Podcasts about plant based

In this episode of Revolution Health Radio, Chris breaks down a new large-scale study challenging the popular belief that plant-based diets promote longevity. The findings reveal that vegetarians—especially vegans—were significantly less likely to reach age 100 compared to omnivores. Chris explores the biological reasons behind these findings, emphasizing the importance of high-quality protein and nutrient bioavailability, as well as why certain nutrients may be harder to obtain from plant-only diets. He also discusses the powerful nutritional synergy that occurs when plant and animal foods are consumed together, arguing against rigid dietary dogma and advocating for a balanced, omnivorous approach to support healthy aging and longevity. The post RHR: New Study Challenges the Plant-Based Longevity Myth appeared first on Chris Kresser.

What is plant-based in “real life?"This week Nancy Albertson—Michele's long-time Virtual Assistant and behind-the-scenes right hand since the beginning—talks about her vegan practice, the health changes, and why she believes “plant-based people are hiding in their homes.” You'll hear about everyday choices, the social hurdles, and the kind of community support that helps people stick with it.IN THIS EPISODE, WE TALK ABOUT How Nancy started in 2019 after watching Forks Over Knives (twice) and feeling “a switch” flipThe health changes that surprised her (including reduced inflammation and joint pain relief)The hardest part of plant-based living: the social side- What helped with family gatherings: bringing a vegan dish and staying steady over timeWhy Nancy thinks plant-based people exist everywhere… but often stay quiet- How community makes it easier to keep going (and feel less “weird”)Nancy's Food Revolution Network Plant-Based Coaching Certificate experience and what it gave herTeaching plant-based cooking through local adult education classes (including Buddha bowls and baking)Common questions she hears (especially protein) and how she answers themEasy “starter steps” that don't require perfection (beans, tofu, veggie burgers, reading labels)Her Rockport Public Library talk and what she hopes people walk away withConnect with Nancy Albertson at http://Proadminme.comRESOURCES MENTIONED Forks Over Kniveshttps://www.forksoverknives.com/Food Revolution Network Plant-Based Coaching Certificatehttps://certificate.foodrevolution.org/join/PCRM – Building Healthy Communitieshttps://www.pcrm.org/buildinghealthycommunitiesRockport Public Library event listing (Nancy's Plant-Based Curious talk)https://www.rockportlibrary.net/event/curious-about-a-plant-based-diet/Subscribe & Review:If you enjoyed this episode, please subscribe and leave a review on your favorite podcast platform. Your feedback helps us grow and share the message of plant-based living with more listeners.For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠veganatanyage.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠or email ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠info@micheleolendercoaching.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Music, Production, and Editing by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Charlie Weinshank⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. For inquiries email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠charliewe97@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Virtual Support Services: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://proadminme.com/⁠

Ellen Kamhi, The Natural Nurse, talks with Nathaniel Altman, a Brooklyn-based writer who has authored more than twenty books on diet, alternative healing, metaphysics, and relationship. His books include Eating for Life: A Book About Vegetarianism,  and Healing Springs: The Ultimate Guide to Taking the Waters , among many others.   His latest book, The Genealogy of Plant Foods is the topic for today's discussion.  www.foodgenealogy.net & www.nathanielaltman.com

Recording of my live Q&A on IG!I cover My Training Schedule, My Sleep Stack, How To Increase Energy, How To Manage Food Focus and more! If you are a Middle Aged Vegan that wants to lose fat & build muscle, live longer - without cutting carbs or your favourite foods ...

New season and we're so excited to connect with you again! We're catching up our listeners, sharing behind-the-scenes, life updates, and some things we're loving. Since we've been on break extra-long (life's been crazy!), we have all the more to share! Episode Show Notes Newsletter Sign-Up Support Our Podcast on Patreon Your Hosts: Toni Okamoto (founder of Plant-Based on a Budget) & Michelle Cehn (founder of World of Vegan) Thanks for tuning in to the Plant-Powered People Podcast! Be sure to subscribe at PlantPoweredPodcast.com to get our podcast e-mail newsletters.  Resources Plant-Based on a Budget (budget recipes) World of Vegan (vegan recipes and guides) The Thrive Bundle The Friendly Vegan Cookbook Plant-Based on a Budget Meal Plans Connect with World of Vegan Instagram TikTok YouTube Facebook Newsletter

Recording of my live Q&A on IG!I cover My Septoplasty, Meal Timing, Iron as a Vegan and so much more!If you are a Middle Aged Vegan that wants to lose fat & build muscle, live longer - without cutting carbs or your favourite foods ...

Our winter meal prep series comes to a close tonight with 6 5-minute bowls using our original meal prep!

On this episode we are tackling the cultural and political shift back to meat, saturated fat, high-protein diets and the connection to hyper-masculinity. The US is seeing a resurgence of meat-eating as a symbol of masculinity, masculinism, meat connected to identity politics and the “culture wars”. Our guest, Jan Liband, will explore the social factors driving this backlash and explore how social media, economic uncertainly, and fear are motivating this trend. Jan and Hope talk about how toxic masculinity, a toxic subsidized meat economy, and a response to progressive advancements are components propelling the meat-heavy movement. They also talk about the pervasive myths around meat, protein, and muscle building, and how these affect men in particular. There are strong phycological factors at play that are embedded in our culture and are resurfacing in our current political climate. Jan Liband is a fact-based environmentalist, public speaker, and former Silicon Valley veteran who has been vegan since the 1980s. He has an academic background in psychology plus decades in marketing and has studied our shifting attitudes towards food and the growing environmental and health impacts of our global food system for decades. Jan volunteers for several vegan and environmental organizations and serves as Chief Researcher and Speaker for Plant-Based Advocates, a Bay Area based non-profit and is a board member of Compassionate Living. In addition to advocacy, Jan is an accomplished athlete, martial artist, and professional musician who holds a degree in Psychology from U.C. Santa Cruz.Resources: FILM: The Game ChangersBOOK: The Sexual Politics of MeatAtlantic Article: America is Done Pretending About Meat: Plant Based Eating Has Lost Its AppealSupport this podcast:Hope for the Animals PodcastCompassionate LivingSocial Media:FacebookInstagramYouTube   

