Podcasts about Protein

In this solo episode of Be Well by Kelly, I'm answering your most asked questions about my current morning routine, how I'm approaching movement and recovery, the supplements I'm leaning on right now, and the way I'm supporting my body composition through simple, sustainable nutrition habits. I also talk about some of the themes that have been coming up in my community around protein, digestion, energy, and hair and hormone health, and I share personal insights from my own wellness journey that I hope will help you feel more confident and supported in yours. Tune in to hear your questions, get practical takeaways you can use at home, and join me for another honest check in on what's working for me in this season.→ Leave Us A Voice Message! Topics Discussed:→ How much creatine should I take?→ What do I take for hair loss?→ Which supplements support strength and recovery?→ How should I structure my morning routine?→ What helps with digestion and bloating?Show Links: → Be Well Grass-Fed Beef Protein Powder | Get $10 off your order with PODCAST10→ FOND Bone Broth | Code: BEWELL for 10% off someone's one-time order→ Force of Nature Organ Meats | Code Kelly15 for 15% off 1st order 1x use per customer (online only)→ Higher Dose Red Light Hat | Use code Code: KELLY20 for 20% off → Function | Own your health for $365 a year. That's a dollar a day. Learn more and join using my link. Visit http://www.functionhealth.com/bewellbykelly and use gift code BEWELL25 for a $25 credit toward your membership.→ Maui Nui | Get yours at https://mauinuivenison.com/kellyFurther Listening → Carbs, Creatine, and Muscle, How I Support Body Composition | Solo Q+A→ The Truth About Creatine for Women: Strength, Hormones, + Brain Health | Abbie SmithTimestamps: → 00:00:00 - Introduction→ 00:00:59 - Collagen supplementation → 00:03:28 - Creatine → 00:05:58 - Hair loss supplementation → 00:10:31 - Postpartum routine → 00:14:31 - Bloating after meals → 00:17:05 - Portion control → 00:22:54 - Staying full Check Out Kelly:→ Instagram→ YouTube→ Facebook

In this Red Mills Feed Room episode, Spike is joined by Louise Jones from Red Mills to tackle one of the most misunderstood topics in horse nutrition: protein. Does protein really make horses hot? Can you underfeed it without realising? Is soya actually a problem, or just another internet myth? From muscle development and rehab to allergies, topline and performance, this is a straight-talking myth-busting conversation that separates fact from long-held stable lore. Highlights: Why protein is so often blamed for excitability What actually happens when horses are under-fed protein The truth about soya, fertility and inflammation Protein requirements for young horses and horses in rehab Why supplements can't replace a balanced diet Practical, evidence-based and refreshingly clear, this one is for anyone who's ever second-guessed their feeding program. With thanks to Red Mills for their continued support of the Feed Room series.

Try Calocurb natural appetite control (40% fewer cravings and 30% less hunger). It's prescription free, affordable, and fast acting. Get 10% off:https://witsandweights.com/calocurb--Can you lose fat without all the hunger?Maybe you're eating fewer calories than ever but somehow hungrier than ever, and it feels like a vicious cycle that prevents you from losing weight or stalls out your metabolism.Discover the satiety hierarchy that explains why some foods keep you full for hours while others leave you raiding the pantry within minutes. Learn the specific protein and fiber targets that suppress appetite at the hormonal level by triggering GLP-1 and PYY release, plus evidence-based meal timing strategies that can cut evening cravings in half. Philip shares 4 practical (and natural) appetite control tools that work with your body's natural hunger signals.This is 2 of our 8-part Appetite Series, and it's all about making fat loss feel less like a fight. Whether you're focused on body recomposition, building muscle while losing fat, or just trying to stick to your nutrition plan without white-knuckling through every meal, you'll walk away with tips to manage hunger naturally.Plus, stay until the end for a pre-meal protocol that can reduce calorie intake by nearly 20% and takes just 30 seconds to implement!Timestamps0:00 - Why managing hunger matters more than hitting your macros 2:53 - The satiety hierarchy 7:28 - Energy density strategies to eat more food on fewer calories 12:10 - How to activate natural GLP-1 and satiety signals 14:02 - Front-loading calories and why breakfast size affects evening cravings 19:54 - 4 natural appetite tools 24:22 - Connecting satiety strategies to strength training and body recomp 27:18 - Bonus: 30-second pre-meal protocol to reduce calorie intake by 20%Support the show

As RHOSLC prepares to return from hiatus this week, new rumors and nastiness arise as to what really went down between Meredith and the rest of the cast on that now infamous plane ride.  Tamra demands Producers bring in “new blood” for RHOC 20. Aaron Phypers hits new lows in his divorce from Denise. Good and bad news arises for VPR. Amanda Frances makes moves on RHOBH and she does not disappoint. Last, but not least, RHONY's return is stalled for various reasons. @amiryassofficial @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: QUINCE - quince.com/velvetrope (Get Free Shipping and 365 Day Returns to As You Indulge In Affordable Luxury)  GROW THERAPY - GrowTherapy.com/VELVET (Whatever Challenges You're Facing, Grow Therapy Is Here To Help) MOOD - www.mood.com/velvet (20% Off With Code Velvet on Federally Legal THC Shipped Right To Your Door) MOMENTOUS - livemomentous.com (Use Code VELVET For 35% Off Your First Order on Creatine, Protein, Omega-3 Or Any Momentous Products) PROGRESSIVE - www.progressive.com (Visit Progressive.com To See If You Could Save On Car Insurance) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, I do a reaction—and a critical deep dive—into Paul Saladino’s newly released Heart & Soil grass-fed whey protein. I explain why whey protein is considered the highest biological-value protein on the planet, why I’ve personally been very selective about using it, and what immediately caught my attention when Paul repeatedly claimed his whey is “better than all other proteins” because it’s made directly from milk instead of cheese—without explaining why. Since that claim matters, I dig into the details to see whether it actually holds up. I share insights from a third-generation family cheesemaker I trust, who’s been in the whey business for decades, about how whey is actually produced and why making whey directly from milk requires much higher processing temperatures—up to around 160°F—compared to the cold-processed methods used for high-quality whey protein isolate. I explain why higher heat can damage nutrient potency, bioavailability, and immune-supporting proteins, break down the key difference between whey protein isolate and whey protein concentrate, and why the Heart & Soil product appears to be a concentrate despite being marketed as superior. I also talk about red flags around “proprietary” processing claims, compare this kind of marketing to similar claims made about creatine products, and give credit where it’s due—grass-fed New Zealand sourcing and third-party heavy-metal testing—while encouraging listeners to look past hype and understand how their protein is actually made. TIMESTAMPS: Let's look at the protein supplements and how they are described. When you see the word “proprietary,” it throws up a red flag. [02:02] Making whey from milk instead of cheese requires higher processing temperatures. [04:08] Be careful when you hear the sales pitches. Of course, the product sounds great when presented enthusiastically. [06:35] LINKS: Brad Kearns.com BradNutrition.com B.rad Superdrink – Hydrates 28% Faster than Water—Creatine-Charged Hydration for Next-Level Power, Focus, and Recovery B.rad Whey Protein Isolate Superfuel - The Best Protein on The Planet! Brad’s Shopping Page BornToWalkBook.com B.rad Podcast – All Episodes Peluva Five-Toe Minimalist Shoes Heart and Soil Supplements We appreciate all feedback, and questions for Q&A shows, emailed to podcast@bradventures.com. If you have a moment, please share an episode you like with a quick text message, or leave a review on your podcast app. Thank you! Check out each of these companies because they are absolutely awesome or they wouldn’t occupy this revered space. Seriously, I won’t promote anything that I don't absolutely love and use in daily life: B.rad Nutrition: Premium quality, all-natural supplements for peak performance, recovery, and longevity; including the world's highest quality whey protein! Peluva: Comfortable, functional, stylish five-toe minimalist shoe to reawaken optimal foot function. Use code BRADPODCAST for 15% off! Ketone-IQ Save 30% off your first subscription order & receive a free six-pack of Ketone-IQ! Get Stride: Advanced DNA, methylation profile, microbiome & blood at-home testing. Hit your stride the right way, with cutting-edge technology and customized programming. Save 10% with the code BRAD. Mito Red Light: Photobiomodulation light panels to enhance cellular energy production, improve recovery, and optimize circadian rhythm. Use code BRAD for 5% discount! Online educational courses: Numerous great offerings for an immersive home-study educational experience Primal Fitness Expert Certification: The most comprehensive online course on all aspects of traditional fitness programming and a total immersion fitness lifestyle. Save 25% on tuition with code BRAD! See omnystudio.com/listener for privacy information.

Did you know that amino acids play a crucial role in building stronger bones, accelerating recovery, and enhancing your overall health? As many of us struggle with protein deficiencies, today's discussion uncovers the crucial role amino acids play in maintaining strong bones and overall wellness.  In this episode, I'm thrilled to have Dr. David Minkoff, a medical expert with over 50 years of experience, sharing his valuable insights on amino acids and their impact on bone health. We dive into his product, Perfect Amino, which has helped countless people, including me, boost recovery after intense workouts and improve overall strength. Dr. Minkoff discusses how amino acid deficiencies can slow recovery, hinder bone regeneration, and affect muscle growth, making supplementation a simple yet powerful solution. Tune in to learn about the transformative power of amino acids and how incorporating them into your routine can make a significant difference. I've been using these products myself and have noticed remarkable benefits.   "I'm not suggesting people do this, but if you didn't want to eat and you wanted to source all of your essential amino acids through Perfect Amino, you can do it, and it works fine." ~ Dr. David Minkoff   In this episode: [00:00] - Introduction to Dr. David Minkoff [01:48] - Amino acids and how they help build stronger bones [15:56] - Practical advice for incorporating amino acids into your diet [37:10] - How soon would you notice the effect of Perfect Amino? [38:14] - How Perfect Amino supports active individuals [43:15] - Amino acids' impact on brain health and overall well-being [52:26] - Dr. Minkoff's advice for people who want to live a healthier life   Resources mentioned - Get quality supplements at Margie's Fullscript dispensary for a discounted price - https://tinyurl.com/supplementsforless - Osteoporosis Exercises to Strengthen Your Bones and Prevent Fractures - http://tinyurl.com/osteoporosisexercises  - Bodyhealth Website - www.bodyhealth.com - Lifeworks Wellness Center - https://www.lifeworkswellnesscenter.com/   More about Margie - Website - https://margiebissinger.com/  - Facebook - https://www.facebook.com/p/Margie-Bissinger-MS-PT-CHC-100063542905332/  - Instagram - https://www.instagram.com/margiebissinger/?hl=en    DISCLAIMER – The information presented on this podcast should not be construed as medical advice. It is not intended to replace consultation with your physician or healthcare provider. The ideas shared on this podcast are the expressed opinions of the guests and do not always reflect those of Margie Bissinger and Happy Bones, Happy Life Podcast. *In compliance with the FTC guidelines, please assume the following about links on this site: Some of the links going to products are affiliate links of which I receive a small commission from sales of certain items, but the price is the same for you (sometimes, I even get to share a unique discount with you). If I post an affiliate link to a product, it is something that I personally use, support, and would recommend. I personally vet each and every product. My first priority is providing valuable information and resources to help you create positive changes in your health and bring more happiness into your life. I will only ever link to products or resources (affiliate or otherwise) that fit within this purpose.

Join Samuel Goldsmith as he welcomes the ever-energetic Joe Wicks, bestselling author, global online coach, and the man who got millions moving during lockdown, for an inspiring conversation about food, fitness, and family. In this episode, Joe shares the philosophy behind his new book, Protein in 15, packed with quick, high-protein recipes for busy lives. Discover Joe's practical tips for getting back into the kitchen, the importance of whole foods over ultra-processed options, and how meal planning can transform your health and mood. The discussion also dives into the realities of parenting, the challenges of healthy eating on a budget, and Joe's candid thoughts on sugar, motivation, and mental well-being. Plus, enjoy fun stories, favourite recipes, and quick-fire questions that reveal Joe's kitchen secrets and guilty pleasures. Whether you're looking for inspiration to cook more at home or seeking a fresh perspective on health, this episode is full of actionable advice and uplifting energy. Joe Wicks is on a mission to make the world fitter, healthier, and happier. Best known as The Body Coach, he has transformed the way millions approach fitness and nutrition through his online HIIT workouts, bestselling books, and hugely popular fitness app. Joe shot to fame with his Lean in 15 recipe book series and became known as the nation's P.E. teacher during the COVID-19 pandemic, leading daily livestreamed workouts for families around the world, which earned him an MBE. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

11 Jahre Krankheit am Lebensende – das ist der deutsche Durchschnitt. Nina Ruge will das nicht akzeptieren. Die Biologin beschäftigt sich seit Jahren mit der Frage: Was hält uns wirklich gesund? In dieser Folge verrät sie, was sie selbst ausprobiert hat – von Stammzellentherapie bis Kreatin – und was Du heute schon umsetzen kannst.____________*WERBUNG: Infos zum Werbepartner dieser Folge und allen weiteren Werbepartnern findest Du hier.____________Nina Ruge ist Biologin, Longevity-Expertin und Autorin von sechs Bestsellern zum Thema gesundes Altern. Seit Jahren entwirrt sie die Longevity-Forschung und übersetzt sie für Deinen Alltag.In ihrem Spiegel-Bestseller „Ab morgen jünger!“ zeigt sie, wie das Prinzip „Messen-Machen-Messen" zu mehr gesunden Lebensjahren führt.Eins wird dabei klar: Du kannst nicht zu früh anfangen, Dich um Dein gesundes Altern zu kümmern. Was Du heute schon tun kannst, verrät sie in diesem Gespräch.

