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38 episodes with rapadura
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Durante os meses de junho e porque não dizer julho frequentamos várias festas juninas, ou Festas de São João ou apenas São João. As festas são cheias de comidas típicas, com variações nos pratos Brasil afora. Mas a pergunta que nos fazemos é: de onde vem estes pratos, porque eles têm esses nomes, tem dica pra preparar algum em especial? Pra responder a estas e outras perguntas convidamos o Chef Renato Lobato, professor do Senac para falar sobre origens, curiosidades e muito mais da festa junina e dos quitutes da festa. O chef nos presenteou com alguns docinhos que ele mesmo fez como: Cocada Cocada Morena Pé de Moleque Paçoca Bolo de Milho Arroz Doce Mingau de Milho - ou Curau dependendo da região E um quentão que deu o que falar! Curiosidades mil nesse papo! Além dos quitutes do chef recebemos alguns doces como cortesia dos amigos da tradicional Fábrica de Doces do Padre Eustáquio a Cidol e da Jabolac. A Cidol atende ao público de Belo Horizonte e a Jabolac está presente em festas juninas e redes varejistas no Brasil afora. Doces Padre Eustáquio Instagram @docespadreeustaquio Site cidol.com.br Jabolac Instagram @docesjabolac Site jabolac.com.br Siga o Chef Renato Lobato Instagram @cheflobato Mário Alaska veste CAMISOLOGIA Acesse o site da Camisologia, conheça os produtos deles e use o cupom TOMEI GOSTO pra ter 10% de desconto. Detalhe, o nosso boné está à venda lá no site! Siga @camisologia Compre pelo site camisologia.com.br DURANTE ESTE EPISÓDIO OS INTEGRANTES DA MESA DEGUSTARAM UM QUENTÃO Bebidas alcóolicas são destinadas a maiores de 18 anos, pratique o consumo responsável. Se dirigir não beba, se beber não dirija.
No Alvorada Gourmet de hoje, Flavio Trombino passa a receita de um drink com rapadura. Confira! Ingredientes: 1 colher de sopa de rapadura ralada 1 dose de cachaça envelhecida em amburana Clara de 1 ovo Suco de uma laranja Rodelas para decorar 30 ML de café coado Bastante gelo See omnystudio.com/listener for privacy information.
Edição especial Floripa Film Fest! Uma conversa sobre encontros, sem desencontros, com quem coloca as mãos e os pés da massa pra fermentar filmes de surfe, sacudir egos, celebrar a vida e enfeitar o bolo com cerejas em cima. Bruno Zanin e Duda Saracura peitaram o mercado e abusaram da simpatia e boa vontade com um festival que nós não sabíamos que estava faltando aqui no Bananão. O Boia 242 deita e rola na esteira, admirando a telona, com aquela sonzeira bombando nas caixas. A trilha é com Toni Tornado, Me Libertei, The Cure, A Forest e World Party, Put a Message in The Box. Rapadura e a vida podem ser ambas doces. --- Send in a voice message: https://podcasters.spotify.com/pod/show/boia/message
Olá pessoas do UNITEDcast, no episódio dessa semana nossos casters comentaram o live action da Netflix de Yu Yu Hakusho. Será que deu bom? Participantes: Ana, André, Vitor, Eric, Wagner. Edição: Ana Paula Nos ajude a melhorar nosso cast respondendo ao questionário: https://forms.gle/egzXnbBee7zB8mYH8 Recrutamento da United: Aqui! – CANAL TELEGRAM: https://t.me/animeunitedbr – Mande seu Email: Email: podcast@animeunited.com.br – Apoie o UNITEDcast: Manda um PIX!!: podcast@animeunited.com.br Seja um FODEROSO do nosso Apoia-se: https://apoia.se/unitedcast Assista ao vivo no nosso Canal do Youtube! Compre na AMAZON pelo Nosso Link: https://amzn.to/2WjH5kM – Assine o UNITEDcast: Spotify: Segue a gente por lá! iTunes: Adiciona a gente lá! Google Podcasts: Assine Agora! – Links do Episódio: Twitch do DS: https://twitch.tv/dsunited Canal da Ana: https://www.youtube.com/c/CulturaAnime Grupo do Kurt https://www.facebook.com/groups/actionsecomics2 – Nos Siga: Twitter do DS: https://twitter.com/odaltonsilveira Instagram do DS: https://www.instagram.com/odaltonsilveira/ Fabebook da United: https://www.facebook.com/animeunitedoficial Twitter da United: https://twitter.com/animeunitedBR Instagram da United: https://www.instagram.com/animeunitedbr/
Rapadura é doce, mas não é mole não! O live action de Yu Yu Hakusho estreou na Netflix e os cinco episódios passaram voando - especialmente para os fãs do anime. Mas será que as aventuras de Yusuke, Kuwabara, Kurama e Hiei agradaram desta vez? Vem conferir com a gente! O Flowtaku não conheceu o outro mundo por querer!
O Vale o Play desta semana resgata um dos animes mais clássicos dos anos 1990. Yu Yu Hakusho chega com sua versão live-action à Netflix em uma adaptação repleta de ação, carisma e aquele toque de brasilidade que ajudou a tornar essa trama tão popular quase três décadas atrás. A nova versão aposta na fidelidade visual ao contar a história de Yusuke Urameshi, um delinquente juvenil que morre em uma inesperato ato de sacrifício — e que, por isso mesmo, acaba não tendo um lugar nem no Céu e nem no Infenro. assim, só lhe resta se tornar um detetive espiritual em uma trama ambientada no Japão, mas com um toque bastante brasileiro. E Durval Ramos e André Oda discutem um pouco sobre os acertos e tropeços da nova versão. O Vale o Play é o nosso podcast focado em séries, filmes, games e cultura pop, com publicação todo domingo, às 7h da manhã no nosso site e nos agregadores de podcast. Citados no quadro Vale Ficar de Olho Cinema Aquaman 2: O Reino Perdido - 21 de dezembro Streaming Maestro - 20 de dezembro na Netflix Percy Jackson e os Olimpianos - 20 de dezembro no Disney+ Rebel Moon: Parte 1 - A Menina do Fogo - 22 de dezembro na Netflix Saltburn - 22 de dezembro no Prime Video Entre nas redes sociais do Canaltech buscando por @Canaltech em todas elas. Entre em contato pelo nosso e-mail: podcast@canaltech.com.br.Este episódio tem roteiro e apresentação de Durval Ramos. A edição é de Samuel Oliveira. Revisão de áudio é de Gabriel Rimi com a trilha sonora de Guilherme Zomer. Capa por Erick Teixeira.See omnystudio.com/listener for privacy information.
Escrito em 1990 por Yoshihiro Togashi e publicado na Shounen Jump, Yu Yu Hakusho logo se tornou uma série de sucesso e ganhou sua adaptação em anime. No Brasil, foi exibido na saudosa Rede Manchete e, posteriormente no Cartoon Network, e ficou marcado por sua dublagem um tanto quanto única por usar expressões brasileiras como bordões dos personagens: “rapadura é doce, mas não é mole não”, “tô mais quebrado do que arroz de terceira”, “você é grande, mas não é dois. Eu sou pequeno, mas não sou metade” e muitas outras. A série podia seguir apenas vivendo em nossas memórias, mas o Netflix resolveu anunciar uma adaptação em live-action e mexer com quem tava quieto. Será que vai dar bom? Será que os fãs vão se revoltar? Bem, só no resta discutir e esperar. Carregue o seu leigan, pois já estamos trazendo o seu pedido! Hosts: Yamryuu (Facebook, IG: @Yamryuu_official e Twitter: @Yamryuu) Umeko_Mikan (Facebook, IG, Twitter e Twitch: @Umeko_Mikan) Sousama (Twitter: @Sousama7) Daisuke (IG, Twitter e Tiktok: @Daisuke_H0j0 e Twitch.tv/daisukehojo) Onde ouvir? Spotify Google Podcasts Apple Podcasts Todas as plataformas disponíveis em: https://podcasters.spotify.com/pod/show/otaku-no-kissaten Quer saber mais sobre o coletivo da podosfera Nipo-brasileira? Nos acompanhe em @podnipobr e na #podnipobr.
