Podcasts about nutritionism

In this episode of The Moonshots Podcast, hosts Mike and Mark dive deep into Michael Pollan's groundbreaking book In Defense of Food, a manifesto challenging the modern diet culture and the industrial food system. With his iconic mantra, “Eat Food. Mostly Plants. Not Too Much,” Pollan explores how the Age of Nutritionism has hijacked our relationship with food and why it's crucial to return to real, whole foods.Through insightful clips from Pollan and engaging conversations, Mike and Mark uncover how processed foods and health claims have misled us. They also discuss actionable steps we can take to reclaim our health by eating mindfully.Together, they explore key themes such as: •

Ultra-processed foods are an ultra-hot topic currently in the world of nutrition. Headlines abound suggesting that any consumption of ultra-processed foods will destroy our health and cause a multitude of chronic diseases. But what makes a food ultra-processed? And does current research on ultra-processed foods and health risks support these extreme declarations?  Join us, two registered dietitians, as we separate fact from fiction in the world of ultra-processed foods.  Want to support the show and get bonus episodes? Join our Patreon! https://www.patreon.com/nutritionformortals Don't want to miss any episodes in the future? Make sure to subscribe wherever you listen to podcasts! Things we talked about:  Gyorgy Scrinis on “Nutritionism” and UPFs UPF Umbrella Review  Obs. Study #1 on Metabolic Syndrome and UPFs Obs. Study #2 on Diabetes and UPFs Obs. Study #3 on Colorectal Cancer and UPFs RCT on UPFs Kevin Hall Interview on Chasing Life Podcast  For feedback or to suggest a show topic email us at nutritionformortals@gmail.com Feel free to contact our real, live nutrition counseling practice **This podcast is for information purposes only, is not a substitute for individual medical or mental health advice, and does not constitute a patient-provider relationship**

Welcome to the Mind Muscle Podcast where there is nothing new, except all that has been forgotten. In this episode Simon takes a deep dive into nutrition, more specifically, the philosophy of science and how it relates to what we eat everyday. It's so easy for us to see the tree, but miss the forest when analyzing the rhetoric often found within nutritional studies. Simon wants to help us get a better picture of what's actually important in not only your diet, but in your everyday life. Relevant Sources: There is no safe amount of alcohol [3:20]Artist of Life by Bruce Lee - [13:50]Episode Length : 46:52Show Notes: 00:00 - 00:17 - Intro00:17 - 00:39 - Episode intro with tag line00:39 - 03:46 - Top fitness myths debunked of 202003:47 - 04:54 - Why do different studies show different results?04:55 - 06:02 - The philosophy of science and mThe twinkie diet06:02 - 09:50 - Nutritionism in short9:52 - 12:04 - Seeing the tree, but missing the forest12:06 - 13:38 - The holistic approach13:39 - 16:09 - Bruce Lee - The Philosopher 16:10 - 19:20 - Trying to the paint to picture between Holistic and Reductionist 19:20 - 25:00 - Karl Popper - falsifiability 25:01- 31:50 - Applying falsifiability to fitness31:51 - 34:36 - History of Nutritionism34:37 - 39:45 - History of Nutritionism in modern day - The current paradigm39:46 -  What we really need to understand about the food we eatProducer: Thor BenanderEditor: Luke MoreyIntro Theme: Ajax BenanderIntro: Timothy DurantFor more, visit Simon at The Antagonist

Links: Show notes page (incl. study links & related episodes) Subscribe to Sigma Nutrition Premium Live event in London, UK About this episode: Over the past decade, the increasing uptake and acceptance of the Nova food processing classification system has placed focus on one of the categories in Nova; ultra-processed foods (UPFs). Ultra-processed foods (UPFs) are products created from deconstructed (and recombined) food components, usually with the goal of creating a highly palatable, convenient, and profitable product. This typically means such products are high in nutrients of content (e.g. sugar, sodium, saturated fat, etc.). But in addition, they have other characteristics that may make them detrimental to health, particularly when they replace unprocessed or minimally processed foods in the diet. There is now clear evidence showing that when such products make up a large proportion of the diet, such a dietary pattern has negative health effects. However, there are still many unanswered questions and many debates within nutrition science about how to best classify UPFs, to what degree they need to be limited, whether some can be beneficial, and what to do with policy going forward. To offer one perspective on this issue, Associate Professor of Food Politics and Policy at the University of Melbourne, Dr. Gyorgy Scrinis, is on the podcast to discuss his work in the area. While we have discussed the problem of reductionism in nutrition science previously on the podcast, Dr. Scrinis' use of the term ‘reductionism' does differ a bit from the way others use the term. For example, he suggests that nutrition science has been too reductive even at the food-level and dietary-pattern level. His work on ultra-processed foods and the Nova classification system has attempted to understand the technological and corporate character of ultra-processed foods, the power of food corporations, and how food corporations shape and capture nutrition science for the purposes of promoting and defending their products.

