Podcasts about Pectin

A BUSY WEEK!1st hooray - Women's Work - The Untold Story of America's Female Farmershas its PBS Premier on September 26 on KSPS serving the Spokane, WA area!But seriously - let's talk about jelly.  Yeah - I definitey learned great disdain for Jell-O as I grew up - cheap and ceerful, and it seemed like tawdry empty calories.  The research for this episode showed me it has a long and proud history as an exclusive food that us moderns poorly understand.As an American I am incredibly suspicious of savory jellies.  I have been fooled into missing some good stuff.  How did it all go wrong?  This episode holds a few clues.Also - finally all those references to Blancmange in British English media will make sense to all us American English types.But in the meantime - check out my appearance on TodayFood.comAnd - keep your ears out for the crossover episode about the 1st Glass of Coca-Cola from History Daily and Wondery Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

Episode 33: Food Additives of the RD Exam | Practice Questions Welcome nutrition enthusiasts and RDs2Be! Welcome to the Diet NPO Podcast. This week Zak runs us through the challenging concepts of Food Additives for the RD Exam. Come join us for some practice questions too! 1. Which of the following agents should be added as a bleaching agents to foods? A. MSG B. Citric Acid  C. Ammonia  D. Benzoyl Peroxide 2. Which of the following natural color additives should be added to promote blue-purple colors in frosting?  A. Beta Carotene  B. Blue #1  C. Beet Powder  D. Turmeric 3. The Food Additives present to thicken jello and marshmallows are:  A. Pectin and Gelatin  B. Rennet  C. Lactic Acid  D. Aspartame 4. Food additives such as glycol, glycerin, and sorbitol added to improve the moisture of foods are known as:  A. Enzyme Preparations B. Dough Strengtheners C. Humectants D. Leavening Agents Please rate, review, and subscribe wherever you get you listen and watch. DM for you RD Exam tutoring needs! IG: zak_snacks Youtube: zak_snacks Threads: zak_snacks

In this episode, we explore the incredible health benefits of apple cider vinegar (ACV). If you struggle with inflammation, digestive trouble, belly fat, and hormone imbalances then ACV can help relieve some of that discomfort by boosting stomach acid, aiding in digestion, reducing bloat, inflammation, and promoting weight loss.For those who suffer from frequent yeast infections or candida overgrowth, ACV can be a lifesaver. Its antimicrobial and antifungal properties help to eliminate infections at their source, promoting better health and well-being. One remarkable property of raw apple cider vinegar has shown impressive antimicrobial effects against harmful organisms like E. coli, S. aureus, and Candida albicans, making it valuable for maintaining gut health and overall immune health. This can be super helpful to reduce PMS, and treat conditions like PCOS and endometriosis as well as an infection of the uterine lining (endometritis). Additionally, ACV can enhance nutrient absorption, particularly calcium. Studies have shown that the acetic acid in vinegar boosts calcium absorption in the intestines, improving your body's ability to absorb these essential nutrients.Apple cider vinegar also aids in detoxification by helping to reduce body fat and naturally removing toxins that accumulate in fat cells.Despite its acidic nature, ACV has an alkalizing effect on the body due to the presence of acetic acid bacteria. This helps balance your body's pH, supporting metabolism, immune response, and intestinal wall healing.Maintaining a healthy weight is another important aspect of overall health, and ACV can help with that too. Studies have shown that acetic acid in ACV helps reduce body weight and triglyceride levels, supporting healthy weight and insulin levels.Moreover, ACV can help reduce stomach cramping and inflammation due to its pectin content. Pectin, a type of fiber, aids digestion by alleviating stomach cramps and reducing systemic inflammation and has been found effective in treating diarrhea in IBS patients.Lastly, if you suffer from constipation, raw apple cider vinegar might be just what you need. It helps restore healthy gut bacteria, crucial for maintaining regular bowel movements and keeping your digestive system regular.You'll Learn:How apple cider vinegar helps with digestion, weight loss and fertility The antimicrobial and antifungal properties of ACV and why it matters Ways ACV can aid in detoxification and nutrient absorptionThanks so much for listening to our podcast! If you enjoyed this episode and think others would love to hear it, please share it using the social media buttons on this page. Do you have some feedback or questions about this episode or want to be a guest on the show? Leave a comment in the section below or visit the website to contact me!

Does high sugar content have you down about canned goods? On this week's episode of Perfectly Preserved, we dive into canning with low sugar or no sugar.We cover every option for lightening up or eliminating the sugar in your canning recipes. You'll learn how to use fruit juice, how to substitute sugar for honey, and how artificial sweeteners affect a recipe. We also share our experience with Pamona's Pectin in low-sugar recipes. Use these tips to try on new healthy recipes or lighten up old favorites! Thanks for listening! Find the links and resources mentioned in today's episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comFollow us on InstagramJoin Anna @SmartHomeCanningJoin Jenny @TheDomesticWildflowerSHOW NOTES:See more from Anna on this episode here Support the Show.

Whether it's from our own garden or a local farmers market, spring and summer not only bring warmer days but the availability of fresh produce. Sue Becker gets your mouth watering with the delightful taste of  natural, unprocessed jam - sweetened to perfection. There's truly nothing better than fresh jam or jelly on warn, home-baked bread - made from freshly-milled flour. Link to Pamona's Pectin - https://bit.ly/pomonaspectin Easy Raspberry Jam Recipe - https://www.breadbeckers.com/blog/category/recipes/ Jam and Jellies Basic Canning Class Recording - https://www.breadbeckers.com/store/pc/Jam-Jellies-Basic-Canning-Class-June-8th-2023-Digital-Access-201p7509.htm June 15, 2024 CLass: IN PERSON https://breadbeckers.regfox.com/canning20240615a ONLINE https://breadbeckers.regfox.com/canning20240615b LISTEN NOW and SUBSCRIBE to this podcast here or from any podcasting platform such as, Apple Podcasts, YouTube, Spotify, Alexa, Siri, or anywhere podcasts are played. For more information on the benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com. Also, watch our video, Only Real Bread - Staff of Life, https://youtu.be/43s0MWGrlT8. Visit our website at https://www.breadbeckers.com/ Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers. *DISCLAIMER: Nothing in this video, demonstration, presentation, or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals. #jam #jelly #jamsandjellies #homemadejam #homemadebread #bread #toastedbread #freshbread #homebakedbread #homebaked #freshfruit #berries #farmersmarket #pamonaspectin #pectin #canning #canningfruit

The use of beet pulp in equine diets has sparked a wave of controversy, igniting fiery debates and arguments within the equestrian community. There are many myths and misconceptions surrounding the use of beet pulp, and people want to know if it is safe and beneficial for their horses or if it could be harmful. In this episode, I share safe feeding practises and explain what you need to watch out for when feeding beet pulp to your horse to help you decide whether or not it will benefit your horse.Understanding Beet PulpContrary to common misconceptions, beet pulp is not a high-sugar feed. It is primarily the fibrous material left behind after sugar extraction. It has an 18% crude fiber content that includes insoluble and soluble components, with a significant amount of pectin. Pectin is highly digestible and easily absorbed by horses, making beet pulp an exceptional source of dietary fiber. Given the importance of gut health and digestion, beet pulp offers a viable option for horses that require additional fiber, detoxification support, and improved microbial balance.Debunking Sugar MythsConcerns about sugar content often overshadow the benefits of beet pulp. While it originates from the sugar beet industry, beet pulp is not inherently high in sugar. It is essential to distinguish between sugar content and the glycemic index, which measures how carbohydrates affect blood glucose levels after consumption. The fiber in beet pulp mitigates its glycemic index, making it a suitable option for sugar-sensitive horses. Pelleted beet pulp, for example, ranks at approximately 69 on the glycemic index scale, well below the 100-mark set by oats. By soaking and rinsing beet pulp, the glycemic index can be further reduced to about 34, making it a crucial consideration for exceptionally sugar-sensitive horses. Concerns about Toxicity and GMOsThere are some concerns regarding the potential toxicity of beet pulp. Yet those issues largely depend on the manufacturing process and supplier practices. Chemicals used to remove beet tops, inorganic iron content, and soil mineral composition are all factors that affect the toxicity risks of beet pulp. Conducting thorough research and selecting reputable suppliers allows horse owners to minimize those concerns. The debate surrounding genetically modified organisms has prompted a growing demand for non-GMO beet pulp. Horse owners can find those products through diligent research or networking with fellow equestrians. Even though some concerns exist, the overall health benefits of the fiber content of beet pulp outweigh the potential toxicity issues, particularly when focusing on gut health and detoxification.Feeding Practices To Ensure Safe ConsumptionChoking is a concern when feeding horses beet pulp, especially when it is served dry or inadequately soaked, so proper feeding practices are essential to ensure safe consumption. Beet pulp can expand up to four times its volume, necessitating a four-to-one ratio of water to beet pulp during soaking. Soaking for two and a half to three hours, preferably with warm water, facilitates this process and prevents the pulp from absorbing vital fluids from the horse's digestive tract. I recommend a cautious approach for horses with compromised gut health or a history of digestive issues, starting with small quantities of soaked beet pulp and gradually increasing it to ensure their digestive systems can adapt. While choking incidents are rare, proactive soaking and proper feeding practices can mitigate this risk.Is Beet Pulp a Valuable Addition to Equine Nutrition?Beet pulp does emerge as a valuable addition to equine nutrition. Despite the ongoing debates and concerns, the potential benefits of beet pulp for digestive health, microbial balance, and detoxification remain...

We're all busy and have a lot on our schedules, and sometimes we only have time for a quick podcast. Come listen to this podcast short as we answer your questions in a short amount of time. Today we're answering the question about using Pomona's Pectin when making fruit leather. For more information and more great Homesteading Family content, visit the website here: https://homesteadingfamily.com/easy-fruit-leather-recipe/

Welcome back to our weekend Cabral HouseCall shows! This is where we answer our community's wellness, weight loss, and anti-aging questions to help people get back on track! Check out today's questions:    Marie: Hi Dr. Cabral -Thank you for the knowledge you share with your community. I've started listening to your podcasts a few months ago and feel like I'm finally on track with resolving autoimmune and gut issues. My question is on behalf of my 81-year old mother. She has essential tremors in her head/neck and hands. She experienced these around 20 years ago and they seemed to subside for 10-15 years and have resurfaced over the past few years. She used to be a vibrant and active person but over the past few years, the tremors have kept her from many activities. I was wondering if CBD gummies or other products might be helpful for her. She did experience a minor stroke in May 2022, but from what I understand, CBD gummies should have no adverse effects. Thank you for all your help!   Claudia: Hi Dr. Cabral, I love your podcasts. They've been helping me so much in my journey to health. My question is about Polyester in clothing. I have been slowly switching over to 100% organic cotton and linen. I've noticed that the Equilife T-shirts are now a Polyester blend. I thought that Polyester releases toxins (even if it is recycled Polyester), especially when submitted to heat like the dryer or sweating. Could you please share your thoughts on this. Thank you so much for all your hard work that you put into these podcasts.   Nancy: Hi Dr Cabral I am enrolled in Level 1 and just completed the module on stress and blood sugar and I want to make sure that I understand - does black coffee causes blood blood sugar increase Thank you Nancy   Gemma: I read just today that the FDA has approved a pill for the microbiome (first time approval) called SER-109. I am curious to get your opinion on this and whether it is potentially effective for SIBO-C. I have been experiencing recurring SIBO-C despite all the probiotics and good eating habits and various testing to understand my body but somehow this smithii gut bacteria thing keeps coming back so im wondering if this is a suitable option for me. I am not a fan of antibiotics and not sure if this product is working in that manner. Please explain in English for me what this is doing.   Nicole: I've always had poor gut health. I've done labs and I am completing the protocols to finally get that taken care of. But, there is a good chance that I passed poor gut health down to my son (who is 15 months old). He has an egg sensitivity (he gets a rash and throws up when he eats eggs). He also has Eczema. He has received all of his vaccines in order to attend day care. He also had numerous rounds of antibiotics for ear infections prior to getting tubes. I gave him a probiotic with each round of antibiotics. And I only feed him organic, grass fed cow's milk and organic, non-gmo, home cooked whole foods. Until I can run lab tests when he is 4 years old to address specifics, what else can I do for him in the mean time?   Marlyse: What are your thoughts about galactin 3 and the use of modified Citrus pectin?   Thank you for tuning into today's Cabral HouseCall and be sure to check back tomorrow where we answer more of our community's questions!    - - - Show Notes and Resources: StephenCabral.com/2703 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

Are you in the dark about when you need to use pectin in a recipe? On this week's episode of the Perfectly Preserved Podcast, we discuss how to know if you need to use pectin in your home canning recipe.We cover what pectin is, the relation between pectin and acid, and fruits with high pectin levels. You'll also learn which foods are low in pectin, natural ways to add pectin to a recipe, and how a fruit's pectin levels change as it ripens. Anna and Jenny share their experience testing different fruit combinations and how they affect the thickness of jams, jellies, and applesauce. Pectin is key to setting your homemade canned goods. This episode will guide you to understanding natural pectin and when to use commercial pectin!Listen to our episodes on The Role of Acid and The Power of Pectin.Thanks for listening! Find the links and resources mentioned in today's episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here https://smarthomecanning.com/blogs/news/perfectly-preserved-podcast-ep-42-how-to-know-if-you-need-pectinSee more from Jenny on this episode herehttps://thedomesticwildflower.com/perfectly-preserved-podcast-episode-42-how-to-know-if-you-need-to-use-pectin/

Show notes and links: https://www.chrisbeatcancer.com/dr-isaac-eliaz-the-survival-paradox-galectin-3-modified-citrus-pectin-and-integrative-cancer-therapy

Looking for a way to make jams and jellies with less sugar? On this week's episode of the Perfectly Preserved Podcast, share everything there is to know about Pomona's Pectin.We dive into why pectin is important in jams and jellies, where pectin is found naturally, and how Pomona's Pectin is different than other commercial pectin products. You'll learn who can benefit from Pomona's Pectin and Anna shares her experience using it.Pomona's Pectin offers benefits from low cost to addressing health concerns. Pick some up to give it a try!Listen to our episodes on pectin and perfect jams and jellies. Thanks for listening! Find the links and resources mentioned in today's episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here https://smarthomecanning.com/blogs/news/perfectly-preserved-ep-40-how-to-use-pomonas-pectinSee more from Jenny on this episode herehttps://thedomesticwildflower.com/perfectly-preserved-podcast-episode-40-pomonas-pectin/

Dr. Tau Braun makes his return to the Liberty Monks, unveiling compelling evidence that challenges the prevailing narrative of Covid-19. According to his findings, it appears that the pandemic may have been a strategically orchestrated false flag, designed to divert attention from the true depopulation weapon: the vaccine itself. Tau Braun Ed.D, MS. EMT U.S. National Counterterrorism & EMS Advisor and Trainer Chief Scientist, CounterBioterrorism (CBT) Division, BioChem Engineering Executive Director, Violence Prevention Agency (VPA) As a Clinical Psychologist, Dr. Tau Braun focused on integrative psychology and wellness. Post 9/11, Dr. Braun began to narrow his research and practice to understanding the causes of violence, the prevention and response to violence, and crisis psychology. As a U.S. National Counterterrorism and Emergency Management SME, Dr. Braun advises and trains educational institutions, healthcare facilities, corporations (including Fortune 100 and 500 companies), and both state and federal government organizations in Violence Prevention Strategies and Crisis Response, such as Threat Management; Active Attacker Prevention and Response, Counterterrorism, and Crisis Leadership. In 2019, Dr. Braun provided testimony on Mass Violence to the Texas Senate. Discover more about Dr. Braun's supplements at ⁠https://www.biochemstore.com/ Please subscribe at ⁠www.libertymonks.com⁠ to get up to date info on all of our latest episodes! Follow us on our ⁠Facebook page⁠ Follow us on: ⁠Twitter⁠ and ⁠Gettr⁠ See Select Videos on: ⁠YouTube⁠ ⁠Rumble⁠ ⁠Brighteon⁠ Listen on ⁠iTunes⁠, ⁠Spotify⁠ and ⁠Anchor⁠ Show Notes: [00:02:26] Medical patient advocacy. [00:03:51] Crisis stages and neighbor turning. [00:09:03] Bio warfare and its origins. [00:11:28] Blood coagulation and Spanish flu. [00:15:10] Fifth generation warfare. [00:18:11] Cell Penetrating Peptides. [00:23:29] The dark side of AI. [00:25:09] Law enforcement and military advantage. [00:28:12] Transhumanism and Technology. [00:31:37] Antihistamines and Fear. [00:35:12] Importance of antioxidants. [00:38:24] Lectins and Pectin. [00:42:53] Jab shedding in unvaccinated. [00:43:20] Importance of copper and zinc. [00:45:00] Food supplements and prepping. [00:50:21] Hardening of Arteries in Youth. [00:52:19] Vaccine-induced immune deficiency. [00:55:19] Credentials and character.

