Podcasts about Spinach

#61: Learn how to make leafy greens safe for your baby: raw greens like spinach are a choking hazard and crunchy kale chips are too. In this episode I'm walking you through some easy ways to make spinach safe for early eaters, plus combination food recipe ideas for older babies too. Listen to this episode to learn: 1. Why pouches that proclaim to include kale or spinach are really just fruit purees masquerading as vegetables 2. Why pouches that proclaim to include kale or spinach are really just fruit purees masquerading as vegetables 3. How to help your baby learn to love bitter vegetables like leafy greens…even if they have a tendency for fruit right now Shownotes for this episode can be found here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.babyledweaning.co/podcast/61⁠ Links from this episode: • ⁠Try the ezpz TinyPops for a spinach popsicle - these are great for early eaters and the affiliate code BABYLED gets you 15% off all ezpz products, click here to shop. • ⁠⁠⁠⁠⁠Baby-Led Weaning with Katie Ferraro program with the 100 First Foods™ Daily Meal Plan, join here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://babyledweaning.co/program⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠  • Baby-Led Weaning for Beginners free online workshop with 100 First Foods™ list to all attendees, register here: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://babyledweaning.co/baby-led-weaning-for-beginners⁠ ⁠ Other episodes related to this topic: • Episode 137 - Iron: Can My Baby Get Enough Iron from Baby-Led Weaning Foods? • Episode 169 - Iron: Does My Baby Really Need to Eat 11mg Iron Per Day? • Episode 478 - Nightshade Vegetables: Can My Baby Be Allergic to Eggplant? with @allergykidsdoc David Stukus, MD

Brian Sanders discussed updates on his "Food Lies" film, which is being pitched to Netflix. He shared his dietary journey, emphasizing the benefits of unfortified rice and bone broth. Sanders highlighted the issues with processed foods, including oxalates in spinach and kale, and the importance of whole foods. He advocated for a diet rich in animal foods and fermented vegetables, noting their positive impact on gut health and overall well-being. Sanders also mentioned his use of oyster supplements to boost testosterone and his personal health improvements, including not getting sick in nine years.0:00:00 - Intro 0:00:21 - Food Lies & Pushback 0:02:20 - Keto Diet & Adding Carbs 0:07:20 - Grain Differences in Countries 0:08:40 - Eating Like Grandparents 0:09:55 - Kale, Spinach, Oxalates & AG10:16:35 - Bread, Fortification, Fiber & Whole Foods 0:22:28 - Colon Cancer, Meat & Toxins 0:26:55 - The System, Hierarchy, Covid & Conspiracy 0:32:54 - Truth in Nature 0:36:05 - Brian's Meals, Meat & Protein 0:39:45 - Response to Bryant Johnson & Tracking 0:41:35 - Vitamin D, the Sun, Hormones & Protein 0:43:45 - Avoiding Sickness & Covid 0:47:10 - Fermented Foods & Gut Health 0:50:34 - Artificial Testosterone & Oyster Supplement 0:54:40 - Cancer & Soy 0:57:30 - Trying Diets & Nutrient Calories 1:01:30 - Promotions & Messaging 1:03:33 - Outro Food Lies film:https://www.foodlies.org/Nose to Tail:https://nosetotail.org/Chuck Shute link tree:https://linktr.ee/chuck_shuteSupport the showThanks for Listening & Shute for the Moon!

Ashley and Sammi are back and chatting about all the wild and wonderful updates from Destination D23! ✨ New animated movies are on the way (we see you, "Hex"), but also… another "Toy Story?" Really? Over in Magic Kingdom, there's buzz about a Carousel of Progress update, dreams of a Kronk-themed restaurant (pull the lever, Imagineers!), and high hopes for Hades finally getting his villainous spotlight. Plus, Cinderella Castle is getting a nostalgic glow-up back to its original colors! Cue the happy tears!Follow your new Disney besties on Instagram @pixiedusttwinspodcast and on TikTok @pixiedusttwinspodcastFollow Dan, honorary third host of the "Pixie Dust Twins" Podcast, and King of the Manifestos: @Dantaastic on Instagram and YouTubeHave ideas for the show? Want to be a guest? Send them a message on Instagram!Rant Radio is LIVE! Call 844-857-7268 and leave your rant today. Check out LimitlessBroadcastingNetwork.com for all of our podcasts, subscriptions, and to pick up some awesome merch!

