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23 episodes with power foods
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2 episodes with power foods
2 episodes with power foods
2 episodes with power foods
2 episodes with power foods
«DU BIST NICHT, WAS DU ISST, SONDERN, WAS DER DARM AUFNEHMEN KANN»1000 Nahrungsergänzungsmittel, Power-Foods, Gels oder Elektrolytgetränke und noch viel mehr Studien machen esschwer, in Sachen Wettkampfernährung einen Plan zu haben. Hier kommt geballtes Wissen! In dieser Episode stellt Harry Beck, Mentor und Coach auch von Weltklasse-Athleten, das komplizierte Thema einfach dar, vermittelt Grundprinzipien und zeigt, was man beispielsweise bei einer Ironman-Distanz beachten sollte, um mit genug Energie ins Ziel zu kommen. 120 000 FRANKEN FÜR EINEN SHOT Harry Beck gibt nicht nur Tipps für Hobbysportler, sondern veranschaulicht auch, dass Profis einen anderen Stoffwechsel haben als Amateure. Er rechnet vor, warum ein Radteam am Giro d'Italia mit über 21. Etappen allein für einen Energieshot über 120 000 Franken ausgibt. Und er räumt mit dem Märchen auf, dass wir sind, was wiressen. «Wir sind, was der Darm aufnehmen kann», sagt er, «und das kann man trainieren.» Welche wichtige Rolle die verschiedenen Transportsysteme in unserem Körper spielen – auch darüber haben wir gesprochen. Wer also in diesem Sommer noch so richtig Gas geben will, kommt an dieser Folge nicht vorbei. ________________Kontakt Harry Beck: https://www.helveticpro.ch/___________ TriStory: https://tristory.news.blog/_________________TriStory ist auf Instagram, Facebook und LinkedIn _________________Kontakt: tristory@gmx.ch _________________Die finanzielle Unterstützung von TriStory ist gerne möglich. Weitere Details hier: https://tristory.news.blog/unterstutzung/_________________TWINT (nur in der Schweiz): + 41 79 261 60 90 –Stichwort Podcast _________________IBAN-ZahlungsinfosEmpfänger: Sabine KlapperVerwendungszweck: PodcastKontonummer: 3500-5.224765.9IBAN: CH89 0070 0350 0522 4765 9
Still wondering about Ozempic and Wegovy? We reprise our talk about "Power Foods." It's cheaper, safer, and works. Dr. Neal Barnard talks about his new book with Emil Guillermo on how you can let the good foods you eat do the heavy lifting in your weight loss fight. It's all in "The Power Foods Diet," now available wherever books are sold. The PETA Podcast PETA, the world's largest animal rights organization, is 9 million strong and growing. Hosted by Emil Guillermo. Music provided by CarbonWorks. Go to Apple podcasts and subscribe. Contact and follow host Emil Guillermo on X @emilamok Or at www.amok.com Get this podcast on YouTube.com/@emilamok1 Thanks for listening to THE PETA PODCAST! Originally published June 11, 2024; Copyright 2024, all rights reserved.
Welcome back to the Jay Alderton Podcast!Today, we're diving deep into nutrition for 40+ who want to stay strong, lean, and full of energy—without overcomplicating it. With over 15,000 transformations under my belt, I know what works (and what's absolute BS).In this episode, I break down an 8-step nutritional blueprint that will help you:✅ Build and maintain muscle effortlessly✅ Avoid crash diets and unnecessary restrictions✅ Master your meal timing for energy, performance, and recovery✅ Find the perfect balance of carbs and fats without losing your mind✅ Use supplements smartly (and avoid wasting money)What You'll Learn Today:
Want to supercharge your health?
Happy New Year to all! Dr. Kahn is at his Florida office and available for consultations in January and February. To schedule an appointment, call 248-731-7412. This week, Dr. Kahn reviews several important topics, including the US News & World Report Best Diets, the Surgeon General's advisory on alcohol and cancer, plant-based diets and blood sugar control, coronary artery calcium scoring and prognosis in kidney patients, the endothelial glycocalyx, a comparison of stress nuclear heart studies to coronary CT angiograms, and the implications of a blood test called MPO (myeloperoxidase). For the main topic, Dr. Kahn discusses Power Foods for weight control. Simple tweaks to the diet—such as incorporating spices, legumes, fruits, vegetables, whole grains, and sea vegetables—can have a profound impact on appetite, calorie trapping, and metabolism.
BOOK REVIEW "THE POWER FOODS DIET" WITH DR. BARNARD FROM BALTIMORE WASHINGTON FINANCIAL ADVISORS Speakers: Eve Kennedy | CEPS Client Relations Specialist, BWFA Dr. Neil Barnard, MD President of the Physicians Committee for Responsible Medicine
Happy Thanksgiving! We give thanks for good information. You don't need Turkey or Ozempic, or even Wegovy to enjoy the traditional holiday meal. Dr. Neal Barnard talks about power foods that are vegan, and avoids all those drugs. Not to mention a turkey on the table. See more about turkeys this season here. The truth about turkeys. A Butterball investigation. See more about Dr. Barnard's book. The PETA Podcast PETA, the world's largest animal rights organization with all its global entities, is 9 million strong and growing. This is the place to find out why. Hear from insiders, thought leaders, activists, investigators, politicians, and others why animals need more than kindness—they have the right not to be abused or exploited in any way. Hosted by Emil Guillermo. Powered by PETA activism. Contact us at PETA.org. Music provided by CarbonWorks. Go to Apple podcasts and subscribe. Contact and follow host Emil Guillermo on X@emilamok Or at www.amok.com Get this micro-talk show at www.patreon.com/emilamok. Get this podcast at www.YouTube.com/@emilamok1 Please subscribe, rate, and review wherever you get your podcasts. Thanks for listening to THE PETA PODCAST! (Originally released Nov. 27, 2024 ©copyright 2024
Looking for easy ways to boost your metabolism without feeling restricted?As we get older, our bodies change, and it can feel challenging to support our metabolism in ways that are both sustainable and nourishing. If you're tired of extreme diets that leave you feeling deprived, this episode of The Thriving Metabolism is for you.In today's episode, I'll walk you through five simple, nourishing foods that can help boost your metabolism—and show you just how easy it is to work them into your meals. We'll also explore why these foods are especially beneficial for women over 40, helping you feel more energised and satisfied without feeling restricted.No need to become a master chef overnight! It's all about trying new things and seeing how your body responds.Plus, I'll give you a sneak peek at my upcoming eBook, Reignite Your Metabolism, which is designed to help you reset your metabolism, balance your hormones, and make sustainable changes without restrictive dieting.- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -Ready to learn more about taking a holistic and sustainable approach to weight loss?Make sure you get our Metabolism Cheatsheet here: https://pages.louisedigbynutrition.uk/cheatsheet-1--TOPICS COVERED–00:00 - Episode start00:37 - How journaling helps you tune into hunger cues, energy levels, digestion02:15 - Five easy-to-add foods to support your metabolism04:20 - Why leafy greens are key for metabolic health05:41 - Easy ways to add more greens to your meals06:36 - The benefits of quinoa for muscle and metabolism08:34 - How greek yoghourt supports gut health and digestion10:21 - Berries' antioxidant and fibre properties help in controlling sugar cravings11:46 - Why healthy fats from avocado, nuts, and olive oil are crucial for hormone regulation13:59 - Tips for gradually adding these foods to your routine without feeling overwhelmed16:06 - Tracking how these foods affect your energy, digestion, and satisfaction18:09 - An exciting announcement about my upcoming ebook, Reignite Your Metabolism19:10 - Share your thoughts and experiences with weight loss and healthy eatingIf you enjoyed this episode, please head to Apple Podcasts, give this a follow, and leave a review: https://podcasts.apple.com/us/podcast/the-thriving-metabolism-weight-loss-beyond-diets/id1667816127.If you want to be the first to get your hands on my Reignite Your Metabolism ebook, sign up for the waitlist here:bit.ly/tmpebookOr reach Louise via the links below:Instagram: https://www.instagram.com/louisedigbynutrition/Facebook: https://www.facebook.com/LouiseDigbyNutritionBook a free Weight Loss Breakthrough Call: https://pages.louisedigbynutrition.uk/discoveryReady to learn more about taking a holistic and sustainable approach to weight loss?Make sure you get our Metabolism Cheatsheet, here: https://pages.louisedigbynutrition.uk/cheatsheet-1
Peri is having a moment. Dietitian, nutritionist and author Jaime Rose Chambers says eight out of 10 Aussie women suffer from perimenopause symptoms and shares key foods to help relieve them. WANT MORE FROM JAIME? To hear today's full interview, where she discusses how to eat your way through perimenopause...search for Extra Healthy-ish wherever you get your pods. For more on Jaime's book The Peri Diet (Pan Macmillin, $39.99) see here. Catch her @jaimerose_nutrition or see her site here. WANT MORE BODY + SOUL? Online: Head to bodyandsoul.com.au for your daily digital dose of health and wellness. On social: Via Instagram at @bodyandsoul_au or Facebook. Or, TikTok here. Got an idea for an episode? DM host Felicity Harley on Instagram @felicityharley. In print: Each Sunday, grab Body+Soul inside The Sunday Telegraph (NSW), the Sunday Herald Sun (Victoria), The Sunday Mail (Queensland), Sunday Mail (SA) and Sunday Tasmanian (Tasmania). See omnystudio.com/listener for privacy information.
If you've ever tried to lose weight, you know how challenging it can be. We are constantly looking for easy, effective ways to take off the pounds and keep them off. According to Dr. Neal Barnard, certain foods actually cause weight loss, like a weight-loss medication without a prescription. He discusses the power foods diet, which he contends results in easy weight loss, with no calorie counting and no portion limits. Dr. Barnard is an adjunct faculty member of the George Washington University School of Medicine and president of the Physicians Committee for Responsible Medicine, where he heads a research team investigating scientific issues in nutrition and health. He is the New York Times bestselling author of Dr. Neal Barnard's Program for Reversing Diabetes, Power Foods for the Brain, The 21-Day Weight-Loss Kickstart, and Your Body in Balance, among many others. His new book is, The Power Foods Diet: The Breakthrough Plan That Traps, Tames, and Burns Calories for Easy and Permanent Weight Loss. Follow CYACYL: Website: www.cyacyl.com Digital: www.cyacyl.com/digital Upcoming shows: www.cyacyl.com/shows Facebook: www.facebook.com/changeyourattitudechangeyourlife Music: www.purple-planet.com
Today on the podcast, we are joined by Dr. Neal Barnard! Dr. Barnard is sharing all the information about power foods and diving into his newest book, The Power Foods Diet, which encourages people to eat, not to stop eating! Power foods are beneficial not only to adults but also to the family as a whole! About the Guest:Neal D. Barnard, MD, FACC, is an adjunct faculty member of the George Washington University School of Medicine and president of the Physicians Committee for Responsible Medicine, where he heads a research team investigating scientific issues in nutrition and health. His work revolutionized the dietary approach to type 2 diabetes; he now does the same for weight loss. Dr. Barnard is editor-in-chief of the Nutrition Guide for Clinicians, a nutrition textbook made available to all U.S. medical students. He is also editor of Good Medicine, a magazine with a circulation of 150,000. He is the New York Times bestselling author of Dr. Neal Barnard's Program for Reversing Diabetes, Power Foods for the Brain, The 21-Day Weight-Loss Kickstart, and most recently, Your Body in Balance, among many others. Today we are discussing his newest book, The Power Foods Diet, which encourages people to eat, not to stop eating. Dr. Barnard includes a simple-to-follow meal plan that includes delicious and even indulgent recipes and how to incorporate these power foods into your family's dinner routine. https://a.co/d/337k7udhttps://www.amazon.com/s?k=Neal+Barnard&i=audible&ref=dp_byline_sr_audible_1https://www.instagram.com/drnealbarnardhttps://www.facebook.com/NealBarnardMD/https://x.com/drnealbarnard?lang=enhttps://www.pcrm.org/about-us/staff/neal-barnard-md-faccAbout the Host: Following the crumbs in the chaos is a full-time job as a Productivity Coach. As a busy mom of three and the founder of Chaos N' Cookies, keeping moms from crumbling is my main objective. After gaining 10+ years of experience as a Director of Marketing helping build multiple 6 & 7-figure businesses for other women I've created the Chaos Control System to equip moms to overcome their own objections so they can live the life they want to live and start that business they have always wanted. The Family Playbook, or standard operating procedure, is the tool every mama needs to save time and stress-less when chaos ensues at home. For new biz owners, I also help simplify systems on social media and other business platforms to automate processes to get their business up and running quickly and efficiently with how-tos and hands-on coaching. I have helped hundreds of women to be more productive and self-sufficient in their homes and businesses allowing them to reclaim control of the chaos. www.chaosncookies.comhttps://www.instagram.com/chaosncookies/https://www.instagram.com/theheathergreco/https://www.facebook.com/Chaos-n-Cookies-111324364538688https://chaosncookies.com/shophttps://linktr.ee/hsteinker Thanks for listening!Thanks so much for listening to our podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page.Do...
This episode gets spicy! Dr. Neal Barnard joins to show how to put the power of food to work to achieve health and weight loss goals. From cinnamon and hot peppers, to potatoes and sea vegetables, Dr. Barnard gives us an enlightening peek into the effects that Power Foods can have on our bodies—from the inside out. 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
My guest is a physician whose new book, “The Power Foods Diet” describes a plan that can help you to lose weight by eating more of the right foods. We discuss his approach, how easy and delicious the program can be, and much more.