Episode Highlights With NaginaWhat changes in metabolism during midlife and why a different approach is neededWhy the body needs more nutrients as we get olderSwitches to turn on in the body so we can burn more fat in midlifeWhy we become more insulin resistant during the midlife yearsOur hormones shift in midlife as women and what these hormone changes do in the bodyWhy muscle mass declines at this phase of life and what to do about thisThe real reason restriction doesn't work and what does work sustainably for womenOne of the most important things we can do to prevent weight gain in midlife is to eat enough food!How this ties into thyroid health as wellWhat gut changes happen in midlife and how to avoid theseThe real deal about sugar in the body and why it's especially bad during midlifeIngredients you can add to your diet that help your blood sugar be more stableThe best metabolism-boosting foods that help support metabolism Why protein is especially important for women in midlife and how much we actually needThe thermic effect of protein and how to use this to your advantageTop carb choices that boost metabolism and why skipping them entirely leads to cravingsKey nutrients we need and have trouble getting from food in the modern worldResources MentionedSweet spice cheat sheetFat burning food framework FREE 5-Day Metabolism Boost Workshop (starts January 12!)Masala Body website and on Instagram

As RHOC Season 20 nears, and the cast is forming before our very eyes, one thing is crystal clear, Vicki has officially chosen Tamra over Shannon. Emily may live to see another day. Katie too. In other news, Gia and Aunt Melissa take their new reconciliation one step further. Kyle Richards hits new lows, opens up about Mo and makes moves no one saw coming. Last, but not least, Craig Conover ices Venita out, Venita fights back, Sally gets thirsty and Southern Charm chugs along to a season that has highs, lows and strange everything in betweens. @amiryassofficial @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: GROW THERAPY - GrowTherapy.com/VELVET (Whatever Challenges You're Facing, Grow Therapy Is Here To Help) QUINCE - quince.com/velvetrope (Get Free Shipping and 365 Day Returns to As You Indulge In Affordable Luxury) MOOD - www.mood.com/velvet (20% Off With Code Velvet on Federally Legal THC Shipped Right To Your Door) MOMENTOUS - livemomentous.com (Use Code VELVET For 35% Off Your First Order on Creatine, Protein, Omega-3 Or Any Momentous Products) PROGRESSIVE - www.progressive.com (Visit Progressive.com To See If You Could Save On Car Insurance) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices

Protein is trending, but most people still aren't eating enough of it, especially at breakfast. In this episode, registered dietitians Melanie Beasley and Britni Vincent share the sneaky signs you're low in protein and simple ways to start getting more real-food protein into your day.

