutrition, the impact of modern diets on health, and the importance of cooking at home. They explore the challenges of nutrient deficiencies in the American diet, the historical context of food consumption, and foundational health practices that can enhance well-being. The discussion also touches on the experience of appearing on Shark Tank and the broader implications of food choices on health. In this engaging conversation, Chef James Barry discusses the importance of embracing cooking without pressure, the comfort of real foods, and innovative ways to introduce organ meats into family meals. He emphasizes the nutritional benefits of organ meats, particularly for children, and shares practical tips for incorporating them into everyday cooking. The discussion also covers the sourcing and processing of Pluck seasoning, a product designed to make organ meats more accessible and enjoyable for families. Want to see more of The Holistic Dentistry Show? Watch our episodes on YouTube! Do you have a mouth- or body-related question for Dr. Sanda? Send her a message on Instagram! Remember, you're not healthy until your mouth is healthy. So take care of it in the most natural way.    Key Takeaways: (00:00) Introduction and Shark Tank Experience (02:52) The Importance of Organ Meats (06:03) Nutritional Deficiencies and Modern Diets (09:03) The Shift in Food Consumption (11:59) Foundational Health Practices (14:59) Cooking at Home vs Eating Out (16:22) Embracing Cooking Without Pressure (19:23) The Comfort of Real Foods (23:42) Introducing Organ Meats to Kids (26:28) The Nutritional Power of Organ Meats (30:41) From Farm to Pluck: The Process (33:04) Creative Ways to Incorporate Organ Meats Guest Info Social https://www.instagram.com/eatpluck/  https://www.instagram.com/chefjamesbarry/  Links      https://eatpluck.com/everydayancestral/  https://eatpluck.com  Podcast https://www.youtube.com/@EverydayAncestral Connect With Us:  AskDrSanda | YouTube BeverlyHillsDentalHealth.com | Instagram  DrSandaMoldovan.com | Instagram  Orasana.com | Instagram

Dr. Sarah Clarke, DC, IFMCP, and Dave Hogsed, DOM, AP,  discuss traditional and cultural trends around the consumption of organ meats, and the nutritional value these foods offer. They cover nutrients found various organ meats and how they can either be eaten or taken in supplement form. Dave shares clinical success stories, including his own personal experience, using organ meat glandular therapy. He explains how various organ and glandular meats can support immune function, cardiovascular health, nervous system health, cognitive function, bone health, and more. David Hogsed, DOM, AP, is in full time practice at the Natural Healthcare Professionals clinic in Fort Myers, Florida. His practice specializes in providing effective nutritional support for endocrine, digestion, musculoskeletal, nervous system, and immune system health. David has been a clinical consultant and speaker for Standard Process since 2003. His seminars are best known for simplifying clinical nutrition, herbal medicine, laboratory tests, and patient education. David has taught post-graduate programs through Texas Chiropractic College, Logan Chiropractic College, the University of Miami-Miller School of Medicine, Palmer Chiropractic College, Life University, and Northwestern Chiropractic College. He is a regular speaker for the Florida Chiropractic Association, and Palmer Chiropractic College homecoming. SHOW SUMMARY 2:40 Dave's first personal success story with organ meat glandular therapy 5:15 Clinical results from combining organ meat supplements with herbal and nutritional support 7:06 Organ Meats: the forgotten superfoods – historical consumption around the world 8:50 Traditional Chinese Medicine – consumption of organ would support that organ 9:48 Liver: the most nutrient dense organ meat 12:04 Returning popularity of other traditional foods – raw sauerkraut, bone broths, cod liver oil, and more 12:46 Foods essential for health – "you must take it (as a supplement) or eat it" 14:00 Tips for incorporating liver into your diet 15:03 Key benefits of bone broth and bone extracts 16:53 Animals instinctively know the health benefits of organ meats 18:06 The consumption of heart for cardiovascular health 21:30 Combating the effects of stress with organ meats: liver and adrenal glandular extract 23:30 Studies are now finding additional nutritional benefits in organ meats – mRNA 24:21 Nutritional difference between skeletal muscle meat vs. organ meat 27:24 Studies and historical evidence of health benefits of organ meats 28:17 Liver: the ultimate multivitamin 31:00 Organ meats for immune support – thymus extract 32:40 Historical consumption of brain around the world for cognitive health 34:49 Testicular and ovarian extracts for hormone regulation 35:40 The importance of thymus extracts in young children and with aging populations 36:46 Liver is the king of organ meats