Hey all you Vipers! Mr and Mrs Weedman are back with another round of great cannabis news, hot topics, headlines, research and reports. Before they get going, they get normal -  seshing on some Juicy Fruit flower from their friends @Midwest_Terps.  Mr Weedman shares a recent federally funded study finding most consumers are replacing medications with CBD and a new research report finding CBD useful when treating liver diseases. Mrs Weedman talks about the potential for cannabis as a legitimate medicine for menopause, she shares a research report on the munchies and how cannabis affects appetite, and she talks about the women shaping today's regulated market.   Support The Show: https://www.buzzsprout.com/283607/supportTWITTER: @weedman420podYouTube: Weedman420 ChroniclesEMAIL:  weedman420chronicles@gmail.comSHOP: www.eightdecades.comIG: @eightdecadesEMAIL: eightdecadesinfo@gmail.com#CannabisTruth #StomptheStigma #HomeGrow #FreethePlant #Stoners #rosin  #Potheads #Vipers #CannabisCultureEducation #CannabisResearch #Weed #Marijuana #LegalizeIt #CannabisNews #CBD #Terpenes #PodcastCannabis #eightdecades #CannabisLifestyle #HealthyLifestyle #NaturalMedicine #CannabisIndustry #PlantMedicine #News #WeedResearch #MedicalMarijuana #Infused #420Podcast #420Education #Health #WeedWellness #WorldNews #Gardening #budtender #420Culture #hemp #dabs #hash #joints #edibles #weed #gummies #tincture #vapes #pauliesayssmokesmartArticle Links:*  https://www.marijuanamoment.net/millions-of-americans-use-cbd-as-a* https://www.greenstate.com/health/cannabis-menopause-symptoms/?utm_source=flipboard&utm_content=topic/cannabidiol* https://www.foxnews.com/health/cannabis-compounds-could-reverse-disease-affecting-one-third-adults?utm_source=flipboard&utm_content=user%2FFoxNews* https://www.marijuanamoment.net/scientists-reveal-what-types-of-food-the-marijuana-munchies-make-you-crave-the-most/?utm_source=flipboard&utm_content=ChefJeff314%2Fmagazine%2FCannabis+Currently* https://www.greenstate.com/business/cannabis-leaders-speak-to-the-next-generation-of-women/?utm_source=flipboard&utm_content=GreenState/magazine/GreenState+News+%26+LifeCOPYRIGHT 2021 WeedMan420Chronicles©Suggestions? Questions? Chat with us here.Support the show

No intro, just vibes

Are you following the diet… but still not thriving? In this video, Professor Spira breaks down the one habit that quietly determines whether the diet actually works for you—or whether you stay stuck, frustrated, and wondering what you're missing. This isn't about food lists, perfection, or doing anything extreme. It's about attitude, consistency, and the habit that turns knowledge into results. You'll learn: Why many people practice the diet but never truly thrive The habit that matters more than doing everything “right” How attitude and commitment shape long-term vitality Why thriving requires more than just dietary changes What it really means to put the system at the center of your life If you've ever felt like you're close—but not quite there—this video will help you identify what's missing and how to correct it.

Today's global meat consumption is more than double what it was in the late 1980s. At the same time, animal agriculture is the largest driver of deforestation, biodiversity loss, and antimicrobial resistance — and a major contributor to water stress. Despite decades of advocacy around health, climate, and animal welfare, demand for meat continues to rise. Bruce Friedrich argues that ... READ MORE The post Bruce Friedrich on MEAT: Why Plant-Based and Cultivated Meat Are the Future of Protein. appeared first on Healthification.

This week, I'm talking with Molly Patrick of Clean Food Dirty Girl and trust me, you're going to love her.Molly has never eaten meat. Not one bite. She grew up in a teepee in New Mexico while her parents' hand-built their home, and today she lives on Maui leading a global community of over 280,000 "Dirties." Her approach? Warm, hilarious, and sprinkled with just the right amount of swearing.We get into:Why vegan and whole food plant-based aren't the same thingWhat "batch block" is and the one small step to finally break free from itHow growing up off-grid shaped her relationship with foodThe surprising muscle sobriety and plant-based eating shareWhat I loved most about this conversation? Molly doesn't care if you're perfect. She cares if you're still showing up.If you've ever felt like you need to get it right to start, this episode is your permission slip to just begin.Find all of Molly's links in the show notes. Until next time, stay curious.Website:  Clean Food Dirty Girl Send a textSupport the show"Thanks for listening to The Plant-Based Curious Podcast. If this episode helped you, please share it with one friend who might need it. Subscribe wherever you get your podcasts so you never miss a step on your journey. For questions or to connect, visit me at plant-basedcurious.com."

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Craving bold flavor without the burnout—or the meat? We sit down with award-winning plant-based chef and author Adina Mullen to explore how global traditions make vegan cooking abundant, joyful, and deeply satisfying. From childhood vegan roots to a self-taught path through restaurant kitchens and two bestselling cookbooks, Adina shows how food can carry memory, culture, and ethics on one plate.We dig into the big questions people ask about plant-based eating: what's the real difference between “vegan” and “plant-based,” how much protein do you actually need, and can beans, tofu, tempeh, and nuts truly deliver? Adina breaks down flavor the way a traveler maps a city—aromatics first, spices toasted, textures layered—so each bite hits with balance and depth. She explains how to honor the soul of traditional dishes when swapping animal proteins for plants, preserving spice profiles, cooking methods, and the role the dish plays in its home culture.If you've ever felt intimidated by global recipes or worried that plant-based means bland, this conversation is your permission slip. Adina shares practical ways to start: build a small spice library, batch-cook beans and grains, and use simple techniques to amplify taste. Her travel stories—from Italy's quiet precision to Morocco's layered heat and Turkey's vibrant markets—turn into everyday guidance you can use tonight. And yes, we celebrate comfort too, with fan favorites like a crackling Dutch oven bread that pairs perfectly with a hearty stew.Ready to cook with confidence and curiosity? Press play, explore Adina's approach to globally inspired vegan meals, and if you enjoyed the conversation, subscribe, share with a friend who loves to cook, and leave us a quick review—your support helps others find the show.To find Adina's cookbook, Vegan Flavors of the World, click HEREI would love to hear from you! What did you think of the episode? Share it with me :) Support the showLet's Be FriendsHang out with Heather on IG @greenpalettekitchen or on FB HERE.Let's Talk!Whether you are looking for 1-1 nutrition coaching or kitchen coaching let's have a chat. Click HERE to reach out to Heather.Did You Love This Episode? "I love Heather and the Real Food Stories Podcast!" If this is you, please do not hesitate to leave a five-star review on Apple or wherever you listen to podcasts.

