Podcasts about Palatability

In this episode of The Pet Food Science Podcast Show, Dr. Ricardo Vasconcellos from the State University of Maringá (Brazil) breaks down the complexities of feline palatability. He explains how cats' unique sensory traits affect their food preferences and the techniques used to measure palatability in pet food. Discover the science behind food selection, including the role additives and textures play in influencing what cats choose to eat. Tune in now on all major platforms!"Cats, despite having fewer taste buds than humans, are incredibly selective eaters, relying more on their sense of smell than taste to choose food."Meet the guest: Dr. Ricardo Souza Vasconcellos is an Associate Professor in the Animal Science Department at the State University of Maringá, Brazil. With a Ph.D. in Animal Nutrition focusing on cat and dog nutrition, Dr. Vasconcellos has extensive experience in both academia and the pet food industry. His research includes feline palatability, cat nutrition, and sustainability in pet food.What will you learn:(00:00) Highlight(01:20) Introduction(03:36) Feline food preferences(07:01) Role of sensory characteristics(10:27) Palatability testing methods(13:45) Acceptability vs. preference tests(33:20) Sustainability in pet food(41:10) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:Biorigin* Trouw Nutrition* Kemin- ICC- Scoular- Symrise- EW Nutrition- Wilbur-Ellis Nutrition

In this episode of The Pet Food Science Podcast Show, Dr. Emira Mehinagic, Director of Research in Pet Food Palatability at Symrise, takes us through the fascinating world of pet food preference. She explains how sensory science, ingredient interactions, and behavioral studies influence what pets enjoy eating—and why that matters to pet owners. Discover how pet food manufacturers assess and improve palatability to create meals that keep pets happy and engaged. Don't miss this insightful conversation on what makes pet food truly irresistible!For more information on the topic, check out www.appetizerblog.com"Dogs and cats process flavors differently—while dogs are drawn to strong aromas, cats are more selective and cautious."Meet the guest: Dr. Emira Mehinagic holds an HDR and PhD in Food Science, specializing in sensory evaluation and consumer studies. She has over a decade of experience in pet food palatability research, focusing on behavioral and instrumental methodologies. Currently the Director of Research in Pet Food Palatability at Symrise, Dr. Mehinagic collaborates with industry leaders to enhance pet food acceptance.What will you learn:(00:00) Highlight(02:00) Introduction (04:14) Defining palatability (06:04) Measuring pet food acceptance (08:43) Consumer perception of palatability (13:47) Sensory differences in dogs vs. cats (22:00) Role of ingredients in palatability (33:35) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like: Symrise* Kemin* Trouw Nutrition- Corbion- EW Nutrition- ICC- Scoular- Biorigin

In this episode of The Pet Food Science Podcast Show, Marcelo da Costa, a technical and commercial consultant, shares his insights into the captivating science behind pet food palatability. With over 20 years of expertise, Marcelo breaks down the importance of taste testing, ingredient quality, and cutting-edge advancements like microbiota studies in making pet food more appealing. Discover how taste and nutrition come together to create balanced diets for pets. Don't miss this exciting conversation about the latest innovations in pet food science—available now on all major platforms!"Palatability is about creating a balance between nutrition and taste to ensure pets consume food that supports their overall health."Meet the guest: Marcelo da Costa holds a degree in Food Engineering from UNICAMP and an MBA in Marketing/Sales from ESPM. With over 20 years of experience in the ingredients sector, Marcelo has worked at Prozyn, Danisco, and AFB International, where he advanced to LATAM Director. Currently, Marcelo is currently a technical and commercial consultant.What will you learn:(00:00) Highlight(01:22) Introduction(03:42) Palatability science(13:16) Taste differences(26:12) Yeast benefits(34:34) Microbiota & health(37:23) Pet food future(39:00) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:- ICC* Trouw Nutrition* Kemin- Scoular- Corbion- ProAmpac- EW Nutrition- Alura- Symrise- Biorigin

Have humans lost their natural instincts when it comes to how to nourish themselves? What can we learn from animals about nutritional wisdom, taste preference, and flavor feedback? How can we simplify and tap back into our inner knowing? Tune in to hear us interview Fred Provenza, a guest we absolutely loved talking to and we know you are going to love too!   In this episode, we are joined by special guest Fred Provenza, professor emeritus of Behavioral Ecology. Fred's incredible body of research over the past 35 years has pioneered an understanding of how learning influences foraging behavior and how behavior links soil, plants, herbivores, and humans. Learn about primary and secondary compounds in our food, how the Vagus nerve is connected to sense of taste, and how humans can rediscover their inner wisdom in the modern world.    More about Fred Provenza: Fred Provenza grew up in Salida, Colorado, working on a ranch and attending school in Wildlife Biology at Colorado State University. He is professor emeritus of Behavioral Ecology in the Department of Wildland Resources at Utah State University where he worked for 35 years, directing an award-winning research group that pioneered an understanding of how learning influences foraging behavior and how behavior links soil, plants, herbivores, and humans.    He is the author of three books, including Nourishment: What Animals Can Teach Us about Rediscovering Our Nutritional Wisdom; Foraging Behavior: Managing to Survive in a World of Change; and The Art & Science of Shepherding: Tapping the Wisdom of French Herders (co-author with Michel Meuret). He has published over 300 research papers in a wide variety of scientific journals. He has been an invited speaker at over 500 conferences.   The many awards he received for research, teaching, and mentoring reflect the creativity that flowed from warm professional and personal relationships with over 75 graduate students, post-doctoral students, visiting scientists, and colleagues during the past 45 years.   Also in this episode:  Black Friday Deals - Shop Now Fred's Story How did humans lose their instincts? Palatability and flavor feedback Vagus nerve and taste Secondary compounds and plant defenses Food, not nutrient, is the basic unit of nutrition Taste preference and how food science can hijack Apple and maple straw study The Dorrito Effect Episode 413: The Harms of Ultraprocessed Foods How to tap back into inner knowing “When it comes to food, if man made it, don't eat it” Biochemical Individuality - Roger Williams A Sand County Almanac - Aldo Leopold How do we simplify? Fred's Books Nourishment: What Animals Can Teach Us about Rediscovering Our Nutritional Wisdom The Art & Science of Shepherding Foraging Behavior: Managing to Survive in a World of Change   Sponsors for this episode:  This episode is sponsored by Air Doctor.  The indoor air that we breathe can be up to 100 times  MORE polluted than outdoor air, according to the EPA. Indoor air pollutants can cause respiratory symptoms like sneezing, congestion, scratchy throat, and even more serious health problems like lung and heart disease. Introducing AirDoctor, the air purifier that filters out 99.99% of dangerous contaminants so your lungs don't have to. This includes allergens, pollen, pet dander, dust mites, mold spores and even bacteria and viruses.AirDoctor comes with a 30-day money back guarantee so if you don't love it, just send it back for a refund, minus shipping!Head to airdoctorpro.com and use promo code ALIMILLERRD and you'll receive UP TO $300 off air purifiers! Exclusive to podcast customers, you will also receive a free 3 year warranty on any unit, which is an additional $84 value! 

Hello there!In this special rerun of The Pet Food Science Podcast Show, we revisit a conversation with Dr. Nayara Mota, a Graduate Research Assistant at Kansas State University, who shares her insights on the promising field of essential oils in pet nutrition. Dr. Mota discusses her research on oregano essential oil and its impact on gut microbiota and palatability in dogs, shedding light on potential benefits for animal health. Tune in to explore cutting-edge research that could revolutionize pet food formulations."Oregano essential oil showed promising results in modulating gut microbiota in pets."Meet the guest: Dr. Nayara Mota holds a DVM and a Master's Degree in Veterinary Science from the Federal University of Parana, with a focus on Animal Nutrition. Currently pursuing a PhD in Pet Food at Kansas State University, Dr. Mota has extensive experience in pet food formulation and research. In this episode of The Pet Food Science Podcast Show, she discusses her groundbreaking research on essential oils in pet nutrition.What will you learn:(00:00) Highlight(01:44) Introduction(03:48) Essential oil properties(07:18) Gut microbiota impact(08:56) Palatability findings(12:54) Regulatory considerations(26:12) Mechanisms in pet nutrition(30:30) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Trouw Nutrition* Kemin- Corbion- ICC- ProAmpac- Alura- Biorigin- Innovafeed- EW Nutrition- ADM- ScoularAre you ready to unleash the podcasting potential of your company?