Our hot takes and chats about diet fads and this never ending attempt to find the single "magic bullet" solution to all of our nutritional issues. Edit: Nutritionism is credited to Gyorgy Scrinis, not Michael Pollan. Yes we are aware that Michael Pollan is problematic. -o-Twitter: EverythingisPHInstagram: Everything is Public Health Patreon: https://www.patreon.com/everythingispublichealth  Email: EverythingIsPublicHealth@gmail.com        Support the show

The third installment of the At the Movies pod is Morgan Spurlock's Supersize Me. In this 2004 shockumentary, Morgan eats nothing but McDonald's three times a day for 30 days and assesses the effects it has on his body over that period of time but is this movie exaggerating the facts? And with some problematic and outdated material, can it be shrugged off as “of its time”? You're going to want to listen to this one to find out what Tina and Leah think!SPOILER ALERT:Overall Rating: Tina gave this

It's a new episode of The Cancer Pod podcast and we're still at the movies. This week we discuss In Defense of Food, a 2015 documentary that tries to answer the question, what can I eat to eat healthy? The documentary is based on a 2008 book by Michael Pollan, who also has written other best-sellers like The Omnivore's Dilemma and The Botany of Desire.Click here for the Unofficial Theme Song for this pod. It's the song that's played over the final credits in What the Health (E17 At the Movies), and, in our opinion, it was the best part of that shockumentary. SPOILER ALERTOverall Rating (out of 5

This episode is another in our book review series of discussions.  Today we discussed In Defense of Food by Michael Pollan.  This book is a great look at the current problem we find ourselves in globally as a result of the "Western" diet and the chronic diseases that tend to result from over-consumption of ultra-processed foods.  A return to a whole-food based diet is the theme of the book and our conversation, and we hope you find value in what we discussed.  We will be reading The Life of King David by J.S. Park during the month of October and would welcome you to read along and offer any questions/comments you have. Remember, if you have any questions or comments, or topic ideas you'd like to hear discussed in future episodes, please feel free to reach out to us at kinesiologycorner@gmail.com Show Notes: (01:45) - What we're learning about (07:26) - "Eat Food" (whole vs. processed) (11:26) - Quantity vs. quality of food (19:53) - Nutritional Inflation (21:18) - Nutritionism (25:22) - "Not Too Much" (regulating intake) (30:55) - "Mostly Plants" (37:00) - Concluding thoughts   Extreme Energy by MusicToday80: https://soundcloud.com/musictoday80/r... Attribution 3.0 Unported (CC BY 3.0) https://creativecommons.org/licenses/... Music provided by Free Vibes: https://goo.gl/NkGhTg

The idea that the nutritional value of a food is the sum of all its individual nutrients, vitamins, and other components may contribute to society's inability to discern regular diet from diet fad. I read through some of Michael Pollan's book "In Defense Of Food" and share some of my thoughts. www.avidityfit.com/shop Social Media: www.facebook.com/fitnessforev... www.instagram.com/avidity_fit... www.youtube.com/channel/UCmwQVV8ZjzkqTzCBaXMXezA Email: fitnessforeveryperson@gmail.com --- Support this podcast: https://anchor.fm/AvidityFitness/support

Lauren Coleman is a vegan personal trainer and nutritionist in Auckland, New Zealand.Her recommendations around plant based eating and health in general are a look into how nuanced coaching should be. We cover:Black & white thinking - how it’s ruining our relationship with foodWorking with the general population: Recommendations for a healthy dietIs processed food really that bad?Optimal diets and nutritionism - have we gone too far?Lauren’s experience with competing - would she do it again?Realities of competing for ladiesTips for flavouring foods during a dietThe battle of post-show psychology How Lauren found her body-positive selfStepping away from running to develop the physiqueTips for learning to enjoy weight training Going through surgery, losing muscle, and gaining it all backTo help others find this information please consider giving a quick review and rating on iTunes, I will be forever grateful. You can do this here. Of course, Be sure to follow Lauren here and VBC here and on Youtube here. See you in the next episode plant friends.- Jax. Support the show (https://www.instagram.com/veganbody.coach/)

In this episode we hear from Tammi Jonas, an 'ethicurian' farmer of heritage-breed pigs and cattle, and president of the Australian Food Sovereignty Alliance (AFSA). Tammi is very active in the global fight for food sovereignty, advocating in numerous UN governing bodies. She is undertaking a PhD on the biodiverse and decolonising practices of agroecological farmers, and is an editor and co-author of Farming Democracy. We talk about what food sovereignty is, community supported agriculture (CSA), the impacts of COVID on small producers, legislative barriers, food systems and zoonotic disease, regenerative agriculture and radical transparency. You can find Tammi on Instagram, Twitter and at Jonai Farms, and AFSA on Instagram, Facebook and Twitter. You can find us at onebitepod.com and @onebitepod across social media. For full list of links please see the website: People’s Food Plan; La Via Campesina; CSA; PIC Codes; Meatworks and coronavirus in Vic; Pandemics result from destruction of nature, say UN and WHO; No Protection From Pandemics Unless We Fix Our Food Systems; Rob Wallace; Victoria's worst outbreak of avian influenza; Breed Diversity; Nutritionism; Eat well when we farm well. Music: Night Owl Broke For Free (CC)