Nutrition researcher and New York Times bestselling author Neal Barnard, MD, introduces a plan that traps, tames, and burns calories for easy and permanent weight loss in his new book, The Power Foods Diet. Dr. Barnard shows that certain foods actually cause weight loss, like a weight-loss medication without a prescription. The plan focuses on everyday ingredients, such as blueberries, cinnamon, and citrus fruits. These and other powerful foods are built into more than 120 mouthwatering recipes by master recipe developers Dustin Harder and Lindsay S. Nixon. “Weight loss drugs like Wegovy and Ozempic, which come with side effects and a prohibitive price tag, have received an extraordinary amount of media attention,” says Dr. Barnard. “In reality, the best solution for reaching and maintaining a healthy weight is a low-fat plant-based diet that excludes animal products. It's effective, inexpensive, and side-effect free!”Obesity and overweight are among today's top health concerns. Individuals are constantly looking for easy, effective, and permanent ways to lose weight. It turns out, when properly chosen, certain foods cause weight loss, with no need for the deprivation and planning that most weight-loss regimens require.THE POWER FOODS DIET reveals three weight-loss breakthroughs supported by research that:Reduce the appetiteTrap calories so they are flushed away and cannot be absorbedIncrease the body's ability to burn calories for hours after each meal
Nutrition researcher and New York Times bestselling author Neal Barnard, MD, introduces a plan that traps, tames, and burns calories for easy and permanent weight loss in his new book, The Power Foods Diet. Dr. Barnard shows that certain foods actually cause weight loss, like a weight-loss medication without a prescription. The plan focuses on everyday ingredients, such as blueberries, cinnamon, and citrus fruits. These and other powerful foods are built into more than 120 mouthwatering recipes by master recipe developers Dustin Harder and Lindsay S. Nixon. “Weight loss drugs like Wegovy and Ozempic, which come with side effects and a prohibitive price tag, have received an extraordinary amount of media attention,” says Dr. Barnard. “In reality, the best solution for reaching and maintaining a healthy weight is a low-fat plant-based diet that excludes animal products. It's effective, inexpensive, and side-effect free!”Obesity and overweight are among today's top health concerns. Individuals are constantly looking for easy, effective, and permanent ways to lose weight. It turns out, when properly chosen, certain foods cause weight loss, with no need for the deprivation and planning that most weight-loss regimens require.THE POWER FOODS DIET reveals three weight-loss breakthroughs supported by research that:Reduce the appetiteTrap calories so they are flushed away and cannot be absorbedIncrease the body's ability to burn calories for hours after each mealBecome a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.
About Neal:Neal Barnard, MD, FACC, is an Adjunct Professor of Medicine at the George Washington University School of Medicine in Washington, DC, and President of the Physicians Committee for Responsible Medicine. Dr. Barnard has led numerous research studies investigating the effects of diet on diabetes, body weight, hormonal symptoms, and chronic pain, including a groundbreaking study of dietary interventions in type 2 diabetes, funded by the National Institutes of Health, that paved the way for viewing type 2 diabetes as a potentially reversible condition for many patients. His latest book is The Power Foods Diet: The Breakthrough Plan that Traps, Tames, and Burns Calories for Easy and Permanent Weight Loss. With more than 120 recipes and beautiful food photography, it shows the surprising ability that certainfoods have to cause weight loss.
SummaryDr. Neal Barnard discusses his book, Power Foods Diet, which focuses on the power of certain foods to aid in weight loss. He explains that researchers at Harvard University found that the more people ate certain specific foods, the more weight they lost over time. These power foods include blueberries, strawberries, cinnamon, and fiber-rich foods. Dr. Barnard also discusses the limitations of weight loss drugs and the benefits of using natural foods to achieve weight loss. He emphasizes the importance of incorporating power foods into meals and shares recipes that feature these foods. Additionally, he addresses common concerns about sugar and dark chocolate consumption.Keywordspower foods, weight loss, Harvard University, blueberries, strawberries, cinnamon, fiber, weight loss drugs, natural foods, recipes, sugar, dark chocolateTakeawaysCertain specific foods, known as power foods, can aid in weight loss.Incorporating power foods into meals can help maximize weight loss.Weight loss drugs mimic the body's natural appetite-regulating hormone, but natural foods can achieve similar effects.Fiber-rich foods can trap calories and aid in weight loss.Dried fruit is a healthy option for weight loss.Dark chocolate should be consumed in moderation for weight loss purposes.Sharing information and recipes about power foods can help others achieve weight loss goals.TitlesSharing the Power of Power FoodsThe Limitations of Weight Loss DrugsSound Bites"The more people ate of certain foods, the more weight they lost as the years went by.""There are power foods that tame the appetite naturally, like medications, but gently.""Fiber traps calories that you haven't absorbed and carries them out with the waste."Chapters00:00Introduction to Power Foods Diet01:01The Power of Power Foods04:17The Calorie-Trapping Effect of Fiber06:11Incorporating Power Foods into Meals09:19The Benefits of Dried Fruit for Weight Loss11:01Moderate Consumption of Dark Chocolate12:07Sharing the Power of Power Foods
In this episode, we explore groundbreaking insights from renowned nutrition researcher Dr. Neal Barnard on effective and sustainable weight loss. Dr. Barnard reveals three major breakthroughs that make shedding pounds easy and long-lasting without the usual calorie counting or deprivation. We dive into Dr. Barnard's discovery of how specific foods can suppress appetite, flush out calories, and boost your body's ability to burn calories for hours after meals. We also discuss why some foods we consider healthy might actually contribute to weight gain and how you can enjoy indulgent meals, including potatoes and pasta, while still losing weight. Dr. Neal Barnard is a clinical researcher, author, and health advocate. He is an Adjunct Associate Professor of Medicine at the George Washington University School of Medicine and Health Sciences and president of the nonprofit Physician's Committee for Responsible Medicine. He has been the principal investigator on several clinical trials investigating the effects of diet on diabetes, body weight, and chronic pain, notably a recent study of dietary interventions in type 2 diabetes, funded by the National Institutes of Health.
Nutrition researcher and New York Times bestselling author Neal Barnard, MD, introduces a plan that traps, tames, and burns calories for easy and permanent weight loss in his new book, The Power Foods Diet. Dr. Barnard shows that certain foods actually cause weight loss, like a weight-loss medication without a prescription. The plan focuses on everyday ingredients, such as blueberries, cinnamon, and citrus fruits. These and other powerful foods are built into more than 120 mouthwatering recipes by master recipe developers Dustin Harder and Lindsay S. Nixon. “Weight loss drugs like Wegovy and Ozempic, which come with side effects and a prohibitive price tag, have received an extraordinary amount of media attention,” says Dr. Barnard. “In reality, the best solution for reaching and maintaining a healthy weight is a low-fat plant-based diet that excludes animal products. It's effective, inexpensive, and side-effect free!”Obesity and overweight are among today's top health concerns. Individuals are constantly looking for easy, effective, and permanent ways to lose weight. It turns out, when properly chosen, certain foods cause weight loss, with no need for the deprivation and planning that most weight-loss regimens require.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.
Dr. Neal Barnard, MD checks in on First Look with Andy Morris to talk about his new book, Power Foods.
Ozempic? Wegovy? Why not try Power Foods? It's cheaper, safer, and works. Dr. Neal Barnard talks about his new book with Emil Guillermo on how you can let the foods you eat do the heavy lifting in your weight loss fight. It's all in "The Power Foods Diet," now available wherever books are sold. The PETA Podcast PETA, the world's largest animal rights organization, is 9 million strong and growing. Hosted by Emil Guillermo. Music provided by CarbonWorks. Go to Apple podcasts and subscribe. Contact and follow host Emil Guillermo on Twitter @emilamok Or at www.amok.com Get this podcast on YouTube.com/@emilamok1 Thanks for listening to THE PETA PODCAST! Originally published June 11, 2024; Copyright 2024, all rights reserved.
In this enlightening episode of The Midlife Makeover Show, Wendy Valentine is joined by the esteemed Dr. Neal Barnard, president of the Physicians Committee for Responsible Medicine and adjunct professor of medicine at George Washington University School of Medicine. Dr. Barnard is here to discuss his revolutionary book, "The Power Foods Diet," which offers a breakthrough plan for easy and sustainable weight loss by harnessing the unique properties of certain foods to reduce appetite, prevent calorie absorption, and enhance calorie burning. Alongside Dr. Barnard is Shauné Hayes, who shares her transformative journey from a peak weight of 278 pounds, struggling with chronic health issues, to losing 100 pounds and freeing herself from five prescription medications by following the principles of the Power Foods Diet. Shauné's story is a testament to the power of whole food, plant-based eating and the importance of making health a lifestyle choice. Dive into the science behind why certain foods can lead to natural weight loss, the impact of diet on menopausal symptoms, and how simple changes can lead to significant improvements in health and well-being. Whether you're looking to shed pounds, boost your energy, or simply live a healthier life, this episode is packed with inspiration and practical advice.
Could your plate of greens be the secret to shedding those stubborn pounds? In today's episode on the Darin Olien Show, I talk with Dr. Neal Barnard about the science behind the weight loss wonders of a diet rich in fruits, vegetables, and whole grains. From a landmark 2005 study providing a fresh perspective on appetite control to metabolism-boosting recipes, we're unveiling a world where counting calories becomes obsolete, and where foods like cinnamon and blueberries earn the title of 'power foods.' This conversation stands as a testament to the might of plant-based proteins and the truths about soy in men's health. We tackle the misunderstandings head-on, debunking fears with evidence that highlights soy's cancer-fighting properties and the real effects of dairy on our hormonal balance. Our conversation may just be the catalyst you need to re-evaluate your protein sources and embrace the multitude of benefits that come from plants. Dr. Barnard has led numerous research studies investigating the effects of diet on diabetes, body weight, hormonal symptoms, and chronic pain, including a groundbreaking study of dietary interventions in type 2 diabetes. Dr. Barnard has authored more than 100 scientific publications and 20 books for medical and lay readers, and is the editor in chief of the Nutrition Guide for Clinicians. What I discuss: (00:06) Power Foods Diet and Weight Loss (04:23) Plant-Based Diet for Weight Loss (17:21) The Power of Plant-Based Foods (20:55) Power Foods and Weight Loss Benefits (35:10) Plant-Based Protein and Soy Truth (43:25) Diet and Hormones (56:10) Changing Food Policy Through Education (01:09:06) Power Foods and Nutrition Journey Thank you to our sponsors: Bite: Go to trybite.com/DARIN20 or use code DARIN20 for 20% off your first order. Vivo Barefoot: Get 20% off your first Vivobarefoot order with DARIN20 at www.vivobarefoot.com Therasage: Go to www.therasage.com and use code DARIN at checkout for 15% off Find more from Dr. Neal Barnard: Book: The Power Foods Diet Instagram: @drnealbarnard Website: https://www.pcrm.org/ Find more from Darin: Website: https://darinolien.com/ Instagram: https://www.instagram.com/Darinolien/ Book: https://darinolien.com/fatal-conveniences-book/ Down to Earth: https://darinolien.com/down-to-earth/
The New Approach to Health: Using Power Foods to Cause Rapid, Permanent Weight Loss Scientists have found that certain foods trigger weight loss automatically. Unlike the usual approach to dieting which focuses on going hungry and avoiding the foods you love, the Power Foods approach encourages you to add specific foods that cause weight loss.Power Foods work in three ways: First, they trigger satiety, taming your appetite so that you naturally eat less. Second, they trap calories in your digestive tract and carry them out with the wastes. Third, they ramp up your metabolism, so you burn calories faster hour after hour. There are dozens of Power Foods, including common, everyday foods, like blueberries, melons, apples, and asparagus, as well as certain spices (cinnamon, ginger, and hot peppers). Blueberries, for example, get their color from anthocyanins, which have been associated with weight loss in research studies. Cinnamon contains a natural ingredient that boosts metabolism. Weight loss can be as easy as including these foods in your daily routine, say, with French toast made with cinnamon and topped with blueberry syrup.The Power Foods and how to use them are spelled out in the Power Foods Diet, the new book by Neal Barnard, MD, author of the best-sellers Power Foods for the Brain and The 21-Day Weight-Loss Kickstart. In this scientifically proven program, Power Foods do the work for you at home, at restaurants—anywhere you eat. You will never count calories again. And while exercise is always a good idea, the program works whether you exercise or not.The Power Foods Diet includes 120 mouthwatering recipes, from French Toast and Wild Blueberry Muffins to Creamy Chipotle Butternut Soup, Southwest Chili, and Pesto Spaghetti with Broccoli and Sundried Tomatoes. And don't forget dessert! The Power Foods ingredients are built into Blueberry Pops, Triple Berry No Churn Sorbet, a Fruity Banana Split, and Carrot Cake. There are also plenty of tips for people who prefer convenience foods or who generally eat in restaurants. The approach is revolutionary:• Power Foods bring you a healthier weight, healthier cholesterol level, lower blood pressure, and healthier blood sugar.• Power Foods boost your energy, making you look and feel younger.• Power Foods let you end “dieting” forever.• Power Food allow you to enjoy eating again—at home or restaurants. No more skimpy portions.• Among the Power Foods are those under study for their ability to reduce the risk of cancer and Alzheimer's disease. The Power Foods Diet: The Breakthrough Plan That Traps, Tames, and Burns Calories for Easy and Permanent Weight LossBy Neal D. Barnard, MD, FACC, with menus and recipes by Dustin Harder and Lindsay S. Nixon.Balance Books (Hachette) Publication date: March 26, 2024
In this episode, we discuss how a whole food, low fat, plant based diet, has shown incredible results for weight loss that is not only easy but sustainable. Dr Neal Barnard shares his ground breaking findings from studies he has conducted for the past 20 years. Can one diet change it all? Can you eat more and weigh less? Let's find out from our guest. This episode is brought to you by Namawell, the Best cold press juicers on the planet with the revolutionary J2 being the most amazing Bulk juicing champion. To get your Nama juicer at a discount, use code CHANTAL10 for 10% off! www.namawell.com Buy HapiLegs on my affiliate account https://hapilegs.co.uk/product/hapilegs/?ref=8Use Liveleanhealth10 for 10% off Also by Dr Morse's Healing herbs, which I am an affiliate of , please feel free to order from my link to support my Podcast https://drmorsesherbalhealthclub.com/liveleanhealth USE CODE GREENLIFE FOR 5% OFF (only valid for your first purchase) Want to add some extra nutrients to your smoothies?Check out Nuzest https://www.nuzest.co.uk/LIVELEANHEALTH Get 15% off with my code LIVELEANHEALTH Wunder Workshop DISCOUNT LIVELEANHEALTH (15% OFF FIRST PURCHASE) UK www.wunderworkshop.com/LIVELEANHEALTH EU www.wunderworkshop.eu/LIVELEANHEALTHCheck out our Farm in Northern Portugal www.ecodharmavillage.com Work with me! www.liveleanhealth.com About Neal Barnard Neal Barnard, MD, is president of the Physicians Committee for Responsible Medicine, founder of the Barnard Medical Center, an Adjunct Professor of Medicine at the George Washington University School of Medicine, and a Fellow of the American College of Cardiology. His federally funded diabetes research revolutionized the nutritional approaches to type 2 diabetes, and he now aims to empower readers with life-changing information on hormones and health. He has written more than 19 books on nutrition and health. Follow Dr. Barnard on Twitter @DrNealBarnard and Facebook @NealBarnardMD.Get Dr. Barnard's new book here: https://www.amazon Studies (PCRM.ORG)Menopause Endometriosis Related Clinical studies (everything is connected) Free Resources VEGAN STARTER KIT One Healthy World (Available in English, Spanish, French, Mandarin and English for India) MUSICCarbonworks:English: All RightFrench: Tout Ira Bien
Be Green With Amy - Plant Based Nutrition, Weight Loss, Cooking, Traveling and more!