279. What if this ONE nutritional upgrade changes everything: An Interview with Sue Becker   Proverbs 14:12 NIV "There is a way that appears to be right, but in the end it leads to death."   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home-Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 15 grandchildren and 1 great-grandchild so far. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: Will you tell us about your professional background and share what led to a life-changing discovery?  In addition to helping us feel better, how can this swap also affect our weight? We are told gluten is the enemy, but you teach how wheat can actually be the cure, not the cause. . . Will you elaborate why even people who are sensitive to gluten can still enjoy this bread and experience greater health benefits because of it?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:09)   Laura Dugger: (0:11 - 1:29) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Have you heard about this one-of-a-kind experience, the Radiant Faith and Wellness event?   It's going to take place January 30th and 31st at the Cannery in Eureka. I hope you learn more or purchase your tickets on this website or check them out on Instagram at @radiantwellnessevent and make sure you stay tuned to find out what the code is so that you can purchase your discounted tickets.   Happy New Year everyone! I am so excited to get to kick off the year with one of the best episodes I can ever remember.   You are in for a treat today with my guest Sue Becker. She is going to enlighten us to the one achievable, easy-to-implement nutritional change that could change everything. Here's our chat.   Welcome to The Savvy Sauce, Sue.   Sue Becker: (1:30 - 1:39) Thank you so much for having me. It is a real honor to be able to share my story, share my message with others that can listen and hear.   Laura Dugger: (1:40 - 1:56) Well, it may be one of the times I've most anticipated this conversation, but I'd love to just start by going back. Will you tell us about your professional background and share what led to a life-changing discovery?   Sue Becker: (1:56 - 14:21) Yes, yes. Well, it's a little bit of a long story, but I'll keep it as brief as possible. So, I always say, many years ago, headed off to the University of Georgia as a pre-med student because I loved studying everything about the human body and I wanted to help people and save the world, you know, all the grandiose ideas.   But my big passion was physiology and biochemistry. I loved studying that. Got there and realized, you know, I don't really want to be in school that long and I don't want that type of career after I graduate.   I knew my ultimate goal was to be a stay-at-home mom and I was like, okay, so why am I pursuing this? But I loved the field of study. And so changed my major, got accepted into pharmacy school, spent a quarter there and went, this isn't really what I want to do either.   So then I was led by the Dean of Pharmacy School to the field of food science, which was an up-and-coming industry at the time. I focused my attention more on the microbiology aspect of it and after graduation, I worked for Kraft Foods for almost five years as a bacteriologist in the lab there. I met my husband at the University of Georgia, and we married, actually, our senior year.   And so then, like I said, after I graduated, I started working for Kraft until I had my first child. I did become a mom, for sure. I have nine children, seven biological, two we adopted later in life, ranging in ages now from 45.   My oldest daughter doesn't like me to tell that, but it's too bad. It's what it is. 45 to 29, I believe Olivia is.   Yes, 29. And then I have 19 grandchildren and my very first great grandchild was born just a few weeks ago. So that's been a real blessing and a treat.   But after graduation, because I loved studying, it's funny, I tell everybody I'm a much better student now than I ever was in college. It's funny how you love to study once you don't have to perform with tests and things. But I continued studying physiology, biochemistry, read the works of prominent biochemists of the day and kind of came at everything with believing that we're fearfully and wonderfully made.   Our bodies know what they need and if they're not getting something they need, then chances are we're going to see sickness or lack of health. So, I kind of came at everything from that standpoint. It might be a little simplistic, but I think it's a great starting place.   So, I focused on feeding my family healthy food, you know, supplementing when we needed to. I tell people I grew up Southern. I grew up in a family of cooks and not chefs, but we cooked.   We ate real meat, real vegetables. My husband and I loved to garden. We grew our own corn and peas and beans and tomatoes and all the things.   So, we were eating real food. But we weren't a sickly family for sure, not compared to what others were, but we still had our share, our fair share. And so, we clipped along like this and I, in 1991, because of my interest in physiology, biochemistry, I subscribed to a publication, a health journal.   And the first publication that came into my home was entitled, "How to Greatly Reduce the Risk of Common Diseases." In this journal, the history of white flour was presented. Now, this was very eye-opening information.   Maybe I need to back up a little bit. The food science is not a nutrition degree. It's not a home economic degree.   It's the study of food processing. Everything that has to be done to keep that food safely on the shelf. Something's great. Something's not so great. So, when I read this information, I was like, how did I miss what's done to our bread? Through my studies, I had always read that whole wheat flour was better, but I didn't understand why.   So, in this journal, the history of white flour was presented. All the processing that is done to make that flour sit on the shelf forever, never really. And this is, like I said, what opened my eyes.   I learned that whole grains, real whole grains are the most nutrient-dense food God has given us. But in that journal, I learned that only when they're freshly milled, do they retain all their vital nutrients. You know, like I said, I had read that whole wheat flour was better.   I was trying to buy the stuff in the store, but it was kind of gross, nasty, I say. Didn't make nice bread, certainly not fluffy muffins. So, kind of gave up on that, trying to make bread with the store-bought whole grain flour.   And so, we were just buying whole wheat flour from the store. But I learned in that journal, it's not really what you think it is. And I, so like I said, I also, as a food scientist, what was so enlightening to me, when I read that word enrichment on the bags of flour or the bread products in the store, I thought, wow, we're making this better than it would have been, had we not done this favor.   I soon learned in this journal that that was not a favor that food companies are doing for us. They replace in their enrichment, a mere fraction of the nutrients that are there. And of course, I learned that once the flour is milled, I learned, well, let me, grains are storable, left whole and intact.   They store fairly indefinitely. But once that flour is, once that grain is milled into flour, it begins to spoil. The nutrients begin to oxidize.   So this led to the invention of these huge steel rolling mills that would take out the very nutrient rich bran, the oil laden germ that was causing the spoilage of the flour and leaving only the endosperm part, which is the white flour, protein and starch. Wonderful discovery. This flour won't spoil.   It'll sit on the shelf forever. And like I said, it looked like a wonderful discovery. And this all happened in the late 1800s, early 1900s.   By about 1910, the steel rolling mills had completely replaced the local millers because prior to the 1900s, most of the bread consumed in this country was either milled at home or the flour was purchased from a local miller. The bread was made at home and it was consumed at home. But with this invention, steel rolling, the steel rolling mills displaced the local millers, white flour, white bread became food now for everyone, rich and poor alike.   And can you imagine every housewife going, yay, I don't have to mill my flour anymore. I'll never forget years ago, Brad's 93-year-old grandfather lived with us for a little while. And I was in the kitchen milling some corn for cornbread.   And he went like this from his chair. He went, "I milled a lot of corn in my day." So, you can imagine people were like, hallelujah, we don't have to mill our flour.   But what seemed like an amazing, convenient, life-saving discovery actually turned out to not be so great. Shortly thereafter, the steel rolling mills and white flour became food for everybody. Three diseases became epidemic.   Beriberi, which is a vitamin B1 deficiency, it results in nervous disorders. Pellagra is a vitamin B3 or niacin deficiency, results in GI issues, skin issues, dementia, mental insanity. And that one really interested me because I did some more research on that and actually found out that the first case of pellagra was diagnosed right here in Atlanta, Georgia, which I'm from that area, you know, this area where our store in Woodstock is 35 miles north.   That first year 30,000 cases were diagnosed. Then anemia was the third disease. This puzzled health officials all over the country. They're like, what in the world is going on?   Why are we seeing this outbreak of diseases? And at first they thought beriberi and pellagra were maybe some type of infectious disease. But eventually they traced it to the new white flour that was on the market and the missing B vitamins and iron minerals that were provided by the bran and the germ.   Because for all practical purposes, that's where your nutrients are. The endosperm, white flours, protein and starch, protein and starches that we need, but not without the fiber, the B vitamins, the vitamin E, the inositol, choline, the iron, the calcium, all those nutrients. And so, things kind of clipped along.   They went to the millers and said, you got to put the bran and germ back in because of all the sickness. But the millers were like yeah, no, that's not going to happen because they had found a very lucrative market for the byproducts, which is so often done now in the food industry. Byproducts of the milling process, the bran and germ were sold to the cattle feed industry, white flour to the people.   So they're like, yeah, we're not giving up that money-making market. So things progressed until 1948. And finally, health officials stepped in, the government stepped in and mandated, you've got to fix the flour, you've got to enrich it.   And that's where I discovered what a deceptive term that is for the 35 to 40, who knows really how many nutrients are lost when they take the bran and germ away. They only replaced it with four, three B vitamins and iron. And of course, B1, B2, B3 and iron.   Supposedly, this took care of the beriberi and pellagra. But I always have to stop here and say, how many nervous disorders do we have in our country today? How many, how much GI disturbances and bowel issues, digestive issues?   How about dementia, mental insanity? What about skin eruptions? I don't think it took care of it.   But anyway, they think it did. And then it would take 50 years, 1998, after watching the rising incidence of birth defects and understanding that it was the missing folate that is no longer in the flour, richest food source, or most common, most readily eaten food source of folate, bread. Who knew?   So, they mandated then that a fifth nutrient be added. And that was folic acid, which, let me stop there and say this, these are synthetically produced supplements, vitamins that are being added to your flour. And particularly the B vitamins, this can be very troublesome, because the B vitamins come as a family, they come as a group, they work together synergistically.   When you take one out of context from the other out of balance, it actually depletes you and causes you to have a greater need. We're seeing that now with folic acid and the development of MTHFR, the folate, you know, reductase gene mutation. So anyway, it's caused more problems than it's worth.   And I've always thought about the scripture Proverbs 14:12, I believe it says, "There is a way that seems right to a man, but the end thereof is death." And we can certainly see that. You know, and if that were not enough, now, we've, we've taken all this away, we produce this beautiful white flour, but the residual oils cause it some yellowing.   So can't have yellowing of that flour. So, they began to choose to bleach the flour and a product called nitrogen trichloride was used for more than 25 years to bleach the flour. It was finally taken off the market because they discovered that this nitrogen trichloride caused seizures in dogs.   Are you ready for this? Hyperactivity.   Laura Dugger: (14:22 - 14:22) Hmm.   Sue Becker: (14:22 - 29:18) When I read that information, it was in 1991. That was the beginning of the scourge of ADD and hyperactivity we're now seeing in our children today. And I couldn't help but wonder, you know, when I read that information, there was one little boy in my son's music class, you know, and, but now, wow, it's pretty prevalent.   So then another bleaching agent is benzoyl peroxide. It's known to destroy B vitamins and vitamin E. And let me just tell you this, grains are one of the, especially wheat is one of the most nutrient dense food groups. Like I said, but it's the, one of the richest food sources of vitamin E and no amount of vitamin E has ever been put back in our enriched right white flour.   So, we lost that source, but now we're using a bleaching agent that's going to destroy it and B vitamins. And then potassium bromate is often used as a dough conditioner. It helps strengthen that gluten structure to help get a better rise in the bread. It's known to cause liver issues and thyroid issues.   And this is what we were consuming. So, wow. Yeah.   Talk about my mind being blown, my eyes being open. And then the rest of the journal was a brief discussion of the common diseases that plague Americans and showed why it was directly related, how it was directly related to our consumption of the processed white flour, lacking the nutrients and the fiber diseases like heart disease, cancer, diabetes, diverticulitis, even varicose veins, skin issues, low energy. I mean, it just went on and on.   And from my, with my background, this made absolute sense. I knew it was scientifically sound, but it was also, it was a Christian publication. It was biblically sound.   And what changed my life here was like I said, always read whole wheat flour, better whole wheat flour, better, but I was buying the stuff in the store and even whole wheat bread in the store. Didn't really see a lot of difference in it. But this introduced me to the idea of an in-home grain mill, buying grain and milling my own flour.   That was life changing. I was like, this is amazing. I can do this.   Wanted a mill. My husband actually bought me a mill for my birthday in 1991. The mill came into our home.   I milled flour. I made bread. I ate bread.   It was delicious. It wasn't gritty. It wasn't heavy.   It wasn't dense. And I tell everyone I pooped the next morning and it was like, what just happened to me? So that was my life-changing experience.   First, first day, you know, my bowel issues were corrected. I had lifelong issues with constipation, struggled with it. Knew I didn't want to take chemical accidents.   So tried to do more alternative solutions, find those and they worked if I did them, but they were, I tell people they were outside of my, your realm of daily eating. You had to do something special. And honestly, sometimes I think we look at alternative methods, you know, supplementation or treatment for ailments that are afflicting us.   And we're not getting, still not getting to the root of the problem. My problem was I was not eating enough fiber. The white bread, the white flour was constipating me.   So this was the only change I made. I tell everyone I've not been constipated since 1991. I know you wanted to hear that, but, but then I had five young children by this time and I, I homeschool my children.   We were active in church and baseball and music lessons and all the things, you know, we were busy. I had nursing baby and, and I, but I'm telling you, when I started just adding this bread to our already real food, we were eating. I noticed significant energy.   Like I said, constipation gone right away. Then I begin to notice first week. It didn't take months.   I was like, wow, I have more energy. My frequent headaches went away. Also with my bowels moving, my chronic constipation went away.   I lived on antihistamines before bread since bread. That's another thing I can stand here and tell you. I've not had an antihistamine or a decongestant of any kind since 1991.   That's pretty amazing. I had frequent migraines, not had one since we started the bread. So those were, I've noticed my sugar cravings went away because now I was getting the real carbohydrates that my body needed and it's sustaining energy.   And then my children, I just noticed they were they were, they would eat and they were satisfied. They love the bread. They love the muffins.   They love the pancakes. It was healthy food. I didn't have to coerce them to eat.   No more snotty noses, no more ear infections for them. And that we just became a much healthier family. And they, my kids didn't necessarily catch every bug that came around.   And if one of them did get sick, didn't necessarily mean that all of us got sick, which a big family, that's, that's pretty significant, you know? And so it was just, and the bread was delicious. When I read that information about whole grains and, and, you know, how bad white flour was, I was, I was thinking that this freshly milled flour was going to be just like the store-bought whole wheat flour I was buying in the store.   And you can probably already tell I'm a very passionate person. So, I read this information. I'm like, we're never eating white bread again.   We're never, white flour's never coming into our house again. And if we have to choke this bread down, we're doing this, you know? Well, we did not have to choke it down at all.   The muffins, the bread, the pancakes, the brownies, cookies, everything I made was absolutely delicious. It was filling and it was satisfying. A lot of people would say, you must spend all your time in the kitchen when all my kids were home.   I'm going, actually, no, we eat breakfast and everybody's satisfied. Nobody snacks. And even my kids begin to notice how other kids snack all the time.   Not my kids, they would eat and they wouldn't eat till the next meal. And so, it was just very, very satisfying. So, I began to share my bread with everybody, bake bread for other people, take it here, take it there.   The next thing I know, so be warned, if you ever start milling and you make bread for somebody, they're going to ask you to make bread for them. So, I did start making bread for other people. And the next thing I know, they're coming to me and saying, my cholesterol dropped 85 points and all I changed was this bread.   You know, I feel better. I have more energy. And the lady with the cholesterol, she, I continued to make bread for her for a while.   And I always laugh. One of the favorite things she liked that I made for her was cinnamon rolls with cream cheese icing. And she said, I ate one after every meal and my cholesterol dropped 85 points in just one month.   And I always laugh. I'm like a statin drug with all kinds of side effects, cinnamon roll with cream cheese icing, you know, and she said, it was her testimony. She goes, "I knew it was the bread. I know it is the bread because three doctors, three different medications, three years, nothing has changed. And this is the only change I made."   So, I started hearing this. And of course, she told all her friends, the next thing you know, everybody's wanting me to make this cholesterol lowering bread for them, you know, and I'll never forget. By this point, I had had my sixth child, still homeschooling, still doing laundry, still baseball, church, all the things. And here I was making bread for my family and then making bread for all these people coming to my door.   And I was spending all day every day making bread and for others and myself. And I just got really tired, to be honest with you. And I was making this bread and a thought came to my mind.   And I just looking back now, I know God put those words in my heart and in my mind. That day, I had also had a few people ask me, would I teach them how to make bread? And where could they get a grain mill?   So the idea came to me, met my husband in the driveway. And I said, when he came home from work, and I said, you know what, I don't think I'm supposed to make bread for the world. I think I'm supposed to teach the world to make bread for themselves.   And that was the beginning right there. We sat down on the porch swing and talked about what we would call it. And I said, I want to call it Bread Beckers.   That's, you know, our, it's funny, we didn't know that at the time. But Becker is a German name that means the baker. So, it is bread bakers.   And anyway, so and, and it's funny, because at that point in 1992, my world was four people, four people had asked me about where they could get a grain mill, and what I teach them to make bread. And today, we, well, we, started our business right then in our home, took a little while to, you know, get everything. And we outgrew our home by 1998, what my husband and I and my children could do.   I mean, it just grew from the testimonies of other people. I mean, just like that lady when and then you get hundreds of people sharing different stories and passing it on, people, people start noticing. So we incorporated with a longtime friend and partner in 1998, moved the business out of our home, we're currently in this lovely 10,000 square foot warehouse, we moved here in 1999.   We have a nice studio kitchen, this is where all my cooking classes take place that we can seat 100 people and regularly we fill up classes like that. We have a lot of online classes already for people to view on our YouTube channel. But and then a few years ago, it's back in 2009, we acquired another warehouse because we are passionate about providing God's people with grain.   That first week here, like I said, customer base of four. A week after starting our business, getting all the license and all that really hadn't started getting anything, God woke me up and said that he was raising up Bread Beckers to be like Joseph to supply his people with grain. And I wrote in my journal that morning that it would be a tremendous thing.   And it would take a few months, we invested in a lot of wheat, we took all of our savings, this was before we incorporated, it was just my husband and I and our family and bought some wheat, you know, and had spent all of our savings. Well, I got a little nervous. And I woke up that morning after unloading all this wheat and writing the checks and seeing the money go out of the savings account.   And I'm like, I don't think the electric company is going to take a bucket of wheat, you know, for payment. So this was my fear. And I felt like, you know, maybe I was being deceived, maybe we were being misled.   And I just cried out to the Lord that he would speak to me and confirm to me that this was what we were supposed to do. And this is how I do it. I just cry out to the Lord.   And then I just go on with my regular Bible reading, not looking for something I could have gone to the story of Joseph because he had already spoken that to me. But my verse for the day in one of my devotionals was Proverbs 11:26. And it says "Cursed is the man who holds back grain when the public needs it. But a blessing from God and man is upon the head of him who sells it."   My husband took that vision. I know you talk about, I was like, what? I could hardly wait for Brad to get up. My husband, Brad, you know, I had awakened early because I was stirring and all just anxious and fearful. And the enemy was just coming at me.   And when I shared that all with Brad that he was sleeping next to me, not knowing that I was in all this turmoil. And he just looked at me and he goes, "Sue, I can think of no other verse that God could have given you to answer and your question and to calm your fears." And so he took it to heart.   So, we now have a second warehouse. It's 13,000 square feet. We are probably one of the largest grain packaging facilities in the southeastern United States.   We have hundreds. I don't know how many we're growing everyday co-ops all over the United States. And we bring in two semi truckloads a week.   I mean, I'm sorry, a month, which is actually a little bit more than that. It's about 190,000 pounds of wheat. That's just wheat.   Package it down into these great food grade buckets, plastic buckets. And we package it with carbon dioxide gas. So it's perfectly storable.   We can guarantee that it's bug free. You know, the enemies of grain are moisture bugs and rodents. So that's why we really firmly believe in packaging it all in buckets.   And like I said, we have probably 180 co-ops now. I don't know. It's growing every day.   We ship wheat all over the country, grain and everything we sell. So it's been a real journey and just a real blessing. And then I started a ministry called Real Bread Outreach.   We clipped along locally, kind of providing grain and grain mills for those who truly can't afford it. But then in 2016, God called me to Haiti. I made 15 trips to Haiti.   We built a bakery there. We trained up another team at an orphanage and they were making bread every day. So right now, in Haiti, it's an intense situation, but the bakery is thriving, feeding about 1,200 school children a day.   And then the other, it's about 150 orphans. Then we went to Tanzania in 2021. We built a bakery there, started a feeding program.   We've helped start a bakery in Israel that is ministering to the Jewish people. We helped train a bakery in Uganda and we've sent mills to missionaries in Japan and the Philippines and Nigeria and Kenya, just all over. And I'll close this part with this.   A few years ago, a friend of mine just, she did, she remembered, she said, "Sue, do you remember when you said to Brad, I don't think I'm supposed to make bread for the world, but teach the world to make bread for themselves." And I'm going to tear up a little bit looking back now, like I said, four people, that was my world. Today, it truly is the world.   And not just because of the internet, but because of where God has called us through our ministry. And it's a real blessing. So, my encouragement to everyone is do the small thing.   You never know where God's going to take you in years to come and how it's going to bless the world.   Laura Dugger: (29:19 - 29:21) So I think that was a lot.   Sue Becker: (29:21 - 29:22) I know.   Laura Dugger: (29:23 - 32:39) It was beautiful. And it makes me think of the verse, do not despise small beginnings for the Lord delights to see the work begin. I'm paraphrasing, but I love how much it has blessed the world.   And I remember the first time I heard you, I was trying to just picture what is a mill, but you literally just turn it on and you pour the grain in and it comes out as flour. It's so easy. And so we purchased our own.   After our conversation, I get to stick in our loaves in the oven. They're still rising right now. And now a brief message from our sponsor.   Radiant Faith and Wellness Event is a unique event designed to bridge the aspects of faith and wellness and to live as our bodies, minds and souls were intended and created. So come together with other like-minded women to receive Christ centered teaching on health and wellness, to nourish your body with good food and to renew your mind and help you shine radiantly. At Radiant, wellness goes beyond worldly standards of wellness and self-help.   So, from worship and inspiring speakers to guided movement, meaningful conversation, biblical teaching, every part of this event is crafted to help you reconnect and step forward renewed. It's the perfect time of year to experience something like this. Radiant is more than just an event.   It's actually a transformational experience and supportive community dedicated to helping women grow spiritually and physically. 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First, this may be a little unrelated, but even thinking of feeding people around the world or feeding our children, you mentioned, you know, a lot of times if your kids were picky eaters, you'd say, okay, ditch the bread and just eat the meat.   But because it's so nourishing and nutritious and that Jesus has given us this as a grace gift, this bread, you can ditch the meat and eat just the bread and get so much nutritional value.   Sue Becker: (32:40 - 37:32) Yes, that and that's funny that you bring that up because, you know, one of the things over the years of studying is of the 44 to 46 absolutely essential nutrients needed by your body for health and to promote life. There's only four slightly deficient or missing in wheat, vitamin A, vitamin C. So, God gave us another kind of food.   Remember in Genesis chapter 1:29, he says, “I've given you plants that bear fruit with the seed in them.” So that's our fruits and vegetables. That's where we get our vitamin A, vitamin C.   