Help Yourself: A Guide To Gut Health For People Who Love Delicious FoodBy Lindsay Maitland Hunt Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Lindsay Maitlan...: Hi, I'm Lindsay Maitland Hunt, and I am the author of Help Yourself, A Guide To Gut Health For People Who Love Delicious Food, as well as the cookbook Healthyish, which came out in 2018Suzy Chase: For more Cookery by the Book. Join me over on Instagram and if you enjoy this podcast please be sure to tell a friend. I'm always looking for new people to enjoy Cookery by the Book, now on with the show. So you've lived in LA, New York, Berlin, and now Jackson, Wyoming, hopefully back to Berlin soon. You've been a recipe developer, a magazine editor at Real Simple, one of my all time, favorite magazines, and now a two time cookbook author. This cookbook has come out at the perfect time for me. I'm not alone when I say I've been emotional eating and drinking during the quarantine, so much banana bread and so many Aperol spritzes. Who is this cookbook for?Lindsay Maitlan...: Well, first of all, thank you so much for having me. And the answer to your question is it's for everyone, because the thing about gut health is what that term is referring to is that we all have this collection of microbes that lives inside our large intestine, which is known as the gut microbiota. You might also hear the term gut microbiome, which is another term that's used for the collection of microbes, but also refers to their genes. So what happens is that this is the waystation to health because everything we eat gets digested by these microbes. And then those end up communicating with the rest of our body via chemical messengers. So the point is that this book is for everyone because we all house a community of microbes. No two are exactly alike. It's sort of, I like to compare it to a fingerprint. They all look similar, but they're all completely individual. And like I said, these microbes are the waystation to health. And so even if you have a diagnosed illness that you might be treating via how you eat or via the gut microbiota, it's also true if you're in great health, you still maintain this community of microbes. So no matter what this cookbooks is good for youSuzy Chase: Let's start with your food journey. So you were sick for three and a half years. Describe the tipping point for you when you knew you'd exhausted all the doctor's visits and 17 pills a day.Lindsay Maitlan...: So what happened was that I was accumulating a grab bag of symptoms, and I think so many people can relate to this. It wasn't necessarily something so clear. There was no straightforward diagnosis, but rather symptoms. So heartburn, migraines, itching, weight, gain depression, you know, hives all over my whole body, not even looking like myself in the mirror to me. And what happened was every time I go to a doctor for whatever symptom I had, you know, you go for the hives, you go to an allergist for feeling depressed you go to a psychiatrist or psychologist, things like that. Never was anyone able to connect for me that these were coming from something together. And I would say, you know, is there a connection? I, I never had heartburn and I never had itching and hives and I never had migraines. Could these things be connected at all? And I would always be told like, no, there's no connection. And then I would ask, is there something that I'm eating? I don't know. I mean, I'd been a recipe developer for so many years at this point, but I really saw food as a modality that had mostly to do with taste and maybe secondarily to do with how much I would weigh or how I looked but I wasn't really thinking about it translating and how I felt. And these doctors also told me that there was no connection there. So what happened was that after all these years, I really didn't feel like myself. And I ended up going to stay with my parents in Wyoming. I was feeling really depleted. I'd been living in New York and felt like I just have to give up because I'm spending all my time, going to doctors, dealing with the health insurance claims that come with that calling the insurance company, because inevitably something went wrong and really starting to feel like my identity was changing and being defined by feeling sick all the time. And I went to this functional medicine doctor. So he's someone who's trained in functional medicine, as well as having a traditional MD and he charted all the symptoms when they started and showed me this graph that showed them coming up into a wave and he said, this is totally normal. I can help you. What he told me to do was actually to cut out foods to cut out gluten, dairy and eggs. And I tried that and I did not feel any better. And so when you ask about the tipping point, you know, that's when I really had the ah-ha moment of like, I think I just need to buy the books by the scientists about this gut microbiota, whatever that means and start interviewing them and start reading scientific papers and figure out based on the science, which turns out it's these health promoting microbes that live in our gut. What they actually thrive on is dietary plant fiber. Once I understood that, I just started adding in those things that the microbes loved and also taking out refined grains to excess, not fully cutting them out and cutting out refined sugar to excess, again, not fully cutting it out, but really cutting back. And that's when my health started turning around.Suzy Chase: So the standard Western diet today is centered around many forms of the same thing, sugar, how toxic is sugar?Lindsay Maitlan...: I think this is something I say in the book, it's a saying from toxicology, which is the dose makes the poison. I think sugar in its self, like any ingredient or food is not inherently bad. Like I really like to stay away from moralizing terms like good or bad or guilty, or, you know, guilt-free, I think sugar is fine in moderation. And, and again, like I think part of this way of eating that is more like what I like to say, plant focused rather than plant-based because it's not a vegan cookbook, although it encourages eating as many plants as possible as making up your day-to-day way of eating. Sugar has a role for many people who get in better touch with their bodies and, and want to have some things sweet and delicious. It's so satiating, it speaks to pleasure. Or, you know, you mentioned stress eating during the pandemic. I certainly know I've wanted more sugar than ever in the past six months and anticipate through the election and to come that I'll probably be wanting sugar as well. Um, yeah, it's really when you get into excess, because it starts changing the way our body functions. And so what happens there, so satiating that you end up eating something and maybe it takes the place of those foods that actually the health promoting microbes in your gut need to thrive, which again is like a variety of whole plant food sources. So you might eat something that's really high in sugar and therefore skip that plate of broccoli because who really wants broccoli when a cookie is sitting in front of you. Like I know I don't.Suzy Chase: So I think you just touched on this a little bit, but to me, this seems like a modern phenomenon. My mom and grandma never complained about these issues. Do you think it has to do with our modern process food?Lindsay Maitlan...: It has to do with processed food. I mean, yes that's, that's definitely true. Um, the rise in use of antibiotics, indiscriminately is one thing that's also pointed to because there's nothing wrong with antibiotics they are such life-saving tools. But often, I mean, we know this right now, there's a pandemic caused by a virus, a virus isn't killed by an antibiotic. An antibiotic can only kill a bacteria, but so often people have taken antibiotics sort of just in case. And what happens is that those don't just kill one tiny individual microbe, but they wipe out whole strains and that can change how the gut microbiota community functions long-term because you can end up wiping out so many of these health promoting species. Yeah. And you mentioned processed food. I think also the reality is that it takes time to cook. And this is something, you know, that I think is a little more complicated than we have time to get into the podcast but if anyone's interested in the way that the rise of women not having as much time in the home or working, the second shift has affected the way we eat. There's this book called Formerly Known As Food by Kristin Lawless that really digs into that. So it just takes time to go healthy food, which is something that I think a lot of people want to shy away from. But that's the truth it's a process food it's just fast and ready to go and so when you have less time, you're less likely to create the dinner that's made from whole food plant sources.Suzy Chase: So instead of recommending high fiber foods for gut health, you say work in a variety of plants, including vegetables, whole grains, beans into your diet. I love that this cookbook makes it clear exactly what we need to get at the grocery store.Lindsay Maitlan...: So there's a book, another book I love reading. And, um, there's a book called Nutritionism by Gyorgy Scrinis, who's a researcher professor out of Australia and he is the one who coined the term nutritionism which Michael Pollan also popularized, which basically says, when you talk about the nutrient above the food. So originally I went straight forward with the proposal for this book. I was like, it's about low-glycemic high-fiber foods, you know, but if someone hears that they don't necessarily know what that means. Then they look at the carrot and they're thinking, is this low-glycemic and high fiber? What does, what does that mean? What does glycemic even mean? But if you understand that, the reason that we know that a variety of plants is so good for us is because of some things that we know they're high in complex chains of carbohydrates, which are what dietary fiber is, and they contain antioxidants and polyphenols and all these flavonoids, these complicated words. Sure. But at the end of the day, does that really matter? Those are the things we are able to name, but what about all the other components of the food that we don't know about yet and what happens when they're combined together? Instead, if we think about just getting the variety of those whole food plant sources, we're still getting the high fiber low-glycemic high antioxidant, all this sort of health