Weight loss is one of our top health concerns, so much so that we keep looking for good ways to lose weight, preferably a way that is easy, effective, and permanent. It turns out that, when properly chosen, certain foods cause weight loss, with no need for the deprivation and planning that most weight-loss regimens require. In his next book, leading nutrition researcher and author Dr. Neal Barnard reveals three breakthroughs that are supported by research, revealing that certain foods:1. can reduce the appetite2. trap calories so they are flushed away and cannot be absorbed, and,3. increase the body's ability to burn calories for about three hours after each meal. These breakthroughs make weight loss incredibly easy, without calorie counting or deprivation. This diet encourages people to eat, not to stop eating. Dr. Barnard also reveals that some of the foods we think are good for us can actually be harmful, like salmon, goat cheese, and coconut oil, all of which pass easily into body fat...and often overstay their welcome. To make it easy, Dr. Barnard will include a simple to follow meal plan that includes delicious, and even indulgent recipes which include foods we have often been told to avoid, like potatoes and pasta, so you can eat real food, and still lose real weight.The New Approach to Health:Using Power Foods to Cause Rapid, Permanent Weight LossScientists have found that certain foods trigger weight loss automatically. Unlike the usual approach to dieting which focuses on going hungry and avoiding the foods you love, the Power Foods approach encourages you to add specific foods that cause weight loss.Power Foods work in three ways: First, they trigger satiety, taming your appetite so that you naturally eat less. Second, they trap calories in your digestive tract and carry them out with the wastes. Third, they ramp up your metabolism, so you burn calories faster hour after hour.There are dozens of Power Foods, including common, everyday foods, like blueberries, melons, apples, and asparagus, as well as certain spices (cinnamon, ginger, and hot peppers). Blueberries, for example, get their color from anthocyanins, which have been associated with weight loss in research studies. Cinnamon contains a natural ingredient that boosts metabolism. Weight loss can be as easy as including these foods in your daily routine, say, with French toast made with cinnamon and topped with blueberry syrup.The Power Foods and how to use them are spelled out in the Power Foods Diet, the new book by Neal Barnard, MD, author of the best-sellers Power Foods for the Brain and The 21-Day Weight-Loss Kickstart.In this scientifically proven program, Power Foods do the work for you at home, at restaurants—anywhere you eat. You will never count calories again. And while exercise is always a good idea, the program works whether you exercise or not.The Power Foods Diet includes 120 mouthwatering recipes, from French Toast and Wild Blueberry Muffins to Creamy Chipotle Butternut Soup, Southwest Chili, and Pesto Spaghetti with Broccoli and Sundried Tomatoes. And don't forget dessert! The Power Foods ingredients are built into Blueberry Pops, Triple Berry No Churn Sorbet, a Fruity Banana Split, and Carrot Cake. There are also plenty of tips for people who prefer convenience foods or who generally eat in restaurants.The approach is revolutionary:• Power Foods bring you a healthier weight, healthier cholesterol level, lower blood pressure, and healthier blood sugar.• Power Foods boost your energy, making you look and feel younger.• Power Foods let you end “dieting” forever.• Power Food allow you to enjoy eating again—at home or restaurants. No more skimpy portions.• Among the Power Foods are those under study for their ability to reduce the risk of cancer and Alzheimer's disease.The Power Foods Diet: The Breakthrough Plan That Traps, Tames, and Burns Calories for Easy and Permanent Weight LossBy Neal D. Barnard, MD, FACC, with menus and recipes by Dustin Harder and Lindsay S. Nixon.Balance Books (Hachette) Publication date: March 26, 2024https://www.pcrm.org/power-food-diet
Dr. Neal Barnard is the author of The Power Foods Diet: The Breakthrough Plan That Traps, Tames, and Burns Calories for Easy and Permanent Weight Loss, which offers an evidence- based, food-as-medicine protocol for kickstarting weight loss and keeping it off- Eat These Foods, Loose the Weight. Dr. Barnard is also an Adjunct Professor of Medicine at the George Washington University School of Medicine in Washington, DC, and President of the Physicians Committee for Responsible Medicine. He has led numerous research studies investigating the effects of diet on diabetes, body weight, hormonal symptoms, and chronic pain, including a groundbreaking study of dietary interventions in type 2 diabetes. As a society, Weight loss is one of our top health concerns, so much so that we keep looking for good ways to lose weight, preferably a way that is easy, effective, and permanent. In The Power of Foods Diet, Dr. Barnard reveals three breakthroughs that are supported by research, revealing that certain foods: can reduce the appetite, trap calories so they are flushed away and cannot be absorbed, and increase the body's ability to burn calories for about three hours after each meal. This book breaks down the dozens of Power Foods, including common, everyday foods, like blueberries, melons, apples, and asparagus, as well as certain spices (cinnamon, ginger, and hot peppers). Dr. Neal Barnard will discuss the impact of a Power Foods diet, as well as how to use them at home, at restaurants and everywhere you eat, so you will never be counting calories again. For more information on Dr. Neal Barnard: https://www.pcrm.org/about-us/staff/neal-barnard-md-facc
Welcome to the Fit Vegan Podcast! Today I'm joined by Dr. Neal Barnard, who's the President of the Physicians Committee for Responsible Medicine. He's also the author of the book ‘The Power Foods Diet'In This Episode, We Cover: [00:00-14:56] Intro - Meet Dr. Neal Barnard! - Dr. Barnard Shares What Motivated Him To Write ‘the Power Foods Diet' - Foods That Trap Calories [14:57-24:21] Foods That Boost Metabolism! [24:22-27:49] Combining The Three Methods For Increased Calorie Burn - Research Methods And Appetite Control - ‘The Power Foods Diet' And Personal Choice. [27:50-32:58] The Drawbacks Of Weight Loss Medications & The Benefits Of Natural Weight Loss And Why It's So Important To Develop Healthy Habits! [32:59-43:00] The Impact Of Food Choices On Others - Sharing Incredible Stories About People Who Completely Transformed Their Lives On A Plant-Based Diet. [43:01-46:37] Debunking Carbphobia! Carbs Are Your Natural Fuel! - Book Giveaway + Dr. Barnard's Words Of Wisdom. Closing Statements!Keynotes:“There is nothing special about an egg other than phenomenal marketing, because they took this little cholesterol bomb that has a little bit of protein in it, and they've got people eating raw eggs and guys going to the gym and they think they need this protein. They would do better if they would go home and do a plant-based diet.” - Dr. Barnard“It's how the parent is eating that the child will eat after. ” -Maxime My name is Maxime Sigouin. I am the founder of Fit Vegan Coaching and Empire Builders Agency. I have a passion for serving and helping people live to their fullest potential.I've built and scaled one of the world's top whole food plant-based body recomposition program which you should check out and book your FREE introductory coaching call : http://book.fitvegancoaching.com/podcastIf you are an online coach looking to scale pass 100K+/year you can apply here for mentorship: www.empirebuilder.agencyYou can find me on social media:- Follow me on Instagram: https://www.instagram.com/maximes_official/- Join our FREE Fit Vegan Facebook Community: https://www.facebook.com/groups/thefitvegancommunity- Get your FREE Fit Vegan Meal Plan Blueprint to help you create your own Fit Vegan meal plan https://www.fitvegan.ca/fitvegan-mealplan-builder- Youtube Channelhttps://www.youtube.com/channel/UCBTxPyHiMLIc14IGWmVrFowConnect with Dr. Neal Barnard:Website: https://www.pcrm.org/barnard-medical-center/neal-barnard-md-facc Book: https://www.pcrm.org/power-food-diet
Power foods are scientifically proven to help you lose weight and keep it off permanently. The frustrating days of going up and down the scale will be gone for good. Dr. Neal Barnard and "The Weight Loss Champion" Chuck Carroll present The Power Foods Revolution live from the National Press Club in Washington, D.C. Chef Dustin Harder shows how to create incredibly tasty meals and desserts with the weight-loss power foods. And Stefanie Ignoffo and Chuck discuss how power foods have transformed their health and shed hundreds of pounds! On This Episode - Food addiction - The power foods - Best foods for weight loss - Reprogramming your body to lose weight - Power foods recipes - And more! Dr. Barnard is the author of The Power Foods Diet: The Breakthrough Plan That Traps, Tames, and Burns Calories for Easy and Permanent Weight Loss. Join Chuck in Seattle for the Planted Expo on April 20 and 21, 2024. Dr. Michael Greger, Carleigh Bodrug, Robert Cheeke, Nimai Delgado, and more will be speaking! Use code EXAMROOM for 15% off tickets at https://bit.ly/PlantedSeattleTix24 — — THE POWER FOODS DIET — — Pre-order the book: https://amzn.to/3GmCxUj — — EVENTS — — The Power Foods Diet Lecture - Seattle Where: Seattle Public Library — Central Branch Date/Time: April 22, 2024 — 7:00pm Who: Dr. Neal Barnard and Chuck Tickets: https://act.pcrm.org/a/pfrseattle — — — Lotus Health Foundation Symposium - Rochester Where: 125 LIVE and Rochester Golf and Country Club, Rochester, MN Date: May 16-17, 2024 Who: Chuck, Brenda Davis, RD, Dr. Amit Sood, Dr. Brian Carlsen Tickets: https://bit.ly/Lotus2024 — — BECOME AN EXAM ROOM VIP — — Benefits - Exclusive early access to select interviews - Pre-sale opportunities for live event tickets - Exclusive live online events VIP sign up: https://www.pcrm.org/examroomvip — — THIS IS US — — The Exam Room Podcast Instagram: https://www.instagram.com/theexamroompodcast — — — Dr. Neal Barnard X: https://www.twitter.com/drnealbarnard Instagram: https://www.instagram.com/drnealbarnard Facebook: http://bit.ly/DrBarnardFB — — — Chuck Carroll Instagram: https://www.instagram.com/ChuckCarrollWLC X: https://www.twitter.com/ChuckCarrollWLC Facebook: http://wghtloss.cc/ChuckFacebook — — — Physicians Committee Instagram: https://www.instagram.com/physicianscommittee Facebook: https://www.facebook.com/PCRM.org X: https://www.twitter.com/pcrm YouTube: https://www.youtube.com/user/PCRM — — SUBSCRIBE & SHARE — — 5-Star Success: Share Your Story Apple: https://apple.co/2JXBkpy Spotify: https://spoti.fi/2pMLoY3 Please subscribe and give the show a 5-star rating on Apple Podcasts, Spotify, or many other podcast providers. Don't forget to share it with a friend for inspiration!
In this Episode Dr. Neal Bernard discusses his new book, The Power Foods Diet, which offers a breakthrough plan for easy and permanent weight loss. He explains the need for a new approach to weight loss that focuses on certain foods that tame appetite and increase calorie burning. He highlights the weight loss effects of anthocyanins found in berries and the magic of apples and pears. The conversation concludes with a discussion on transitioning to the power foods diet and the simplicity and natural balance of nutrition. Dr. Neal Barnard discusses the benefits of a plant-based diet, including weight regulation, improved athletic performance, and better overall health. He emphasizes the importance of visualizing and enjoying the foods and explains the role of fat in a healthy diet. He compares the Mediterranean diet to a plant-based diet, highlighting the superior weight loss results and health benefits of the latter.