Then we get our vitamin D from the sunshine if we get out there and get some. And then B12, of course, is low or is not found in any plant product. That's I mean, plant food.   So, you have to get that from your meat, your red meats and things like that. But that's and so learning that you're absolutely right. When my kids were growing up and the bread was my little toddler, how she'd tell me she was hungry, she would say, “I want a roll with honey.”   That was what she wanted to eat. And I would take the meat off the sandwich. And before bread, it was eat the meat.   After bread, it was just eat the bread, you know, because I knew just from that. And I started thinking about when Jesus said, “Man does not live by bread alone.” He was quoting the Old Testament, but by every word that proceeds forth from the mouth of God, he was reiterating that you think you're living because you have bread and all the biblical, you know, so many of the biblical feasts, Passover and First Fruits, Pentecost, they're around the barley harvest and the wheat harvest.   Grain was a big part of their life and of their sacrifices and all that. And he was saying, you think you're living just because you have bread. But I'm telling you, there's a spiritual life that you have to feed as well.   So, yeah, that was a fun time seeing the change of my perspective of just eat the bread. And, you know, some days, you know, breakfast was typically a pretty big meal for us. Sometimes it would just be pancakes, but a lot of times it would be eggs and freshly ground grits and bread of some sort, muffins.   And then lunch might be muffins and a smoothie because we really weren't that hungry from the bread at breakfast and then dinner. We eat normal. People think we're weird eaters.   But, you know, like I said, I grew up Southern. So, we do country fried steak. We do pot roast.   We do chicken. We do brown rice, mashed potatoes, green beans. You know, we do it all.   And you mentioned something that was funny. When I first started, when I would take bread places, people go, “Oh, my gosh, this coffee cake is so delicious or this bread is so delicious. Can I get your recipe?”   And I'd go, “Well, yeah, you can have my recipe. But you've got to understand, I mill my own flour.” Two things they would always respond with.   And the first one they would go, “You do what?” And I would go, “I mill my own flour.” The second one absolutely intrigued me for years and years until I did a study on what grain mills, the local millers mills, you know, waterwheels and gristmills and ox treading out the grain.   But they would always say to me, “Where do you live?” And I think they thought I must have had a barn and an ox or I lived by a river to have the gristmill to power my mill. Now, you can see my little mill behind me.   It just sits on my counter. And you're right. Turn it on, pour it in, comes out flour in a matter of seconds.   And I tell people, it's really not any slower or more tedious than taking your flour canister out of your cabinet. And I realize we've deviated in this day and time from even using flour and baking things ourselves when we can go to the store and buy it already baked. But it'll change your life.   I have never seen one dietary change bring so many significant across the board, broad spectrum health benefits to myself, my family, and so many people now that share their testimonies with me. It's just been amazing, just absolutely amazing. And, you know, I always, my husband always likes for me to say, you know, in the 25 years of raising my children on this bread, we only had to take them to the doctor twice for an illness.   Twice. And twice on antibiotics. They needed it.   There's a time and place. Twice to the doctor for an illness. In 25 years, there are people and families that go to the doctor more than that in a week.   So, when people say I can't afford it or I don't have time, I'm like, wow, I can just tell you the life-saving and money-saving advantages are, it's hard to describe. So yeah.   Laura Dugger: (37:33 - 38:05) Yeah. And like you said, it's an enjoyable process. It is.   But also, okay, referencing one other thing, just thinking about these ailments. You had quoted, I believe a doctor just saying about constipation that is, and I don't want to botch it, so I'd love to know if you remember this, that most Americans is that three out of five suffer from constipation or even chronic constipation. And that, was it the number one cause of breast cancer and prostate cancer?   Sue Becker: (38:05 - 39:29) Oh, wow. Yes. I'd almost forgotten that.   Yes. I was listening to a CD that someone shared with me, and it was by an oncologist. And I still remember, I would listen to things as we began to travel and share and teach, and I would listen to teaching.   And so, I had this cassette, if you can remember those or even know what those are. And I remember where I was, I was on I-10 headed to Jacksonville to a homeschool show. And this oncologist at the very end of her message, she said, “Toxins are stored in your, let's see, let me see. So, she said toxins are stored in your fatty tissue. In a woman, it's your breast. It's, and in a man, it's his prostate.”   And she said, “When toxins are not carried out of their, your body daily through bowel elimination, then these toxins get absorbed into the body and stored in your fat tissue.” And she said, “So a direct correlation between cancer and constipation is there.” And, and I was just like, what did she just say?   And that blew me away. I mean, that was not me saying it, this was an oncologist. And she's saying one of the leading issues is constipation.   Wow. Yeah, I'd almost forgotten about that.   Laura Dugger: (39:30 - 39:44) Well, and such a simple swap and getting to still enjoy these foods. But in addition to being healthier and the health benefits and making us feel better, how does this also potentially affect our weight?   Sue Becker: (39:45 - 42:33) Well, that's a good question, because we're all told that bread is bad, that bread will make you fat. And I totally agree. The bread that's in the store is devoid of nutrients.   It's devoid of fiber that fills you up. It's devoid of nutrients that satisfy fiber that fills you up. And it's heavily sweetened, sugared, you know, most of the breads we're eating are not just flour, water, yeast, salt. They're usually loaded with other things.   So, they're not satisfying. The fiber in real bread fills you up. So, like I said, you're not going to overeat, you're going to eat and you're going to be satisfied.   You know, I always tell the story when, when we were eating just bread from the store, I had five children, I would make sandwiches, they would, you know, cut them in half, I would make five sandwiches, they would, or I'd make the whole loaf, actually, they would fight over the last one. After bread, real bread that fills you up, I would make five sandwiches, cut them in half, and sometimes they would eat them all. And sometimes they wouldn't.   It was because it was filling, and it was satisfying. And that's something people need to understand. Also, the nutritional deficiency in the foods that we're eating in the store, especially our bread, they're leaving us malnourished, really.   Dr. Denmark, one of the oldest, well, the oldest practicing pediatrician in the country, she lived right here in Georgia. And she said, “We're the most undernourished, overfed people in the world.” We eat a lot because we're never satisfied, because the foods we're eating does not supply our body with the nutrients that we need.   And so, we're constantly craving. I don't think a lot of people don't understand what cravings are. You're craving food because you're needing a nutrient, you know.   And so, we find that we can eat and eat and eat, and, or not we, but Americans can overeat, and they do overeat because they're never satisfied. And so, real bread fills you up, real bread satisfies, it takes those sugar cravings away, which, you know, a lot of high calorie foods, they're loaded with sugars, and that's what we're craving a lot of times. I read something, women tend to crave sweets and chocolate, and men tend to crave salty.   And, but both, if we're craving, you know, processed foods, you know, you can sit down and eat the whole bag of cookies, where you make cookies from freshly milled flour, one, maybe two, if you go three, you kind of go, I really didn't need that one, you know. So, it's just filling, it's satisfying. We have so many people, testimonies of people saying they've lost, one lady said she lost over a hundred pounds, that was over the course of a while, you know, of a year or so, but she did it right.   She just started eating real food that nourishes and satisfies.   Laura Dugger: (42:34 - 44:21) I want to make sure that you're up to date with our latest news. We have a new website. You can visit thesavvysauce.com and see all of the latest updates.   You may remember Francie Heinrichson from episode 132, where we talked about pursuing our God-given dreams. She is the amazing businesswoman who has carefully designed a brand-new website for Savvy Sauce Charities, and we are thrilled with the final product, so I hope you check it out. There you're going to find all of our podcasts, now with show notes and transcriptions listed, a scrapbook of various previous guests, and an easy place to join our email list to receive monthly encouragement and questions to ask your loved ones, so that you can have your own practical chats for intentional living.   You will also be able to access our donation button or our mailing address for sending checks that are tax deductible, so that you can support the work of Savvy Sauce Charities and help us continue to reach the nations with the good news of Jesus Christ. So, make sure you visit thesavvysauce.com.   And throughout the years, you've seen these different trends from Atkins to Paleo, and now a lot of times we're told gluten is the enemy, but I love how you say that wheat can actually be the cure, not the cause.   So, can you elaborate on that, and even why some people with gluten sensitivities may still be able to consume bread that was made with freshly milled grain?   Sue Becker: (44:21 - 1:01:23) Right, so, yeah, I think what people need to understand is what gluten actually is. And gluten's not really even in grains, it's just an easy way to verbalize it, I guess. So, gluten is the stretchy substance that forms from two proteins that are found uniquely in the wheat family of grains.   So, when you mill wheat into flour, and you hydrate it, wet it, mix it, you know, make a dough out of it, those two proteins, gliadin and glutamine, they form this stretchy substance called gluten. Well, it's very important in bread making that you have these two proteins, because when you make a yeast leavened bread, whether it's sourdough or commercial yeast today, those organisms feed on the carbohydrates both in the wheat and in your dough, and they produce carbon dioxide gas. So, that gluten, those stretchy strands of protein, those two proteins, they trap that carbon dioxide gas, and that's what enables the bread to rise.   So, it's unique to the wheat family of grain. It has always been there. It's why wheat is the king of bread making and always has been.   Who put those two proteins in the wheat family of grains? God did. And just so you know, wheat is not genetically modified, and it has not been altered to produce wheat that has a higher gluten content.   What determines the protein content of grain more than anything, which, what did I say gluten is? It's formed from two proteins. What determines the protein content in grain more than anything is rainfall during the growing season.   So, that's why here in the southeastern United States, we can't make yeast bread making wheat. We can't grow it because we have too much rainfall and it's too warm. So, we grow what's called soft wheat or pastry flour.   That's why southerners eat biscuits, because that's the kind of bread that we can make with the wheat grown here. The colder, drier climates in the breadbasket states of the country, they grow the hard bread making wheat. Now herein lies the problem.   When those steel rolling mills came on the scene and began to take the bran and germ out, what did they leave us with? Protein and starch. Those gluten forming proteins and starch are in that endosperm.   God never intended us to eat that white flour, those protein and starches without the vitamins, the minerals, the enzymes, the vitamin E that the bran and germ provide. So, therein lies a lot of the problem and that's what causes so many digestive issues is that we aren't getting the nutrients and the fiber that will keep our bowels clean and our digestive system moving the way it is supposed to. Now herein lies a bigger problem is that in the food industry and the American people's craving for fluffier bread.   In the food industry, they thought, okay, we can give you fluffier bread. If we take the wheat and we wash it until only all that is left is those two proteins, those gluten forming proteins. They get this stretchy substance and then they dry it and powder it and they add even more pure gluten forming proteins to that white bread.   So, now we have an even bigger problem and then and even in that whole grain bread, people want fluffy bread. They don't want, you know, coarser whole grain bread. So, check your ingredients.   That 100% whole grain bread that you might be already buying, third or fourth ingredient gonna be vital wheat gluten or gluten flour, whatever they call it and that is greatly upsetting the fiber to flour ratio and causing digestive issues. And then, you know, just the heavily consumption of that bread and you know, the commercially processed bread is a real problem. So, now what we have is people, you know, Americans consuming this bread.   Now, they have every symptom of something called celiac disease. Celiac disease is real. It is genetic.   I am learning. I used to say it's not reversible, but I am learning something that you might have the genes for celiac disease, but they can be turned on or turned off. So, perhaps what is happening is you might have the gene, but now it's being turned on by eating and consuming this high gluten, if you will, bread out of context, not the way God made it.   But then also what is also happening is so now we have people that have all the symptoms. Well, let me back up and just explain what celiac disease, celiac disease, true genetic celiac disease. You are born with these genes, the inability to break down that and metabolize gliadin.   That's one of those gluten forming proteins, which the whole wheat family has that. So, if you can't break it down, it's going to cause digestive issues, abdominal cramping. It's going to eventually as those that protein gets dumped into your large intestine, your bowel, it's going to lay down the villi.   You're going to have leaky gut. You're going to have all these issues. That is true genetic celiac disease, but it affects less than 1% of Americans have those genes and have it turned on for true genetic celiac disease.   So, what is being diagnosed today? Well, everybody eating the commercially processed high gluten packed or you know bread, they're developing the same symptoms, digestive issues, abdominal cramping, laying down the villi. So, they're being diagnosed with celiac disease when it a lot of times is not true genetic celiac disease and I'm not professing to be a medical professional.   I'm not giving anybody medical advice, but here's the good news that I do want to say to you. Non-genetic celiac disease is totally reversible. And the good news is people are finding some that have been diagnosed with celiac going gluten-free been gluten-free for 20 years.   They're finding they can eat the freshly milled flour because it has the right ratio and the good fiber and the good nutrients to heal their gut, cleanse their gut, and get their bowels moving, cleans out. So, bring that villi back to life and they're thriving. They're not just tolerating the bread.   They're thriving and finding reversal of many, many, many health issues. And another big issue too is people don't understand that for the most part digestion begins in your mouth, carbohydrate digestion. You chew your food, your saliva mixes with your food and there's an enzyme carbohydrate digesting enzyme called amylase.   Once you swallow that down in your stomach, your stomach is where protein digestion takes place. It must have an acid environment for those protein digestive enzymes to work. God knew that we're fearfully and wonderfully made.   He created cells in our stomach to produce acid brings the pH. If y'all know what pH is down to one very, very acidic could eat a hole in your stomach. But he also created these cells that produce mucus that lines our stomach and protects it from that high acid.   So, that's where protein digestion needs to take place. Here's the problem. What is one of the most commonly prescribed drugs in America? Prilosec, Nexium.   These are antacids. They're prescribing it for something called acid reflux, which is only compounding the problem. So, these antacids are doing exactly what the name of them describes.   They're alkalizing your stomach acid. So, what's that going to do to protein digestion? It's going to compromise it.   Huh? So, yeah, and the real cause of acid reflux is not too much stomach acid. It is actually too low stomach acid.   Our body's not getting the nutrients that needs to produce that stomach acid. Now, it's acid enough that when it comes back up in our esophagus it burns, but there's a little flap that God created right there at our stomach and our esophagus called the epiglottis. Do you know what's and it's supposed to close so that when that stomachs churning and doing its digestion, it doesn't back that acid doesn't back up into your esophagus, but it closes.   It's stimulated to close by the high acid in your stomach. Do you see what's happening here? So, we're being prescribed an antacid which now we don't necessarily get the burn, but there's all kinds of side effects.   We've compromised protein digestion, which what did we say gluten is protein. Also, do you know the technical term for an allergy a food allergy not a sensitivity or an intolerance the technical term for a food allergy is an adverse reaction to a protein component of your food. I have never seen so many food allergies as we see today.   It's very interesting. Some people are diagnosed with a gluten sensitivity. Well, of course, I think everybody is sensitive to the bread and the store.   Some people can tolerate a little bit better than others, but I know when I occasionally, you know, we go out to a party or an event and we usually avoid bread, but sometimes it's on everything. You know, I know I wake up the next morning and I'm like, I don't feel good. I have a stomachache.   So, I think everybody is sensitive to the bread in the store, but we have now hundreds of testimonies of people who thought they had to be gluten-free or say I have, you know, I haven't eaten bread in 20 years because made me sick. It did this it did that and they are finding they can eat the freshly milled flour because even wheat because it's the right proportions all the nutrients, you know, one of the amino acids that's found abundantly and wheat is glutamine Google it and you'll see a lot of health professionals will actually give you glutamine supplements to heal your gut and it's and it's in the bread. So, then part of the other problem that I see then when people think they're gluten-sensitive or have to be gluten-free now mind you if you truly are genetic celiac, you probably will not be able to eat wheat and I'm saying probably now because I'm learning some things that we can turn those genes off.   I don't know but if you truly are genetic celiac, but that is going to be a diagnosis that probably came when you were young you were going to always have had symptoms of these if you are now 20 or 30 and all of a sudden having these issues and you've been eating wheat all your life chances are you're not true genetic celiac. So, that's something you need to look at but people are finding they can eat the flour. They can eat the wheat and part of a real concern of mine is when you go gluten-free if you don't really need to I've been doing some studying as a food microbiologist gut microbiome has been a big topic.   I've shared I've taught way before it was trendy on, you know probiotics and all of that and fermented foods. I've been teaching it since 1992 but what happens that they're finding on these gluten-free diets. It's actually diminishing your good gut microbiome and encouraging the growth of more pathogenic making you more susceptible to C. diff, E. coli and other sickness causing organisms.   Then you're going to have those organisms are critical for breaking down food that gets dumped into the large intestine and encouraging digestion and enzymes that they create and all kinds of B vitamins and I could go on and on so that is being compromised the next thing, you know, you have allergies to eggs allergies to milk these very restrictive diets change that gut microbiome and they are causing a lot of gut health issues and allergy issues. I've talked to two people in the last few months one lady told to go gluten-free been gluten-free for years. She with tears in her eyes couple of weeks ago came down from Ohio hugged me in was came to our store just wanted to come to our store.   I happen to be here that day. She hugged me tears in her eyes and said I was down to eight foods that I could eat another lady in one of my classes came up and said I was down to seven foods that I could eat, you know, so It puts you on a treadmill that I don't think you want to be on when you start very restrictive diets. It's and not just gluten-free, but even you know, the carnivore and the keto and the paleo the heavy meat diets you need whole grains to break the fats down and cholesterol that those foods are providing and I'm a meat eater.   I mean, that's fine, but to exclude the most nutrient-dense food group God has given us in my mind is very dangerous. Let's see if we can get healing and reverse that I have a podcast and I do it's the bread stories now and I one of my favorites and I recommend it more often than any other is episode 66 sit with Sarah Valentine if anybody that I hear of that say they have to be gluten-free or their celiac, I would say she fit the bill for what surely seemed like a true genetic celiac. She was diagnosed in I think she was around 15 or I don't remember her age.   She was in high school. I think but she had always had trouble even as a little one and she was diagnosed with celiac and she said at the end of the podcast, she goes either God supernatural healed me or it was a misdiagnosis, but she had been gluten-free for 15 years. I believe it was and she told me she said and I she had a dairy allergy.   She couldn't eat dairy and she said, you know dairy I cheated on a little bit because it would just cause me a little discomfort. She goes I never cheated on gluten. Well, her brother and her mother heard about me and they Sarah was off at college and they got a mill and started milling because her brother's children had some health issues.   I think they have warts and my work stories are great. But anyway, bought a mill. She came home from school and they said Sari.   We want you to try this. You nope. Nope.   Nope. I'm I can't finally they talked her into trying a little bit should she ate it no issues at all and she told me on that podcast. She said I pooped the best I've ever pooped.   I have pooped in a long time the next morning. I slept the best. I had no headaches had no adverse reaction and she's become if any anyone My poster child for you know, reversing what appears to be celiac disease and being able to thrive on real bread and freshly milled wheat with the right balance of those protein starches nutrients fiber enzymes vitamin E all the things that bring healing and improve digestion get the bowels cleaned out and the gut healed.   So, yeah, it's something that I think excites me the most and I call it food freedom because what I'm seeing is people are in bondage and you know, when you can't eat this and you can't eat that and I understand there's some I have a granddaughter that has a dairy a true dairy allergy and I get it and those are real and you don't want to you know diminish those but we are seeing so many people that the bread in the store totally disrupts their system and causes all kinds of issues were seeing them not only like I said tolerate bread made from freshly milled flour, but bring healing bring healing and I that is so much our Lord that God knows what he's doing in his intentional design. He is all about healing and freedom versus of setting the captives free.   Laura Dugger: (1:01:38 - 1:01:40) Oh gosh, that was a big one. Yeah.   Sue Becker: (1:01:40 - 1:02:10) Yeah, but it also just one real practical thing as we're talking about gluten and fermentation with sourdough. This is a two-parter because if you feed it with white flour or add that I'm assuming that diminishes effects and if you feed it with fresh milled flour and then add that to bake it in bread, is that like double the benefits because you've got the fermentation and the grain or how does that work?   Sue Becker: (1:02:10 - 1:07:07) You know, I can't find any real definitive information, but let's back up and let's talk about sourdough with white flour there for a while when we were still traveling back in the probably early 2000s a lot of teaching coming out going even celiacs can eat, you know sourdough bread and they were making it with white flour and all of this. Is it better than the stuff you're buying in the store? Maybe but white flour is white flour and it's still process is still been stripped of all the vitamins the minerals and the fiber.   So, in my viewpoint, it is no better for you. If you're making it's kind of a waste of time if you're making sourdough bread with white flour. Now, if you start milling your own flour and making your sourdough with that, that's a whole other realm.   And like I said, I've done lots of studies most what I find when I read is that when we went to commercial yeast, we gave up flavor. So, I get that and that the bread is kind of flavorless now. So, I get that a little bit but as Americans and especially children, we like our fluffy bread, don't we?   Yeah, so, kids, you know, don't fret if you're making bread with commercial yeast. That's the way I make most of my bread. But as a microbiologist and knowing that when those lactic acid organisms feed on sugars, they produce B vitamins.   That's like yogurt. Why yogurt has B vitamins and maybe your milk, you know, just uncultured milk doesn't. So, I know that that increases the availability of those nutrients.   So, I think there is definitely some nutritional advantages that you take it to a whole new level. But what I say that commercial yeasted bread is not healthy and you can't do that that you only need to be doing sourdough, you know, I learned to make sourdough from white flour when I was first married long before milling came into our family by the time I had my children I had vacated that and then when I started milling I used commercial yeast and have for most of my years and we saw tremendous health benefits. So, I don't diminish one over the other but I certainly recognize that yeah, you might have some better nutrient bioavailability. I don't buy into the that you have to do the long fermentations to prevent the anti-nutrients like phytic acid from keeping you from absorbing minerals because I've had mineral checks and we've seen people testify that they had to have blood transfusions regularly because they were anemic all their life.   They start milling making their bread with commercial yeast, you know, and they're no longer anemic and we've seen countless people that and the same with me. I'm never low in my minerals. So, I don't buy into that.   But I say, you know, hey if you feel like you can digest sourdough bread better than commercial yeast leavened bread. I'm not going to argue with you go for it do it. But I also don't want to put a heavy burden on especially young moms that are like it's going to take me three days to make bread, you know, or it's you know, no, it doesn't have to so that's kind of my stance on it.   Do what works for your family sourdough is a rhythm. So, you got to kind of get into it about the time I get into it. We take a trip.   I go speak somewhere. I'm gone for four days and I'm like, okay, where am I with this? So, you know, that's just kind of my viewpoint and what I want to encourage people do what works for you what you want what your family likes.   I love I've got sourdough bread rising right now. There's times when I just like I just want you know, that chewy that nice flavorful bread and then there's other times where I want a soft loaf of bread for a good Southern tomato sandwich or my kids like peanut butter sandwiches, you know, so do what works do for your family do what your family is going to eat and love and you know, my husband has a philosophy if it doesn't taste good. It's not good for you.   So, if your family, your children, especially don't like the texture and flavor of sourdough some people do but if especially if your kids are used to the bread from the store, that's going to be a hard transition for them. And if they're not going to eat it and balk at it, then it's not going to bring them the health benefits that you're trying to do for your family. So, make what's cul