Heroes of Humility, use observational powers to find the truths & humor in awkward behavior. In this ep, HoHs explore weird habitual self-care preferences that have far reaching consequences for their health & even their beauty. Startling discoveries abound as listeners are taken on a Willy Wonka boat ride of dangerous adventure through HoH techniques to maintain physical prowess at any cost, even at the cost of looking insane.  In this special, tell-all-podcast learn about the sacrifices made by the HoHs in their passionate dedication to living forever, one grapefruit at a time. HoH bro 11 Charlie joins the show. Subscribe for updates, check us out on Facebook, YouTube, and at www.heroesofhumility.com

Welcome to the Instant Trivia podcast episode 791, where we ask the best trivia on the Internet. Round 1. Category: jackie robinson 1: Jackie's historic major league debut came April 15, 1947 at this Brooklyn Dodgers home park. Ebbets Field. 2: At age 28, Robinson won the very first of these awards for first-year players. Rookie of the Year. 3: Hall of Fame executive who went out on a "limb" to bring Robinson to the majors. Branch Rickey. 4: Jackie won the major leagues' first of these awards for first-year players. Rookie of the Year. 5: In 1956 Jackie was traded to this team, but retired rather than play for his old NYC rival. the Giants. Round 2. Category: begins and ends with "m" 1: The next one officially begins January 1, 2001. Millennium. 2: "Psychic" size between small and large. Medium. 3: According to the title of a 1953 film, it's what Ethel Merman wanted to be called. Madam. 4: We're talking major whirlpool with this. Maelstrom. 5: In a special promotion, Rite Aid pharmacies have tied this medical test to Mother's Day. Mammogram. Round 3. Category: country facts and figures 1: This third-largest country in area is home to over 1 1/4 billion people. China. 2: While Iran also exports fruit and nuts, this accounts for 80% of its exports. oil. 3: With a population density of about 7.0 per square mile, its people can easily duck Qaddafi. Libya. 4: .5% of the Greeks on this island live in the Turkish area and 1.3% of the Turks live in the Greek area. Cyprus. 5: The U.S. has the world's second-highest GDP per capita; this small nation next to Belgium beats it. Luxembourg. Round 4. Category: old business 1: Original occupation of William Warner of Warner-Lambert and Charles Walgreen of Walgreens. pharmacists. 2: In 1911 the Supreme Court ordered this oil company to split, creating 33 new independent companies. Standard Oil. 3: In 1916 Charlie Soderstrom joined this company and picked the brown for its trucks. UPS (United Parcel Service). 4: You can be sure it was this man who paid Nikola Tesla a cool million for his AC patents. George Westinghouse. 5: In 1922 George Mecherle founded this insurance company for those in agriculture. State Farm. Round 5. Category: yes, i can 1: No matter what you're canning, you need this space with no matter in it to seal the jar. Vacuum. 2: Keep canned fruit from darkening by adding ascorbic acid, better known nutritionally as this. Vitamin C. 3: Both these foods, the 2 main ingredients in succotash, should be packed loosely, as they expand. Corn and lima beans. 4: Quinces, rich in this thickening substance, can be added when jellying berries low in it. Pectin. 5: Add lemon juice to canned tomatoes to keep the level of this high enough to prevent botulism. Acidity. Thanks for listening! Come back tomorrow for more exciting trivia! Special thanks to https://blog.feedspot.com/trivia_podcasts/

Cannabis gummies have exploded in popularity in the last few years, and now a true game changer has hit the market. Building on 250 years of Kentucky Hemp tradition, Cornbread Hemp was founded by cousins Jim Higdon and Eric Zipperle and their team is on a mission to improve your quality of life! On this week's episode, Jim describes the various ways their farm-to-table approach to hemp products really makes a difference in quality! Plus some exciting upcoming events on this week's News Joint Wrap and the NBA beats the NFL to the punch in allowing their players to not only use cannabis without fear of punishment, but invest in and partner with cannabis companies! Support the showFollow the show on Facebook, YouTube, Twitter and Instagram!Looking for cannabis products? Head to 420 pipes and use the promo code: CANNABISMAN for 10 percent off your order! Blaze on!

In this episode, Isaac Eliaz together with Evan Hirsch, talk about Modified Citrus Pectin, Galectin-3, Long Covid & Chronic Fatigue.   Dr. Isaac Eliaz is a leading expert in the field of integrative medicine, specializing in cancer, detoxification, immunity, and complex conditions. He is a respected physician, researcher, best-selling author, educator, and mind-body practitioner. Dr. Eliaz partners with leading research institutes including Harvard, National Institutes of Health (NIH), Columbia, and others, to co-author studies on integrative therapies for cancer, heavy metal toxicity, and others. He is founder and Medical Director of Amitabha Medical Clinic in Santa Rosa, CA, where he has pioneered the use of therapeutic apheresis as an adjunctive blood filtration treatment for detox and chronic degenerative conditions.   To learn more about Dr. Isaac Eliaz, please visit: https://www.dreliaz.org/opt-in/   For more information about Dr. Evan and his program, Click Here.   Prefer to watch on Youtube? Click Here.   Please note that any information in this episode is for educational purposes only and does not constitute medical advice.

Dr. Sharon Stills interviews Dr. Isaac Eliaz, MD, MS, LAc, a leading expert in the field of integrative medicine - specializing in cancer, detoxification, immunity, and complex conditions - about the incredible benefits of modified citrus pectin. Dr.Eliaz delves into galectin-3's role in inflammation and how modified citrus pectin is able to block it. He also explains how modified citrus pectin can treat many different conditions including cardiovascular disease, kidney disease, liver disease, lung conditions, neuroinflammation, cancer, autoimmunity, and detoxification of pesticides such as glyphosate. In addition, Dr. Eliaz shares how he and his team have pioneered the use of the blood filtration treatment, therapeutic apheresis, as a groundbreaking clinical procedure for cancer, chronic kidney disease, Lyme disease, and other inflammatory conditions.

Qui dit fin d'année dit remise de prix au Gala des grands crus et des piquettes du Pharmascope! Ne manquez pas cette 6ème édition du Gala dans lequel Nicolas, Sébastien et Isabelle dévoilent les gagnants de célèbres catégories comme Meilleur nom d'étude, Étude la plus disciplinée ou encore la catégorie Alimentaire. ** Veuillez noter que cet épisode ne rencontre pas les critères d'admissibilité pour l'octroi d'unités de formation continue ou de crédits Mainpro+ Ressources pertinentes en lien avec l'épisode La catégorie “meilleur nom d'étude”Tapper EB et coll. Pickle Juice Intervention for Cirrhotic Cramps Reduction: The PICCLES Randomized Controlled Trial. Am J Gastroenterol. 2022;117:895-901. La catégorie “alimentaire”Inoue-Choi M et coll. Tea Consumption and All-Cause and Cause-Specific Mortality in the UK Biobank : A Prospective Cohort Study. Ann Intern Med. 2022;175:1201-11. Jones C, Francis J. Direct Uptake of Nutrition and Caffeine Study (DUNCS): biscuit based comparative study. BMJ. 2022;379:e072839. Koyama T et coll. Prune Juice Containing Sorbitol, Pectin, and Polyphenol Ameliorates Subjective Complaints and Hard Feces While Normalizing Stool in Chronic Constipation: A Randomized Placebo-Controlled Trial. Am J Gastroenterol. 2022;117:1714-17. La catégorie “gastro-intestinale”Doğan İG et coll. Abdominal Massage in Functional Chronic Constipation: A Randomized Placebo-Controlled Trial. Phys Ther. 2022;102:pzac058. La catégorie “auto-prélèvement”Aasbø G et coll. HPV self-sampling among long-term non-attenders to cervical cancer screening in Norway: a pragmatic randomised controlled trial. Br J Cancer. 2022;127:1816-26. La catégorie “étude la plus disciplinée”Liu D et coll. Calorie Restriction with or without Time-Restricted Eating in Weight Loss. N Engl J Med. 2022;386:1495-504. La catégorie “orthographe”Weiand D, Lumb J. Misspelling of antimicrobials by healthcare professionals. BMJ. 2022;379:o2946.

GET TRANSCRIPT AND FULL SHOWNOTES: melanieavalon.com/wendymyers 2:15 - IF Biohackers: Intermittent Fasting + Real Foods + Life: Join Melanie's Facebook Group At Facebook.com/groups/paleoOMAD For A Weekly Episode GIVEAWAY, And To Discuss And Learn About All Things Biohacking! All Conversations Welcome! 2:25 - Follow Melanie On Instagram To See The Latest Moments, Products, And #AllTheThings! 2:50 - AVALONX BERBERINE: This Natural, Potent Anti-Inflammatory Plant Alkaloid Reduces Blood Sugar And Blood Lipids, Aids Weight Loss, Supports A Healthy Body Composition, Stimulates AMPK And Autophagy, Benefits Gut Bacteria And GI Health, And More! Stock Up During The Launch Special From 12/16/22-12/31/22! AvalonX Supplements Are Free Of Toxic Fillers And Common Allergens (Including Wheat, Rice, Gluten, Dairy, Shellfish, Nuts, Soy, Eggs, And Yeast), Tested To Be Free Of Heavy Metals And Mold, And Triple Tested For Purity And Potency. Get On The Email List To Stay Up To Date With All The Special Offers And News About Melanie's New Supplements At avalonx.us/emaillist! Use The Code Melanieavalon For 10% Off AvalonX.Us And MDlogichealth.Com Text AVALONX To 877-861-8318 For A One Time 20% Off Code for avalonx.us 5:50 - FOOD SENSE GUIDE: Get Melanie's App At Melanieavalon.com/foodsenseguide To Tackle Your Food Sensitivities! Food Sense Includes A Searchable Catalogue Of 300+ Foods, Revealing Their Gluten, FODMAP, Lectin, Histamine, Amine, Glutamate, Oxalate, Salicylate, Sulfite, And Thiol Status. Food Sense Also Includes Compound Overviews, Reactions To Look For, Lists Of Foods High And Low In Them, The Ability To Create Your Own Personal Lists, And More! 6:30 - BEAUTYCOUNTER: Non-Toxic Beauty Products Tested For Heavy Metals, Which Support Skin Health And Look Amazing! Shop At beautycounter.com/melanieavalon For Something Magical! For Exclusive Offers And Discounts, And More On The Science Of Skincare, Get On Melanie's Private Beautycounter Email List At Melanieavalon.Com/Cleanbeauty Or Text BEAUTYCOUNTER To 877-861-8318! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz Join Melanie's Facebook Group Clean Beauty And Safe Skincare With Melanie Avalon To Discuss And Learn About All The Things Clean Beauty, Beautycounter And Safe Skincare! 11:00 - Wendy's Personal Story 15:00 - Wendy's Heavy Metal Exposure 16:15 - Low Vs. High Mercury Fish 16:35 - Different Styles Of Toxin Testing 19:10 - How Much Detox Is Enough? 21:50 - Heavy Metals Effect Inside The Body 27:05 - Processed Foods 29:45 - BLISSY: Get Cooling, Comfortable, Sustainable Silk Pillowcases To Revolutionize Your Sleep, Skin, And Hair! Once You Get Silk Pillowcases, You Will Never Look Back! Get Blissy In Tons Of Colors, And Risk-Free For 60 Nights, At Blissy.Com/Melanieavalon, With The Code Melanieavalon For 30% Off! ​33:25 - Carcinogen Classification 33:35 - Half Life Of Heavy Metals 36:40 - Herbs & Spices As Detox Agents 38:35 - Air Filtration 41:00 - How To Start A Detox Protocol 44:00 - Is A General Detox Enough? Do You Have To Detox Specific Metals? 46:50 - Hair Testing 49:00 - Coffee Enemas 53:20 - SUNLIGHTEN: Get Up To $200 Off AND $99 Shipping (Regularly $598) With The Code MelanieAvalon At MelanieAvalon.Com/Sunlighten. Forward Your Proof Of Purchase To Podcast@MelanieAvalon.com, To Receive A Signed Copy Of What When Wine! ​55:45 - Modified Citrus Pectin 56:50 - Chlorella 59:00 - Forms Of Chlorella & Spirulina 59:45 - Redistribution During Detox 1:02:25 - Ness Bioenergetic Health Practitioners 1:05:20 - Getting A Ness Scan 1:05:45 - Rife Machines 1:07:20 - FEALS: Feals Makes CBD Oil Which Satisfies ALL Of Melanie's Stringent Criteria - It's Premium, Full Spectrum, Organic, Tested, Pure CBD In MCT Oil! It's Delivered Directly To Your Doorstep. CBD Supports The Body's Natural Cannabinoid System, And Can Address An Array Of Issues, From Sleep To Stress To Chronic Pain, And More! Go To feals.com/melanieavalon To Become A Member And Get 40% Off Your First 3 Months, With Free Shipping! 1:10:10 - Addressing Emotional Trauma 1:15:50 - Infrared Sauna 1:19:40 - Human Growth Hormone 1:20:15 - Intermittent Fasting 1:22:30 - The Evolution Of Detox Protocols 1:23:40 - Pharmaceutical Chelation 1:26:45 - Challenge Urine Test 1:27:45 - What Can Someone Expect From The Myers Detox Protocol 1:30:10 - Will You Feel Bad During Detox?

Do you find yourself agonizing over pectin? On this week's episode of the Perfectly Preserved Podcast, we deep dive into the magic of pectin in canning. We'll give you a clear understanding of pectin and when to use it to ensure your recipes set beautifully. We cover when to use pectin, different types of pectin that are commercially available, what pectin is made of, and naturally occurring pectin. We also offer advice for ensuring the best-tasting jams, jellies, and pie fillings. Pectin is an integral piece of successful canning, but that doesn't mean it has to be a point of stress. Listen in for clarity and tips you can take straight to your jars!Join Anna and Jenny on Instagram to connect and learn more.Thanks for listening! Find the links and resources mentioned in today's episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comSHOW NOTES:See more from Jenny on this episode here https://thedomesticwildflower.com/perfectly-preserved-episode-6-pectinSee more from Anna on this episode herehttps://smarthomecanning.com/blogs/news/perfectly-preserved-podcast-ep-6-pectin

Dr. Barb Ingham, food safety extension specialist with the University of Wisconsin-  Extension, shares insight on using pectin. See omnystudio.com/listener for privacy information.

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Michael Ofei discusses what gelatin is, how it's made, where it's used, and what alternatives are available. At TheMinimalistVegan.com. Original post: https://theminimalistvegan.com/is-gelatine-vegan/  Maša and Michael Ofei are best selling authors, passionate bloggers, youtubers and podcasters, exploring what it means to live with incredible intentionality. They create lots of amazing content covering a range of topics including minimalism, veganism (and delicious recipes), zero-waste living, productivity, consumerism, and travel amongst other things. Check them out at theminimalistvegan.com where you can also find links to their podcast and their youtube channel where you can see them create delicious vegan food. How to support the podcast: Share with others. Buy some merch: https://www.plantbasedbriefing.com/shop Leave 5-star rating and review on  Apple: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866  Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF Amazon: https://www.amazon.com/Plant-Based-Briefing/dp/B08K59CRM4/ref=sr_1_3?crid=18XNAH6UMO9L5&keywords=plant+based+briefing&qid=1643393899&sprefix=plant+based+briefi%2Caps%2C168&sr=8-3  Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #veganpodcast #plantbasedpodcast #plantbasedbriefing #minimalistvegan #gelatin #gelatine #gummybears #marshmallows #collagen #gelita #agaragar #carrageenan #pectin #guargum #xanthangum #locustbeangum

Gelatin and pectin are the two gelling agents used when cooking gummies. Global Widget Senior Formulation Specialist Sara Brown and Innovation Manager Ashley Huber discuss the differences in gummies when using either one. We discuss why manufacturers may choose one over the other. Plus, we discuss what functional ingredients work well with either and the use of plant-based pectin in vegan gummies.

Dr Bryan Ardis rejoins the MAGA Institute Podcast to discuss new deathjab data and what you can do to protect yourself if you have gotten injected and/or infected.

FoodBev Media's Rafaela Sousa rounds up this week's food and beverage news, including Cargill opens $150m pectin processing plant in Brazil; PepsiCo to invest $64m to expand Uruguay plant; Sonae acquires Gosh! Food owner for around £64m; and more.

Our environments are full of toxic chemicals, from the air we breathe to the water we drink.  Given the negative impact to our mental and physical health, what steps can we take to reduce our load and protect ourselves?Rebecca Faulkner a board-certified psychiatric mental health nurse practitioner is joining me to break down what toxins we need to be aware of and the steps we can take to reduce our exposure and toxic load.  In this episode Rebecca answers the following questions: ·     How to reduce your toxic load?·     Should you detox or cleanse?·     What are binders and how to use them?·     Could sauna's help?·     What are marine phytoplankton's and modified citrus Pectin?·     Do you need magnesium and how can Epsom salt baths help?·     Plus so much more!To learn more about Rebecca, visit  https://www.transforminganxiety.com/32Follow Dr. Sekandari on:Instagram: https://www.instagram.com/dr_nafisa_sekandariFacebook: https://www.facebook.com/dr.sekandariJoin private FB Group Transforming Anxiety: https://www.facebook.com/groups/transforminganxietyWatch Video Recording on YoutubeTo learn more about Dr. Sekandari's Transforming  Anxiety Course, a self paced, online course that helps you manage and control your anxiety from the comfort and privacy of your own home, visit https://www.transforminganxiety.com/course

Blend Cider is Like Building an Orchestra Ryan Monkman of FieldBird Cider in Ontario has helped Ria sort through the process of getting cider that has been conditon for over two years into the bottle! Now that we have learned how to make sure the cider is completely fermented, know the exact amount of sugar remaining in the cider and have done the math to determine how much sugar and what kind of yeast to add at the time of bottling to produce sparkling cider it is time to blend or not? Ryan and Nicole Monkman - FieldBird Cider Ryan describes this stage as building an orchestra. Knowing what musicians go well with others is key to making the perfect tune. For cider it means: Pulling samples from all your batches of cider and know that Tannins and acid work well together tannin though can mute aromatics when pushing aromatic - acid helps as does high alcohol Blending Taste Tips When tasting a lot of either sweet, or acid forward ciders the more your palate will become accustom to either profile. Tannin does the opposite, as the tannin begins to build up in your mouth. So as you taste more a tannic product over time you may think it is becoming more tannic, but it is not. Your palate is just overloaded and tricking you mind to think that the cider is over the top, when it may be perfect! Tannin bind with protein. If you swirl and sip, you will notice there are a lot of globs in the spit. Yucky but true because the tannin has binded with the protein in your mouth Refresh your mouth when Tasting for Blending Add protein to your mouth is a good way to off set the tannin. Cheese works, but if it is too strong of a cheese that can lead you donw a different rabbit hole of tastes. Instead, do as Ryan does in the lab, and mix pectin with water! The pectin will bind to the tannin and clear your palate. Pectin is tasteless and will really help to refresh you palate. Or leave the sample and come back to it a Use pectin to clean your palate during a lot of tasting. Pectin helps to clear the palate after a whole bunch of sips of sweet cider. Bâtonnage, Nano Proteins and Perceptions of Sweetness Bâtonnage  is stirring the cider into the. lees over time the span of its life in a barrel. Autolyis takes places, which is the breaking down of yeast cells in the cider during over time... usually 9 month into the process of bâtonnage. The human palate perceive the resulting nano proteins as sweetness. It can balance then acid and also add mid palate: which provides that full mouth feel that lingers. Contact for Ryan Monkman at FieldBird Cider website: https://www.fieldbird.ca/ Instagram  FieldBird https://www.instagram.com/fieldbird.cider/ Ryan Monkman https://www.instagram.com/rgmonkman/ Listen to past episodes with Ryan Monkman Ep: 269 Gross Lees in the Barrel | Ask Ryan 2021 Ep: 270 Cidermaker Tips to Avoid Bottle Bombs | Ask Ryan 2021 Ep 271 The Exquiste Slurry | Ask Ryan 2021 AskRyan Quarantine Quad series 2020   Part 1 Part 2  Part 3 Part 4 131: Cider Barrels with a Cooper, a Maker & Thierry Lemaire 132: Barrels & Bâtonnage 168: Barrel Aging Cider Inspiration Mentions in this Chat Totally Cider Tours - Reserve your seat for 2022 tour contact mailto:info@ciderchat.com Northwest Cider Club  Fermentis by Lesaffre - Q&A #20: What is the lag phase that yeast go through during the beginning of fermentation? Two upcoming Fermentis seminars May 20th - Session 1 for craft and industrial:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-1/1135676May 27th - Session 2 for home cider makers:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-2/1135696 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Do you often crave a healthy yet filling snack? CEO of Will Kornegay sat down with the guys to discuss the ways that he helps farmers by using their excess produce. Here's what the guys learned; How to make a healthy protein gummy aka fruit chewable from all natural produce? The fact that polyphenols are proven for better absorption (of nutrients) and bio-accessibility as well as demonstrate anti-inflammatory and anti-diabetic properties.  What is Why is used? Where do gelatin and come from? This is a chewy episode!     Support our Sponsors: is an innovative initiative to improve children’s health and well-being and keep North Carolina’s businesses competitive. It is employer-led change to increase access to research-based, family-friendly practices — big and small — that improve workplace productivity, recruitment and retention; grow a strong economy; and support children’s healthy development.  Think Differently About Dessert Use promo code 'NCFB' at checkout! The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact:  or  

Steve Matzke is Senior Manager of Pioneering Innovation for CP Kelco, a global provider of nature-based ingredients, and he is based in San Diego. Steve received a master’s degree in chemical engineering from UC-Berkeley and has spent the majority of his career in process development and the manufacturing of fermentation-derived ingredients. He has intimate knowledge of large-scale fermentation processes and has spent significant time in all three of CP Kelco’s fermentation manufacturing sites in the U.S. and China. His current focus is in the alternative protein space and how CP Kelco can contribute to this evolving foodscape. CP Kelco has nearly 90 years of experience serving food, beverage and consumer products manufacturers worldwide. The company unlocks nature-powered success and applies innovation and problem solving to develop tailored solutions for its customers. Pectin, gellan gum and citrus fiber are among the nature-based ingredients in CP Kelco’s portfolio. Learn more at https://cpkelco.com. --- Support this podcast: https://anchor.fm/futurefoodshow/support

Commentary by Dr. Douglas Mann

On today's episode of Blipping Issues, Dave, Nastassia and The Rest tackle a bunch of listener questions. Dave shares his advice for young bartenders, and tries to troubleshoot some pectin and carbonation problems. Plus, the crew speculates on the specifics of Claire's Kendall-Jackson Juice Cleanse and Matt learns that he's been a Tuna Casserole fan this whole time. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Image by YuMaNuMaHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.

Alright, guys, if you haven’t voted yet you know you have to drop your ballot at a dropbox, right? Do that, then you can listen to our anxiety filled pre-election episode, okay? Mary watched the Borat movie. Sorry for the Halloween talk after Halloween, but Bill wants to warn you about edibles. Shawn Kemp opened a weed store in Seattle. Bill declares: Gumby Rules! Bill is still trying to turn this into a Taxi podcast. Kelley’s going to tackle a Pectin candy recipe, if she can figure it out. Mary has another confusing stair update. Mary responds to an newsletter from her financial guy. We discuss the saying “keep a stiff upper lip.” Mary’s Shit List of the Week: Using stock footage of needles in television adds. Ice Cream Truck of the Week: Oil Spray set from Costco. Will there be more real Christmas trees sold this year? What about turkeys? We read some recipes by first graders! Kelley’s Hint List! Replace your curtains with transparent ones to save electricity. Umpire Pants Out!

Link to bioRxiv paper: http://biorxiv.org/cgi/content/short/2020.07.24.220400v1?rss=1 Authors: Martis B, S., Droux, M., Deboudard, F., Nasser, W., Meyer, S., Reverchon, S. Abstract: A rapid and sensitive High Performance Liquid Chromatography (HPLC) method with UV and fluorescence detection is developed for routine analysis of 2-Keto-3-deoxy-gluconate (KDG), a catabolite product of pectin and alginate. These polysaccharides are both used for biofuel production and to generate high-value-added products. HPLC is performed, after derivatization of the carbonyl groups of the metabolite with O-phenylenediamine (OPD), using a linear gradient of trifluoroacetic acid and acetonitrile. Quantification is accomplished with an internal standard method. The gradient is optimized to distinguish KDG from its close structural analogues such as 5-keto-4-deoxyuronate (DKI) and 2,5-diketo-3-deoxygluconate (DKII). The proposed method is simple, highly sensitive and accurate for time course analysis of pectin or alginate degradation. Copy rights belong to original authors. Visit the link for more info

Today, we talk about what it takes to get your jams and jellies to set. Pectin – what it is. The concept... The post CS-042: Get Your Jams and Jellies to Set appeared first on Canning Season.

Functional Naturopath Dan Sipple is back on the show with Mason today to discuss the intricaces of gut health. The pair explore the methods you can use to optimise your health and build a rocking microbiome.  "You're the custodian of your microbiome. Look after it, learn how to nurture it, learn what affects it.. You want to pass that on to your kiddies. So do right by it and live long and prosper." Dan Sipple (inspired by Dr. Jason Hawrelak) Mason and Dan discuss: The origins of your personal gut bacteria and the critical life stages in which your microbiome is influenced. Gut health and pregnancy preparation. What to look out for when purchasing a probiotic supplement. Preboitics and botanical dietary variation as long term strategies for sustainable microbiome health. The lifestyle factors that damage health. The danger of restrictive diets, particularly those deficient in dietary fibre. The types of prebiotic fibre and what foods contain them (see resource section below for specifics) The benefits of short chain fatty acids (SCFA's) such as butyrate. The pros and cons of fermented foods. Soluble and insoluble fibre. How to create a gut friendly plate. Colonics and enemas. The various microbiomes within the body as a whole e.g. the scalp, the mouth, skin etc. Essential oils and the disastrous antimicrobial action they can have on the microbiome.   Who is Dan Sipple? Dan is a also known as The Functional Naturopath who uses cutting-edge evidence-based medicine. Experienced in modalities such as herbal nutritional medicine, with a strong focus on environmental health and longevity, Dan has a wealth of knowledge in root-dysfunction health.    Resources: Dan Website Dan Instagram   Gut Health Podcast 1 Gut Health Podcast 2 Candida And Medicinal Mushrooms Podcast  Vaginal Steaming Podcast Microbia Lab Testing Missing Microbes Book Prebiotic Foods: Inulin/Fructooligosaccharides (FOS) – asparagus, dandelion, onion, garlic, leek , chicory, burdock, artichoke. Galactooligosaccharides (GOS) – legumes, beans, beets, lentils, etc. Pectin - apples, bananas, potatoes, berries. Resistant Starch - green bananas, cooked cooled potatoes, plantains, sorghum, sweet potatoes.  Polyphenols - the skins of dark fruits/veg best e.g. pomegranate, blackberries etc. Partially Hydrolyzed Guar Gum (PHGG). Polysaccharides/beta glucans - medicinal mushrooms, oats etc Strain Specific Probiotics - What Strain For What Condition:   Leaky Gut/Strengthing The Ingregrity Of Gut Lining Saccharomyces boularrdii Lactobacillus rhamnonsus GG Lactobacillus reuteri DSM 1224 Bifidobacterium longum BB536   Establishing A Healthy Microbiome - Mums and Bubs Lactobacillus rhamnosus GG Bifidobacterium breve M-16v Bifidobacterium longum BB536 Bifidobacterium animalis BB-12 Maintaining General Gut Health - Kids and Adults L.rhamnosus LGG Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 Lactobacillus rhamnosus HN001 Bifidobacterium animalis ssp. lactis HN019 Rebuilding Microbiome Post Antibiotics Bifidobacterium animalis ssp. lactis BB-12 Lactobacillus rhamnosus GG Saccharomyces cerevisiae (boulardii) (SB) Allergies / Autoimmunity Lactobacillus rhamnosus GG Lactobacillus paracasei LP33 Poor Immunity / Recurrent infections Lactobacillus rhamnosus GG Lactobacillus acidophilus NCFM Bifidobacterium lactis Bi-07 Lactobacillus plantarum HEAL9 Lactobacillus paracasei 8700:2 Lactobacillus fermentum CECT5716 Lactobacillus reuteri DSM 17938 IBS Lactobacillus plantarum 299V   Candida / Dysbiosis Saccharomyces cerevisiae (boulardii) (SB) Bifidobacterium lactis Bi-07   Metabolic health/Weight Loss Bifidobacterium animalis spp. lactis B420 Bifidobacterium animalis ssp. lactis HN019   Q: How Can I Support The SuperFeast Podcast?   A: Tell all your friends and family and share online! We’d also love it if you could subscribe and review this podcast on iTunes. Or  check us out on Stitcher :)! Plus  we're on Spotify!   Check Out The Transcript Here:   Mason:   (00:01) Hey everybody, welcoming SuperFeast podcast, favourite special friend Dan Sipple. Hey man.   Dan Sipple:   (00:09) Hi buddy. How you doing?   Mason:  (00:10) Yeah, really good. Really stoked to be having this conversation with you. It's been a little bit since we've had a podcast. You guys are cooking a baby? You know that happend since...   Dan Sipple:  (00:20) It's been a while.   Mason:  (00:21) Since our last chat. Yeah, that makes it a long while. Maybe we didn't realise you're in the early stages of baking.   Dan Sipple:  (00:27) Yeah baking again. It's good. It's nice and timely but with a good microbiome rehash because it's all so fresh in the mind.   Mason:  (00:36) Yeah. Sweet. So guys, we get a lot of people asking around gut health and Dan and I did a two part like a mega dive into gut health. We'll put the links to that in the show notes. We also did a real good conversation with Sage around candida and fungal infection, which crossed over a lot with a lot of big gut information and seemed like the missing piece was coming out of the FAQ we get around.   Mason:  (01:07) Which probiotic should I be taking? Should I be doing sauerkrauts and fermented foods? What's the best diet to support a microbiome, so on and so forth. And Dan and I got jamming about it a little bit when we realised we had a pretty mega podcasts that we could probably hash out. And so that's what we want to talk about.   Mason:  (01:23) We want to dance around the microbiome, the clinical setting of getting your gut health back into balance. What does that look like? And then what does that look like after the clinical setting, clinical probiotics perhaps. Diets and extreme diets and how they cross over into being for and against a long term strong microbiome, and when it's time to cruise over into more of a lifestyle diet, that's generally going to support many areas of the body, like our cellular metabolism and various organs.   Mason:  (01:58) But as well as that a microbiome and see some of the pitfalls that can come about when we over identify and go a little bit too long in a diet that's a little bit extreme. So yeah, I'm really looking forward to it because it's brought it up for me as well. Just like, all right, what's my long, because I think I'm doing really well in myself to not be overly identified with a dietary system. It's taken a lot for me over the years and just really just setting in, nestling into the home and the home cooking vibe and just making sure I've got all my little principles and while maintaining my particular healthy foods that I like, romance in the kitchen, creating a diet, which I think is going to be sustainable over decades and decades, but what are those little principles and distinctions to ensure that I'm really rocking my microbiome as I go along. But it doesn't need to be an extremism in doing one thing or another. So, yeah, any thoughts for you going into this podcast in the beginning before we dive into the first topic?   Dan Sipple:  (03:09) I think it'd just be a good opportunity, like you say, just to really look at it over the course of a lifestyle as we spoke about designing a lifestyle that supports a healthy microbiome from basically mum's gut health from our infancy as kids and then right through the teenage years and early adulthood and into the older years and having a longevity plan because there's definitely challenging time periods I feel like throughout the course of a human's life where for instance, like mode of birth, that's one of the biggest ones, whether the baby is a C-section or a natural birth.   Dan Sipple:  (03:51) And then as the immune system is developing in childhood, all that exposure to different microbes and lots of chance to pick up different bugs and whatnot. So, the chances of going on things as a child like antibiotics from say two years of age to eight years of age is another critical point. And then I feel like again, in the teenage years when people tend to throw caution to the wind and really tests their microbiome. Test their gut barrier function. The insults that get thrown at it, that's another critical time point that I guess as a clinician you see those patterns emerge quite often in people's stories. It's like you'd be doing a case history with someone. First question I usually lead with and all my patients will know this is birth mode.   Dan Sipple:  (04:40) How are we birthed? Was it a C-section, was it natural? What was mum's health like? Does mum have gut issues, et cetera. And the reason we ask around that is because every human's microbiome on the planet is their mum's. That's how it gets passed down. And essentially if you're vaginally birth, then you're seeded through that process. That's where your microbiome in your gut is seeded for life. So that's very, very critical. Hence why with birth modes that differ to that. So C-section for example, which is medically necessary in a lot of cases, don't get me wrong, but that can be a very initiating disturbance to long term gut issues or long term risk in terms of inflammatory conditions.   Dan Sipple:  (05:28) So in a nutshell, vaginal birth, lower risk of inflammatory conditions, gut conditions, skin conditions, et cetera, C-section higher risk. And then that flows over to whether you're bottle fed or breastfed. Same deal.   Dan Sipple:  (05:45) So yeah, going back to what I was saying, the infancy period, the teenage period. I feel like once you're in adulthood and life slows down a little bit, that's probably less... There's always going to be exceptions to the rule but there's probably less risk factors there. But it's generally speaking, anytime there's those big quantum leaps in development I reckon, you might want to be mindful.   Mason:  (06:09) They create little forks in the road and you can go down a particular trajectory with your health, and as you said, teenage years, it's when you are there to test yourself. You've got a lot of Jing and Kidney Essence in the system. But sometimes we don't have a conversation in our culture about just how far past the barrier we go a lot of the time. And respecting that you really... It's not a moral conversation. I don't have to feel bad and we can always do what we can to get back into balance. But it's very hard to heal something when we've gone into a real extreme. We've really tested ourselves too far and we've literally gone down a trajectory with our health from say that a critical period when we're teenagers. We've set ourselves down a path because we've tested too far.   Mason:  (06:54) The barrier in the gut's been, we've smashed through it, right? And therefore we are leaving ourselves susceptible to lowering the good bacteria and basically heading down an inflammatory. Just an Inferno. You just can't stop it. And it takes a lot to cool it at that point. So, all right, sweet.   Mason:  (07:16) So I like the fact that we've started off with that pregnancy preparation. So, although we start there and of course it's going to be the best to make sure that guts absolutely rocking in that preparation period, that everything that we're going to be talking about in this podcast is getting a little bit contributing to that conversation. What to do if you're preparing to get pregnant. And something we always say is regardless of your situation, you should be preparing to be as fertile as possible because that shows you've got fertile ground and you've got the JIng and the microbiome regardless of whether you're going to get pregnant.   Mason:  (07:52) So that's relevant for everyone. So that's going to come and then anything you want to say a little bit more about the birth mode and just the intricacies of a vaginal birth and how that can set you up for success bacterially?   Dan Sipple:  (08:04) Yeah, I think like you touched on preconception is a big one. So making sure mum's microbiome is as optimised as possible is always a great idea. And that concept is becoming really, really prominent and important. But like even 10 years ago, people just weren't necessarily having those conversations. But you talk to naturopaths that have been practising for 20 years and it's like they'll all tell you a lot of couples come in now for preconception. It's awesome.   Dan Sipple:  (08:36) I've got one couple down in Tilba. They're living off grid and doing so many good things to support the birth of the next baby. I remember a couple of weeks ago, I said, "How long have we got? Basically, when do you want to start trying?" And they were like, "Six months, nine months or something like that." I'm like, "Awesome. That's great. No pressure. We've got six months to do that." That's ample time versus when you see a patient who's had three or four miscarriages for example, and mum's 35 and she's under pressure.   Dan Sipple:  (09:10) So yeah, the longer the better. And that allows us to really, really look at the things that might be impacting that person's gut health. So for example, diet, environment, stress, medication, et cetera, et cetera. For the people that are interested, I always, as a clinician, love to see actually what bugs are in their gut and run a full microbiome assessment.   Mason:  (09:37) Who do you do that with these days?   Dan Sipple:  (09:40) I'm using microba which are an Australian based company up in Queensland and they're using technology called shotgun metagenomics, which is still DNA based assessments rather than culture.   Dan Sipple:  (09:53) We used to culture the stool years and years ago, but they worked out at some time point that you can only see about 30% of gut microbes using that culture. So the majority of even mainstream gastroenterologists are all in agreeance now that DNA testing is where it's at. That allows you to see, don't get me wrong, there's still bugs that come up that are unidentified, basically. We know they're there and we know what percentage of their in, but we just don't know what roles they play. But the science is catching up with them. So with this particular company, you'll get a section of the results say CAG 1456 or whatever it's like that means nothing. But if you check that in six months time, they'll probably know what that does. And I'll continually update the reports. That's really funky. It's cool.   Mason:  (10:38) Do you need to go through a clinician to get that test or is that available to the public as well?   Dan Sipple:  (10:43) Good question. I have a feeling it's available to all because I know that when you do order it and you log in to check your results, there's a general overview section, which is for the user. And then there's the practitioner section, which really dives deep into detail. So, yeah, I'm fairly certain that it's across the board for everyone.   Mason:  (11:03) Yeah sweet. So then getting to a vaginal birth, I feel like a lot of people are going to be, I've heard this. The mucosal lining through the whole vaginal canal is basically swabbing, seeding, all that bacterial complexity through the mouth, through the nose. Is there anything going on via, if there is a C- section, is there any recreating all of that? Is there-   Dan Sipple:  (11:35) Yeah.   Mason:  (11:35) ... enough going in through. There is? Through the vaginal canal? I mean of course it's all there?   Dan Sipple:  (11:40) Yeah, some still gets through. A small portion gets through. So, there is-   Mason:  (11:43) But I mean going and taking what's in the vaginal canal if possible. Even if there's a C-section and then running that along the orifices of the baby.   Dan Sipple:  (11:52) Ah, okay. Yeah, yeah, absolutely. And that's what I always recommend patients to try for. Get a good doula who can advocate. In mainstream hospital settings, it's still looked upon as a bit on the fringe and a bit odd by mainstream practitioners, but absolutely. The name of that actual, escapes me at this time point. But yeah, essentially by swabbing that area and then applying it to bub's skin and orifices and that sort of thing, you do mitigate a lot of that loss. So yeah, absolutely. I'd definitely recommend that.   Mason:  (12:32) This might be a bit fringe, this is just like an experimental kind of thing. What's the benefit of that when we get a little bit older as well?   Dan Sipple:  (12:42) Yeah, yeah. We don't know.   Mason:  (12:46) I guess that's what they say when all those, the sexologist blogs came out about it being really good for guys going down on girls and so on and so forth and really advocating for it it's like a really healthy treat.   Dan Sipple:  (13:01) Yeah. I have no doubt that it's going to increase diversity of bugs, which is always a good thing. Just want to make sure-   Mason:  (13:08) There's no dysbiosis in the first place.   Dan Sipple:  (13:09) Exactly.   Mason:  (13:11) Yeah, yeah. There's a good podcast there about vaginal steaming in that and we'll put that in the show notes as well. Not making any claims but always a fun little conversation there. So, moving on from birth mode, we get to breastfeeding. I feel like this is one, if you find a crone in the medical system that's saying that there's no difference between bottle feeding and breastfeeding, I feel like even a majority of the institution will disagree, which is a really nice thing to see. Institutionalised dieticians are probably still the fossils that aren't going to... So just in case you come across someone that's like, "Look, there's no difference." Good red flag.   Dan Sipple:  (13:57) Massive red flag.   Mason:  (13:58) Yeah, red flag should be like out with you. So I mean naturally, breast milk is just loaded, right? Just loaded with immunological factors and bacteria.   Dan Sipple:  (14:09) Oh, to the thousandth degree. You cannot match what that contains and the spectrum of what they call HMOs. Human Milk Oligosaccharides, prebiotics essentially. They are trying now of course to start trying to mimic and throw into formulas to add some prebiotic action in there. Which you know-   Mason:  (14:31) It's not a bad thing.   Dan Sipple:  (14:32) It's not a bad thing. Of course. That's right.   Mason:  (14:34) Because there's instances where we know it's not possible. Milk dries up, so on and so forth. You might as well make the best of an unfortunate situation.   Dan Sipple:  (14:45) Yeah, that's right.   Mason:  (14:46) Especially if there's no, is it wet nurse, especially if you can't get access to a wet nurse,, which is very difficult in this current setting.   Dan Sipple:  (14:55) Exactly. Exactly. And then of course there's things a mum can do dietarily to help influence the composition of the breastfeeding mum's that is to improve, flow and the composition of that breast milk such as pre and probiotics, which are beneficial particularly for babies that are young and they might have, say for example a baby that is birthed vaginally and is getting breastfed but for whatever reason picked up an infection and had to have antibiotics in the first week of life.   Dan Sipple:  (15:25) The good thing is that whilst you might not necessarily be able to get a capsule down that baby's throat, a mum can take a probiotic capsule or prebiotic capsule or powder or whatever and you'll get maternal transfer essentially through that milk.   Mason:  (15:40) We're going to go through and talk about all the different prebiotics and probiotics. Dietary and supplement based that you can be using if that's the question. Because it is always that question which probiotic do I take and which prebiotic do I take?   Mason:  (15:55) And I guess there's a sliding scale between all right, is there something clinically that we're actually trying to do to counter a dysbiosis or an infection? Or are we just trying to upkeep for general, the mum might be perfectly fine and just want to make sure that the breast milk is absolutely optimised. So we'll go down that wrung. And along that sliding scale and I guess in that instance it's going to fall more again into the diet, more of a general throw a wide net supplementation if they want to do it for pre and pros. So we'll just say anyone's listening in going, just tell me which one to take it if I'm in that situation. That's coming. So anything else you need to say on that?   Dan Sipple:  (16:35) I just wanted to add there to your point that yeah, I really want to just get the message across that probiotics are just probiotics and we'll talk about strain specificity and stuff like that. But I think it really pays to see a clinician that knows what they're doing with particular strains. And so for anyone who doesn't know what I'm talking about with the probiotic, you've got a genus a species and then a strain.   Dan Sipple:  (17:01) So take lactobacillus acidophilus for example. Lactobacillus is the genus, acidophilus is the species, and then what comes after that, which isn't always written on probiotic labels, actually carries all the weight. So that's your first red flag. If you're taking a probiotic or you're thinking about taking probiotics, you're looking at different products and whatnot, and then not mentioning that third component, you're just seeing the first two words essentially, that's a bit of a red flag because two strains within the same species can have completely different actions.   Dan Sipple:  (17:35) And a good example there is like E. coli. So Escherichia coli, Nissle 1917, the strain, great for colitis and a whole range of conditions. Escherichia coli in another strain can cause watery, bloody diarrhoea and make you really sick. So strain absolutely matters. I think there's a lot of companies out there that will probably skimp on that a little bit. And might be paying for inferior strains and then extrapolating research that's been done on good strains. And when you look at a label, unless the strain is written down there, you don't know what you're getting.   Mason:  (18:13) How's it going to be written? So is it going to be in a third in bracket, they're going to say what the actual strain is after the bacteria?   Dan Sipple:  (18:19) Exactly. Exactly. So a common one. Lactobacillus rhamnosus GG. So GG, that's the strain. That's the one with the research. If you pick up a product and it says Lactobacillus rhamnosus and nothing else after that, red flag. Yeah.   Mason:  (18:34) So in that instance you want to be able to talk to the... I'm sure maybe you can get a good health food store owner that's really onboard and has naturopathic skills or something like that or then if not, you can go to the actual company and start asking them what their actual strains are.   Dan Sipple:  (18:50) Yes, yes.   Mason:  (18:51) And is that the difference between you go for one that's actually super specific and you know for you particularly from all the research and just how you feel you want particular strains. Therefore you have a particular company that you don't like to buy your probiotic supplementation from because if you are not really... Look, I don't really mind, I just want lots of different strains in this. A bit more like a wild fermentation going on, where rather than just them buying a specific cheap strain of bacteria and putting that in versus them going, "Look, there's a huge variety of bacteria and strains that are going in." but I guess that's going to be then determined by what starter they are they're using in their fermentation process.   Mason:  (19:36) Is there validity of going, "Right. I don't want that specificity, but I want something that's a more of a wild ferment, but I want it supplemented I don't want to be having that in fermented foods as much. Can't rely on it."   Dan Sipple:  (19:50) Yeah, so if I'm honest, it is a little bit of a myth that taking a multi-strain probiotic is going to confer more health benefits. People seem to, I guess have a bit of a, what am I trying to say here? When someone looks at a strain that is just literally a unique strain in a probiotic, I think there's a potential for some people to think that that does very little when that couldn't be further from the truth. Sometimes literally just one strain can have extremely pivotal actions and benefits in the gut.   Dan Sipple:  (20:26) So more isn't always better. Having said that, you do want to make sure that if you are just doing one single strain that the number of colony forming units does meet the minimum requirement. But yeah, back to your point, I would get nervous of any company that isn't writing any of the strains down.   Dan Sipple:  (20:45) And then if you get in touch with and they're cagey about that information, that's another sure sign. And that happens all the time. Using a company like Metagenics, I use a few different companies and clinic here, but Metagenics are a good example of a company that do list the strain always and they've only got a handful of strains that they use probably around 10 or 12 at the most. And within that range they've got maybe eight or nine different types of probiotics. And so some contain two or three strains only, one of their multi strains is only five strains. And then they've got some just single rockstar strains with really good research. So yeah, more species, not necessarily better.   Mason:  (21:27) [crosstalk 00:21:28].   Dan Sipple:  (21:29) Yeah, go on, sorry.   Mason:  (21:31) I was going to say they're all refrigerated, are they?   Dan Sipple:  (21:35) Yeah, yeah. You can get shelf stable probiotics and again, you just want to make sure that the strains listed in that strain has good evidence, but there's no issue around if a probiotic is shelf stable, that it's any less beneficial.   Mason:  (21:53) Is Metagenics... They're available to the public. Right, I'm not crazy?   Dan Sipple:  (21:55) No, it is a practitioner only.   Mason:  (21:58) It is a practitioner only?   Dan Sipple:  (21:59) Yeah.   Mason:  (22:00) All right. It's really alluding me what those...   Mason:  (22:03) It's really eluding me that practitioner quality that I'm seeing when I go into the health food stores. I'll have to check it out because there's a few that I've had some good results with that have been available to the public. I'll have to check it out. And I'm sure everyone listening, I'm sure has gone about and they have their fav's, but it's a good little basis to make sure that they were actually able to get the species specific when we're looking at the [crosstalk 00:22:25]   Dan Sipple:  (22:25) Well that's it. And I should say too that there is definitely brands, over the counter brands, non practitioner brands that are very efficacious and that do list their strains down for sure. Yeah.   Mason:  (22:40) Are you taking one preventatively yourself?   Dan Sipple:  (22:45) Look, when everything is in good shape, I tend to just focus on prebiotics and dietary diversity. So I think that needs to be the core thing that people focus on always. So generally speaking, the more diversity in your diet of plant species, so aiming for 40 to 60 different plants species a week, exposes your microbiome to various different shapes and sizes of fibre, mucilage, pectin, polyphenols, et cetera, which then grows the diversity of our microbiome. So you want a very rich microbiome in terms of species diversity. That's correlated with better health outcomes versus, like we touched on earlier, starting life with the C-section. Unfortunately, you're going to start life with a very dwindled down, poor diversity of microbes, which can be improved, of course, but yeah. So as I say, the core thing I want people to focus on is getting everything from their diet because probiotics; although, they're great.   Dan Sipple:  (23:45) I use them every day in clinical practice. They don't permanently colonise. Still, a lot of people I find are under that kind of idea, I think from the blogosphere basically and yeah, it's a bit of a myth that one. Some of the probiotics do hang around longer than others, two to three weeks. And in others only three or four days. They will always confer a positive action when they go through, such as modulating the immune system, compete for space or out-compete pathobionts and other pathogens along the gut wall, down regulate inflammation, et cetera. So they'll always do those sorts of things, but they don't permanently colonise whereas if you use prebiotics that is fertiliser for your own probiotics. The ones you were born with. So the better long-term strategy I find is to grow them.   Mason:  (24:31) You're talking about a drifter or a bit of a nomad that's still good. It has great intentions. They're coming along. They're contributing a little bit, but they're not the ones that are actually going to consistently be coming back and being the custodian of the land, setting up a little bit of a civilization in [crosstalk 00:24:48] alignment with the rest of the body that's thinking it will be continuing to pour back resources into the environment and just set up shop.   Dan Sipple:  (24:56) Good analogy.   Mason:  (24:59) I did. I try. I'm feeling it. I need that. It feels nice for me going into that imagining of that reality helps me get out of my head a little bit with it and get into my Heart and that will leave my lower dantian to feel what's going on.   Mason:  (25:17) I feel that storytelling is always what's necessary for me to go from a short term outcomes mentality to really making sure that when I'm 80 and 90 years old that I've had a real serious trot building this. People talk about creating a legacy in business and yet that external projection, which is noble and good, but that external projection of wanting to create a legacy out here in the world. Often, you know that it's going to be unsustainable or an element of martyrdom if that takes away from your capacity to create a legacy through your microbiome internally.   Dan Sipple:  (25:59) Yeah.   Mason:  (25:59) Yeah. I've got a little skit that I'm brewing called Bacterial Master Chef and I'd always think about you really prepare and I don't know if we've talked about it before, that legacy that microbiome that you've developed such a supple, beautiful environment. Eventually, you're going to be passing that down through your kids and through your offspring as well.   Mason:  (26:26) Through the sperm health is going to be directly correlated. I assume through what's going on in the microbiome and then you've got a healthy microbiome and that's really creating this solid rooting within your own household. And then just via whether its physical transfer or whether it's just transfer of your habitual internal development of that beautiful complex ecosystem that's an old growth forest. Those habits that are leading to that are going to be passed down through your own personal culture to your kids, through your friends, everyone around you and far out. That's a legacy. And then I feel like you're also preparing yourself for when you go back. Your body goes back to the earth. You're serving up that bacteria in your body in that.. Go to the Master chef kitchen and when it's all done and dusted and your bacteria reflecting with the judges of other bacteria in the world of how [crosstalk 00:27:21] that human body was prepared and it was off its back. You want to really win that contest.   Dan Sipple:  (27:27) Yeah. Yeah. And my mentor, Dr. Jason Hawrelak down in Tasmania says pretty much just that, we are custodians of our microbiome. You got to really think of that in that context and it's up to us to nurture it and protect it because it does get passed down. And what are we now, four or five generations or more antibiotics. So with each generation that pool of diversity is dwindling, if anyone gets a chance to read Missing Microbes. Really good book. It talks all about that.   Mason:  (28:00) It's like a sourdough starter. It gets passed down from generation. For me, you just feel what lights up internally. I went to a pizza joint right in Aguascalientes at the base of Machu Picchu and they had a 300 year old starter, sourdough starter for their pizzas or something like that and they had a three day ferment process for their pizzas and there's something kind of like lights up internally and you get out of that upper dantian of the head and I really got me into my Heart and the romance, something sprung up and it brings up more of a song and dance to the food and to life and that's the same internally just as who you are. You can really create some proud family tradition and something that lights you up internally by seeing that you do have something precious like a starter that gets passed down from generation to generation.   Mason:  (29:12) Missing Microbes. All right, that's a book we've got to get. So, I'm sure everyone knows that you've heard it to death things that are going to alter and damage microbiome, intestinal epithelial barrier and all that.   Dan Sipple:  (29:26) Yeah and it's a good, nice bridge to talk about how the leaky gut thing interfaces with the microbiome. So essentially, that's just the protective mucosal, thick jelly like layer that just coats the whole digestive tract. The intestinal barrier really just being our protective layer against the outside wall and then between our bloodstream. People have to think about it like that from mouth to backside, it's a hollow tube. It's still technically outside your body. So you want to make sure that the integrity and the quality of that lumen is tip-top. So, essentially the microbes throughout that entire tract do hang out in that mucosal lining and you've got about five different layers from outer to inner that comprise that and so you've got the mucosal layer and then I think by memory the last layer is the immune layer where all the immune phagocytes and interleukins and they do their dance there.   Mason:  (30:32) Hmm, [crosstalk 00:30:33] but that were like the macrophage, like the gut-associated lymph tissue almost.   Dan Sipple:  (30:37) GALT and yes, lymph tissue and whatnot.   Mason:  (30:40) It's why the macrophages as well are sitting there with their receptors waiting for the beta glucans from the mushies.   Dan Sipple:  (30:47) Exactly. You have the TLRs, the toll-like receptors waiting to get turned on, which we'll go into, but I've lost my train of thought.   Mason:  (30:54) Well, we were talking about that mucosal lining there being something pressured that's sitting on that skin of the gut, the epithelial barrier and so that's got a lot to do with protecting against leaky gut. Right and therefore, degenerating the physical structure that ensures that we have the potential to grow and maintain a microbiome within that mucosal lining.   Dan Sipple:  (31:18) That's right. Yeah. So the things that damage it we were going to lead into, so antibiotics being the biggest one. Followed by probably, nonsteroidal anti-inflammatory drugs. Proton pump inhibitors, which is a big one that is coming up hugely in the research at the mument in terms of antacids, basically or reflux and those sorts of conditions.   Mason:  (31:41) Are they going in because they're destroying directly the bacterial colony and therefore, the bacterial colony is what is maintaining and producing that healthy mucosal lining? Or is it destroying the actual mucus? Therefore, the bacteria don't have somewhere to live.   Dan Sipple:  (31:56) I think it would be both, but essentially it's down-regulating your acids and therefore, bacteria that you do ingest have an easier go. Basically, they get an easier pass at getting into that layer, so whereas your acids in the stomach, which precede the small and large intestine would normally take care of that. That's a free pass straight through because your acids are suppressed.   Mason:  (32:18) That's something I'd probably throw out there. This whole alkaline water thing. I know we've discussed it. You're on board with that as well. That's where I'll never get on board and a long-term alkaline water that there's maybe some validity, maybe and this is where all the data and the preaching around alkaline water comes from these short-term healing protocols, which you can see validity in extreme we're going to talk about ketogenic diets, short term ketogenic diet, right, maybe. Short term alkaline water ingesting for a healing protocol, maybe, but then when you get long-term, the antacids, the alkaline water are going to start, I assume. That's the pathway in the stomach that's going to contribute to the stripping of the microbiome.   Dan Sipple:  (33:00) I mean we could probably do a whole podcast just on that.   Mason:  (33:05) Oh, we should. All right, we'll I'll put that in there. We'll put that out there. We'll get Sage on as well and we'll talk about alkaline water. That'd be good.   Dan Sipple:  (33:15) So other than that we've got diet, alcohol, lack of fibre, lack of plants in the diet. Stress is a huge one. So stress and medications and alcohol probably the biggest, but yeah, essentially, I guess that's a good segway into what you and I have talked about briefly in the past on other shows is that diets that do overly emphasise protein and saturated fat and meat and that do become devoid of fibre, soluble fibre, specifically in different plant polyphenols. They happen to increase the growth of bacteria in the gut that degrade mucus, so they degrade that mucosal protective lining.   Dan Sipple:  (33:58) So let me just repeat that. When you're on those diets for too long. High protein, high fat without sufficient fibre to offset it. Different bugs in the gut use those as fuel. They proliferate, they start out crowding more protective types of species and they feed off mucus. So, they're going to start eating mucus in our gut and burrowing down through that layer and making that more cryptic and making that more accessible to the bloodstream and the immune system start invoking a proinflammatory response. I think people can can tell where I'm getting with that. So if that goes on for too long, then you are looking at a massive pro inflammatory response coming from the gut.   Mason:  (34:38) Yeah, I mean everyone can see that there's always Yin Yang and a pendulum swinging within the dietary system and so we've seen an excessive amount of industrial food over such a long time and therefore, we saw the cleansing, catabolic vegan diets, raw diets, no fat diets real void of animal proteins come into dominance. And then that went to extreme. Therefore, the universe and life will always balance itself out. The trick is not going back to the pendulum swinging too far and then we see that more of the high protein, the Atkins, ketogenesis, carnivore now, bulletproof diet being that balanced up and start really dominating what's been recommended out there in the blogosphere, so on and so forth. I think that's what you're talking about. Right?   Dan Sipple:  (35:32) Totally and like you said it, the pendulum can swing too far the other way. And you see that, I always say to patients, the microbes don't lie. When we look at the gut microbiome, we know what you've been eating. We can base what foods you've been eating by the look of where the bugs are at and we know what roles they play and what percentage they're representing in that person's microbiome. And so with that sort of dietary approach and I'm not against meat at all. I'm flexitarian as I like to say, but too much for too long without that fibre can lead to those dysbiotic changes and we're really starting to see saturated fat play a big role in increasing what are called pathobionts and these pathobionts produce something called lipopolysaccharide and I'll break all these terms down, but LPS, lipopolysaccharide, this is something that's on the outer shell of these gram-negative bacteria that when they get fed in sufficient amounts they produce more of and its absolute chaos for our immune system.   Dan Sipple:  (36:35) For whatever reason, our immune system just hates this lipopolysaccharide and launches really pro-inflammatory interleukins at them into interleukin 17 and interleukin 6 causes that pro-inflammatory response. So, to break that down, high fat, high protein, you're encouraging the growth of certain bugs in the gut that are more likely to produce these endotoxins.   Dan Sipple:  (36:58) The endotoxins are what damage the gut. So we used to think it was just like with leaky gut what I said before, just the medications and just the diet and just the stress and that sort of stuff, which cause the tight junctions to separate, but there's a whole new body of research which is really, really becoming super accepted right across the board about the actual bugs in the gut being responsible for all that too. Particularly, the ones that produce these endotoxins and these hydrogen sulphide gases and that's been connected to anything from gut issues themselves. Anything from Celiac to Crohn's, Ulcerative Colitis, Irritable Bowel Syndrome, all the way over to anxiety, depression, Parkinson's, Dementia because we think what can potentially happen down in that gut microbiome can also then be affected in the blood brain barrier and affect the blood brain barrier the same way because that in itself is a very similar set up with that epithelial lining which can get damaged.   Mason:  (37:57) Because the microbiome in itself.   Dan Sipple:  (37:58) Pretty much. Exactly.   Mason:  (38:00) Oh man. Alright, so let's just start breaking it down a little bit because I feel like this is where the boring over-identifying with diet and what macronutrients are defining who you are and defining your diet at all. It's something I know we've hit a lot. We definitely hit in the past, the boring nature of identifying on being like low fat and low protein from animal sources and then we've seen that busting of the bubble around the saturated fat is bad coming especially out of the institutionalised dietitians so we've busted that and so then it's like you see fat-fueled, hashtag fat-fueled coming up. Completely living off saturated fat because all of a sudden we've almost been given this free pass to go and eat those things and do those things that we enjoy, but yet then you start identifying with the macronutrient of my diet, saturated fat, fats.   Mason:  (39:11) That's my fuel and I only talk about this from personal experience because you're internally too boring to develop your own innate identity through who you are and your true nature is you have to go and look at your macronutrients in order to create an identity for yourself that you can therefore go out and create in a career and a brand or just a bit of personality so you have something to talk about and it is boring and I think that's what we're talking about here. Right and it's not going down a short route because you're interested in creating some balancing for yourself through the endocrine system. I know we've talked about ketogenesis for a short amount of time, whether it's through water fasting, which isn't a very easily accessible way to get to ketogenesis.   Mason:  (39:57) But you know, living off fats and ketones and bulletproofing or maybe you go down that route because you want to get your insulin receptors and your leptin receptors back to a point where they're quite healthy. You've got an intention and you go full bolt into that intention, but then what happens when you don't find a sweet spot and you over-identify. I think that's what we're talking about at all points here.   Mason:  (40:21) You've gone too far. You haven't realised that what goes up must come down and find a sweet spot that's sustainable for decades and so we're talking about, there's a sliding scale of the damage that you can do to yourself verse.. I know I've gone really down like that fat route for a while. It gets to a point where I can just feel sluggish and you want to talk about what we're actually going to physiologically feel. If we're rocking the fats too hard, we're creating too much bile. Therefore, we're going to be having to lead to those bacteria growing that are going to start eating more of that mucus. What are we feeling?   Dan Sipple:  (41:02) The things that I think of straight away from a gut perspective, oily stools so if you're wiping lots that's a pretty sure sign that your intake of fats is exceeding your gallbladder's attempt to up regulate bile to the point to where it's affecting your stool.   Mason:  (41:22) That's such a good little distinction then. Lots of wiping, too oily.   Dan Sipple:  (41:28) Totally and then the flow on from that, I guess if it is done in excess for too long, you're talking about brain fog, lethargy, just overall increased body inflammation because if we strip it back down it is going to increase our leaky gut. So then all the symptoms that you can expect to find in someone with a leaky gut, you can carry over to that. Brain fog, just general digestive disturbance, lots of gas, lots of odorous gases and always check the stool. Look at what the stool is doing. I think that's the biggest marker of whether a diet is working for you or working against you.   Mason:  (42:10) Okay. So it's basically about ensuring we're not consuming so much fat that we're creating an excess of bile. Basically creating a different [crosstalk 00:42:19]   Dan Sipple:  (42:19) The other one is nausea, which I forgot to mention too. Nausea is a classic sign of poor fat breakdown.   Mason:  (42:26) I can get into immediately, a lot of my fats I enjoy my tonic. Having a bit of grass fed butter is my fat and just due to all the fat solubles that I'm going to be able to get going in through there especially with such a focus on bone health and teeth health and a little bit of EMU oil is also a big favourite of mine, but I can feel if I go for that second tonic and I'm relying on a saturated fat and it's been a hard one for me to chew the fat on actually over the years is I do feel a little bit nauseous afterwards. It's very immediate for me and [crosstalk 00:43:04] I feel like...   Dan Sipple:  (43:04) It's saturated fats? Or do you find you would get that, say if you slay five avocados in a row as well.   Mason:  (43:11) Avocados. I used to have that same experience when I was a raw foodie and I was relying on the macadamia butter and the avocados to really sustain me through the day. I'd get to that feeling. I get to that point where I'd eat my salads and it'd be heaps of olive oil and heaps of avocados and say olives, but mainly that avocado factor that would kind of get in there. And I just said, I'd be feeling it. It's an oily, stagnant feeling and it's a good one to kind of get on top of because it's not like that's a bad thing to feel. It's just that it's a good thing to be able to realise so you can, so I can adjust. I mean for me it's been an interesting one because I had so many years of so much roughage and so many plants, but I was having them in more of that raw form that it left a bit of a bad taste in my mouth to an extent.   Mason:  (44:03) I did enjoy needing to balance out and getting a little bit more of that animal fat and animal protein. And now I really feel that they're settling in to their sweet spot and their little place and I'm acknowledging that I'm going to have to be responsible enough and go be the custodian of my microbiome to find that sweet spot, where I'm actually going to be able to create some mumentum in the development of that ecosystem.   Dan Sipple:  (44:28) And that's the thing, man, like that's what's so good about testing is because when you do that and you can see where these guys are at and their percentages. There's ideal percentages and don't get me wrong, we don't know what the exact perfect microbiome looks like yet.   Mason:  (44:41) Well it probably doesn't exist. I mean, that's like [crosstalk 00:44:45]   Dan Sipple:  (44:45) That's right. It's the horses for courses. That's right, but we do have a pretty good idea based on databases of healthy donors where these healthy species are meant to fall within, and you can design your diet around that. That's what's awesome about doing the gut microbiome testing is that you are going to get particular foods which we know feed up Akkermansia muciniphila and Bifidobacterium and different species in the gut that do produce these amazing substances called butyrate and other short chain fatty acids. Butyrate. We should talk about that too actually.   Mason:  (45:20) Well, let's get into it. I just want to kind of end on the fact that it's excessiveness and finding sweet spots, so you can kind of set and forget things in your diet and you can get on to enjoying life and celebrating life and developing your virtuous nature without taking your health down a dysbiosis route that will sneak up on you over years. And it's nice to get out of the good and bad kind of aspect of foods and just find there's always, you know, with most indigenous diets of course we've got the extreme instances with like Eskimos that are just basically all blubber and protein.   Dan Sipple:  (45:51) Right.   Mason:  (45:52) And that's a particular like fringe instance. And I think we've chatted about it before being like there's a phase of adaptation for that microbiome to find its harmony. But when you look at generally in the middle of the bell curve, which is where most of us can kind of like aim for. If we want them, by all means go and explore the fringes, just don't project it onto others until you have generational data for yourself and currently. But it's mostly like all the successful indigenous cultures, blue zone cultures, there's like that appropriate amount of saturated fat, plant in some places, most of the time it's coming, from animals that appropriate amount of protein, a lot of plant diversity, soluble, insoluble, right? And fibre.   Dan Sipple:  (46:39) That's exactly where I try and now more so than ever shoot my patients long-term towards that Mediterranean diet in terms of the actual research, comparing different diets. Mediterranean diet always trumps the others still. And I think exactly what you said, just because it is such a flexible approach where you're just getting a bit of everything and you're getting so much diversity and polyphenols and you're still getting your saturated fats and your proteins and whatnot. It's just that you're not relying on the same basic five foods to get them in.   Mason:  (47:13) Yeah, I mean that's so huge. And I also want to trump people who take that example, whether it's blue zones and say they pretty much eat nothing animal and try and use it to justify their other extreme vegan diet. I'm not getting away with that today sonny, not on my watch. I mean it is finding that sweet spot and also almost creating that legacy with how in harmony your diet can be and I'm respectful of what works and what doesn't work man. So good. It's so rad. Hey everyone, don't be so boring that you need to overly identify with your macro nutrients. If you find yourself at that point, please don't go spurting all that self-righteousness over everyone else. Chickity check yourself before you wreck yourself, because you will brand yourself in a particular way. And then it denies you the fact of getting very real. And it also denies you with being curious because what you do when you identify externally with your diet, extreme diet, even if you're over identifying with like the name of the Mediterranean diet, whatever it is, it means that when you go about and try and get testing done on yourself and you're looking for generational data, it makes you biassed and it makes you go and search for justification.   Mason:  (48:34) You know, misery loves company and you want to create company and basically create data that justifies your position, which is very boring. It's very boring to be around. I know that I've talked about that for myself. I've found that blandness in myself and then I've had to kind of shut up for a couple of years and really just go about that nature of that route of building something for myself, which I feel is in harmony and let the cup floweth over through curious conversations like this. Not saying I'm doing it right. Just sharing my little path and my opinion.   Dan Sipple:  (49:10) Hmm. And being open-minded and flexible.   Mason:  (49:13) Being open-minded and flexible. Hey, so did you want to go and break down any of those terms anymore? Do you feel like you've, you know, the lipopolysaccharide and that, I mean, I feel like we've dived into that, but just even going further down into diet and some of your faves, the places you're kind of like looking at to make sure that you've got like a wide variety of prebiotics getting in there?   Dan Sipple:  (49:39) Yeah, good point. Yeah. So I guess just to sort of preface by saying that old concept of fibre is fibre is nonsense and it comes in all different shapes and sizes.   Mason:  (49:52) You mean like have your bowl of all bran in the morning and your sweet?   Dan Sipple:  (49:55) Yeah, that's exactly what I mean. Yeah. Very dietician, very old hat, 80's, 90's mentality. There's soluble-   Mason:  (50:03) Dieticians are getting a flogging this podcast.   Dan Sipple:  (50:07) Well they will, unless they're willing to adapt to the research. You know?   Mason:  (50:12) I'll say there's a couple of dietitians out there I like and they're adaptive, but gosh, not many. Nope, not many. I've got a chip on my shoulder from when I had to butt heads with the dieticians that were trying to tell when my mum had her aneurysm, like nearly 10 years ago now, nine years ago.   Dan Sipple:  (50:32) Custard. Wasn't a custard.   Mason:  (50:33) Yeah, it was custard. They were basically, they were just ripping it to me about trying to go against the grain of their recommendations, giving her the golden circle orange juice.   Dan Sipple:  (50:43) [crosstalk 00:50:43] brain.   Mason:  (50:44) Yeah. Literally when it was literally custard, stock standard, golden circle, sugar infused, synthetic vitamin infused juices, which were just going to be putting in pressure through refined sugar on her system. Ra-ra. And I sat there with like the head of dietetics in the Royal North Shore. My mum's dietician and then a student, this like ratty little student right out of the institutionalised dogma, who was just trying to have a go at me because she thought I didn't know a thing or two. And then I just let her have it and ripped her into the biological healing process of the brain inflammatory processes, so on and so forth.   Mason:  (51:27) And I was like, I'm feel really beautifully smug about, because I was so highly charged and so traumatised and going through so much grief at that time and during those times I think for someone like that to not have tact and be projecting onto the stupid son who's just distraught and not being able to have a conversation because you're so rigid. I'm like that's where my chip on my shoulder of dieticians comes from. And yeah, as you said, I've changed my opinion and adapted so much over the years and when someone else doesn't have the capacity to do that, I'm just like "Sorry. You have ejected yourself from the conversation of relevance. So you go, I don't want to talk to you right now." So yeah, take that dietitians.   Dan Sipple:  (52:20) Well said. Yeah. So prebiotics and the different shapes and sizes. So look, we've got these long chain sugars and fibres. Inulin is one of them. One of my favourites. We've got fructose oligosaccharides, or FOS, we've got galactooligosaccharides, GOS, and then there's-   Mason:  (52:42) Galactose. What's the probiotic as well that goes by like, maybe it's just galacticose or so something like in, in that, anyway, sorry, I'm thinking about some of the names of bacteria or over the years you hear and I'm just like, Oh wow [crosstalk 00:52:59]   Dan Sipple:  (53:01) The names aren't forgiving. They're horrendous.   Mason:  (53:04) Like galactose is great. I've always, where's the dietary source of...   Dan Sipple:  (53:13) Galactose?   Mason:  (53:13) Was it galactose, am I making it?   Dan Sipple:  (53:15) So we've got galacto-oligo-saccharides and it's abbreviated as GOS for short.   Mason:  (53:21) GOS. Yeah.   Dan Sipple:  (53:22) And you're going to find that in legumes and beans and lentils and beets and stuff. So in the Mediterranean diet, they're getting a lot of GOS.   Mason:  (53:30) Where are you at with beans and the presence of lectins and that? Beans being like a peasant food, something like grain that's not necessarily natural, it's going to go against like an indigenous diet kind of style of things. I feel like there's a nice middle ground there to talk about taking advantage of the access we do have to like agriculture and realisation that some of these like prebiotic rich foods are going to be good. Maybe again it's, maybe is it just like a little bit, you know, where are you at?   Dan Sipple:  (53:59) I always go back to the blue zones and I just think if you know, you can't just compare the legumes consumed 500-1000 years ago to what's being produced now and say they're the same. So it's going to come back to quality at the end of the day and if they're being soaked and sprouted and cooked properly, because the reality is all that nasty crap like phytates and oxalates and lectins and a lot of that gets removed when you do those things, versus when they're picked, canned and then you heat the can of soup up for 30 seconds or whatever, different story, that's when you're going to end up with more likely chance of bloating and gastrointestinal issues.   Mason:  (54:38) So you can say that it's like a kitchari is not going to be a kitchari, is a kitchari, is a kitchari, is a kitchari. You look at preparation and again you've got to put time and effort into these things. If you want to go the convenience model it really is when you're going to be eligible to be in that legume, bean and lentil eating kind of category, where you might be actually doing some detrimental stuff to yourself over the time, versus I mean an almost like the preparation that you do, which I know is hard for everyone but the preparation time and the sprouting and the soaking, it kind of almost like limits the amount that you're going to be able to be having naturally and therefore you're going to have more diversity, because it takes so much effort. Right? There's like magic just in, it's the same as like a flavour of the food is, of garlic is going to limit the amount of garlic a lot of the time that you're going to be able to take, or like the flavour of Reishi is going to affect how much you're actually going to be able to dose. And so to the preparation time of foods is going to affect how much you're actually going to be able to reasonably include your diet. Therefore,. it's going to put a natural cap and help you find the sweet spot.   Dan Sipple:  (55:50) Totally, totally. And look, it's slow going for some people. Quite often when we do a microbiome assessment, take John Smith who's been on a paleo or a carnivore diet or whatever it is, a diet that focuses on the removal of legumes and that sort of thing and has been quite meat heavy for quite some time, 99% of the time the bugs that feed off legumes and resistant starches and whatnot and produce these beneficial compounds for us like butyrate, that heal the gut and lower inflammation, they're starved. Sometimes they're extinct totally. And that's because they've had such an over reliance on other foods and they've been on such a restricted diet that these bugs just dwindle and dwindle because they're waiting to get fed.   Mason:  (56:37) And what is butyrate do for the barriers again?   Dan Sipple:  (56:43) Sure. So when you feed your gut these types of fibres, so GOS, FOS, inulin and resistant starch, et cetera, et cetera, you're feeding beneficial microbes in the gut that when they get fed in sufficient amounts, they produce this awesome compound called short chain fatty acids. And there's different types of short chain fatty acids. One of the major ones is butyrate, which is probably the most favoured because it does have such good healing benefits for blood brain barrier function, for lowering lipopolysaccharide, healing a damaged leaky gut wall and just lowering colonic inflammation and systemic inflammation. So you want as much butyrate as you can get. So you want to feed those bugs up, you want to give them the fuel from those foods so they can produce that for you.   Dan Sipple:  (57:26) And yeah, sometimes it's a real hard slug to get those bugs fed up again, because those foods have been out of that person's diet for a while, reintroducing them does cause issues and it is like going, so for instance, sometimes it's like, all right I want you to go to bulk health foods or whatever it is, grab yourself a bag of black beans, go home, soak them when you're ready on a day where your gut's okay and you know, pick a Saturday or whatever, usually a day you're not at work, get literally like half a palm size and cook them over a long period of time and just start there. And I want you to do that again in three days from then and then again in three days from then and just slowly, slowly build it up. And you know when they're able to handle appreciable amounts of that. Cool. Go on to lentils, do it with lentils now and you just build them up slowly and slow and slow. And sometimes it takes like literally months, but it's good when you can show them their microbiome again in six months and say now look at that guy now. He was almost extinct in the first report, look where he is now and look how much butyrate you're producing now.   Mason:  (58:31) And so you're saying do that because you're going to have to go through a process of being farty and having a bit of a reaction to it or what?   Dan Sipple:  (58:37) You're always going to get gas. Yeah. You're always going to get gas with legumes and lentils, it's normal. I always say to folks when you're producing really odorous stinky, ridiculous amounts of gas and you know it's wrong, that is 99% of the time protein putrefaction so that is actually more from high protein and lots of saturated fats. When you're getting lots of gas from plants you'll get gas definitely, but it's usually more volume and less odour.   Mason:  (59:08) Well you probably also kind of talk to the fact that that gaseousness, because I've kind of opened a little bit more up to legumes and lentils and beans based on this preparation model because I've had a bit of a problem with them and with the anti-nutrients for some time. So I'm kind of trying to find my balanced approach. And again, even with those, with artichokes and you know is a big one, we call them fartichokes.   Dan Sipple:  (59:35) Fartichokes. Yeah.   Mason:  (59:35) I think it's probably also just a good gauge for where the sweet spot in your diet is long-term as well. Right? Like if it's making you noticeably, if it affects your day because you're noticeably farty, it's even just like lower the dose and don't necessarily use it as a staple of a meal. Right?   Dan Sipple:  (59:52) Hundred percent. And that's sometimes where I'll go in with an actual supplement, like a stripped down, like galactooligosaccharides as a fibre powder and they start on literally a pinch in their water a day, because you're doing some feeding, but it's different than say having four tablespoons of black beans or lentils and you just do it super, super slow. Yeah.   Mason:  (01:00:16) Man. A lot to learnings and just going through my processes on these podcasts. But yeah, I think you're right. I think there is still the presence of these legumes and even grains in traditional diets. They're just prepared and the thing is they we're just limited by what was possible to forage and procure and so you just had a reasonable amount in the diet. It's just the fact that we can get such high amounts and such easy access to these things that we just blow it out of the water and create a sometimes an unnatural reliance and to be honest, sometimes we can, I know this is speculative, but we can build upon what we've learned from our ancestors and those generationally tested diets that are actually generationally tested and just I guess try and slowly potentiate it without the ego to think that we're like necessarily improving, just honing it in based on the availability we have of things.   Dan Sipple:  (01:01:22) Yeah. I always think about, it's kind of like make your diet about your microbiome. Don't make it about your Instagram profile.   Mason:  (01:01:31) So tough. I get so many followers no, I mean like I'm vibing man. I just haven't been talking about my diet for so long. I just feel like I haven't it a right to. Appreciate the journey for sure.   Dan Sipple:  (01:01:42) Do you get that a lot still Mase? Like people will say, what are you eating? What have you found works for you? What are your vibing at the moment?   Mason:

Learn about what makes fruit mealy; a new therapy technique for parents that could reduce their kids’ anxiety; and what scientists learned when they tried to build a second Earth, in the notorious story of “Biosphere 2.” What makes fruit mealy? by Andrea Michelson SciShow. (2020). What Makes Fruit Mealy? [YouTube Video]. In YouTube. https://www.youtube.com/watch?v=TckZ4WK5N6U  Christensen, E. (2009, September 16). Food Science: What Makes Apples Mealy. Kitchn; Apartment Therapy, LLC. https://www.thekitchn.com/food-science-what-makes-apples-95708  Mealy Fruit Chemistry — Renegade Kitchen. (2015, July 10). Renegade Kitchen. Renegade Kitchen. http://www.renegadekitchen.com/blog/mealy-fruit-chemistry  Builder, M. (2017, June 20). How to Store Nectarines and Peaches So They Don’t Get Mealy. Extra Crispy. https://www.myrecipes.com/extracrispy/how-to-store-nectarines-and-peaches-so-they-dont-get-mealy  Paniagua, C., Posé, S., Morris, V. J., Kirby, A. R., Quesada, M. A., & Mercado, J. A. (2014). Fruit softening and pectin disassembly: an overview of nanostructural pectin modifications assessed by atomic force microscopy. Annals of Botany, 114(6), 1375–1383. https://doi.org/10.1093/aob/mcu149  Brummell, D. A. (2004). Cell wall metabolism during the development of chilling injury in cold-stored peach fruit: association of mealiness with arrested disassembly of cell wall pectins. Journal of Experimental Botany, 55(405), 2041–2052. https://doi.org/10.1093/jxb/erh228  Nara, K., Kato, Y., & Motomura, Y. (2001). Involvement of terminal-arabinose and -galactose pectic compounds in mealiness of apple fruit during storage. Postharvest Biology and Technology, 22(2), 141–150. https://doi.org/10.1016/s0925-5214(00)00193-9  Giving parents therapy can help kids just as much as giving the kids therapy by Steffie Drucker New treatment for childhood anxiety works by changing parent behavior. (2020). ScienceDaily. https://www.sciencedaily.com/releases/2020/04/200402110133.htm  ‌New way to combat childhood anxiety: treat the parents. (2019, March 12). YaleNews. https://news.yale.edu/2019/03/12/new-way-combat-childhood-anxiety-treat-parents  CDC. (2020, April 3). Anxiety and depression in children: Get the facts. Centers for Disease Control and Prevention. https://www.cdc.gov/childrensmentalhealth/features/anxiety-depression-children.html  ‌Lebowitz, E. R., Marin, C., Martino, A., Shimshoni, Y., & Silverman, W. K. (2020). Parent-Based Treatment as Efficacious as Cognitive-Behavioral Therapy for Childhood Anxiety: A Randomized Noninferiority Study of Supportive Parenting for Anxious Childhood Emotions. Journal of the American Academy of Child & Adolescent Psychiatry, 59(3), 362–372. https://doi.org/10.1016/j.jaac.2019.02.014  Love, S. (2020, April 16). Giving Parents Therapy Can Help Their Anxious Children. Vice; vice. https://www.vice.com/en_us/article/4agzvm/giving-parents-therapy-can-help-their-anxious-children  What scientists learned when they tried to build a second Earth by Cameron Duke Climate Change: Atmospheric Carbon Dioxide | NOAA Climate.gov. (2000). Climate.Gov. https://www.climate.gov/news-features/understanding-climate/climate-change-atmospheric-carbon-dioxide Keim, B. (2009, April 20). Biosphere 2 Not Such a Bust. Wired. https://www.wired.com/2009/04/biospheresci/ Jordan Fisher Smith. (2010, December 20). Life Under the Bubble. Discover Magazine; Discover Magazine. https://www.discovermagazine.com/environment/life-under-the-bubble Nelson, M. (2018, August). Lessons from Biosphere 2. The Scientist Magazine®; The Scientist Magazine. https://www.the-scientist.com/reading-frames/lessons-from-biosphere-2-64464 Subscribe to Curiosity Daily to learn something new every day with Cody Gough and Ashley Hamer. You can also listen to our podcast as part of your Alexa Flash Briefing; Amazon smart speakers users, click/tap “enable” here: https://www.amazon.com/Curiosity-com-Curiosity-Daily-from/dp/B07CP17DJY 

In dieser neuen Folge von "Kochen mit Peter Scharff" des Radiosenders "Antenne Kaiserslautern", spricht Moderator Marco Blechschmidt mit Sternekoch Peter Scharff und Oecotrophologin Eva Schmidt-Zöllner über die Nährstoffe des Gerichtes "Linsen mit karamellisiertem Ziegenkäse"."Linsen können viel mehr als Linsensuppe! Linsen sind kleine Powerpakete, sie haben überdurchschnittlich viel pflanzliches Eiweiß (23g pro 100g, das ist mehr als ein Steak), viele Ballaststoffe, wirken sättigend, cholesterinsenkend, mit Eiweiß, viele Vitamine, Magnesium und Eisen. Eisen ist für den Körper nicht so gut verfügbar, nimmt man aber etwas mit Vitamin C dazu, kann Eisen leichter aufgenommen werden (Bspw. etwas Zitronensaft über die Linsen träufeln). Knollensellerie ist ein altes Gemüse, hat also viele Polyphenole, die wirken antioxidativ, ist sehr ballaststoffreich und die ätherische Öle können auch mal einen gereizten Magen beruhigen.Petersilienwurzel ist ein eiweißreiches Wintergemüse mit viel Vitamin C und ätherischen Ölen. Die Zwiebel ist ja als kleines Haushaltmittel durch ihre Sulfide und cholesterinsenkende Wirkung bekannt. Die Karotte ist ein super gut verträgliches Gemüse und hat viel Vitamin A. Ziegenkäse hat hochwertiges und viel Eiweiß (21g auf 100g), hat viel Vitamin A und D, Calcium, Magnesium und sogar weniger Fett und weniger Milchzucker (Laktose) als Kuhmilch. Außerdem einen geringeren Gehalt an kurzkettigen Fettsäuren. Der Elster Apfel ist spitze, denn er kann sogar aus regionalem und biologischem Anbau sein und muss nicht von weit her importiert werden. Apfel hat eine große Vielfalt an Vitaminen und Mineralstoffen, die sitzen direkt unter der Schale, die deswegen bitte mitessen wenn´s geht. Außerdem gibt es noch das Pectin im Apfel das ein super Ballaststoff ist. Zum Schluss noch der frz. Majoran mit seiner Vielfalt an ätherischen Ölen, Gerbstoffen, Bitterstoffen, wirkt beruhigend und wird deshalb gerne bei fetten und schwer verdaulichen Rezepten hinzugefügt. 25g Rohrzucker sind noch zum Karamellisieren vom Ziegenkäse da, aber bei der gesunden Kombination kann man das gerne hinnehmen."Näheres zu Sternekoch Peter Scharff:Website: https://www.peter-scharff.de/Instagram: @peter_scharffFacebook: Kulinarisches Kompetenzzentrum LinkedIn: Peter Scharff Näheres zu Diplom-Oecotrophologin Eva Schmidt-Zöllner:Website: http://www.dr-ambrosius-donnersbergkreis.de/nc/ueber-uns.htmlFacebook: Dr. Ambrosius - Ernährungsberatung Blog: https://drambrosius.wordpress.com/Näheres zum Radiosender "Antenne Kaiserslautern":Website: https://www.antenne-kl.de/Facebook: 96.9 Antenne Kaiserslautern Instagram: @antennekl

Making more than just juice from a popular fruit. In This Podcast: Our apple expert Kanin Routson joins us again to help us understand the process of making delicious apple cider using white wine making techniques. He explains the difference between juice, cider, and hard cider, and how the new modern ciders vary from the heritage ciders. We are introduced to Stoic Cider and we learn more about his dedication to apple tree diversity with the RAD project.  Don't miss an episode! Click here to sign up for podcast updatesor visit www.urbanfarm.org/podcast Kanin has devoted his life, including two graduate degrees, to exploring and promoting apple tree diversity. His latest work has been co-founding Stoic Cider, a local hard cider company based out of Prescott, Arizona. Through the RAD Project (Restoring Apple Diversity), Stoic Cider works to find, propagate, and promote unique apple varieties and to celebrate this diversity through hard apple cider. Stoic Cider is growing and preserving local heritage apples, wild apples, and European and American cider varieties in several orchards on the family farm. They utilize white wine making techniques to create premium, dry, fruit-forward ciders. Go to www.urbanfarm.org/stoiccider for more information and links on this podcast, and to find our other great guests. 452: Kanin Rouston on Apple Cider

Every Saturday morning, movie critic Francesca Rudkin joins Jack Tame to take a look at what is playing at the movies this weekend.Godzilla 2The new story follows the heroic efforts of the crypto-zoological agency Monarch as its members face off against a battery of god-sized monsters, including the mighty Godzilla, who collides with Mothra, Rodan, and his ultimate nemesis, the three-headed King Ghidorah. When these ancient super-species - thought to be mere myths - rise again, they all vie for supremacy, leaving humanity's very existence hanging in the balance.Asterix: The Secret of the Magic PotionA fall during the picking of mistletoe led Druid Getafix to make a decision: he will travel through Gaul with Asterix, Obelix and Pectin in search of a young talented druide to guarantee the future of the village. He must indeed find the one who will take his suite and to whom he will transmit the Secret of the Magic Potion. Sulfurix, an evil druid, intends to take advantage to steal this secret ...

Taking fruits and berries to make tasty results. In This Podcast: What do you do with the abundance of fruit from your yard? Making jams and jellies are an easy solution. Sara Wolters from Pomona's Universal Pectin shares how their fruit-based pectin allows you to create delicious preserves with little to no added sugar. She also shares about the pectin industry, the recipe and video resources they have available to the public, methods of making jams with young kids, and additional uses for pectin. Don't miss an episode! Click here to sign up for podcast updatesor visit www.urbanfarm.org/podcast Sara and her husband own and operate Pomona's Universal Pectin. Pomona Pectin has been around for 39 years, and they've owned the business for just over 2 years now. They have two sons and live right next to Yosemite National Park. Go to www.urbanfarm.org/pomonaspectin for more information and links on this podcast, and to find our other great guests. This contest period is expired. 444: Sara Wolters on Healthy, Homemade Jams & Jellies.

https://keywebco.com/blogs/news/how-to-make-elderberry-wine Elderberry wine, made correctly, is every bit as good as wine made from its cousin the grape. Aged, oaked and mellowed, wine from elderberries bears a close resemblance to some of the huskier, more brooding red grape wines; Mourvedre and Petit Verdot spring to mind. Elderberry wine is a wonderful drink when the weather turns cold and you find yourself in front of a fire with friends and food. Balance is what to seek. Fine wine has acidity, alcohol, and tannin all in proper proportion. One of the prime problems in fruit wines is lack of balance. Some fruits are too acidic. Some too sweet. A few are too tannic. Grapes are the fruit closest to achieving perfection all on their own, which is why they “won” in the great winemaking game of life. Elderberries have excellent tannin levels, wonderful color, and reasonable amounts of sugar and acid. All you need to do is adjust these levels and you are on your way to making a wonderful wine. As you read these instructions, keep in mind that this method also works with other fruits. Other good wine fruits include plums, blueberries, blackberries, huckleberries, apples, and pears. Oh, and for the record, only make wine from the Western blue elderberry, Sambucus Mexicana. You can also use the Eastern blue elderberry, S. nigra. Do not make wine from red elderberries. You want to pick elderberries that are at their peak of ripeness. How do you know when that is? For starters, the elderberry season runs from July to early October, depending on where you are. Within that period, you will get some bushes ripening before others, and even on the same bush, you'll have some clusters riper than the ones next to it. Look for a cluster that is fully ripe, no green berries, and whose stem has turned pink. If you want to get extra picky, only choose those clusters that already have a few elderberry raisins on them because these will be the ripest. Snip off the whole cluster with shears and put them in paper grocery bags. A lot of people prefer to freeze the fruit before stripping the berries. This does make the process, which can be tedious, a lot faster, but you absolutely must thaw only a few clusters at a time. Once thawed, the berries get mushy. But either method works fine. Now you need to juice or crush your fruit. I normally do this in a clean five-gallon bucket. You can do it all by hand, or crush it with a potato masher, a blender, or your very clean feet. Watch out, though, elderberries will stain your skin for days), or even a blender. Be careful with blenders or food processors, though, as you will want to avoid crushing too many seeds. Seeds contain bitter elements that can overwhelm your wine. Crush just enough to get broken-up fruit. Elderberries are not pectin-rich, but many fruits do contain a lot of pectins. Pectin is great for setting jam, but not for wine. To prevent your wine from jelling, buy pectic enzyme for these fruits. The enzyme eats up the pectin and using it also extracts more flavor and color from the fruit skins. Fruits high in pectin include citrus, blackberries, apples, cranberries, gooseberries, and plums. Other low-pectin fruits include apricots, blueberries, cherries, elderberries, peaches, pears, raspberries, and strawberries. Once you have crushed your fruit, you will need to add water for volume. My recipe below is for 3 gallons, which is a good starter volume. Three gallons makes 15 bottles. For experienced winemakers, 5 gallons is better. Once you have added water, it is time to break out your hydrometer and acid test kit. Mix the juice and water and pour a little into your hydrometer's test tube. Drop the hydrometer into the tube and read the scale. Most hydrometers have several ways to measure sugar levels on them, and I prefer Brix (pronounced “bricks”), which is the scale professional winemakers use. Ideal red grape juice is made into wine will have a Brix rating of about 24.5; an ide --- Send in a voice message: https://anchor.fm/roger-keyserling/message Support this podcast: https://anchor.fm/roger-keyserling/support

Replay of segment 2 of The Wisconsin Vegetable Gardener Radio Show from 5-12-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics:Joey and Holly talk about what you need to know before you go to a farmer's market check out our website https://thewisconsinvegetablegardener.com/ Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off and free shipping one time use only. Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout Purple cow organics of https://www.purplecoworganics.com/

Replay of Segment 1 of The Wisconsin Vegetable Gardener Radio Show from 5-19-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics: Joey and Holly talk about composting large and small check out our website https://thewisconsinvegetablegardener.com/ Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off and free shipping one time use only. Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout Purple cow organics of https://www.purplecoworganics.com/

Replay of The Wisconsin Vegetable Gardener Radio Show from 5-19-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics: Joey and Holly talk about composting large and small and what to know about farmer's markets their guest author Carol Mitchell of https://www.maydreamsgardens.com/ 1.You are a collector of old garden books. What is an unusual tip you found in an old garden book that worked surprisingly well? 2.You’ve got a post on your blog about using plastic forks to protect your bean seedlings – explain that more please? 3.You seem to have a lot of problems with raccoons – what are they going after? What helps detour them ? 4.You talk about embracing bugs for a happier life – you say kill them with caution – what do you mean by that? 5.We all don’t have perfect soil, we may have more of a clay soil – how do we know what we have and how is it best to turn clay soil into a fluffy soil? 6.Where can we find out more about you and the books? check out our website https://thewisconsinvegetablegardener.com/ Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off and free shipping one time use only. Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout Purple cow organics of https://www.purplecoworganics.com

Replay of The Wisconsin Vegetable Gardener Radio Show from 5-5-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics:Joey and Holly talk about Mulch the good and the back, and 5 container gardening tips also their guest author and chicken expert Melissa Caughey of https://www.tillysnest.com/ Synthetic, natural, etc Grass clippings, leaves, straw, shredded paper, cardboard (may contain formaldehyde) wood chips but not mixed in – as they break down they may take some nitrogen away cocoa mulch 5 tips for a better container garden 1. Get a container that is the right size for the plant you’re growing – drainage holes 2. good potting mix 3. proper amount of light 4. consistent watering PLANT BOOSTER 5. nutrients 6. mulch They talk about: 1.If you know you can raise chickens where you live – what are 2 aspects of chicken keeping most people may not consider? 2.When starting your chicken journey – for a newbie – is it best to start with chicks or with adult chickens? 3.For most breeds, how long can one expect before they can get eggs or how long before a chicken will produce eggs? 4.How much space does 1 chicken need? 5.What is the cost investment per year for 1 chicken? Food…? 6.Do you have to have a chicken coop or are there shortcuts to house the chickens or is there a reason why a coop is needed? 7.Where can people find your books and what is something we may be surprised to find in your newest book how to Speak Chicken: Why Your Chickens Do What They Do & Say What They Say without giving too much away? check out our website https://thewisconsinvegetablegardener.com/ Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off and free shipping one time use only. Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout Purple cow organics of https://www.purplecoworganics.com/

Replay of The Wisconsin Vegetable Gardener Radio Show from 4-28-18 segment 3 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics:Joey and Holly talk with Their guest Michelle Balz author of https://www.amazon.com/Composting-New-Generation-Latest-Techniques-ebook/dp/B078T1JGTF They talk about: 1. what is the biggest misconception about composting 2. What is the ideal recipe for a compost pile? 3. If your compost pile is smelling what is that telling you 4. Best way to compost without having problems animals or pest in a urban setting 5. People think when composting you need a big pile in the back yard but you can do a method called trench or pit composting can you explain that? 6. Where can we find your book? check out our website https://thewisconsinvegetablegardener.com/ Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off and free shipping one time use only. Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout

Replay of Segment 4 The Wisconsin Vegetable Gardener Radio Show Segment from 4-21-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics:Joey and Holly answer Gardeners questions from across the country Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off and free shipping one time use only Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout

Replay of The Wisconsin Vegetable Gardener Radio Show from 4-14-18 Segment 3 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics:Joey and Holly talk Their Guest author of the Straw bale garden book complete https://strawbalegardens.com/ Joel Karsten They talk about: 1.How did this straw bale garden concept begin? 2.What is the biggest mistake people make for those who see the straw bale gardening idea, but fail to actually read the book? 3.When we talk about growing in straw bales, people will question how it works – do you just put the plants in the bale or is there more to it than that? 4.When straw bale gardening is done correctly – do we have to worry about bugs and disease like we would if growing in soil? 5.For those who are growing in the straw bale method correctly, of all the benefits, is there one or two that stand out from the rest? 6.Where can we find the book? More about the method? Etc…. and emails. check out our website https://thewisconsinvegetablegardener.com/ Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off and free shipping one time use only. Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout

Replay of Segment 2 The Wisconsin Vegetable Gardener Radio Show Segment from 4-14-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics:Joey and Holly answer Gardeners questions from across the country Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off and free shipping one time use only Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout

Replay of The Wisconsin Vegetable Gardener Radio Show from 4-21-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics:Joey and Holly talk about the value of school gardeners thanks to Mike Podlesny is the host of https://www.youtube.com/user/mikethegardenerllc?sub_confirmation=1 and gardener's questions and emails.Their Guest author of the Straw bale garden book complete https://strawbalegardens.com/ They talk about: 1.How did this straw bale garden concept begin? 2.What is the biggest mistake people make for those who see the straw bale gardening idea, but fail to actually read the book? 3.When we talk about growing in straw bales, people will question how it works – do you just put the plants in the bale or is there more to it than that? 4.When straw bale gardening is done correctly – do we have to worry about bugs and disease like we would if growing in soil? 5.For those who are growing in the straw bale method correctly, of all the benefits, is there one or two that stand out from the rest? 6.Where can we find the book? More about the method? Etc…. check out our website https://thewisconsinvegetablegardener.com/ Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off and free shipping one time use only. Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout

Replay of The Wisconsin Vegetable Gardener Radio Show from 4-14-18 Segment 3 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics:Joey and Holly talk Their Guest Greg Key of www.hosstools.com They talk about: 1.It is all about the soil when it comes to gardening Greg what and how to prepare you soil and what is best way if you have clay soil? 2.I don’t know a gardener who does not want to grow watermelon but it can be a challenge for us in the north what advice can you offer that can help? 3.Here is the north now is the time to plant asparagus now we have never grow asparagus what do we are our listener need to know about it to make sure we can grow a great crop? 4.We talk a lot about weeds and weeding some people leave weeds in the garden to protect their plants from bad bugs how is the best way to deal with weeds? 5.Contaminated Compost no all compost is good free or bought and you can’t look at it and say oh it looks good what do we need to know? 6.What are a few tool from your website that would you recommended for our listeners and emails. check out our website https://thewisconsinvegetablegardener.com/ Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off and free shipping one time use only. Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout

Replay of Segment 4 The Wisconsin Vegetable Gardener Radio Show Segment from 3-17-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics:Joey and Holly answer Gardeners questions from across the country Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout

Replay of The Wisconsin Vegetable Gardener Radio Show from 4-14-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics:Joey and Holly talk about:12 Time saving tips for you and your garden. Also how much to plant for the year for a family of 4, plus There Guest Greg Key of www.hosstools.com They talk about: 1.It is all about the soil when it comes to gardening Greg what and how to prepare you soil and what is best way if you have clay soil? 2.I don’t know a gardener who does not want to grow watermelon but it can be a challenge for us in the north what advice can you offer that can help? 3.Here is the north now is the time to plant asparagus now we have never grow asparagus what do we are our listener need to know about it to make sure we can grow a great crop? 4.We talk a lot about weeds and weeding some people leave weeds in the garden to protect their plants from bad bugs how is the best way to deal with weeds? 5.Contaminated Compost no all compost is good free or bought and you can’t look at it and say oh it looks good what do we need to know? 6.What are a few tool from your website that would you recommended for our listeners and emails. check out our website https://thewisconsinvegetablegardener.com/ Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off and free shipping one time use only. Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout

The Wisconsin Vegetable Gardener Radio show #Milwaukee segment from 4-7-18 segment 3 Joey and Holly talk with their guest Author Mary Lahr Schier from https://maryschier.com/ They talk about: 1.As it seems we are having a hard time getting into the garden this year how long is to long before we as gardener should start getting concerned 2.How the best way is for us northerner garden to grow under cover and to the hobby gardener is it worth all the work. 3.Lets talk about dead heading and dividing why is it important to dead head your flowers and when it comes to dividing you plants how do you now if you need to or if they can been divided 4.We all have weeds in our garden some more than others why is it important for gardener to know what kind of weeds we have rather then just pulling them up and composting them 5.For those we do like to have a garden but also have a nice lawn what are some tips you can provide for a better lawn 6.If you are able to only grow 2 perennial fruit bearing plants in your northern gardener what would they be ? 7.How can we find your book and find out more about you? The show airs live Saturday's 9 -10am CST listen here during show hours tinyurl.com/zvh5kaz Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off and free shipping one time use only Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkoutwww.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout

Replay of Segment 2 The Wisconsin Vegetable Gardener Radio Show Segment from 4-7-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics:Joey and Holly talk about ways you can not get burned out during the gardening season and not to give up Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout

Replay of Segment 4 The Wisconsin Vegetable Gardener Radio Show Segment from 3-10-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics:Joey and Holly answer Gardeners questions from across the country Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout

Replay of The Wisconsin Vegetable Gardener Radio Show from 4-7-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics:Joey and Holly talk about:vegetables that can be grown in partials shade and what to do to keep from getting burned out during the summer in the garden and Author Mary Lahr Schier from https://maryschier.com/ They talk about: 1.As it seems we are having a hard time getting into the garden this year how long is to long before we as gardener should start getting concerned 2.How the best way is for us northerner garden to grow under cover and to the hobby gardener is it worth all the work. 3.Lets talk about dead heading and dividing why is it important to dead head your flowers and when it comes to dividing you plants how do you now if you need to or if they can been divided 4. We all have weeds in our garden some more than others why is it important for gardener to know what kind of weeds we have rather then just pulling them up and composting them 5.For those we do like to have a garden but also have a nice lawn what are some tips you can provide for a better lawn 6.If you are able to only grow 2 perennial fruit bearing plants in your northern gardener what would they be ? 7.How can we find your book and find out more about you? Plus callers questions and emails. check out our website https://thewisconsinvegetablegardener.com/ Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off and free shipping one time use only. Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout

Replay of The Wisconsin Vegetable Gardener Radio Show Segment from 3-31-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics:Joey and Holly talk about: mistakes they have made in their garden. Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout

The Wisconsin Vegetable Gardener Radio show #Milwaukee segment from 3-24-18 segment 3 Joey and Holly talk with their guest author Todd Heft of http://www.bigblogofgardening.com/ about 1.You have talked about bringing birds in the garden, some people think this is a bad thing, how are birds beneficial to your garden? 2.As we are about the approach the garden season, for those who are new to gardening, what is one piece of advice you like to give new gardeners? 3.In gardening we have a language all of itself, what are some of the more confusing terms us more seasoned gardeners use that may confuse new gardeners? 4.As you know soil is the lifeblood of your plants, how do you build your soil for the most success? 5.How do you maintain soil fertility in containers throughout the growing season? 6.You have a book, Homegrown Tomatoes: the step-by-step guide to growing delicious organic tomatoes in your garden, what is something unexpected people could learn from your book (without giving too much away)? 7.How do people find out more about your and where to find you? for full show in studio video click here https://youtu.be/trQ3fYNYCuM for podcast click here tinyurl.com/yb2ge2km The show airs live Saturday's 9 -10am CST listen here during show hours tinyurl.com/zvh5kaz Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off and free shipping one time use only Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout

Description: Replay of The Wisconsin Vegetable Gardener Radio Show from 3-24-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics:Joey and Holly talk about: The cheapest crops to grow that cost the most in the store The show airs live Saturday's 9 -10am CST listen here during show hours tinyurl.com/zvh5kaz Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off and free shipping one time use only Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout

Replay of The Wisconsin Vegetable Gardener Radio Show from 3-24-18 on 860AM WNOV and W293cx 106.5 FM Milwaukee WI, listen here during show hours Saturdays 9-10 am CST https://tinyurl.com/zvh5kaz Topics:Joey and Holly talk about: The cheapest crops to grow that cost the most in the store plus berry bushes plant patches what is best for you. And author and founder of http://www.bigblogofgardening.com/ Todd Heft They talk about: 1.You have talked about bringing birds in the garden, some people think this is a bad thing, how are birds beneficial to your garden? 2.As we are about the approach the garden season, for those who are new to gardening, what is one piece of advice you like to give new gardeners? 3.In gardening we have a language all of itself, what are some of the more confusing terms us more seasoned gardeners use that may confuse new gardeners? 4.As you know soil is the lifeblood of your plants, how do you build your soil for the most success? 5.How do you maintain soil fertility in containers throughout the growing season? 6.You have a book, Homegrown Tomatoes: the step-by-step guide to growing delicious organic tomatoes in your garden, what is something unexpected people could learn from your book (without giving too much away)? 7.How do people find out more about your and where to find you? Plus callers questions and emails. check out our website https://thewisconsinvegetablegardener.com/ Check out past shows Video and podcast https://thewisconsinvegetablegardener.com/radio/ check out highlights of past show podcast and video https://thewisconsinvegetablegardener.com/video-series/highlights-podcast/ Email your questions to TWVGshow@gmail.com tweet us as #twvg or @twvgshow The show runs March - Oct Saturday morning’s 9-10am cst Check out the following sponsors that Make the radio show possible: IV Organics: http://ivorganics.com/ MI Gardener: http://migardener.com/ Use coupon code SHARE10 to save 10% off your 1st order. Beans & Barley: http://www.beansandbarley.com/ Bobbex: http://www.bobbex.com/ Rootmaker: https://rootmaker.com/ Plant Success organics: https://plantsuccessorganics.com/ Woodmans Food Stores: https://www.woodmans-food.com/ Root assassin shovel: https://rootassassinshovel.com/ Bluemel's Garden & Landscape Center Family owned, independent garden and landscape center that has been servicing the metro-Milwaukee area since 1955. 4930 W. Loomis RD. 414-282-4220 http://bluemels.com/ Hoss Tools of www.hosstools.com Tree Diaper of www.treediaper.com Seedling Square of www.seedingsquare.com Rebel green of www.rebelgreen.com Dripping Springs OLLAS of www.drippingspringsollas.com Saz Products of www.sazproducts.com Shield n seal of www.shieldnseal.com Pomona Universal Pectin of www.pomonapectin.com Flame Engineering Inc. of www.flameengineering.com Eco Garden Systems of www.ecogardensystems.com Made of recycled materials in the U.S It is a raised garden bed offers sustainable organic gardening that is environmentally sound. Use coupon code Wiveg125 to save $125 & Free Shipping (a $250 vale) on the Eco Garden Original Garden unit only in stone color must be purchased through the Eco Garden Systems website www.ecogardensystems.com/store valid thru Dec 31 2018 Outpost Natural Foods Co-op of www.outpost.coop Manure tea of www.manuretea.com The Gardener's Hollow Leg of www.thegardenershollowleg.com Save 10% use veggies at checkout Handy Safety Knife of www.handysafetyknife.com Bio Safe of www.biosafe.net 10% on your next order use coupon code TWVG at check out Chapin Manufacturing Inc. of www.chapinmfg.com The Plant Booster of www.plantbooster.net Tall Earth of www.tallearth.com save 15% on orders placed on, TallEarth.com. use WISCONVEG at checkout

Dr. Michael Ash goes into detail explaining the correlation between gut health and chronic illnesses. He provides some very good tips to prevent and reverse illnesses and talks about one very specific fruit we should all be consuming (and is probably sitting on every countertop in America right now). He's scientifically explains everything, but in a way we can all understand.   What should we know about the mucosal immune system? The vast majority of people in the world will die of inflammatory chronic illnesses. The primary mechanism for making those conditions develop is an up-regulation of the immune system. And the largest part of our immune system is the referred to mucosal immune system. In simple terms, it's all the tissues in our body that are wet: eyes, mouth, lungs, gastrointestinal tract, liver and kidneys. All these have fluids over the surface performing roles. We share all the cells in them with creatures like bacteria, viruses, worms and sometimes parasites. Some are helpful and some are problematic.   The outside world reaches in to us primarily through the mucosal immune system. The better that system is to interpret the outside world, the more reliable we can be in terms of our health. The mucosal system is our body's diplomat, taking charge and care of our body.   What can we do to prepare our mucosal immune system to be the best? Look at our digestive tract first. What we are putting in our body is very important in terms of how our body is going to act. First what we eat is important. Consume foods that have messages that our body recognizes. And then, what we drink. If our system does not receive foods that our body recognizes (plant based foods grown in good soil), our body's response is to produce inflammation, acting as a defense mechanism. Simply getting older we produce more inflammation. So we should consume counter regulatory defenses as we age.   So what foods should we consume? Plant based foods carry messages that animal based foods do not. So the more plant based foods we consume, the better prepared our bodies will be.   Vegetables that are slightly bitter in their content are more densely packed with those keys that our immune system is looking for than those that are sweeter. Crunchy veggies like brussels sprouts, broccoli, cabbage, cauliflower, parsnips, etc. which are stiff. Can be cooked or steamed, 3 to 4 times a week. These are remarkable! They are miraculous to our body to protect us against risk. If we don't consume these foods, we can survive but we cannot survive effectively. Therefore, other risks and challenges to our immune system are much more difficult to turn off and take under control. This then manifests into chronic ill health like heart disease, diabetes, arthritis, dementia, Alzheimer's, eye dysfunction, problems of reproduction and lots of gastrointestinal issues (IBS, bloating, diarrhea, cancer).   Fruits that contain those good messages for our bodies, like the veggies mentioned above are apples. Eating apples can be medicinal. Cook them by cleaning them, peel, cut into cubes, drop in a pan and cook with cinnamon and raisins and water, simmer (about 6 apples), soften and loose shape but not completely disappear. Referred to as stewed apples or applesauce. You'll see a gelatinous fluid called pectin. Pectin is a raw material for bacteria inside the gastrointestinal tract. When fed with pectin they manufacture fatty acids. The organisms look for the pectin and produce a substrate, the most powerful anti-inflammatory chemical a human can produce. A study done showed that consuming 3 apples a day was the same as taking 10 mg of prednisone in the treatment of inflammatory gut problems, preventing illnesses that can ultimately create cancer. Recommend 2 to 3 apples a day cooked, if you're ill. For prevention, 1 a day. Raw is not the same as if it's cooked. Make it for dessert and feed everyone!!     Get your FREE download here, Review Article: Is This a Perfect Functional Meal for Mucosal Tolerance, provided by Dr. Michael Ash to learn more about apples, the scientific rationale behind it, allergy protection, antibiotic impact, phenolic compounds, apple skins, inflammation control, the brain benefits, his applesauce recipe and more.   What other things can we do to prevent inflammation in our body? Avoid additional sugars. Anything that has been refined, for example sugar, corn and other sources, the less you consume of them the lower your risk of developing long term chronic illness.   Vegetables and fruits can convey benefits. So can meat, it does have a role in humans, but make it grass fed proteins. The Mediterranean style diet receives high votes because statistically it proves to be successful.   Fats comes in many forms. Simplistically, fat has been vilified and is wrong. There are fats that will never find success in human health. But high quality fats will benefit the health of our brain. Our diet should contain a reasonable quantity, which is a conversation for another day altogether.   PROBIOTICS   Two ways to identify the consumption of probiotics. Ecological consumption is when you just pick up something at the store with a mix of strains. When a type of organism, species and strain are identified to treat a certain type of illness.   Many studies have clearly shown that even if you just use a healthy strain of probiotic, you generally enjoy some improvement in overall health, by reducing inflammation. If we're over the age of 40, it is most advantageous to consume probiotics.   What are the benefits or probiotics? There are 7 things that probiotics do for our health. Dr. Ash spends some time explaining what these all are, as well as the dosage recommended based on body size and age.   [et_bloom_inline optin_id=optin_4] About Dr. Michael Ash: Michael Ash DO, ND, BSc, DipION was in full time clinical practice for 25 years during which time he founded and developed the largest Integrative Medicine practice in the south west of England, incorporating the philosophy of functional medicine from 1991 onward. He is no longer in full time practice having sold his practice in 1997, but devotes time to research, writing and the management of complex immune mediated illnesses through the application of natural and pharmaceutical interventions. He has specialised in the role of the wet tissues (such as the gastrointestinal and respiratory tracts) in human health for over 20 years, through the application of food and lifestyle based interventions aimed at the remediation of dysfunctional bacterial communities and associated tissues essential to a healthy mucosal immune system. The manipulation and alteration of these commensal bacteria and tissues through changes in medicine and lifestyles over the last 100 years has seen a profound move away from acute infectious diseases to more chronic complex illnesses. The changing microbial landscape including decreased diversity and loss of key stone species and their associated impact on the creation of non-resolving inflammation are increasingly causally linked to many of our burgeoning health problems.  An author, researcher and presenter with skills in business development as well as clinical care, he has also been an adjunct member of the Institute for Functional Medicine’s faculty for many years, and provides a unique set of insights into the application of often complex and intersecting immune patterns for the resolution and restoration of loss of homeostasis within the framework of analytical and clinical application. Links and Resources Visit www.clinicaleducation.org to find more information about Dr. Ash's studies, and search "apples" to learn more about the benefits of apples. Dr. Ash's recommended books: Missing Microbes: How the Overuse of Antibiotics is Fueling Our Modern Plagues I Contain Multitudes: The Microbes Within Us and a Grander View of Life Dr. Ash's Favorite Music: To push through: Wake Me Up by Avicci To pump her up when feeling down: Two Sides of Lonely by The Lone Bellow To soothe when feeling tense: it changes over time but right now it's Lord Huron

Why You Should Listen: In this episode, you will learn about Galectin-3, biofilms, and the use of modified citrus pectin in chronic health conditions. About My Guest: My guest for this episode is Dr. Isaac Eliaz. Dr. Isaac Eliaz, MD, LAc, MS is an integrative medical doctor, licensed acupuncturist, researcher, product formulator, and frequent guest lecturer. He has been a pioneer in holistic medicine since the early 1980s, and has published numerous peer-reviewed research papers on several of his key integrative health formulas. He is the founder and medical director of Amitabha Medical Clinic in Santa Rosa, California, an integrative health center specializing in cancer and chronic conditions. An expert in using highly strategic, synergistic protocols to address numerous areas of health including metastatic cancer, immunity, digestion, detoxification, diabetes, cardiovascular health and more, Dr Eliaz is also widely regarded as the leading expert in the field of Modified Citrus Pectin research. Along with his clinical practice, Dr. Eliaz is an author and frequent lecturer who presents on his unique approaches to health and healing to practitioners worldwide. Dr. Eliaz is committed to empowering patients, practitioners and those seeking guidance for lasting wellness through education, ongoing research and community building. Key Takeaways: - What is galectin-3 and what problems does it cause? - What is the role of galectin-3 and biofilms? - How might reducing galectin-3 help other treatments to work better? - Can galectin-3 be measured? - How does modified citrus pectin work to bind metals, reduce galectin-3, reduce inflammation, and support immunity? - Is modified citrus pectin a good binder of heavy metals? - What role does modified citrus pectin play in reducing TGFb1, C4a, and MMP9? - Can those with citrus allergies generally use modified citrus pectin? - What is Honokiol and how might it be helpful in supporting health? - How important is stress reduction and meditation in shifting away from a sympathetic-dominant state? - What role do the mental, emotional, and spiritual realms play in chronic illness? Connect With My Guest: http://www.dreliaz.org http://www.econugenics.com Code BHG15 will provide a 15% discount on Econugenics products. Related Resources: http://www.amitabhaclinic.com Interview Date: January 12, 2018 Disclosure: BetterHealthGuy.com is an affiliate of Econugenics. Disclaimer: The content of this show is for informational purposes only and is not intended to diagnose, treat, or cure any illness or medical condition. Nothing in today's discussion is meant to serve as medical advice or as information to facilitate self-treatment. As always, please discuss any potential health-related decisions with your own personal medical authority.

Dr. Ben Weitz interviews Dr. Isaac Eliaz, who discusses Galectin-3, an inflammatory protein measured in the blood, that increases risk of nearly every chronic disease, including heart disease, diabetes, arthritis, cancer, chronic kidney disease, and heart failure. [If you enjoy this podcast, please give us a positive review on Itunes, so more people will find […]

206: Allison Duffy on Food Preservation. Canning and other preservation techniques to safely store foods longer. Allison has been growing and preserving food for over fifteen years.  She is a Master Food Preserver, trained through the University of Maine Cooperative Extension, and holds a Master's Degree in Gastronomy from Boston University.  She has written about food for various publications including the Boston Globe, Backpacker magazine, and Taproot magazine, and is the author of the book Preserving with Pomona's Pectin. She regularly writes and develops recipes for the Pomona Pectin company, and blogs at her own website CanningCraft.com plus she teaches canning and preserving classes. Allison lives on several acres in Mid-coast Maine with her husband Ben and their two young boys, where they tend an apple orchard, look after a way-too-big vegetable garden, take care of chickens, and put up as much food as they can manage. In this podcast: Canning food is a favorite topic of Greg's so of course he was excited to talk to Allison about her experiences and get some tips from her as well.  As a bonus, they also chatted about her ‘too big' garden and how this homestead is so rewarding for her family. Go to www.urbanfarm.org/canningcraft for more information, photos and links on this podcast and to hear from our other great guests.

Dr. Michael Ash goes into detail explaining the correlation between gut health and chronic illnesses. He provides some very good tips to prevent and reverse illnesses and talks about one very specific fruit we should all be consuming (and is probably sitting on every countertop in America right now). He’s scientifically explains everything, but in a way we can all understand.   What should we know about the mucosal immune system? The vast majority of people in the world will die of inflammatory chronic illnesses. The primary mechanism for making those conditions develop is an up-regulation of the immune system. And the largest part of our immune system is the referred to mucosal immune system. In simple terms, it’s all the tissues in our body that are wet: eyes, mouth, lungs, gastrointestinal tract, liver and kidneys. All these have fluids over the surface performing roles. We share all the cells in them with creatures like bacteria, viruses, worms and sometimes parasites. Some are helpful and some are problematic.   The outside world reaches in to us primarily through the mucosal immune system. The better that system is to interpret the outside world, the more reliable we can be in terms of our health. The mucosal system is our body’s diplomat, taking charge and care of our body.   What can we do to prepare our mucosal immune system to be the best? Look at our digestive tract first. What we are putting in our body is very important in terms of how our body is going to act. First what we eat is important. Consume foods that have messages that our body recognizes. And then, what we drink. If our system does not receive foods that our body recognizes (plant based foods grown in good soil), our body’s response is to produce inflammation, acting as a defense mechanism. Simply getting older we produce more inflammation. So we should consume counter regulatory defenses as we age.   So what foods should we consume? Plant based foods carry messages that animal based foods do not. So the more plant based foods we consume, the better prepared our bodies will be.   Vegetables that are slightly bitter in their content are more densely packed with those keys that our immune system is looking for than those that are sweeter. Crunchy veggies like brussels sprouts, broccoli, cabbage, cauliflower, parsnips, etc. which are stiff. Can be cooked or steamed, 3 to 4 times a week. These are remarkable! They are miraculous to our body to protect us against risk. If we don’t consume these foods, we can survive but we cannot survive effectively. Therefore, other risks and challenges to our immune system are much more difficult to turn off and take under control. This then manifests into chronic ill health like heart disease, diabetes, arthritis, dementia, Alzheimer’s, eye dysfunction, problems of reproduction and lots of gastrointestinal issues (IBS, bloating, diarrhea, cancer).   Fruits that contain those good messages for our bodies, like the veggies mentioned above are apples. Eating apples can be medicinal. Cook them by cleaning them, peel, cut into cubes, drop in a pan and cook with cinnamon and raisins and water, simmer (about 6 apples), soften and loose shape but not completely disappear. Referred to as stewed apples or applesauce. You’ll see a gelatinous fluid called pectin. Pectin is a raw material for bacteria inside the gastrointestinal tract. When fed with pectin they manufacture fatty acids. The organisms look for the pectin and produce a substrate, the most powerful anti-inflammatory chemical a human can produce. A study done showed that consuming 3 apples a day was the same as taking 10 mg of prednisone in the treatment of inflammatory gut problems, preventing illnesses that can ultimately create cancer. Recommend 2 to 3 apples a day cooked, if you’re ill. For prevention, 1 a day. Raw is not the same as if it’s cooked. Make it for dessert and feed everyone!!     Get your FREE download here, Review Article: Is This a Perfect Functional Meal for Mucosal Tolerance, provided by Dr. Michael Ash to learn more about apples, the scientific rationale behind it, allergy protection, antibiotic impact, phenolic compounds, apple skins, inflammation control, the brain benefits, his applesauce recipe and more.   What other things can we do to prevent inflammation in our body? Avoid additional sugars. Anything that has been refined, for example sugar, corn and other sources, the less you consume of them the lower your risk of developing long term chronic illness.   Vegetables and fruits can convey benefits. So can meat, it does have a role in humans, but make it grass fed proteins. The Mediterranean style diet receives high votes because statistically it proves to be successful.   Fats comes in many forms. Simplistically, fat has been vilified and is wrong. There are fats that will never find success in human health. But high quality fats will benefit the health of our brain. Our diet should contain a reasonable quantity, which is a conversation for another day altogether.   PROBIOTICS   Two ways to identify the consumption of probiotics. Ecological consumption is when you just pick up something at the store with a mix of strains. When a type of organism, species and strain are identified to treat a certain type of illness.   Many studies have clearly shown that even if you just use a healthy strain of probiotic, you generally enjoy some improvement in overall health, by reducing inflammation. If we’re over the age of 40, it is most advantageous to consume probiotics.   What are the benefits or probiotics? There are 7 things that probiotics do for our health. Dr. Ash spends some time explaining what these all are, as well as the dosage recommended based on body size and age.   15 Day Fat Loss Kick Start Ebook Download your FREE copy here!! DOWNLOAD!   Check your email. You will receive access for instant downloading. We respect your privacy- We will not rent, spam or sell your email. About Dr. Michael Ash: Michael Ash DO, ND, BSc, DipION was in full time clinical practice for 25 years during which time he founded and developed the largest Integrative Medicine practice in the south west of England, incorporating the philosophy of functional medicine from 1991 onward. He is no longer in full time practice having sold his practice in 1997, but devotes time to research, writing and the management of complex immune mediated illnesses through the application of natural and pharmaceutical interventions. He has specialised in the role of the wet tissues (such as the gastrointestinal and respiratory tracts) in human health for over 20 years, through the application of food and lifestyle based interventions aimed at the remediation of dysfunctional bacterial communities and associated tissues essential to a healthy mucosal immune system. The manipulation and alteration of these commensal bacteria and tissues through changes in medicine and lifestyles over the last 100 years has seen a profound move away from acute infectious diseases to more chronic complex illnesses. The changing microbial landscape including decreased diversity and loss of key stone species and their associated impact on the creation of non-resolving inflammation are increasingly causally linked to many of our burgeoning health problems.  An author, researcher and presenter with skills in business development as well as clinical care, he has also been an adjunct member of the Institute for Functional Medicine’s faculty for many years, and provides a unique set of insights into the application of often complex and intersecting immune patterns for the resolution and restoration of loss of homeostasis within the framework of analytical and clinical application. Links and Resources Visit www.clinicaleducation.org to find more information about Dr. Ash’s studies, and search “apples” to learn more about the benefits of apples. Dr. Ash’s recommended books: Missing Microbes: How the Overuse of Antibiotics is Fueling Our Modern Plagues I Contain Multitudes: The Microbes Within Us and a Grander View of Life Dr. Ash’s Favorite Music: To push through: Wake Me Up by Avicci To pump her up when feeling down: Two Sides of Lonely by The Lone Bellow To soothe when feeling tense: it changes over time but right now it’s Lord Huron If you missed it, listen in on our last podcast episode: Real Stuff: Nutrient Therapies Treating Chronic Disease, #48

On the fall season premiere of Cooking Issues, Dave and Nastassia take listener questions about sugar, white zinfandel, truffles, pectin, NYC restaurant recommendations, confit, induction ovens, smoking jerky, and more. Plus, a live on-air cookie tasting, courtesy of Judy from Boston!

On this week's Cooking Issues, Dave and Nastassia are joined in the studio by colleague Peter Kim from the Museum of Food and Drink, and tackle deli slicers, the peculiarities of pectin and pepper, disputed ratios in simple syrup recipes, the Tokyo Tsukiji Market Tour, and why you should think twice about refilling your SodaStream with dry ice.

In the final installment of our 3-part podcast series with our remarkable friend and fellow herbalist, Truth Calkins, we sum up all the major categories of actions that we can take to create an amazing radiation detox program. From there, we move on to other major health concerns… In this content-packed episode, Truth shares many profound healthful “truths” with us including: Which natural food substance helps battle internal plaque and regulates calcium balance How to eat fish safely to avoid accumulating too many heavy metals What anti-aging element is (in Truths opinion) more valuable than oxygen and decreases with age How to offset systemic inflammation, and combat unwanted weight gain How to transition from a carb-burning metabolic program to a ketogenic diet and why this can be beneficial What food substance can be used as a helpful tool for transitioning to a fat-burning diet and what quick tricks can you use when you feel those sugar cravings coming on? This is another gem of an interview with Truth and we hope you will listen and share this valuable information with family and friends… Email Truth at tapedin@gmail.com  Visit www.JingHerbs.com now! Find out how your Three Treasures are doing at www.JingHerbsTest.com  Ask us something at questions@JingHerbs.com!

Vivien Lloyd about to add warm sugar to her simmered fruit. What is jam? “A preserve made from whole fruit boiled to a pulp with sugar.” Lots of opportunities to quibble with that, most especially, if you’re planning to sell the stuff in the UK and label it “jam,” the precise amount of sugar. More than 60% and you’re fine calling it jam. Less than 50% and you need to call it reduced-sugar jam. Lower still, and it becomes a fruit spread. All that is about to change though, thanks to a UK Goverment regulation that will allow products with less than 60% sugar to be labelled jam. There’s nothing like a threat to the traditional British way of life to motivate the masses, although as an expat, I had no idea of the kerfuffle this had raised until I read about it on the website of the Campaign for Real Farming. Changing the rules for what is labelled jam may seem like a tempest on a teacake, but it is symptomatic of the growing distance between what were once simple methods of food processing – in this case to preserve it – and the industrial version of a similar product. And making jam at home isn’t that hard. There is, though, the problem of getting it to set properly. I had a little read to remind myself of what Vivien Lloyd called the magic of pectin, and it isn’t simple. Pectin is a long string of a molecule, present in the glue that cements cell walls together. Some fruits have loads of it, others less. The long strings bind together and form a mesh that traps any liquid inside the spaces between the pectin molecules, but they bind together only under specialised conditions. Acid reduces the tendency for pectin molecules to repel one another, while sugar attracts water, and so allows the pectin molecules to come together. And fruits supply acid and and sugar. “Sounds like a cinch,” says Harold McGee … “But as anyone who has tried knows, it’s anything but a cinch. Making preserves is a tricky business because the necessary balance between pectin, acid, and sugar is a very delicate one. Food scientists have found that a pH between 2.8 and 3.4, a pectin concentration of 0.5 to 1.0%, and a sugar concentration of 60 to 65% are generally optimal, but you would have to be cooking in a well-equipped laboratory to measure the first two condition (sugar content is easily measure by boiling point).” That’s one reason I asked Vivien Lloyd to share her recipe for raspberry jam, which she kindly did. Download the recipe for Raspberry and Vanilla Jam. Notes More science of pectin. Photo of Vivien Lloyd by Robert Walster. Music – in and out – was, of course, Strawberry Jam, by Michelle Shocked. And no, I don’t understand what she’s been saying lately; this is not an endoresement of any kind, it is just good music. I make good jam.

Pectin podcast from Chemistry World - the magazine of the Royal Society of Chemistry

In this episode, I look at colour: what it is, where it comes from, and how we use it in magick. WTF is up with colour correspondences anyway? In the science segment (who am I kidding, this is mostly science!), I talk about tomatoes! Specifically, canned tomatoes (how do they work? Protip: not miracles!), and how you can preserve more delicate fruits and vegetables without turning them into mush.I promise next episode will not involve science.  Promise promise.Also, I am now on Twitter: @RShShN (www.twitter.com/RShShN)I totally forgot to put contact info in the last show! You can comment on the blog, email me at rsh.shn@gmail.com, or tweet me!Visible spectrum by ascending wavelength/descending energy.  By Spigget on Wikimedia Commons; licensed CC Attribution-Share Alike 3.0 UnportedElectromagnetic wave; ±q is the electrical component (E⃗, blue); red (B⃗) is the magnetic component.  Figure at right is a head-on view of the wave, as if it were coming out of the page.  k⃗ is the velocity of the wave.  By SuperManu on Wikimedia Commons; licensed CC-BY-uSA.Helpful links for the perplexed:Planck's Constant: 6.626 × 10-34JsHuygens-Fresnel PrincipleSchrödinger Equation (not for the faint of heart)FRETcis-trans IsomerismOpsins (visual pigments)Perception of ColourPlasmodesmataPectins!D-Galacturonic acid and its parent sugar, D-Galactose (aka D-Gal)Brønsted-Lowry and Lewis acidsCredits:Recorded/Mixed with Audacity under Ubuntu.Intro: Cold Funk.  Kevin MacLeod (incompetech.com) Licensed under Creative Commons "Attribution 3.0" http://creativecommons.org/licenses/by/3.0/Science Intro: MTA.  Kevin MacLeod (incompetech.com) Licensed under Creative Commons "Attribution 3.0" http://creativecommons.org/licenses/by/3.0/; voicover:Bino the Elephant. Jason Steele (filmcow.com)Outro: Raw.  Kevin MacLeod (incompetech.com) Licensed under Creative Commons "Attribution 3.0" http://creativecommons.org/licenses/by/3.0/"Please, God, tell me I have not inspired something burgundy..." Lola (Chiwete Ejiofor) in Kinky Boots (2005), Julian Jarrold, dir., Geoff Dean & Tim Firth, writers.  Constitutes fair use.

Diets rich in fiber are proven to reduce the risk of cancer and heart disease and are proven to promote a healthy intestinal tract, reduce cholesterol and benefit the immune system for regularity & improved elimination of toxic metals, mercury, cadmium & lead. There are 700mg of apple fiber in a small, lunch-size apple. "An apple a day..." Apple pectin diet lowers cholesterol. Apples promote good health. Our ancestors believed that old proverb "An apple a day keeps the doctor away," but they didn't understand the 'Why' of it. Nutritional scientists research for evidences that verify how apples are good for our health. Apples are rich in pectin, a soluble fiber (fibre), which is effective in lowering cholesterol levels. Apples work in any form, from raw to juice, to maintain good cardiovascular health. Researchers at the University of California, Davis, found that apples act as antioxidants against the damaging portion of cholesterol in the blood stream. Many researchers suggest that people who eat fatty foods should, if possible, wash down this food with apple juice rather than the usual drink. Researchers have found that apples are the richest of fruits in pectin with the Jonagold variety of apple leading other varieties. Apple fiber helps maintain intestinal balance by cleansing the intestinal tract with its soluble and insoluble fibers. Pectin apple fiber increases the acidity in the large intestines. (University of Florida College of Medicine) Apple pectin in any form is advocated for diabetics and those suffering from ulcer, colitis, and for regulating the blood pressure. Learn more about apple fiber Each week Martin Pytela and Scott Paton discuss Holistic principles for healthy living. Life Enthusiast Co-op is built on over 25 years in study, health consultations and market research in the field of holistic and alternative medicine. We deliver solid time tested expertise. We are in this business not for the money, but for the passion, we have for sharing with others what we had to learn the hard way, through experience. We focus on high quality, innovative holistic solutions. Length: 31:00 Go to iTunes and review our podcast: iTunes Life Enthusiast Reviews and 5 star ratings If You Enjoyed This, Please Go To "FANS OF THIS SHOW" On The RIGHT And Then Click On "BECOME A FAN". In Addition, PLEASE CLICK On The “SEND TO A FRIEND” At The Bottom Of This Podcast…. COPY THE DATA And SEND THIS, and “My Pod Home Page URL”, To EVERYONE In Your ADDRESS BOOK…. FRIENDS Or ENEMIES! WANT TO BE NOTIFIED OF NEW EPISODES? ~~~~~~~~~~~~~~~~~~~~ Go To “Join my mailing list ” On The RIGHT………. When It Comes Up You Will See On This Page “Add me to Life Enthusiast''s mailing list:” ………. And Then type in your name and email address ………. Now Just Click “Save”. Technorati Tags: weight loss, Diet, Obesity, Dieting, Healthy Living,Food, Exercise, Fitness, Nutrition, Supplements, Lose Weight, Martin Pytela, Scott Paton.