What if there was an evidenced-based, food-as-medicine protocol for kick-starting weight-loss and keeping it off permanently? That's what my guest, Dr. Neal Barnard is back on the show to discuss! To remind you, Dr. Barnard is President of the Physicians Committee for Responsible Medicine and was featured in Forks Over Knives, What The Health, Plant Pure Nation, Supersize Me, and many more incredible films, and has been a guest on this podcast probably 4-5 times now. His brand new book, The Power Foods Diet: The Breakthrough Plan That Traps, Tames, and Burns Calories for Easy and Permanent Weight Loss just released Tuesday, I was honored to get a copy and I am just pouring over every single word. Weight loss is one of our top health concerns, so much so that we keep looking for good ways to lose weight, preferably a way that is easy, effective, and permanent. It turns out that, when properly chosen, certain foods cause weight loss, with no need for the deprivation and planning that most weight-loss regimens require. In the book, Dr. Barnard reveals three breakthroughs that are supported by research, revealing that certain foods: 1. can reduce the appetite 2. trap calories so they are flushed away and cannot be absorbed, and, 3. increase the body's ability to burn calories for about three hours after each meal. These breakthroughs make weight loss incredibly easy, without calorie counting or deprivation. This diet encourages people to eat, not to stop eating. Dr. Barnard also reveals that some of the foods we think are good for us can actually be harmful, like salmon, goat cheese, and coconut oil, all of which pass easily into body fat...and often overstay their welcome. To make it easy, Dr. Barnard includes a simple to follow meal plan that includes delicious, and even indulgent plant-based recipes which include foods we have often been told to avoid, like potatoes and pasta, so you can eat real food, and still lose real weight. Learn more about your ad choices. Visit megaphone.fm/adchoices
Dr. Neal Barnard, Nutrition Researcher and author of “The Power Foods Diet”, and Shauné Hayes, who lost 100 pounds on a plant-based diet, talk about plant-based diets. Get more information here.
Dr. Neal Barnard, Nutrition Researcher and author of “The Power Foods Diet”, and Shauné Hayes, who lost 100 pounds on a plant-based diet, talk about plant-based diets. Get more information here.
PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Get Dr. Barnard's new book here: https://www.amazon.com/dp/1538764954?linkCode=ssc&tag=onamzchefajsh-20&creativeASIN=1538764954&asc_item-id=amzn1.ideas.1GNPDCAG4A86S&ref_=aip_sf_list_spv_ofs_mixed_d_asin The Power Foods Diet: The Breakthrough Plan That Traps, Tames, and Burns Calories for Easy and Permanent Weight Loss. A conversation with nutrition researcher and New York Times Bestselling Author Dr. Neal Barnard about his new book Links: https://www.amazon.com/Power-Foods-Diet-Breakthrough-Permanent/dp/B0CBL36937 https://www.pcrm.org/power-foods-diet https://www.pcrm.org/events/power-foods-lectures https://www.pcrm.org/events/power-foods-revolution Recipes: Strawberry Banana Breakfast Bake: https://www.hachettebookgroup.com/articles/strawberry-banana-breakfast-bake/ Crispy Oil-Free Oven-Baked Potato Wedges: https://www.hachettebookgroup.com/articles/crispy-oil-free-oven-baked-potato-wedges/ Brussel Sprout and Pinto Tacos with Mango Salsa: https://www.hachettebookgroup.com/articles/brussel-sprout-and-pinto-tacos-with-mango-salsa/ One-Pot Cauliflower Piccata Pasta: https://www.hachettebookgroup.com/articles/one-pot-cauliflower-piccata-pasta/ Easy Breezy Veggie Curry: https://www.hachettebookgroup.com/articles/easy-breezy-veggie-curry/ Carrot Cake: https://www.hachettebookgroup.com/articles/carrot-cake/ Neal Barnard, MD, FACC, is an Adjunct Professor of Medicine at the George Washington University School of Medicine in Washington, DC, and President of the Physicians Committee for Responsible Medicine.
Sustainable weight loss is hard, which is why PLANTSTRONG is dedicated to helping others achieve optimal health and weight loss with the power of a whole foods, plant-based diet. We're grateful to Dr. Neal Barnard and other pioneers for providing the research and evidence-based studies that validate our “food as medicine” approach to health. Today, we celebrate the release of Dr. Neal Barnard's latest book - The Power Foods Diet - The Breakthrough Plan That Traps, Tames, and Burns Calories for Easy and Permanent Weight Loss. or you, without feeling hungry.Dr. Barnard highlights the scientific principles behind appetite-taming, calorie-trapping, and metabolism-boosting foods, emphasizing how these power foods can optimize weight loss naturally. The importance of fiber in enhancing weight loss and overall health is also discussed, with a focus on incorporating whole grains, fruits, vegetables, and legumes to reap the benefits of fiber in daily meals.The conversation also dispels myths surrounding foods like bananas, oatmeal, potatoes, eggs, and soy - offering Dr. Barnard's medical perspective on their nutritional properties and role in a balanced diet.Plus, we couldn't let Dr. Barnard go without asking his thoughts around the new weight loss drugs like Ozempic and Wegovy…and why even shows like 60 Minutes can't even be trusted anymore. Watch the Episode on YouTubeEpisode WebpageCOMPLEMENT: Use code PLANTSTRONG for 30% off at https://lovecomplement.com/pages/plantstrong-special-offer Upcoming Events:Black Mountain Retreat - April 14th-19th, 2024 https://plantstrongfoods.com/pages/2024-black-mountain-retreat Sedona Retreat - October 8th-13th, 2024 https://plantstrongfoods.com/pages/2024-sedona-retreat Leave Us a Voicemail QuestionLeave us a voicemail: https://www.speakpipe.com/plantstrong Follow PLANTSTRONG and Rip Esselstynhttps://plantstrongfoods.com/ https://www.facebook.com/GoPlantstrong https://www.instagram.com/goplantstrong/https://www.instagram.com/ripesselstyn/ Let Us Help Your PLANTSTRONG JourneyUse Code: KALE20 for $20 off Annual Subscription at https://home.mealplanner.plantstrong.com/ https://myplantstrong.com/b/trailblazer Follow the PLANTSTRONG Podcast and Give the Show a 5-star RatingApple PodcastsSpotifyTheme Music for Episodehttps://app.soundstripe.com/songs/10845
Tune in to this episode featuring Dr. Neal Bernard and Stefanie Ignoffo as they discuss their new book, "The Power Foods Diet." Dr. Bernard highlights the shift away from punishing low-calorie diets and restrictive approaches to weight loss. The book offers a fresh perspective on incorporating a variety of foods without guilt or deprivation. Stefanie's inspiring story adds a personal touch to the conversation, making it a must-listen for anyone looking to embrace a healthy relationship with food. Looking to lose weight? Then join my free 21-day weight loss challenge today, visit: https://www.drmarbas.com/21dayweightlosschallenge To work with me: https://www.drmarbas.com/ Click here to get Dr. Barnard's Book: https://www.pcrm.org/power-foods-diet A Big Thank You To Our Sponsors: To work with the world's best plant-based coach, Maxime Sigouin visit his website: www.fitvegancoaching.com To learn plant-based cooking and get your medical questions answered join The Healing Kitchen taught by Brittany Jaroudi and me! Click here to learn more: https://www.drmarbas.com/the-healing-kitchen To be a part of a community of people living a plant-based lifestyle to improve their health and who support each other, join the Dr. Laurie Marbas Facebook Group. Click here to join the Facebook group: https://www.facebook.com/groups/2243918745797935
Dr. Neal Barnard, President of the Physicians Committee for Responsible Medicine, discusses power foods for the brain. He describes how certain foods can protect your brain, optimize its function, and even reduce your risk of Alzheimer's Disease. Dr. Barnard will tell about his 3 - step plan to protect your mind and strengthen your memory. He is the author of Power Foods For The Brain - An Effective 3-Step Plan to Protect Your Mind and Strengthen Your Memory.
Dietary modifications to lose weight can often be fraught with difficulty and confusion. Can power foods help? On this episode, Dr. Neal Barnard discussed his book, The Power Foods Diet.
Fuel up on power foods that can help trap calories, flush the fat out of your system, and help you lose and keep weight off for good! Dr. Neal Barnard, author of The Power Foods Diet, joins "The Weight Loss Champion" Chuck Carroll, chef Dustin Harder, and Shauné Hayes for The Power Foods Revolution. Dr. Barnard outlines the best foods for weight loss and why they are more effective than other so-called "diet foods." Dustin Harder gives a preview of delicious recipes that will help unwanted pounds melt away. Shauné and Chuck also share how they've put these power foods to work to lose nearly 400 pounds combined! From the nutrition news desk, Chuck reports on a study showing . Did you know that more than half of calories in the standard diet come from these types of foods? On This Show - 3 ways power foods are effective for weight loss - Top foods for weight loss - The pitfalls of other diets for sustained weight loss - Breakfast, lunch, dinner recipes - Sauces, snacks, and desserts for weight loss - And more! Dr. Barnard is the author of The Power Foods Diet: The Breakthrough Plan That Traps, Tames, and Burns Calories for Easy and Permanent Weight Loss. — — THE POWER FOODS DIET — — Pre-order the book: https://amzn.to/3GmCxUj — — PROCESSSED FOOD STUDY — — https://bit.ly/UPFHealthAnalysis2024 — — EVENTS — — What: The Power Foods Revolution Where: Washington, DC - The National Press Club Date: March 26, 2024 Time: 7:00pm Who: Dr. Neal Barnard, Chuck Carroll, Dustin Harder, Stefanie Ignoffo Tickets: https://bit.ly/PowerFoodsTixDC — — BECOME AN EXAM ROOM VIP — — Benefits - Exclusive early access to select interviews - Pre-sale opportunities for live event tickets - Exclusive live online events VIP sign up: https://www.pcrm.org/examroomvip — — THIS IS US — — The Exam Room Podcast Instagram: https://www.instagram.com/theexamroompodcast — — — Dr. Neal Barnard X: https://www.twitter.com/drnealbarnard Instagram: https://www.instagram.com/drnealbarnard Facebook: http://bit.ly/DrBarnardFB — — — Chuck Carroll Instagram: https://www.instagram.com/ChuckCarrollWLC X: https://www.twitter.com/ChuckCarrollWLC Facebook: http://wghtloss.cc/ChuckFacebook — — — Dustin Harder Instagram: https://www.instagram.com/thedustinharder Facebook: https://www.facebook.com/theveganroadie Website: https://dustinharder.com — — — Shauné Hayes Website: https://www.theshaunelife.com Instagram: https://www.instagram.com/theshaunelife Facebook: https://www.facebook.com/shaunehayes YouTube: https://www.youtube.com/user/shaunehayes — — — Physicians Committee Instagram: https://www.instagram.com/physicianscommittee Facebook: https://www.facebook.com/PCRM.org X: https://www.twitter.com/pcrm YouTube: https://www.youtube.com/user/PCRM — — SUBSCRIBE & SHARE — — 5-Star Success: Share Your Story Apple: https://apple.co/2JXBkpy Spotify: https://spoti.fi/2pMLoY3 Please subscribe and give the show a 5-star rating on Apple Podcasts, Spotify, or many other podcast providers. Don't forget to share it with a friend for inspiration!
Welcome to the Fit Vegan Podcast! Today I am joined by a very special guest, Shauné Hayes, who is a certified coach from Dr. Sheeler's Wellness Institute, a certified plant-based nutritionist from the Center of Nutrition Studies and licensed food and life instructor through PCRM. She has lost over 100 lbs and today she's here to share her story!In This Episode, We Cover: [00:00-09:40] Intro - Meet Shauné Hayes! - The Struggle Of The Weight Loss Journey, Extreme Dieting, Restrictive Eating And More![09:41-19:08] The Wake Up Call And Health Scare - The Shift To Whole Food Plant-Based Nutrition! [19:09-28:43] The Power Of Plant-Based Foods! Creating A Healthy Environment For Children And Maintaining Weight Loss And Sustainable Habits! [28:44-33:00] The Importance Of Mindful Eating - The Tools And Knowledge From Dr. Barnard 's Work![33:01-46:54] Balancing Health, Achievement And Serving Others. Making Health A Non-Negotiable & Overcoming Obstacles To Start A Health Journey![46:55-48:30] Managing Expectations And Embracing The Journey! - Closing Statements!Keynotes:“The lowest moment is when things can change and when you're suffering is that it's a great opportunity for change.” - Shauné“People have this expectation that everything will just happen perfectly… The fitness part and the health part is just one of those things that for some reason the human brain has this preconceived notion that it's going to be smooth.” -Maxime My name is Maxime Sigouin. I am the founder of Fit Vegan Coaching and Empire Builders Agency. I have a passion for serving and helping people live to their fullest potential.I've built and scaled one of the world's top whole food plant-based body recomposition program which you should check out and book your FREE introductory coaching call : http://book.fitvegancoaching.com/podcastIf you are an online coach looking to scale pass 100K+/year you can apply here for mentorship: www.empirebuilder.agencyYou can find me on social media:- Follow me on Instagram: https://www.instagram.com/maximes_official/- Join our FREE Fit Vegan Facebook Community: https://www.facebook.com/groups/thefitvegancommunity- Get your FREE Fit Vegan Meal Plan Blueprint to help you create your own Fit Vegan meal plan https://www.fitvegan.ca/fitvegan-mealplan-builder- Youtube Channelhttps://www.youtube.com/channel/UCBTxPyHiMLIc14IGWmVrFowShauné's social media:Shauné's website: https://www.theshaunelife.com/Instagram: https://www.instagram.com/theshaunelife/?hl=es
PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Neal Barnard, MD, FACC, is an Adjunct Professor of Medicine at the George Washington University School of Medicine in Washington, DC, and President of the Physicians Committee for Responsible Medicine. Dr. Barnard has led numerous research studies investigating the effects of diet on diabetes, body weight, hormonal symptoms, and chronic pain, including a groundbreaking study of dietary interventions in type 2 diabetes, funded by the National Institutes of Health, that paved the way for viewing type 2 diabetes as a potentially reversible condition for many patients. Dr. Barnard has authored more than 100 scientific publications and 20 books for medical and lay readers, and is the editor in chief of the Nutrition Guide for Clinicians, a textbook made available to all U.S. medical students. As president of the Physicians Committee, Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research. His research contributed to the acceptance of plant-based diets in the Dietary Guidelines for Americans. In 2015, he was named a Fellow of the American College of Cardiology. In 2016, he founded the Barnard Medical Center in Washington, DC, as a model for making nutrition a routine part of all medical care. Working with the Medical Society of the District of Columbia and the American Medical Association, Dr. Barnard has authored key resolutions, now part of AMA policy, calling for a new focus on prevention and nutrition in federal policies and in medical practice. In 2018, he received the Medical Society of the District of Columbia's Distinguished Service Award. He has hosted four PBS television programs on nutrition and health. Originally from Fargo, North Dakota, Dr. Barnard received his M.D. degree at the George Washington University School of Medicine and completed his residency at the same institution. He practiced at St. Vincent's Hospital in New York before returning to Washington to found the Physicians Committee.