This week Hannah returns from Edinburgh with a scratchy voice and tales to tell and Big S has a spinach problem. This eppy gets grotesque real fast, so we recommend you have ya breakfast beforehand. The huns discuss self-care, lemurs, botox and being killed off by a spinachy ass. The GHOST STORIES don't stop won't stop - Story 1 Hannah has a story that has LYNN VIBES... would you play this game with your husband? Story 2 Big S has a tale from Okie (Oklahoma) and the Seminole people... this gets real sad. CREEP OF THE WEEK (aka. CowCowCow) is read by Hannah and sent in by Ronnie - who's the jogger? Were they real? Why they running like that??? THANK YEW HUNS WE LOVE YOU, ENJOY! xoxo JOIN OUR PATREON! EXTRA bonus episodes AND a monthly ghost hunt for just £4.50!  Or £6 for AD-FREE EPS and weekly AGONY HUNS! We'll solve your problems huns!  Sign up here: www.patreon.com/GhostHuns Learn more about your ad choices. Visit megaphone.fm/adchoices

Text Our Show HostsTonight, we're talking about Fall Season CropsFinally…The morning air is crisp again. The days are getting shorter. And although it's still warm, or even hot during the day, most people are winding down their gardens for the year. And why not? With Labor Day and Football just a few days from now, the summer is coming to an end. Kids are back in school. Grocery stores are already stocking up on Halloween Candy. Before ya know it, they'll be jack-o-lanterns sitting on bails of straw on front porches and coffee houses pushing Pumpkin Spice Lattes to passer byes. And yes… I'm a big fan of Autumn. I love it. But our gardens don't… Or do they…?Ya see, homesteaders know that Fall may be the end of Summer growing season, but they are keenly aware that it's just another beginning for their gardens. Cuz when one door closes, another always opens.The start of this season is important, if you want groceries in your pantry throughout Winter. It's all about planting cold-hardy greens, root vegetables that thrive underground, and cover crops that rebuild the soil, so next year's harvest is even stronger. And it's about turning challenges, like shorter days, dropping temps, and pests looking for a last meal, into opportunities for your family's resilience and abundance.If you've never planted in fall, this is your moment to start. Spinach, Kale, Carrots, Radishes, Garlic, and so many more, these aren't just crops, consider them nutritious survival insurance. And while pests may be hungry and persistent, the right strategies, like organic deterrents, companion planting, and watchful management, you'll keep your garden thriving while others are shutting theirs down.From nasty bugs to cover crops, we'll discuss everything you need to know, as Preppers, to begin Fall Season Gardening. Let's get to it…Please Visit Our Affiliate Links to Find Great Preparedness Products:Organo Republic 25 Winter Seeds Variety Pack Non-GMOOutsidePride Gardenway Cover Crop Seed Mix 5lb BagOutsidePride Gardenway Crimson Clover Seeds 5lb BagHome Grown 12 Winter Vegetable Seeds Non-GMO HeirloomSow Right Seeds Cover Crop Collection Non-GMO HeirloomFour-Season Food Gardening PaperbackThe Amish Farming & Gardening Handbook Full Color PaperbackMusic: BADLANDS by Casey ParnellSupport the show

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In this episode, we talk about why spinach is a top crop to grow for many market gardeners, namely: its ease of growth, high scores on the crop value rating system, and adaptability to various markets. We also get into the factors that influence spinach profitability, such as days to maturity, yield per bed, and flexible pricing strategies.  Subscribe for more content on sustainable farming, market farming tips, and business insights!   Get market farming tools, seeds, and supplies at Modern Grower. Follow Modern Grower:  Instagram  Instagram Listen to other podcasts on the Modern Grower Podcast Network:  Carrot Cashflow  Farm Small Farm Smart  Farm Small Farm Smart Daily  The Growing Microgreens Podcast  The Urban Farmer Podcast  The Rookie Farmer Podcast  In Search of Soil Podcast Check out Diego's books:  Sell Everything You Grow on Amazon   Ready Farmer One on Amazon **** Modern Grower and Diego Footer participate in the Amazon Services LLC. Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  

This episode is brought to you by the ⁠⁠⁠⁠⁠Primal Tallow Balms⁠⁠⁠⁠⁠. Rina and Sally K. Norton discuss the impact of oxalates on health, identifying toxic superfoods and the importance of nutrient density in diets. They explore how certain foods, often considered healthy, can actually be detrimental due to their oxalate content.Sally shares success stories of individuals who have transformed their health by addressing oxalate overload and emphasizes the need for awareness around dietary choices. The discussion also touches on the concept of oxalate dumping and its effects on the body, as well as the role of vitamin C and B1 in oxalate metabolism.TakeawaysOxalates can be hidden in foods we consider healthy.Spinach and almonds are high in oxalates.Dark chocolate may not be as healthy as thought.Oxalate dumping can lead to systemic inflammation.Vitamin C supplementation can contribute to oxalate overload.B1 deficiency can increase oxalate production.Nutrient density is crucial for optimal health.Success stories highlight the impact of dietary changes.Understanding oxalates can help prevent chronic diseases.Awareness of food choices is essential for health.