Send us a Text Message.Understanding the rumen is a key part of being a top-performing producer. While we might think of them as herbivores, Rob explains it's a little more complex than that.“They're more what we'd call a ‘fermentivore'. What they actually digest is the sludge and the byproducts of bacterial fermentation,” explains Rob. “If we think about everything in the context of what we put down an animal's throat and how it impacts fermentation - how does it influence bug populations and then the resulting outcome of that fermentation? That is what really drives both the production and the profitability of enterprises.”Rob does a great job of explaining more about this and the processes that go on inside the rumen and how we can best manage the rumen pH and the fermentation process for optimum production. Rob and Mark also discuss grain feeding and various crops and the impact of those feeds on how the rumen functions.By the end of this podcast, you will have a better understanding of how to work alongside the rumen to maximise your production on-farm. If you haven't listened to our previous podcast with Rob, ‘Successful weaning practices', listen here: https://www.nextgenagri.com/articles/successful-weaning-practices-with-rob-bellHead Shepherd is brought to you by neXtgen Agri International Limited, we help livestock farmers get the most out of the genetics they farm with. Get in touch with us if you would like to hear more about how we can help you do what you do best - info@nextgenagri.com.Thanks to our sponsors at MSD Animal Health and Allflex, and Heiniger Australia and New Zealand.These companies are leaders in their respective fields and it is a privilege to have them supporting the Head Shepherd Podcast. Please consider them when making product choices, as they are instrumental in enabling us to bring you this podcast each week.Check out Heiniger's product range HERECheck out the MSD range HERECheck out Allflex products HERE

In this rebroadcast of the original conversation from earlier this year, Dr. Kyle Gillett and Dr. Stephanie embark on a deep dive into the intricate world of hormones, with a special focus on androgens. During the conversation they touch on the critical role of sleep, discuss the complexities of PCOS, and delve into the mysteries of hair and hair loss. They also explore TRT, or testosterone replacement therapy, and the broader spectrum of hormonal replacement therapy for women.Dr. Kyle also shares his knowledge in the realm of obesity, exploring the neurobiology and genetic foundations that contribute to this complex issue. So, get ready for a journey through the lipostat and ventromedial hypothalamus—yes, all the geeky things that Dr. Stephanie loves to dissect.Connect with Dr. Kyle on:IG - https://www.instagram.com/kylegillettmd/Website - https://gilletthealth.com/Podcast - https://podcasts.apple.com/ca/podcast/the-gillett-health-podcast/id1631735999YouTube - https://www.youtube.com/@gilletthealth6738/videosIG - https://www.instagram.com/gilletthealth/Resources Mentioned:Gorilla Mind - https://gorillamind.comEpisode Overview:00:00:00 Introduction00:02:48 Welcome to Dr. Kyle Gillett and the Topic of Hormones00:12:02 The Best Diet: Omnivorous or Plant-Based?00:22:03 Differential Conversion of Testosterone to DHT in Various Cells00:24:31 PCOS and Androgen Dominance00:30:53 Optimizing DHT Levels in the Body00:32:04 Creatine and Its Impact on DHT Levels00:33:45 Extending Fertility in Women and the Role of HRT00:36:58 The Importance of Maintaining a High-Performing Body00:42:35 L-Carnitine: An Option for Plant-Based Diets00:46:39 Boron and Its Role in Hormone Optimization00:50:06 Half-life of SHBG and Its Regulation00:53:26 Hair Loss and the Different Types of Hair Loss Explained01:02:17 Practices for Improving Sleep and Hormone Optimization01:06:21 The Connection Between Sleep, Menopause, and Estrogen Reduction01:07:59 The Complexity of Obesity and Calorie Balance01:13:05 Importance of Maintaining Lean Body Mass During Weight Loss01:16:17 Strategies to Circumvent Feedback Mechanisms for Weight Loss01:20:43 Strategies to Slow Down Eating and Practice Intuitive Eating01:29:14 Leptin and Its Role in Satiety and Fat Mass01:35:31 Why Don't All of Us Become Obese? Genetic Factors01:38:33 Testosterone, Dopamine, and Palatability of FoodsWe are grateful to our sponsors:EquipYou can use this daily, after resistance training workouts, or you can even bake with it because it tastes like dessert, not beef. Go to https://equipfoods.com/better and use the code BETTER for 20% off.LevelsTracking your glucose is not just about diabetes, but it's Alzheimer's disease, heart disease, and stroke, it affects your day-to-day energy levels, your ability to even control your weight and sexual function. Right now Levels is offering listeners an additional two free months off an annual membership if you go to https://levels.link/betterInsider TrackerThe goal in life is not just to live longer, but to have more of the years that you live spent healthy. So not just a longer life, but the ability to do things that you love in your 60s, your 70s, your 80s and beyond - and Inside Tracker will help you do just that. Just go to https://insidetracker.com/drstephanie and use code ESTIMA20 to get 20% off

The pet food industry, ever-evolving, places growing emphasis on palatability science. This key element in pet food formulation critically influences pets' food appeal and their health and well-being. By ensuring palatable diets, the industry fosters adequate nutrient intake and strengthens the pet-owner bond. Reflecting a profound understanding of pet behavior and nutrition, this focus on palatability underscores the industry's commitment to enhancing pets' quality of life. In this episode, Dr. Brandon Senne explored palatability's nuances, the significance of taste for nutritional fulfillment, and the emerging trends in pet food flavoring."Palatability is crucial; it ensures pets are excited about their food, meeting nutritional needs and giving owners satisfaction."What you'll learn:(00:00) Highlight(02:22) Introduction(03:51) Importance of palatability in pet food(06:01) Methods to measure palatability(07:35) Role of aroma in pet food preference(13:55) Differences in dog and cat palatability preferences(33:14) Future trends: plant-based palatants(42:53) The final questionsMeet the guest: Dr. Brandon SenneExperience:Current: Technical Services Specialist at Kemin IndustriesBackground:Ph.D., Animal Nutrition (Oklahoma State University)M.Sc., Animal Nutrition (Kansas State University)Connect with the guest!The Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Kemin* Trouw Nutrition- Wilbur-Ellis Nutrition- ProAmpacAre you ready to unleash the podcasting potential of your company? wisenetix.co/custom-podcast

It's a delight to be joined by epic chef and wisdom-holder Milo Le Berre. We chat about Milo's experience with testosterone (hairy ass alert), overcoming the notion of being a "palatable" trans person and the impact of positive mentors in workplaces. In addition, we explore the perks of Chippendale, navigating male-dominated industries and breathwork (specifically whilst having an orgasm). Enjoy! xx

We can breed for efficiency, but that doesn't make your cows efficient… they can only work with the resources that are available.  Ted Perry, Director of Beef Technical Services with Purina joins us as we discuss the value of a mineral program in the nutrition of our cows that allows them to be efficient with the resources they have; whether that's their feed, their environment, or their genetics.  Should a mineral program be seasonal or annual and why?  And the three “Abilities” of a mineral, those being Palatability, Bio-Availability, and Weatherability. #workingranchmagazine #workingranchnation #justinmills.wyocowboy #ranchlife #ranching #dayweather #weather #agweather #beef #cows #livestock #cattle #tanktoad #gelbvieh #vitalix #PerformanceBeef #LIP #vitalix #effeciency #purina #mineralprogram

 A spoonful of sugar? Dhineli Perera chats with pharmacist Lucinda Smith about some of the tricks and tips that help make the medicine go down. Read the full article in Australian Prescriber.

What a death midwife-performance artist has to say about the habit of palatability. It miiiiight be killing you. The cultural program of *making other people more comfortable over authenticity* gets parsed out as Melissa and Narinder yuck it up and talk about the role of the sacred clown in society, the shadow side of performing your very likable personality, and what it takes to get thyself free from the program of living small. Buckle up baby, there are tears, there are spicy rebukes, there are confessions! Let's go! Thank you for listening, we love that you're here.