This week, Monica and Louisa catch up after getting stuffed at Thanksgiving. Monica talks to America's Test Kitchen's Kevin Pang about his new book co-written with his dad, “A Very Chinese Cookbook: 100 Recipes From China And Not China (But Still Really Chinese).” Then, Monica chats with Emmy and Peabody award-winning journalist Michele Norris about her new podcast “Your Mama's Kitchen.” Lastly, nutritionist and doctor Michael Crupain tells Monica about his new book “The Power Five Essential Foods For Optimum Health.” chewing.xyz chicagotribune.com/chewingpodcast facebook.com/chewingpodcast Louisa Chu: Insta @louisachu1, Threads @louisachu Monica Eng: Insta @monicaengreporter Links: Order Made in Chicago: Stories Behind 30 Great Hometown Bites Music: Theme music: “Zhong Nan Hai” by Carsick Cars Outro music: “15 Minutes Older” by Carsick Cars Segments: “LUNCH” by My Little Airport “詩歌舞街” by My Little Airport “Family Reunion” by Jill Scott “Look At Them Beans” by Johnny Cash
Learn the five power foods you should be eating every day from a world-renown gastroenterologist! The must-haves from Dr. Will Bulsiewicz, New York Times bestselling author of Fiber Fueled, can do an impressive job of improving your health. Find out what to put on your plate when he joins “The Weight Loss Champion” Chuck Carroll for episode three of The Exam Room Health All-Stars series. Plus, Dr. Bulsiewicz will answer viewer questions from The Doctor's Mailbag. Topics covered: - How can you get on a daily BM schedule? - How many sprouts should you eat each day? - Is eating half of an avocado each day too much fat? - And many more! Dr. Michael Greger, Dr. Neal Barnard, T. Colin Campbell, Dan Buettner from The Blue Zones, Dr. Alan Desmond, Cyrus Khambatta from Mastering Diabetes, and Rip Esselstyn will also be featured during the series. — — — Dr. Will Bulsiewicz Microbiome 21 Challenge: https://theplantfedgut.com/challenge Fiber Fueled Cookbook: https://amzn.to/34y6GQP Instagram: https://www.instagram.com/theguthealthmd — — — Chuck Carroll Instagram: https://www.instagram.com/ChuckCarrollWLC Twitter: https://www.twitter.com/ChuckCarrollWLC Facebook: http://wghtloss.cc/ChuckFacebook — — — Physicians Committee Instagram: https://www.instagram.com/physicianscommittee Facebook: https://www.facebook.com/PCRM.org Twitter: https://www.twitter.com/pcrm — — — Jobs at PCRM https://www.pcrm.org/careers — — — Environment and Food Choice Study https://bit.ly/ClimateFoodStudy — — — Subscribe to the Podcast Apple: https://apple.co/2JXBkpy Spotify: https://spoti.fi/2pMLoY3 — — — Barnard Medical Center Appointments https://bit.ly/BMCtelemed 202-527-7500 — — — Share the Show Please subscribe and give the show a 5-star rating on Apple Podcasts, Spotify, or many other podcast providers. Don't forget to share it with a friend for inspiration!
Dustin “The Hanyak” Jacoby joins Dane Neal on WGN Radio. Hear at the UFC Light Heavyweight Contender talks about training for the next fight coming up against Khalil Rountree. Listen as Dustin shares gratitude for fans and success on this streak towards the top 10 and ultimately the title. Dustin shares pre fight and training […]
Fertility Food! What is it? And how strict do you really need to be in order to conceive? Sabrina Virdee is a registered holistic nutritionist specializing in pre and post natal care and family health. Today we dive deep into what we can do from trimester zero through to conception when it comes to diet , but with no “Good vs Bad” mentality. Sabrina walks us through the 6 foods that should be a part of any fertility meal plan as well as a handful that could be limited or avoided for optimal health. We talk about the best good fats and also how elimination diets can sometimes support those battling inflammation or autoimmune issues. I also speak to my experience and how these stricter ways of eating did NOT serve me on my path. Stay tuned for out next episode where we will talk postnatal/breastfeeding nutrition! Go to episode website for links and show notes! Connect with Meg: Join my Modern Matrescence insider's crew Join my year-long women's coaching container, the EMPOWER MASTERMIND! Learn about my Birth Education & Coaching Programs Follow me and The Meg Pearson Podcast on Instagram Love the show? Then why don't you: • Leave us a review on Apple Podcasts. • Subscribe to the show. • Tag us on Instagram @themegpearsonpodcast or @coachmegpearson and let us know what you think or what and who you'd want to hear on the show!
What Power Foods Should you be Eating to Fight Cancer?-Broccoli Sprouts-Umm, what the heck is a Broccoli Sprout???-Greens - Kale lovers-Brussel Sprouts -NutsWe got your list right here!
I sat down with world-renowned vegan chef and author Jason Wyrick who has co-authored a NY Times Bestseller "21 Day Weight Loss Kickstart" as well as the book "Powerfoods for the Brain" with Dr. Neal Barnard, MD. Other books he has written are "Vegan Tacos" and "Vegan Mexico". He was the food editor for "Living the Farm Sanctuary Life" with Gene Baur and Gene Stone. He's a coauthor of "Clean Protein" with Kathy Freston and Bruce Friedrich. Jason has published the world's first vegan food magazine, The Vegan Culinary Experience which is now defunct and has been featured in the NY Times, the LA Times, VegNews, and Vegetarian Times. He has traveled the world teaching cooking classes and is the first vegan instructor to teach in the prestigious Le Cordon Bleu program. We talk about being vegan, health benefits, dairy, cheese, his home delivery service of amazing vegan food called The Vegan Taste and his restaurant Casa Terra. Jason gives us such a great insight of his progression of eating like most of the population to becoming a vegetarian and finally a full out vegan. It was such an honor for me, to have such a celebrated chef and author on my show. Because I've eaten his food, this conversation had so much more of a meaning due to my various attempts of being vegan myself. I hope you enjoy this conversation and the knowledge Jason shares with us all from his heart. Jason Wyrick: Vegan Food Delivery Service: The Vegan Taste Vegan Restaurant: Casa Terra Co-authored a NY Times Bestseller: "21-Day Weight Loss Kickstart" and "Powerfoods for the Brain" with Dr. Neal Barnard, MD. Other books he has written are "Vegan Tacos" and "Vegan Mexico"He was the food editor for "Living the Farm Sanctuary Life" with Gene Baur and Gene Stone. He's a coauthor of "Clean Protein" with Kathy Freston and Bruce Friedrich. Connect with Jason: YouTube: https://www.youtube.com/user/thevegantaste/videos Facebook: https://www.facebook.com/jason.wyrick.5 Instagram: https://www.instagram.com/casaterrarestaurant Twitter: https://twitter.com/VeganChefJason https://youtu.be/6jzSCBvX7PA ********** Podcast Music By: Andy Galore, Album: "Out and About", Song: "Chicken & Scotch" 2014 Andy's Links: http://andygalore.com/ https://www.facebook.com/andygalorebass ********** If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it really makes a difference in helping to convince hard-to-get guests. For show notes and past guests, please visit: https://joecostelloglobal.com/#thejoecostelloshow Subscribe, Rate & Review:I would love if you could subscribe to the podcast and leave an honest rating & review. This will encourage other people to listen and allow us to grow as a community. The bigger we get as a community, the bigger the impact we can have on the world. Sign up for Joe's email newsletter at: https://joecostelloglobal.com/#signup For transcripts of episodes, go to https://joecostelloglobal.com/#thejoecostelloshow Follow Joe: Twitter: https://twitter.com/jcostelloglobal Instagram: https://www.instagram.com/jcostelloglobal/ Facebook: https://www.facebook.com/jcostelloglobal/ YouTube: https://www.youtube.com/channel/UCUZsrJsf8-1dS6ddAa9Sr1Q?view_as=subscriber Transcript Jason Wyrick: Joe: All right, welcome, Chef Jason Wyrick, this has been a long time coming for me. I have looked forward to interviewing you the moment I tasted the food that was delivered to my house. So here we are and I'm so excited to have you on the podcast and I really appreciate the time and you actually saying yes to me, so thank you so much and welcome! Jason: Well, you're welcome, I appreciate you having me on here. Joe: Yeah man this is a, the way this came about for me was I got a flyer in the mail and it was one of those things like come to this free, healthy dinner to hear some, I don't know, some sort of talk about healthy eating and nutrition. And it happened to be from a nutritionist, a company in town, like an office in town. And I went and then I, I got pulled into it, you know. The food we had was great, but it wasn't necessarily vegan, it was just healthy. But then when I got into the program, which was not cheap by the way, but I felt I was worth it. They started to say, you know, do all this blood work and then we found out my, I knew my cholesterol is always a little high. So their program is doing vegan for 30 days on their menu. And then from there, you, you know, you the hope is you stay with it or you alter it a little bit or whatever, so that's how I got into this. And the problem for me was I literally was so busy I did not have the time to prep my food. It was taking me like half days on Saturdays, half days on Sundays. And I was like, my weekend is shot and I've prepped all this food and, and I, you know, any small amount of time I had was gone. So then I really went on the hunt for trying to find healthy vegan food that I could just literally eat and not do anything with. I had already done, I think I did Sun Basket a while back. You know, all the food prep things that you know Jason: Right. Joe: of and we talk about. So that's how you and I got connected. I, I don't even know how I ended up finding you. I say it was just purely, I was so desperate doing a Google search and I found you and I was like, SOLD! You mean I can just heat it and eat it, right? That's that's your thing, it's just heart and eat. So here we are. So I want to start from wherever you want to start. I know that this was a health thing for you in combination of other things. But knowing the stories that I've read and interviews I've seen of you, that this came about more for a health reason initially for you. And then it just blew up from there and and it became your passion, which is really cool to me, because this is what I preach on this show and on my videos, is that I want people to live or fulfilled lives doing what they love. And it's cool that you went into that direction knowing some of your past, which you can talk about om how this all started for you. So take Jason: I'm Joe: It away! Jason: Sure it was a kind of a winding journey, I think I mean, it, it seems kind of straightforward when you look at it. I was unhealthy, I went vegan, I got my health back. Hurray! But that's, that's really not how it started, I mean. It's starts when I'm a little kid because, I think I didn't eat great, but I didn't eat bad for the kind of regular American diet. Which meant, you know, my mom cooked some of the meals and occasionally ordered out and I played sports all the time, I was always active. So I was a super healthy rail thin kid. And then as I got older, towards the end of high school and in college, I kept eating the same way I had been eating the last few years and last few years had changed because my mom went to work, she got busier and so our food choices changed to, "What, which one of these seven different chicken dishes do you want tonight that I know how to make? or would you like Taco Bell or Burger King or Pizza Hut or something like that?" So when I stopped playing sports all the time and was super active, the calorie and taken and honestly, like the terrible food I was eating, started to catch up with me. And so I, I probably put on 30 pounds from when I was 16 to probably 19 and just kept going up about 10 pounds a year from there. Jason: So I was already getting overweight. And then right at the end to college, I started learning how to cook. So I went to, I went to this really great Egyptian restaurant in Fort Worth where I went to college, had the ah this amazing meal with the first amazing meal I'd ever had. And I was like, "I want to learn how to eat like this!" And I'm broke because I'm in college. So I started to learn how to cook for myself. And then right after that, it was like two months after that, I went vegetarian and that was solely for ethical reasons. No real idea of the health impact or anything like that, that it has. I didn't care at the time, I was just going to keep eating food that was super tasty and not worry about the health part. So, of course, even going vegetarian, a couple gaining weight. In fact, I was kind of a stupid vegetarian, I'll just be blunt about it. I took the meat I was eating and I replaced it with blocks of cheese. So instead of these instead of like these super fatty steak fajitas loaded with sour cream and cheese that I was eating before. Now I was eating cheese lover's pizza from Pizza Hut and the additional topping was extra cheese. Exactly! [laughter] Joe: [laughter] Jason: And that was that was my dinner. I was with someone at the time, she had her own pizza. It was it was terrible. And so I became incredibly overweight. I weighed about 330 pounds and I got type two diabetes by the time I was in my mid 20s. And I was, I was faced with having to take insulin for the rest of my life and in basically starting to deteriorate even more. Like I was already deteriorating, my eyesight sucked, sleeping 10 to 12 hours a day. Everything you can think of with Type two diabetes was going wrong with me. So I was facing having to take medication and deteriorate for the rest of my life, which was probably not going to be that long at this point or changed my diet. And so it's, it's funny because I was, I've been vegetarian for five years and I had, I had heard of vegans, but I didn't really know what they were. And I even made fun of it a little bit.