Gabriel Medina exclusivo ? Não temos. No #220, João Valente, Bruno Bocayuva e Júlio Adler encontram-se no botequim virtual para celebrar a chegada do Ailton Krenak à ABL, celebram a diversidade e ambientalismo no Almanaque, enaltecem a saudação ao mar no Imagem Falada e até falam da vitória do DVD na Ericeira. As músicas do episódio são gentilmente cedidas pelos Sul africanos do Kalahari Surfers, Free State Fence, acompanhados elegantemente pelo Nirvana, Blew(do primeiro album) e finalmente, Donald Byrd com Slop Jar Blues. Aproveitamos para suplicar na humildade pela sua imensa benevolência de colaborar conosco no Catarse (https://www.catarse.me/apoiaboia) e esgotar as camisetas do Boia no (https://www.southtosouth.com.br/collections/camisetas-boia-podcast). Rapadura é doce, mas não é mole. --- Send in a voice message: https://podcasters.spotify.com/pod/show/boia/message
Ela não é mole, mas é doce, suave e leve. Tudo invertido. Twitter: Dan Jezini Instagram: @danieljezini Estamos também no youtube: Propostas e respostas de Deus
Ela não é mole, mas é doce, suave e leve. Tudo invertido. Twitter: Dan Jezini Instagram: @danieljezini Estamos também no youtube: Propostas e respostas de Deus
Nesse podcast Jon convida os amigos Lucas Nogueira do Tamborcast, Fernando do Bada Bing Cast, Lucas Jesus do Terra Nérdica e Fernanda Schmölz do Cinema com Rapadura, para voarem uma última vez em um lindo céu azul com os Guardiões da Galáxia e comentarem sobre Guardiões da Galáxia 3! Nesse podcast elogie um dos melhores filmes da Marvel em muito tempo, sinta ódio do Alto Evolucionário, lute no corredor em um maravilhoso plano sequência, aprenda a superar sua ex de uma realidade alternativa, teorize o futuro dos Guardiões da Galáxia e principalmente se emocione com um guaxinim feito de cgi ATENÇÃO:TEM SPOILERS DO VOLUME 3!!!!!!!! Comentados no podcast: Fernanda Schmölz Cinema com rapadura: https://open.spotify.com/episode/5Bz3m4aoabYjyassCs2T1F?si=h3lEsRS0S-GsX7YlK0ex9w Bibidi Bobidi Cast https://open.spotify.com/episode/3SU5ZbE1BYJOm26GgFbhja?si=aPuoYiwrR7y1mFH2t-0UFw Sugar Rush! https://www.youtube.com/watch?v=ht82obvD9qk Tamborcast: https://open.spotify.com/episode/6iXAd2QaBh9L26G7BTTyev?si=rW5oXl27QmqoF7-zf_6Vbg Terra Nérdica: https://open.spotify.com/episode/7jASCd795jm4R5diOdieDJ?si=SFzzoE7wQYW2LP9yrLUPQQ Bada Bing Cast https://www.youtube.com/watch?v=99FsT1rpga8 Pipocast sobre Velozes e Furiosos: https://open.spotify.com/episode/6TPmVyWtkNMFfIKMx1krNd?si=DjqFsmJNQtqtWzKhHGEHXw https://open.spotify.com/episode/5xcs5T8zYRs7qCwdqFTTFL?si=XoCorc_jReKaEnUQa6JOvAIniciativa Podcaster Unidos: https://www.instagram.com/podcastersunidos/ Sigam nosso grupo do telegram: https://t.me/creditosfinais Sigam a gente no Spotify: https://open.spotify.com/episode/7wj0j1YKyXGqyPQBkwYkU3?si=65e5b1e9254b4da7 Sigam a gente no Itunes https://itunes.apple.com/br/podcast/cr%C3%A9ditos-finais/id1448644004?l=en Mandem e-mails, críticas e sugestões para: creditosfinaiis@gmail.com Sigam nos no Instagram https://www.instagram.com/creditosfinais/ Facebook https://www.facebook.com/Cfinais/ Sigam nossos perfis pessoais Jon https://www.instagram.com/jonathansantosmatos/ Arthur https://www.instagram.com/chaosexpecter/ Rafa https://www.instagram.com/rafanovais_/ Joabe https://www.instagram.com/joabematoos/ Novato https://www.instagram.com/dieggomsantana/ Devid https://www.instagram.com/devid_hnq/ Ualbes https://www.instagram.com/ualbes/
Si tienes algun relato que quieras compartir, puedes enviarlo al correo: vocesdelabismo@gmail.comTu apoyo me ayudar a continuar con más y mejor contenido! sígueme en todas las redes sociales.Espero disfruten los relatos tanto como yo disfruto traerlos para ustedes. Hosted on Acast. See acast.com/privacy for more information.
Conversei com Emerson Félix de Oliveira Melo, representante da Associação dos Produtores de Cachaça Artesanal de Rapadura de Paracatu, que falou sobre o evento e sobre a produção da bebida.
O Dia da Amazônia, 5 de setembro, será comemorado com um evento descolado no Parque do Rangedor, neste domingo (4/9). O RE(X)ISTÊNCIA FEST 2 é um festival cultural e socioambiental promovido pelo REOCUPA– Resistência Cultural Upaon Açu, que vai levar ao Parque, durante todo o dia, diversas atrações e atividades como forma de incentivar ações que contribuam para acidadania, desenvolvimento local, educação ambiental e cultura. Os rappers, a paulistana SISTAH CHILLI e o cearense RAPADURA, trocaram ideia com VICTOR DOS ANJOS estudante do curso de Rádio e Televisão da UFMA, na noite desta sexta-feira (2/9), no PLUGADO, na MIRANTE FM.
Dores de dentes, tosse, algoritmos, músicas tristes, vozes esquisitas, rap do Nordeste, perdas de teclas, sarna pelo correio, falsetto, trabalho entre irmãos, Carnaval calorento no Rio Grande do Sul, citações ao Romani e a fabulosa Festa Tri foram apenas alguns dos assuntos deste episódio do Troca Fitas, onde recebemos o cantor Kiko Prata e ouvimos o som melancólico do Placebo, o rap nordestino do Rapadura, o som noventista do Mr. Juz e a brasilidade criativa da banda Pássaro Vivo! BG: Joca Martins - "Eu Sou Bagual" Apoio: Porto Produções Musicais
Inauguramos, neste episódio, o "sururu" das Cunhãs. Um episódio pra dar conta de um bocado de assunto que aconteceu nos últimos dias na política local e nacional - e vamos logo avisando que fomos totalmente inspiradas no Chá com Rapadura, que tem o Sarapatel de Notícias. O nosso vai ser um caldinho de sururu bem temperado, com Ciro Gomes no duelo com humorista, casamento do Lula com a Janja, a falência do PSDB nacional e, claro, a continuidade da indefinição da aliança entre PT e PDT no Ceará.
Café & Conversa: sem fazer disso um "cavalo de batalha", mas o barista pode recomendar métodos para o consumidor deixar, aos poucos, de adoçar o café especial
Ele mistura o nordeste com o Rap com qualidade com vocês RAPADURA.
Glebbo é um multiinstrumentista, que faz música com literalmente qualquer coisa e Rapadura é um rapper do mais arretado, sempre com uma rima na ponta da língua. Uma grande homenagem ao nosso Nordeste brasileiro. @glebomaquinamente @rapaduraxc @pipe_pontifex
TIO RAPADURA - BATE PAPO DOS KOROAS
Geek Véio vem pra conversar com nós meros mortais sobre cinema, cultura pop, lacração, politicagem em Hollywood e atrizes deliciosas num podcast que poderia ser mais um "papo de brother", mas já gravei tantos esse ano que eu vou dar um migué desta vez. Se você está cansado de YouTubers como Jovem Nerd, Omelete, Ei Nerd e Cinema com Rapadura, esse é o cara. E sim meus caros, voltei, mais um episódio novinho que eu sei que poucos ouvirão, mas dane-se, eu faço isso aqui porque eu gosto, é a minha única diversão. Ó vida amargurada, tanta dor que eu sinto de saudade dela, ovo lá na venda tomá um pingão.
Falamos sobre o pênalti absurdo marcado para o flamengo, além dos ótimos números do Tite. Também teve estreia do Futebol com Rapadura e participação dos ouvintes!
Nesse HQ Sem Roteiro Extra, falamos sobre as nossas impressões imediatas logo após a exibição na cabine de imprensa do filme Eternos, filme do Universo Cinematográfico da Marvel. A direção é de Chloé Zhao, e o elenco conta com Gemma Chan, Richard Madden, Angelina Jolie, Salma Hayek, Kit Harington, Kumail Nanjiani, Lia McHugh, Brian Tyree Henry, Lauren Hidioff, Barry Keoghan e Ma Dong-seok. Um podcast que contou com a participação dos amigos JP Martins (Podcast Nicolas, Cool Cool Cool), Elvio Franklin (Só Mais Uma Coisa), Mylla Fox (também do SMUC) e Louise Alves (Cinema com Rapadura). Música nesse programa: Sugarfoot - Black Joe Lewis and The Honeybears
Decidimos fazer um episódio sobre "otras cositas más" para falar do boom dos podcasts no Brasil, essa mídia que amamos e que permitiram o surgimento de tantos trabalhos maravilhosos, como o Chá com Rapadura (@chacomrapadura), o Budejo (@budejopodcast), O Hebreu, o Indo e Voltando (@indovoltandopod), o Hoje Tem (@LeilaGermano)... e As Cunhãs. Já são quase 20 anos de existência desse tipo de mídia, mas nesses últimos anos a proliferação de novas produções está se expandindo de maneira acelerada, alcançando cerca de 34 milhões de ouvintes em todo o país, segundo pesquisa da AbPod (Associação Brasileira de Podcasts, https://abpod.org/). Esse crescimento é, por outro lado, envolto a desafios e a obstáculos, com financiamento insuficiente e ainda muito concentrado na região Sudeste. Tivemos alguns convidados especiais para nos ajudar a entender todo este fenômeno dos podcasts, para o bem e para o mal. Começando pelo Luan Alencar (@luan_alencar), do Budejo, e passando por Mauro Costa (@MauroCostaPlane), da empresa de comunicação AD2M, Chico Neto (@chiconeto), professor da Universidade Federal do Ceará, e Aldenora Cavalcante (@aldecavalcante), do podcast Malamanhadas (@malamanhadas) e uma das diretoras da Rede Nordestina de Podcasts (RNP), recém criada. Em grande medida celebramos os podcasts, mas também lançamos um olhar bastante crítico ao cenário brasileiro, concentrado nas mãos dos grandes conglomerados, o que limita a independência e a sustentabilidade de pequenas iniciativas. --- Send in a voice message: https://anchor.fm/as-cunhas/message
Nessa semana recebemos Kamila Fernandes do podcast As Cunhãs para falarmos sobre novos infectados da comitiva do fungo presidencial, criança barrada no Cristo Redentor, ocupação na B3, Alexandre Garcia demitido, a capa tosca da Veja, os rumos da terceira via, o que esperar da Reforma Administrativa e o caso bizarro da Prevent Senior. Colabore com o nosso trabalho através do PicPay ou Padrim. PARTICIPANTES:------------------Ady Ferrer - https://twitter.com/ady_ferrerDiego Squinello - http://www.twitter.com/GarotoDoKikaoKamila Fernandes - https://twitter.com/kamilabossatoRodrigo Hipólito - http://www.twitter.com/lhamanalamaVictor Sousa - http://www.twitter.com/erro500 COMENTADO NO EPISÓDIO------------------Dudu Bananinha com Covid-19Presidente da Caixa tambémMichelle se vacinou no USACriança barrada no Trem do Corcovado ... e sofre bullying do próprio tremCarluxo chefe de organização criminosaA ocupação na B3Alexandre Garcia demitido da CNN BrasilA CAPA DA VEJAA nova pesquisa IpecO debate da terceira viaXP muda formato de pesquisaComissão especial conclui votação da reforma administrativaCongresso derruba vetos de BolsonaroCongresso promulga Reforma EleitoralDepoimento da advogada Bruna MoratoForça-tarefa para investigar Prevent SeniorA rinha de véio na CPI DICAS CULTURAIS------------------[série] Round 6[perfil] Pancinha do Norte[podcast] A Super Liga de Resenhistas[série] q-force[serie] Sex Education[podcast] Budejo[podcast] Chá com Rapadura[livro] A vida nunca mais será a mesma[série] Força-Queer Tem algum feedback sobre o episódio?------------------E-mail: podcastmid@gmail.comTwitter: @podcastmidInstagram: @podcastmid
Rapadura é doce, mas não é maple não! No episódio dessa semana recebemos Daniel Miranda, um baiano irreverente de Feira de Santana que nos conta com muito bom humor sobre sua trajetória até se tornar cidadão canadense. Além dos desafios cotidianos de todo imigrante, Daniel também fala da sua experiência passada como empreendedor entre Canadá e Brasil, e dá conselhos para quem tem vontade de entrar nesse ramo. Não deixem de conferir!
Café & Conversa: as memórias de um café com rapadura, tomado em pé, com o pires na mão
Café & Conversa: as memórias de um café com rapadura, tomado em pé, com o pires na mão
CORRA! Enfim vamos falar sobre o primeiro filme que assistimos no cinema, depois da reabertura aqui nas terras canadenses: Um Lugar Silencioso - Parte II, continuação do sucesso de crítica e público, dirigido por John Krasinski e estrelado pelo próprio e por Emily Blunt. Mas será que a segunda parte da jornada da família Abbott tem a mesma força da primeira? Consegue entregar uma ambientação de sucesso, como o filme anterior? Para discutirmos isso e muito mais, convidamos mais uma vez ele, o nosso querido Rogério Montanare, do Cinema com Rapadura. E ele também participou do nosso papinho inicial, em que falamos sobre a experiência do cinema, criação de hype para determinados filmes e muito mais. Bora? SEJA UM FÃ-SÓCIO E SE JUNTE AO NOSSO FANCLUBE! Apoie o Cinemou no Sparkle! RICARDO RENTE Youtube Twitter Instagram Letterboxd ALEXANDRE ALMEIDA Textos do Alexandre Twitter Instagram Letterboxd SIGA O CINEMOU! Twitter Instagram Youtube Twitch CINEMOU.COM --- Send in a voice message: https://anchor.fm/cinemoupodcast/message
Recebemos o @jurandirfilho e a @katbarcelos, do RapaduraCast para conversar sobre filmes LGBT+ que amamos e gostamos. Essa é uma collab gostosa e continua lá no Rapadura também! Tá curioso? Dá o play, POC!
We regularly buy our food from markets without a second thought. But to take charge of our health and nutrition, we have to ask: are these foods really good for us? From produce to sauces, our food can be chock-full of harmful chemicals without us knowing about it. Even if you are a more conscious shopper, the industry labels ingredients to take on deceptively natural-sounding names. Fresh produce can also be laden with pesticides. So, how can we be more discerning about our food? Celebrity nutritionist Cyndi O'Meara joins us in this episode to discuss how we can watch out for harmful foods. She shares how food production and supply have changed drastically over the years. Her advice? Check the label. She also recommends being a nutrition activist by taking matters into your own hands and doing your own research. If you want to know more about eating real food for wellness, then this episode is for you! Get Customised Guidance for Your Genetic Make-Up For our epigenetics health programme, optimising your fitness, lifestyle, nutrition, and mental performance to your specific genes, go to https://www.lisatamati.com/page/epigenetics-and-health-coaching/. Customised Online Coaching for Runners CUSTOMISED RUN COACHING PLANS — How to Run Faster, Be Stronger, Run Longer Without Burnout & Injuries Have you struggled to fit in training in your busy life? Maybe you don't know where to start, or perhaps you have done a few races but keep having motivation or injury troubles? Do you want to beat last year's time or finish at the front of the pack? Want to run your first 5-km or run a 100-miler? Do you want a holistic programme that is personalised & customised to your ability, goals, and lifestyle? Go to www.runninghotcoaching.com for our online run training and coaching. 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Here are three reasons why you should listen to the full episode: Understand how food production and supply have changed over the years and why we need to educate ourselves about it. Learn how certain chemicals are clean labelled to become more natural-sounding ingredients. Discover how you can improve your health by changing your diet. Resources Gain exclusive access and bonuses to the Pushing the Limits Podcast by becoming a patron! Listen to other Pushing the Limits Episodes: #170: Dr David Minkoff: The Search For The Perfect Protein And Why So Many Of Us Are Deficient Connect with Cyndi: Facebook I Twitter I LinkedIn Books by Cyndi: Changing Habits Changing Lives Lab to Table: Food used to be grown on a farm...now it's made in a lab Changing Habits: New Zealand and Australia Take up nutrition courses by Cyndi at The Nutrition Academy A new program, BoostCamp, is coming this September at Peak Wellness! Episode Highlights [03:29] Cyndi's Background on Nutrition Cyndi first enrolled in anthropology but subsequently shifted to nutrition. She saw how dietitians viewed nutrition—mechanistically. So, she decided to study human anatomy instead. After university, she started doing nutrition consultations. She advised her clients to shift from the SAD (standard Australian diet) to real foods. Her approach worked wonders for her clients. But forty years later, this type of nutrition shift is no longer enough. Due to the consumption of ultra-processed foods, many people's food sensitivities require individualised nutrition. [09:40] The Food Industry's Tricks The food industry has become sneakier over the years. Many packaged and processed foods smell and look like real food even when they are not. For example, vanilla flavouring can be the product of bacteria's consumption of a substrate. These substrates can be animal-, plant-, or even plastic-based. Many food additives are a product of synthetic biology. Listen to the full episode to learn more! [14:29] The Changing Landscape of Our Food Supply The industry now uses genetic modification on microbes, not just on crops. Genetically modified corn produces toxins that cause bugs' stomachs to explode, which we then consume. These toxins are harmful to the cells in our gut. In Australia and New Zealand, there is a campaign to radiate fresh produce in groceries. Cyndi argues that this move would destroy the good soil-based bugs in these foods and sterilise the seeds. [20:06] Becoming a Health and Nutrition Activist Question the origins of your food. You can start by asking local farmers. Cyndi started the Nutrition Academy to promote local farmers and empower individuals to choose the food they eat. Changing your food choices can be overwhelming. However, small steps are better than none. You can start with changing your breakfast and learning to prioritise real foods over processed ones. [26:57] Decoding Ingredients Cyndi advocates checking all your food's ingredients. For example, quality chocolate should have no emulsifiers, as these kill the bacteria that protect your gut. Many ingredients, such as rosemary extract, sound natural but are either synthetic or heavily processed. In the food industry, this is called clean labelling. Stop buying packaged foods. Instead, make things from scratch or buy from someone you trust. Learn to read ingredients and make sure that there are no extracts, acids, flavours, colours, and sweeteners. [37:00] Start to Question and Think A lot of clinical studies nowadays are being funded by industries with a vested interest. Start to question information. Research credible sources for yourself. There is always a better way—make the effort to learn about it. Many people think that diseases come with age, but this is only because they've accumulated so many bad habits. [43:45] Improve and Change Your Lifestyle Your body can heal and do wonders only if you change your habits. Make sure you manage your stress and do things to lower your stress levels. With our nutrition, we can affect which of our genes turn on and off. Simple walks or touching soil can increase the good bacteria in your microbiome and boost your serotonin levels. Don't just stay isolated in front of your screen. Go out into nature to become healthy. [49:38] Longevity and Wellness In ancient cultures, people lived up to 100 years. Nowadays, many people are suffering from chronic illnesses or have a disability. We need both a vitalistic and mechanistic view of health. However, the health system tends to isolate our conditions instead of looking at the patient's lifestyle. [56:16] Trust and Questioning Advertising has led us to believe that if we're not well, we need to take pills. We have to shift from a paradigm of trust to one of questioning. Do your homework and learn more about what you're consuming. 7 Powerful Quotes 'I grow my own food. Because I think we're going to get to a point where people are either going to have to do that or put up with what the food industry is doing.' ‘You're an activist because you are choosing to buy from a farmer in your area.' ‘We didn't want to eat BHA and BHT. We don't want to eat MSG. We got smart. We would look on the label, (sic) it would have that, we'd say no.' ‘It's about reading the ingredients and making sure there's no extracts and acids and flavours and colours and sweeteners.' ‘Our body has the ability to fight. But if we do not feed it the right ingredients, if we do not give it the lifestyle it needs… and if we don't give it sunshine, if we don't give it love and connection, if we don't breathe properly, and sleep, then we are going to be in trouble.' ‘You look at a lot of the clinical studies that have been funded by the industry that's promoting it, and you have to ask yourself, ‘How independent was theirs?' ‘Once you have your philosophy, you don't fall for everything.' About Cyndi Cyndi O'Meara is a nutritionist, best-selling author, international speaker and the founder of Changing Habits, an innovative and impactful whole foods company. Cyndi also built The Nutrition Academy, an online course to teach nutrition based on vitalistic philosophies, anthropology, environment, and lifestyle. Her passion for nutrition also led to her groundbreaking book, Changing Habits Changing Lives, and her most recent work, Lab to Table. She is also an in-demand keynote speaker, especially after her What's With Wheat? TEDx Talk. Cyndi and her businesses are multi-awarded in Australia. Interested in Cyndi's work? Check out Changing Habits and The Nutrition Academy. You can also reach her on Facebook, Twitter, and LinkedIn. Enjoyed This Podcast? If you did, be sure to subscribe and share it with your friends! Post a review and share it! If you enjoyed tuning in, then leave us a review. You can also share this with your family and friends, so they can learn how to improve their nutrition. Have any questions? You can contact me through email (support@lisatamati.com) or find me on Facebook, Twitter, Instagram and YouTube. For more episode updates, visit my website. You may also tune in on Apple Podcasts. To pushing the limits, Lisa Full Transcript Of The Podcast Welcome to Pushing the Limits, the show that helps you reach your full potential, with your host Lisa Tamati, brought to you by lisatamati.com. Lisa Tamati: Hi, everyone, welcome back to Pushing the Limits. Today I have another fantastic guest with you. Cyndi O'Meara from Australia, from the Sunshine Coast, joins me today. Now she is a celebrity nutritionist. She's an author, she's an all around amazing lady. I can't believe that she's actually 61, because she looks like in her 30s. She's just an incredible bundle of energy and an incredible mind of information. So I do hope you enjoy this episode that gets really into the weeds on nutrition, on E numbers, on the chemicals and foods, on toxins, on things that you really really need to know about. So I hope you enjoy this episode. Before we head over to the show, just want to let you know about our Boost Camp. Now, this is not boot camp, this is Boost Camp. This is an eight week long online webinar series that Neil and I are running from the first of September, and we would love you to come and join us. This program is all about you all about upgrading your life, all about being the best version of yourself that you can be. It's about ageing like a winner. It's about longevity, it's about upregulating your brain and your mind and fine-tuning yourself to being more resilient. It's about health fundamentals. It's about understanding your biology, understanding what types of exercise to do and when and how, understanding your own body types, understanding more about your genetics, this is a really full on program that we'll be delivering live. And you can join us then we would love you to do that. So what I want you to do is to head over to peakwellness.co.nz/boostcamp. Not boot camp, Boost Camp. B-O-O-S-T-C-A-M-P. I'll repeat that: peakwellness.co.nz/boostcamp, and join us on this program. If you didn't catch that URL, write to me, I'll send it to you immediately. If you want to upregulate your life, have more resilience, be tougher, mentally stronger, have more focus, have more control over your life, your biology, then do join us where we really, really stoked to have you come on board. Also, just a reminder, too: we have our Patron program for the podcast now, is open. This is a way for you to support this podcast. We've been going now for five and a half years, and every week I find incredible guests for you to listen to and learn from. This is like having a university in your pocket basically, with the best professors, with the best doctors, with the best scientists, with the most elite athletes, real high performance people. It takes an awful lot of work, I can tell you, and it's been five and a half years and I really need a bit of help to keep this on air. So we would really appreciate your support. You can join us for the price of a cup of coffee a month that really, these micro commitments that people do really help the show stay on the air. So if you like what we're about, if you like our mission, if you want to support this mission on helping people take control of their health, and be more in control of their life, then please head on to patron, P-A-T-R-O-N dot lisatamati.com. Right, now over to this exciting show with Cyndi O'Meara. Hi everyone and welcome to Pushing the Limits. I am super excited to have you with me again this week for another exciting installment of the show. I have lovely Cyndi O'Meara with me, who is sitting on the Sunshine Coast in Australia. Welcome to the show. Cyndi O'Meara: Thank you. Lisa: Fantastic to have you there. Cyndi is a celebrity nutritionist, author, runs a company called Changing Habits in Australia, which is all about educating people, from what I understand, educating people around nutrition and helping them cut through the mess of the noise that's out there and get them into the right mindset and the right things to be thinking about. So today we're going to do a bit of a deep dive into the world of nutrition. So Cyndi, before we get underway with some topics, can you just give the listeners who don't know you a little bit of background about you and what you do? Cyndi: Sure. So I graduated, well, I started my nutrition education in 1980. But I actually didn't start as a nutritionist. I was doing pre-med at the University of Colorado and one of the subjects that I did was anthropology. I did a year of anthropology and cultural anthropology and I thought, ‘Wow, it was food that was really important in the survival of humans and so that we could have babies and keep going,' and I was really intrigued by it and I thought, well I'll become a nutritionist. So I came back to Australia and I went to Deakin University and finished my Bachelor of Science majoring in nutrition to go do dietetics and at the end I went, ‘This is nothing like what I was taught in anthropology'. So in anthropology, I was taught hunter-gatherer, agriculturalists, paleo, herders — real food. There was no margarine, there was no low fat, there was no processed or ultra-processed foods. There was none of this, and this is what the dietitians were talking about. They were looking at more mechanistically nutrition, as opposed to what I was taught with culture and anthropology was to look at it very bio-holistically. So I decided, well, I couldn't become a dietitian. So I went back to university to RMIT. I did two years of human anatomy. That was, I kept cadavers for two years, I did all the -ology: the pathology, embryology, histology, parasitology, everything. At the end of that, six years at uni, I went, ‘I actually know what the human body needs, it needs real food, it needs what I learned in my first year of university.' I could have stopped going to university, and done what I thought. I started to just do consultations, and I only did real foods. I didn't, I got them off the SAD diet, which is the standard Australian diet. We could call it the SNZD diet — too the standard New Zealand diet. The standard American diet and the standard UK diet — margarine, breakfast cereals, low-fat milk, bread, cheese, those plastic fantastic foods and gotten them onto real food. And the results were remarkable. So that was in the 80s. We now jump to 2021, 40 years on. What I am seeing is a vastly different population, and vastly different problems that we didn't see in the 80s. Now, it's almost like we need to do very individualized nutrition, because so many people have food sensitivities, food allergies, they have the antecedents of their life. So they may have been exposed to a chemical, they may have eaten ultra-processed foods and so they've wrecked their guts or, whatever is happening in— Lisa: Yep, these products or something like that. Cyndi: Yeah, I only had to change their diet from the SAD diet to real food diet, and we'd get results. I can't do that anymore. So the thing is it we then have to dive deep to find out what is the root cause of what's happening, and what is the problem? I'm not just talking on an individual basis, here, I'm talking on a global basis. 78% of the US population has a gut issue. 50, I think it's 48 to 50% of their kids have chronic disease, one or more. In Australia, it's 38 to 40 with chronic disease. Now, when I went to school in the 60s, 2% of the whole population of Australia had a chronic disease. Now we have our kids at 38 and 40%. And New Zealand won't be any different, they will be about the same as Australia. If you get to 60, at the age of 60, which I am, I'm 61 this year— Lisa: Wow, you look amazing! You've done something right. Cyndi: Well, this is what I do, I eat real food, and I look the best I can. So at the age of 60, the chances of you having chronic disease, one or more, is 80%. So I'm in the 20% percentile. Because I don't do what the rest of the population do. I am not a statistic because I don't do what they're doing. If you want to be a statistic, you do what everybody else is doing. If you don't want to be a statistic, you do something completely different. That's what I learned very early on. Don't go with what everybody else is doing. Do something different. I would believe that that's you, Lisa. I have to tell you this, Lisa. We've already had the opposite interview where I interviewed you and what you did with your mum and your book. I went through a bit of a crisis in our family and that kept, what you said kept playing in my ear. Lisa: Really? Cyndi: What you did. You think you're doing something that should be working and your mum just stayed on that level, and then she shot up? Yeah, that's what was happening with us. So I'm well thank you for your incredible resilience, your persistence, everything you did. Lisa: Someone to tell, someone to tell. Cyndi: Yeah, and I guess that's what I've always been like, but you, your words were brilliant. Thank you. Lisa: And we all need people to come along and confirm that we're on the right track sometimes because we are getting bombarded with ‘This isn't possible'. I mean, I've just been working with a young man today. He's had a mess of brain injury and the doctors have told him, ‘You'll never talk, you'll never walk, you'll never do anything again'. He's already eight months into his rehabilitation, he's talking, he's starting to walk, and I'm helping him with different things now, and he will make a full comeback. I have no doubt about it, because he has a family that's behind him, he has a mum who thinks outside the box, and is willing to do whatever it takes, and those are the people that will get the results. This is why these sort of conversations are so, so crucial to have so that we start to understand, and you have the expertise in the area that I'm sort of, know a little bit about but I'm not a complete expert in nutrition side of it. So I'm really keen to dive in. And if I can help you with your family situation, please do reach out. I'd love to help Cyndi: We might just have a little conversation at the end of it. Lisa: Yes, we will. I actually was going to take you through the epigenetics, I've just remembered now, and go through that path with you. But I totally agree with you. What I'm seeing in our population now is, when I was at school in the 70s, it was obesity was a rare thing. You had the odd kid who was overweight. Now you look around, and it's like the opposite is having any kid who's not overweight, and people seem to see that this is normal. If our kids are already like this, and they're already developing things like prediabetes and diabetes before they even reach puberty, in some cases, this is like a mess of warning alarms. For me what's coming down the road as far as a health crisis and the cost that this is going to be on, you know, and human suffering, but also on the society. We have to start standing up and saying, ‘Hey, what we're doing isn't working guys, and we need to make some changes'. The real food is definitely we we need to be starting from and the processed foods, what is it that's in processed foods that is causing so much trouble? Because isn't like a spaghetti bolognese sauce that I buy from Domino's or something, why is it not the same as what grandma made when she got tomatoes out of the garden? Let's start there, and the weird sort of stuff, so to speak. Cyndi: So in 1998, I wrote a book called Changing Habits, Changing Lives, and it was about the food industry and what food they were suggesting you had for breakfast, I'd say so breakfast cereal, and then I would explain how they make it, what's put into it, what is fortification? So I'd go through that, and then I'd give an example of what we could have for breakfast. Since that time, I have updated that book five times, because the food industry is not getting better as far as our health goes, but they're getting incredibly tricky, with additives and their chemicals to make you think you're eating food. So it might smell like food, look like food, taste like food, but it is, no way is it food. Let me give you an example of natural vanilla flavoring. This is just one ingredient. So what they've done is that they've figured out if they genetically modify a bacteria, and they put in the smell of the vanilla bean, so the smell of the vanilla bean gene into that bacteria, put it on recycled plastic, as a substrate as it's eating, it eats it, it will make natural vanilla flavoring. Lisa: Oh my God. So it's coals. Really? Cyndi: Really. Lisa: That's a new one on a completely left field. That's just one little wee, soddy flavoring. Cyndi: One ingredient: citric acid, you think it comes from citrus. They genetically modify a mold, put it on a substrate, the substrate could be animal-based, it could be plant based, it could be plastic-based. They're getting really, they're figuring out that there are bacteria that will eat plastic and produce something. So it produces like citric acid. A lot of our additives now are what we call synthetic biology. So they're genetically modifying microbes in order to make a vitamin, amino acid, or something that's going to go into your supplements or into your food supply or your medicine. Lisa: Wow, that's frightening. That's frightening what you just told me there and I wasn't aware that that, to that degree, the genetic modifying of our food is so because you know, you stay away from genetic modified crops. This is about as far as my knowledge goes in that direction, to be honest. So you're saying that the additives and the preservatives and the stuff that they're using in there is actually, they're doing this genetic stuff? Cyndi: Yeah, so they figured out that microbes, you know, nobody's gonna care about microbes, and don't like animals or rats or anything like that. No one's gonna care about microbes. They figured that if they genetically modify them, they can manipulate them to do anything. In the 1990s, a Japanese company manipulated, I think it was tryptophan. They use the genetic modification of a microbe and produce tryptophan, put it in tablets, sent it out into the market, and I think it was 150 people died and 1,500 people were injured permanently as a result of this tryptophan. They figured out that the bug produced a toxin to protect itself from the tryptophan or something like that. So it was pulled from the market, they soon quickly figured out what was causing it. But it was all covered up, nobody talked about it. I think in the 90s, that kind of calmed that genetic modification down, not as many people were wanting to do it, but now it's at full surge. Not everything is being made, of course, by genetic modification. Some things are being made with just making a bunch of chemicals and putting them together. So if I was to give you a strawberry flavoring, strawberry flavoring can have 48 chemicals in it. That strawberry flavoring and if one item is natural in that 48 chemicals, it's natural strawberry flavoring, not artificials. Lisa: You're kidding me. So they're just playing with these names and just putting in something natural in order to make it natural. Cyndi: They are absolute masters at it and people don't realize. I'm just telling you one thing that is happening. So if we take it to the genetic modification of foods such as soy and canola and sugar beet and cottonseed, and things like that. If we go there, these are called either Bt, so Bt-Corn, which is a toxin that the corn produces. So when the bug eats it's a pesticide. When the bug eats it, its stomach explodes. That's still in the corn, when you eat it. Lisa: Oh my god. Cyndi: What we're finding is that while it won't explode our stomach, what it does is it explodes the, it destroys the gut cells, which is one cell thick. So it starts to erode them, and you start to get gaps in your gut and allow protein, chemicals, and things into your blood, which you don't want. You don't want that. So then the other ones are Roundup Ready. So Roundup being ain chemical that has glyphosate it. So Roundup Ready soya, Roundup Ready sugar beet. But now they're starting to realize that roundup is not doing what it should be doing on the pest; or not, it's a pesticide but it's more for grass and weeds and things like that. They're finding that that's not working anymore. Now they're producing 2,4-D ready crops, Dicamba ready crops. So Dicamba came into the spotlight I think was last year or the year before when there was a Dicamba ready crop that was sprayed, and all the spray floated over to a I think it was a peach or pear farmer's lands, and killed all of these trees. He actually sued, I think it was Bayer or Monsanto and I'm pretty sure he's won that case. Lisa: That's a big giant to take on. Cyndi: Exactly. This is what is happening to our food supply. We, the Australian and New Zealand Food Standards. So Food Standards Australia, New Zealand have been requested by Queensland agriculture, for Australia wide; I don't know if they'll do it in New Zealand, but an Australia-wide food irradiation process on all fresh fruits and vegetables sold in the grocery stores. Now when you do that, what it does, is instead of you just cleaning your lettuce and, and doing a bit of a sterilization on it, which is what they do, whether it's organic or not, they have to sterilize it to get rid of any bacteria. So what they're now doing is they want to radiate it because it just doesn't get rid of the surface bugs, it gets rid of the bugs that are inside the food as well. But we need those soil based bugs, of course, they help us with our microbiome. So they're all of a sudden starting to say, we want to radiate everything. Now not only will they kill every bug in our food, what they will also do is that they will sterilize the seed. You know, when on your compost tea, three tomatoes and your pumpkin and and then you've got this pumpkin growing out of your compost, even a tomato growing out of your compost or cucumber. That won't happen. Lisa: Oh my god, we're not going to have seed come, and who's going to control the seed like that? Cyndi: I do my own, I grow my own food. Because I think we're going to get to a point where people are either gonna have to do that or put up with what the food industry is doing. Lisa: And destroy their health. Cyndi: Yeah, and it's all ultra processed foods. So the whole vegan movement even, I can read you the ingredients of what is called ‘just egg', and it's a bunch of chemicals. It's an ultra-processed food and it is not saving the planet, in actual fact is the worst thing for the planet. Lisa: Jeez, oh my god, this is, I'm all terrified now. Cyndi: I don't want to terrify you. What I want to do is make you aware of what's happening. Lisa: Oh, absolutely, yeah. Cyndi: Go to your local farmer, you go to your local farmers market, you support these small time farmers instead of Woolies or Kohl's or whatever you've got over there. Say, Breyer, I forget what's in New Zealand. Lisa: New World. Cyndi: All you do is that you change the way you buy your foods, or where you buy your foods from, because then you become an activist by yourself. Don't care about anybody else. You're an activist, because you are choosing to buy from a farmer in your area. And I'm sure you already have some incredible region farmers in your area. Lisa: You think they are, they're not, how do you know that they're not using the same practices and the soils? And so, I mean— Cyndi: You talk to them, they're passionate. Go to the farmers' market, and you say, ‘Do you grow your food'? ‘Yes, I do'. Do you use any chemicals? ‘No'. What kind of farming do you do? ‘I want to actually do something called regenerative farming. Have you ever heard of that? Or I do organic farming or I do biodynamic farming, and this is how I do it'. They're so passionate, they want to tell you. So what I do is, I grow a lot. But when I'm not growing some foods, I will go to my farmers markets, and I know my farmers now in the farmers markets. I've done the hard work. And I have something called the Nutrition Academy. And it's a bunch of people that come and do a year with me, and they become the people that do the research in their area. People come to them and say, well, which farmer should I go to at this market or that farmers market. I want to create a groundswell of activists who say, we're not eating genetically modified foods, or anything made with a genetically modified bug, or anything that has something ultra processed in it. We're not prepared to buy from the grocery stores, because they can't guarantee me where this is coming from. So I will find a farmers market and I'll support, there are so many young people that want to be farmers, all we have to do as individual say, I'll buy a box from you, or a community supported agricultural box, I'll buy a box from you every week, whatever you're growing, I'll buy it. Then to supplement you go to your local, organic shop, your local fruit and veggie shop, ask them the questions. It's about us becoming inquisitive. If that's what you do this, please say you're inquisitive, you went there telling me my mum's gonna be like that for the rest of my life. Surely there's something out there. What is happening, medicine's not working, they're telling me nothing's going to happen. So I'm going to go and enquire with other people. That's what I asked people to do with their food supply, is to enquire. Lisa: It's not obvious! I've looked locally, and I've just found one recently who's delivering certain times, a couple of times a week, and I have to get through, and you're like, ‘Lisa's found somebody now'. But it's always out of the way, and it's extra work, and it's, you're busy and you whatever, and there isn't a lot of farmers' markets in our area. There isn't, and I've been looking into a couple of farms here, and then they find out oh actually they're not organic, organic, even though they, you know, say that, but their seeds aren't in there, you know, there's certain practices. So there's thinks little problems, especially when you live in a rural area, and there's not necessarily a bigger place where these people can congregate. But I'm downloading a little bit more, time to dig deeper. Time, to really get into it. Cyndi: Yeah, it will be somebody in your area, because this farm is everywhere, that they would love farming, and they would love to be able to sell their produce. But if we take it a step by step, and we do it like this, so let's say you're on the SAD diet, the Standard Australian New Zealand diet, let's just say you're on that. If you go from that SAD diet, and you just go to the fruit and veggie, meats, dairy section of your grocery store. That's a really good start. That's a great start. Once that's in your life, then you go well, I want a better quality fruit and veg and meat maybe, or dairy. Because that many dairy farms and lamb and everything in New Zealand. So you go well, I want to better quality this, where can I find somebody in my area. So it might be six months after you've gone from the SAD diet to the, at least eating fruits, vegetables, meats, and making your own food that you go, I want better quality. Then you go and seek out maybe a butcher that's doing the right thing or a fruit stand that's doing the right thing. So don't think you have to jump immediately. That's why I wrote ‘check it out'. Realize that it's like, let's start with breakfast, then let's do salt, then let's do dairy, then let's do grains, then let's do nuts, then let's do seeds. Let's do chocolate, let's do— so it's a 52-week, one thing you change a week. Or if it takes you longer than a week to change them, that's fine, 53 weeks. Imagine when you start, where you will be in one year. Lisa: Absolutely, it's the same with exercise is the same with everything, isn't it. Just taking it, you don't have to jump right in at the big change, just start with one change, awaken it. That just makes so much sense in just putting in a bit more effort to find things and do things and maybe start growing, I started growing my own vegetables without having much success. Cyndi: Greens in New Zealand grow incredibly. So it's about— Lisa: For most people. Cyndi: Invest in greens, because they're like a weed. Lisa: Yes, yeah, we've got some of those going. It's just making the time to do that, and to prioritize those, because I think I've definitely been aware of the whole processed food. So you stay away from the obvious things, but you've just taken it to another level as far as the genetically modified stuff. That's completely new to me, so that's really important. But starting where you're at, and improving it every week, and just taking on a little bit, because I'm a big fan of that in everything in life, because everything can be overwhelming. If you get overwhelmed, then you tend to do nothing. It's better to be walking for five minutes a day than to be doing no minutes a day. It's better to be getting good fruits and veggies, and later on you work on the other pieces, if this makes a whole lot of sense. Is there a program through, that you have as an educational online content type of thing as well? Cyndi: It's in my book. So we renamed Changing Habits, Changing Lives to Lab to Table, because that's what it is, at the moment, it's about— Lisa: Wow, Lab to Table. So I'll put the links and stuff. Cyndi: Stop being a lab rat and start making better choices for your table. And that's on Audible as well. So people can listen to it and just listen to one chapter and go ‘Right, that's what I'm going to do'. They can jump, they can go anywhere they want. They can start with chocolate, if they really want to. I just say well, where can I buy good quality chocolate that's got no emulsifiers? So an emulsifier is in most chocolate and emulsifiers kill the bacteria that makes the layer that protects you from the outside world, in your gut. Even that little thing that you do by looking at a chocolate that doesn't have lecithin, it's called soy lecithin or sunflower lecithin, or something that's an emulsifier, even if it doesn't have that, so I teach you how to find a good quality chocolate, if that's where you want to start. Lisa: Chocolate's important, so that's a great place to start. Cyndi: Find the white salt out and getting some good salt that's not refined, hasn't got anticaking agents in it, doesn't have free flowing agent in it. They don't, you don't realize it because nobody reads their salt packet. They don't read the ingredients. So I just tell you, this is what's on it, go to your pantry, have a look. If you don't believe me, go to the pantry, have a look at what they put in. They'll have potassium iodide in there as well because that's the chemical form of iodine but you want natural iodide. So an actual iodine is seaweed and New Zealand's got heaps of seaweed, you know. What I do is I make a salt with seaweed in it and it's called seaweed salt, and that's on the Changing Habits website and we do have a Changing Habits New Zealand website, so you can purchase it and and get it delivered to you not via Australia but New Zealand so I think it's changinghabits— Lisa: .co.nz? Yeah, usually. Okay, we'll get, I'll get my team to— Cyndi: But mine is .com.au, and we have one of my graduates who runs that and does all the deliveries and everything from New Zealand. So that was one of my graduates from 12 months' education with me. So these people come out knowing exactly how to help people. It might be a trip to the farmers market. It might be coming into your pantry and going through your pantry. I can go into someone's pantry and I can pull 10 things out. Let's say one is barbecue sauce, another one's tomato sauce, another one's hot chili sauce. In other words, I'll pull out all the sauces, and all the sauces will have tomato as the base. All of the sauces will have a citric or an acidity regulator, so citric acid. All of the sauces will have a flavor or sweetener. So the flavor is what makes the difference. It's not how you used to make your chili sauces or tomato sauces or barbecue sauces. This is an industry that has a base and then they just put a different flavor in, the sweetener might be a little bit different, the acidity regulator might be a citric acid, or it could be citric acid or it could be something else. And basically, you are looking at eating the same thing, just with a different flavor and a different texture. Lisa: I would have thought, I didn't know that citric acid, for example, was a bad thing, because I thought that came, because you're not educated in this area specifically. You don't know that some of the things that sounds like potassium iodide, that sounds like a natural thing. And so being able to decode that, and I bet they do that partly differently, too, so that you actually think it's something natural— Cyndi: In the industry, it's called clean labeling. So people like me, got smart. We didn't want to eat BHA and BHT. We don't want to eat MSG. We got smart. We would look on the label, it would have that, we'd say no. So what they've done is they've renamed these. So BHA and BHT is called rosemary extract. Lisa: Really? So you're just, you just have never sure, unless you really spend some time educating yourself. Cyndi: Exactly. I read all the labels. So what they've done, rosemary extract is yes, it started with rosemary. But they pulled out one chemical out of the rosemary bark and rosemary leaf. With that, they do all sorts of processes to it, and it ends up as an antioxidant, a synthetic antioxidant, my way of thinking. But because it's an extract from rosemary, they call it rosemary extract, and you go ‘Oh, it's just rosemary extract'. Yeast extract, you think oh it's yeast extract, but it's MSG. So what they've done is rename, every single natural flavoring is the same as artificial flavoring, they just added one little natural chemical, and well purchase strategies that they put in there. You might read turmeric, or curcumin, everyone does, or curcumin. 75% of all curcumin is made in the laboratory. It's not extracted from turmeric. The most of the population don't know what's happening. And that's why I go, just stop buying packaged foods. And you do have to make things from scratch, or you have to buy it with somebody that you trust. So it's about reading the ingredients and making sure there's no extracts and acids and flavors and colors and sweeteners. If it said tomato, onion, chili, sugar, salt, I'd be happy. I don't have a problem with sugar. I have a problem with all the other crap. You're blaming sugar. I don't mean lots of sugar. I'd like to see Rapadura sugar, but they're blaming sugar on what I believe is a vegetable oil problem, and all these additives. Lisa: Just interrupting the program briefly to let you know that we have a new patron program for the podcast. Now, if you enjoy pushing the limits, if you get great value out of it, we would love you to come and join our Patreon membership program. We've been doing this now for five and a half years and we need your help to keep it on air. It's been a public service free for everybody. And we want to keep it that way. But to do that we need like-minded souls who are on this mission with us to help us out. So if you're interested in becoming a patron for Pushing the Limits podcast, then check out everything on patron.lisatamati.com. That's P-A-T-R-O-N dot lisatamati.com. We have two patron levels to choose from, you can do it for as little as $7 a month, New Zealand or $15 a month if you really want to support us. So we are grateful if you do, there are so many membership benefits you're going to get if you join us, everything from workbooks for all the podcasts, the strings guide for runners, the power to vote on future episodes, webinars that we're going to be holding, all of my documentaries, and much much more. So check out all the details, patron.lisatamati.com, and thanks very much for joining us. Cyndi: One of the things that we do know about this genetic modification that's happening at the moment in the microbes is that there's a disease out there called Morgellons disease, you can look it up. At first the doctors just thought that everybody was a little bit weird and psychotic in a way, that there's sort of mental illness. But what would happen is like, on the, a cut would come here and you'd get a pink and an orange and a yellow and a red fiber that would just come out of your mouth or it might happen here or wherever you gotta cut that would be these fibers, colorful fibers. So the doctors all said, ‘Oh, you just been rubbing on carpet. You just, you've got Munchausen this disease,' or whatever, whatever that, or you're hypochondriac, you know, but what they're really beginning to realize is that some of these microbes, now these are microbes that make fibers. They're associating these microbes with this disease that has gotten into our microbiome. And as a result, they make them. That's their job. So I kind of figure if I'm going to eat natural vanilla, if that bug that makes natural vanilla flavor, does that mean, like, who's gonna smell like vanilla? You know, like, I just wonder. And I make a joke about it but in actual fact, it's, it's no joke. No, they are like nature. And so I choose not to support them in any way. Lisa: No. And that takes a huge commitment. But that's, that's where we need to be heading towards and like you say, one step at a time. Cyndi: Just one step at a time. And if in a year, you're doing that, or even two years, it's better than for the next 30 years or three decades, you've not changed and you have more Morgellons disease, or you're scared of a virus called COVID. It's actually called SARS-COVID 2. COVID-19 is the disease. Our body has the ability to fight. But if we do not feed it the right ingredients, if we do not give it the lifestyle it needs, such as exercises, you do running and yoga, and if we don't give it sunshine, if we don't give it love and connection, if we don't breathe properly, and sleep, then we are going to be in trouble. And we will become vulnerable to SARS-COVID 2 or whatever else comes along. Don't be scared of an invisible thing. Lisa: Yeah, and this isn't mean, this is, you know, those are all my wheelhouse. And that's what I'm always preaching on every week is one of these health fundamentals that if we, in relation to the slide, as far as you know, if we were just focusing on building our immune system, and eating healthier, and doing more exercise, and things would actually be at least better off, even if we did manage to, you know, unfortunately contract it. And we don't want, listen, this whole journey that I've been on the last five years and listening to, you know, I've had hundreds of doctors, scientists, experts, like yourself, sharing their corner of the world's knowledge. I have absolutely no faith anymore in the authorities, or to be honest, I have no faith in the standards of medical care, I have no faith. Even though you know, like, clinical evidence, can be manipulated, and pushed in a certain way to make something look like it's good and it's safe. Then you look at a lot of the clinical studies that have been funded by the industry that's promoting it, and you have to ask yourself, how independent was theirs? There's just, there's just holes all over the place. And what I think you and I are, you know, with our different expertise as and trying to do is to get people just to question. Just to not take whatever is being thrown at you propaganda wise or whatever it is to actually question, do the research yourself, start to look at it. It is confusing and overwhelming at times. But when you take control and when you're faced with the big situations, like I have been in my life, unfortunately few times now, not just with mom's story. I've had to face and work things out. If it was up to the doctors, I would have no uterus. I'm about to go through IVF. I'm 52 years old. They told me four years ago, I will die if I do not have a hysterectomy because I had fibroids. Now why did I have fibroids probably because I was on the pill for 30 years. But that's another story. I refused to have my uterus taken out because I believe there was another way. It took me a year to work it out. But I found a way. I found another doctor who worked out exactly which of the fibroids it was a 10 minute operation that was gone. That was a year of suffering bleeding, anemia, blood transfusions every week, but I refused to have the hysterectomy because I wanted to preserve the chance to have a child. And now I'm 52 and I'm able to go through and I don't have it, I didn't die and I still got my uterus. I've only shared that story. These are the things we have to question. We just work things out and we're just given a white little pill and it's gonna make things better and go away. And I'm sorry, it's not how biology works. It takes time and it takes effort and it takes grind and it takes research. But if you're willing to do that, you're gonna end up looking, you know, like you do at 61. Not like most people who have autoimmune diseases, who have diabetes, who have heart disease, who have all of the horrible things that happened to us. If we can prevent some people going down that path, then you know, our job's worth doing. If we can help one person who's listening to this just to open their eyes, and you certainly opened my eyes today. I thought I knew a lot, but I know I don't know enough. I don't know enough. This is why I spend like hours every day studying. Every day is a study day, every day is a learning day, every day is a day where I get to connect with amazing people like you that can share another piece of insight that I'm like, ‘Wow, that's terrifying. But okay, let's do something about it'. Sorry I've gone on my slip ups. Cyndi: You did brilliantly, because this is what's happening is there will be people like you that are proactive in your health. Then there'll be people who don't want to change. They'll go get their uterus out, they'll take that pill, they'll never eat the right foods. That's okay, we can't help them. But there is a group in the middle that are inquiring and questioning and saying there's got to be a better way. I just don't know where it is, how do I find it. So they're the people that I hope to get to, because people like you are proactive, you're already doing it, you don't need me. But it's the people in the middle that are going ‘I know there's a better way, I know I can do this, but I don't know where to go and I can't find it'. Then they get this aha. And from that, aha, they change their ways from the SAD diet to a different diet. And once they start to feel better, then they go and they start exercising, or they may exercise first and then decide on their food. Then there's this unbelievable effect that happens. Then they become vocal with their family and friends. That's what we want, is that we need them out there being vocal. It's all right, there will be people that don't want to change, and I don't want to even change them. That's just not my market. It's not my people. But I am here for the people who go, ‘Oh, I want to know more. How do I learn more?' That's why I guess Changing Habits is really more education. Even though we do programs and protocols, and we've got food, my main thing is to educate you is to get you on a program or protocol, and then go, now that you've done that we feeling better, what are the things that you need to learn in order for you to progress as opposed to degress. If you think that you can come on a program or program with me, and go back to your old ways, and still feel amazing, you're delusional, you cannot go back. You have to keep going. So my thing is, if you're coming on that journey with me, please be prepared to be on this and to make major changes in your life that are sustainable, and for the rest of your life. It's not the one big thing we do once a year that makes the difference. It's those little things that we do every single day, like the five minutes of walking, the banana instead of the chocolate bar, or better quality chocolate instead of a chocolate bar because they're all shit. Lisa: Yeah. We gotta find some good chocolate. Cyndi: You've done a terrible job of making chocolate. You've bastardize the whole thing. Lisa: Oh, no. Cyndi: Yes. So this is what I want to achieve and the more people that are awoken, the less will have chronic disease, and the less will be vulnerable to whatever comes along. So we know just by the statistics that have happened in the last 16 months, that the people that are vulnerable to SARS-COVID 2 are those with chronic disease. People like you people like me, we're not even, there's not even a death rate amongst us. It just doesn't happen. But it does with people with chronic disease, and it's not the age group, it's your health. And yet they're putting us into age groups because that statistics what happens at age— Lisa: You get all these diseases, because you've been doing all the stuff for so long and there is genetic components to it and pieces of the puzzle. I partly because I studied genetics, and I know that I actually have a, I'm missing one of the genes for respiratory protection. So I'm actually in a higher risk category, but I can know that and like that I can take my vitamin D's and my magnesium, my things. Whatever's going to help me be healthier and then be armed. I mean, my house is full of biohacking, gadgets, machines, things are back standing behind me. I'm ready for battle. Because I know that I can still go down because I have a genetic predisposition to certain things. However, you know, like I was an asmathic as a kid. Severe asthmatic, in and out of hospital all my childhood. But because I now have my inflammation in my body under control, I don't have asthma anymore. We didn't know that when I was a child, what was causing it. We cut out dairy but that was about it. My parents didn't know what else, things like gluten that we talked about back then and we lived next door to an orchard that was spraying everything everywhere. So goodness knows, but now I don't have a problem with asthma. Now is that because I've changed my diet, my lifestyle and all that sort of thing? Yeah, probably because I am missing that gene completely. So I have no sort of respiratory protection. So I am more prone to that. There's different aspects that we need to be aware of. One of the biggest, I think, things that, something that I'm big on is stress management, because stress is definitely going to, and this is something that I've been with personally, because I'm so driven and mission orientated. It's very hard not to have a high level of stress when you're operating. So anything that I can do to lower my stress levels, while still operating at a really high performance level, I'm into. That's the breath work. That's the meditation. That's the getting the sunshine that's having my little breaks, it's having my social time, all of those things that I've had to learn to prioritize along the way as well. Yeah, but again, I'm getting off topic. Oh, I've just lost your— Cyndi: I'm using my shop in the background. You're saying the right thing. We do know, and you've already mentioned, and that's epigenetics. So what is happening above the gene that turns the gene on or off? There's nutrigenomics? Yeah. What is the food that turns a gene on and off? There's also metabologenomics, which is, what are the metabolites are made by your microbiome, which you are 90% genetically microbiome? What are the metabolites that are being made by the microbiome that are turning my genes off? What is the- like in nutrigenomics? I love it, because we know that when we go into a state of ketosis, that we're not only changing the metabolism of the brain and what energy the body uses, but we're actually affecting genes being turned on and off from glutamate together. So these are the things that we are affecting as a result of just manipulating food, that's natural dynamics. Now, when manipulate what's happening in our body, with as far as the microbiome, if you go for a walk in the woods, and you come against some spore based bacteria, so such as bacillus, though you will breathe it in, you will touch it because you touched a tree, or a rock, or you've dug down into the dirt for some reason, or whatever, you will get this and it has the ability to increase your good bacteria in your microbiome. It can decrease the bad bacteria. This is going out into nature, we've shown this. If you go gardening in a really good soil, you pick up a certain soil based bacteria that actually improves your serotonin and will give you a feeling of calm and helps in mental illness, there's psychobiotics out there that we know that certain ones improve serotonin, some improved dopamine, others GABA others noradrenaline. So we have this thing called metabologenomics now, where it switches it, you're not going down the excitatory path of good mind, but you're going down the calming path of GABA just by manipulating your microbes. And that is nature, breathing as you know, both you and I love our breathwork. Sunshine does it. So we are giving our evolutionary body the ingredients it needs to be the best. When you do not do this and you stay in a city. You never get out into nature, you don't see the sunshine, you've got screen on. You've lost those ingredients that the body has had cues for for 400,000 plus years. We're not an modern body we're still evolutionary. Lisa: Our DNA is old. Cyndi: We'll never survive on the lifestyle that this modern world is giving us. We can still live in a modern world, don't get me wrong. But we have to let the body know that it can have these other ingredients. So hiking, you know like it's one of my favorite things to do is put a backpack on and go hiking for five or six days. Or nobody sees me no WiFi. And if that's not your bag, go out for the day. Go into a park. If you're in Auckland, you know go to what's beautiful for Cornwall Park. Pet the cows and the sheep. Just go breathe that beautiful old trees in. Lisa: This is just so basic, isn't it? You know I lost my dad recently and people know the story a little bit. But he was 81 years old. My dad was unfortunately a smoker and that's what brought him in. I could never stop him smoking and that's what ended up being his demise but he was every day all day in the garden, out in the sunshine working physically hard, and he was 81 years old. Apart from what happened to him, which was an aneurysm of the stomach. So he had arthroscopic sclerosis from smoking, but he was powerful, strong, he was exhausted, at the end of the day, he would sleep fine, he had a natural rhythm to his life: get up, work hard, eat probably too much. And not always the best things, smoke way too much. But he had this natural rhythm and he worked all day. He was in the garden all day, and his hands were always dirty, and his feet always planted on the ground. And I really think that's why he got to 81 despite having smoked for 55 years, which is a disaster, obviously. He probably would have carried on for another, 20 or 30 years, if he hadn't had that unfortunate thing, because he lived in this natural rhythm. He was strong, powerful and fit, despite all of the stuff that he was doing wrong, but just that natural rhythm. I saw this, and I was like, wow. We are artificially stuck indoors, stuck sitting, stuck in front of screens, we need to make time to go out, have that sunshine, get that vitamin D. This is science now, like a lot of the stuff that ancient traditions were telling us to do. Everyone's that's all woowoo and eerie theory, and there's no proof. Now science is starting to bring this proof out. That's really exciting for me, because then we start to see that these guys were right, there is acupressure pressure points and there is negative and positive ionization. There is all of these things that people have known for centuries, and, you know, millennia sometimes, and our old DNA just cannot survive if we are only in this artificial environment, not going to do well, we're going to be going backwards in our longevity, when we actually should be going forward. We've gone forward up until now, because we've had incredible surgeries and people know about germs and we've done some brilliant things. But if we can combine that knowledge of nature in our ancient DNA, and anthropology and all of that sort of stuff, and then combine it with the knowledge that we have today, there's the power. Because I truly think that within the next 20 years, we're going to be seeing people living much longer lives, like I don't think that you are going to retire anytime soon, like your average 60 year old would have done 20 years ago, now that's lifting up, right. Then by the time you are ready to retire, it will probably be 150. You know, because that's what's coming at us, the change that's coming is just phenomenal. If we can keep ourselves well enough, in the meantime, to benefit from all this knowledge that's coming down the line. Cyndi: Yeah, and the longevity is important. But the wellness is also important, as you said, because most people been 15 years of their life, and that's the last 15 years of their life, in a chronic condition or with some disability of some sort. So if we can change that, by what we're doing. We've seen ancient cultures. And it has shown that these ancient cultures, as long as they got past the age of five, they could live to 100 110 120, the body is able to do that. It's just that back in those days, the problem was pregnancy right through to the age of five. But once you got past that, the ability to get to 100 was here. We are now past that point. We can get most people past the age of five. Although, in chronic condition. That's what's scary is that they're going to have that chronic condition. And they're going to be beholden to the drug companies and beholden to the medical profession for the rest of their lives. I don't have a problem with the medical profession and the medications that they use, because they are life saving at times. But what's happened is that mechanism, which is you have a heart problem, go to your cardiologist, let's not look at your gut or you're leaving your son or anything like that. Let's just check out your heart. Oh, you've got this take that drug, you know. So that mechanism has taken over from the vitalism which is ‘Hey, let's check your whole lifestyle out. Let's see what you're doing what you're eating, your son, your connections, everything like that. Let's start changing them before we need to go down the route of mechanism'. Vitalism is prevention. But where mechanism is needed is when, like, let's just say you've been in a car accident, you've broken a leg, get to the hospital, you don't get them asking you about your lifestyle. Fix your leg. So they're both important. It's just that mechanism has taken over from this very natural, holistic vitalistic way of living. If we go back to that, then the need for emergency care is going to get less and less or chronic diseases. We'll have acute problems that we might need another. This is where I'd love to see the narrative go at the moment and I'm watching your prime minister, as well as my prime minister. They haven't said a thing about this. All they're doing is social distance, lockdowns, masks that don't work, the vaccine, that's the narrative. What happened, what, 15 months ago, just imagine this, that both our prime ministers said, right, we're shutting down McDonald's, Kentucky Fried Chicken, all foods that have got crap in it, we're stopping the genetic modification of any food coming into our country, because you're lucky you don't grow genetically modified foods. Stop all of that, we're going to give you the time to go out and exercise and to give you money to go out and do this and get sunshine and blah, blah, blah, blah, blah, blah. If they've done that, can you imagine the state of health in New Zealand and Australia at the moment? It would be incredible. Lisa. That would not be appropriate. You will be pissing off a lot of big companies. And this is what you know, people need to understand, like we tend to think, and like, you know, don't get me wrong, I have a lot of fantastic doctors and things and scientists and things that I work with, who I love, and we need doctors and so on. But the narrative is that they have all of the answers and that they are the only people that have the answers. That isn't necessarily the truth. There are big powers at play. I'm going to sound like a conspiracy theorist when I say that, and that's a word that people use in order to label you and discredit you. But let's look at what is actually going on. Like in this case with the vaccine, I don't wa
Recebemos o @jurandirfilho e a @katbarcelos, do RapaduraCast para conversar sobre filmes LGBT+ que amamos e gostamos. Essa é uma collab gostosa e continua lá no Rapadura também! Tá curioso? Dá o play, POC!
Cultura em Pauta #30 - 14 de junho de 2021
Parece mentira, mas o podcast chega, esta semana, ao seu primeiro aniversário. E a gente temia que ia faltar assunto pra tanta conversa sobre política... Pra comemorar, decidimos fazer um programa especial, com a presença de duas representantes de um dos podcasts que mais amamos na podosfera internacional: a Thaís Lima e a Cintia Bailey do Chá com Rapadura! Foi uma verdadeira conversa de comadres: falamos sobre a trajetória do Chá com Rapadura, que vai completar 5 anos em junho; sobre a diferença entre a prevenção à Covid na Inglaterra, onde as meninas do Chá moram, e aqui no Brasil; e claro que não faltou marmota.
Hoje recebo Rogério Montanare podcaster e editor do Cinema com Rapadura. Twitter e Instagram do Rogério: https://twitter.com/rmontanare - https://www.instagram.com/rogeriomontanare/ Quer participar das gravações? Entra aqui: https://t.me/joinchat/Rostgi0RfzV9Of8i Dinho no Twitter e Instagram: https://twitter.com/dinho_lima https://www.instagram.com/dinho_lima Gravado e editado na Sala X por Dinho Lima
A voz de Minister confere uma certa credibilidade à pessoa.
A voz de Minister confere uma certa credibilidade à pessoa.
Episódio #11 - Se avexe, meu fih(a) que o @zuadentos ta de volta com a cearense mais inglesa da podosfera, Cintia Bayle do @chacomrapadura. Nesse episódio falamos de saudades, marmotas e cearensidades que a gente só vive no nosso país Ceará. Relembramos a infância, a juventude rebelde e lembramos do que mais gostávamos de comer, assistir, os roles, e várias tours na terrinha do sol. Pra quem é cearense, é como um prato cheio de baião de 2 com gostinho de saudade. Pra quem não é, se achegue também que é uma oportunidade de conhecer um pouquinho mais desse povo que vai dominar o mundo na base da marmota. Pega teu chazinho, tua rapadura e prepara que a zuada é grande! Você pode nos encontrar também no Twitter @zuadentos; Instagram @zuadentos e pelo email: zuadentospodcast@gmail.com
No primeiro ep do ano, convidamos as Thaís e Cíntia do podcast Chá com Rapadura para uma conversa bem humorada sobre assuntos que mexem com a gente em qualquer lugar do mundo. O Chá com Rapadura é produzido por cinco cearenses quem vivem na Inglaterra. Elas queriam apenas um podcast para conversar marmotas, como elas mesmos definem, e é hoje um sucesso em diferentes continentes. É conhecido como "o rivotril da podosfera". Confira e exercite os músculos da face.
00:29 - Rapadura e Brasilia (hook do ep passado) 11:21 - Tecnologias CES 2021 21:04 - Senado do México aprova legalização da maconha 26:48 - Cinto de castidade moderno hackeado!! 39:31 - Greve na China 9 9 6
A maravilhosa Cintia, do divertidíssimo Podcast Chá com Rapadura conversou comigo sobre a sua vida na Inglaterra, desde sua primeira impressão do país, passando pelas dificuldade de adaptação e entrosamento com colegas, como fez novas amizades, o trabalho durante a Pandemia e os hábitos de consumo dos ingleses. Você encontra o Chá com Rapadura em todas as plataformas como @chacomrapadura - Apresentado por Mey @meytamorphose Instagram do Podcast @36podcast - O Podcast Projeto 36 é um projeto sem fins lucrativos e não recebe nada pela eventual menção de marcas e/ou produtos.
No nosso segundo episódio falamos sobre como foi e como está sendo a adaptação num novo país. Conosco contamos com as experiências em forma de papo do Caio Acciari, da Mirela Portiolli e da Camila Ingrid. ======== FALE CONOSCO Email: contato@novoscaminhospodcast.com CONVIDADOS Caio Acciari - https://instagram.com/caio_acciari Camila Ingrid - https://instagram.com/camilaingrid Mirela Portiolli - https://instagram.com/miportiolli INDICAÇÕES DA SEMANA Livro: O Ano do Pensamento Mágico TV: Years and Years (BBC) Livro: Ikigai - Os Segredos dos Japoneses Para Uma Vida Longa e Feliz Podcast: Chá com Rapadura - https://open.spotify.com/show/1fJ1Aj0yVzjuU7Oyk1eosz?si=VlHFYkjLS4CYXg2aLLAUDw Podcast: The Moth - https://open.spotify.com/show/5UKrcYdaGbq10z97yqi81N?si=YNeHfxKRSGGZLhNeUmDBvQ Música Funkorama by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3788-funkorama License: http://creativecommons.org/licenses/by/4.0/
Você acredita?! A gente convidou a Thais, do Chá com Rapadura, para falar sobre a TV cearense e como o Ceará é projetado pro resto do Brasil pela televisão...Mas essa história da Thais é hilária! Teve papo sobre novela? Teve demais. Tem TV Diário e TV União? Tem também! Tem publicidade cearense clássica? Com certeza. Confere tudo! Siga-nos no Twitter, @capdehojecast, e no Instagram, @capdehojecast.
No episódio de hoje conversamos com Cíntia e Thaís , duas cearenses que moram na Inglaterra e que integram o podcast Chá com Rapadura. Esse podcast comandado por 5 cearenses arretadas faz as nossas idas pro trabalho ficarem mais engraçadas, nos faz perder a compostura em público, rir alto e bater-papo com elas sem elas nem saberem. É uma pausa mais que bem-vinda para os assuntos cabeça do Continuidade. Aperta o play e vamos nos divertir com as histórias hilárias e tocantes das meninas do Chá com Rapadura.
Em 2015, o Tribunal de Justiça do Ceará regulamentou o Programa de Apadrinhamento com o objetivo de ampliar as oportunidades de convivência familiar e comunitária para crianças e adolescentes em situação de acolhimento institucional e à espera de serem adotados. Neste episódio, a gente esclarece a diferença entre adotar e apadrinhar. Para saber mais detalhes sobre o programa, convidamos a Nathália Cruz, coordenadora de processos administrativos e judiciais da Infância e Juventude de Fortaleza. Ainda neste episódio, temos o depoimento da Janaína Araújo, que decidiu apadrinhar um adolescente. Dicas Nathália Cruz - série "This is Us" (Prime Video) Janaína Araújo - livro “Poesia com Rapadura”, do poeta Bráulio Bessa; e o perfil no Instagram e Facebook tabuada_do_bem.
Dee McCaffrey joins the Appropriate Omnivore and gives her definition of processed foods. She talks about the dangers of refined sugar and what alternatives can be used in its placed. Dee also explains how she first got interested in living a healthy lifestyle and founded the organization known as Processed Free America, as well lets the listeners know about her upcoming book The Science of Skinny.
Alguém já passou por situação difícil na vida? Acredito que todo mundo, mas passar por situações difíceis nem sempre são boas pra quem passou, mas depois que passou porque não rir delas? Canal do Paulinho Siqueira no YouTube Colabore conosco por uma das platafomas: Padrim Patreon Apoia.Se Entre em contato conosco pelo email: contato@coachcast.com.br Ou por nossas redes sociais: Twitter Facebook Grupo no Facebook
Alguém já passou por situação difícil na vida? Acredito que todo mundo, mas passar por situações difíceis nem sempre são boas pra quem passou, mas... O post Episódio 289 – Rapadura é doce, mas não é mole apareceu primeiro em COACHCAST Brasil.
Lambda lambda lambda! Hoje Alottoni, Jurandir Filho (Cinema com Rapadura), Maurício Saldanha (Cabine Celular) e Azaghâl, o anão relembram os principais FATOS NERDS DE 2008 em um episódio DUPLO, aqui no Nerdcast 142 e no RapaduraCast 110 - Resumão 2008! Neste podcast: Relembre o que aconteceu de importante no universo da tecnologia, internet, games, tv, confira a lista de quem morreu, e o mais importante, quem NÃO morreu em 2008! Tempo de duração: 60 min NÃO PERCA A CONTINUAÇÃO CINEMATOGRÁFICA DESTE EPISÓDIO RapaduraCast 110 - Resumão 2008 MAKING OF NERDCAST 142 / RAPADURACAST 110 (Edição: Anderson Gaveta) COMENTADO NA LEITURA DE E-MAILS Nerdcast - O Anime (por Gilson Jr) E-MAILS Mande suas críticas, elogios, sugestões e caneladas para nerdcast@jovemnerd.com.br. RECADOS DE VOZ Mandem seus recados por voz para o nosso Podcast deixando sua mensagem em nossa secretária eletrônica do GTalk! É só ligar para "nerdcast.jn@gmail.com". iTUNES Você também pode assinar o Nerdcast em seu iTunes . Saiba como clicando aqui!
Lambda lambda lambda! Hoje Alottoni, Jurandir Filho (Cinema com Rapadura), Maurício Saldanha (Cabine Celular) e Azaghâl, o anão relembram os principais FATOS NERDS DE 2008 em um episódio DUPLO, aqui no Nerdcast 142 e no RapaduraCast 110 - Resumão 2008! Neste podcast: Relembre o que aconteceu de importante no universo da tecnologia, internet, games, tv, confira a lista de quem morreu, e o mais importante, quem NÃO morreu em 2008! Tempo de duração: 60 min NÃO PERCA A CONTINUAÇÃO CINEMATOGRÁFICA DESTE EPISÓDIO RapaduraCast 110 - Resumão 2008 MAKING OF NERDCAST 142 / RAPADURACAST 110 (Edição: Anderson Gaveta) COMENTADO NA LEITURA DE E-MAILS Nerdcast - O Anime (por Gilson Jr) E-MAILS Mande suas críticas, elogios, sugestões e caneladas para nerdcast@jovemnerd.com.br. RECADOS DE VOZ Mandem seus recados por voz para o nosso Podcast deixando sua mensagem em nossa secretária eletrônica do GTalk! É só ligar para "nerdcast.jn@gmail.com". iTUNES Você também pode assinar o Nerdcast em seu iTunes . Saiba como clicando aqui!
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