If you've spent years — or decades — starting diets on Monday, feeling "good" or "bad" based on what you ate, or letting the scale decide your mood for the day… this episode is a deep breath of fresh air. In this powerful Tea & Truth conversation, Lynne invites you to gently step out of diet culture and into a new way of relating to food, your body, and your midlife health: nourish, don't punish. You'll learn why strict dieting backfires in midlife (especially with shifting hormones), how it impacts your metabolism, mood, cravings, and self-worth — and what it looks like to support your body with kind, steady, hormone-friendly nourishment instead of restriction and shame. This isn't about giving up on your health. It's about finally choosing approaches that actually work for women in perimenopause, menopause, and beyond.

Today I'm sitting down with world-leading exercise physiologist Professor Stuart Phillips, PhD, to cut through the noise around strength training, protein, fasting, and midlife muscle. We talk about why women don't need a completely different training programme than men, why just two resistance sessions a week can meaningfully improve strength and long-term health, and why consistency matters far more than “perfect” protein timing or supplements. WHAT YOU'LL LEARN • Whether women need different strength training programmes than men • How little resistance training is needed to protect muscle and aging • Why lifting across all rep ranges builds better long-term results • How cardio and strength training interact (and sometimes compete) • How much protein women actually need per day and per meal • Why protein timing matters far less than total intake • Whether fasted training harms muscle, hormones, or recovery • How under-fueling quietly sabotages strength and adaptation Timestamps00:00 Strength Training Myths for Women 02:31 Why Lean Women May Struggle to Gain Muscle 05:17 Muscle vs Strength vs Power Explained 17:31 How Much Protein Do Women Really Need? 26:48 Protein Per Meal: Absorption, Timing & Anabolic Window 34:24 Carbohydrates, Performance & Insulin Sensitivity 37:34 Fasted Training: Risks, Benefits & Reality42:43 Optimising Post-Workout Nutrition 47:41 Balancing Cardio & Strength Training 52:19 Aging, DEXA Scans & What Really Matters VALUABLE RESOURCES A BIG thank you to our sponsors who make the show possible:• Hormone Harmony – Go to https://lvluphealth.com/angela | Use code ANGELA for an exclusive 15% off ABOUT THE GUEST Professor Stuart Phillips, PhD is a world-renowned exercise physiologist and Professor at McMaster University, internationally recognised for his research on muscle protein synthesis, aging, resistance training, and nutrition. With over 30 years of research experience, Stuart is a leading voice in evidence-based guidance on strength training, protein intake, and healthy aging. Social Media:Instagram, X & TikTok: @mackinprofFacebook: https://www.facebook.com/SMPPh.D/

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including the rise in protein menus across the restaurant industry and the news that Sprinkles Cupcakes had shuttered. They also offer their five resolutions for the restaurant industry in 2026. First up is protein, which is surging on menus as more consumers embrace high-protein diets. From Chipotle to CAVA and Shake Shack to Dunkin', major chains are rolling out new menu items and in some cases entire menus dedicated to protein. Sam and Alicia discuss the trend and what it says about the broader health movement going on in the U.S. Speaking of which, one of the OGs of the 2000s cupcake craze appears to have shuttered its doors; Sam and Alicia unpack the news that Sprinkles Cupcakes was no more. Could this be a sign that hyper-focused concepts serving a limited menu could be a thing of the past? Or is it a broader indictment of the treat industry? Finally, Sam and Alicia offer their five resolutions for the restaurant industry in 2026, from improving four-wall economics to enhancing the hospitality experience. For more on these stories: Chipotle launches a High Protein MenuSprinkles has closed all its locationsPanera unveils strategic plan to ‘return to its apex'

RHOSLC is headed toward its reunion and reunion tea is spreading like wildfire in what seems to really be the last season for one of our snowflake holders. Crystal Kung Minkoff has a lot of theories about RHOBH this season but is anyone listening? West and Ciara grow closer. Carl and Venita grow closer. Ashley and Charrisse go another round. Peter Thomas slams Cynthia Bailey. Erika demands that Kyle be left alone. Sutton suffers a big loss. LVP stands by the new VPR cast. Kyle and Amanda's mess gets even dirtier. Last, but not least, Kathy Hilton weighs in on Kyle/ Erika's feud w/ Dorit.  @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: MOMENTOUS - livemomentous.com (Use Code VELVET For 35% Off Your First Order on Creatine, Protein, Omega-3 Or Any Momentous Products) PROGRESSIVE - www.progressive.com (Visit Progressive.com To See If You Could Save On Car Insurance) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices

Thank you for joining us for our 2nd Cabral HouseCall of the weekend!   I'm looking forward to sharing with you some of our community's questions that have come in over the past few weeks…   James:  Hi Dr. Cabral, I've noticed that when I increase my protein intake, my digestion and sleep actually get worse. Is this more likely a gut issue, a liver/bile issue, or something related to cortisol? How would you approach troubleshooting this?                                                                                                                                                                                   Mark: I've been doing all the "right things" sleep, nutrition, movement but my HRV remains low. How much weight should we give metrics like HRV versus how someone actually feels day to day?                                                                         Nancy: Hi Dr. Cabral, love your podcast and thank you so much for taking our questions! Is it possible to take too many b-vitamins? I have been very stressed and anxious lately and my local health food store recommended a stress b-complex. I noticed that every b-vitamin was 100mg across the whole label. Is this too much?     Thomas: I was watching your video on YouTube on your Hope4Cancer review when you went down there to check it out and then the video stopped playing half way through. Am I able to watch the rest of it? I have a family member with cancer and she was wondering about that place.     Farah: I am 7 months pregnant and worried about getting sick my last trimester. Is there anything I can do to prevent from getting sick. Any supplements, foods, or detox protocols that are safe to use while pregnant?    Thank you for tuning into this weekend's Cabral HouseCalls and be sure to check back tomorrow for our Mindset & Motivation Monday show to get your week started off right! - - - Show Notes and Resources: StephenCabral.com/3621 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