[laughter] Joe: Right. Right. Jason: This was back in the late 90s. And then all of a sudden it's 2001 and I'm faced with having to make this choice, do I do I give up this food that I love, which is cheese, and live a better life or just keep going with the cheese and and it's funny because even though it it sounds like a no brainer, like eat cheese and die or give up cheese and regain your health. I mean, it sounds like an obvious choice, but there is so much there's so much pain involved in a lifestyle change, that the stress of that was really bad in itself and, and going vegan in 2001 when really no one else around me was, was vegan. It meant I had to learn how to cook, I had to learn how to fend for myself, I had to completely change all these foods that I knew how to make and eat when I was growing up. And so it was super stressful at first. And so I relaxed a little bit and decided I was going to give myself a cheat day. So I was going to be a cheating vegan once a week. So every Wednesday night I'd go out and I get all you can eat enchiladas at my favorite Mexican restaurant and they bring them out in pairs they'll bring you two enchiladas at a time. And the first time I went in there, the waiter was like, "OK, yeah, whatever, it cool! He brings out enchiladas, except I eat 14 of them. Joe: Oh, my gosh. Jason: And then they come back the next week and all of a sudden the waiter's like, "Hmmmmm" because I need another 14 enchiladas. So by the third week, the waiters like "I hate you but I have to serve you anyway." Joe: You're like the, you're like that all you can eat buffet, crab, Jason: Right. [laughter] Joe: Leg guy. [laughter] Jason: It's it's probably familial in some way because I know my, my little brother would go to a Mongolian stir fry places and he take the bowl and see how much he could pack in the bowl because it was one pass through. And so he'd, he'd have the regular bowl and it only come up like three inches and then there was like the six inch pile of stuff on top Joe: Oh, Jason: Of the. [laughter] Joe: My gosh. It's. Jason: So there must be something familial about that, that buffet all you can eat thing. I, so I, but anyway, the point is, I, I did that for a few months and even then I managed to start losing weight and my symptoms went away. So I'd be vegan for the entire week, except for this one, one rather egregious cheat meal but it was still just one meal. And then it went to once every other week when I would go to this place. And then once a month. And then I remember the last time I purposely had went to this place in order cheese that I order in the enchiladas and I, it was a weird experience because I looked at them and I realized they didn't taste good to me anymore. They didn't have that, that feeling you get when you cheese that Homer Simpson like, "dooonnuuttt" like when you eat dairy, so I didn't have that anymore. They didn't taste good and I realized I was ordering them out of habit and not because I actually wanted them. So I didn't even eat the enchiladas, I pushed them away, paid the waiter, who probably sighed relief Joe: Right. Jason: that I was getting had their there and that was the last time I ever stepped foot in that place. And at that point, I was a full on vegan, which took me about eight months. And it also coincided with me completely getting rid of diabetes. Jason: And Joe: Incredible! Jason: After the first year, I dropped about 60 pounds and then when I added in some real exercise, I dropped another 60, so I dropped about 120 pounds over two years. Joe: That's incredible. And I think Jason: Yeah. Joe: What people need to understand about you, you're a big guy. Like I know Jason: Yeah. Joe: from the interviews and stuff, 6' 3", right? Yeah, I mean, that's you know, and and I think at one point you said you, you went to school and lived in San Antonio...Fort Worth, sorry. So you're like in steak town. Jason: Yeah, I mean, Joe: Right. Jason: The nickname of Fort Worth is Cowtown. Joe: Yeah, ok, so there you go! Yeah, so that must, the be, that must be hard. It's just the stigmatism with, you know, vegan and yoga and all of those kind Jason: Ok. Joe: Of things. Right. It's tough. Jason: It depends. OK, it was weird because Texas is really interesting. I mean, I grew up here in Arizona but my dad is Texan. And so I was already pretty familiar with Texas before I actually moved there for school and stayed there afterwards. And Texas has this reputation of being big and boisterous and rednecky and it is. But it also has has this huge liberal side and has this huge health side, has this huge vegan side to it. I mean, I remember when I was in college, I went to the Texas Vegetarian Chili Cookoff. And this was in the mid 90s and it was like this huge gathering of people from all over Texas doing this Chili Cookoff. Like Texas had one of the biggest vegetarian societies in the 90s, at least when I was there participating in that stuff. And so Texas is just this really cool mix of all these different things, religion and Atheism and big hair money and rebel activists and steak eaters and vegans and no one is quiet about it. Maybe that's the one thing about Texans is, you know, everybody kind of gets by in the big city but they're, they're friendly but boisterous about that stuff, which makes it really cool. Anyway, that's my tangent on Texas. Joe: No, but that's great, because it's exactly you, you saying that is exactly how it educates people to know that it's not just big hats and boisterous voices and steak and whatever, it's, I had no idea that you would think that long ago people were vegan in the state of Texas. Jason: I mean, I think, I think Fort Worth had one of the first vegan restaurants in the country, which was Spiral Diner that opened up in 2001. Joe: Yes, I don't think anybody would ever know that. So that's, that's cool. So the tangent was great. OK, so you are, this is what year now that you go full vegan? Jason: So that was the, I started the beginning in 2001 and then I was full vegan by the end of 2001. Joe: Got it. Jason: And I think, I think I might be more like a lot of other people with this, like I've, you know, I've written books with a lot of the vegan doctors and usually their message is that's all or nothing proposition. You go from zero to 60. And from a physiological standpoint, you're going to regain your health really fast that way. But if you're miserable doing it, chances are you're going to quit out. And so I think for a lot of people transitioning, as long as they have it in their mind that it is a transition, it makes it easier for people. So that's that's what I did. It took me it took me about eight months to fully transition over. And I tried to zero to 60 approach for Joe: Right. Jason: three weeks, and it, I was miserable. Joe: Yeah, and for me, the 30 day thing I did not find hard, the part I found hard about it was the meal prep and that's literally what was difficult for me. And I even heard you in some other interviews, the good thing that we have going for us these days is that it's, it's much more accepted in the world. And when you go out to a restaurant, there are options that would have never been there 10 years ago. Jason: Yeah, there are plenty of options, Joe: Right. Jason: Which has made it an interesting landscape for vegan businesses. Because I think in the past, vegan's gravitated towards vegan businesses because that was their only choice. And now at least in the Phoenix area, vegan businesses are just one amongst a bunch of other vegan options. Joe: Right, but I think the key and the reason I was so excited to have you on is what helped me get through the, the, the next 30 days that they asked me to do because they could see that my cholesterol was dropping. So Jason: Great! Joe: They were like, will you, "Are you willing to buy into doing it another 30 days? And towards the middle or end of the first, as I think when I came across your website and then it was easier for me to say yes, because I literally just could not afford the time to prep. Jason: Right. Right. Joe: But but besides that, the biggest thing for me was the taste. And I don't know, like this could be a trademark or something that I'm saying, but I didn't know vegan food could taste so good, and you can still Jason: No it's true, Joe: if you want. If it's not taken by somebody, it's all yours. But, yeah, that's what it was for me, man. When I first dug into it and the way I worked with you was that I wanted it spicy, which you were all down for. I think even when I, I got from my doctor what I needed to do, he said, OK, well, if you're gonna get this food from The Vegan Taste, just make sure, ask them if it's low and oil, right?. And it so... Joe: It everything was a yes. Like all, you know, that was when I wrote to you, Yes, you know, it's either low or minimal oil or no oil. And I can get it the way I like it, so you made it spicy, which is the way you said you liked it in email. Jason: Right. Joe: So it was like the perfect marriage. I was like sold! Jason: Yeah, I think that's, that's the key to getting people to make a change. It's about honestly, I think it's like about the in the environment that you put people in. So I know Dan Buettner, who wrote the Blue Zones by it. And one of the things that he told me that really impacted the way I thought about food and getting food to people and the way we treat people, is that the the biggest determinant for someone making choices that let them live a long time was not their willpower, was not a doctor's prescription or anything like that, it was the environment in which they lived. And so if the choices were easy to make, to go out and exercise, statistically speaking, more people would go out and exercise...that way. And so to me, food is part of the environment that you're in. And so the easier I can make it on someone to make a better choice for themselves, the bigger chance they are they're going to have to actually make that choice. And so for me, that's putting ready to eat meals in front of someone that's going to make them happy. Joe: Yeah. Jason: The less you have to worry about it, the easier it is for you to be healthy. Joe: Yeah, it's it was so nice to find the website. It was that, I could hear that sound when the heavens open, I was like "Thank you!". It's the only thing that's gonna keep me on track. Now, you know, before, before we get too deep into this, I'm not full vegan. Since doing nutrition program, I've cut out a lot of, like I would use, I would snack before dinner. I'd be so hungry I'd come home at four o'clock, whatever, and I'd pull out the the block of cheddar cheese and some Triscuits and, you know, just take the edge off. I, I stopped doing that a lot more than I use, you know, it's, it's cut way back to almost minimal, you know, to none. I don't drink, I used to drink half and half of my coffee and now all I use is either oat milk or almond milk. So I've completely switched over to that type of stuff. So while we're on the subject of, of, you know, how this has helped you, why do you think dairy is so bad? Is it just that it's like, was it not meant to be eaten or drank? Is it just like we've created this product that should not have existed? Jason: I think so. I mean, dairy's primary uses to grow a baby. And so you're you're consuming something that's meant to grow another being and as, as adults, we're not, I don't think we're supposed to be consuming foods that are continue endlessly making us grow to that scale. Like I have a five year old daughter, I watch how much she eats and sometimes as much as I do, because she, she's always out there running around and she's, like I look at her in a week later, she's taller and I'm like, oh, my God! And so calorically dense foods are good for her, I mean, that's why human mothers breastfeed and you know, all this other stuff. But then when you stop growing and you keep eating those foods, you're consuming growth hormone and all this other stuff that I don't think we're meant to be consuming. And then, you know, there are a couple other issues that go with it, which it turns out casein, which is the protein in milk seems to be carcinogenic, even, even in that milks appropriate species after their weaning, it seems it seems like the incidence of cancer goes up in that species if they continue to consume milk even from their own species after they're supposed to stop drinking it. And then, I mean, look at us where we're drinking stuff that's meant to grow a baby cow into this big monster cow compared to humans I mean a cow is pretty heavy. Jason: So, you know, there's, there's that it's, it's loaded with fat and it's all if you have cheese, it's all condensed down into this calorically dense product with all these other, all these other ingredients into it that are probably not meant for us to just get fuel. And it's all like if you take milk, milk is this big volume, take cheese and it comes down to this little thing, all that condensed down. It's like a black hole of food. And then you're you're eating that, so, of course, no wonder you're you're getting fat, you're having arteriosclerosis as you age and all these other problems. So that's why I think the health problem is with dairy. From, from an evolutionary standpoint, it's was a good thing because you could have this nutrient dense food even in times of famine. That's, that was one of the benefits of cheese because cheese was basically shelf stable in a long period of human history when we didn't really have very many shelf stable foods, the same way that after a fashion beer, a shelf stable, just one of the reasons that beer was traded there and there are all these ways to preserve foods during times of famine and we just don't live in that anymore. Joe: Right. So on the dairy part of this, what I guess people have a hard time thinking of how they would substitute a cheese for these recipes, and I know that in you know, you have this enchilada recipe and you, there's I mean, you have a ton of different recipes. What are just some off the top of your head, some substitutes that you do use for cheese? Like, how would someone make a pizza? What would they put on it as their cheese? Jason: You know, it depends. There are a lot of nondairy commercial cheeses out there. I think from a health standpoint, they're good insofar as you're not getting casein and all these hormones that go with it, but I can't pretend that they are health food. Joe: Right. Jason: I mean, it's base, it's like cheese is solidified fat when it's dairy and the non vegan cheeses are still a solidified fat. They just have all the other junk that goes with them. So, you know, if you if you limit that look, if you're going to have a pizza and you have it once a week and you put some vegan cheese that's made out of almonds or cashews or something like that on it, you're going to be OK. If you do that every single day, you're not going to be so OK anymore. You can still be a junk food vegan. In fact, it's easier now to be a junk food vegan than it is to be a healthy vegan, because you can run over to Carl's Jr. and get a Beyond burger, that's, you know, still loaded up with all this fat and it's still a burger where as when I went vegan almost 20 years ago, if I was craving a burger, I had to make it myself. Joe: All right. Yeah, I mean, the creativity Jason: So that's. Joe: That, that you have to come up with for these recipes must be daunting. Jason: I sometimes, but only because when I do a lot of recipes, Joe: Right. Jason: I mean most, most chefs at a restaurant might do 30 recipes throughout the year. If they're really pushing themselves. I think with the delivery service, we're doing 300. Joe: WOW! Jason: Every, every year, at each year, it's different too. Joe: Ok. So you're rotating 300 recipes a year from The Vegan Taste. Jason: And we're just making about as we cook every week. Joe: It's amazing! Jason: Yeah, it's, it's, it's daunting, but it's cool. Joe: Yeah, it's. Jason: Yeah, I mean, and like back to the cheese thing, sometimes it's replacing that, that fatty mouthful, mouthfeel that cheese gives you so you can even use something like an avocado or you can use, what are my favorites is this thing called pipián verde, which is just this ah pepitas and tomatillo puree. It's it's a classic Mexican dip and I'll just use that on enchiladas or we'll make our own cheese at the restaurant, sometimes we'll make it just out of almonds and some other ingredients and we'll make our own queso fresco like that and we make our own mozzarellas and stuff. That's a little laborious, I think, for the for the home cook, it's just getting that, that creamy texture which you can get from nuts and seeds. Joe: Right. Yeah. Because even on the recipes at Casa Terra, your restaurant, I saw that there was I think you have is it brick oven pizzas or just... Jason: Yeah, Joe: Or Jason: We have worked fire Joe: Wood Jason: With Joe: Fire. Jason: Fire pizzas Joe: Right. Sorry. Wood fire. Yeah. And so and I did see one of the recipes are one of the descriptions of the you know, the pizza said mozzarella. So I was like, OK, how does he doing that? Jason: Right. It's just a, when you get to that type of cheese, that's it's a little time consuming and it's a mix of art and chemistry. Joe: Yup. It's just it's incredible. So I know we just kind of skipped over it a little bit but we talked about your daughter and, and I and I know we talked about, we didn't quite say that she's vegan, but I know that she is from based on my research about you. And I know it's tough with kids these days with all of the gluten allergies and, and everything that's going on that or used to be a lot tougher. Now, its parents are more aware there are more options and I would think that it's almost the same thing with your daughter as it is with a child that has a gluten allergy. When they go to a house for a birthday party and let's just go back to using pizza as a example, because that's how I grew up, right? That your parents would buy a bunch of pizzas, and... What does she do in that case? Or how how do you let the parents know that she's vegan and that, you know, that isn't something she would (A.) like to eat or (B.) she shouldn't eat or (C.) it might make her sick of she eats because she's not used to eating cheese. Jason: We just we tell them and ask them not to make a big deal out of it. And then we make sure our daughter has food that totally owns everybody else's. Joe: Perfect. Jason: I Joe: That's awesome! Jason: When she was in school before COVID hit, the teachers were asking if we could bring stuff for them. Joe: That is so funny. I can imagine, no I, listen, I know what it smells and tastes like. Every kid we sit there with, their pizza from Dominos going, WWO!, what are you eating? I'll trade you, I'll trade you two slices for that, that's perfect. Well good, she's totally vegan incorrect? That's amazing. So you, what is the Vcology project? Is that how you say it? Vcology Project? Jason: Vcology. Joe: Vcology. So. Jason: It's pretty much the umbrella for all the stuff that I do. Joe: That's what I thought, I just wanted to make sure. And I, because I know that you spoke about The Vegan Taste, which is the home delivery food service, Casa Terra, which is the restaurant out in Glendale, Arizona. And then I heard you speak about other things potentially coming down down the road, so I assumed that that was the umbrella where all of these things would fall under. Jason: Yeah, I mean, we're working on commercializing our cheeses on a large scale. We've already had one big vegan restaurant chain express some interest in it, which was really cool, it came out of the blue. But that was, that was a nice surprise. And Joe: Yeah. Jason: And we just want to roll out really high quality vegan cheeses onto the, onto the food service market and then retail, if we can. Joe: That's great. Jason: But if I can. I mean, if I can get, like some of the best restaurants in Phoenix using high quality of vegan cheeses, all of a sudden it opens up really great menu options for vegans around the entire town. Joe: Right. And I Jason: And Joe: Was Jason: I Joe: Thinking Jason: Think Joe: Good Jason: Go ahead. Joe: While I was sitting Jason: I think. Joe: On the dairy part of it, and I didn't even know that this underlying thing about the cheese had a broader scope or what was happening. I just I kind of chose the one thing that I know, like you, you know, it's like, how do you have ravioli? How do you have a pizza? How do you, if you you're so used to having half and half in your coffee, how do you make the move away from dairy? And I think that's, I think that's harder almost than the meat part of this or that Jason: It's way Joe: Or the Jason: Harder. Joe: Protein part of it. Right. Jason: I didn't know why until Dr. Barnard told me a few years ago that the casein in cheese is called the casomorphin and that basically means that acts like morphine. It acts like an opiate in your system. And I was like, "That makes sense!!", because one day I just gave up meat and it was like, whatever but when I gave up cheese, I had withdrawal symptoms. I was jonesing, I mean, like the hands were shaking and I had headaches and I was irritable and everything else that I had heard from people that were trying to give up cigarettes or drugs or something like that, I was going through and I'm like, "What the hell is going on?" That was, that was one way where I knew, like, I've really gotta get off this stuff, because Joe: All right. Jason: If I'm having that reaction, this is probably pretty bad for me. But it was a few years later when he told me why. And so Joe: That's Jason: Anyway, Joe: It. Jason: I think that's why cheese is so hard. Joe: That's incredible. How did the two of you get connected for that book? Your book? I wrote it down. I'm going to have it in the show Jason: Sure. Joe: Notes. Jason: The "21-day Weight Loss kickstart". So he was coming through town to do a talk and they wanted someone to do a cooking demo and I was the only one in Phoenix, doing this kind of stuff, so I just volunteered to do it. They were gonna pay me and I was like, don't worry about it, I'll just I'll just do it. And so we became friends through that and then I started teaching the cancer project classes here in Phoenix for a few years, which later became their Food for Life program. And, and during that, I just developed tons of recipes every single week. Because I think back then they were kind of in the same boat that a lot of healthy, healthy doctors are in, we're like, they're like, you have to change your diet. Here's how you do it. But they're not really experts at the here's how you do part. Joe: Right. Jason: And so, you know, their recipes were easy to do, but they weren't necessarily great. They were just like, "Ahhh". And so during that class, I just continuously develop stuff that was usually easy to make, but also really spectacular. And then because of that, we just wrote the book together. Joe: And that's really cool. It's just amazing how things, you know, you can make these connections and they just turn into something amazing like that, so, yeah. I'm trying not to skip around, there's so many things I have to ask you, I have so many notes, it's like this is, like I said, I, I was doing the meals for when I was doing the 30 day thing, basically for lunch and dinner. And then I started to do them just for lunch because my partner, Jo Ellen, we were like we were eating separate times, separate things at dinner, it felt like it wasn't this Jason: Right. Joe: Community. Jason: You loose the social part. Joe: Yeah, and so it's this balance for me. But so I thought at least at a bare minimum, and I think this is one thing that we talk about stepping stones and doing this in stages, is that it's worth at least trying to say to yourself, OK, "I'm going to eat vegan for lunch", just take a meal of the Jason: Right. Joe: day and say, this is what I'm going to do. And literally, breakfast is super easy because for me, it's, it's like a vegan smoothie, right? There's nothing and so I don't have to worry about that. It's not sausage, an egg and bacon and all this other stuff. So then you handle the vegan lunch part and you're already better than probably seventy five percent of the world in regards to how healthy you're eating. Jason: That's Joe: And Jason: What Joe: Then. Jason: I think. Joe: Right and then you just. So and that's kind of the approach I took. I don't know yet, just being honest with you, if I can completely eliminate that occasional steak or burger or Jason: Right. Joe: And I'm sure I can at some point, like for me, like you, I, I refuse to go on medication. So I'm 58 years old and I'm like, I'm not going on cholesterol medication. I don't take anything for high blood pressure. I'm not going to do any of that stuff. So if it's a, if it's food, it's going to make the difference, then that's the difference that I'll make. Go into the gym five days a week is already easy for me. But if I have to do that and get rid of the burgers and the steaks and whatever, and that's the mood that I would make. Jason: And if you could make that, did you make it fun and pleasurable, then why not? Joe: Right. That's Jason: If Joe: It. Jason: It's this chore, you know, like most people are gonna be like, ahhh screw it. I don't want to do it, Joe: Now, Jason: But. Joe: For me, it's it's talking my girlfriend into seeing if we can do it together, so that'll be the that'll be the piece we'll see. Yeah. So tell me a little bit about, oh, I also heard an interview where you said that your daughter growing up with two chefs. So is your wife also working with you at either at The Vegan Taste or Casa Terra? Jason: She she was Joe: Ok. Jason: Doing The Vegan Taste for a while. Joe: Ok. Jason: I mean, for, for years, she was with me in the kitchen. And sometimes when I was off doing other stuff, she was running at it for months at a time. Joe: Got it. Jason: But I now we're in a situation where it's hard for us to split our time like that. And so she takes care of the household and raises our daughter while I take care of the business. We tried where we were splitting it both ways and it was like, I think it's hard to multitask. Right? It's hard to be great at a bunch of different stuff at the same time. And so we just finally decided, well, I'll have to go off and kind of slug it out and be the champion for the business, while she's the champion for keeping the rest of the family sane. Joe: Which is the admirable thing for sure. So The Vegan Taste, let's talk about that really quickly. So The Vegan Taste as home delivery, vegan meals that come in these great packages that are, like you said, are the goal is to heat and eat. And Jason: Right. Joe: They I don't know. I'll let you just talk about it because I don't want to, I know I had a certain schedule and the whole thing with the coolers, but I'd like you to describe it so that the audience will know what it's all about and then they can make their decision from there. Jason: Yeah, it's it's super easy. So the menu changes every single week. It's a fixed menu. You put your order in by Friday night. My crew comes into the kitchen on the weekends, makes everything. We plate it up over the weekend. Pack it up for delivery on Monday and then my team of drivers go out every Monday and they deliver all the meals at once for your entire week, that Monday. They leave it in a cooler loaded up with ice packs so even in the middle of July, the meals will stay chilled until you can pick them up and then you put them in your fridge. I know, some of our clients will reheat them on the stovetop. They'll take the ingredients out and reheat them on the stove, top it honestly, talking to people, most of them stuff it in the microwave and they have a lunch in two minutes. Joe: Yup and those containers are microwaveable. Jason: Yes, Joe: Is that correct? Jason: Yes. Joe: Yes. I know I've done both. I've depending on what the food was, sometimes I would heat it on the stove and sometimes I would heat it in the microwave. And I think that's all, also another thing in my brain about microwaves, they know make me a little nervous thinking that maybe something's there that eventually Jason: Right. Joe: someone's going to admit to, so if I if I have enough time, I'll go to the stove. If I don't, I just use the Jason: I Joe: Microwave. Jason: Am exactly the same way. I mean, I don't even have time to cook for myself very much anymore, so so I use our delivery service for me and most of the time I just slide the contents out of the container and right to a pan. Joe: So in regards to the meals that are available, is it, are they just lunches and dinners? Are they breakfast, lunch and dinners or... Jason: It's basically lunches and dinners right now, but will add in a breakfast option and the juicing option and some desserts pretty soon. Joe: And and like me, at one point, I was getting doubles of things so that I could have something for lunch and then something completely different for dinner. So I assume you have clients across the board that are only lunch, only dinner or a combination of enough meals for, is that how many, how many Jason: Yeah, Joe: can they get? Is it Jason: So, Joe: The. Jason: Yeah, basically we do six different dishes every week and you can get a single portion of each one or you can get a double portion of each one. And the people that want to have our meals for lunch and dinner, get the double portion. Joe: Right and that's what I was doing for a time, that's, that's right. And then in my case, I said that I wanted it spicy but so you actually keep tabs of certain things that people request on a small, I assume a small level because you can't be doing personalized, you know, things across the board for everybody. Jason: Yeah, we have spice is one of the standard options we have for people. And then we have a gluten free option, soy free option, although we use pretty limited soy already anyway. And then no oil option in the meals, again, are are pretty much pretty low oil already. So we just talked to people like, do you really, really want no oil? Or is that that's that you're trying to minimize your your oil? Are you trying to minimize your soy? Are you trying to minimize gluten? Because we don't we don't use those types of ingredients heavily in the meal service. And then if there's something that we can, leave off as a garnish for someone like if someone's like, "I hate right onions." I'll tell them, you know, if it's mixed into the dish, we can't change it but if it's a garnish, we can make a note to leave it off for you. Joe: Right. Jason: I mean, most people are good about it, but then sometimes I get someone that sends me a list of like 10 different things, I can't, sorry, I can't do that. Joe: Thank God I do that I don't want to sit here and look at you in the camera and go, oh, I was one of those people. And Jason: No, not Joe: I Jason: At Joe: Think Jason: All. Joe: The only thing that I said, I everything was great for me. The only thing I request that I think was less tofu in some of my stuff only because I'm I, it's just me getting used to it, it's it, and, and it's not, I would, I wouldn't even say it's a texture thing for me because I eat oysters, right? That's about as weird of a texture as you can Jason: That's sure. Joe: get. So I don't know why I definitely have had tofu from your food service, that was amazing. And it's almost like it's firm and some of it sometimes is even like crispy, like it's it's hasn't where I've had it other times where it just, just, it's just weird. Jason: Yeah, I mean. Joe: I don't know if there's good or bad tofu, maybe there's just the quality of it, I don't know. Jason: It's the way, it's the way it's prepared. And I think it's also what you're used to growing up with. I mean, if you're used to growing up with, say, diced up firm tofu in a miso soup, you're not going to bat an eye at it. But if you're not used to that, the texture might be weird for you. And I think, when dealing with American culture where we're not used to that stuff, too many people just take tofu and throw it in a soup or a stew and they're like, "Okay, that's good enough." But it's not I mean, it's like to me that's like throwing in a raw hunk of meat and is something and being like whatever. So, Joe: Yeah, Jason: You know, it's just it's Joe: Ok. Jason: All in the preparation. Joe: Ok, good to know because I started to get to like it. And thanks to you once again, because I was definitely I grew up with, in an Italian restaurant family and my father was a chef and so all of this stuff is new to me. Jason: Right! Joe: I was eating pizza and pasta and bread and, and you name it. So I wanted to ask you about Cassa Terra. I noticed that on the website, like a lot of places, especially during this time we're living in right now with COVID-19, that the kitchen is closed for the summer, right? That's what it says on the website. Jason: Yeah, Joe: Is that true? OK. Jason: A lot of the high end restaurants, it seems, around town actually close up for the summer. Unless there are these big corporate things that can afford to take the loss that restaurants just suffer with the summer here. Joe: Is Casa Terra where you do actually all the food prep and making them? So that that kitchen is still being used for the food delivery service? Jason: Yeah, it's our Joe: It's. Jason: R&D kitchen and our delivery service kitchen. We do catering and stuff out of there, too. Joe: When does the restaurant open or when do you expect it to open back up in the fall or ? Jason: I'm not sure yet Joe: Ok. Jason: Because honest answer is for a, for the type of food that we do, our location is not that great. And so if we can find a location that's more central or on the east side, that makes more sense for us right now than trying to just reopen in Glendale. And Phoenix is a weird city, so, we have these really accessible freeways and it's actually pretty easy to get around here but I don't know if our food culture is is there yet, because if someone else to drive more than 20 minutes here for food, it's painful. And the chances are they won't