In this episode of The Poultry Nutrition Blackbelt Podcast, Matt Oryschak from the University of Alberta shares his latest findings on using faba beans as a feed ingredient for broilers and layers. He discusses their nutritional value, tannin concerns, inclusion levels, and opportunities for Western Canadian pulse growers. Learn how faba beans can balance performance and sustainability in poultry diets. Listen now on all major platforms!"Faba beans offer an attractive balance of protein and energy, making them a promising ingredient for poultry feed formulations."Meet the guest: Matt Oryschak is a PhD candidate in Poultry Nutrition at the University of Alberta. His research explores the potential of Western Canadian feedstuffs, such as faba beans, to improve the competitiveness and sustainability of poultry production. Liked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:27) Introduction(02:07) Faba bean overview(04:12) Nutritional composition(05:44) Key findings(07:33) Inclusion levels(09:47) Future research(11:31) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Fortiva- Barentz- Kemin- Poultry Science Association- BASF- Anitox

Dr Stacy Sims, expert in female physiology and training, collaborates with fx Ambassador Lisa Costa-Bir to discuss the intricate relationship between hormones and physical performance. Together they explore how the female hormonal cycle introduces unique challenges and opportunities. The follicular phase is the time when women typically excel physically, while the ovulatory phase can bring variations in how one feels during exercise. The mid-luteal phase can be challenging for high-intensity training, and the days leading up to menstruation require tailored adjustments due to mood, heart rate, and performance changes. Tailored exercise strategies are discussed, with tips for conditions like endometriosis and PCOS. Maintaining muscle mass during peri/menopause through specific exercise approaches is emphasised. Hormone Replacement Therapy (HRT) is clarified as not reversing aging but preserving lean muscle mass through exercise. The podcast also covers injury prevention, nutrition, and hydration strategies, offering women and clinicians an holistic guide to optimise their fitness journey throughout life. COVERED IN THIS EPISODE (00:27) Welcoming Dr. Stacy Sims (01:57) Phases of the menstrual cycle impacting energy and exercise (08:15) How anovulatory cycles are affected in training (09:41) Endometriosis and cold water immersion (11:28) Heat exposure for adaptive stress in autoimmune and inflammatory diseases (13:14) Training during Menopause and Perimenopause (18:56) HRT (21:37) Prevalence of injury in Perimenopause (24:15) Cycling exercise throughout the menstrual cycle (27:25) Protein in hormonal production (31:16) Fasting in Perimenopause (33:35) Carbohydrates for training (36:23) True hydration (38:45) Nutritional supplements for training performance (43:51) Adaptogenic herbs for training performance (45:45) Thanking Stacy and closing remarks Find today's transcript and show notes here: https://www.bioceuticals.com.au/education/podcasts/exercise-training-the-influence-of-female-sex-hormones-with-lisa-costa-bir-dr-stacy-sims Sign up for our monthly newsletter for the latest exclusive clinical tools, articles, and infographics: www.bioceuticals.com.au/signup/ DISCLAIMER: The information provided on fx Medicine by BioCeuticals is for educational and informational purposes only. The information provided is not, nor is it intended to be, a substitute for professional advice or care. Please seek the advice of a qualified health care professional in the event something you learn here raises questions or concerns regarding your health.

Introducing my brand new evidence-based guide on nutritional interventions for depression.Listeners get £2 off until December 1st 2025. Click here.___SubstackCorporate Speaking How to Build a Healthy Brain* Unprocessed: What Your Diet is Doing to Your Brain* Original music by Juan Iglesias *Affiliate links The information shared on this podcast is for educational and informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of a qualified health provider with any questions you may have regarding a medical condition or treatment. Never disregard professional medical advice or delay in seeking it because of something you heard on this podcast. Reliance on any information provided here is solely at your own risk. Remember, your health is unique to you, so consult your healthcare provider for guidance tailored to your personal needs.Support this show http://supporter.acast.com/strongerminds. Hosted on Acast. See acast.com/privacy for more information.