In this episode, we chat with Peter Arlein, Founder and CEO of mountainFLOW, about his plant-based ski and bike products, including waxes, lubes, and water bottles that deliver high performance without harmful petrochemicals.Peter shares the journey of building a Certified B Corp, lessons learned from both ski and bike retail, and how mountainFLOW is helping retailers integrate sustainable, eco-friendly products. We discuss the company's mission, product innovation, and strategies for shops to engage riders who care about performance and preserving the environment they love to ride in.Support the show

Are plant-based milks really disrupting dairy? David Bortolussi, CEO of The a2 Milk Company, says not so fast. In this bite, he explains why a2 is doubling down on its A1 protein-free dairy proposition — and why plant-based isn’t part of the core strategy. With US sales up 29% and profitability targeted for FY27, David shares why he believes premium dairy is back in growth — and why a2 will never produce a product containing A1 protein. This bite is from our episode ‘The a2 Milk comeback: Ponies, tennis, and billions’. For more or to watch on YouTube—check out http://linktr.ee/sharedlunch Shared Lunch is brought to you by Sharesies Australia Limited (ABN 94 648 811 830; AFSL 529893) in Australia and Sharesies Limited (NZ) in New Zealand. It is not financial advice. Information provided is general only and current at the time it’s provided, and does not take into account your objectives, financial situation and needs. We do not provide recommendations and you should always read the disclosure documents available from the product issuer before making a financial decision. Our disclosure documents and terms and conditions—including a Target Market Determination and IDPS Guide for Sharesies Australian customers—can be found on our relevant Australian or NZ website. Investing involves risk. You might lose the money you start with. If you require financial advice, you should consider speaking with a qualified financial advisor. Past performance is not a guarantee of future performance. Appearance on Shared Lunch is not an endorsement by Sharesies of the views of the presenters, guests, or the entities they represent. Their views are their own.See omnystudio.com/listener for privacy information.

This segment is titled: The Plant-Based RevolutionImagine sitting down at a table laden with vibrant colors and intoxicating aromas—no steak or chicken in sight, yet the plate feels abundant, satisfying, and alive. That's the essence of plant-based cuisine, a way of eating that has quietly sustained civilizations for thousands of years and is now stepping into the spotlight with fresh energy. It isn't a modern fad or a restrictive diet; it's a rich, evolving tradition rooted in wisdom about the earth, the body, and the interconnectedness of all life.Its story begins long before anyone coined the term “plant-based.” In the high Andes, ancient peoples cultivated quinoa as their sacred mother grain, treasuring its complete nourishment in harsh mountain conditions. In Mesoamerica, the Aztecs and Mayans relied on chia seeds for endurance and vitality, grinding them into energy-packed drinks and doughs. Across India, Jain and Hindu traditions shaped meals around ahimsa—the principle of non-harm—turning lentils, grains, spices, and vegetables into intricate thalis that celebrate every part of the plant. In Buddhist monasteries from Japan to Korea, shojin ryori and sachal eumsik emerged as meditative practices in which chefs treated every root, leaf, and seed with reverence, avoiding even pungent alliums to keep the mind clear and the spirit gentle. Ethiopian Orthodox Christians observed long fasting periods, making lentil stews, injera, and spiced greens the everyday foundation of their tables. These weren't sacrifices; they were expressions of harmony with the land and respect for life.Over centuries, colonial powers and industrial shifts pushed many of these traditions to the margins, favoring high-yield crops and animal agriculture. Yet the knowledge never disappeared. It lingered in temple kitchens, family recipes, and indigenous communities. Then, in recent decades, something shifted. People began rediscovering these ancient foods—millets from Africa and Asia, jackfruit in tropical regions, mushrooms cultivated for their meaty texture—while modern ingenuity created approachable versions of familiar favorites. What started as a necessity and a spiritual practice evolved into a conscious choice for many, driven by a desire for lighter bodies, clearer minds, and a gentler footprint on the planet.Nutritionally, plant-based eating offers a quiet kind of abundance that surprises those who expect it to feel limiting. When you draw from a wide palette—beans, nuts, seeds, whole grains, leafy greens, roots, and fruits—you receive protein in complete forms, as quinoa and soy demonstrate so elegantly. Fiber arrives in generous waves, supporting steady energy and happy digestion. Antioxidants, vitamins, and minerals are found in abundance in colorful produce, helping the body fend off inflammation and maintain balance. Many who adopt this way of eating notice steadier moods, smoother skin, and a sense of lightness that comes from meals built on living plants rather than heavy animal fats. The variety itself becomes medicine: rotating between Indian dals one day, Korean temple-inspired namul the next, and Ethiopian lentil wats keeps the palate engaged and the body well-rounded.Of course, no way of eating is perfect, and plant-based cuisine has its own nuances to navigate thoughtfully. Some nutrients that occur naturally and abundantly in animal foods—particularly vitamin B12, certain forms of iron, and omega-3s—require a bit more attention, often through fortified foods or mindful pairings, such as combining lentils with vitamin C-rich vegetables to boost absorption. Highly processed plant-based substitutes, while convenient, can sometimes lean on additives and oils that echo the very convenience foods they aim to replace. Read the Full ContentMore PodcastsChef Walters Cooking School