“Most women are doing too much cardio and not enough resistance training,” explains Jaime Seeman, M.D.  Seeman, a board-certified Obstetrician-Gynecologist and member of mindbodygreen's scientific board of advisors, joins us today to dive deep into how women can support muscle, hormones, and metabolic health across every decade of life. - Dr. Seeman's morning routine (~3:40) - How to do fasting the right way (~6:35) - How to eat for body recomposition (~8:30) - Balancing macros (~11:00) - Optimizing your nutrition (~15:55) - Wearables, macros, & hormones (~17:55) - Nutrition & exercise for your 20s (~19:00) - Health advice for your 30s (~20:55) - Jaime's personal experience postpartum (~25:25) - Seeman's prescription for training (~27:10) - How to make the most of your training (~28:30) - Health in your 40s & 50s (~32:00) - Understanding the nuance with HRT (~34:00) - Seeman's favorite supplement, creatine (~38:00) - Her hot takes (~41:30) Referenced in the episode:  - Follow Dr. Seeman on Instagram (@doctorfitandfabulous) - Check out her website (https://www.doctorfitandfabulous.com/)  - Listen to her podcast The Fit and Fabulous Podcast (https://podcasts.apple.com/us/podcast/the-fit-and-fabulous-podcast/id1575100757)  - Watch her TEDx Talk (https://www.youtube.com/watch?v=dJIw-hljICY)  - Listen to her previous episode (Muscle, metabolism, & mindset for women | Jamie Seeman, M.D.)   We hope you enjoy this episode, and feel free to watch the full video on YouTube! Whether it's an article or podcast, we want to know what we can do to help here at mindbodygreen. Let us know at: podcast@mindbodygreen.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Tamra Judge may be preparing to return to RHOC along with new, for lack of many other words, rekindled BFF Victoria Gunvalson, but she cannot get last season's “secret caller” out of her mind. Tamra launches an all out investigation to get to the bottom of it, but she should have just called us for the caller's name and number. The new VPR chugs along. The Valley Persian Style arrives in less than a week. Margaret Joseph's weighs in on Teresa and Melissa's joint Gorga/ Giudice Xmas Eve blow out. Finally, the RHOC cast shake up is in full effect as Season 20 oranges are expected to be handed out any day now.  @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: MOOD - www.mood.com/velvet (20% Off With Code Velvet on Federally Legal THC Shipped Right To Your Door) MOMENTOUS - livemomentous.com (Use Code VELVET For 35% Off Your First Order on Creatine, Protein, Omega-3 Or Any Momentous Products) PROGRESSIVE - www.progressive.com (Visit Progressive.com To See If You Could Save On Car Insurance) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices

Longevity conversations have become increasingly extreme, often prioritizing supplements and protocols over fundamentals. In this episode, I share six core longevity lessons that don't require quitting your job or chasing the latest biohacking trend. Grounded in both evidence and personal experience, this conversation focuses on the basics that most people overlook. The emphasis is on improving healthspan, not just lifespan, and understanding what actually creates resilience as we age. Topics Discussed:- Longevity versus healthspan- Essential health testing markers- Strength training and aging- Protein intake and appetite- Walking---------- ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠My Live Program for Coaches: The Functional Nutrition and Metabolism Specialization ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.metabolismschool.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠---------- [Free] Metabolism School 101: The Video Series⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://www.metabolismschool.com/metabolism-101⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠----------Subscribe to My Youtube Channel: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://youtube.com/@sammillerscience?si=s1jcR6Im4GDHbw_1⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠----------⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Grab a Copy of My New Book - Metabolism Made Simple⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠---------- Stay Connected: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram: @sammillerscience⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube: SamMillerScience⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook: The Nutrition Coaching Collaborative Community⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok: @sammillerscience⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠----------“This Podcast is for general informational purposes only and does not constitute the practice of medicine, nursing or other professional health care services, including the giving of medical advice, and no doctor/patient relationship is formed. The use of information on this podcast and the show notes or the reliance on the information provided is to be done at the user's own risk. The content of this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment and is for educational purposes only. Always consult your physician before beginning any exercise program and users should not disregard, or delay in obtaining, medical advice for any medical condition they may have and should seek the assistance of their health care professionals for any such conditions. By accessing this Podcast, the listener acknowledges that the entire contents and design of this Podcast, are the property of Oracle Athletic Science LLC, or used by Oracle Athletic Science LLC with permission, and are protected under U.S. and international copyright and trademark laws. Except as otherwise provided herein, users of this Podcast may save and use information contained in the Podcast only for personal or other non-commercial, educational purposes. No other use, including, without limitation, reproduction, retransmission or editing, of this Podcast may be made without the prior written permission of Oracle Athletic Science LLC, which may be requested by contacting the Oracle Athletic Science LLC by email at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠operations⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@sammillerscience.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. By accessing this Podcast, the listener acknowledges that Oracle Athletic Science LLC makes no warranty, guarantee, or representation as to the accuracy or sufficiency of the information featured in this Podcast."

Another live Q&A! I answer all your questions!Apply for Personal Training with us: https://link.elite360.io/widget/form/T5CK4VnbyZVEkSt3CzF3Get HUGE Savings on clean natural supplements from Legion!https://legionathletics.com/by using the code: DisneyfitDisney Themed Fitness Group-https://www.skool.com/magical-transformations/aboutInstagram-https://www.instagram.com/thedisneyfitcoach/https://www.instagram.com/dinksndisney/

Erika Jayne opens up about her new boo, offers advice to Dorit and warns BFF Kyle Richards in a move no one saw coming. VPR starts to fizzle. Dolores slams RHOBH cast and seems jealous as to what they get away with. Tamra, in a move everyone saw coming, defends Kyle which leads everyone to scream, “double standard”. Jim Edmonds moves Meghan's kids as they start their new life as a family without Meghan. Gina K slams the rumors that BFF Emily is fired from RHOC. Last, but not least, the cracks start to show in Jennifer Tilly and Sutton Stracke's many year long friendship which has everyone wondering if another BFF duo will end up in the friendship graveyard thanks to The Real Housewives. Same BTVR. Same Shade. Happy New Year.  @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: MOMENTOUS - livemomentous.com (Use Code VELVET For 35% Off Your First Order on Creatine, Protein, Omega-3 Or Any Momentous Products) PROGRESSIVE - www.progressive.com (Visit Progressive.com To See If You Could Save On Car Insurance) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices

Great first episode of the year! Covered goals, how much protein to consume for women, proper training split for most people, and some hilarious and traumatic content as usual...but trust me, worth it!Join The SwoleFam https://swolenormousx.com/membershipsDownload The Swolenormous App https://swolenormousx.com/swolenormousappMERCH - https://papaswolio.com/Watch the full episodes here: https://rumble.com/thedailyswoleSubmit A Question⁠ For The Show: https://swolenormousx.com/apsGet On Papa Swolio's Email List: https://swolenormousx.com/emailDownload The 7 Pillars Ebook: https://swolenormousx.com/7-Pillars-EbookTry A Swolega Class From Inside Swolenormous X: https://www.swolenormousx.com/swolegaGet Your Free $10 In Bitcoin: https://www.swanbitcoin.com/papaswolio/   Questions? Email Us: Support@Swolenormous.com

One of the Top Experts in the world on protein joins us to talk about why athletes need protein and whether we're getting too much or too little.  Learn more about your ad choices. Visit megaphone.fm/adchoices

What are your thoughts on Alpha-ketoglutarate for healthy aging?A treatment for warts?Am I destined to develop diabetes given my strong family history of diabetes and high blood pressure?

Consequences of weight loss with weight loss drugs...Enter myostatin inhibitor drugsMy latest HgbA1c is 5.9, and I'm doing everything right. What gives?I'm approaching 80. Could you discuss aging?

This week, I'm breaking down protein recommendations in a way that finally makes sense. I walk through why the RDA is only meant to prevent deficiency, what an ideal protein range actually looks like, and how to personalize your target based on your own body composition and goals.    I also share the hierarchy of protein intake, daily totals, meal distribution, protein quality, and timing, so you know exactly what to prioritize for satiety, muscle support, and long-term success.    Connect with Hope: Follow on Instagram  Join my email list Check out my website    Resources & Links: Alan Aragon @thealanaragon Layne Norton @biolayne Bill Campbell @billcampbellphd 7 Days of Simple Meals  eBook 30-Minute  Nutrition Consultation The Hopewell Approach  Course 1:1 Nutrition Coaching Hopewell Health recipes    Make sure to hit subscribe so you never miss an episode!

It's a holiday miracle, Teresa and Melissa have spent Xmas eve together. Teresa, Luis and Gia tasted Mel's sprinkle cookies and hell hath frozen over but there is much more than meets the eye. Dorit is rumored to be on the hunt for a sugar dad as the harsh realities of managing her own finances has taken front and center stage. Howard Stern comes for Erika Jayne, praises Rachel Zoe and has a few questions for Daddy Cohen. Kim Zolciak owes tons of money to the IRS to no ones surprise. Last, but not least, Stacey Rusch has a holiday message for Gizelle we just cannot get enough of. @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: MOMENTOUS - livemomentous.com (Use Code VELVET For 35% Off Your First Order on Creatine, Protein, Omega-3 Or Any Momentous Products) PROGRESSIVE - www.progressive.com (Visit Progressive.com To See If You Could Save On Car Insurance) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices

Of 2025, gotcha nerd.    This week, it's all about what we're keeping and what we're throwing into the garbage. Those tight pants? garbage. You're longing to learn how to thumb wrestle like a world champ? Git it outa here. Protein? Inject that into your cranium. We also took the time to gaslight and bash each other, as we usually do. No one cried, surprisingly, so I think we're all growing internally, yay!! We hope you all enjoy your Holiday season, and you remember to always use your blinker. Thanks for listening!!   Email: hotcrossbunspod@gmail.com TikTok/Instagram: @hotcrossbunspod

It was one of those weeks where everything happened. Somaliland Yemen Venezuela Nigeria And Much Much More   Producers for MMO #200 Executive Producers Berlin Lass es dir gut gehen, mein deutscher Freund! Cousin Veto Will be honored in MMO #201   Associate Executive Producers Serpent He got a big ol' Snake   Fiat Fun Coupon Producers Praetor Wiirdo of the not so flat lands Trashman Susan A. Sir Cascadia Naillord of Gaylord   Booster Producers petar           | 10,000 | BAG DADDY BOOSTER! ericpp          | 6,666 boolysteedfountain.fm   | 2,626 boolysteedfountain.fm   | 1,234 wiirdofountain.fm     | 1,000 Sir Jared of South Burien | 333 fairvoltyfountain.fm   | 198 NostrGang         | 111 NostrGangfountain.fm   | 111   Creative Producers: Episode Artwork Woof Did it!   Follow Us: X/Twitter MMO Show John Dan Youtube (while it lasts) MMO Show Livestream Rumble MMO Show Livestream Twitch MMO Show Livestream   Shownotes: Dan's Sources Recognition of Somaliland by Israel divides the country • FRANCE 24 English Saudi Arabia calls UAE-backed separatist advance in Yemen threat to national security • FRANCE 24 Pollster SHOCKED by Democratic unwillingness to 'admit they f----- up' in 2024 CIA carried out drone strike on port facility on Venezuelan coast Doumbouya expected to win Guinea vote four years after coup | REUTERS Kosovo’s Kurti vows swift government formation after election win | REUTERS Trump says US military struck ISIS terrorists in Nigeria Iran's central bank chief resigns amid protests and currency turmoil • FRANCE 24 English Protests erupt in Iran as currency plummets to record low | DW News Recognition of Somaliland by Israel divides the country • FRANCE 24 English Saudi Arabia calls UAE-backed separatist advance in Yemen threat to national security • FRANCE 24 Pollster SHOCKED by Democratic unwillingness to 'admit they f----- up' in 2024 CIA carried out drone strike on port facility on Venezuelan coast   John's Shownotes   Episode 200   Flu            Flu Case Surge ABC            Katie Weis Flu Report CBS            What to Know GMA            Severe Flu Risk MSNOW            >Wastewater Scan Dashboard   Fraud            Nick Shirley Report NYP            Nick Shirley MN Fraud Video            DHS in Minneapolis CBS   Nigeria            US Strikes AJ   Red Sea Basin            Yemen Situation F24            Order for UAE Forces to Leave AJ            Israel Recognizes Somaliland   Economy            Quebec Food Prices City News            Baltimore Foreclosure Crisis WJZ   Venezuela            CIA Strike CNN   Panama            Panama China Monument Gone F24   China            Taiwan Blockade Drill BBC   Iran            3rd Day Protests F24            Atlantic Council Rep on Protests DW   Crime            Boston Heist NBC10   2026            Peru Shaman Predictions 2026

Our much beloved "Annual Year End Worst Housewives” has returned to count down the Top Ten Worst Housewives of 2023. We explain why each of our choices made the list and count down from ten to one with some current goss thrown in. Are you going to be as shocked as we were that some of the fan favorites made the list while many love to hate ladies were left off? Of course there is double the trouble as our reg weekly co-host joins us to share her Top Ten List also as we fight it out to see who will take the top coveted spot from Housewives past and present. Tamra Judge, Teresa Giudice, Melissa Gorga, Heather Gay, Karen Huger, Gretchen Rossi… Which of these ladies have made it to our “Worst Of” list? Only one way to find out. Press Play. @thesarahfrasershow @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: MOMENTOUS - livemomentous.com (Use Code VELVET For 35% Off Your First Order on Creatine, Protein, Omega-3 Or Any Momentous Products) PROGRESSIVE - www.progressive.com (Visit Progressive.com To See If You Could Save On Car Insurance) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode features Dr. Glen Broderick and Dr. May Beth Hall, speakers at the 2025 ADSA Ruminant Nutrition Symposium: Anomalies in Analyzed Nutrient Composition of Feedstuffs.Dr. Broderick's presentation was titled “Protein analysis methodology.” The high points of his talk include recommendations for nitrogen analysis in feeds, potential improvements in determining protein degradability and undegradability in the rumen, and near-infrared spectroscopy (NIR) analysis of amino acid composition of feedstuffs. (7:57)Dr. Hall's presentation was titled “Success and continuing challenges in analyzing nonfiber carbohydrates.” She gives some history of the analysis of non-fiber carbohydrates and talks about starch assays and how water-soluble carbohydrates are not solely composed of sugars. She also explains how microbes make decisions on which substrates to ferment and which to store for later. (12:47)The panelists talk about challenges in obtaining real-time nutrient analyses in order to make ration changes. They recommend using rolling averages rather than a single sample and using milk urea nitrogen as a way to evaluate if something is not quite right with a ration. (21:17)Dr. Broderick notes he recommends that scientists no longer use the Kjeldahl method of nitrogen analysis, that we look for new or alternative methodology other than in situ digestibility to determine protein degradability, and that NIR analysis of amino acids be used to make ration decisions when calibrated for the feedstuff under consideration. (27:10)Dr. Hall recommends using the appropriate carbohydrate standard when measuring water-soluble carbohydrates: sucrose for fresh forages, fructose for cool-season grasses with high fructan content,  etc. She also notes that some feeds, like bakery waste or amylase-modified grain, contain soluble starch, which shows up in both the starch category and the water-soluble category in a feed analysis, essentially double-dipping. Lastly, she suggests that nonfiber carbohydrates remain a bit of a nutritional black box and we continue to learn more with improved technology.   (29:36)Panelists share their take-home thoughts. (43:31)Please subscribe and share with your industry friends to invite more people to join us at the Real Science Exchange virtual pub table.  If you want one of our Real Science Exchange t-shirts, screenshot your rating, review, or subscription, and email a picture to anh.marketing@balchem.com. Include your size and mailing address, and we'll mail you a shirt.