If you're newly diagnosed with hyperthyroidism, start here.This episode lays out a foundational overview of foods that are best avoided when healing from hyperthyroidism or Graves' disease. I cover the “big ones” like gluten, dairy, refined sugar, alcohol, and grains, as well as the less obvious culprits. I also explain the reasoning behind these recommendations, including gut permeability, immune reactivity, and long-term thyroid stability. You'll leave with a clearer sense of which foods might be interfering with healing, even if they don't cause obvious symptoms.If you're overwhelmed with conflicting diet advice and want a grounded place to start, this episode is for you.Episode Timeline: 00:00 – Episode Preview00:53 – Podcast Intro01:19 – No One-Size-Fits-All Diet01:34 – Why Food Sensitivity Tests Fall Short03:32 – Why Gluten Still Matters05:00 – The Problem with Dairy05:58 – Why Avoid Corn and Other Grains06:46 – Refined Sugar and Sweeteners to Limit08:19 – High-Iodine Foods to Be Cautious With09:50 – Gut Health's Role in Autoimmunity10:59 – Alcohol and Herbal Extract Considerations12:13 – Nightshades and Ashwagandha Concerns14:51 – Spinach and Oxalates: Something to Consider15:57 – Foods I Recommend Avoiding Long-Term17:02 – What I Personally Eat and Avoid21:27 – Podcast Outro21:48 – Final Thoughts and TakeawaysMentioned In this Episode: No Grain, No Pain - Dr. Peter OsborneToxic Superfoods, by Sally K. Norton, MPH - Sally K. NortonThe Hyperthyroid Healing Diet Osansky, EricFree Thyroid/Immune Checklist - Save My Thyroid Project Free resources for your thyroid healthGet your FREE Thyroid and Immune Health Restoration Action Points Checklist at SaveMyThyroidChecklist.comHigh-Quality Nutritional Supplements For Hyperthyroidism and Hashimoto' s Have you checked out my new ThyroSave supplement line? These high-quality supplements can benefit thoseTo take the Save My Thyroid Quiz visit www.savemythyroid.com/quiz Free resources for your thyroid health Get your FREE Thyroid and Immune Health Restoration Action Points Checklist at SaveMyThyroidChecklist.com High-Quality Nutritional Supplements For Hyperthyroidism and Hashimoto' sHave you checked out my new ThyroSave supplement line? These high-quality supplements can benefit those with hyperthyroidism and Hashimoto's, and you can receive special offers, along with 10% off your first order, by signing up for emails and text messages when you visit ThyroSave.com. Do You Want Help Saving Your Thyroid? Click Here to access hundreds of free articles and blog posts. Click Here for Dr. Eric's YouTube channel Click Here to join Dr. Eric's Graves' disease and Hashimoto's group Click Here to take the Thyroid Saving Score Quiz Click Here to get all of Dr. Eric's published booksC...

County councils say major changes to the way the government calculates funding for local authorities will penalise rural areas. The government says the new system will mean fairer funding and more stability which will help deliver better public services. However the County Councils Network says rural council tax payers will ‘shoulder the burden' of redistributing hundreds of millions of pounds to urban areas and warn some councils will face deep cuts to their services. Growing spinach in the soaring heat - a seasonal look at producing salad.The Vivergo bioethanol plant on the Humber near Hull has now stopped production and started laying off staff after the government said it wouldn't provide support for the plant. The future of the business had been in doubt since tariffs were removed on bioethanol imports from the US in the recent trade agreement with Donald Trump. The company, owned by Associated British Foods, bought in locally grown wheat, around a million tonnes a year, and distilled it into bioethanol which is added to petrol to reduce emissions, and also produced large quantities of cattle feed. It's one of two plants in the UK. We speak to a renewable energy expert Dr Michael Short from the University of Surrey. Presenter = Caz Graham Producer = Rebecca Rooney

Hartglass & De Mattei, Meat Madness Caryn Hartglass teams up again with Gary De Mattei to talk about Eleven Madison Park added meat back on their menu; Beyond Meat rumors; Alpha-Gal, mammalian meat allergy; and oxalates in Spinach. Plus they discuss new recipes they've been working on. Links mentioned in the podcast: Healthy World Burger Eleven Madison, Meat Is Back at Eleven Madison Park, After 4 Vegan Years Why Is Martha's Vineyard Going Vegan? It's All About Tick Bites. Beyond Meat

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Kelly Gibney joins us with a lovely mid week recipe. This week it's a pasta and we're including broccoli and spinach to add nutritional punch to the sauce. Adding lightly cooked broccoli and fresh baby spinach is an easy way to super-charge pesto. Recipe is here

Find out why chicken thighs are so easy to stuff, and get the recipe for this amazing cream cheese and spinach stuffing. Winning Recipe! Recipe: Stuffed Chicken Thighs from TheCookful.Here are the links to some of the items I talked about in this episode: #adBaking DishMedium BowlInstant Read ThermometerNon-Stick PanThe All New Chicken CookbookThis episode was also published in August, 2023.Here's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

It's the kind of price tag that might even make strongman Popeye cry. A 300g bag of spinach was $8.29 at one Auckland supermarket last week; or more than $27 per kg. This week it's worse with some packaged spinach is going for more than $33 a kilo. The Infometrics-Foodstuffs New Zealand Grocery Supplier Cost Index indicates there was an average 2.2% increase in what suppliers charged grocers in July, over the year earlier. United Fresh President, Jerry Prendergast spoke to Lisa Owen .

From our Season 12 Archives.... one of our favourites.With multiple ways to skip commercials at our fingertips, advertisers have found a new way to reach the public. They're jumping out of commercial breaks and into the storylines of television shows. This week, we look at a list of popular TV shows that aren't just entertainment. They're big marketing vehicles for companies. Hosted on Acast. See acast.com/privacy for more information.

Welcome to episode 210 of Growers Daily! We cover: occultating one bed at a time, understanding what the market wants you to grow, and germinating spinach in the heat.  We are a Non-Profit! 

Dr. Don and Professor Ben talk about the risks from eating raw frozen spinach in a smoothie. Dr. Don - not risky

Professor Alan Reilly, former chief executive of the Food Safety Authority and adjunct professor at the UCD Institute for Food and Health, explains what people should do with their food impacted by the listeria outbreak.

In this episode of the Plutopia podcast, acclaimed journalist and New Yorker staff writer John Seabrook joins hosts Scoop Sweeney, Wendy Grossman, and Jon Lebkowsky to discuss his deeply personal…

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The patriarch, C.F. Seabrook, was hailed as the Henry Ford of agriculture. His son, Jack, a keen businessman, was poised to take over what Life magazine called the biggest vegetable factory on earth. His son, John Seabrook, has written about his grandfather and father in his book called "The Spinach King." It's subtitled "The Rise and Fall of an American Dynasty." Work on "The Spinach King" started in the early 1980s when John Seabrook was with the New Yorker Magazine. John Seabrook says: "I had a grandfather who was a champion of white supremacy, a true believer in the superiority of the Nordic Christian male." Learn more about your ad choices. Visit megaphone.fm/adchoices

The patriarch, C.F. Seabrook, was hailed as the Henry Ford of agriculture. His son, Jack, a keen businessman, was poised to take over what Life magazine called the biggest vegetable factory on earth. His son, John Seabrook, has written about his grandfather and father in his book called "The Spinach King." It's subtitled "The Rise and Fall of an American Dynasty." Work on "The Spinach King" started in the early 1980s when John Seabrook was with the New Yorker Magazine. John Seabrook says: "I had a grandfather who was a champion of white supremacy, a true believer in the superiority of the Nordic Christian male." Learn more about your ad choices. Visit megaphone.fm/adchoices

Sarah can't get through her baby spinach value pack, so we're getting on the bags. Of spinach. Meanwhile, Lise admitted a sour lolly addiction and now internet sleuths are diagnosing her with Autism. Sarah has a savage takedown of Gen Z work habits and Lise tries vainly to lift the mood with compliments. Oh, and Lise's husband is still wearing Surfer Joe thongs. Zero compliments to him, then. We LOVE hearing from you! The show phone is 0489 214 653 Keep the good times rolling with the Spotify Playlist: Lise and Sarah Kick Ons Want to support the show for free? Click Follow in your podcast app! Want to support the show and become a Goldie? Subscribe to Lise and Sarah GOLD here For Android users, Apple Podcasts is now available on the web, so you can become a Goldie via any web browser, on any device. How does it work? Here's a step-by-step (and yes, we promise it's easy!) • Click here: http://apple.co/LiseandSarah • The link will open in a web browser • From there, just hit sign in, log in/create an Apple Account - it's free to do this • You can now proceed to sign up for The Lise & Sarah Show subscription (it may look like a TRY FREE button) • We suggest you save/bookmark/create a shortcut for the link for easy access whenever you want to tune in.See omnystudio.com/listener for privacy information.

Join me for Day 2 of my Mosaic Foods review! I'm diving into the Coconut Tofu Korma and Creamy Spinach Alfredo, taste-testing the full Mosaic Foods box. Is it worth your money? Watch my hands-on taste test to find out. #mosaicfoods #vegas #vegetarian #foodboxes #mealbox #tastetest Learn More About MosaicFoods Visit: https://mosaic-foods.sjv.io/2aedvQ Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. In the above video I received a free product sample to test. We are independently owned and the opinions expressed here are our own.

Ben and Trevor use movie titles and descriptions as prompts to come up with video game ideas, such as:a golf game slash romance visual novel;a spy thriller starring Popeye;hunting home invaders with fire;and more!

In this episode, Jeff Sarris and Jill Harris discuss the impact of oxalates in foods, particularly focusing on kale and spinach. They explore the nutritional value of kale, its low oxalate content, and how it can be a beneficial addition to a kidney stone prevention diet. The conversation emphasizes the importance of dietary variety and encourages listeners to embrace new foods while avoiding high-oxalate options. Jill shares insights on meal planning and the benefits of a diverse diet for overall health and kidney stone prevention.TakeawaysKale is low in oxalates, making it a safe choice.Spinach has high oxalate content and should be avoided.Understanding oxalate levels helps in meal planning.Variety in diet is crucial for kidney stone prevention.Meal plans can simplify dietary changes.Kale can be prepared in enjoyable ways.Exploring different vegetables can enhance nutrition.A diverse diet supports gut health.Avoiding high-oxalate foods can prevent kidney stones.Embracing new foods can lead to a healthier lifestyle.00:00 Understanding Oxalates in Foods02:51 Kale vs. Spinach: The Oxalate Debate05:43 Exploring Alternatives to Spinach08:51 The Importance of Variety in Diet11:58 Embracing the Kidney Stone Diet——HAVE A QUESTION? _Leave us a voicemail at (773) 789-8764.KIDNEY STONE DIET® APPROVED PRODUCTSProtein Powders, Snacks, and moreWORK WITH JILL _Start HereKidney Stone Diet® All-Access PassKidney Stone Diet® CourseKidney Stone Diet® Meal PlansKidney Stone Diet® BooksPrivate Consultation with JillOne-on-One Deep Dive24-Hour Urine AnalysisSUPPORT THE SHOW _Join the PatreonRate Kidney Stone Diet on Apple Podcasts or Spotify——WHO IS JILL HARRIS? _Since 1998, Jill Harris has been the #1 kidney stone prevention nurse helping patients reduce their kidney stone risk. Drawing from her work with world-renowned University of Chicago nephrologist, Dr. Fred Coe, and the thousands of patients she's worked with directly, she created the Kidney Stone Diet®. With a simple, self-guided online video course, meal plans, ebooks, group coaching, and private consultations, Kidney Stone Diet® is Jill's effort to help as many patients as possible prevent kidney stones for good.

A beautiful spinach salad with warm bacon dressing is a classic choice for a filling dinner salad or for a fresh appetizer. Use steak cut bacon for the best flavor and texture. Recipe: Spinach Salad With Warm Bacon Dressing from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #adColeman All Natural MeatsColeman Steak Cut Hickory Smoked Uncured BaconLarge SkilletBowlCutting BoardChef's KnifeHow To Hard Boil EggsThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning Guide  Have a great day! -Christine xo

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Kelly Gibney talks through her divine sounding meatball recipe. She says the meatballs stay incredibly moist and tender with the addition of grated carrot. Chickpeas are an economical addition to the smoky tomato sauce, that brings texture and added nutrition. Traditionally this dish might be served with crusty bread, roast potatoes or a green salad but rice also works really well.

This elegant yet easy chicken Florentine features golden pan-seared chicken in a rich lemon cream sauce with wilted spinach and Parmesan, ready in about 35 minutes for a weeknight dinner or special occasion. Recipe: Easy Creamy Chicken Florentine from TheCookful.Here are the links to some of the items I talked about in this episode: #adLarge BowlLarge Skillet With LidTongsChef's KnifeCutting BoardZesterInstant-Read ThermometerInstant Pot Rice RecipeThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Welcome to episode 188 of Growers Daily! We cover: mulching around tomatoes in a tropical climate, the fall garden… yeah, now, in July, we have to talk about it because it's coming right up in farmer time, and it's feedback… monday.  We are a Non-Profit! 

Thank you so much for listening to the Bob Harden Show, celebrating nearly 14 years broadcasting on the internet. On Thursday's show, we discuss a few of the positive provisions in the “Big Beautiful Bill” to expand school with Florida Citizens Alliance CEO and Co-Founder Keith Flaugh. We visit with Cato Institute Director of Healthcare Policy Michael Cannon about the “Big Beautiful Bill” serving “dessert first, spinach later” when it comes to budget reform. We visit with Orthopedic Surgeon Dr, George Markovich about RFK, Jr.'s crusade to “Make America Healthy Again.” We also visit with the former Mayor of Naples Bill Barnett. We have terrific guests scheduled for Friday's show including Senior Legal Fellow with the Pacific Legal Foundation William Yeatman, FEE.org's Producer Maggie Anders, Landmark legal Foundation Vice President Michael O'Neill, and Professor Larry Bell. Access this or past shows at your convenience on my web site, social media platforms or podcast platforms.

Welcome to *Ketobiography* In this powerhouse episode, we sit down with **Casey Ruff**, the host of *Boundless Body Radio*, a certified trainer, metabolic coach, and carnivore lifestyle advocate who's changing lives one transformation at a time.Casey shares how his career evolved from gym-based metabolic testing to launching his own coaching business with his wife Bethany, helping clients worldwide reclaim their health. His personal shift to keto, and later carnivore, dramatically improved his mental clarity, physical health, and business success. With humor, heart, and science, Casey opens up about breaking free from outdated diet dogma — and why real food is the ultimate prescription.⏱️ Chapters00:00 – Welcome to Keto Biography01:05 – Meet Casey Ruff: From Trainer to Podcaster05:40 – Metabolic Testing and the Calorie Myth13:10 – Why “Eat Less, Move More” Fails16:45 – Discovering Fat for Fuel and Endurance22:20 – Getting Curious About Keto29:15 – Launching Boundless Body34:40 – Keto Coaching, Real Food, and Breaking the Rules39:50 – Going Carnivore: First Impressions & Mental Health Wins48:30 – Oxalates, Spinach, and Plant Toxins Explained56:15 – What Is Carnivore, Really? (And What It Isn't)01:03:30 – Injury Recovery and Bethany's Rossiter Bodywork01:11:45 – Business Building, Podcasting, and Purpose01:20:50 – Reflections on Cholesterol Code Film01:29:40 – Final Insight: Ketosis Is Your Human Birthright

Thank you so much for listening to the Bob Harden Show, celebrating nearly 14 years broadcasting on the internet. On Thursday's show, we discuss a few of the positive provisions in the “Big Beautiful Bill” to expand school with Florida Citizens Alliance CEO and Co-Founder Keith Flaugh.  We visit with Cato Institute Director of Healthcare … The post The “Big Beautiful Bill”: Dessert First, Spinach Later? appeared first on Bob Harden Show.

For most of human history, survival depended on eating the foods that gave us the most nutrients with the least effort. That usually meant animals, which are dense in protein, fat, and bioavailable vitamins and minerals. But in recent years, we've been told that plants are the true superfoods.  Raw kale in your smoothie? Spinach salads every day? The darker and leafier, the better, right? Not quite. In this episode, I dive into the real story behind plant-based foods and the antinutrients they contain, as well as how they compare to animal-based sources of nutrition.  We'll talk about why humans evolved to thrive on meat, how plants defend themselves with chemical compounds like oxalates, lectins and goitrogens, and what all that means for your health. And I'll share practical tips for how to prepare the least toxic plants safely — when and if you choose to include them in your diet. After struggling with IBS for over 30 years, I fixed my gut issues through a radical shift in how I approached food. It wasn't about chasing superfoods or stacking more supplements. It was about eliminating the things that were holding me back, and embracing the nutrient-dense, low-toxin foods that our ancestors relied on for thousands of years. If you're eating spinach every day or downing kale smoothies because they're “healthy,” you might want to take a closer look at what those foods are actually doing to your body. And if you've avoided organ meats because of the taste, I'll share a simple way to get their benefits without having to touch a skillet. This episode isn't about fearmongering or food dogma. It's about reclaiming clarity, understanding what's actually nourishing, what's neutral, and what might be slowly working against you.  Learn more: Plants vs. Meat: Why I Stopped Eating Veggies: https://michaelkummer.com/plants-vs-meat/  49: From Almonds to Spinach: Dr. Schindler on Avoiding Common Dietary Traps: https://www.primalshiftpodcast.com/49-from-almonds-to-spinach-dr-schindler-on-avoiding-common-dietary-traps/  6 Benefits of Beef Liver I Wish I Had Known About Sooner: https://www.youtube.com/watch?v=HuoJaIXdAYI In this episode: 00:00 Intro 00:36 Debunking common food myths 00:53 Overview of today's topics 01:34 The benefits of animal-based diets 03:15 Introduction to plant-based diets 05:44 Mitigating plant toxins 07:59 Best and worst plant foods 10:36 Final recommendations and conclusion Find me on social media for more health and wellness content: Website: https://michaelkummer.com/ YouTube: https://www.youtube.com/@MichaelKummer Instagram: https://www.instagram.com/primalshiftpodcast/ Pinterest: https://www.pinterest.com/michaelkummer/ Twitter/X: https://twitter.com/mkummer82 Facebook: https://www.facebook.com/realmichaelkummer/ [Medical Disclaimer] The information shared on this video is for educational purposes only, is not a substitute for the advice of medical doctors or registered dietitians (which I am not) and should not be used to prevent, diagnose, or treat any condition. Consult with a physician before starting a fitness regimen, adding supplements to your diet, or making other changes that may affect your medications, treatment plan, or overall health. [Affiliate Disclaimer] I earn affiliate commissions from some of the brands and products I review on this channel. While that doesn't change my editorial integrity, it helps make this channel happen. If you'd like to support me, please use my affiliate links or discount code. #Carnivore #Vegan #Plants #Animals 

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John Seabrook's new book is about a family business—not a mom-and-pop store, but a huge operation run by a ruthless patriarch. The patriarch is aging, and he cannot stand to lose his hold on power, nor let his children take over the enterprise. This might sound like the plot of HBO's drama “Succession,” but the story John tells in “The Spinach King” is about a real family: the Seabrooks, of Seabrook, New Jersey. His grandfather C.F. Seabrook built a frozen-food empire in the farmland of South Jersey, which produced one third of the nation's frozen vegetables at its height. The P.R. was about a hard-working and innovative farm family, but the business, behind the scenes, advanced with political corruption and violence against organized labor. Then C.F. destroyed his business and his family rather than cede control to his sons. John—a staff writer who has covered many subjects for The New Yorker, most notably music—talks with David Remnick about the consequences of inherited wealth, and overcoming a family legacy of suspicion and emotional abuse.

Episode 100: Reboot Your Meal PlanningWe made it to 100 episodes! Wow!! We're grateful to you all for being here and supporting our work to challenge diet culture and make family nutrition less stressful.In our latest episode, we're celebrating with a topic that comes up a lot—meal planning. But not the Pinterest-perfect kind (no judgement here if you love that kind of meal planning). Anna and I are talking about realistic, flexible planning that supports you instead of stresses you out.We share our personal routines, what “go-to meals” mean in our homes, and how diet culture can sneak into the way we think about food and planning. Whether you're a an avid list-maker or more spontaneous, there's something in here for you.What are your “go-to meals”? If you're interested in a deeper dive into all the aspects of feeding your family, from navigating sweets, meal planning, assessing your child's growth, to supporting your picky eater, join the Sunny Side Up Nutrition Membership: Take the Frenzy Out of Feeding. Links we mention in this episode:* Our Feeding Framework* Easy Black Beans and Rice* Spinach Lasagna* Sweet Potato and Black Bean Tacos* White Bean, Sausage & Kale Soup* Black Beans, Corn, and Tomatoes —A 15 minute recipe 7 different ways* Pinney Davenport Nutrition (DC Area)* Lutz, Alexander & Associates Nutrition Therapy (Raleigh, NC)* Photo by Gabrielle Henderson on UnsplashTranscriptElizabeth: Hi, Anna. So welcome, everyone. We are here today to chat about rebooting your meal planning. So, Anna, I'm just going to jump right in with the first question slash topic.Elizabeth: Feeding Framework Step #1 is to provide structure, not perfection. In our previous podcast episode, we talked about the feeding framework—and we'll link to it in the show notes in case you didn't have a chance to listen. How does that connect with our meal planning philosophy? And how does diet culture interfere with meal planning?Anna: That's two really important questions! I think a lot of people hear “meal planning” and immediately think it has to look a certain way. Like there's a right way to plan and a right way to follow the plan. A lot of folks also associate meal plans with dieting. But the way you and I think about meal planning is more about support. It's a structure that helps feeding ourselves and our families feel less chaotic.Elizabeth: Yes—exactly. I always regret it when I skip meal planning. Everything feels more chaotic.Anna: Totally. But diet culture can really mess with how we think about meal planning. On social media, you see these perfect plans that take forever to make, or these rigid schedules where every meal is pre-determined. There's this assumption that you have unlimited time and resources. But that's not how we define it. Everyone's meal plan will look different.Elizabeth: Absolutely. I mean, almost every week I end up making something different than I planned. Life happens.Anna: Yes! And one more thing—we share meal ideas every week in our Substack newsletter. Five lunches, five dinners, three breakfasts. The goal isn't to be perfect or different every day. It's to make life easier.Elizabeth: Right, we don't make seven different breakfasts every week! That sounds exhausting.Anna: We also say all the time: meal planning only needs to take 10–15 minutes. Let me walk you through what I do.Anna: I start by looking at our evening activities for the week—soccer practice, concerts, things like that. Then I plan about four dinners. I don't usually assign them to specific nights, but I try to think ahead to busy nights and plan something easy.Anna: Next, I make a list of the ingredients I need and then check the fridge, pantry, and freezer for staples—like milk, bread, eggs, lunch stuff. Then I place a grocery order online, usually on Sunday.Elizabeth: My method isn't as structured! I go to the store more often and I'm lucky to have a farmer's market nearby. I get meat, fish, and produce there in the warmer months. I also enjoy trying new recipes, so sometimes planning takes longer because I want to cook something new.Anna: That's what works for you! I'll also do a Costco or Trader Joe's run once a month. It's a big day when I do both. I joke that I've been hunting and gathering all day!Elizabeth: I feel that. And having frozen or prepared foods from those stores makes weeknights easier. I also plan four dinners and rely on my go-to meals to fill in the rest. Speaking of which—let's talk about go-to meals.Anna: A go-to meal, for me, is something I usually have the ingredients for and can make in 15–20 minutes. One of mine is Black Beans and Rice—it's super simple. We've made it for years. You use canned beans, cumin, salsa or tomatoes, and rice. Great for leftovers too.Elizabeth: Yes, for me it's similar—easy ingredients I have on hand. Everyone's go-to meals will look different. The key is they shouldn't stress you out.Anna: Exactly. We also both rely on the “cook once, eat twice” idea. If I'm making a bigger dinner on Monday, I want it to be something we can use for another night or lunches. Spinach lasagna is one—great for lunchboxes. Or grilled chicken becomes BBQ chicken salad or pizza. Everyone can build their own bowl.Elizabeth: I do something similar with black beans and corn and tomatoes. It turns into burritos, rice bowls, even a topping for chicken. We also do Sweet Potato and Black Bean Tacos—I double the batch and use the extras for bowls with pre-cooked rice.Anna: Love that. Soups and pasta dishes work well too. I like anything that helps with lunches.Elizabeth: If someone only has five minutes, what's one thing they can do this week to feel less stressed about meal planning?Anna: Make a list of your go-to meals. Just write them down—stream of consciousness. Then you can build from there and even make a list of pantry staples to keep on hand.Elizabeth: Yes! I always check my go-to list when I feel stuck. Anything else we should add?Anna: Just remember: there's no right way to do this. You don't have to make black beans and rice. Find what's easy and accessible for you.Elizabeth: So true. What are you making tonight?Anna: Actually, we have a school dinner event. But next time I cook, it'll probably be tacos. Always a favorite in my house.Elizabeth: I'm making coconut rice with roasted chicken thighs, carrots, purple broccoli from the farmers market, and a peanut sesame sauce. It's a few components, but not a ton of work. The Lundberg coconut rice is already cooked and microwaveable. (not sponsored)Anna: That sounds amazing.Elizabeth: Let us know what you're cooking! You can comment on Substack, DM us on Instagram, or email us at hello@sunnysideupnutrition.com.Both: Happy meal planning! Bye! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit snutrition.substack.com

Do you have the Charles Barkley Syndrome? If you've ever found yourself saying the words “I'll start Monday”, you're not alone. In this week's episode, we break down the reason why we put off our goals until Monday, why that mentality is problematic for your weight loss goals, and how to get back on track faster. This week's recipe is Spinach and Cottage Cheese Egg Bites. Schedule a visit today at www.bodymetrixhealth.com.