#800 From backyard-grown herbs and screen doors used as drying racks to national retail shelves, Jodi Scott's journey with Green Goo is a masterclass in building a mission-driven CPG brand! In this episode, host Brien Gearin sits down with the co-founder and CEO of Green Goo to unpack how they set out to “reinvent first aid” with plant-based solutions that actually work — earning passionate customer stories, scaling into major retailers (including the Army & Air Force Exchange), and adapting fast when the market wasn't ready for “plant-based” a decade ago. Jodi also shares the behind-the-scenes reality of hypergrowth, navigating financing and forecasting, surviving the retail shutdown during COVID by ramping DTC, and the hard-earned mental fitness practices that helped her buy the company back and rebuild after a failed partnership nearly wiped everything out! What we discuss with Jodi: + Reinventing first aid + Plant-based + high efficacy + Backyard-to-kitchen production + Farmer's market validation + Customer stories (eczema, wounds) + Launching a website to reorder + Retail expansion learning curve + Army & Air Force Exchange pitch + COVID pivot to DTC + Amazon + Selling, losing, buying back the brand Thank you, Jodi! Check out Green Goo at GreenGoo.com. To get access to our FREE Business Training course go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MillionaireUniversity.com/training⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To get exclusive offers mentioned in this episode and to support the show, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠millionaireuniversity.com/sponsors⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome! and Thank you for listening.  It is with sorrow that I pay tribute to Jeff Galloway with a replay of a 2020 episode that we did together.  Jeff passed away this week from complication of a hemorrhagic stroke.   Some people may say that running didn't prolong Jeff Galloway's life or even that running may have made him die earlier.  I would say that Jeff had a wonderful lifespan lifting others up both spiritually and health-wise through his lessons on the run-walk method of distance running.  A life well lived and shared.  I believe the longevity and medical community get caught up  more  with time than meaning or quality.  We will all be better if we can lift others up and be a blessing to others for the time we have on this earth.  Rest in peace my fellow runner.  Thank you for listening.   Website: doctordulaney.com Email with questions at jami@doctordulaney.com Cookbook: amzn.to/4onHVe4 Water Distillers: mypurewater.come?sld-jdulaney  discount code: cleanwaterforsophie

What should you actually eat after a breast cancer diagnosis? In this deeply personal and practical episode, Jen Delvaux shares exactly what she eats in a day as a breast cancer survivor...and how her entire relationship with food changed after her diagnosis. Five years ago, Jen went from eating for convenience to eating for cellular support, hormone balance, gut health, and long-term healing. In this episode, she breaks down her simple "Healing Bowl Method" and explains how building meals around plants, fiber, healthy fats, and clean protein became one of the most powerful ways she supports her body. Joined by her husband Darren, Jen also shares the emotional side of changing her lifestyle after cancer and how small, consistent changes can help survivors feel empowered instead of overwhelmed. This episode includes her exact smoothie bowl, power salad, and dinner bowl, plus simple meal prep strategies to make healthy eating realistic and sustainable.

Can you eat plant-based and still avoid sugar, carbs, and ultra-processed foods? In this episode of Food Junkies, Dr. Vera Tarman is joined by Adina Mullen, plant-based chef, author of Vegan Flavors of the World, and founder of Adina's Delicacies, to explore whether vegetarian or vegan eating can truly support food addiction recovery, low-sugar living, and even plant-based keto—without deprivation or rebound eating. Adina brings a deeply grounded, real-world approach to plant-based cooking rooted in whole foods, cultural traditions, flavor, and satisfaction. This conversation goes beyond diet rules to focus on nourishment, satiety, and sustainability, especially for people healing their relationship with food.

Perfection isn't the point, progress is. We open the mic for an unscripted, science-grounded conversation about what “plant-based” actually means, why success lives on a spectrum, and how small, low-friction changes can flip your health trajectory without blowing up your life. Rather than chasing a 100% label, we focus on the dose-response benefits of eating more minimally processed plants and cutting back on ultra-processed foods and red and processed meat. The takeaway is clear: your long-term average matters more than a perfect week.We break down the umbrella of plant-forward patterns, from Mediterranean and flexitarian to plant-predominant and plant-exclusive, and show how each can deliver measurable gains when the bulk of calories comes from whole plants. You'll hear a powerful success story of diabetes reversal, then a reality check: sustainability beats short-lived extremes. We compare restriction labels to an abundance mindset, explain why planning prevents nutrient gaps, and lay out the “big rocks” that truly move the needle: more fiber, fewer ultra-processed products, less sodium and saturated fat, and smarter protein choices.Expect practical, ready-to-use strategies: the 80–20 rule as a compass for real life, taste-bud and microbiome adaptation timelines, and low-friction swaps that meet you where you are, like upgrading your oatmeal, adding beans to staples, or batch-cooking simple plant proteins. We also talk about the dual role of clinician and coach, why accountability accelerates change, and how to plan for travel, holidays, and stress so curveballs don't derail your goals. If you're ready to trend toward better health one steady step at a time, hit play, subscribe for more grounded guidance, and share your first small swap with us. Your next meal can be the one that moves you forward.Go check out my website for tons of free resources on how to transition towards a healthier diet and lifestyle.You can download my free plant-based recipes eBook and a ton of other free resources by visiting the Digital Downloads tab of my website at https://www.plantbaseddrjules.com/shopDon't forget to check out my blog at https://www.plantbaseddrjules.com/blog You can also watch my educational videos on YouTube at https://www.youtube.com/channel/UCMpkQRXb7G-StAotV0dmahQCheck out my upcoming live events and free eCourse, where you'll learn more about how to create delicious plant-based recipes: https://www.plantbaseddrjules.com/Go follow me on social media by visiting my Facebook page and Instagram accountshttps://www.facebook.com/plantbaseddrjuleshttps://www.instagram.com/plantbased_dr_jules/Last but not least, the best way to show your support and to help me spread my message is to subscribe to my podcast and to leave a 5 star review on Apple and Spotify!Thanks so much!Peace, love, plants!Dr. Jules

Welcome to the Plant-Based Canada Podcast! In today's episode, we're joined by Raymond Cruzzola to discuss ‘I'm Trying' a film that documents Regan Russell - an animal rights activist killed in 2020 during a peaceful protest outside a slaughterhouse - and the ongoing fight for justice that she inspired.Ray is a Toronto-based documentary filmmaker and video producer with over a decade of experience creating socially driven visual content. A graduate of Humber College's Film and Television Production program, he has produced a range of short videos for nonprofit and grassroots campaigns focused on activism, justice, and environmental sustainability.Ray's work is grounded in the belief that if we have the power to reduce suffering, we have a moral responsibility to act, even when it's uncomfortable. His films reflect a deep commitment to both humans and animal rights as well as environmental justice.With a background in both digital strategy and grassroots storytelling, Ray brings a thoughtful, visually grounded approach to nonfiction filmmaking - one that centers the voices and movements most often overlooked, and that invites audiences to not just bear witness, but to respond.I'm Trying: Instagram, FacebookRaymond Cruzzola: Instagram, Facebook, LinkedInWorld Change Media: Website, Instagram, FacebookAnita Krajnc: Instagram, Facebook, LinkedInPlant Based Treaty: Website, Instagram, Facebook, LinkedInAnimal Save Movement: Website, Instagram, Facebook, LinkedInToronto Pig Save: Website, Instagram, FacebookPBC Conference - Get Tickets HerePlant-Based Canada's Socials: Instagram, Facebook, Website, X @PBC_orgBonus Promotion:  Explore the University of Guelph's online Plant-Based Nutrition Certificate. Each 4-week course covers key topics like health benefits, disease prevention, and environmental impact. It features expert-led, research-based learning and a supportive community. Use code PBC2026 to save 10% at uoguel.ph/pbn. Thank you for tuning in! Make sure to subscribe to the Plant-Based Canada Podcast so you get notified when new episodes are published. Support the show

Survey data, doctor reports, and animal studies show digestive issues, fatigue, and allergies reversed when switching to non-GMO organic food. #OrganicHealing #DietCures #GutHealth

The One-Liner:Think plant-based eating is too expensive? I'm shutting that myth down with real strategies from my own life; from my days as a single mom to navigating inflation today.What I'm Covering Today:My Story: Two very different seasons of budget-conscious eating (single mom years vs. today's economy) and what they taught me about real, nourishing food.The Myth: You don't need expensive specialty products. Plant-based eating is about whole foods, which are historically the cheapest items in the store.The Four Pillars of Budget-Friendly Plant-Based Eating:Pillar 1: The Affordable PantryStock up on beans, lentils, rice, and oats (pennies per serving).Buy spices from bulk bins.A little nutritional yeast goes a long way.Pillar 2: Make Friends with FrozenFrozen fruits and veggies are often more nutritious than fresh (flash-frozen at peak ripeness).They're cheaper and eliminate waste.Pillar 3: Shop Farmers Markets StrategicallyGo at the end of the day for discounts.Ask for "seconds" (cosmetically imperfect produce sold at a steep discount).Buy what's in season.Pillar 4: Meal Prep to Prevent WasteCook once, eat three times (batch cook beans, rice, and roasted veggies).Use the "three ways method" with one ingredient (e.g., sweet potatoes).Save vegetable scraps to make free stock.The Game Changer: The Kitchen AuditWhat it is: Taking inventory of everything in your pantry, fridge, and freezer before you shop.Why it works: The biggest budget killer is wasted food. This helps you use what you have first.Your Challenge This Week: Do a kitchen audit. Shop your own kitchen before you hit the store.Resources & Next Steps: Share your Kitchen Audit results: Plant-BasedCurious.comNext Episode:  Living Plant-Based Without Perfection (with Molly Patrick): A follow-up conversation about her plant-based lifestyle, meal plans, recipes and more.Rate & Review:  If this episode helped you, please rate and review the show. It helps other curious folks find us.Send a textSupport the show"Thanks for listening to The Plant-Based Curious Podcast. If this episode helped you, please share it with one friend who might need it. Subscribe wherever you get your podcasts so you never miss a step on your journey. For questions or to connect, visit me at plant-basedcurious.com."

Welcome! and Thank your for listening.  Today I am honored to have Dr. Tonya Olson a doctor of physical therapy to educate us on fixing our feet.  Can you move your toes independently? Can you make your arch contract? How about standing on one foot? Do you get callouses or blisters and just blame the shoes? Do you suffer from bunions or other toe or feet issues? Are you interested in movement?  You are in luck because we talk feet today and how we can ambulate healthy into our older years or even run ultramarathons without foot injuries.   Enjoy the show.  Thank you for listening.  Website: doctordulaney.com Email : Jami@doctordulaney.com Fixing Your Feet: John Vonhof with Tonya Olson MSPT, DPT Instagram: Tonyakolsondpt Website: drtonyafootcare.com Distillers: mypurewater.come?sld-jdulaney.  discount code: cleanwaterforsophie Cookbook: amzn.to/4onHVe4

(Originally recorded July 28, 2024 for another podcast Corinna once hosted, Nutrition Without Compromise — shared with permission.) Aging is often framed as inevitable decline. But what if much of what we call “aging” is actually preventable disease accumulation? In this essential re-release episode, Corinna Bellizzi sits down with Michael Greger, physician, internationally recognized speaker, and founder of NutritionFacts.org. Dr. Greger's latest book, How Not to Age, builds on the groundbreaking work of How Not to Die and How Not to Diet — translating peer-reviewed science into practical guidance for living longer and healthier. In this conversation, we explore: The difference between lifespan and healthspan Why excess protein may accelerate aging pathways The myth of “incomplete” plant proteins Fish consumption, pollution, and algae-based Omega-3 alternatives Autophagy, spermidine, and cellular repair The role of vitamin B12, vitamin D, and DHA The promise of lifestyle medicine in addressing Alzheimer's and chronic disease This episode launches a curated Care More Be Better re-share series highlighting foundational health conversations that remain deeply relevant today. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode we explore the benefits of a plant-based approach for athletes and active people — without turning it into an all-or-nothing conversation. We discuss recovery, inflammation, gut health and long-term consistency, and why more athletes are experimenting with reducing animal products rather than eliminating them overnight. We also tackle the biggest concern head-on: protein. How much do you actually need? Is plant protein “incomplete”? Do you have to combine foods perfectly at every meal? We break down the myths, explain what really matters for muscle repair and performance, and show how total daily intake beats obsessing over individual meals. Finally, we share practical ways to build high-protein plant-based days using normal foods — not complicated recipes or extreme diets — so you can fuel training confidently while keeping nutrition simple and sustainable.

Looking 4 Healing Radio with Dr. LeAnn Fritz – One of the most effective strategies I've seen in practice is what I call crowding out. Instead of focusing on what you need to eliminate, start by adding in nourishing foods first. A green smoothie in the morning. Vegetables before the rest of the meal. A salad before pizza instead of pizza. When the body is nourished early and often, cravings naturally...

Looking 4 Healing Radio with Dr. LeAnn Fritz – One of the most effective strategies I've seen in practice is what I call crowding out. Instead of focusing on what you need to eliminate, start by adding in nourishing foods first. A green smoothie in the morning. Vegetables before the rest of the meal. A salad before pizza instead of pizza. When the body is nourished early and often, cravings naturally...

Why are so many women told to avoid animal foods after breast cancer? And what does the science behind that advice actually show? In this episode of Better Than Before Breast Cancer, Laura Lummer explores plant-based versus animal-based eating through a clear, grounded lens. She explains why large observational studies like the Nurses' Health Study became so influential, how The China Study was over-interpreted, and where correlation was treated as causation. This episode is not about choosing a diet. It is about understanding how nutrition messaging is formed, where its limitations lie, and how to apply science in a way that respects bioindividuality, metabolic health, digestion, and recovery after cancer. If you have ever felt confused, pressured, or fearful around food, this episode offers clarity without rules.   Let's Connect! If this episode helped you breathe a little easier, please share it with a friend or leave a review. Every share helps spread this message of hope, healing, and whole-person wellness.

Esselstyn and Campbell share how global research and a chance meeting led to the birth of modern plant-based heart disease reversal. #HeartReversal #PlantBasedResearch #NutritionScience #HealthTalks

From the NHA Today Archives — foundational principles of plant-based nutrition that still resonate. In this replay episode of NHA Today, host Dr. Frank Sabatino speaks with Dr. Joel Fuhrman, board-certified family physician, bestselling author of Eat to Live, and founder of the Eat to Live Retreat. Dr. Fuhrman shares insights from decades of clinical experience using whole-food, plant-based nutrition to address chronic disease, slow aging, strengthen immunity, and support sustainable weight loss. The conversation explores the power of nutrient density, the role of plant diversity, immune resilience, and the importance of individualized care over rigid dietary dogma. In this episode, you'll learn: Why nutrient density matters more than calories alone The concept of "moderate caloric restriction with micronutrient excellence" How plant diversity supports immune function The relationship between protein intake and aging Why sustainable weight loss requires behavioral retraining, not shortcuts NHA Today is the official podcast of the National Health Association, the oldest health organization in the U.S. dedicated to evidence-based, healthful living. Links & Resources

This week on Kitchen Tape, Rose steps out and Crystal sits down with Tara Punzone, co-author of Vegana Italiana, to talk about writing plant-based cookbooks for specific audiences and finding your niche— and getting the message across without losing warmth, culture, or credibility. We discuss how tradition can be translated rather than erased, what it means to serve a niche reader thoughtfully, and how clarity of purpose shapes everything from recipe development to tone, structure, and outreach. It's a conversation about plant-based food as a language, and about meeting readers exactly where they are.Mentioned in this episode:• Vegana Italiana: Traditional Italian the Plant-Based Way by Tara Punzone and Gene Stone• Pura Vita• Gene Stone (books)• The Engine 2 Cookbook by Rip Esselstyn• Ed Anderson (photography)

Do the Health Impacts of Ultra-Processed Foods Apply to Plant-Based Meat Alternatives? If the only ultra-processed food that appears to be killing people is meat, then plant-based meats may be the solution to the ultra-processed foods problem. Listen to today's episode written by Dr. Michael Greger at @NutritionFacts.org #vegan #plantbased #Plantbasednutrition #upf #plantbasedmeat #processedfood #processedmeat  ===================== Original post: https://nutritionfacts.org/video/do-the-health-impacts-of-ultra-processed-foods-apply-to-plant-based-meat-alternatives/  ====================== Dr. Michael Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. He is a graduate of the Cornell University School of Agriculture and Tufts University School of Medicine. He founded NUTRITIONFACTS.ORG is a non-profit, non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day.   His latest books —How Not to Die, the How Not to Die Cookbook, and How Not to Diet — became instant New York Times Best Sellers. His two latest books, How to Survive a Pandemic and the How Not to Diet Cookbook were released in 2020.  100% of all proceeds he has ever received from his books, DVDs, and speaking engagements have always and will always be donated to charity.   FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

You're exhausted, brain-fogged, and operating at half capacity despite your best efforts. It's completely exhausting watching so many of your dreams collect dust while chronic inflammation keeps stealing your energy, productivity, and the kind of Kingdom impact you know you could be having. Behind it all are the lies of the enemy that are keeping you stuck, like:"I could never eat that way." "Plant-based is so expensive." "I don't have time for that."These aren't just harmless thoughts. They're the carefully constructed barriers that have been specifically designed to keep you exhausted and limited in your Kingdom impact! In this episode, we're dismantling the biggest myths that keep purpose-driven leaders trapped in the energy-draining cycle. You'll discover:Why your taste buds are lying to you right now and how they can transform in just weeksThe real cost of staying stuck in not feeling goodHow chronic inflammation is the root cause stealing your productivity and capping your capacity, and how to reverse itThe shocking truth about "clean" foods that is literally designed to keep you addicted and exhaustedHow one skeptical spouse went from "no thanks" to planning a business after witnessing his wife's life-changing transformationThe stakes are too high to stay stuck in constant exhaustion, pushing, and willpowering through.Your calling won't wait for you to "feel better someday." The people God created you to serve need you fully alive, and are waiting. (Yes, you're successfully serving some, but you know you're capable of so much more, if your body would just fully back you!)Harnessing the power of whole plants foods with the 5-Step Accelerator Blueprint eliminates chronic inflammation at the root. This restore 10x energy, and transform your body from being your biggest hindrance to your #1 energized advantage!  Let's remove the things that keep standing in your way and create the exciting, energized lifestyle that you absolutely love. Goodbye Limited Life. Hello, Unstoppable Leader!

Welcome! and Thank you for listening.  Lp(a) is a genetic marker associated with increased cardiovascular events.  A positive family history is also associated with increase risk.  But how much risk and over what time period.  Families share the same cultures, living environment and often food choices but not always.  Genes don't act alone.  They need the right stimulus or environment to become activated.   There is no one that knows your story better than you.  Yet, one cannot predict their own future with any degree of certainty.  The story always unfolds a little different.  To think a physician can predict ones future is also a bit of a long shot.  Heart disease is the number one killer in America with cancer being number two.  The odds are pretty high that one of those illnesses may cross your door.  The question is which and when.  I believe we are in control of our destiny more than our genes or family history.   How heart disease or other illnesses affect our lives is guided by lifestyle choices and beliefs.  Being healthy is a choice.  Being healthy is a choice.  You just need to BELIEVE.  To understand more take a listen.  Thank you as always.  If you would like help attaining your health goals, check out our website at doctordulaney.com Email me at Jami@doctordulaney.com Lp(a) and risk of cardiovascular disease: https://cdn.jamanetwork.com/ama/content_public/journal/cardiology/0/hoi250076f3_1766513579.95844.png?Expires=1773391267&Signature=UtIeIN2lwyYBtOwRfwxf4FeK-dokS3u3bhcUEL9u3cLdpTWBlp9bQyjL0jc-Gnhz8qdagEMNIpkhSHhx2TwJ8HUHlZ6pQtWEKYAiLtGzMz3vNtRXmRtfXHAba~LXFvT3TMM6smZluqippWMYrBMnojWe1mil6BuLUPyHHQLpliLEctMqPzOJkJnWj5lYil~QHmJHE3Rl7VNU5WMPdC79dD66s9DUl-8--pUiuREuAcAZcj74gOzkPHQekYYynHBXuNVjhzGNe34Z4z21gGE4siE46V~I~ycerWXGG1eVom3xTtxneIlxpDQ2J6HdY3t6F2J9jW3cc4241WRw52NyJA__&Key-Pair-Id=APKAIE5G5CRDK6RD3PGA Plant based wellness cookbook: amzn.to/4onHVe4 Water distillers: mypurewater.come?sld-jdulaney.  discount code: cleanwaterforsophie Believe: Dr Kevin Elko -sports psychologist 

I'm admittedly a brekkie newbie, but I think I've nailed the art of a breakfast that is ENERGIZING, high in nutrients, but also cleansing & doesn't leave me feeling weighed down.Plus, it's super chic.SHOP THIS EPISODE: https://shopmy.us/collections/3855095?tab=collectionsIMPORTANT QUESTION: what do you eat for breakfast? I actually *really* want to know

If the only ultra-processed food that appears to be killing people is meat, then plant-based meats may be the solution to the ultra-processed foods problem.

From the NHA Today Archives! As many people look to refresh their routines and build healthier habits, this replay episode of NHA Today offers simple, realistic guidance for making plant-based eating sustainable. Host Stephanie Peacock speaks with Natalie Golba, co-founder of The Healthiest Chef, about how basic meal prep strategies can remove overwhelm, save time, and support lasting whole-food, plant-based habits—especially during seasons of reset like spring. Rather than focusing on perfection, Natalie emphasizes starting small, building confidence in the kitchen, and creating systems that make healthy choices easier day after day. In this episode, you'll learn: Why meal prep doesn't need to be complicated or time-consuming How a few foundational foods can support multiple meals The role of plant diversity in digestion and gut health How to build habits that stick without restriction or burnout Why confidence and flexibility matter more than rigid plans NHA Today is the official podcast of the National Health Association, the oldest health organization in the U.S. dedicated to evidence-based, healthful living. Links & Resources

TODAY ON THE OBERT SCOTT BELL SHOW: Toxic Chemical Lobby, No Plant Based MAHA Meat, Supplement Threats in 2026, Japanese Reject Future Shots, Dr. Francisco Contreras, Oasis Of Hope, Alternative Cancer Treatment, Viola Odorata, Listener Questions on Healing & Faith, and MORE!https://robertscottbell.com/toxic-chemical-lobby-stuart-brotman-japanese-reject-future-shots-dr-francisco-contreras-viola-odorata-listener-question-of-healing-faith-and-more/ Purpose and Character The use of copyrighted material on the website is for non-commercial, educational purposes, and is intended to provide benefit to the public through information, critique, teaching, scholarship, or research. Nature of Copyrighted Material Weensure that the copyrighted material used is for supplementary and illustrative purposes and that it contributes significantly to the user's understanding of the content in a non-detrimental way to the commercial value of the original content. Amount and Substantiality Our website uses only the necessary amount of copyrighted material to achieve the intended purpose and does not substitute for the original market of the copyrighted works. Effect on Market Value The use of copyrighted material on our website does not in any way diminish or affect the market value of the original work. We believe that our use constitutes a 'fair use' of any such copyrighted material as provided for in section 107 of the U.S. Copyright Law. If you believe that any content on the website violates your copyright, please contact us providing the necessary information, and we will take appropriate action to address your concern.

Hey kids — it's Michele.This episode starts with a tiny restaurant moment (lemon… table… shade) that turned into a big coaching insight.  If you pride yourself on being “easy” and low-maintenance, you might also be practicing a lifelong habit of not asking for what you need.And here's the twist: plant-based consistency in the real world isn't mostly about food. It's about asking. Asking questions, requesting swaps, clarifying ingredients, and tolerating a few seconds of social awkwardness without abandoning yourself.If you've ever eaten something “just to keep things simple”… this one's for you.In This EpisodeThe difference between being “easy” and self-silencingWhy asking can feel like “making a scene,” even when it's totally reasonableThe nervous-system reason you choose discomfort over disapprovalHow this shows up at restaurants, with family, at events, and while travelingA simple progression to build the “asking muscle” (without apology spirals)The Lemon Challenge: one small ask per day for 7 daysKey TakeawaysAsking isn't being difficult. It's self-advocacy.Not asking means saying, “No,” to yourself.If your identity is “I don't ask for things,” veganism can feel harder than it needs to.The win isn't a perfect meal. The win is: “I didn't sacrifice myself.”Try This: The Lemon Challenge (7 Days)For the next week, make one small request per day—at a restaurant, with a friend, at work or home, anywhere.Rules:Keep it simple.Skip the apology spiral.The goal is making the ask, not getting a yes.If you do it, I want to hear what you asked for and what you noticed.MentionedCafé Sapori (West Palm Beach, FL) — a vegan-friendly restaurant shout-outHow you go vegan is how you do everything.See you next week.Subscribe & Review:If you enjoyed this episode, please subscribe and leave a review on your favorite podcast platform. Your feedback helps us grow and share the message of plant-based living with more listeners.For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠veganatanyage.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠or email ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠info@micheleolendercoaching.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Music, Production, and Editing by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Charlie Weinshank⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. For inquiries email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠charliewe97@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Virtual Support Services: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://proadminme.com/⁠