This episode Evie speaks with activist, writer, and presenter, Elly Desmarchelier. The ladies go deep into what real inclusion looks like and how on a cultural level, we all have the power to ignite the fire for change. TRANSCRIPT SHOWNOTES: ellydesmarchelier.com, Elly's episode on the Commons Conversations Podcast with El Gibbs - 'Insights from Disability Campaigning' DSC's Annual NDIS Conference⁠ DSC newsletter, DSC Website, DSC training

Det är dags för ytterligare en liten uppdatering kring Skitmat och belöning från mat. Det här avsnittet handlar om en ny analys av Kevin Halls väldigt välkontrollerade studier där människor varit inlåsta och fått äta fritt efter hunger med olika former av mat. Gudiol har skrivit om de här två studierna tidigare på Tyngre i artiklarna ”Vegankost mättar bättre än köttbaserad ketogen kost” och ”Ultraprocessad mat gör att människor äter för mycket”. I den här nya analysen så har man försökt titta på vilken betydelse faktorerna energidensitet, hyper-palatability, proteinmängd och hur fort deltagarna åt maten påverkar deltagarnas totala energiintag under måltiden och i efterföljande måltid. Resultatet visar att framför allt energidensitet och hyper-palatability verkade inverka på energiintaget. Tycker du att det som tas upp i det här avsnittet är intressant så finns det mycket mer att läsa i Gudiols bok Skitmat. Vi har även varit inne på ämnet tidigare i avsnitt 175, avsnitt 214 och avsnitt 308. På Tyngre Träningssnacks instagram kan du hitta bilder relaterat till detta och tidigare avsnitt. Hålltider (00:00:00) Jacob har börjat cykla och Wille var sjuk bara för en natt (00:05:44) Hyper-palatable foods och människors kaloriintag (00:09:54) Fördelarna med hyper-palatable food konceptet före Ultraprocessad mat (00:16:31) Ny genomgång av tidigare data från väldigt välkontrollerade studier (00:25:37) Kan man förutsäga hur mycket människor kommer äta genom att titta på energidensitet, hyper-palatability och proteinmängd? (00:31:00) Energidensitet och hyper-palatability stack ut som förklaring till kaloriintaget (00:34:53) Det är en ny välkontrollerad studie på gång på hyper-palatability och energidensitet (00:38:16) Jacobs gissningar kring det framtida resultatet

Are you an animal lover? Do you have or wonder about how animal companions may be fed in a plant-based home?In this episode of the Plant-Based Canada Podcast we are joined by Mikhail Goussev to chat about the considerations and science surrounding the alternative plant-based options available for feeding animal companions.Mikhail graduated from University of Toronto as a mechanical engineer, then several years later received an MBA from the Schulich School of Business. Mikhail became vegan in 2014 and channelled his compassion for animals into Vecado, a vegan pet food company. This came with a lot of thought and consideration as Mikhail explored in-depth the suitability of vegan pet food for dogs and cats through research and speaking with leading veterinarians in Canada and in the United Kingdom. Outside of work Mikhail is a big volleyball enthusiast and likes spending time in Thailand and other tropical countries. He was actually in Thailand when we recorded this episode and he is always on the lookout for delicious vegan restaurants and cafes.In this episode we discuss:The controversies surrounding plant-based pet foodThe science behind plant-based compared to controversial pet foodThe safety & nutrition of plant-based pet foodVecado Plant-Based Pet FoodsEpisode Resources:Vegan-vs Conventional Pet Food & Health: https://pubmed.ncbi.nlm.nih.gov/35417464  Palatability of Vegan-Pet Food for Animals: https://pubmed.ncbi.nlm.nih.gov/34133456/ Nutrient Deficiencies in Cats: https://pubmed.ncbi.nlm.nih.gov/33656761/ Pet Owners Plant-Based Pet Food Perceptions & Practices: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6333351/  Mikhail Goussev´s Socials:Website: Vecado: https://vecado.ca/ Plant-Based Canada's Socials:Instagram  (@plantbasedcanadaorg)Facebook (Plant-Based Canada, https://m.facebook.com/plantbasedcanadaorg/)Website  (https://www.plantbasedcanada.org/)Listen here (https://plantbasedcanadapodcast.buzzsprout.com/) or wherever you listen to podcasts.Thank you for tuning in! Make sure to subscribe to the Plant-Based Canada Podcast so you get notified when new episodes are published. This episode was hosted by Stephanie Nishi RD, PhD.Support the show

TOPICS: INTRO TO THE EPISODE AND THE TOPIC OF FOOD PALATABILITY UNDERSTANDING THE HEDONIC REWARD OF FOOD WHY IS IT SO HARD FOR US TO MODERATE HYPER PALATABLE FOODS RESEARCH ON HOW FOOD PALABILITY IMPACTS OUR CALORIE INTAKE HOW HYPER PALATABLE FOODS HIJACK OUR APPETITE Where to find us and engage with us :) Follow Brandon on IG: https://www.instagram.com/brandondacruz_/ Follow Jeff on IG: https://www/instagram.com/jeffunbreakableblack Follow Ironhouse on IG: https://www.instagram.com/ironhousestrengthconditioning Follow Relentless Forever on IG: https://www.instagram.com/relentless.forever/

In the food-centric culture we live in, it can be tough to swallow the fact that eating blander food may be a hidden secret to unlocking consistent nutrition plan adherence.  But it's true. The blander your baseline food intake, the less susceptible you'll become to cravings. As disappointing as this may seem at first glance, trust me when I say it's not as bad as it sounds. In today's episode, Paul and Micheala will introduce you to The Food Palatability Reward Hypothesis and teach you how you can use this concept to your advantage when trying to optimize nutrition plan adherence.  This episode will explain exactly what this concept is, debunk the gross assumptions that likely come about after seeing this term, and help you devise a strategy to better monitor the baseline palatability of your food choices during certain periods of the year to optimize both nutrition plan adherence and lasting results!  Episode Key Highlights: Develop a foundational understanding of The Food Palatability Reward Hypothesis and learn how you can use it to your advantage to optimize nutrition plan adherence.  Discover how and why lower palatability doesn't necessarily mean bland and boring food for the rest of your life. Learn simple strategies you can use to subtly, yet powerfully, alter the palatability of your food, and, therefore, alter the level of cravings you feel. Understand when and how to best use the strategies shared to optimize progress during a diet and post-diet maintenance phase! Episode Resources: Stop Calling It A “Cheat” Meal and Improve Your Relationship with Food - Listen Now! Meal Prep Made Easy for All (Seriously) | Stop Overcomplicating Meal Prep: Here's the Simple Truth - Listen Now! How I Can Help You: Hire me to build you an Individualized Nutrition Blueprint (Plan) - Learn More. Discover how high-achieving women in their 30s and 40s (and 50s) are developing massive amounts of confidence, self-love, and self-worth… while simultaneously losing 20+ pounds and keeping it off FOR GOOD with my 5% Inside-Out Formula for Sustainable Weight Loss - Learn More. Hire A Registered Dietitian and Results-Driven Coach to Help You Develop Massive Amounts of Self-Confidence and Self-Love While Dropping 20+ Pounds for Good so That You Can Feel, Look, and Be the Best You - Learn More. Connect with Paul on Instagram - Say hi!

Georges St-Pierre joins Lexman to discuss the palatability of food, the traducements in his personal life, and his love of rocketry.

Yannis Pappas, a post-doc at CNRS in the lab of Jean-Pierre Dubois, discusses the palatability of new undertenants to Ajaccio, the ecology of agaribo trees in the Ivory Coast, and the influence of mortality on the dynamics of agars.