jargon that's out there and is meaningful in a lot of ways. But at the end of the day, often I think for many people obscures what we eat away from choosing the whole foods when possible, and going for the packaged foods that might say, Oh, this is high fiber, you know, but it's actually a carrot that's been dehydrated and refined and used as a powder. We don't know what that's inherently as good as eating it and it's whole food source. And in fact it seems that there is actually a complex matrix of things that happen when that fiber is encased in the actual food. So that's why I try to stay away from those sorts of jargony health terms.Suzy Chase: Two weeks ago, I finished a 10 day cleanse and boy was that rough. And you know, my biggest problem was with flavor. I wish I would've had this cookbook, back then to learn about your nine ways to dress up a meal. I basically relied on flaky sea salt the whole time. Can you give us a couple of your delicious examples?Lindsay Maitlan...: Of course. I'm curious to know what kind of cleanse you did while I'm looking up that page.Suzy Chase: I did The Class.Lindsay Maitlan...: What's that?Suzy Chase: Do you know The Class by Taryn Toomey?Lindsay Maitlan...: Oh, it's a workout.Suzy Chase: Well, it's a workout called The Class by Taryn Toomey, but then she has The Cleanse. So you do The Cleanse and then you do classes every day of the cleanse.Lindsay Maitlan...: I see. Okay. So the nine ways to dress up your meal is something I like to just have on hand for always thinking about how to make a combination of relatively plain ingredients taste more delicious, add half an avocado out a quarter cup of chopped nuts, always adding fresh herbs tastes delicious. And this is part of a section called Prep city, which is in the front of the recipe portion of the cookbook where I give basic vegetable recipes, a little section, I call Three Magical Transformations, which includes roasted chickpeas, pickled shallots, and breadcrumbs made from cauliflower. I also talk about making beans, legumes and whole grains, broth, chickpea, flatbread, and idea is that, of course, it's great to make a whole recipe if you want. That is either from my book or someone else's book or anything, but sometimes it's actually more efficient to have some components ready to go, to throw together a meal. But if it's just a bowl of like brown rice roasted, cauliflower and you know, steamed broccoli, I don't know if that's going to feel like a meal. And so this nine ways to dress up your meal. Like I said, avocado nuts, herbs, you could add a fermented food, you could shake some seeds all over. I have a seed shaker in my book, which sounds kind of silly to stir some seeds together in a jar, but it is actually amazing because instead of pulling out the bag of hemp seeds and flax seeds and chia seeds, there's in a jar ready to go, always sea salt and get a real pepper grinder. Don't use the kind in the tin and finishing with a cold pressed oil, whether that's pumpkin seed or walnut oil or olive oil, these types of things make a random jumble of components or take out or whatever you have leftovers. They make them feel a little more satisfying flavorful and usually colorful and more exciting to you.Suzy Chase: The other night, I made your recipe for Shrimp Black Bean and Kimchi Tacos on Page 260. What an interesting flavor combination. I would never think to mix black beans with kimchi. Can you describe this recipe?Lindsay Maitlan...: Absolutely. This is something I get told a lot about my recipes, like, oh, I never would've thought of putting that together. So what you do is you start scallions, beans, kimchi, fish sauce, and some water and a skillet so that everything is bubbling and sort of starts to have a sauce. And then you just store in shrimp and those steam through just, you know, two to three minutes, you don't ever want to overcook shrimp in my opinion, and then throw some cilantro on top and those get piled onto corn tortillas. And it is an unbelievably fast dinner. And it gets a lot of the things that we know are good for gut health, like beans. You have the corn tortillas. I love sprouted corn tortillas. Kimchi is a fermented food also what's great is that it has cabbage in it so there's that extra vegetable in there. And obviously like shrimp is delicious and has a lot of benefits for us.Suzy Chase: What I don't see often in cookbooks as a nutritional index. And wow, I can tell you put so much work into this. Talk a little bit about the nutritional index because it is a thing of beauty.Lindsay Maitlan...: Thank you. So I really appreciate that. So one thing I did was partner with two nutritionists, one who was a supervisor on the book for me and another who ran the numbers. And the three of us worked together to make sure that nothing was too out of control when it came to what the general health recommendations of the government and of these nutritionists were. And so I paid for the nutritional analysis because I knew that it would be valuable and it is a lot of work because you're looking at so many numbers, but part of what I do at the beginning, when I introduce it as say, like, I really don't use these numbers, but what I do look at, and if anyone wants to, and these are marked in blue rather than black for the rest of the numbers for each recipe, the total dietary fiber and the added sugar are marked, because as discussed earlier, dietary fiber corresponds to what we know that beneficial microbes like to eat that's comes from plant food sources and added sugar as on the flip side, the thing that we're trying to reduce for a variety of reasons that are a little more complex. And so those are marked on the nutritional index for anyone who wants sort of a light touch engagement with understanding what we're thinking about overall, getting towards helpfulness with the gut in mind, that being said, there's also this scorecard, which is something that's on every recipe, which is another way of thinking about nutritional, which is more my way of thinking, which is the additive way because everyone's body is different and I mentioned this like a calorie is not equal. So if I eat a 500 calories slice of cake, and then I do 500 calories on the elliptical, then I'm fine, right? It's not a net net like that. And a calorie from sugar is not the same as a calorie from a carrot is not the same as a calorie from a kale. And on top of that, your individual community of microbes in the gut microbiota and the large intestine changes how you actually extract calories. So someone might extract 570 calories from that piece of cake and someone else might extract 470 calories.Suzy Chase: Wow. I haven't never heard that.Lindsay Maitlan...: Oh, it's crazy. I mean, it's so, so interesting. And another book that's amazing by Gary Taubes is called The Case Against Sugar. He talks a little bit about that and another book called 10% Human and all the books that I read and referenced and the scientists I spoke with and there's all the citations in the back as well for anyone who wants to do further reading. I created this thing called the scorecard, which you'll see on each recipe. If it's relevant, it'll have a little check mark for how much to check off on the scorecard, which you can download on my website and you can either save it to your phone or print it out. And the idea is you actually check off what you do in each day. So you had a serving of leafy green vegetables, you had two servings of other vegetables and fruit. You had a serving of whole grains and you can sort of track over time how it is that you're doing in terms of keeping your beneficial gut microbes in mind.Suzy Chase: For the Shrimp Black Bean and Kimchi tacos the scorecard is LGVs beans and legumes and fermented food. What's LGVs?Lindsay Maitlan...: Leafy Green Vegetables.Suzy Chase: Oh yes. That ticks so many boxes.Lindsay Maitlan...: Yeah, exactly. And that's what I wanted to show was like, this is not crazy. There's so many ways to be incorporating these types of things into our way of eating that maybe we wouldn't have because it wasn't on our minds. It's like, I know this is true for me. I just wasn't that focused on making sure I ate leafy green vegetables every day, because I had this idea of like healthfulness being determined by calories and exercise and how big my body was. And I think that's a really dangerous way to be thinking because like health has just, it's not just about whether your jeans fit.Suzy Chase: Now to my segment, this season called last night's dinner, where I ask you what you had last night for dinner.Lindsay Maitlan...: I'm really glad that I have a good answer to this.Suzy Chase: Pizza Hut! ha.Lindsay Maitlan...: I actually made a version of the recipe it's from prep city. So one of my favorite recipes in the book that I cannot recommend more is on Page 253 Roasted Eggplant and Chickpeas with Herbed Oat Pilaf. So I had the herbed oat pilaf. I roasted some patty pan squash. I sauteed shallots and swiss chard stems together to make the sort of topping and then braised the swiss chard leaves separately, more like spinach. And then I roasted some leftover broccoli, like the way that I do the cauliflower breadcrumbs cut them really small, toss them with olive oil, salt, and pepper, roasted those until they were crispy and delicious to sprinkle on top and then had some of the tahini sauce from the book to drizzle over top. Oh, and there were some roasted lion's mane mushrooms.Lindsay Maitlan...: Where can we find you on the web and social media and where can we find the digital scorecard?Lindsay Maitlan...: So you can find me at lindsaymaitlandhunt.com and if you go to lindsaymaitlandhunt.com/help-yourself, you can get a little overview of the books and some blurbs see some links to buy the book. And if you go to lmh.house/scorecard or lindseymaitlandhunt.com/scorecard, you'll be able to get a little overview of how the scorecard works and I recommend actually best just taking a screenshot with your phone because you can use Instagram to just mark it up in the little stories function, if that makes sense.Suzy Chase: Oh, that's smart.Lindsay Maitlan...: Yeah. And then I write a newsletter, which you can find at lmh.substock.com or you can find me on Instagram at instagram.com/Lindsey Maitland.Suzy Chase: Awesome. Well, thanks Lindsay, for coming on Cookery by the Book podcast.Lindsay Maitlan...: Thank you so much for having me it was a delight.Outro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

If you ask your grandmother or great grandmother what the macro breakdown of an egg or chicken breast was, she’d probably look at you with a blank stare. But ask any modern dieter and they likely have the answer.1 large egg: 70 Calories. Fat: 5 grams, Protein: 6 grams, Carbs: 0.You’d think that knowing more about nutrition would lead to better health outcomes; however, look at the stats and you’ll see (depending on what exactly you're looking for) many lifestyle diseases, and definitely obesity rates have increased substantially in the last 50 years.Could it be our cultural paradigm shift into Nutritionism?Listen in to learn what nutritionism is, how it impacts us all, and what to do about it!Find the Free Class mentioned in the episode here: https://laurenkoski.lpages.co/free-class/To join SHIFT: Click here.If you enjoyed this episode and it inspired you in some way, I'd love to hear about it and know your biggest takeaway. Take a screenshot of you listening on your device, post it to your Instagram Stories and tag me @lauren_koski. Connect on IG: https://www.instagram.com/lauren_koski Find full show notes and episode info here: https://www.lauren-koski.com/blog/28

Kara Collier, RDN, CNSC is a Registered Dietitian, Nutritionist and Certified Nutrition Support Clinician who specializes in glucose control and metabolism. She’s also the Director of Nutrition for Nutrisense, a company that uses continuous glucose monitoring (CGM) to help their clients become aware of the factors impacting their blood sugar. Kara oversees a team of dietitians leveraging CGM data to build tailored nutrition and lifestyle plans. On this podcast, Kara talks about the value of using CGM to optimize metabolic health, prevent disease, and improve healthspan. She discusses how CGM captures critical information missed by traditional glucose screening tests and how the data can then guide lifestyle changes. We discuss optimal fasting and peak glucose ranges, the accuracy of CGM, and the 5 lifestyle pillars that tend to have a significant impact on blood glucose. Here’s the outline of this interview with Kara Collier: [00:02:54] Nutrisense; Continuous glucose monitors (CGM). [00:05:38] Article: The Rise of Nutritionism, by Kara Collier; Michael Pollan. [00:06:54] Book: Thinking, Fast and Slow, by Daniel Kahneman. [00:08:12] Chris Masterjohn. [00:10:07] Why measure blood glucose. [00:12:07] Freestyle Libre. [00:13:51] Podcast: Postprandial Fatigue: Is It Normal To Need A Nap After Lunch? with Megan Hall. [00:14:05] Glycocalyx: Podcasts with Malcolm Kendrick: Why Cholesterol Levels Have No Effect on Cardiovascular Disease (And Things to Think about Instead) and A Statin Nation: Damaging Millions in a Brave New Post-health World; Podcast with Ivor Cummins: Coronary Artery Calcium (CAC): A Direct Measure of Cardiovascular Disease Risk. [00:14:18] Micrograph images of glycocalyx after a high-carb meal. [00:15:39] Importance of peak glucose values (

Website:www.drbillschindler.comInstagram:@drbillschindler@esfoodlab@themodernstoneagefamily Subscribe, share, and write a review if you like us! If you have constructive criticism or would like to submit episode or guest ideas, contact us via our website at evolutioneats.org or via email info@evolutioneats.org so we can address your concerns and/or find new ideas to tackle.You can also find us on social media in the following places:Facebook & Instagram: @evolutioneatsTwitter: @evolution_eatsPinterest & LinkedIn: Evolution Eats Links:Marty Kendallhttps://optimisingnutrition.com/2019/07/13/manifesto-for-agnostic-nutrition/Michael Pollan article with definition of “Nutritionism”https://michaelpollan.com/articles-archive/unhappy-meals/

In this episode of #shoptalk, Mike and Nick talk about food. They did their first episode on nutrition a while back, and now that TFC is embarking on food education as part of their shift beyond feet and hips into the realm of health as a whole, their perspective on food is changing. As they learn, they have these conversations on the podcast to fill everyone in on the new stuff they are reading about. They talk about food as a whole, what the food problem is, they breakdown the ideology of nutritionism, and finish with tips on how to identify real food.

Denna vecka gör Jacob och Wille en djupdykning i termer så som processat och naturligt i dagens avsnitt av podden. Som hjälp har de professor Andreas Håkansson som forskar på hur man kan effektivisera och förbättra livsmedelsproduktion i större skala och som även har ett eget större intresse i hur människor ser på mat och livsmedelsproduktion. Andreas Håkansson har också skrivit boken "Det ängsliga matsamhället - Det fina med färdigmaten" som handlar just om hur konsumenter ser på maten de äter och de processer som den har genomgått. På Tyngre Träningssnacks instagram kan du hitta bilder relaterat till detta (och tidigare) avsnitt. Hålltider 00:00:00 Jacob och Willes liv - i korthet 00:02:58 Dagens gäst, Andreas Håkansson 00:03:33 Hur slår man den perfekta majonnäsen? 00:04:54 Andreas forskning inom livsmedelsteknik 00:10:37 Människors inställning till processad mat 00:12:21 Det ängsliga matsamhället - det fina med färdigmaten 00:13:21 Kan den negativa synen på processad mat vara människors förenklade riktlinjer för att välja bättre livsmedel? 00:17:57 Eventuella problem med att kalla ultraprocessad mat dålig 00:20:20 Svårigheterna med att se att korrelationen processat-dåligt innebär att allt processat är dåligt 00:22:15 Processad mat kan vara mycket mer klimatsmart 00:25:19 Fabriksmat innehåller ofta mindre mängder av ämnen som ses som giftiga 00:28:49 Företagens agenda där får hälsa inte är nr 1 00:31:29 Forskning för att minska svinn och göra maten bättre 00:35:33 Vad Andreas tycker att matindustrin gör extra dåligt idag 00:39:17 Problemet och riskerna med när folk inte vill ha konserveringsmedel i maten 00:43:47 Natriumbensoat finns även i naturen 00:47:56 Arbetet med att försöka öka produkten utan mer miljöpåverkan 00:52:14 Lekmanna toxikologi och problemet med konserveringsmedel 00:56:26 Problemet med enkla riktlinjer när kosten är komplicerat 01:03:39 Diskussionen kring naturlig och onaturlig mat 01:04:58 Nutritionism, livsmedelsindustrin och blir maten nyttigare? 01:08:46 Svårigheten att veta hur ett livsmedel verkligen är producerat och vad det innehåller 01:12:31 Är Andreas köpt av industrin? 01:13:53 Mycket samarbete med industrin är vad som förväntas och det är nödvändigt 01:18:06 Regerings mål att svensk livsmedelsindustri ska öka

Bonus alert! I just couldn’t wait to share this episode with you. This week we’ve got a special bonus with the one and only Dr. Mark Hyman! Mark is a 10, count’em, 10-time New York Times bestselling author. He’s a leading educator and advocate of functional medicine. Plus, (and most importantly) he’s someone with a courageous heart that has put him on the front lines for making change in what ends up on our dinner plates. Mark had a big impact on me personally early in my career. He was one of the first people to provide me with evidence-based data on how type II diabetes could successfully be reversed. At that time, around a decade ago, it just wasn’t something you heard well-respected physicians talk about very often. He had a great communication style, and helped to empower people by making complex concepts understandable for everyone. Today we’re tackling the topic of food controversy. There are obviously so many diets… so many theories… and so many belief systems about what diet works best for us as humans. What I want people to realize is that it’s never about what works best for all of us. It’s about what works best for YOU, right now, where you are in your life. And I want you to give yourself permission to change at any point you feel that your choices are no longer working for you. It’s crazy that we can care so much that we actually become dogmatic about our diet beliefs. And from that we create separatism, and divisive judgements about other people who don’t believe what we believe. This has to stop. It’s important to embrace what works for us. But it’s also important to keep an open mind, and be willing to look at the facts when they present themselves. That said, today Dr. Hyman is sharing some of the most well-researched data compiled in his new book FOOD: What the Heck Should I Eat? to help us decipher the best practices for our health and wellness. Click play, take good notes, and enjoy! In this episode you'll discover: Why food is far more complex than we realize. How food manufacturers are growing human taste buds in laboratories (this is not good!). Why processed food companies’ main objective is to create “heavy users”. Why all calories are not created equal. The #1 hormone that causes you to store fat. How to burn the same amount of calories from running an hour a day without even leaving your couch. Why you don’t want to let dogma determine your health decisions. Why dietary restrictions on fat and cholesterol have been disappearing. A shocking study that found how lowering LDL cholesterol actually increases risks of heart attacks. The problem with research that looks at the pros and cons of specific nutrients but not the whole food itself. The top vegetables that Americans eat (this is concerning!). What critical details you need to be aware of when buying and eating your vegetables. Why most humans would not be safe to eat (this is funny, but true!). How fructose impacts your body differently than other types of sugar. The impact that factory farmed animal foods has on our environment and our health. Whether or not eating meat increases your risk of cancer. What a “Pegan Diet” is. The 5 principles that most diets can agree upon. Items mentioned in this episode include: Squatty Potty ⇐ Get yours right here at an exclusive 15% off! Thrive Market Exclusive - 25% off your entire 1st order + free shipping! Ending Fat Controversy - With Dr. Mark Hyman - Episode 193 The Pros & Cons Of Coconut Oil + 20 Ways To Use It - Episode 227 McDonald’s Broke My Heart - Podcast episode from Malcolm Gladwell FOOD: What the Heck Should I Eat? ⇐ Get the new book here! * Download The Transcript Thank you so much for checking out this episode of The Model Health Show. If you haven’t done so already, please take a minute and leave a quick rating and review of the show on Apple Podcasts by clicking on the link below. It will help us to keep delivering life-changing information for you every week! Click Here to Subscribe via Apple Podcasts Click Here to Subscribe via Stitcher Click here to Subscribe via Spotify Click here to Subscribe via Soundcloud

I’m chatting with Dr. Jillian Murphy, Doctor of Naturopathic Medicine about Nutritionism and how our current understanding of health actually gets in the way of being healthy. In this episode, we chat about: - What Nutritionism is and how it disrupts people’s relationship to health and their body, - How we can be more critical with the messages we receive about health,  - The real causes of binging,  - How to undo the beliefs you’ve learned about health and nutrition that are disrupting your relationship with food,  - The importance of using pleasure to guide decisions for your health, - What it means to cultivate “Authentic Health” and how to do that, - How to teach your kids to be intuitive eaters and protect them from weight stigma, Plus, so much more! 

This week I roll out a solo-show and take a breather from the Fitness focused Mini-series. "Reductionism vs. Holism: How We Think About Health Matters"----more----1. Intro 2. Sponsor: Siete Family Foods (2:29)  3. What's coming up? (3:21)    September 19th, 9am-12pm Rochester, NY (Register Here)  September 9th, 1pm-2:30pm San Francisco, CA (Register Here)    4. Topic of the Day: "Reductionism vs Holism" (6:38) 5. Example of Reductionism vs Holism (8:36) 6. "Nutritionism" (14:05) Michael Pollens 'In Defense of Food' 7. "Fix the Issue" (16:10) 8. "What if I just do [insert fitness modality]? (18:42) 9. Life, Health, and Fitness in a Global Perspective (19:50) 10. Sponsor: Equip Foods (20:58) 11. Leave a review on iTunes. Connect with me on: YouTube Facebook Instagram Email to ask questions at info@fullbodyfix.com    Subscribe in iTunes or check out the show notes in the archives.  

James Baldwin said, “the purpose of art is to lay bare the questions that have been hidden by the answers.” When considering this sentiment in relationship to “nutritionism” one might look at Aya Kimura‘s book, Hidden Hunger: Gender and the Politics of Smarter Foods, as a work of “art” as she explores the questions that...

James Baldwin said, “the purpose of art is to lay bare the questions that have been hidden by the answers.” When considering this sentiment in relationship to “nutritionism” one might look at Aya Kimura‘s book, Hidden Hunger: Gender and the Politics of Smarter Foods, as a work of “art” as she explores the questions that...

James Baldwin said, “the purpose of art is to lay bare the questions that have been hidden by the answers.” When considering this sentiment in relationship to “nutritionism” one might look at Aya Kimura‘s book, Hidden Hunger: Gender and the Politics of Smarter Foods, as a work of “art” as she explores the questions that […]

Michael Pollan is one of the world’s leading thinkers on nutrition. Time magazine voted him one of the 100 most influential people in the world. He’s also a Professor of Journalism at UC Berkeley. One of the things I most love about him and his work is that, as a journalist, he takes a much wider, more objective view of the nutritional landscape—which can often be dominated by (and muddled by) individuals with *very* strong, dogmatic, inflexible ideologies. Big Ideas we explore: Nutritionism (vs. food), the big experiment (that failed), the Aborigine in all of us, the 5 fundamental transformations of industrializing food and Lucky Charms, Cocoa Puff and Trix cereals as health foods as per the American Heart Association. (

Michael Pollan is one of the world’s leading thinkers on nutrition. Time magazine voted him one of the 100 most influential people in the world. He’s also a Professor of Journalism at UC Berkeley. One of the things I most love about him and his work is that, as a journalist, he takes a much wider, more objective view of the nutritional landscape—which can often be dominated by (and muddled by) individuals with *very* strong, dogmatic, inflexible ideologies. Big Ideas we explore: Nutritionism (vs. food), the big experiment (that failed), the Aborigine in all of us, the 5 fundamental transformations of industrializing food and Lucky Charms, Cocoa Puff and Trix cereals as health foods as per the American Heart Association. (

This week, we have Dr. Mark Hyman back on the show for round 2. We talk about the subject of his new book, Eat Fat, Get Thin. This book shatters the old paradigm that had us fearing the consumption of saturated fat and cholesterol. It's time we stop fearing fat. Mark is a 9 time #1 New York Times bestselling author who is on a mission to transform healthcare. He tackles the root causes of chronic illness through functional medicine. Mark is a practicing family physician and an internationally recognized leader in his field. In this episode, we discuss: The only 2 cholesterol tests that matter Saturated fat isn't the enemy Saturated fat mixed with sugar or refined carbs is the problem... sweet fat We need to start using statin drugs intelligently Eating fat speeds up your metabolism Mark's evolution from being chubby in his early thirties to fit at 56 How can we get people to stop fearing fat? Your body is the best doctor in the room Curb your cravings with fat Sugar is more addictive than cocaine Carbohydrate intolerance, what is it? FLC Syndrome, do you feel like crap? Nutritionism has gotten us into a lot of trouble Be smart about buying packaged foods A low-fat vegan diet isn't the answer Meat should be eaten as a condiment Yes vegans and vegetarians can get enough fat from their diets We've been brainwashed by doctors and the media to think that cholesterol is bad Should we consider butter, coconut oil, and palm oil health foods? There are two types of LDL, the so-called bad cholesterol Boost your brain and metabolism with MCT oil Coconut oil vs. palm oil Vegan and paleo diets are very similar, overall Related links: Dr. Mark Hyman - Eat Fat, Get Thin (book) and Q&A video Dr. Mark Hyman's website Follow Dr. Mark Hyman on Facebook, Instagram, and Twitter Dr. Mark Hyman - The Blood Sugar Solution 10-Day Detox Diet (book) Dr. Mark Hyman - Got Proof? Lack of Evidence for Milk's Benefits (blog post) The Fat Summit hosted by Dr. Mark Hyman Listen to Dr. Mark Hyman previously on TUHP (episode #074) Dr. Ronald Krauss LabCorp Quest Diagnostics - The Cardio IQ Report Dr. Assem Malhotra - Saturated fat is not the major issue (BMJ) Dr. David Ludwig - Always Hungry (book) Listen to Dave Asprey previously on TUHP (episode #061) Chris Kresser (books) Dr. David Jenkins Nutiva Red Palm Oil Artisana Organics - Coconut Butter Tanka Bar Candle 79 restaurant (NYC) Green Zebra Cafe (Florida) Sunwarrior