What do you think of serrapeptase for reducing coronary plaque?We were told to get a TDAP vaccine or we wouldn't be able to see our new grandchild for 8 weeks!Do I have lupus?Which supplements tend to reduce negative effects of X-rays?

The Holiday Season in NYCPeanut allergies cause and effectWhich calcium supplements can I take if I'm allergic to cow protein?Can my husband take saw palmetto in lieu of his prostate medications?What do you think of traction to help bulging discs?What is your take on green powder supplements?

If you care about protein quality, metabolic health, inflammation, and long-term strength, this episode will change the way you shop for meat.On this episode of Asking for a Friend, Michele Folan pulls back the curtain on the modern meat industry with Cloe Parker, CEO of Parker Pastures, to expose the truth behind misleading meat labels—and why most consumers are unknowingly getting it wrong.Cloe explains what labels like grass-fed, grass-finished, organic, and Product of the USA really mean—and why up to 85% of grass-fed beef is imported, yet still legally labeled as American. You'll learn how conventional feedlot practices affect omega-3 to omega-6 ratios, inflammation, nutrient density, and overall protein quality—especially important for women focused on muscle preservation, bone health, and longevity.In this episode, we cover:Grass-fed vs grass-finished: what actually mattersHow grain-fed meat impacts inflammation and metabolic healthGlyphosate, pesticides, and contaminants in conventional meatWhy protein quality matters more than quantityThe truth about chicken, pork, and beef sourcingHow to shop smarter without chasing perfectionWhy food choices today impact strength, mobility, and independence later in lifeCloe also shares her powerful personal story—stepping into leadership of her family ranch after losing her mother—and how that loss shaped her mission to provide food that heals instead of harms.This conversation isn't about fear or food rules. It's about making informed choices that support strength, energy, and health for decades to come.

DESCRIPTIONComing off the holidays feeling sluggish, bloated, or off track? In this episode, I walk you through my simple 7-day reset designed specifically for busy adults over 40 who want to feel better without detoxes, cleanses, or extreme plans. We'll cover how to reintroduce daily movement in a realistic way, why 20 minutes a day is enough to build momentum, and how to simplify nutrition using my Protein, Fiber, Color method so you can stabilize energy, control hunger, and get back into a routine that actually sticks. This is the exact reset I use myself and coach clients through every year to kickstart consistency and confidence after the holidays.FIT40 LINKS✅ Feeling low on energy and out of shape but short on time?

Our much beloved "Annual Year End Best Housewives” has returned to count down the Top Ten Best Housewives of 2025. We explain why each of our choices made the list and count down from ten to one with some current hot tea thrown in. Are you going to be as shocked as we were that some of these unpopular opinion ladies made the list while many fan favs were left off? Of course there is double the trouble as our reg weekly co-host joins us to share her Top Ten List also as we fight it out to see who will take the top coveted spot from Housewives past and present. Dolores Catania, Teresa Giudice, Nene Leakes, Melissa Gorga, Meredith Marks, Gizelle Bryant, Lisa Barlow, Bethenny Frankel… Which of these ladies have made it to our “Best Of” list? Only one way to find out. Press Play. @thesarahfrasershow @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: MOMENTOUS - livemomentous.com (Use Code VELVET For 35% Off Your First Order on Creatine, Protein, Omega-3 Or Any Momentous Products) PROGRESSIVE - www.progressive.com (Visit Progressive.com To See If You Could Save On Car Insurance) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices

➢ Message "NY challenge" to our Instagram @ColossusFit ($1,000 cash grand prize)➢ Follow us on Instagram- https://www.instagram.com/colossusfit/?hl=enWelcome to Motivation Monday, where every Monday we answer all of your questions and have some real talks about life & fitness & get you fired up for the week! In this episode we talk about dealing with food guilt, restarting weight loss and having too much protein.Question 1- What do I do to get rid of the Holiday food guilt feeling?(8:45) - Josh quote: “Most progress is quiet.” Gym once nothing happens, gym twice, nothing happens - gym 100x you can see the difference.(11:10) Kyle quote: Most people quit because they focus on how far they still have to go, never realizing how far they've actually come(12:55) - What has us excited or intrigued:(19:25) - Client shoutout: Heather Siddons - 65lbs down(23:05) - Question 2- I'm 60 years young and way overweight thanks to a combo of poor food choices plus medications when I was seriously ill.  I've been working out at my local community center and watching my food, but.... Nada. I'm now overwhelmed. How can I restart this effort to lose 80 pounds and, more importantly, feel healthier, in a most effective manner? I'm just overwhelmed. Thank you.(33:10) - Question 3- Am I eating too much protein? I'm eating 150g. 136 pound woman in reverse diet. I Keep getting different answers.Thanks for listening! We genuinely appreciate every single one of you listening.Email me/ submit a mailbox Monday question contact@colossusfitness.com➢Follow us on instagram @colossusfit➢Apply to get your Polished Physique:  https://colossusfitness.com/

Timeline Mitopure Gummies — The #1 Urolithin A supplement for energy and healthy aging, now in delicious strawberry gummies. Get 20% off at timeline.com/vanessa In today's episode, I'm continuing our Best of 2025 series with a powerful follow-up to Friday's episode. Instead of an interview, this is a curated masterclass pulling together the most important breakthroughs of 2025 in body recomposition, fat loss, and protein metabolism — especially for women navigating perimenopause and midlife metabolic change. You'll hear standout moments from conversations with Dr. Hannah Cabré, Dr. Arny Ferrando, and Dr. Mike Ormsbee, alongside a solo deep dive into one of the most exciting human randomized controlled trials published in 2025 on high-protein diets, accelerated belly-fat loss, and autophagy. Full Episode with Dr. Hannah Cabré Full Episode with Dr. Arny Ferrando Full Episode with Dr. Mike Ormsbee Full Episode on New Study on Protein Fasting Mimicking and Autophagy/Longevity OneSkin is powered by the breakthrough peptide OS-01, the first ingredient proven to reduce skin's biological age. I use the OS-01 Face and Eye formulas daily—they've transformed my skin's smoothness, firmness, and glow. Visit oneskin.co/VANESSA and use code VANESSA for 15% off your first purchase. NEW! Free High-Protein Keto Guide  Get delicious high protein meal recipes! Connect with Vanessa on Instagram @ketogenicgirl Get 25% off the Tone Device to try on a PSMF Day! Shop the collection HERE and use the code HOLIDAY25 Get 25% off the Tone LUX Crystal Red Light Therapy collection including the Crystal Mask and accessories the with the code HOLIDAY25 HERE Follow @optimalproteinpodcast on Instagram to see visuals and posts mentioned on this podcast. Link to join the Facebook group for the podcast The content provided in this podcast is for informational purposes only and should not be construed as medical advice. Consult with a healthcare professional before making significant changes to your diet or exercise regimen.

Snaxshot, the curatorial and slightly mercurial grocery newsletter and community, has grown into an industry force, read by consumer packaged goods executives and members of the food media on a near-religious level. (We are among these readers.) Andrea Hernández returns to the show to go over the big headlines from the year at the grocery store and in the CPG trenches. We talk about shorting protein, Stiller's Soda, and Starbucks's stumbles, and we play a fun game of “WTF is up with…”... It's a fun conversation about the year in food and grocery. Also on the show we have a great conversation with Winston Alfieri, co-founder of upstart pasta sauce company Sauz. We talk about pay-to-play, scaling up as the “hot kids on the block”, and how to differentiate in the crowded pasta sauce category.    Have a future guest request? A restaurant we should visit? Take the ⁠⁠⁠⁠This Is TASTE listener survey⁠⁠⁠⁠. We really appreciate the feedback. Learn more about your ad choices. Visit megaphone.fm/adchoices

Tune into the newest episode of our Energy Works Podcast, where science meets spirit to help you heal, energize, and thrive. In this episode, hosts Lauren and Blaine explore one of the most debated topics in longevity and wellness today: protein intake. With conflicting recommendations everywhere, how much protein is actually optimal for long-term health?They discuss opposing perspectives from leading longevity experts Dr. Valter Longo and Dr. Peter Attia, examining why protein recommendations vary so widely. The conversation highlights how protein needs change based on age, gender, activity level, and lifestyle, challenging the idea of one-size-fits-all nutrition. Blaine shares her personal experience navigating protein intake, muscle building, and wellness advice, emphasizing the importance of individualized guidance, self-awareness, and energy testing.This episode invites listeners to think beyond diet trends and biohacking extremes, offering a more nuanced, personalized approach to nutrition, longevity, and whole-body wellness. Tune in now wherever you get your podcasts!Chapters:00:00 Introduction 00:29 The Longevity Debate: Protein Intake 01:48 Dueling Perspectives: Dr. Valter Longo vs. Dr. Peter Attia 03:13 Personal Struggles with Protein Recommendations04:59 Blaine's Insights on Wellness and Protein07:10 The Complexity of Dietary Needs 24:02 The Role of Protein in Muscle and Bone Health 27:01 The Financial Incentives Behind Longevity 28:22 Longevity for the Wealthy vs. Everyone Else 30:51 The Debate on Protein and Exercise 31:52 Skepticism Towards Studies and Research 37:57 Personal Experience with Protein and Muscle Building 43:35 The Importance of Individualized Health Approaches48:28 Energy Testing and Intuition 50:51 ConclusionEpisode Resources:EMYoga Online Courses: https://emyoga.thinkific.com/collections/emyoga-coursesShop our EMYoga Store: https://emyogastore.com/Sign up for FREE weekly Newsletter: https://www.energymedicineyoga.net/Listen on Spotify: Energy WorksListen on Apple Podcasts: Energy WorksFollow us on Instagram: @EnergyMedicineYogaFollow us on Facebook: @EnergyMedicineYoga#EnergyMedicineYoga #EMYoga #EnergyWorksPodcast #WellnessPodcast #ProteinAndLongevity #LongevityWellness #PersonalizedNutrition #WomenInWellness 

RHOC Cast Firing and Quitting rumors surface with many fan favs said to have either just walked out the door or about to be given their pink slip as the Season 20 cast is expected to be announced any moment now. RHONJ fake news arises but all is not as meets the eye. Wendy and Eddie Osefo suffer legal setbacks. Lisa Rinna and Harry Hamlin enter therapy. Heather and Terry Dubrow face shocking marriage rumors. Kelly Dodd acts out again and oh, so very much more.  @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: MICROPERFUMES - microperfumes.com/velvet (Up To 60% Your Favorite Perfumes In Pocket Sized Vials) QUINCE - quince.com/velvetrope (Get Free Shipping and 365 Day Returns To As You Indulge In Affordable Luxury) MOMENTOUS - livemomentous.com (Use Code VELVET For 35% Off Your First Order on Creatine, Protein, Omega-3 Or Any Momentous Products) MOOD - www.mood.com/velvet (20% Off With Code Velvet on Federally Legal THC Shipped Right To Your Door) RAKUTEN - rakuten.co.uk (Go To Rakuten.co.uk, Download The App Or Install The Browser Extension To Earn Cash Back While You Shop At All Your Favorite Stores) PROGRESSIVE - www.progressive.com (Visit Progressive.com To See If You Could Save On Car Insurance) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices

“It is more dangerous to your health not to have muscle mass than to have excess body fat,” explains Rocío Salas-Whalen, M.D. Salas-Whalen, a board-certified Endocrinologist, Obesity Medicine specialist, and widely recognized as one of the earliest adopters of GLP-1 therapies in the United States, joins us today to explain how GLP-1s work, who truly benefits, and the crucial steps you need to take to protect your metabolism along the way. - How to know if GLP-1s are right for you (~4:00) - Are there longevity benefits of GLP-1s? (~5:10) - Types of body composition profiles (~7:00) - How to protect your muscle mass on GLP-1s (~8:50) - Protein recommendations (~12:00) - Common mistakes (~13:00) - Conversations to have with your provider (~14:25) - Getting off GLP-1s (~18:05) - The most important steps to build muscle (~19:30) - HRT + GLP-1s (~21:30) - Who should not take GLP-1s (~25:05) - The importance of lifestyle (~27:55) - The internal gains of GLP-1s (~29:45) - The mindset needed for long-term success (~31:35) - GLP-1s for minors? (~37:55) - The future of this space (~42:00) Referenced in the episode:  - Follow Salas-Whalen on Instagram (@drsalaswhalen)  - Pick up her book, Weightless (https://weightlessthebook.com/)   - Work with her (https://www.nyendocrinology.com/home)  - Liraglutide in mild to moderate Alzheimer's disease (https://www.nature.com/articles/s41591-025-04106-7)  We hope you enjoy this episode, and feel free to watch the full video on YouTube! Whether it's an article or podcast, we want to know what we can do to help here at mindbodygreen. Let us know at: podcast@mindbodygreen.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

Stephen and Harry Serpanos delve into various aspects of nutrition, genetics, and health. They discuss the misconceptions surrounding dietary supplements, the role of dairy in diets, and the importance of understanding individual genetic adaptations. The conversation also touches on leaky gut syndrome, the benefits of fermented foods, and the significance of animal fats in nutrition. They explore the one meal a day approach and the potential effects of psilocybin on health. Throughout the discussion, they emphasize the need for critical thinking and personalized approaches to diet and health.Harry's YouTube channel https://www.youtube.com/@HarrySerpanosChapters00:00 Introduction to Harry Sopandos and His Insights03:01 The Complexity of Nutrition and Personal Experiences06:06 Environmental Factors Affecting Health08:57 Debunking Myths Around Dairy Consumption11:54 Understanding Leaky Gut and Its Implications14:57 The Role of Fermented Foods in Diet18:04 The Science Behind Dairy and Gut Health21:01 Exploring Pastoral Genes and Calcium Absorption36:37 The Impact of Diet on Health39:04 Genetics and Nutritional Adaptations43:15 The Importance of Protein in Healing53:15 One Meal a Day: A Sustainable Approach?59:55 Genetics and Health: The Twin Study Insight01:06:14 Understanding Omega-6 and Animal Fats

Katie Ginella's plan to return to the OC is in full effect. RHOBH is having a season but fans still seem to have a lot of issues with Kyle as her and Dorit are heading towards blows. Erika tries to start over again. Joey Gorga refuses to do one major thing with Teresa and Luis. Last, but not least, we uncover the real reasons RHONJ is still on pause.  @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: MICROPERFUMES - microperfumes.com/velvet (Up To 60% Your Favorite Perfumes In Pocket Sized Vials) QUINCE - quince.com/velvetrope (Get Free Shipping and 365 Day Returns To As You Indulge In Affordable Luxury) MOMENTOUS - livemomentous.com (Use Code VELVET For 35% Off Your First Order on Creatine, Protein, Omega-3 Or Any Momentous Products) MOOD - www.mood.com/velvet (20% Off With Code Velvet on Federally Legal THC Shipped Right To Your Door) RAKUTEN - rakuten.co.uk (Go To Rakuten.co.uk, Download The App Or Install The Browser Extension To Earn Cash Back While You Shop At All Your Favorite Stores) PROGRESSIVE - www.progressive.com (Visit Progressive.com To See If You Could Save On Car Insurance) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices

Kyle is not speaking to Dorit, has thrown daggers her way and now has come out as unequivocally “Team PK”. Dolores slams an RHOSLC cast member and Tamra remains clueless regarding her own double standards which grow more out of control by the day. This season of RHOBH moves along with Sutton very hurt, Erika ready to face her legal issues and two newbies who are causing quite a stir. Finally, over in RHOP land, Angel fights back, Ashley gets busy and Monique holds her own. @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: MICROPERFUMES - microperfumes.com/velvet (Up To 60% Your Favorite Perfumes In Pocket Sized Vials) QUINCE - quince.com/velvetrope (Get Free Shipping and 365 Day Returns To As You Indulge In Affordable Luxury) MOMENTOUS - livemomentous.com (Use Code VELVET For 35% Off Your First Order on Creatine, Protein, Omega-3 Or Any Momentous Products) MOOD - www.mood.com/velvet (20% Off With Code Velvet on Federally Legal THC Shipped Right To Your Door) RAKUTEN - rakuten.co.uk (Go To Rakuten.co.uk, Download The App Or Install The Browser Extension To Earn Cash Back While You Shop At All Your Favorite Stores) PROGRESSIVE - www.progressive.com (Visit Progressive.com To See If You Could Save On Car Insurance) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices

What if you could quantify the five biggest drivers of chronic illness, then fix the right one first? That's the promise of MVX Plus, a simple, low‑cost blood test that scores malnutrition, toxicity, inflammation, infection, and mitochondrial dysfunction—then turns the results into a clear plan. We sit down with Dr. Darren Schmidt to unpack why so many people spin their wheels on diets and prescriptions, and how a focus on cellular function changes the outcome.We start by challenging the food pyramid mindset and the shaky ground of observational nutrition studies. Instead of worshiping food groups, we get practical about macronutrients. Protein rises as the quiet hero of satiety and metabolic stability, while ultra‑processed foods are engineered to keep you hungry. From there, we dig into real‑world cases: when a patient with lingering gut issues needed steak, not another antimicrobial; when a high MVX score traced back to an acute sinus infection; and how removing toxin exposures can drop your 5‑year risk score in weeks.The takeaway is a blueprint, not a fad. Personalize protein intake, repair digestion so you can actually use it, identify and remove toxic hits, and support mitochondria—sometimes with targeted tools like benfotiamine (B1) to restore energy. We also compare GLP‑1 drugs to low‑carb physiology and explain when each makes sense. If you're tired of guessing, the MVX framework gives you a compass: run the test, act on the dominant bottleneck, and watch your score head down as your health climbs.Want the data to guide your next move? Order the MVX test at the nhca.com (upper right: MVX test), and if you want hand‑holding, become a patient and track your progress every 6–8 weeks. If this conversation helped, follow, share with a friend who's stuck, and leave a review so more people can find their way back to real health.Join the What if it Did Work movement on FacebookGet the Book!www.omarmedrano.comwww.calendly.com/omarmedrano/15min

Most conversations about longevity focus on tactics. This episode breaks down the biology underneath them. You'll hear a systems level analysis of how insulin signaling, mTOR, mitochondrial function, inflammation, and nutrient sensing interact to determine biological age, disease risk, and long term human performance. This is not surface level biohacking. It is a deep dive into the mechanisms that actually control aging, metabolism, muscle preservation, and brain optimization, and why most anti aging strategies fail when they ignore these foundations. This all-time classic episode from 2024, has host Dave Asprey joined by Mark Hyman, a practicing physician and one of the most respected leaders in functional medicine. Dr. Hyman is the founder and senior advisor of The UltraWellnessCenter, the founder and former head of strategy and innovation at the Cleveland Clinic Center for Functional Medicine, and a long time advocate for treating root causes instead of managing disease. With over 30 years of clinical experience, his work focuses on restoring mitochondrial health, optimizing metabolism, reversing chronic disease, and slowing biological aging using science backed interventions. Together, Dave and Mark dismantle common myths around protein, carnivore diets, ketosis, fasting, supplements, and longevity drugs. They explain why sugar accelerates aging faster than protein, how mTOR must cycle instead of staying suppressed, and why muscle, mitochondria, and metabolic flexibility matter more than calorie restriction. The conversation also covers nootropics, sleep optimization, neuroplasticity, AI driven diagnostics, and how functional medicine reframes aging as a reversible biological process rather than an inevitable decline. You'll learn: • How insulin and nutrient sensing control aging speed • Why mitochondria sit at the center of longevity and disease • The truth about mTOR, fasting, and protein intake • How ketosis and metabolic flexibility protect long term health • Where supplements and nootropics actually fit in brain optimization • Why functional medicine outperforms symptom based care • How AI and advanced testing are reshaping modern medicine Thank you to our sponsors! - MASA Chips | Go to https://www.masachips.com/DAVEASPREY and use code DAVEASPREY for 25% off your first order. -ARMRA | Go to https://tryarmra.com/ and use the code DAVE to get 15% off your first order. -OneSkin | Try OneSkin for 15% off with code DAVE at https://www.oneskin.co/DAVE. Dave Asprey is a four-time New York Times bestselling author, founder of Bulletproof Coffee, and the father of biohacking. With over 1,000 interviews and 1 million monthly listeners, The Human Upgrade brings you the knowledge to take control of your biology, extend your longevity, and optimize every system in your body and mind. Each episode delivers cutting-edge insights in health, performance, neuroscience, supplements, nutrition, biohacking, emotional intelligence, and conscious living. New episodes are released every Tuesday, Thursday, Friday, and Sunday (BONUS). Dave asks the questions no one else will and gives you real tools to become stronger, smarter, and more resilient. Keywords: longevity biohacking, functional medicine longevity, biological age reversal, mitochondria and aging, mTOR pathway aging, insulin resistance and aging, metabolic flexibility, fasting and longevity, ketosis and metabolism, protein intake and mTOR, muscle and longevity, inflammaging, chronic inflammation aging, mitochondrial dysfunction, nutrient sensing pathways, rapamycin longevity, metformin longevity debate, carnivore diet longevity, sugar and aging, brain optimization longevity, neuroplasticity and aging, sleep optimization biohacking, supplements for longevity, anti aging metabolism, human performance optimization, Dave Asprey longevity, Mark Hyman longevity Resources: • Mark's Website: https://drhyman.com/ • Dave Asprey's Latest News | Go to https://daveasprey.com/ to join Inside Track today. • Danger Coffee: https://dangercoffee.com/discount/dave15 • My Daily Supplements: SuppGrade Labs (15% Off) • Favorite Blue Light Blocking Glasses: TrueDark (15% Off) • Dave Asprey's BEYOND Conference: https://beyondconference.com • Dave Asprey's New Book – Heavily Meditated: https://daveasprey.com/heavily-meditated • Upgrade Collective: https://www.ourupgradecollective.com • Upgrade Labs: https://upgradelabs.com • 40 Years of Zen: https://40yearsofzen.com Timestamps: 0:00 - Trailer 0:45 - Introduction 4:49 - Aging as a Treatable Disease 7:50 - The Hallmarks of Aging 14:23 - Nutrient Sensing and Longevity Switches 17:37 - Time Restricted Eating and Autophagy 20:44 - The Four Longevity Pathways 21:49 - Metformin Debate 25:30 - Ozempic and Weight Loss 28:42 - Rapamycin and mTOR 36:23 - Meat, Protein, and Aging 39:46 - Protein Quality and Muscle Synthesis 45:50 - Protein Timing for Muscle Building 48:08 - Metabolic Flexibility 51:32 - Inflammaging 55:26 - Zombie Cells and Senescence See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jeff Lewis has had his fair share of drama this year and it seems he is finally fighting back. Things get darker for MJ and Tommy with daggers and threats bring thrown back and forth. Kyle Richards is madly in love and Dorit seems to have a few strong opinions about a lot of things. Dolores is outraged, speechless and heartbroken. Last, but not least, the VPR reboot suffers poor, some say horrible, ratings but Lisa Vanderpump says all is good. @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: MICROPERFUMES - microperfumes.com/velvet (Up To 60% Your Favorite Perfumes In Pocket Sized Vials) QUINCE - quince.com/velvetrope (Get Free Shipping and 365 Day Returns To As You Indulge In Affordable Luxury) MOMENTOUS - livemomentous.com (Use Code VELVET For 35% Off Your First Order on Creatine, Protein, Omega-3 Or Any Momentous Products) MOOD - www.mood.com/velvet (20% Off With Code Velvet on Federally Legal THC Shipped Right To Your Door) RAKUTEN - rakuten.co.uk (Go To Rakuten.co.uk, Download The App Or Install The Browser Extension To Earn Cash Back While You Shop At All Your Favorite Stores) PROGRESSIVE - www.progressive.com (Visit Progressive.com To See If You Could Save On Car Insurance) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices

Jessica Markowski steps Behind The Rope. Owning Manhattan's Jessica Markowski that is. Now that Season 2 of Ryan Serhant's Netflix show has taken the world by storm, Jessica is here to break it all down - highs, lows and everything and anything in between. Jessica chats her season of redemption, a teary eyed make up with Savannah, securing the first sale of the season and what working with Mr. Serhant is all about. Jessica weighs in on the drama between Nile/ Genesis and Jess Taylor, where she stands with Chloe and the best thing about NYC real estate. Last, but certainly not least, Jessica responds to the comments Tricia Lee has made about her during the season and in the press over the past few weeks. Did someone say Season 3? @jessicamarkowski @owningmanhattan @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - www.patreon.com/behindthevelvetrope  BROUGHT TO YOU BY: MICROPERFUMES - microperfumes.com/velvet (Up To 60% Your Favorite Perfumes In Pocket Sized Vials) QUINCE - quince.com/velvetrope (Get Free Shipping and 365 Day Returns To As You Indulge In Affordable Luxury) MOMENTOUS - livemomentous.com (Use Code VELVET For 35% Off Your First Order on Creatine, Protein, Omega-3 Or Any Momentous Products) MOOD - www.mood.com/velvet (20% Off With Code Velvet on Federally Legal THC Shipped Right To Your Door) RAKUTEN - rakuten.co.uk (Go To Rakuten.co.uk, Download The App Or Install The Browser Extension To Earn Cash Back While You Shop At All Your Favorite Stores) PROGRESSIVE - www.progressive.com (Visit Progressive.com To See If You Could Save On Car Insurance) ADVERTISING INQUIRIES - Please contact David@advertising-execs.com MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices