Podcasts about Quinoa

An edible flowering plant in the family Amaranthaceae

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Quinoa

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Best podcasts about Quinoa

Latest podcast episodes about Quinoa

Line on Agriculture

What is Quinoa?

YUMMI – Der Kinderpodcast
Ab über den Regenbogen-Berg zum Himmelskorn

YUMMI – Der Kinderpodcast

Play Episode Listen Later Nov 18, 2022 26:35


Bienvenido a Perú (Willkommen in Peru auf Spanisch)! Anna und ich waren auf großer Alpaka-Wanderung und zwar über den Regenbogen-Berg. Kein Witz, den gibt es wirklich! Eigentlich eine traumhafte Reise, wenn nur das widerspenstige Alpaka Kilari etwas freundlicher gewesen wäre. Sein schlechtes Benehmen machte die Suche nach dem legendären Himmelskorn ziemlich anstrengend. Ihr wollt wissen, was es mit dem Himmelskorn auf sich hat? Dann hört rein in unser neustes Abenteuer! Euer Ben Das gedruckte YUMMI Magazin mit vielen weiteren Infos rund um eine gesunde Ernährung bekommt ihr gratis in teilnehmenden EDEKA-Märkten. Besucht und folgt uns auf unseren Seiten: Website: www.edeka.de/yummi Instagram: www.instagram.com/yummi_podcast Facebook: www.facebook.com/yummi.podcast

Fleischzeit - Carnivore and more
Tina - von Plantbased zu Animalbased mit Innereien und Knochenbrühe

Fleischzeit - Carnivore and more

Play Episode Listen Later Nov 2, 2022 62:24


Tina ist 52 und fühlt sich jetzt mit der animalbased bzw. Weston A. Price – Ernährung sehr wohl. Alles begann bei ihr mit einer Formaldehydvergiftung. Sie begann zunächst mit einer vegetarischen Ernährung, was für sie einen schweren Blähbauch bedeutete, Energielosigkeit, ein unbefriedigender Allgemeinzustand. Also probierte sie Smoothies, vegan, rohvegan mit den Folgen Haarausfall. Mit der Vollkornkost von Dr. Brucker hat sie zunächst eine Besserung verspürt, dann aber einen totalen Zusammenbruch, wohl aufgrund von Übersäuerung und einen totalen neurologischen Ausfall mit Selbstmordgedanken. Später bekam sie dann auch allergische Reaktionen auf Getreide. Nach dem endgültigen Weglassen von jeglichem Getreide ging es ihr dann bereits wesentlich besser und sie begann automatisch immer mehr tierisches Eiweiß in ihre Ernährung einzubauen. An Knochenbrühe und Leber musste sie sich langsam rantasten. Inzwischen trinkt sie jeden Tag etwas Knochenbrühe. Sie denkt, dass ihr Nährstoffmangel einfach so groß war, dass sie beim Konsum von nährstoffreichen Lebensmitteln wie Leber und Knochenbrühe einfach zu große Ausleitungssymptome bekommen hat. Ein hoher Fettanteil hilft ihr sehr bei der Konzentrationsfähigkeit.Fleischzeit ist der erste deutschsprachige Podcast rund um die carnivore Ernährung. Hier erfahrt ihr Tipps zur Umsetzung des carnivoren Lifestyles, wissenschaftliche Hintergründe zur Heilsamkeit sowie ökologische und ethische Informationen zum Fleischkonsum.Andrea Sabine Siemoneit berichtet nach über drei Jahren carnivorer Ernährung über ihre Erfahrungen und Erkenntnisse. Außerdem interviewt sie andere Carnivoren.Ihr findet sie auf Instagram unter @carnitarierinAndreas Website, wo ihr auch Das Handbuch der Carnivoren Ernährung erwerben sowie den Link zum Coaching finden könnt: www.carnitarier.deHaftungsausschluss:Alle Inhalte im Podcast werden von uns mit größter Sorgfalt recherchiert und publiziert. Dennoch übernehmen wir keine Haftung für die Richtigkeit, Vollständigkeit oder Aktualität der Informationen. Sie stellen unsere persönliche subjektive Meinung dar und ersetzen auch keine medizinische Diagnose oder ärztliche Beratung. Dasselbe gilt für unsere Gäste. Konsultieren Sie bei Fragen oder Beschwerden immer Ihren behandelnden Arzt.

The FeedBak Podcast
274 - Skankfesting Hard with Mike Eaton

The FeedBak Podcast

Play Episode Listen Later Nov 2, 2022 95:21


Bak is joined by comedian, Mike Eaton discussing discovering comics at Skankfest 22', Kratom experience, disingenuous THC marketing, Key Glock vs Quinoa, Austin Speakeasy's, dancing in public, French chocolate, Pastry Academy, and more! #ShareDopeShit Mike: https://www.instagram.com/amauryguichon/ (@amauryguichon | Pastry Chef) , https://www.netflix.com/title/81207686 (School of Chocolate | Netflix) Bak: https://louisck.com/products/robert-kelly-kill-box (Robert Kelly: Kill Box) Follow Mike on IG: https://www.instagram.com/mike.is.eaton/ (@mike.is.eaton) Follow The FeedBak: https://instagram.com/thefeedbak (@thefeedbak) Subscribe to https://www.thefeedbak.com/subscribe-to-channel (The FeedBak YouTube Channel) Follow Hip Hop Bingo: https://www.instagram.com/recordplaylive/ (@recordplaylive) All episodes and show notes available at http://thefeedbak.com/ (thefeedbak.com) The FeedBak Podcast is also available on http://thefeedbak.com/spotify (Spotify), http://thefeedbak.com/stitcher (Stitcher), http://thefeedbak.com/googleplay (Google Play) and wherever you listen to podcasts.

Recipe of the Day
Quinoa and Feta Side Dish For Me

Recipe of the Day

Play Episode Listen Later Oct 19, 2022 5:38


Today's recipe is Quinoa and Feta Side Dish For Me.Here are the links to some of the items I talked about in this episode: #adHow to Cook QuinoaFine Mesh SieveMedium Sauce PanHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

TR90 - Frank Lomas
Tue Quinoa and Black Burrito Bowl and More Susan Mahon TR90 WMC

TR90 - Frank Lomas

Play Episode Listen Later Oct 11, 2022


Discussions on supporting friends, customers, and distributors in their Wellness/Fitness.

Parole d'Animaux
Quinoa au fenouil et pois chiches

Parole d'Animaux

Play Episode Listen Later Sep 28, 2022 1:26


 Les recettes sans cruauté de Corinne                                                                               

First Light with Rachel Smalley
On the Land: Co-Founder of Kiwi Quinoa Jacqui Cottrell talks growing quinoa in NZ

First Light with Rachel Smalley

Play Episode Listen Later Sep 26, 2022 4:28


See omnystudio.com/listener for privacy information.

Recipe of the Day
Quinoa Salad Bowl with Delicious Lemon-Hummus Dressing

Recipe of the Day

Play Episode Listen Later Sep 22, 2022 4:13


Today's recipe is Quinoa Salad Bowl with Delicious Lemon-Hummus Dressing.Here are the links to some of the items I talked about in this episode: #adHow to  Perfectly Cook QuinoaAir Fryer Crispy ChickpeasMedium Sauce PanBig BowlFlat WhiskTongsHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

Pruning To Prosper - Clutter, Money, Meals and Mindset for the Catholic Mom
Episode 49. [Meals] Prep Once To Enjoy Healthy, Gluten-Free Lunch All Week. 3 Easy Salad Recipes

Pruning To Prosper - Clutter, Money, Meals and Mindset for the Catholic Mom

Play Episode Listen Later Sep 14, 2022 11:38


Opening Bible verse: Numbers 11:5-6 I love the idea of a healthy salad for lunch especially since a sandwich is not an option on my gluten and corn-free diet.  In today's episode I talk about the benefits of batch cooking one big salad to eat all week long. Salmon and Quinoa Salad Cook 1lb of wild caught salmon to your liking and set aside.  When I make this as a main dinner, I give each person a portion of salmon on top of the salad.  When I make this as a big salad, I break the salmon into small pieces and mix it in with the salad.  Mixing the salmon in with the salad also allows you to purchase a smaller piece of salmon and stretch it. Cook 1 Cup Quinoa with 2 Cups of Chicken Broth and set aside. Place in large bowl: 1 can of chickpeas drained, 1 cucumber diced, 1 red bell pepper diced, 3/4 Cup of red onion chopped, 1 Cup parsley or cilantro. Prepare the dressing. Mix together 1/4 Cup olive oil, 1/4 Cup lemon juice, 1 Tlbs red vinegar, 2 cloves garlic pressed, 1/2 tsp salt and 1/4 tsp of pepper.   Add cooked Quinoa to large bowl.  Pour dressing over salad and toss to combine. Power Greens Salad can be found here: https://cookieandkate.com/favorite-green-salad-with-apples-cranberries-and-pepitas/ Napa Cabbage with Ginger Vinaigrette: Shred one head of Napa cabbage and 3 carrots. Dice 3 Scallions, 1 Cucumber, 1 avocado diced. Add 1 Cup of Peanuts to top. Top with ginger vinaigrette recipe here: https://www.foodandwine.com/recipes/ginger-vinaigrette   Enjoy!!! To work with me 1:1 or to schedule a 30 minute complimentary discovery call, please email me at: tightshipmama@gmail.com To watch this podcast on YouTube, click here: https://www.youtube.com/channel/UCyBOLMzUaXPRTy59xCxr76g To follow me on Facebook and join in live chats and classes, click here: https://www.facebook.com/tightshipmama If Instagram is your jam, here you go: https://www.instagram.com/tightshipmama/ To be added to the wait list for the next round of my signature course beginning this fall, click here: https://mailchi.mp/61d718553d87/pruning-to-prosper-wait-list  

Farming Today
14/09/22 Regimental Goat, Pork Plant closure, UK Quinoa

Farming Today

Play Episode Listen Later Sep 14, 2022 13:30


All this week we're talking about goats, in farming and in landscape management. But as the official ceremonies continue to commemorate the late Queen Elizabeth II, and welcome King Charles as the new Monarch - the role of the goat as Regimental Mascot has been in the spotlight. Anna Hill speaks to Goat Major Sergeant Mark Jackson from the 3rd Battalion of the Royal Welsh to find out why. Pilgrim's, one of the UK's biggest pork producers, says it is planning to close two of its processing plants. The company recorded an operating loss of £16 million in 2021. Pig farmer Kate Morgan explains how it has come at a time when the whole pork industry is under growing pressure, which has forced several farmers to stop production. And at the end of the hot summer we find out how the drought has affected one of the UK's more unusual crops - quinoa. Presented by Anna Hill Produced in Bristol by Natalie Donovan

Recipe of the Day
For People Who Don't Like Quinoa: Try This!

Recipe of the Day

Play Episode Listen Later Sep 12, 2022 6:07


Today's recipe is For People Who Don't Like Quinoa: Try This!Here are the links to some of the items I talked about in this episode: #adFine Mesh SieveMedium Sauce PanHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xoEpisode 316

Diet NPO Podcast
EPISODE 13: Panama City, Dietary Religious Practices, and Ugly Desserts

Diet NPO Podcast

Play Episode Listen Later Sep 8, 2022 15:48


EPISODE 13: Panama City, Dietary Religious Practices, and Ugly Desserts Today Zak talks about his recent visit to Panama, the different dietary religious practices, and his ugly after-school desserts. 1. Which of the following foods would not acceptable for dietary jewish law? A. Grilled Sirloin with Onions B. Tofu Stir Fry C. Cheese-Stuffed Portabello Mushrooms D. Chicken Alfredo 2. A patient is practicing Hindu dietary laws. Which of the following foods is the best source of thiamin that would fit with dietary guidelines? A. Salmon B. Sunflower Seeds C. Pork Loin D. Quinoa 3. Which beverage would be permitted for mormons? A. Caffeinated Soda B. Green Tea C. Coffee D. Beer DM for your RD Exam tutoring needs! Instagram: @zak_snacks Youtube: Zak Kaesberg MS, RDN

Our Mission Path
Quinoa Soup With Beef

Our Mission Path

Play Episode Listen Later Sep 3, 2022 3:25


Quinoa soup with beef Serves: 8-10 people. Seven out of seven Downing family members enjoy this delicious soup. Ingredients Instructions First.  Melt the butter over medium heat in soup pot.  Make a flavor base by adding diced onions, minced garlic, diced tomatoes, achiote, cumin… Continue Reading "Quinoa Soup With Beef"

You Won't Believe What I Ate Last Night
Flash The Pan: Smuggled McMuffins, chocolate shortage, and weird new flavors

You Won't Believe What I Ate Last Night

Play Episode Listen Later Sep 1, 2022 42:49


(S7 E17) Kate and Rick have lots of breaking news in this episode of Flash in the Pan. From a Halloween candy shortage by one of your favorite vendors, to Top Chef, to food smuggling, the hottest and craziest food news items are coming your way. What does Hulu's new show The Bear have to do with food? Exactly how close will famed English chef Gordon Ramsey and Rick get in the coming months? They also tackle the latest Tik Tok food sensation and why you may want to buy olive oil sooner rather than later! In the What I Ate section, a tasty quinoa bake and a cauli-cheese - that's right, a cauli-cheese and you'll have to tune in to find out what that is.  . . . . . You Won't Believe What I Ate Last Night is the ongoing conversation by Kate DeVore and Rick Fiori about their endeavor to be and stay healthy in a really tasty world with kindness and compassion towards themselves and others. Perfect if you are interested in: food, eating, diet, weight loss, weight management, health, fitness, compassion, kindness, meditation, mindfulness, humor, comedy, friendship, weight gain, foodie, podcasts, healthy eating.

Focus on Europe | Video Podcast | Deutsche Welle
German farmers plant new crops against drought

Focus on Europe | Video Podcast | Deutsche Welle

Play Episode Listen Later Sep 1, 2022 4:18


In Germany, farmers are struggling with the impact of heatwaves and drought. Jonas Schulze Niehoff in eastern Germany is no exception. Alongside the traditional grains and potatoes, he's now testing out drought-resistant quinoa and chickpeas.

Fokus Europa | Video Podcast | Deutsche Welle
Neue Pflanzen gegen die Dürre

Fokus Europa | Video Podcast | Deutsche Welle

Play Episode Listen Later Aug 31, 2022 4:19


Trockenheit und Dürre machen den deutschen Bauern zu schaffen, auch Jonas Schulze Niehoff in Sachsen-Anhalt. Darum baut er neben Getreide und Kartoffeln jetzt Quinoa und Kichererbsen an.

The Kosher Conversation: A STAR-K Media Production
[WEBINAR] Current Kosher Issues - Airline Meals, Quinoa and More

The Kosher Conversation: A STAR-K Media Production

Play Episode Listen Later Aug 25, 2022 44:02


In this webinar, originally broadcast Feb. 12, 2020, STAR-K Kashrus Administrators Rabbi Zvi Goldberg and Rabbi Boruch Beyer discuss current issues of kashrus including STAR-K certified kosher airline meals and book lice - bugs in quinoa. --- Send in a voice message: https://anchor.fm/kosher-conversation/message

Vegan Podcast
Bioverfügbarkeit von pflanzlichen Proteinen (erhöhen) #941

Vegan Podcast

Play Episode Listen Later Aug 25, 2022 24:02


Shownotes zur Episode und mehr: https://chromosome.de/protein-fuer-vegane-ernaehrung/  Eine Fülle von Themen besprechen Joanna und mr.broccoli in dieser Folge. U.a.: Kichererbsenthempeh vs. Soja Sprossen, Saatgut zum Keimen bringen Microgreens Hippocrates Institut Sprossen, Darm, lebendige Nahrung Alfalfa, Luzerne, Sprossen Sprossen Kohlenhydrate, Insulinspiegel Tempeh, Tofu Proteinanteil gekeimte Kürbiskerne Einweichprozess von Kernen und Saaten Haferflocken worst food ever Christian kauft fertige gekeimte Haferflocken Hafer ankeimen, quetschen Bioverfügbarkeit von Hafer Aminosäuren in Getreide, kombinieren mit Hülsenfrüchten kombinieren mit Quinoa, Amaranth, pflanzliche Proteine keine Monoproteine gekeimte Linsen, Mungobohnen, gekeimt = Keto Das Hippocrates Center: https://www.hippocratesinst-europe.com/life-transformation-programm/ Willst du wissen, welcher vegane Ernährungstyp du bist? Finde es hier heraus! Mehr mr.broccoli: Podcast auf Spotify Apple Podcast Mehr Podcast Abonniere meinen YouTube Kanal   *Disclaimer: Ich wurde von keinem der genannten Unternehmen bezahlt. Trotzdem die Markierung als „Werbung“, da ich Marken und Produkte genannt habe. Alle genannten Aussagen dienen lediglich zu Informationszwecken und ersetzen nicht den Besuch eines Arztes.

Naturally Savvy
EP #1116: SUMMER SHORTS - Nine Gluten Free Grains with Camilla V. Saulsbury

Naturally Savvy

Play Episode Listen Later Aug 23, 2022 9:42


Lisa is joined by Camilla V. Saulsbury who talks about nine gluten free grains:Amaranth , Chia seeds, Buckwheat, Millet, Oats, Quinoa, Rice, Sorghum, and Teff.Camilla V. Saulsbury is a writer, recipe developer, fitness trainer, endurance athlete, and creator of the healthy food blog Power Hungry. She also holds a PhD in sociology with specializations in food studies, health, and medicine. Camilla has been featured on the Food Network, "Today," "Good Morning America Health," QVC, "Katie," and in multiple publications including The New York Times, Women's Health, Runner's World, Men's Fitness, Southern Living, Clean Eating, Food Network Magazine, and Pilates Style. A native of the San Francisco Bay Area, she currently lives in Texas with her husband and son.

Car Dogs
#158 Bulletproof Quinoa Tortillas and finding the Pulse of America

Car Dogs

Play Episode Listen Later Aug 22, 2022 47:53


There was a lot to unpackage here and it gets pretty squirrelly but it's also just a podcast. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Nutricion con Valeria Rubio
Beneficios de la Quinoa

Nutricion con Valeria Rubio

Play Episode Listen Later Aug 20, 2022 14:30


La Quinoa es un cereal pero con un contenido muy importante de proteinas, vitaminas y minerales. Conoce todas sus propiedades, su modo de preparación y algunas recetas.

Startup Insider
Food-Startup Löwenanteil bekommt 2,6 Mio. Euro von Family Office (Bio • Finanzierung • Oldenburg)

Startup Insider

Play Episode Listen Later Aug 19, 2022 36:44


In der Nachmittagsfolge begrüßen wir heute Thomas Kley, Co-Founder und Co-CEO von Löwenanteil, und sprechen mit ihm über die Investition eines Family Offices in Höhe von 2,6 Millionen Euro. Löwenanteil verkauft gesunde und umweltfreundliche Bio-Fertiggerichte im Glas, die als vollwertige und sättigende Mahlzeit dienen sollen. Derzeit hat das Startup sieben verschiedene Gerichte im Sortiment. Der Hauptfokus liegt dabei auf veganen Speisen, wie zum Beispiel das Chili Vegano. Verbraucherinnen und Verbraucher haben im Onlineshop die Auswahlmöglichkeit eines flexiblen Abonnements oder eines einmaligen Kaufs. Das Sortiment wird durch vorgegarte und somit schnell zubereitete Bio-Superfood Beilagen wie Quinoa oder Reis ergänzt. Ein Fertiggericht von Löwenanteil hat ca. 500 Kalorien, kostet 6,99 Euro und ergibt zwei Mahlzeiten. Sie bestehen vollständig aus natürlichen Bio-Zutaten und sind reich an Protein, wodurch sie auch für Menschen mit Fitnesszielen gut geeignet sind. Löwenanteil wurde im Jahr 2017 von Robin Redelfs und Thomas Kley in Oldenburg gegründet. Im Jahr 2022 wird das Food-Startup nach eigenen Angaben 2 Millionen Gerichte an über 100.000 Kundinnen und Kunden verkaufen und hat sich einen achtstelligen Umsatz als Ziel gesetzt, was eine Verdreifachung des Umsatzes von 2021 darstellen würde. Dabei ist der deutsche Markt für das Startup der wichtigste. Durch ein neues Listing bei dem österreichischen Lieferservice Mjam wird aber auch die Stellung auf dem österreichischen Markt weiter ausgebaut. Nun hat ein Family Office 2,6 Millionen Euro in Löwenanteil investiert. Das frische Kapital soll in verschiedene Wachstumsmaßnahmen fließen, die hauptsächlich die Präsenz des Unternehmens im hoch-frequentierten Markt stärken sollen. Zudem soll aber auch die internationale Expansion, die Erweiterung des Produktsortiments sowie die Aufstockung des Teams vorangebracht werden. Für das kontinuierliche Wachstum und den nachhaltigen Erfolg des Food-Startups wird der Bestandsinvestor Square One Foods weiterhin als strategischer Partner dienen. One more thing wird präsentiert von OMR Reviews – Finde die richtige Software für Dein Business. Wenn auch Du Dein Lieblingstool bewerten willst, schreibe eine Review auf OMR Reviews unter https://moin.omr.com/insider. Dafür erhältst du einen 15€ Amazon Gutschein.

UBC News World
Morningside, AB Healthy Food Store: Get Non-GMO Quinoa Penne & Elbow Pasta

UBC News World

Play Episode Listen Later Aug 19, 2022 2:10


Where does your food come from? If you want to be absolutely sure that you're consuming only the best locally-sourced stuff, then you should only shop at Storehouse Foods. Call them at 888-378-0990 to learn more about their process. Find more details here https://storehousefoods.ca (https://storehousefoods.ca)

INGRID Y TAMARA EN MVS 102.5
Alberto Lati: Genios de Qatar; Conexión Retro con Jorge Muñiz, Valeria Rubio: quinoa.

INGRID Y TAMARA EN MVS 102.5

Play Episode Listen Later Aug 16, 2022 87:51


16 ago 22: el periodista Alberto Lati presenta el libro Genios de Qatar; Jorge Muñiz, en conexión retro, con la canción Casi siempre estoy pensando en ti; Valeria Rubio, nutrióloga, habla de la quinoa.

Tagesgespräch
Anne Challandes: «Braun ist das neue Grün»

Tagesgespräch

Play Episode Listen Later Aug 10, 2022 25:23


Trockenheit vertreibt das Vieh von den Alpen, Futter für den Winter fehlt, die Ernten sind schmal. Letztes Jahr dagegen gabs Regen im Übermass – wie ist Landwirtschaft im Klimawandel möglich? Und kann sie selbst klimaschonend werden? Die oberste Bäuerin, Anne Challandes, ist Gast im Tagesgespräch. Die oberste Bäuerin der Schweiz, Anne Challandes, reist viel durch die Schweiz. Der Blick aus dem Zugfenster hat ihr vor Augen geführt: «Braun ist das neue Grün». Die satten grünen Wiesen sind verschwunden, damit auch das wichtige Winterfutter für das Vieh. Ihren Mutterkühen hat sie zum ersten Mal Wasser auf die Alp bringen müssen, glücklicherweise konnte ein Traktor hinfahren. Die Getreideernte ist schmaler ausgefallen dieses Jahr. Seit längerem baut ihr Betrieb auch neue, resistentere Sorten wie Kichererbsen, Quinoa oder Lupinen an. Halten diese Sorten, was man sich von ihnen verspricht? Gesamtschweizerisch wird über Bewässerungssysteme diskutiert, da auch Flüsse und Bäche ausgetrocknet sind. Doch darf das Grundwasser weiter angezapft werden? Die Landwirtschaft selbst ist für bis zu einem Viertel der Treibhausgase in der Schweiz verantwortlich – wo will der Bauernverband und der Verband der Bäuerinnen hier ansetzen? Und ist eine klimaneutrale Landwirtschaft, wie sie der Biolandbau anstrebt, bis in zwanzig Jahren realistisch? Antworten auf diese Fragen liefert Anne Challandes, Präsidentin des Schweizerischen Bäuerinnen- und Landfrauenverbandes und Vizepräsidentin des Bauernverbandes. Für sie ist klar: «Es muss sich etwas ändern».

hr2 Der Tag
Chia, Goji und Quinoa - Wie super ist Superfood?

hr2 Der Tag

Play Episode Listen Later Aug 8, 2022 52:52


Gut gegen Stress, gegen Schmerzen, gegen Hautalterung. Gut für eine bessere Verdauung und für ein besseres Leben überhaupt. So super ist Superfood, glaubt man den Werbeversprechen. Chia, Quinoa, Goji, Algen & Co sind im Trend, haben oft einen langen Weg hinter sich und kosten viele Geld. Aber sind sie, nur weil sie exotisch klingen und wir sie nicht kennen, besser als Haselnuss und Grünkohl? Oder können sie vielleicht sogar - außer einem leeren Portemonnaie - noch andere gefährliche Nebenwirkungen nach sich ziehen?

Lexman Artificial
Underrating Quinoa, Pulmonates and Other Small Wonders?

Lexman Artificial

Play Episode Listen Later Aug 7, 2022 11:02


In this episode, Lexman and Peter Woit discuss the quinoa craze and why people seem to be underrating it.

Twisted Teachers
Communal Supples and Quinoa Reeves

Twisted Teachers

Play Episode Listen Later Aug 4, 2022 48:55


Kim and Jen talk about all the things in this episode. They discuss phones in the classroom, communal vs. individual school supplies, and fake Keanu Reeves following Kim on Tik Tok. Did you know some school systems are mandating that a lesson plan be broken into percentages for each component of the lesson?  Merch!https://www.palmbeachpost.com/story/news/columns/2022/07/29/new-fla-law-allows-vets-sidestep-certification-education-teach/10171693002/https://www.foxnews.com/lifestyle/florida-schools-hiring-military-veterans-teacher-vacancies-classrooms

The No Cap Health Show
065 - Does Eating Cooled then Reheated Rice Lower Blood Sugar? Part Two

The No Cap Health Show

Play Episode Listen Later Aug 3, 2022 9:53


https://www.dropbox.com/s/3lrbi018n1nnpk1/NCHS065%20-%20Does%20Eating%20Cooled%20then%20Reheated%20Rice%20Lower%20Blood%20Sugar_%20Part%20Two.pdf?dl=0 (Click here) to download the full transcription as a formatted PDF. Episode SummaryWelcome to The No Cap Health Show, a weekly podcast where Dr. Brian Boxer Wachler uses his decades of experience in medicine and ability as an expert researcher to provide a light-hearted approach and share health trends popular on TikTok. In this episode, Dr. Brian provides his Cap/No Cap analysis on Part Two of today's topic: Does Eating Cooled then Reheated Rice Lower Blood Sugar? What are some of the health risks associated with blood sugar spikes? What does the immune system have to do with cancer? Find out in today's episode! If you're enjoying the show, we'd love it if you leave the show a Rating & Review at https://ratethispodcast.com/NoCap (RateThisPodcast.com/NoCap). Key Takeaways01:07 – Dr. Brian continues his discussion on all things Blood Sugar 04:00 – The risks associated with having your blood sugar spike 06:02 – Cancer and the immune system 08:15 – Dr. Brian provides the Cap/No Cap Recap of today's episode, teases next week's topic, and reminds listeners to Rate and Review this podcast on https://ratethispodcast.com/NoCap (RateThisPodcast.com/NoCap). Tweetable Quotes“I'm laughing because I love to mispronounce this word. I always grew up mispronouncing it and I still do kind of on purpose because it's the way I used to pronounce it. ‘Quinoa,' but I like to call it ‘KEN-O-WAH'.”(02:28) (Dr. Brian) “So one of the main issues why high sugar - unintended, so to speak - is that it causes something called AGES, or Advanced Glycation End Products. Now, these are fairly toxic. They're caused by reactions between sugar and other types of proteins in your body and they are really high on the suspect list for causing some of these problems.”(04:48) (Dr. Brian) “I do want to make one comment about cancer. A lot of people aren't aware of this. Cancer is also regulated by the immune system.”(06:09) (Dr. Brian) “Just to recap about the rice. If you cool the rice overnight and heat it up the next day and you're concerned about your blood sugar, then that does help blunt the spike in your blood sugar.”(08:15) (Dr. Brian) Resources MentionedDr. Brian's amazing new book on social media, INFLUENCED, featuring his incredible insights and experiences along with many of your favorite influencers. Endorsed by many influencers including Rob “Gronk” Gronkowski - https://www.influencedsocialmedia.com/ (https://www.influencedsocialmedia.com/) DM Dr. Brian your questions and we will respond back with answers - https://v.cameo.com/F5MH0Hglnmb (https://v.cameo.com/F5MH0Hglnmb) https://www.boxerwachler.com/ (Dr. Brian's Website) https://www.tiktok.com/@brianboxerwachlermd? (Dr. Brian's TikTok) https://www.instagram.com/drboxerwachler/ (Dr. Brian's Instagram) Please remember, Dr. Brian is a doctor, but he is not your doctor. He is here to provide general information, not medical advice, so you should always check with your doctor before relying on any information. Podcast Production & Marketing provided by FullCast Copyright. Advanced Vision Education, LLC See https://omnystudio.com/listener (omnystudio.com/listener) for privacy information.

Gaia Translate
The Great Spirit of Quinoa

Gaia Translate

Play Episode Listen Later Aug 2, 2022 30:41


Receive timely guidance from the Great Spirit of Quinoa in this episode of Gaia Translate. Be sure to follow or subscribe to the Gaia Translate podcast so you don't miss an episode of these powerful and timely conversations with the spirits and sentient beings of the natural world. Please like, rate, review and share this episode which allows more listeners receive these remarkable messages. Want to connect with me further? Great! Follow me on Instagram @gaiatranslate and reach out with your questions or comments. Want access to the transcript and show notes for future episodes? Visit our website at www.gaiatranslate.com  Please rate, review and share the GaiaTranslate podcast with your friends and colleagues so that more of us are able to receive this timely communication from the greater family of life we are all a part of.  A note to my listeners about where these channeled sessions with the spirits of nature take place. Unlike a typical podcast, I am not channeling in a space that has been set up for recording audio - Rather I am channeling in my meditation loft or outside in a natural setting. To put it another way, these channeled sessions are recorded ‘on location' and for this reason the sound quality may not be at the level of one who sits in a studio-like environment and carries on what my guides refer to as a human-to-human discourse.

BeSimply
BeSimply...Mango Lassi + Soul Foods + Hydrate {Mind You+Food}

BeSimply

Play Episode Listen Later Jul 31, 2022 30:54


Summer Seasonal Focus: Cooling Mango Lassi. Super Easy Nutrient Rich Snack. Listening to you. Cultivating an agricultural relationship with planet earth and all of you.Learn how to listen to you. Seasonal food conversations with a deep passion to serve your well being and the well being of others.“Nothing is softer or more flexible than water, yet nothing can resist it.” Lao TzuMango LassiIngredients1 cup chopped very ripe mango 1 cup plain greek yogurt or coconut yogurt1/2 cup coconut milk (or coconut water)4 teaspoons honey or coconut sugar, more or less to tastePinch ground cardamom and cinnamon1 sprig of fresh mint1/4 cup fresh or dried coconut fleshInstructions:1. Blend. Enjoy.Quinoa Cocoa BarsIngredients4 dates, pitted1 cup slow cook, whole rolled oats3/4 cup uncooked quinoa1/2 cup sunflower seeds1/2 cup pumpkin seeds1/2 cup almond butter1/3 cup honey or maple syrup1/4 cup cocoa powder1 teaspoon vanilla extract1/4 teaspoon himalayan saltTo taste of Cardamom and CinnamonTopping1/4 cup cocoa chocolate melted with 1 tablespoon coconut or raw sugarInstructions: For recipe and instructions email s@suzannetoro.comFor all recipes mentioned in this show e-mail s@suzannetoro.com in Subject: Mango Lassi. Cultural Preservation.Body: Recipes Please….Research, Label Wisdom. Places to start exploring, traveling, recipes and mother nature.Natural ways to eat: Silica, Amino Acids, Peptides and ProteinsNatural Foods to explore (these include all or some of the combinations): Seamoss, Diatomaceous Earth, Quinoa, Horsetail Extract and More. Amino Acids: Quinoa, Beef, Fish, Dairy, Buckwheat and Soy (organic).31 Evidence -Backed Health Benefits of Diatomaceous Earth Sea Moss and Algae Rich in carbohydrates, lipids, proteins, amino acids and minerals. QuinoaAs Inspired, support and explore your local Farm Stands, Farmer's Farms and neighborhood community garden plots. Earthbound Farm Organic.Ayurveda Practice: Cool Off. Summer Soak. Blend a summer oil to cool your entire system and keep your fire in balance. For recipe and instructions email s@suzannetoro.comMusic: 'BeAware' Cadre Scott Alive Dante Marino  Suzanne Toro Humanity and Earth Align+Focused OfferingsNew Earth  Superfeast  Living Tea  KindSpring  Formula Flawless ZinZino Balance Oil Human GarageProduction brought to you by OmToro Wellness + Media

El Free-Guey
¿Importa el tamaño a la hora de blanquear los ojos?

El Free-Guey

Play Episode Listen Later Jul 28, 2022 13:21


Ernesto balance nos platica sobre alimentos saludables como la Quinoa y sobre consejos para sobrellevar con buena salud, la fuerte ola de calor que nos esta golpeando en los Estados Unidos.

Flower Power Garden Hour
Flower Power Garden Hour 150: Cut Flowers, with Wyatt Emig

Flower Power Garden Hour

Play Episode Listen Later Jul 23, 2022 62:31 Very Popular


Who doesn't love flowers, and they are even better when you can pick and make a bouquet out of them. I talk with the Mendocino Coast Botanical Garden's horticulturalist, Wyatt Emig, about his process of growing flowers. He shares his must have seed trays, soil conditioning tips and favorite flowers to grow. Wyatt can found at: Website:  gardenbythesea.org Instagram:  @wyatt.emig Instagram: @mendocinocoastbotanicalgardens Facebook:  @MendocinoCoastBotanicalGardens   To ask questions for future shows, submit them at: Facebook Instagram email Marlene at marlenetheplantlady@gmail.com Find Marlene over on YouTube, Instagram and Facebook

Married to the Games Podcast
Episode 514: Quinoa

Married to the Games Podcast

Play Episode Listen Later Jul 22, 2022 85:43


Oooooweeee more tech problems this week, but for pros like us... We got this! We think..... The guys break down Playstation's new loyalty program, Discord voice chat on Xbox, and much much more!! Articles: Sony announces PlayStation Stars, a loyalty program for gamers https://www.washingtonpost.com/video-games/2022/07/14/sony-playstation-stars-announcement/ https://blog.playstation.com/2022/07/14/introducing-playstation-stars-an-all-new-loyalty-program/ Discord voice chat is coming to Xbox https://www.theverge.com/2022/7/20/23270362/discord-xbox-voice-chats-microsoft Learn more about your ad choices. Visit megaphone.fm/adchoices

El Free-Guey
Andrés García se quiere morir en paz

El Free-Guey

Play Episode Listen Later Jul 22, 2022 11:32


La Quinoa: El alimento sustitutivo del arroz y que puede ayudarte a tener una rutina de nutrición más saludable. Atención a estos consejos con Ernesto Balance nuestro experto fitness. 

Living Well with Multiple Sclerosis
Demystifying Gluten | S4E54

Living Well with Multiple Sclerosis

Play Episode Listen Later Jul 20, 2022 34:40


Bio:   Dr. Colin Bannon is a retired medical doctor (GP-General Practitioner) who was diagnosed with MS at the age of 58. He was born in London and after early years working in farming and factories, studied medicine in Sheffield, qualifying in 1985. He was a GP in Devon for over 20 years.   Colin realized that smoking, the western diet, and stress were the main reasons for the development of the chronic diseases filling appointment lists and hospital wards. As a result, he developed an interest in preventative medicine, focusing on the impact that a diet high in sugar and fat has on the health of his patients.   Since his own diagnosis he has followed the OMS Recovery Program and remains in good health, relapse-free and with scans unchanged since diagnosis. He leads a local OMS discussion group and is working with the local MS team to help promote the benefits of a healthy lifestyle to people recently diagnosed with MS. Colin was also one of the presenters at the AMEX 2017: 7 Steps to Overcoming MS Event.   Colin's hobbies are politics, growing food, writing, and contemplating the future while having fun with his grandson.   Questions:   Welcome to the program, Colin, and thanks so much for joining us on Living Well with MS. Before we dig into the sticky and spongy topic of gluten and MS, can you please share a little about your personal and professional backgrounds, namely your medical experience and history with MS and Overcoming MS? Before we dig into some more specific questions, since the topic of this episode is demystifying gluten, can you help us demystify it and tell us what gluten is? Now that we have established some of your medical and MS credentials, how did your interest in gluten and its connection to MS come about? I know this is a bit of a reductive question, but let's cut to the heart of the matter – is gluten bad for people with MS? How do you handle gluten in your own diet? What are some of the interactions gluten has with the body that may not be great if you have MS? Is there a growing body of scientific research into gluten and MS that you can tell us more about? How does someone with MS determine if they should avoid gluten? Many gluten-free foods are full of other bad ingredients, like loads of sugar. Since someone following a diet like OMS recommends is already cutting many things out in the interest of improving their health, how do you find gluten-free substitutes to replace some of your favorite glutinous foods but which don't raise other dietary red flags? Is there a need to re-evaluate dietary recommendations like the ones OMS offers and give more due consideration to the question of gluten? Before we sign off, any final thoughts or recommendations on the topic of gluten and MS? Thanks so much for being our guest on Living Well with MS, Colin. Your insights on gluten and MS have been incredibly useful and enlightening. And I encourage everyone to learn more about this important topic, and Dr. Colin Bannon, by checking out the information and links in our show notes for this episode. Thanks again, Colin, and we hope you tune in next time for another all new episode of Living Well with MS, and our sister podcasts, Ask Jack and Living Well with MS Coffee Break.   Coming up next:   On the next (and 34th) edition of our Coffee Break series, meet Leah Tsirigotis, contributor to the Overcoming Multiple Sclerosis Handbook chapter on Prevention and wife of OMSer Alex Tsirigotis. Premieres July 25.   Don't miss out:   Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. For your convenience, a full episode transcript is also available on all platforms within 72 hours of each episode's premiere. If you like our program, don't be shy and leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions for future guests and episode topics by emailing podcast@overcomingms.org.   S4E54 Transcript Demystifying Gluten   Geoff Allix (00:01): Welcome to Living Well with MS, the podcast from Overcoming MS, the world's leading multiple sclerosis healthy lifestyle charity, celebrating its 10th year of serving the MS community. I'm your host, Geoff Allix. The goal of our organization and this podcast is to inform, support, and empower people with MS to lead full and happy lives. We're excited you could join us for this new episode. Make sure to check out this episode's show notes for more information and useful links. You can find these on our website at www.overcomingMS.org/podcast or on whichever podcast platform you use to tune into our program. If you enjoy the show, please spread the word about us on your social media channels or leave a review wherever you tune into our podcast. Have questions or ideas to share? Email us at podcast@overcomingms.org. Or you can reach out to me directly on Twitter @GeoffAllix. We'd love to hear from you. Finally, don't forget to subscribe to Living Well with MS on your favorite podcast platform so you never miss an episode. And now, let's meet our guest for this episode.   Welcome to the latest edition of the Living Well With MS podcast. This edition is on demystifying gluten with Dr. Colin Bannon. Dr. Bannon is a retired medical doctor or GP, who was diagnosed with MS at the age of 58. He was born in London and after early years working in farming and factories, he studied medicine in Sheffield, qualifying in 1985. He was a GP in Devon, England for over 20 years. Colin realized that smoking, the Western diet, and stress were the main reasons for the development of the chronic diseases filling appointment lists and hospital wards.   As a result, he developed an interest in preventative medicine, focusing on the impact that our diet, high in sugar and fat, had on the health of his patients. Since his own diagnosis, he has followed the OMS program and remains in good health, relapse free, and with scans unchanged since diagnosis. He leads the local OMS discussion group and is working with the local OMS team to help promote the benefits of a healthy lifestyle to people recently diagnosed with MS. Colin was also one of the presenters at the Amex 2017 7 Steps to Overcoming MS event. Colin's hobbies are politics, growing food, writing, and contemplating the future while having fun with his grandson.   So welcome to the program, Colin, and thanks so much for joining us on Living Well with MS.   Colin Bannon (02:22): Hello, good to be here.   Geoff Allix (02:24): And before we dig into the topic, and we talk about [inaudible 00:02:29] to MS. Could you share with us a bit about your personal/professional backgrounds, your medical experience, and also your history with MS and OMS?   Colin Bannon (02:41): Oh, well, I left school rather early and started working on farms, which gave me an early interest in food and its production.   Geoff Allix (02:48): That's fantastic. If you want to become a doctor, I think that's always the advice is leave school early.   Colin Bannon (02:54): It was in my case, but I went into medicine at the age of 25 and worked in the NHS for 25 years, as a GP for 20 years. And then developed MS. I was diagnosed with MS at the age of 55, but of course, like so many of us, once you get the diagnosis, you realize soon as if you develop the illness there; I think I developed the illness when I was 18 after infectious mononucleosis glandular fever, and had various little symptoms through my life till it finally got to the point where with all the modern technology of scanning and so on and so forth, I was able to get to the point where I realized I had MS, which came to me as a bit of a shock as it does for us all, because up to then I've been relatively healthy. But it did, for me, explain a lot of very strange phenomena in my life, which was good. In a way, it was a relief to have the diagnosis because a lot of things became very clear. I'm also a food grower with a bit of a farming background. I've got enough space where I live to grow my own food, and I've become acutely aware of how good food is good for us. Fresh food is just unbelievably good. And I think the combination of being a GP, appreciating the health-promoting benefits of food and having MS myself. So, we want somebody like us all who need to tighten up on our diets and make sure we do our best, puts me in a position where I find myself knowing quite a lot about this topic.   Geoff Allix (04:32): And actually, you are very good at sharing as well because we are in the same OMS Circle. So actually you share a lot of information there on all sorts of things, like COVID and, yeah, you're very happy to share what you know, aren't you?   Colin Bannon (04:51): Well, I always thought I'd like to write a blog, but never quite got around to it because when the pandemic came along with lockdown, I thought, "Wow, we've got, we've all got more time." So I started writing the blog about COVID and very much along the same lines, really, because the healthier you are, the better chance you have of doing well with COVID, which it seems like we were all going to come across at one point or another, or most of us anyway, and many of the same messages that applied to people with MS applies to the population at large to look after your health. So I started writing a blog and doing a bit of research every day to back it up. So that became another little facet to my obsession with food and health and the relationship between lifestyle, and how we feel and how we enjoy life.   Geoff Allix (05:41): So we're going to be talking about gluten. And just before we get into specific questions, just on a general point, what is gluten?   Colin Bannon (05:51): We can think of gluten as the scaffolding, which holds grains together in a way. I mean, the Latin for gluten, the place where it comes from is for glue. And it's literally the protein structure that holds wheat together. And for humanity, it's had a huge impact because it gives bread, and gives flour and thus bread, or it gives dough. I should say more specifically, this sort of elastic, gluey property. Also, you can make bread out of it, which can be preserved to a degree. And we've been doing that for 30,000 years now, and it's had a big impact on human development because it's been one of those staple foods, which can be relatively easily grown, critically important. It can be stored. So populations could get through the winter and it can be processed into bread relatively simply in what was historically most people's own kitchens. So it's had a huge impact on humanity for the better, mainly because it's a highly nutritious food, but there are as we will come to shortly some issues with it, which we all need to be aware of. It's the scaffolding in a way that holds the whole thing up.   Geoff Allix (07:03): Yeah. And actually, the portability is one of those sorts of things. You mentioned that just think where we live, that pasta is a sort of go to staple. And, I make my own pastas, which are very OMS friendly pastas. I always found quite handy if I get [inaudible 00:07:24] because I used before the pandemic, I traveled a lot and I'd always go with several pastas because they were like a big solid full meal. And so I could then sort out where I could eat when I got to a place in the world, but I had my sort of couple of pastas. [inaudible 00:07:43], but that is... Yeah, how do you do that with that? But anyway, that's sort of more of a question for someone like Jack. How do you make something transfer if you're not gluten?   Colin Bannon (07:55): We'll come to that.   Geoff Allix (07:56): So straight to the sort of heart of it then is gluten bad for people with MS?     Colin Bannon (08:08): No, generally speaking, it's not, that's the first thing to say, but people with MS are human beings like anybody else. And about two in a thousand people with MS will have a proper wheat allergy. Come out with rashes and all sorts of symptoms when they're exposed to wheat.   Geoff Allix (08:24): So like someone with celiac or something like that?   Colin Bannon (08:27): Well, celiacs the next thing. 1% of the population now have celiac disease.   Geoff Allix (08:32): Right.   Colin Bannon (08:32): And I think it's like about 1% of the population with MS will also have celiac disease, which in the UK would be about 1,300 people. Some of those would've been undiagnosed. I mean, most people with celiac have it... Severe celiac, have it diagnosed in childhood, it causes really significant symptoms, but for a lot of people, it scrambles on and it's not quite bad enough to get you to the doctor, but it interferes with life. But when you get diagnosed with MS and you try and improve your health, then unwanted gut symptoms start to become more important. So for anybody with MS who thinks they may have gluten problems, it's important to see a doctor again, there's blood tests.   There are various things that can be done to diagnose that. As I say, there's 1,300 people in the UK out there who would have a formal diagnosis of MS and celiac disease. And it's important to get on top of both of them. Underneath that, there's about one in 10 people in the country who report symptoms of intolerance to gluten. As you mentioned a moment ago, who have trouble with wheat and all its products. And there's irritable bowel syndrome with which it shares an overlap. And there's something called nonspecific gluten sensitivity, also gray areas, fairly poorly defined conditions. But the common feature of which is people who eat bread or bread products, maybe above a certain dose and then have symptoms of bloating too much, mild abdominal pain and not feeling very well. And for the one in 10 people who experience those things, it's very important to take certain measures to define your relationship with gluten.   I guess the first thing to do in those situations, unless you feel sufficiently unwell to need a doctor, in which case that's the thing to do. But if it's just one of those background grumbling issues, it's fair enough to try a gluten-free diet, which involves giving up grain cereals, basically, which can sometimes be a good thing in itself because the average Western diet of course includes breakfast cereals, which to me are often long-acting metabolic poisons. They're largely low-quality grains, lots of sugar, lots of processed chemicals. And they're pretty bad for you, anyway. But if you give up gluten, you give up a lot of good food, but you also give up a lot of bad food. So I guess just taking a step back, the first thing to do, if you are worried about gluten sensitivity, is to get bad processed food out of your diet. And just if you're going to buy bread, buy really good stuff and see if that makes a difference. And if that doesn't make a difference, giving gluten up altogether is a bit more of a challenge, but it needs doing and then waiting for six weeks to see how you are. Now, if after six weeks you feel a lot better and you think right, I'm sensitive to gluten, I would suggest the thing to do then is to reintroduce it into your diet, not the processed stuff, but high-quality grains and high-quality bread. Just to see if your symptoms come back, because if your symptoms don't come back, you could think, well, it's probably not the gluten and it may be something else you can placebo effect from taking positive action in your life. You may have given up the low-quality stuff, which is very bad for your stomach.   Geoff Allix (12:12): So let's say the good [inaudible 00:12:14]. So I've periodically sort of made my own sourdough and stuff because of lockdown, with time on my hands. And also there was no bread in supermarkets. So is it to the extent of making your own sourdough, or if you are in the supermarket and rather than buying the stuff that's in plastic bag, you go to the back and buy the stuff that they've sort of baked. Well, I think they sort of part bake it, don't they? In store, but there's sort of stuff that's the fancier stuff at the back of the store, that's not in a plastic bag. Is that acceptable? Or are you saying you really need to be making your own sourdough type situation?   Colin Bannon (12:56): I think it's a halfway house. The quality in supermarkets, there's a lot of stuff wrapped up in plastic, which is highly processed. And incredibly, when you talk about supermarkets, 60% of the calories we eat in this country now come from ultra-processed foods. And many of the breads are in that category. And that they're a real issue for anybody with MS or any human being on the planet, I think. I'm lucky here, because I've got a bakery up the road, which is a small enterprise run by a family. They get their grains from an organic farm in Somerset and including spelt wheat, which they can make for me. And it has no effect on me at all. And, in fact, has a positive effect because it was very healthy food that cost three pound 50 a loaf for two kilo loaf and the two kilo loaf of white standard off-the-shelf bread costs what, 60 P or something?   So there's an issue there for people who are struggling with finances, but real locally made bread that, you know it's provenance. You make it yourself from grains that you may know where they come from, is the ideal. Anything less than that in a way is less than ideal. But again, you got to take a step back and think, well look, is it bothering you? We're all different. If you've been eating the same bread for years and you're really not having a problem, well, then you just needn't worry. You just carry on doing what you're doing. It's that 10% of people who are having trouble with bloating and tiredness who are concerned about a connection between what they're doing and their MS symptoms who need to take a step back and think, right, let's make sure I haven't got a serious problem by seeing a doctor. Let's try and exclude gluten by going first, as I said, just try only finding a source of high-quality bread and sticking with that to see if that makes a difference. And if you're still not getting symptoms for six weeks, two months, reintroduce it and see if your symptoms come back. And at that point, you'll pretty much know where you are.   Geoff Allix (14:57): And how do you handle gluten in your own diet?   Colin Bannon (15:01): Well, I've never really had much of a problem with gluten. So I think I'm one of the 90% who are just okay with it. But in terms of the OMS philosophy and my own philosophy to food, I like, as I said, I'm lucky to have a baker up the road who can provide me with high-quality product. I wouldn't, I don't think, buy bread on a regular basis from vast majority of supermarkets, because it's just not the quality I want and I can afford to pay three pound 50 for something which I think is about the price for high-quality product. And that's what I do. I also don't eat biscuits, buns, cakes, bagels, any of that processed food. As a little aside, my grandson's five, he just started school. He came home one day with some bagels from school or white bread bagels, which they didn't eat. It ended up coming to me because I put all the waste food into my wormery and I put these bagels there. These bagels were sitting in the middle of my wormery and the worms wouldn't eat them.   Geoff Allix (16:07): Wow.   Colin Bannon (16:09): They actually upset the whole ecology of my wormery which actually went to putrefaction, and it caused terrible trouble. And it turned into this horrible gloopy white stuff that honestly, bacteria, fungi, moles, mice, and worms wouldn't touch with a barge pole. Now, if those organisms aren't going to eat this stuff, nor should we.   Geoff Allix (16:31): That's what made me realize about tea bags, actually. That tea bags are not biodegradable or I think they are now actually in the UK, but they weren't a few years back because that would go into the wormery and all the tea bits would be gone, but the tea bag remained and you're like, okay, that's not biodegradable, is it? You think it was you think it's just made of paper, but it's not.     Colin Bannon (16:54): No, that's right. I think there's a pervasive thing going on where as a population we've gotten used to doing certain things like eating, drinking tea out or plastic tea bags. I mean, most of us didn't even know that was going on.   Geoff Allix (17:05): Well it looks like paper, doesn't it? So [inaudible 00:17:09].   Colin Bannon (17:08): Exactly. And then, there's a food thing where you get used to the food you're eating when you carry on eating it and you get used to feeling a certain way. And my experience as a GP, helping people improve their diet is transformative. So if you move away from bagels and buns and cakes and biscuits and confections and wheaty confectionary and move to a healthy wheat-based bread or whatever other products you want to get that are high quality, you can start feeling a lot better. And for a lot of my patients and I've seen it with people with MS, you start eating a healthy diet with good quality stuff in it, not the sort of stuff the worms won't touch. And you suddenly think, my God, I feel so much better.   And I've had patients say to me for 20 years I have felt rubbish compared to how I feel now on this diet. And it's a wonderful thing to do, and it gives us a certain power over our own lives to improve how we feel. But I guess one of the traps with gluten is I think there's about 3% of the population now who are on the gluten-free diet. The industry's worth 17 billion a year producing gluten-free foods, which are often not very high quality. And there are quite a few people out there who are not sensitive to gluten who are eating restrictive gluten-free diets, who would actually probably benefit from the nutrients available in well produced, organically farmed wheat.   Geoff Allix (18:42): And I think that's a big thing with food production generally that you can be vegan and really unhealthy because there's loads of vegan stuff in the supermarkets now, but generally it's massively processed. And equally I went down the gluten-free aisle the other day because I've just started to try cutting down gluten slightly like you're saying there's loads of gluten-free stuff, but you look at the ingredient list, and it's like half the packet long. And you think that's for something like... a loaf of bread or something that's massively processed.   Colin Bannon (19:19): Well, the food industry is well advised by their food technologists and their advertising agencies and they know how to get people to eat their stuff. And it's another feature of our age, which is I'm certain has something to do with the increasing prevalence of [inaudible 00:19:35] as well as other various diseases that some of us are eating the worst diets ever consumed by human beings. When you look at some of the products you experience in the free from aisle and you go to supermarkets and look around, you think, well, 50 years ago, a 100 years ago and all the time that human beings walked this earth prior to that, we never had the sort of food we're eating now. And when you look at those products, we really shouldn't...   Like the worms, we shouldn't touch them with a barge pole. And I think one of the issues with gluten is before you go to the nuances of gluten and the gluten-free diet you've got to remove the really bad stuff the highly processed sugary foods full of all sorts of preservatives and chemicals, which may be upsetting your microbiome, which of course is the focus really of where gluten has an impact on many people.   Geoff Allix (20:32): Yeah. And so what interactions can gluten have for people with MS?   Colin Bannon (20:39): Well, I guess in a way the same interactions it has with anybody else in that if it's low-quality wheat in low quality food, which contains gluten, then it's going to make you feel worse. If you have a high sugar product, if you have two donuts with a coating of sugar made out of white bread, I actually think an hour later, you're feeling worse, your metabolism's been upset, your blood sugar's gone up and peaked, your insulins come up to try and get it out of your blood. It's ideal for the food industry, leaving you feeling hungry a couple hours later. So you'll have another donut. There are these traps that we all get into with poor food when it comes to gluten specifically. I'll go back to what I said earlier in that if you're having real problems with gluten, you may well have already been diagnosed celiac, but if you really get terrible bloating, loose motions, feeling tired after you've had a wheaty meal, then it's worth seeing your doctor. There are blood tests you can do to screen for celiac disease. And if they're positive, it's worth going on to more sophisticated tests to make sure that's what you've got. Because if you've got celiac disease, then you need to avoid gluten totally for life.   But again, for a lot of people, it's just you mentioned earlier on that if you have a sandwich, have a breakfast cereal in the morning and a sandwich for lunch and donut halfway through the afternoon or pizza for the evening, that is an incredible dose of wheat. And you could take a step back and think, well perhaps just have a sandwich for lunch and leave the rest, just get the balance right between what is a very nutritious food and the volume of this stuff you can just get through. And, in a way, if you're eating the wrong foods, the key to people MS is it causes inflammation. And that's exactly what we want to avoid in MS. And that's probably mediated through the microbiome.   Geoff Allix (22:40): So if someone is trying to cut down their gluten, what's the best way of finding good gluten-free substitutes?   Colin Bannon (22:52): Well, looking at the label for one thing to find out what its provenance is, where it's come from. And indeed, if a food has a label, I'd already be suspicious because the bread I buy up from a trusted bakery up the road comes in a paper bag. It doesn't have any labeling attached to it at all. So if you're already reading a label, you should be suspicious. Gluten-free products I'm not a big fan of, as you said earlier on, that they've got a list of ingredients, as long as your arm. I don't think my experience of them is that they're as tasty. And I don't think they're as nutritious as the real thing. So I would personally avoid gluten-free products. And if you genuinely want to get gluten out of your life, then I would get grains and cereals out of your life and concentrate on the whole range of other foods, which will provide you with the nutrition you need.   Geoff Allix (23:45): So when you say grains, just to be sort of specific, we're talking mostly wheat. I mean, sort of rice is fine, presumably.   Colin Bannon (23:55): Yeah. Rice is fine. Quinoa is fine. A lot of others... Yeah.   Geoff Allix (23:55): Oats. Oat milk and things like that.   Colin Bannon (24:02): Oats are variable. But again, you're getting into a gray area there where you've got to say, look, we're all individual. We all react in different ways. Try things. If things make you feel bad, then have a good think. If they don't make you feel bad, you're probably fine. And you can carry on with them because, especially with OMS, if you're missing dairy, so you have something like oat milk you're going to eat. So you've got to be careful at this point, not to say, right, no bread, no wheat, no rye, no oats. Because each time you get rid of one of those, you're getting rid of potentially very highly nutritious foods. So then you've got to look at the rest of your diet very, very carefully. So if you're eating a truly gluten-free diet, and you're also having processed food, you can end up in trouble.   Geoff Allix (24:56): So is it, you sort of maybe keep a food diary and experimenting is okay? If I'm like you sort of switching to spelt or I'm still having oats but I've got rid of the packet bread.   Colin Bannon (25:11): Yeah.     Geoff Allix (25:12): And try seeing-   Colin Bannon (25:13): ... Do one thing at a time. If you're going to make a change, then make that change. Don't make a load of changes together because then you'll be confused as to which aspects of the changes is actually making the difference. If you don't want to see the doctor, if your symptoms aren't that bad, then completely removing gluten from your diet is quite doable and oat milk, rye, barley, beer, as you said earlier on, and all wheat products is doable for a month or six weeks. And if you feel a lot better, then it raises the issue of whether it was gluten or not, because there's a big placebo effect attached to actually positively doing something. So reintroduce it. And if all those horrible symptoms come back, then you know that you've probably got an issue with gluten that you need to deal with. And again, it may be dose related. It is amazing how much wheat we can eat. And it may just be something you need to take care of.   Geoff Allix (26:15): So, from what you've been saying, one of the things is... And this has come up with a lot of other people. So actually the over processing of food. I mean, do we have to accept that we need to spend more time cooking? Because I think the modern diet, essentially, in the last 30, 40 years, we have got to a point where we get home, we've put something in the micro or the oven and 20 minutes, half an hour later eat a meal. And we are not really willing to accept anything beyond 20 minutes or half an hour to cook a meal. And also the other thing you mentioned about the price, we expect food to be really cheap now. And certainly in the UK and I think probably a lot of the world, partly due to situation in Ukraine and other things, prices are going up and people are saying, oh, this is ridiculous. But it's like, hang on. You could go in a supermarket and you could buy a chicken for like two pounds. And as you're saying, like a loaf of bread for 60 P and things like this, the prices were... And there's a lot of competition in that market. The price was being driven incredibly low. So is it a point we need to accept that we need to pay a bit more for food and we need to accept that we need to spend a bit longer making our meals.   Colin Bannon (27:35): I think so. One of the big changes, I mean, the situation's been transformed in my lifetime. I remember, I think I was about 15 when the first supermarket in north London was opened. Prior to that, my mom would do the rounds every day, going to the fruiter, the veggie shop, they were separate in those days, the butcher, the baker and all the other shops you needed to get the food she needed and she'd get them every day. And my father worked, my mother looked after the home. That was the format that we've got that persisted for God knows how long. Over a period of our lifetime, everything's changed. Women are often working now. And as you say, you get home at the end of the day, you don't want to spend an hour and a half in the kitchen preparing meals the way we used to.   So fast food, convenience food is something that has crept into our lives, and now has dominates. 60% of the calories we eat come from ultra-processed food. But I'd say two things. One is yes, we do need to pay more for food in a way because farmers are struggling in this country. The average income for farmers is less than 25,000. The average age of farmers in this country is 64. So we need to reward farmers properly for what they do, which is give us urban dwellers the chance to live. We absolutely rely on farmers here and around the world and we need to make sure they get a better deal. And, of course, a high quality loaf bread costs three pound 50, a low quality loaf costs 50 P for 50% of the people in this country worry about their finances on a day-by-day basis, which to me is one of the markers of poverty.   If you spend every day anxious, worried about how the next shopping bill's going to hit you. Then you're always crimping, always saving and buying a pretty low-quality diet. And when it comes to MS, neurologists I speak to are increasingly saying that it's becoming a disease of poverty. They're seeing more and more people come to the clinics who are overweight, eating a poor diet and are struggling financially. These are wider issues than OMS can address in a way. But the reality of the world we're facing is an intrinsically unhealthy one. At some level, this has to be addressed for those of us who have a choice. I'd say, yes, we need to spend more on our food. We need to buy quality. There are ways, of course, for busy couples to do this, to have one cook a week where you cook something that can last you a week. We have freezers now, which is very good. And also maybe trying to create a format where cooking becomes something pleasurable, which is an art that is gradually being lost for many households in the country.   These are tough times. These are tough times. Money is tight, time is tight, people are stressed and there's an absolute flood of some of the worst food that humanity has ever eaten, cheaply and readily available in supermarkets, which you can usually get to within a minute or two of your front door.   Geoff Allix (30:53): Well, do you have any final thoughts or recommendations for people thinking about gluten and MS?   Colin Bannon (31:05): Yeah, I would say define your relationship with gluten by taking a number of steps. One, make sure you've not got a serious problem by seeing your doctor if your symptoms are severe. If you're worried about intolerance, maybe consider getting it out of your diet entirely for six weeks and then restarting, and if the symptoms recur, you know where you are, but for 90% of us, we'll be absolutely fine with gluten. As long as it comes with high-quality food, because the low-quality food that you buy, white bread, highly processed bread and bread products, biscuits, buns, cakes, and confectionary is pretty damaging to our health. Everybody suffers from that who eats poor quality food. And then you can know where you are rather like the OMS program.   Once you define where you are, find your new way in life, you can just carry on with it and won't have to worry about gluten anymore, whether you are enjoying it because it does you good or whether you've left it out of your life, because you know it upsets those hundreds of trillions of organisms in our microbiome, which depend on what we eat to give us the health we've co-evolved with them.   Geoff Allix (32:19): With that, thank you so much for being our guest on Living Well with MS, Colin. The insights on gluten and MS have been incredibly useful, I think, and I think everyone will find a useful perspective to have a look at, and I encourage everyone to learn more about this topic and have a look at the show notes where we've got links to Dr. Bannon's pages and more information. So thank you again, and we hope you tune in next time for another new episode of Living Well with MS. And also the sister podcasts, Ask Jack for cooking related questions and Living Well with MS Coffee Break. So thanks again for joining us.   Thank you for listening to this episode of Living Well with MS. Please check out this episode's show notes at www.overcomingms.org/podcast. You'll find all sorts of useful links and bonus information there. Do you have questions about this episode or ideas about future ones? Email us at podcast@overcomingms.org. We'd love to hear from you. You can also subscribe to the show on your favorite podcast platform so you never miss an episode.   Living Well with MS is kindly supported by a grant from the Happy Charitable Trust. If you'd like to support the Overcoming MS charity and help keep our podcast advertising free, you can donate online at www.overcomingms.org/donate. To learn more about Overcoming MS and its array of free content and programs, including webinars, recipes, exercise guides, OMS Circles, our global network of community support groups, and more please visit our website at www.overcomingms.org. While you are there, don't forget to register for our monthly e-newsletter so you can stay informed about the podcast and other news and updates from Overcoming MS. Thanks again for tuning in and see you next time.   The Living Well with MS family of podcasts is for private non-commercial use and exist to educate and inspire our community of listeners. We do not offer medical advice. For medical advice please contact your doctor or other licensed healthcare professional. Our guests are carefully selected, but all opinions they expressed are solely their own and do not necessarily reflect the views or opinions of the Overcoming MS charity, its affiliates or staff.  

WDR 5 Alles in Butter
Linsen und Quinoa - Spezialitäten aus NRW

WDR 5 Alles in Butter

Play Episode Listen Later Jul 15, 2022 43:28


Alles in Butter ist ja immer auf der Suche nach kulinarischen Besonderheiten auch in unserem Bundesland. Dieses Mal hat Herr Gote doch tatsächlich Quinoa aus dem Rheinland und Linsen aus Ostwestfalen mitgebracht. Moderation: Carolin Courts und Genussexperte Helmut Gote Von Helmut Gote ;Carolin Courts.

UBC News World
Buy Vegan Raw Quinoa For Delivery In Blackfalds With This Health Food Web Store

UBC News World

Play Episode Listen Later Jul 12, 2022 2:18


Are you frustrated by the lack of health food stores in your part of Canada? Get locally-produced grains and rice delivered to your doorstep with the innovative services from Alberta-based Storehouse Foods (1-888-378-0990). Go to https://storehousefoods.ca (https://storehousefoods.ca) for more information.

Nutrition Nerd
Quinoa versus Rice

Nutrition Nerd

Play Episode Listen Later Jul 5, 2022 2:37


Download the Volley.FM app for more short daily shows!

The Boozebuddy Update
6/23/22 - Incan Gold in a Glass, Play Beer, & Diner Booze Vending Machines!?

The Boozebuddy Update

Play Episode Listen Later Jun 23, 2022 2:54


Brought to you by Green Mountain Payments - helping local business owners save thousands of dollars by providing complimentary credit card processing equipment and zero cost credit card processing. Visit greenmountainpayments.com or posandzero.com today! We're all trying to live a little healthier right? Use the excuse - “I'm having some Quinoa!”. To learn more Quir Vodka - head to https://www.forbes.com/sites/robindschatz/2022/04/29/drink-your-quinoa-quri-vodka-distills-incan-gold-in-peru/ Play Beer! Here's a list of the best places to watch an MLB ballgame while drinking a craft beer! https://bisonbrew.com/these-are-the-best-mlb-ballparks-to-drink-craft-beer/ Why did this take so long? Tops Diner in Newark and they have topped themselves with champagne vending machine, plus coffee/espresso, and ice cream stations. They even have a DJ. In. A. Diner. Check it out at https://nj1015.com/one-of-a-kind-nj-diner-has-a-champagne-vending-machine-and-a-dj-opinion/ Find me online - social media profiles & links at https://BoozebuddyUpdate.com Learn more about your host and voice over talent The Real Voice - Mel Allen at https://TheRealVoice.com --- Support this podcast: https://anchor.fm/boozebuddy/support

FOOD is my thing!
BEST WAY TO COOK QUINOA

FOOD is my thing!

Play Episode Listen Later Jun 20, 2022 5:11


How to make your quinoa like a pro. Listen to this!

The Food Professor
Canadian Grand Prix New Product Awards Finalist Bonus episode: Meet Mike Primucci, Mimi Foods

The Food Professor

Play Episode Listen Later Jun 20, 2022 18:29


Welcome to a special bonus episode celebrating the 29th ANNUAL CANADIAN GRAND PRIX NEW PRODUCT AWARDSSylvain and I are thrilled to be a sponsor of these prestigious awards for the third year in a row and have the chance to hand out the hardware on the stage to the winners in person for the first time!We had the opportunity to meet and get to know many fantastic food innovators and entrepreneurs, creators and makers - from consumer brands to private retail labels.   These are their stories.In this episode, meet Mike Primucci, Mimi FoodsURL Mentioned in the podcast: https://chefduo.ca/ Thanks for joining us on this special bonus episode of The Food Professor. Stay tuned for plenty of great interviews of the finalists from the Retail Council of Canada's Canadian Grand Prix New Product Awards. And stay tuned for our regular full-length episodes available on Apple Podcasts, Spotify, Google - wherever you enjoy your podcasts today.   About Mike:MiMi Foods 'Artistic Dough Products'Dedicated to developing and delivering premium quality products and exceptional customer service through operational excellence, innovative product development, client training and support, excellence in food safety, and doing it all with ARTISTIC PASSION. BRC and HACCP Certified.SPECIALITIES: Pizza dough manufacturing and related pizza products consisting of:Pizza Dough Balls, Par-baked Crusts, Sheeted Doughs, Flatbreads, Ciabatta's, Focaccia's, Pinsa Romana, Panuozzo Breads, Gluten Free Products (Cauliflower, Red Lentil, Broccoli, Black Bean, Beetroot, Quinoa and Keto). Products available in various shapes, sizes and flavours.WHAT SETS UP APART is our ability to custom formulate products. Our R&D team works closely with our customers to develop and produce proprietary formulations such as the 2012 Canadian Grocery Grand Prix Winner for Innovation for the Focaccia Toscana product.PROUD developer and supplier for the pizza dough used in the 'Guinness World Record' for most pizza's made in one hour, held by Bob Blumer of the 'Glutton for Punishment' TV show.Link to article on MiMi Foods- Canadian Business Executive:http://edition.pagesuite-professional.co.uk/Launch.aspx?EID=e5608c2e-0380-481d-8180-e0fe91c03a77FOLLOW US ON TWITTER & INSTAGRAM ~ @mimifoodsLEARN MORE about MiMi Foods at www.mimifoods.caAbout UsDr. Sylvain CharleboisDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.Michael LeBlanc  is the Founder & President of M.E. LeBlanc & Company Inc and a Senior Advisor to Retail Council of Canada as part of his advisory and consulting practice.   He brings 25+ years of brand/retail/marketing & eCommerce leadership experience, and has been on the front lines of retail industry change for his entire career.  Michael is the producer and host of a network of leading podcasts including Canada's top retail industry podcast,       The Voice of Retail, plus  Global E-Commerce Tech Talks  ,      The Food Professor  with Dr. Sylvain Charlebois and now in its second season, Conversations with CommerceNext!  You can learn more about Michael   here  or on     LinkedIn. Be sure and check out Michael's latest adventure for fun and influencer riches - Last Request Barbecue,  his YouTube BBQ cooking channel! 

Forever35
Mini-Ep-313: Speak Your Quinoa Truth

Forever35

Play Episode Listen Later Jun 17, 2022 35:14 Very Popular


Doree surprises Kate with her love of a new show and Kate enjoys some human and Costco connection. Then, they compile and answer a hodge-podge of listener questions about everything from how to clean hats, washing quinoa, and improving your handwriting. To leave a voicemail or text for a future episode, reach them at 781-591-0390. You can also email the podcast at forever35podcast@gmail.com.Visit forever35podcast.com for links to everything they mention on the show or shopmyshelf.us/forever35.Follow the podcast on Twitter (@Forever35Pod) and Instagram (@Forever35Podcast) and join the Forever35 Facebook Group (Password: Serums). Sign up for the newsletter! at forever35podcast.com/newsletter. This episode is sponsored by:VIONIC SHOES - Enjoy free shipping at vionicshoes.com with promo code FOREVER35.WONDERCIDE - Try Wondercide Flea & Tick Spray today at wondercide.com/forever35 and get 20% off.BETTER HELP - Get 10% off your first month with the discount code FOREVER35. Go to betterhelp.com/FOREVER35 to get started today.ROTHY'S - For free shipping and free returns/exchanges, visit rothys.com/forever35.MASTERCLASS - Visit masterclass.com/forever35 for 15% off the Annual All-Access Pass.NATIVE - For 20% off your first purchase just visit nativedeodorant.com and use promo code FOREVER35 at checkout. See acast.com/privacy for privacy and opt-out information.

Bring A Bottle
Episode 80: Unicum, quinoa vodka and cognac...

Bring A Bottle

Play Episode Listen Later May 30, 2022 23:26


This week Helena & Aidy catch up on all the booze news! Turns out a good chat about Unicum, quinoa vodka and cognac was just the tonic we needed! Thank you to Franklin & Sons for sponsoring this podcast. Creating remarkable, great-tasting drinks that turn the ordinary moment into an extraordinary one.

All Of It
'Pig Beach BBQ Cookbook'

All Of It

Play Episode Listen Later May 27, 2022 31:30


It's Memorial Day Weekend, which means it's time to fire up the grills! Here to provide some of the best BBQ tips and tricks are the pair of chefs behind the popular Pig Beach restaurant in Gowanus, Matt Abdoo and Shane McBride. They share some grilling advice, and recipes, in their new cookbook, Pig Beach BBQ Cookbook: Smoked, Grilled, Roasted, and Sauced.     WHERE'S THE MEAT BURGER (SMOKED PECAN, QUINOA, AND CHICKPEA PATTIES) Makes 5   As much as we are meat-centric, we do have to accommodate our customers who choose not to eat animal protein. After much trial and error, we came up with this mix, which has great flavor and takes to the regular Pig Beach fixin's just like our meat-based burgers do. If you choose not to smoke the pecans, you can either toast them on the stovetop in a heavy-bottomed pan over very low heat or roast, stirring occasionally, in a 300°F oven for about 6 minutes. However, we think that the smoke flavor elevates these meatless burgers in a most delicious way. Serve these as is or just as we do our regular Pig Beach Burger, with sauce and pickles or with a slice of cheese melted over the top while the patties grill. Another tasty mix is sliced tomatoes, butter lettuce, and our NYC White Sauce.   ½ cup pecan pieces 1 tablespoon plus ½ teaspoon kosher salt ⅓ cup uncooked quinoa 1 tablespoon vegetable oil 2 garlic cloves, minced 1 large red onion, finely diced 1 tablespoon tomato paste 2 teaspoons Dijon mustard 1½ teaspoons Worcestershire sauce ¾ teaspoon finely minced fresh thyme 1 cup finely chopped cooked or canned chickpeas 1½ teaspoons Pig Beach All-Purpose Barbecue Seasoning (see below) ¼ teaspoon ground black pepper   Using cherry wood, preheat your smoker to 250°F.  Line a small rimmed baking sheet with parchment paper. Spread the pecans in an even layer over the baking sheet and place the pan in the smoker. Smoke for 30 minutes or until nicely toasted and smoky. Remove from the smoker and set aside to cool.  When cool, using a sharp knife, chop the pecans into small pieces and set aside. Place 2 quarts water and 1 tablespoon of the salt in a large saucepan. Bring to a boil over high heat. Add the quinoa and cook, stirring occasionally, for about 10 minutes or just until the quinoa is tender. Remove from the heat. Pour the quinoa into a strainer and set aside to drain well and cool slightly. You need to remove as much water as possible. Spread the cooked quinoa in an even layer on a rimmed baking sheet and set aside to cool completely, then cover and refrigerate until ready to use. Heat the oil in a small heavy-bottomed saucepan over medium heat. When warm, add the garlic and cook, stirring, for about 2 minutes or until light golden brown and very aromatic. Add the onion and cook, stirring occasionally, for about 20 minutes or until well caramelized. Add the tomato paste, mustard, Worcestershire, and thyme and cook, stirring occasionally, for another 5 minutes. Line a small rimmed baking sheet with parchment paper. Scrape the onion mixture onto the prepared baking sheet and set aside to cool, then transfer to a large bowl. Remove the quinoa from the refrigerator and add it to the onion mixture along with the pecans. Add the chickpeas and rib rub and season with the remaining ½ teaspoon salt and the pepper. Using your hands, blend the mixture well. Cover and refrigerate for at least 1 hour to allow the flavors to blend and to ensure the mixture will hold together when formed into patties. Using your hands, form the chilled chickpea mixture into five 4-ounce patties. (At this point, if not cooking the patties immediately, you can place them on a parchment-lined plate or pan, cover, and refrigerate until ready to use, or place in the freezer until frozen, then transfer to a resealable freezer bag and freeze for up to 3 months. Defrost frozen patties before cooking.) Clean and oil the grill grate and preheat the grill to high. Grill the chickpea patties for 3 minutes, then flip and grill on the second side for 2 minutes. Serve immediately.   PIG BEACH ALL-PURPOSE BARBECUE SEASONING Makes about 1 cup   This is our basic seasoning, which can be used on almost anything. It is terrific on proteins but equally delicious on grilled or roasted vegetables.   ¼ cup granulated sugar ¼ cup sweet paprika 3 tablespoons dark brown sugar 2½ tablespoons coarse salt 1 tablespoon ground black pepper 1 tablespoon granulated garlic 1 tablespoon granulated onion 2 teaspoons Hatch red chile powder (see BBQ Bits & Pieces) ½ teaspoon dried oregano ½ teaspoon ground cumin ¼ teaspoon dried thyme ⅛ teaspoon ground fennel seed   Combine the granulated sugar, paprika, brown sugar, salt, pepper, garlic, onion, chile powder, oregano, cumin, thyme, and fennel in a medium bowl and stir to combine completely. Transfer to a spice grinder or food processor and process to a coarse blend. Transfer to a glass container, cover, and store in a cool, dark spot for up to 6 weeks. BBQ Bits & Pieces: Hatch chile powder is an earthy, slightly spicy, and deeply flavored seasoning made from chiles grown in the Hatch Valley of New Mexico. It comes in both red and green varieties and is available at specialty food stores or online. At Pig Beach, we use only the red variety. Worcestershire sauce powder is, just as its name implies, powdered Worcestershire sauce. It is available online.   From Pig Beach BBQ Cookbook by Matt Abdoo and Shane McBride. Copyright © 2022 by Matt Abdoo and Shane McBride. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.  

Productividad y hábitos de éxito
30: Cómo rendir más en la cama

Productividad y hábitos de éxito

Play Episode Listen Later May 23, 2022 9:29


Consejos para rendir más en la camaACTITUD Y CONFIANZA ADECUADA1. Dormir bien2. Masturbarse una vez a la semana. Mastúrbate una vez cada 7 días. https://amp.elmundo.es/f5/descubre/2018/11/02/5bd9f45a22601d5d6c8b4576.html3. Ejercicios de Kegel: Aprieta los músculos que normalmente utilizarías para detener el flujo de orina y mantén la contracción durante aproximadamente 2 segundos, concéntrate solo en usar los músculos pélvicos y no los músculos de los glúteos, muslos o caderas.* Después de los dos segundos, relaja nuevamente tus músculos.* Repite 30 veces, descansando un minuto cuando hayas terminado.* Realiza 3 series y hazlo de 3 a 4 veces por semana.4. Deporte. Gym. Correr5. Tu imagen. Barba, pelo, depilarse, ropa, olor, 6. Alimentación: Quinoa, boquerones, Beber mucha agua antes no es bueno. Té te hace mear. 7. Mente. Céntrate en disfrutar y llevarte. Descubre otros mundos. Baile. Juguetes. ¡Actitud!8. Masaje propio. Evita piernas cargadas. 9. Medicamentos. Cuidado. 10. Practica. Experimenta con pareja. Abre tu mente. 11. Conoce tu cuerpo. Primeras veces con nueva pareja. Normal. No quieras hacer más. Si llevas mucho tiempo jugando. Calcula el tiempo de tus erecciones. 12. Da un Masaje. Besos. Caricias. Relaja todo. Música spa. Luz tenue. 13. Aprende. Lee. Sexo tántrico. Vídeos en YouTube. Vídeos para adultos. Patrocinadores:Prueba gratis Audible y escucha audiolibros desde https://borjagiron.com/audible Cursos Marketing Digital Gratis: https://triunfacontublog.com Blog: https://borjagiron.com Newsletter Privada: https://borjagiron.com/newsletter

The Mama Well Podcast
Nobody knew how to say quinoa for 2 years | All about gut health with Erin Kenney, MS, RD, HCP, CPT

The Mama Well Podcast

Play Episode Listen Later Mar 29, 2022 29:03


If you feel like sometimes your health is coming last and are ready to learn how to find balance with your in a simple and sustainable way… Grab our FREE mini course below that will help guide you with our foundational steps! Click here! Let's chat about gut health! Brooke and Alyssa talk to Erin… Continue reading Nobody knew how to say quinoa for 2 years | All about gut health with Erin Kenney, MS, RD, HCP, CPT

Baby-Led Weaning Made Easy
Portion Distortion: Why Aren't There Set Portion Sizes for Baby-Led Weaning?

Baby-Led Weaning Made Easy

Play Episode Listen Later Mar 28, 2022 16:15


#215: What portion sizes should I be offering my baby when starting solids? Reality is that there is no clear or definitive guideline to what an exact portion size of food should look like for a baby. In this episode I will share some ideas of how much a baby might eat but also share some tips about things you can do to help your baby learn how to eat. At the end of the day there are really no rules or guidelines for portion sizes during baby-led weaning.     Get your copy of the 100 FIRST FOODS list on Katie's free BABY-LED WEANING FOR BEGINNERS workshop: https://babyledweaning.co/workshop   Follow @babyledweanteam on IG: https://www.instagram.com/babyledweanteam/   Shownotes with all the links mentioned in this episode are here: https://blwpodcast.com/215   Learn something you liked in this episode? Would you kindly subscribe, rate and review where you're seeing this? (...it really helps other parents find this BLW info too!)