Send us a textIn this episode, Dr. Eeks talks with Joel Stanley, entrepreneur and biotech founder, about the long and often misunderstood road from plant based therapies to FDA approved medicines.Joel shares the personal story behind building Charlotte's Web, the company named after a young girl whose experience with severe epilepsy helped spark a global conversation about medical cannabis. He reflects on what it was like to grow a family run operation into a major force that reshaped public perception, while navigating science, regulation, and skepticism.The conversation then turns to Joel's current work at Ajna BioSciences, where he is pursuing FDA approval for botanical drugs, including a botanical-based drug being studied for autism, with trials to be conducted in 2 countries. Joel explains where this research currently sits in the regulatory process and why he has chosen the traditional drug approval route rather than supplements or wellness markets.We also dig into the key differences between botanical drug development and conventional pharmaceutical development, from standardization challenges to clinical trial design, and why plant based medicines are often held to a different and sometimes contradictory standard.Finally, Joel discusses his research into psychedelics, including psilocybin for depression, and why he believes these compounds represent more than a passing trend. This episode is a grounded look at science, policy, and the tension between nature and modern medicine.Work with me? Perhaps we are a good match. You can contact Dr. Eeks at bloomingwellness.com.Follow Eeks on Instagram here.Follow Public Health is WeirdOr Facebook here.Or X.On Youtube.Or TikTok.SUBSCRIBE to her WEEKLY newsletter here!Support the show

It's a "healthy" chocolate episode!  This week, You Tried Dat?? tastes Reese's Plant Based Peanut Butter Cups, Hershey's Plant Based Almond and Sea Salt Bars, and Lily's Peanut Butter Creme Filled Dark Chocolate Bars.  The crew also discusses kids saying wild things and grocery bags full of chocolate before, once again, reading some of the strangest reviews from Yelp. Follow us on Instagram to see pictures of the snacks @youtrieddat.

Welcome! and Thank you for listening.  Do this, no, do that.  Coffee is bad.  Coffee is good.  Do these three things.  Take these medications or else.  It is no wonder that people just turn a blind ear and do nothing.  When you finally have hypertension, cardiovascular disease, diabetes, cancer, or dementia, the treatments are aimed only at the symptoms instead of the root cause.  When it comes to pain, people may think that is not such a bad thing because we do have pain medications that work well for short periods of time then cause havoc with side effects, tolerances and addiction.  The best plan of action is to stay healthy through sunlight, diet, and exercise.  I am going to address each of these today and probably every podcast because the list is endless on how you can keep yourself healthy.  In today's episode:  Hormone replacement for women: stay away, I'll tell you why Congestive heart failure: it is not a death sentence and does not have to be treated with a pharmacy of expensive medications. Dementia: prevent it through lifestyle changes now.  Diet matters and plants alone may not do the job.   Exercise: move all the ways and often.  I'll tell you more. Thank your for listening.  If you want help implementing these changes, check out our website at doctordulaney.com Email me at jami@doctordulaney.com Pharmedout: https://sites.google.com/georgetown.edu/pharmedout#h.qf846eik9aky Heat failure therapy study: https://jamanetwork.com/journals/jamacardiology/article-abstract/2844102 Brain atrophy and omega 3 fatty acids: https://pubmed.ncbi.nlm.nih.gov/25877495/ Cookbook: amzn.to/4onHVe4 Water distillers: mypurewater.come?sld-jdulaney. Code: cleanwaterforsophie  

If you've ever stood in front of a wall of plant-based protein bars wondering which one actually to choose, this episode is for you. We break down the crowded protein bar landscape by reviewing a handful of vegan options (NuGo, IQ Bar, TruBar, and Aloha) and talk through what ingredients, macronutrient profiles, and other details to consider when you're making a choice.For a summary chart of the bars we review, join our Patreon Community to get the breakdown. -------Drop a question in our free Patreon Community and get access to bonus content with Bob and Dina by upgrading to the Gold Level membership. You'll also be showing your support and helping to keep the podcast free of sponsorship ads. We'd love to connect with you on Instagram, Facebook, and YouTube.The show is brought to you by eNRG Performance and The Nutrition Mechanic. 

Do you want to move away from a meat-heavy diet but worry that eating plant-based will take too much time in the kitchen? Maybe you have time but you KNOW you won't have the energy or ability to be standing for hours prepping, chopping and cooking vegetables, grains and beans. After all, doesn't it take way more effort and time to make plant-based meals than regular meals? Not necessarily – if you go about it the RIGHT way! That's what we're going to talk about today. In this episode, I'll give you 2 simple strategies you can use – starting today- to build a more plant-powered diet while saving you energy and time, so you can still make tasty plant-based meals…even with your current health limitations. Ready? Grab a warm cup of tea or lemon water and let's get to it! Join -> Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourse Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com Get Free 15-Minute Strategy Call -> www.plantnourished.com/strategycall Free Resource -> 7 Ways to Test-Drive a Plant-Based Diet: www.plantnourished.com/testdrive     Have a question about plant-based diets that you would like answered on the Plant Based Eating Made Easy Podcast? Send it by email (healthnow@plantnourished.com) or submit it by a voice message here: www.speakpipe.com/plantnourished   [Plant Based Diet, Plantbased Eating, Transition Tips, Lose Weight, Weight Loss, Get Healthy, Fast Cooking, Easy Meals, Plant Powered, Whole Foods, Meal Prep, Kitchen Strategies]

Welcome! and Thank you for listening.   Long Haul Ultra marathon is a 100 mile race at Colt Creek State Park in Florida.  It consists of 6 loops of 16.8 miles.  The runner comes back to the start at each of the loop were there is an open aid station or individual crew access.  Out on the course, there are 3 other times where there are aid stations for snacks and fluids.   The first loop went well but things deteriorated.  What happens when the best laid plans fail? This is the story of Long Haul.  Why do we have to learn the same lessons with a little twist over and over?  Diet and nutrition all sound so simple on paper.  Eat a plant based diet and all will be well.  That works until the questions arise and you find yourself confused with less than perfect options.  One way out is to give up the fight, the other is to learn and grow from mistakes I will share my frustrations, disappointment and growth from this experience.  I will also leave you with some unknowns.   Thanks for listening, For information about our wellness practice: doctordulaney.com Email questions to jami@doctordulaney.com Cookbook: amzn.to/4onHVe4 EBook: doctordulaney.com/.powerful-plates-ebook/?mc_cid-cc24587 Water distillers: mypurewater.come?sld-jdulaney discount code: cleanwaterforsophie