do it. Joe: You know. Jason: Or if they do it, they'll come once a year. And Joe: Yeah. Jason: So it's, it's difficult that way we're compared to like Los Angeles and New York or Chicago, people will spend an hour getting to, getting to a place to have dinner. And if it's a good meal, that's just part of the it's part of the experience. That might not be a great part of the experience, but it's something you're willing to do. So. Joe: Yeah, absolutely, Jason: So Joe: Yeah. It's Jason: We Joe: Funny. Jason: Have to be, yeah, we have to be in a more central location. Joe: Yeah, because I know we're in, and I live in Arcadia and the boundary for me is pretty much like the 51. If it's on the other side of the 51, I have a hard time going that far west but I understand that. You, one of the things that I did read was that about the Le Cordon Bleu the school and it was something about you being, was it the first graduate of vegan Jason: First Joe: Or Jason: Instructor. Joe: First instructor of vegan? Jason: Remember when it was theater, 2007 or 2008 that I was teaching at the Scottsdale Culinary Institute Joe: Yeah. Jason: And right when I, right when I started teaching there, they became part of the Le Cordon Bleu program. And so I, because I became the first official vegan instructor in that program. Joe: That's really cool! Jason: There was there was cool. Joe: Yeah. There's so many things, the other thing was I remember either hearing or reading that philosophy was your major? And I think what, what struck me about it, when I when I read it and then who you are and, and I even, there was an interview about making the argument of why to go vegan, like how when someone find something like this and this is why this has been like I've wanted to talk about, even though I haven't gone full vegan, I think that the health benefits are so important and just the, the eliminating of dairy alone. I mean, I've told people when they said, oh, yeah, you know, it sucks getting old. I'm like, well, I'm 58, I agree with you, but I don't, I'm, I don't wake up feeling achy. And, and, and I never did a lot of dairy, but even cutting out what I've already done, I think the inflammation piece of this is what other, you know, is another part that people are missing. Jason: I'd, Joe: And so, Jason: Yeah, it's. Joe: You know, so getting back to the philosophy part about how you're able to convey this in a not like beating someone over the head with a club, you've got to do this, it's, it's the only way. Your approach to it is your first of all, your demeanor of how your, you know, your a 6' 3" guy who you would never think if I met you in the street, would say you're vegan. And then the way you intelligently talk about the food and then the bonus of all of it is how it tastes. And so there's just so many amazing things about this, it's why I was so excited to finally do this. Jason: Well, cool! Thank you. Joe: So the Jason: It's. Joe: Go ahead with the phil..., with the philosophy part of this, I think it's helped a lot. Jason: That that's actually what got me to go vegetarian, but also it it taught me a few things about the way people make decisions because I socially and just because of the way I was raised, I didn't want to go vegetarian because it meant changing my lifestyle. And intellectually, I've been kind of bandying it about for a couple months before I pulled the trigger on it. And I didn't do it, it was just something I had thought about it. And then I had an epiphany because I was watching, I was playing with my cat. And I, intellectually, I knew my cat is this other being with its own thoughts and her own emotions. But then there was something where I was just playing with her and I had that emotional epiphany and that's where it went off and I was like, I understood that my cat was this separate creature that was valuable and she had her own rich emotional life and because she was sitting there problem solving and she was getting excited about bringing this little bottle cap back to me and playing fetch with me. It wasn't like this, this robotic, emotionless, thinking-less, piece of matter that, that's how Descartes used to view animals and that's how he justified doing all these horrible experiments he did on them because he, you know, even though they would, they would scream and all this other stuff, he passed it off as they didn't have a soul and they weren't really conscious and all this other BS. And so you can intellectually know that, but then you have the understanding there is that connection. And within a second I was like, wait a minute, it's not ok for me to just, like, take a hammer and smash my cat apart right now, that's really jacked up, that's something serial killers do. Why? Why can't I do that to my cat but why am I paying someone to do it to a cow? And I was like, "I have to stop!" So I stopped, went vegetarian and then spent a month arguing against vegetarianism to see if any of the arguments hold up. And none of the arguments were self-consistent. And so I was like, I'm going to stay vegetarian. And that was the the rational part of that. But what I learned was I had to have that emotional epiphany to fully make that leap in my decision making. And then when I went vegan, it was even more so because I was doing it for health reasons. But then I found out about factory farming. So it's ironic because being vegetarian for a few years, I had no idea about factory farming and then all of a sudden I'm looking at it for health reasons and learning about factory farming and I know that it's what happens in a factory farming is horrible and I don't want to partake in it. But yet I'm going out and having all you can eat enchiladas once a week. Because I emotionally had that tie to the enchiladas and, and so I think for most people, decision making is ah, pain pleasure balance. And it's, it's a very immediate and very immediate decision. And it's funny because people that can make that decision for the long term, we call them wise, because in the short term, going out and jogging or lifting weights sucks for most people. But the wise people go out and do that because, you know, it's going to pay off in the long term. And so I think going through that myself, even though I was trying to be rational about it and I knew what the right decision was and not being able to make it because I had this emotional thing is what got me into food in the first place. Because I knew if I could if I could take the pain part of that calculus away for people and just give them an environment where they could make a good decision for themselves and for the planet and for the animals, then, then I had to do it. Joe: Yeah, it's, it's really cool. I mean, I learned so much more about you just doing the research that I wanted to do up front and, and I think it's important how the philosophy part of your, what your brain has done through, you know, getting that degree in school and then then I heard about the soul sucking marketing job that, you Jason: Oh, Joe: Know. Jason: It was horrible. Joe: Right. Yeah. And it's and this is it all plays, this is why this Jason: It's. Joe: is such a cool interview for me. And I don't want to keep you any longer because I know that, you know, you work really hard and but I, I would love to do more at some point, Jason: Yeah, that'll be Joe: You Jason: Fun. Joe: Know, it's just cool that you, you are doing your passion. It really means a lot to you. You're you know, you eat, sleep and breathe what you preach, but you preach it in a way that it's not preaching. The food tastes amazing! It was just a godsend for me to find it. We find out tonight as you're setting up here and give it a talk, you play the drums. It's like, what, what more of a kinship could we possibly have? And all I do is try to preach on my podcast and on my, you know, social media and all that is just people following their dream. And it's really cool to see you do this. It's, it's, it's great. And and I'm glad you're healthy. Glad you made the choice when you did. You're here Jason: Yeah. Joe: To help keep us all healthy and feed us. Jason: Well it's funny, so it's funny you brought that up, because I feel like I'm in another transition point in what I'm doing because, ah you know, I had this amazing journey where I lost all this weight, I cured my diabetes, became a chef and went and helped out other people. And in the last couple years my, my health started to decline and I was like, what's going on because I'm eating right. But there's, there's all this other stuff. So, I mean, you know, in the last couple of years, I almost got divorced. I was working 100 hours a week. I was doing all this other, other stuff. I was, you know, we went to set up to open up this restaurant, we had some guys steal about 50K from us and steal, ah... He probably cost us about 200 grand in the long term, which was almost all my family's money and almost all of my best friend's money that she had. And then we opened up this, opened up this restaurant, which you were in the restaurant business, so, you know, like it is a lot of work. And on top of that, we're doing these other businesses. Jason: And so there are all these other stressors and I realize it actually happened right wing COVID hit. Because we were thinking about like, we were really looking forward to the summer when we could shut the restaurant down for a while and get a breather. And then COVID hit and all of a sudden, oddly, my life got better. Because I was spending time with my family and I was killing myself anymore and my health started to improve. That was it, I had this very narrow focus in my life, which I was really good at but it also carried all the stress that I think, I think you have when you get a little bit older in your career and you're kind of at the, you're operating at a higher level, it's also a more stressful level. And there's a lot more at stake about point. And so when COVID hit, I had more time for my family. And then I started going on bike rides again and hiking and I started spending time playing the drums, I hadn't touched my drum set in three years. Joe: WOW! Jason: And I started playing again, which was actually cool. I have this thing where I get my, stop something for a while when I pick it up and better at it. So now I can actually play some of the Rush songs that I couldn't get through Joe: Nice. Jason: For three years. Like, where did this come from? Joe: It's awesome! Jason: You know, so that was cool. And so, so I realized, like, I'd been talking about environment with food choices. But I've been ignoring everything else that goes into being a healthy person and taking care of your mental state, taking care of your family, making sure you have time to not be insane with all this other other stuff and so I think my crew is shifting into a point where I'm going to start talking about more about holistic health and creating good environments for your, for your well-being as an adult. It's, I'm sure it's true for for kid or whatever part you're in but since I'm in my 40s and kind of went through the midlife crisis part, that's how I solved it, was figuring out that I had to create a good environment to make good choices throughout my whole life and not just with the food, because I'd just been concentrated on the food, which is one key. Joe: You. Yeah, it's amazing how many people I know, it's it's hurt a lot of people. But I personally, it's been the best three months and so long because I was running so hard. And like I said, I've gotten to do things that I want to do. I it's just it's been a good thing. And I'm glad to hear that everything is turning back around for you, too, as well. I worried about you when it happened, to be honest, because, you know, I, I know it devastated the event world for me, I mean everything just stopped. And so I was worried just purely whether or not you know how how well you would do during that time. And it's funny, speaking of, you know, COVID-19. Was there any concerns about, you know, your clients with Joe: The food delivery and any, any things that you had to do differently in order to to be, you know, follow the CDC guidelines or anything like that? Jason: We just did extra sanitation, but we were already doing that stuff anyway. Joe: Right. Jason: We were just more hardcore about it than normal. But that was it. Because I think with the food delivery, it's contactless, so our drivers just show up and Joe: Drop the Jason: They're Joe: Cooler. Jason: At their doorstep Joe: Yeah. Jason: In and head out. Joe: Yeah. Jason: So, so in a way, it didn't really affect the delivery service at all. Joe: Got Jason: It was Joe: It. Jason: horrible for the restaurant, but that ended up being a boom for us personally. Joe: Yep, yep. Well, awesome! Man. I cannot tell you how grateful I am that you're here. Like I said, I was disappointed when I had a sort of postpone it last time, I just took on too much. It was one of those deals where I thought I could I forget how much time postproduction takes after I get off this thing to get it, Jason: Yeah. Joe: You know, ready for prime time. But I am super, super grateful that you said yes and you came on, I love your food and you're an amazing human being. The more I've done the research and get to know you now. And it sounds like your daughter is definitely waiting for you to put her to bed. So I'm glad, I could go on, I swear to God for another hour, there's so many questions about food and just things that you've done, but we'll do it another time for sure. Jason: Yeah, that'll be fun. I'd love to come back. Joe: I again, I can't thank you enough. It's an honor to have you on here. And I'd love to have you back again. Just for the audience sake and things like that, where's the best place to get in touch with you? And I'll put I'll do in the show notes, I'll list every, you know, your social media things but like in regards to, let's say, The Vegan Taste, what's the best way for people to reach out? Jason: Just go right to thevegantaste.com Joe: Okay, perfect. Jason: I mean, we have all the social media platforms, but it seems like, you know, Facebook changes what they want to show to people every few months and Instagram is the same way. You know, all these other ones. So just just go straight to thevegantaste.com Joe: Perfect. I'll put in all the other links, I'll take care of all of that. Again, thank you so much, I appreciate it, it's so, I look forward to actually meeting you live in person. Maybe we can sit around and jam one night. Jason: That would be awesome! Joe: I would love it. So. Jason: Cool. Joe: All right. Thank you so much, man. I appreciate it. Jason: Hey, thank you. Have a good night. Joe: You too!
Jason Wyrick reversed Type II diabetes and lost over 100 pounds by adopting a whole foods plant-based diet. Jason is the Executive Chef of Casa Terra, Arizona's only upscale vegan restaurant, and of The Vegan Taste, the country's longest running vegan meal delivery service. Since reversing type II diabetes and becoming a chef, he has co-authored NY Times Bestseller 21 Day Weight Loss Kickstart as well as the book Powerfoods for the Brain with Dr. Neal Barnard. Other books he has written are Vegan Tacos and Vegan Mexico. He was the food editor for Living the Farm Sanctuary Life with Gene Baur & Gene Stone. He's a coauthor of Clean Protein with Kathy Freston & Bruce Friedrich. Jason has published the world's first vegan food magazine, The Vegan Culinary Experience, and has been featured in the NY Times, the LA Times, VegNews, and Vegetarian Times. He has traveled the world teaching cooking classes and is the first vegan instructor to teach in the prestigious Le Cordon Bleu program. You can find out more about Chef Jason Wyrick at the links below: Jason's restaurant @ Casa Terra Jason's fabulous tasting meal delivery @ The Vegan Taste Instagram food @ Jason Wyrick Facebook @ Jason Wyrick Thank you for listening to the podcast! Stay tuned for some more ridiculously awesome people and great stories!
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