In today's episode of F-Tag Friday, 3rdPlus and Culinary Coach VP of Health Services Randi Saeter discusses four separate F-Tags: F804, which covers Nutritive Value, Appearance, Palatability, and Serving Temperature. Common violations of this tag include improper storage and holding that cause flavor and nutrient degradation such as extended periods in steam tables, coolers, and ovens F805, which addresses Food Prepared in a Form Designed to Meet Individual Needs, including mechanical and textured diets F806, which offers guidance for providing safe care for residents with allergies and intolerances, including appropriate substitutions and offerings F807, which outlines regulations on drinks and hydration that are consistent with needs and preferences of residents Links: www.3rdplus.com www.culinarycoach.us www.facebook.com/3rdPlus www.instagram.com/3rdplus www.linkedin.com/company/3rdthird-marketing    

EP057 is with the embodiment of fabulosity, Jeffrey Marsh (they/them), who is a viral TikTok and Instagram star, pronoun pioneer, and author of the bestselling Buddhist self-esteem guide How To Be You. They share their journey into self-love, peeling back the layers of internal and external stories we all experience, and reminding us of a simple yet radical mantra: there is nothing wrong with you.Through it all, Jeffrey is a sparkly and steady guide with the wisdom you need for practicing self-love. Working through trauma? Seeking new habits to foster compassion for yourself? Curious how anger is a form of kindness? This episode will nurture your soul. Get Jeffrey's incredible book HOW TO BE YOUIN THIS EPISODE:- Self-love- Palatability politics-LGBTQIA+ identities-Radical kindnessFull Show Notes and Video Episode HERE.RELATED EPISODES:EP053 Colorism Healing w.  Dr. Sarah WebbEP049 Self-Compassion & Challenge w. Roxanne SaffaieEP029 Owning Your Roots w. Mahsa DarabiEP018 Surrender & Self-Love w. Sonya Renee TaylorEP004 Fatphobia & Ferocity w. Fierce FattyJoin Us For:DESIGN YOU DREAM LIFE Live Interactive Workshop, March 1st. You can Register Here for Free! Gia's hosting this live interactive workshop with world-renowned executive life coach Beth Handel, you'll learn the same framework she's taught as a personal coach to Gary (Vee) Vaynerchuck, NFL players Justin Pugh, and Destiny's Child singer Michelle Williams as well as countless others. We'll Be Covering:How to Build Powerful DreamsThe 3 voices in your head that sabotage youHow to leverage the Handel Method™ to understand and build personal integrity How to transform your life in a sustainable wayWhat Will it Be Like?Like drinking about of a fire hose in the best way! You'll join us in Zoom and we'll be interacting, she'll be calling on people, it will be a powerful and connecting adventure. So be prepared to have your camera on, and show up authentically because you never know what kind of transformative energy we'll create.REGISTER HERE AND WE'LL SEE YOU THERE!

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Clarifying the palatability theory of obesity, published by Matthew Barnett on February 10, 2022 on LessWrong. Here, I intend to clarify the core claims of the palatability theory of obesity outlined by Stephan J. Guyenet in his book The Hungry Brain (reviewed by Scott Alexander). Previously, I had written a comment defending his theory against a recently popular alternative, proposed by Slime Mold Time Mold (SMTM), which states that environmental contaminants are responsible for the ongoing obesity epidemic. As with many other topics, I often find public debates about obesity frustrating because it's sometimes unclear to me what people mean when they champion a theory. To address this concern, I will briefly summarize (but not necessarily defend) what I see as the key elements of Guyenet's theory, including how it can be empirically falsified and distinguished from its competition. The theory in a nutshell The palatability theory is a theory of why obesity has increased over time. It posits that the primary cause is an increase in reward signals in the modern environment from processed food, mediated by the motivation system in the brain, causing us to overeat. This sounds very simple, but there are many ways to be confused about what the theory is actually claiming, and indeed, I think many people are at present confused about it. Therefore, I'm going to go through the main parts of the theory, step by step, in the hopes that this clears up some confusion. The datum to be explained The palatability theory of obesity is mainly trying to explain why humans, especially those in rich nations like the United States, on average weigh more and have higher body fat percentages than their recent ancestors at similar ages. Note that this is different from saying that the theory is trying to explain variation in individual obesity, at any given time, within a society. The palatability theory does not provide any direct explanation for why some people are more obese than others, whether and why some people's metabolisms are more efficient than others, why some people have more difficult time dieting than others, or why some people prefer hyperpalatable food relative to others. To be sure, the palatability theory can shed light on each of these questions, and it can certainly be empirically tested using data collected across space rather than across time. For example, if we compared two contemporaneous communities, one whose members ate a modern "cafeteria diet" and another whose members ate only traditional staples, like rice, quinoa, and lentils, then the palatability theory predicts that the second community would have lower levels of obesity. The theory does not say that the second community would have no obese people at all, just a lot fewer. I think a charitable interpretation of Guyenet recognizes the potential for other significant environmental factors, including parasite load and infection, prescription medication (in fact, he recently wrote about this), and to some degree, environmental contaminants. I think he's just saying that these are comparatively minor factors for explaining the obesity epidemic, especially in rich nations. (And of course, obese people existed even in the ancient world). In regards to individual variation in obesity in the modern world, Guyenet does provide his own speculation, pointing to genetics. From his book, In modern affluent nations like the United States, genetic differences account for about 70 percent of the difference in body weight between individuals. They also play a prominent role in many of the details of our eating behavior, such as how much food we eat at a sitting, how responsive we are to the sensation of fullness, and how much impact food reward has on our food intake. In other words, whether a person is lean or fat in to...

Link to original articleWelcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Clarifying the palatability theory of obesity, published by Matthew Barnett on February 10, 2022 on LessWrong. Here, I intend to clarify the core claims of the palatability theory of obesity outlined by Stephan J. Guyenet in his book The Hungry Brain (reviewed by Scott Alexander). Previously, I had written a comment defending his theory against a recently popular alternative, proposed by Slime Mold Time Mold (SMTM), which states that environmental contaminants are responsible for the ongoing obesity epidemic. As with many other topics, I often find public debates about obesity frustrating because it's sometimes unclear to me what people mean when they champion a theory. To address this concern, I will briefly summarize (but not necessarily defend) what I see as the key elements of Guyenet's theory, including how it can be empirically falsified and distinguished from its competition. The theory in a nutshell The palatability theory is a theory of why obesity has increased over time. It posits that the primary cause is an increase in reward signals in the modern environment from processed food, mediated by the motivation system in the brain, causing us to overeat. This sounds very simple, but there are many ways to be confused about what the theory is actually claiming, and indeed, I think many people are at present confused about it. Therefore, I'm going to go through the main parts of the theory, step by step, in the hopes that this clears up some confusion. The datum to be explained The palatability theory of obesity is mainly trying to explain why humans, especially those in rich nations like the United States, on average weigh more and have higher body fat percentages than their recent ancestors at similar ages. Note that this is different from saying that the theory is trying to explain variation in individual obesity, at any given time, within a society. The palatability theory does not provide any direct explanation for why some people are more obese than others, whether and why some people's metabolisms are more efficient than others, why some people have more difficult time dieting than others, or why some people prefer hyperpalatable food relative to others. To be sure, the palatability theory can shed light on each of these questions, and it can certainly be empirically tested using data collected across space rather than across time. For example, if we compared two contemporaneous communities, one whose members ate a modern "cafeteria diet" and another whose members ate only traditional staples, like rice, quinoa, and lentils, then the palatability theory predicts that the second community would have lower levels of obesity. The theory does not say that the second community would have no obese people at all, just a lot fewer. I think a charitable interpretation of Guyenet recognizes the potential for other significant environmental factors, including parasite load and infection, prescription medication (in fact, he recently wrote about this), and to some degree, environmental contaminants. I think he's just saying that these are comparatively minor factors for explaining the obesity epidemic, especially in rich nations. (And of course, obese people existed even in the ancient world). In regards to individual variation in obesity in the modern world, Guyenet does provide his own speculation, pointing to genetics. From his book, In modern affluent nations like the United States, genetic differences account for about 70 percent of the difference in body weight between individuals. They also play a prominent role in many of the details of our eating behavior, such as how much food we eat at a sitting, how responsive we are to the sensation of fullness, and how much impact food reward has on our food intake. In other words, whether a person is lean or fat in to...

Research Reference: Francis JM, Perry EB (2021). The Influence of Packaging on Palatability and Shelf Life Stability of Horse Treats. Journal of Equine Veterinary Science. (3) 98. https://pubmed.ncbi.nlm.nih.gov/33663712/ FeedXL 10% Discount: : https://feedxl.referralrock.com/l/1NANCYMCLEA17/ --- Send in a voice message: https://anchor.fm/nancy-mclean/message Support this podcast: https://anchor.fm/nancy-mclean/support

On today's episode, John Ratzenberger sits down with Micronutrient's Dr. Chance Farmer to discuss how If an animal won’t eat their feed, we know they can’t utilize the nutritional value contained within it. That’s why the palatability of the feed is so important. Today we will visit the reasons why trace minerals play a vital role in the animal’s consumption. Join us for this week's episode of Nutra Blend's Animal Agriculture podcast!

This week on A Tale of Two Hygienists TIPisode we are joined by Kris Potts to talk about dry mouth. Kris educated us on what causes it, which patients may have it, and one of the products she uses to help combat it.    Episode Highlights What causes dry mouth Saliva and it's role with dry mouth  GC Dry Mouth Gel Product recommendation   Quotes   “It becomes not so much a matter of a product being right or wrong, good or bad, but more about giving our patients options”   “There are 1800 drugs and more than 80 classifications”   “Constantly sipping water throughout the day can be counterproductive”    “Water does not replace saliva”    “When recommending products, you need to know your why”    “For discomfort and system relief GC's Dry Mouth Gel is Great!”   “GC Dry mouth Gel will help stimulate salivary flow”    “Palatability directly effects patient compliance”    “If they don't like it, they are not going to use it”    Links   http://www.gcamerica.com/products/preventive/GC_Dry_Mouth_Gel/  http://www.gcamerica.com/ce/alleducation.php http://www.gcamerica.com  

This week on A Tale of Two Hygienists TIPisode we are joined by Kris Potts to talk about dry mouth. Kris educated us on what causes it, which patients may have it, and one of the products she uses to help combat it.    Episode Highlights What causes dry mouth Saliva and it's role with dry mouth  GC Dry Mouth Gel Product recommendation   Quotes   “It becomes not so much a matter of a product being right or wrong, good or bad, but more about giving our patients options”   “There are 1800 drugs and more than 80 classifications”   “Constantly sipping water throughout the day can be counterproductive”    “Water does not replace saliva”    “When recommending products, you need to know your why”    “For discomfort and system relief GC’s Dry Mouth Gel is Great!”   “GC Dry mouth Gel will help stimulate salivary flow”    “Palatability directly effects patient compliance”    “If they don’t like it, they are not going to use it”    Links   http://www.gcamerica.com/products/preventive/GC_Dry_Mouth_Gel/  http://www.gcamerica.com/ce/alleducation.php http://www.gcamerica.com  

Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2020.06.30.180646v1?rss=1 Authors: Garcia, A., Coss, A., Luis-Islas, J., Puron-Sierra, L., Luna, M., Villavicencio, M., Gutierrez, R. Abstract: Overconsumption of calorie-dense palatable foods, especially those with added sugars, is a contributing factor in the obesity epidemic. Although previous studies in mice have shown that GABAergic LHAVgat+ neurons evoke voracious eating, it is not known whether these neurons would be driving consumption by increasing palatability. Using optrode recordings, we measure sucrose palatability while VGAT-ChR2 transgenic mice performed a brief access sucrose test. We found that a subpopulation of LHAVgat+ neurons encodes palatability responses elicited by sucrose and that opto-stimulation of these neurons bias the intake towards the most palatable available tastant. In contrast, opto-self-stimulation of LHAVgat+ neurons convey a rewarding signal capable of enhancing the hedonic value of proximal stimuli. We conclude that LHAVgat+ neurons increase consumption by potentiating the palatability of the most proximal tastant available. These findings suggest that LHA GABAergic neurons could be a pharmacological target to modulate the palatability of caloric foods that produce obesity. Copy rights belong to original authors. Visit the link for more info

Richard Wassersug and The Tastiness (or Palatability) of Tadpoles, Motion Sickness in Amphibians, Frog Copulation in Microgravity, Reactions of a Snake and Turtle, Ecstatic About Eunuchs, Eggs All Sorts, Bird, Flesh, Every Kind, The Ups and Downs of Cows, and the Birth of Murphy’s Law. In episode #211, Marc Abrahams shows some unfamiliar research studies to Jean Berko Gleason and Melissa Franklin. Dramatic readings and reactions ensue. For More. Remember, our Patreon donors, on most levels, get access to each podcast episode before it is made public. Bruce Petschek, Audio Engineer Jon Shedler, Audio Engineer Seth Gliksman, Production Assistant --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/improbableresearch/support

Rachel Trotta shares how weight loss really works. This is part 2 of 2. Episode 889: [Part 2] How Weight Loss Really Works by Rachel Trotta on Equilibrium & Palatability Rachel Trotta is a certified personal trainer, fitness nutritionalist, and health writer living in Red Bank, New Jersey, and helping clients all over the world. She loves helping women transform their habits and their relationships to themselves, to help them achieve long-lasting results. The original post is located here: https://www.racheltrotta.com/fitness/weight-loss-really-works/ Visit Me Online at OLDPodcast.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Rachel Trotta shares how weight loss really works. This is part 2 of 2. Episode 889: [Part 2] How Weight Loss Really Works by Rachel Trotta on Equilibrium & Palatability Rachel Trotta is a certified personal trainer, fitness nutritionalist, and health writer living in Red Bank, New Jersey, and helping clients all over the world. She loves helping women transform their habits and their relationships to themselves, to help them achieve long-lasting results. The original post is located here: https://www.racheltrotta.com/fitness/weight-loss-really-works/ Please Rate & Review the Show! Visit Me Online at OLDPodcast.com and in The O.L.D. Facebook Group Right now for a limited time Blinkist has a special offer just for our audience. Go to Blinkist.com/OHD to start your free 7 day trial.

Rachel Trotta shares how weight loss really works. This is part 2 of 2. Episode 889: [Part 2] How Weight Loss Really Works by Rachel Trotta on Equilibrium & Palatability Rachel Trotta is a certified personal trainer, fitness nutritionalist, and health writer living in Red Bank, New Jersey, and helping clients all over the world. She loves helping women transform their habits and their relationships to themselves, to help them achieve long-lasting results. The original post is located here: https://www.racheltrotta.com/fitness/weight-loss-really-works/ Please Rate & Review the Show! Visit Me Online at OLDPodcast.com and in The O.L.D. Facebook Group Right now for a limited time Blinkist has a special offer just for our audience. Go to Blinkist.com/OHD to start your free 7 day trial. --- Support this podcast: https://anchor.fm/optimal-health-daily/support

Welcome to Bark & Wag’s 15 Minute Vet Talk – I am your host Polly ReQua   Today we are talking to Dr. Laura Brown, a Veterinarian and owner of Green Tree Animal Hospital in Libertyville, IL as we discuss dental health. Dr. Brown, thank you for taking the time to talk about dental health with our dogs.  Welcome and please let us know more about our dog’s teeth? Vet Clinic Hygiene Why it is important to have professional cleanings? How often? Why is it so important to your pet’s overall health? How it is done? Home Oral Hygiene Home oral hygiene can make a tremendous difference in your dog’s comfort and health.  There are several home care oral hygiene options from which to choose, but keep in mind that anything you can do to help prevent plaque and tartar accumulation will pay big dividends. What really matters is whether or not home oral hygiene will be provided over the long haul – considerable effort applied only for a short period or only occasionally will be of no long-term benefit.   Options for home oral hygiene that have been proven to be of benefit for dogs. Combining several methods will achieve the best results.  All methods of home oral hygiene share the goal of preventing or controlling periodontal disease by minimizing plaque (bacterial film) accumulation, and preventing the mineralization of the plaque to form calculus (“tartar”).   BRUSHING and TOOTH-PASTES: Brushing your dog’s teeth is the single most effective means to maintain oral health between professional dental examinations. This makes sense because the bacterial film known as “plaque” is the cause of periodontal disease. This film is easily disrupted by the simple mechanical effect of brushing the teeth. Frequent (ideally daily) brushing is recommended to maintain optimal dental health. Almost all dogs will eventually accept brushing. The key to success is to be patient and gradual in your approach, brushing mainly the outsides of the “cheek teeth” located under the upper lip. A dog that resists brushing frequently may have painful areas in the mouth that need to be addressed. A variety of products safe for pets are available in the marketplace. If you use a brush and a dentifrice, AVDC recommends pet-specific toothpastes. These come in flavors that dogs accept, such as poultry and seafood. Avoid human toothpastes as they often contain abrasives and high-foaming detergents that should not be swallowed or inhaled by dogs. Toothbrushes designed for dogs are soft and angled to assist in brushing the back teeth. Some dogs prefer finger brushes. A variety of “dental wipes” containing different products are available. The single-use wipes are rubbed daily on the outside of the teeth to remove plaque. CHLORHEXIDINE ORAL RINSE and GEL: Chlorhexidine is the most effective anti-plaque antiseptic. Chlorhexidine binds to the oral tissues and tooth surfaces, and is gradually released into the oral cavity. It is safe for pets and rarely causes problems, though it does have a bitter taste if palatability enhancers suitable for dogs are not included. Some dogs may object to the taste of products containing chlorhexidine while others accept it with no difficulty. The rinse is applied by squirting a small amount inside the cheek on each side of the mouth. The gel is applied by smearing it onto the teeth. The tongue and lips will spread the rinse or gel around the mouth. DIETS and CHEWS:  Several “dental diets” have been shown to be of benefit in decreasing dental disease. Some employ a specific kibble design and others include a chemical anti-tartar poly-phosphate ingredient.  Rawhide products and chew treats can be helpful if chewed daily, and some rawhide chews and biscuits contain an anti-tartar ingredient. Palatability is important – chewing every day is the ideal.Dogs are carnivores – they chew on bones in the wild. However, AVDC does not recommend cow hooves, dried natural bones or hard nylon products because they are too hard and do not mimic the effect of a dog tearing meat off a carcass. These hard products are associated with broken teeth or damaged gums. Chew toys are only of benefit if they are played with frequently and over the long haul – you can increase the dog’s willingness to chew by smearing palatable peanut butter or soft cheese on the product. Pet dogs should be monitored while chewing a chew treat or toy, as they may swallow large pieces, leading to a variety of digestive system disorders.        

Author April Hovav discusses her article published in the April 2019 issue of Gender & Society, “Producing Moral Palatability in the Mexican Surrogacy Market.”

The political junkie offers his take on the week's big political headlines, from President Trump's first veto to Beto O'Rourke and New Zealand's commitment to reform of its gun laws.

TOPICS News and updates from Liz [1:52] Introducing our guest, Randy Hartnell from Vital Choice [3:21] Environmental impact with seafood shopping [8:47] Farmed versus well-managed fisheries [13:48] B corporation status and what it means [21:58] Farmed fish and seafood [24:26] Contaminants in seafood [30:27] Perfectionism around buying seafood [34:21] Farmed Atlantic salmon [40:28] Palatability and affordability [42:33] Environmental impact on seafood [51:18] Randy's favorite subject to speak about [1:00:44] Rapid fire questions [1:02:59] Grab a copy of Diane's book, "Practical Paleo" - http://practicalpaleobook.com/ Want IN on Diane's 21-Day Sugar Detox? Check it out here -https://21daysugardetox.com/ Grab a copy of Liz's book "Eat the Yolks" - http://balbit.es/Amazon_EatTheYolks GET FULL EPISODE SHOW NOTES WITH TRANSCRIPT -http://balancedbites.com/episode358

This is the second nutrition Q&A with Borge Fagerli and the 4th webinar in total. To tune into the next Q&A, be sure to join the sustainable self-development Facbebook group. www.facebook.com/sustainableselfdevelopment To sign up for our upcoming training program, go to www.sustainableselfdevelopment.com Time stamps: 2:25 - Meal frequency: 2 vs 3 meal a day to build muscle 10:00 - Cholesterol on a high fat diet 15:00 - Omega 3 : Omega 6 ratio 18:15 - Body signals that mean eating too little/too much protein or fat 26:00 - Increasing metabolism and dieting on higher calories than before 28:15 - Calorie surplus during bulking - how much is just 'right' 34:00 - Transitioning back to eating carbs and the adaptation period there 38:05 - Changing people's eating behavior and relationship with food 45:30 - Sweetner use during a carnivorous diet

Allmänläkaren Anders Tengblad, PhD, som även skrivit en avhandling som berör typ 2 diabetes gästar denna vecka för att diskutera lågkolhydratkost vid viktnedgång och typ 2 diabetes. Det blir en lång diskussion med fokus på fördelarna som finns med att ge personer med övervikt och typ 2 diabetes rådet att äta en lågkolhydratkost. Vi tar även upp frågor så som vad det är som gör att människor ofta spontant börjar äta mindre kalorier och vad det är som leder till överviktsproblematiken idag. Dessutom diskuterar vi varför vården ibland inte verkar bemöta det intresse som finns från vissa patienter när det gäller att få hjälp med att faktiskt börja äta bättre och själv försöka göra någonting åt sina problem. På Tyngre Träningssnacks instagram kan du hitta bilder relaterat till detta (och tidigare) avsnitt. Hålltider 00:00:00 Introduktion av Anders Tengblad 00:03:09 Personer som äter LCHF som blivit bemötta dåligt inom vården 00:04:42 Doktorsavhandling på typ 2 diabetes 00:07:12 Hur Anders blev intresserad av kosten vid typ 2 diabetes 00:08:57 Hur det kom sig att Anders blev sedd som en "LCHF-doktor" 00:10:57 Sjukvården går lite i otakt med människors nya intresse för kost 00:14:20 Vad menar Anders när han säger lågkolhydratkost? 00:17:42 Varför skiljer sig resultaten så lite i långtidsstudier mellan olika dieter? 00:19:28 Vår obesogena miljö och individens skuld vid fetma 00:24:31 De stora skillnaderna i resultat mellan olika studier 00:27:52 Enkelheten är ofta en fördel för LCHF 00:29:59 Olika dieter som får människor att spontant äta mindre kalorier 00:33:27 Människor som inte går ner i vikt på LCHF 00:37:10 Blir människor inom våren onödigt mycket anti LCHF pga hur rörelsen ibland beter sig mot dem? 00:43:39 Undersökning kring vårdens syn på lågkolhydratkost för några år sedan 00:48:15 Testar man alla dieter innan en fetmaoperation? 00:51:55 Det finns för få dietister som kan ge bra understöd 00:53:00 Att tjata på folk för att ändra vanor fungerar väldigt dåligt 00:56:08 Vad kan man göra åt överviktsproblematiken på befolkningsnivå? 01:00:28 Palatability och överätning 01:03:59 Processad mat som anpassas för att passa med en diet 01:05:16 Vet människor vad som är en måttlig mängd? 01:07:30 En fettrik diet och kolesterolet 01:10:07 När man börjar med ett dåligt vs ett bra utgångsläge 01:12:34 Olika effekter från olika fettkällor 01:13:34 Långtidseffekterna av olika dieter är oftast okända 01:14:44 Kolesterol är en eventuell riskfaktor som måste ställas mot andra riskfaktorer 01:17:52 Vissas riskfaktorer försämras markant med LCHF 01:18:27 Hur ska man själv förhålla sig till vissa avstickande provresultat? 01:20:42 LCHF-rörelsens motstånd mot statiner 01:23:38 Människor vill ofta bara få höra att det som de äter är okej 01:25:32 Behöver man utesluta bönor, linser och rotfrukter? 01:28:18 LCHF vid diabetes typ 1 01:32:17 Följsamheten på sikt 01:34:43 När det ska firas någonting med skitmat hela tiden 01:39:11 Olika människor känner olika stort sug när de ser någonting gott

Sal, Adam & Justin discuss a Bloomberg article titled Americans are Retiring Later, Dying Sooner and Sicker In-Between (See it HERE) Why? There is strong evidence that our food supply may have something to do with it and some of the toxins are hard to avoid. Find out in this episode what to look out for and what you can do to protect yourself. Why Americans are Getting Sicker & Dying Younger (4:20) Glyphosate issue (11:49) Food quality/Processed foods (14:40) Vote with your dollar (26:30) Thrive Market! (29:13) Updated Nutritional Survival Guide (33:48) Becoming more aware Related Links/Products Mentioned: Americans Are Retiring Later, Dying Sooner and Sicker In-Between (article) Glyphosate Glyphosate and Roundup negatively affect gut bacteria (article) Variety, Palatability, and Obesity (study) Bayer's $66 billion deal for Monsanto is biggest takeover of 2016 (article) Thrive Market (Mind Pump sponsor) One FREE month's membership $20 off your first three purchases of $49 or more (That's $60 off total!) Free shipping on orders of $49 or more Why Americans Lead the World in Food Waste (article) Orchard City Kitchen Why Modern Foods Hijack Our Brains (article) 50 Years of Progress Halves Smoking Rate, But Can We Reach Zero? (article) WHO clarifies glyphosate risks (article) 10 Companies Where You'll Be Your Healthiest and Happiest (article) Read the first 3 pages of the (Updated INTUITIVE NUTRITION GUIDE) for FREE! People Mentioned: Chris Kresser (@chriskresser)  Twitter Robb Wolf (@robbwolf)  Twitter (@dasrobbwolf)  Instagram Zach Bush MD (@DrZachBush)  Twitter   Would you like to be coached by Sal, Adam & Justin? You can get 30 days of virtual coaching from them for FREE at www.mindpumpmedia.com. Get our newest program, MAPS Prime Pro, which shows you how to self assess and correct muscle recruitment patterns that cause pain and impede performance and gains. Get it at www.mindpumpmedia.com! Get MAPS Prime, MAPS Anywhere, MAPS Anabolic, MAPS Performance, MAPS Aesthetic, the Butt Builder Blueprint, the Sexy Athlete Mod AND KB4A (The MAPS Super Bundle) packaged together at a substantial DISCOUNT at www.mindpumpmedia.com. Make EVERY workout better with MAPS Prime, the only pre-workout you need… it is now available at mindpumpmedia.com Have Sal, Adam & Justin personally train you via video instruction on our YouTube channel, Mind Pump TV. Be sure to Subscribe for updates. Also check out Thrive Market! Thrive Market makes purchasing organic, non-GMO affordable. With prices up to 50% off retail, Thrive Market blows away most conventional, non-organic foods. PLUS, they offer a NO RISK way to get started which includes: 1. One FREE month's membership 2. $20 Off your first three purchases of $49 or more (That's $60 off total!) 3. Free shipping on orders of $49 or more Get your Kimera Koffee at www.kimerakoffee.com, code "mindpump" for 10% off! Get Organifi, certified organic greens, protein, probiotics, etc at www.organifi.com Use the code “mindpump” for 20% off. Go to foursigmatic.com/mindpump and use the discount code “mindpump” for 15% off of your first order of health & energy boosting mushroom products. Add to the incredible brain enhancing effect of Kimera Koffee with www.brain.fm/mindpump 10 Free sessions! Music for the brain for incredible focus, sleep and naps! Also includes 20% if you purchase! Please subscribe, rate and review this show! Each week our favorite reviewers are announced on the show and sent Mind Pump T-shirts! Have questions for Mind Pump? Each Monday on Instagram (@mindpumpmedia) look for the QUAH post and input your question there. (Sal, Adam & Justin will answer as many questions as they can)

This is one of the most powerful podcasts we have done at Ketogeek and delves into the Pandora's box and the bane of humanity: Cancer. Alison Gannett, surviving through a baseball size brain tumor, is not just leading the charge when it comes to tackling this disease but also an inspirational figure to look up due to her world class accomplishments. We call her the ‘Renaissance Woman’. Must listen, must share! Time Stamps: 2:30 What’s new In Alison’s life 3:35 Alison’s near-death experience with brain Tumor 6:41 Dr. Nasha’s Terrain Ten and how the Ketogenic Diet influences cancer 9:11 Therapeutic ketogenic diet vs. ketogenic diet for body re-composition 10:56 Finding reliable and useful resources for cancer patients 13:02 Why one-size-fits-all model doesn’t work for therapeutic reasons 15:36 Understanding how DNA expresses itself in blood chemistry 18:27 How DNA mutates through generations and externally present factors 20:08 How a high carb diet combined with heavy exercise creates inflammation 23:40 Could you map an ideal diet plan for a human being before they are even born? 26:26 How can I find out I have cancer? 29:43 What biomarkers are relevant and irrelevant for cancer? 31:54 How stress levels and emotional wellbeing can influence cancer growth 35:26 Palatability and food preferences in cancer patients 37:23 Appetite variation in cancer patients 38:56 Sources of proteins while undergoing cancer treatment 42:00 Cancers in which Keto may work or may not work 42:40 Challenges facing liver cancer using Keto 44:32 What kind of physical activities should or shouldn’t cancer patients do? 47:31 While fighting cancer, can it ever be too late? 49:47 Genetics, metabolic theory of cancer and multi-prong approach to fighting cancer 55:03 Hypothetically, what should I do if I have cancer? 56:29 If I am in the medical field, how do I orchestrate the treatment for cancer? 59:49 The future of healthcare and cancer research 1:01:08 What kind of educational events should one attend cancer treatment 1:03:23 Learning from our Paleo roots 1:05:46 How to reconcile with a terminal illness 1:11:17 What kind of support system do people need during cancer treatment? 1:13:38 Keto for people with compromised immune system 1:16:13 Does cancer treatment response vary with age? 1:17:54 What would Alison do if she had unlimited money? 1:20:04 Is there a mantra or motto for people who embark on a life-threatening disease? 1:21:31 Resources and plugs Bio: Alison Gannett is a Ketogenic Cancer Coach, Self-sufficienct farmer, Climate Change Consultant, and founder of Cooking to Conquer Cancer, The Save Our Snow Foundation and Rippin Chix Camps. Accolades: World Champion Extreme Skier, nominated  “CNN Hero of the Year”, Outside’s “Green All-Star of the Year”, and “Ski Hero of the Year″ Plugs: Alison Gannett: http://www.alisongannett.com/ Twitter: @AlisonGannett Dr. Nasha Winters: http://optimalterrainconsulting.com/ The Metabolic Approach To Cancer(Book): https://www.amazon.com/gp/product/1603586865/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1603586865&linkCode=as2&tag=optimterra-20&linkId=6433949b6edf01514b74b86c929f4c7e Tripping Over The Truth(Book): https://www.amazon.com/Tripping-Over-Truth-Metabolic-Illuminates/dp/B01C3BJI7O/ref=sr_1_1?s=books&ie=UTF8&qid=1503511286&sr=1-1&keywords=tripping+over+the+truth Low Carb USA: https://lowcarbusa.org/ Ketocon: https://www.ketocon.org/ Ketogenic Resources: www.Ketogenic-diet-resource.com

Can we eat our way out of our "invasive species" dilemma? Jackson Landers thinks that's part of the solution. The issue of invasives is becoming more prevalent as these species continue to spread, causing ecological destruction and the loss of native species and habitat all throughout our planet. As foragers and hunters, we have the opportunity to assist in the management of these non-native invasive species by targeting them when hunting and gathering.  We’ve been discussing invasive species throughout this season of ReWild Yourself Podcast, and today’s interview will be the first in an informal series investigating the topic. Our guest Jackson Landers is here to share his personal experience with eating invasives. Jackson is an author, science writer and adventurer based out of Charlottesville, Virginia, specializing in wildlife out of place. His most recent book, Eating Aliens, chronicles a year and a half spent hunting and fishing for invasive species and finding out whether we can eat our way out of some ecological disasters. In this episode, he recounts some of the interesting invasives he’s enjoying hunting and eating — from armadillo to lionfish. We discuss the true definition of invasive species, the effectiveness of hunting invasives as a form of eradication and how you can get involved with invasive species management. Enjoy this interview, and let’s keep this conversation going as we explore managing invasive species through hunting and gathering together this season! EPISODE BREAKDOWN: Show Introduction: Hunt + gather updates: Eating mackerel and milkweed season Chewstick update Q&A: Humanely killing fish Q&A: Roadkill On Invasive Species Introducing Jackson Landers How Jackson got into the world of hunting and fishing Breaking the barrier to entry into the hunting world Credible sources for hunting journals What led Jackson to invasive species Hunting the invasive armadillo Defining invasives Humans as an invasive species What caused the great mass extinctions of years past? How effective is hunting invasives as a form of eradication? Palatability and easy to eat invasives De-extinction explained Jackson’s prognosis for the future of human species and conversation How to get involved with Jackson

No one wants to overeat. And certainly no one wants to overeat for years, become overweight, and end up with a high risk of diabetes or heart disease– yet two-thirds of Americans do precisely that. In his book The Hungry Brain, Stephan J. Guyenet, PhD argues that the problem is not necessarily a lack of willpower or an incorrect understanding of what to eat. Rather, our appetites and food choices are led astray by ancient, instinctive brain circuits that play by the rules of a survival game that no longer exists. And these circuits don’t care about how you look in a bathing suit next summer. After earning a BS in biochemistry at the University of Virginia, Stephan pursued a PhD in neuroscience at the University of Washington, then continued doing research as a postdoctoral fellow. He spent a total of 12 years in the neuroscience research world studying neurodegenerative disease and the neuroscience of eating behaviour and obesity. His publications in scientific journals have been cited over 1,400 times by his peers. Here’s the outline of this interview with Stephan Guyenet: [00:01:01] Bland Food Cookbook. [00:01:57] Book: Wired to Eat, Book: The Case Against Sugar. [00:03:30] Neuroregulation of appetite. [00:05:04] How the brain makes decisions. [00:07:30] The Hungry Brain is for everyone. [00:09:51] How complete is the book? [00:11:31] Is it compatible with Taubes’s work? [00:14:38] Book: The Potato Hack. [00:15:40] Washington Potato Commission Leader Goes On All-Potato Diet. [00:15:56] Spud Fit guy. [00:16:40] Podcast with Ellen Langer: How to Think Yourself Younger, Healthier, and Faster. [00:17:06] Crum, Alia J., and Ellen J. Langer. "Mind-set matters exercise and the placebo effect." Psychological Science 18.2 (2007): 165-171. [00:19:24] Leptin, CCK, GLP-1. [00:20:08] Bariatric surgery, [00:22:36] Food preferences originate in the brain. [00:24:47] Glucose homoeostasis. [00:26:22] Steven, Sarah, et al. "Very low-calorie diet and 6 months of weight stability in type 2 diabetes: pathophysiological changes in responders and nonresponders." Diabetes Care 39.5 (2016): 808-815. [00:27:30] Dopamine: the learning chemical. [00:27:45] David Silver's Reinforcement Learning course. [00:33:20] Robert Sapolsky Dopamine Jackpot video. [00:34:07] Nose poking (optogenetics) experiment. [00:34:48] Light-activated ion channels. [00:38:08] Drug addiction [00:39:18] Book: The Distracted Mind: Ancient Brains in a High-Tech World. [00:41:50] Prescription for athletes looking to improve their body composition. [00:42:37] Effort barriers. [00:44:08] Satiety is generated by the brain based on what's going on in the GI tract. [00:45:51] Water, fibre, and protein create satiety. [00:46:13] Palatability. [00:48:28] First interview: Leptin and Hyperpalatable Foods with Stephan Guyenet. [00:49:09] Theobromine. [00:51:22] Book: The Hungry Brain. [00:51:27] stephanguyenet.com and wholehealthsource.org.

Thanks for listening to today's episode, even though it is very late! If you have any questions about motivation, fitness, or nutrition, go to www.triplefpodcast.com and leave a question as a comment on this episode! I will answer it on the show.   Also check out the YouTube channel, Fitness, Food, and Freedom.

Listen while Ashton, 12, and Leah, 10 and I discuss food, nutrition and why we eat the way we eat as a family.

Brianna Stubbs, PhD is an extraordinary woman on multiple levels. She was the youngest person ever to row across the English Channel, has represented GB at every age level and won gold at the World U23 Championships in 2013, and again at the senior level at the 2016 World Championships. Brianna will be looking to build on that success during the Tokyo 2020 Olympiad. If that wasn’t enough, Brianna recently gained her PhD in Biochemical Physiology at Oxford University where she worked alongside Dr Kieran Clarke to develop a novel ketone monoester that has recently been shown to improve exercise performance in endurance athletes. You should listen to this podcast to discover the special benefits of ketones and their supplementation. Here’s the outline of this interview with Brianna Stubbs, PhD: [00:01:10] Early rowing days. [00:02:10] Different types of athlete: rowing versus sculling. [00:03:14] Rowing training is mostly endurance, but the races are short. [00:05:00] 24 mMol/L blood lactate! [00:05:25] When Propel Coaching tested my lactate threshold I topped out at a measly 7.8. [00:06:18] Lactate clearance. [00:07:20] The road to medical school. [00:08:52] Kieran Clarke, PhD. [00:10:03] Juggling training and academic work. [00:12:19] Working on the ketone monoester. [00:12:39] Instant Ketosis: 0.4 to 6.2mM in 30 Minutes. [00:12:49] Ketone salts. [00:13:22] How ketone supplements improve athletic performance. [00:14:39] Ketones spare protein. [00:15:09] What type of events stand to benefit. [00:16:37] Sweet spot 2-4 mM? [00:17:16] Stellingwerff, Trent[Author] ? Ref [00:18:14] Palatability and tolerability. [00:20:11] What level of athlete stands to benefit? [00:21:29] 2% cycling performance over a 1h TT. See Cox, Pete J., et al. "Nutritional ketosis alters fuel preference and thereby endurance performance in athletes." Cell Metabolism 24.2 (2016): 256-268. [00:23:16] Diet vs supplements. [00:24:22] Interview with Mike T. Nelson: High Ketones and Carbs at the Same Time? Great Performance Tip or Horrible Idea… [00:24:36] Monocarboxylate transporter. [00:25:36] Randle cycle. [00:27:32] Ketosis implies a bias towards fat! [00:28:19] High glucose and ketones. [00:28:38] Exogenous ketones lower glucose. [00:29:42] Each person may be different. [00:29:59] Applications outside of sports performance. [00:31:48] Ketone supplements for weight loss. [00:32:14] Gibson, A. A., et al. "Do ketogenic diets really suppress appetite? A systematic review and meta‐analysis." obesity reviews 16.1 (2015): 64-76. And Paoli, Antonio, et al. "Ketosis, ketogenic diet and food intake control: a complex relationship." (2015). [00:33:07] Suppressed ghrelin. [00:35:02] Plans for the future. [00:36:23] Dominic D'Agostino. Lots of good interviews recently, including SNR #164: Dominic D’Agostino, PhD – Press-Pulse Model of Cancer Therapy, Ketones & Metabolic Drugs. [00:36:38] Volek J[Author] & Phinney SD[Author]. [00:36:54] PHAT FIBRE study (in press). [00:39:59] The Precision Xtra meter by Abbott measures only the physiological D-BHB. [00:41:10] Mass spectrometry chiral analysis. [00:41:49] Podcast: The Race to Make a Ketone Supplement, See Lincoln, Beth C., Christine Des Rosiers, and Henri Brunengraber. "Metabolism of S-3-hydroxybutyrate in the perfused rat liver." Archives of biochemistry and biophysics 259.1 (1987): 149-156. [00:42:13] Hsu, Wei-Yu, et al. "Enantioselective determination of 3-hydroxybutyrate in the tissues of normal and streptozotocin-induced diabetic rats of different ages." Journal of Chromatography B 879.29 (2011): 3331-3336. And Tsai, Yih-Chiao, et al. "Stereoselective effects of 3-hydroxybutyrate on glucose utilization of rat cardiomyocytes." Life sciences 78.12 (2006): 1385-1391. [00:46:39] Book: The Case Against Sugar by Gary Taubes. [00:47:14] Chris Masterjohn exchanging nutritional bogeymen. [00:48:32] Availability of the ketone monoester. [00:49:22] Brianna Stubbs (@BriannaStubbs) on Twitter.

DIA Editor-in-Chief Dr. Stephen Spielberg and Pediatrics Section Editor Dr. Ronald Portman discuss the special section on pediatrics in the September 2015 issue of TIRS, highlighting the challenges and opportunities they have faced in their research.   Introduction to the Pediatrics Special Section: New Horizons in Pediatric Drug Development   For further reading, please see the following articles mentioned in this podcast and/or featured in the Pediatrics Special Section: Applying Regulatory Science to Develop Safe and Effective Medicines for Neonates Attention-Deficit Hyperactivity Disorder and Pharmacotherapy—Past, Present, and Future Advancing Pediatric Psychiatry Research Best Practice Recommendations Regarding the Assessment of Palatability and Swallowability in the Development of Oral Dosage Forms for Pediatric Patients Regulatory and Funding Strategies to Develop a Safety Study of an Auditory Brainstem Implant in Young Children Who Are Deaf Food and Drug Administration Requirements for Clinical Studies in Pediatric Patients iCAN Providing a Voice for Children and Families in Pediatric Research

Dr. Hans H. Stein talks about experiments to test the hypothesis that pigs find diets containing DDGS less palatable than diets without it due to the DDGS diets' higher sulfur content.