The conversation emphasizes the critical role of timely nutrition in patient healing, highlighting the risks associated with delayed feeding and the broader implications for healthcare providers.TakeawaysFeed patients within 24 to 36 hours to avoid risks.Delaying nutrition can lead to serious consequences.Nutritional deficiencies affect patient recovery.Healthcare providers must prioritize timely feeding.Patients and caregivers are interconnected in healing.Nutrition is essential for effective patient care.Waiting too long to feed can harm recovery.Surgeons and nurses must collaborate on nutrition.Nutritional repletion is crucial for healing.Understanding nutrition's role can improve outcomes.Chapters00:00 The Importance of Timely Nutrition in Healing00:22 Consequences of Nutritional Deficiencies in Patient CareFor more content, go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.prolongedfieldcare.org⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Consider supporting us: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠patreon.com/ProlongedFieldCareCollective⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.lobocoffeeco.com/product-page/prolonged-field-care

As athletes, we understand the need for training plans, but have you ever considered applying the same principles to your nutrition? This episode discusses how it's done.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Longevity by Design, host Dr. Gil Blander sits down with Dr. Albert-László Barabási, Professor at Northeastern University, to explore how networks shape health, aging, and nutrition. Barabási explains how biological and social networks influence resilience, robustness, and our ability to recover from stress or disease. He describes aging as a gradual loss of resilience, where the body becomes less able to bounce back from small disruptions.The conversation moves into the world of nutrition, where Barabási introduces the concept of “nutritional dark matter.” He argues that food contains thousands of little-known molecules, many of which play key roles in health but remain largely unmapped and unstudied. Barabási breaks down how these compounds, especially those found in plants, support cellular function far beyond the traditional nutrients listed on food labels.The episode closes with a look at ultra-processed foods and their link to disease risk. Barabási shares new research tools that can help people evaluate what they eat and make smarter choices. Throughout, he reminds listeners that strong connections, between cells, foods, and people, are at the heart of long, healthy lives.  Guest-at-a-Glance 

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3191: Jessica Spendlove lays out a clear, evidence-based hierarchy for athletic nutrition, helping athletes focus on what truly matters, from fueling enough for your workload to refining food quality and timing. Rather than chasing every tip, you'll learn to build your performance diet on strong foundations, turning guesswork into a smart, structured approach. Read along with the original article(s) here: https://jessicaspendlove.com/athlete-edition-what-your-nutritional-priorities-should-really-look-like-nzl93/ Quotes to ponder: "Your energy intake is the number one priority of performance nutrition and it's essential to get this foundation right." "Supplements should be considered the cherry on top of strong nutritional foundations rather than something you rely on for results." "Keep protein and healthy fats consistent." Episode references: Informed-Sport: https://www.informed-sport.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3191: Jessica Spendlove lays out a clear, evidence-based hierarchy for athletic nutrition, helping athletes focus on what truly matters, from fueling enough for your workload to refining food quality and timing. Rather than chasing every tip, you'll learn to build your performance diet on strong foundations, turning guesswork into a smart, structured approach. Read along with the original article(s) here: https://jessicaspendlove.com/athlete-edition-what-your-nutritional-priorities-should-really-look-like-nzl93/ Quotes to ponder: "Your energy intake is the number one priority of performance nutrition and it's essential to get this foundation right." "Supplements should be considered the cherry on top of strong nutritional foundations rather than something you rely on for results." "Keep protein and healthy fats consistent." Episode references: Informed-Sport: https://www.informed-sport.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Our kids are living in an anxiety-promoting world. There is so much stimulation out there thanks to modern technology, which gives their brains a lot to process. Some even say that anxiety is a normal and rational reaction to the modern world.Anxiety is the second most common mental health disorder among children in Australia. It is more common in girls than boys, but boys can still have a hard time with anxiety.  As a Mum of a child who experiences anxiety, I know firsthand how tricky it can be to manage, which is why I love helping as many parents as possible in this area. In this episode, I discuss:The difference between feeling anxious vs having anxiety;Common signs and symptoms of anxiety in children;The most common contributors including:Gut-brain connection;Screen timeLack of physical activityQuality of sleepDiet and nutritionThe Natural Super Kids naturopathic approach to managing anxiety in children which involves:Validating the child's fears and emotions;Addressing underlying triggers;Dietary factors that contribute to anxiety in childrenParticular dietary changes that can benefit anxiety in children;Nutritional supplements that can be beneficial in supporting children with anxiety.Episode Links:Screen time linked to psychological problems in children – research study.Changes in screen time and mental health outcomes – research study. Blog post: Exploring anxiety in children. Use code NOVEMBER when booking an Initial online Naturopathic consultation hereThis episode is proudly sponsored by my membership, the Natural Super Kids Klub. If you would like to become a member of the Klub to get more helpful resources to help you raise a happy and healthy family click here and pop your name on the waitlist. If you loved this episode, leave me a review! I would really appreciate it. Also, let me know your biggest takeaway from this episode by sending me a direct message on Instagram @naturalsuperkids or shoot me an email at jessica@naturalsuperkids.com.

SummaryIn today's episode of Johnson City Living, Colin Johnson interviews the head coach of ETSU Men's Golf team, Aaron O'Callaghan. The conversation explores the various factors that contribute to gaining a competitive edge in golf, emphasizing the importance of preparation, organization, and nutrition.TakeawaysThere are controllable factors that provide a competitive edge.Strong body language can influence performance.Preparation tailored to specific golf courses is essential.Organizing gear effectively can enhance readiness.Nutritional components should not be overlooked.Controlling the environment can lead to better outcomes.Mental preparation is as important as physical preparation.Attention to detail in preparation can make a difference.Consistency in preparation leads to improved performance.A holistic approach to preparation is beneficial.Buy your next home, or list your current home with us!https://www.thecolinandcarlygroup.com/Be a guest on the Johnson City Living Podcast: https://www.johnsoncityliving.com/guests?fbclid=PAZXh0bgNhZW0CMTEAAaf_qLsH2l73s8fTV40Oebx8kSAGlIFS_y50ij7CRneeNX3I6NzzfQMUKP-7hw_aem_xHCpTZ5r_cOfc22X1DNvmw

Research Dietician Jolaine Chetty speaks to John Maytham about the lack of information around the nutritional value of indigenous plants. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

The Glycocalyx Connection: Healing Leaky Gut, Leaky Brain & Cognitive Decline with Martha Carlin What if the secret to your gut, brain, and vascular health lies in a microscopic sugar-protein layer called the glycocalyx? In this episode of The Coach Debbie Potts Show, I sit down with Martha Carlin, founder of BiotiQuest and The BioCollective, to explore how the glycocalyx, the gut microbiome, and the blood–brain barrier work together to protect our energy, metabolism, and cognitive health — and what happens when they break down. Martha shares her inspiring story of turning her husband's Parkinson's diagnosis into a scientific mission, leading to the creation of Sugar Shift — a probiotic culture designed to rebalance sugar metabolism in the gut. We unpack the science of how this unique formulation helps convert glucose into beneficial metabolites like mannitol, supporting both metabolic and neurological resilience. Together, we discuss:

Instagram is a right old pain in the proverbial when it comes to advertising, and our Jen has noticed she's suddenly getting A LOT of ads targeted at peri/menopausal women. Nutritional supplements promise women everything from a peachy bum to a sound night's sleep, but how much of it is actually true? So she jumped on the Zoom with Ruth Tongue, nutritionist, pilates teacher and co-founder of employee wellness company Elevate, to find out how much protein we really need, if supplements are any good for us and why we're always being sold a dream when it comes to our bodies.  Learn more about your ad choices. Visit megaphone.fm/adchoices

hey guys i know it's been a bit but we got a good episode for you! let's break down a nutritional label and really get down to what your actually consuming! zori took nutrition in college so she leads this podcast very well. not only do we break down what the labels are we compare good and bad grocery store items as well! tune in and educate yourself to what your really putting in your body!

In this episode, we talk with Dr. Natalia S. Fanelli from the University of Illinois at Urbana-Champaign about the nutritional profile of pork meat. She shares insights from her recent study, “Pork cuts, hams, and sausages have digestible indispensable amino acid scores (DIAAS) close to or over 100,” highlighting pork's high protein quality and digestibility.