Send us a textI saved the best for last—live Q&A from my Health as F*ck book club and all questions lead to this: How the HELL do I actually get skinny?Meal prep doesn't have to be a chore and the food isn't icky. I use Sundays—my rest day—to throw on a rom-com, chop some veggies, portion things out, and call it good. It's low effort and keeps the rest of the week easy (4-day-old veggies are way better than crusty, cold pizza from the night before. Trust me).But it's not all rigid meals; the 80/20 rule keeps me sane. Most days I'm eating what I prepped. The rest? I go with what feels good—coffee treats, dinners out, full-on indulgence. It all fits.Water matters, but perfection doesn't. Tap is fine (stop buying overpriced bottled water). Add lemon, fruit, or flavor powder if it helps. Bribe yourself however you can because you need a lot of it!Movement adds up. Walks, stretches, a few squats while the kettle boils—none of it is wasted. The more you move, the better you feel. Even a little.Future you is your best motivator. When you're dragging, picture her looking back. She'll be glad you did something, even if it's just five minutes (and hey, squeeze in a reward for you NOW too).This is a big one but I'll let you in on a secret: veggies aren't punishment. Roast them, sauce them, or mix them into stuff you like. Pre-chopped is a win, not a weakness. Make it taste good or keep it simple.Food doesn't need a moral label. Baked goods aren't bad. Spinach doesn't make you superior. Eat what serves you—sometimes that's nutrients, sometimes you just need to eat. Change sticks when it's small. One new habit a month, layered into something you already do. That's how it becomes automatic—that's how you reach the goals. What's Inside:The trick to eating your meal prep.What water you NEED to be drinking.Does food have morality?The basic steps to habit stacking. Did I cover a question you have? Did I miss something? Have a personal anecdote on what's working for you? I wanna hear about it. Let me know on Insta!Mentioned In This Episode:Transform Your Body & Habits In One Year.  Guaranteed.Oonagh Duncan (@oonaghduncan) on Instagram Fit Feels Good Goals, Grit and some Woo Woo Shit with Oonagh Duncan Leave me a voice note on Speak Pipe! 

Send us a textMonique Attinger is a returning guest on our show! Be sure to check out her previous appearances on our podcast on episode 318, episode 351, episode 370, and episode 561 of Boundless Body Radio!Monique Attinger BA, MLIS, CHN is a certified holistic nutritionist who is world renowned expert on the plant compound called oxalate. She is your partner in reaching your health goals through a focus on reducing your oxalate intake, in combination with high density nutrition and targeted nutritional supplements.Monique's clientele includes many with complex dietary challenges, including the overlap of individual food sensitivities or allergies with other therapeutic diets. Monique's coaching helps her clients who have been “eating extra healthy”, some who have spent decades following careful eating plans, yet also find that they were not feeling well.Many chronic diseases have an inflammatory component, and oxalate can be an unrecognized driver, severely affecting people without them knowing the cause.Find Monique at-https://lowoxcoach.com/TW-@LowOxCoach1FB- Monique Attinger - nutritionistIG- @lowoxcoachPatreon- @lowoxcoachYT- Low Ox CoachYT- Wizards of Ox - Low Oxalate ExpertsDying Too Young: Oxalate and Breast Cancer- Hormones MatterFind Boundless Body at- myboundlessbody.com Book a session with us here!

Natalie and her husband are capable, adventurous cooks, but they can't seem to get leafy greens on the menu outside of a salad. So Chris and Kendra Vaculin team up to sell Natalie on their favorite greens and techniques.Recipes & Links:Lemony Tortellini Soup with Spinach and DillSalmon Rice Bowl with Green Curry Creamed SpinachMostly Chard Tiny Pasta SaladCharred Kale with Citrus and Green TahiniGarlic-and-Parmesan Braised Greens Learn about your ad choices: dovetail.prx.org/ad-choices

Send us a textSally K. Norton is a returning guest on our show! Be sure to check out her first appearances on episode 208, episode 310, and episode 571 of Boundless Body Radio, all of which are episodes that we share around the most!Sally K. Norton is an expert in the art and science of healthy eating and healthy living. Her interest and expertise in dietary oxalates originated from personal experience in healing pain and fatigue for herself and many clients.Sally is the Bestselling author of the 2022 blockbuster and much anticipated book Toxic Superfoods: Learn How Oxalate Overload is Making You Sick—and How to Get Better.Toxic Superfoodsis a masterful contribution to the literature on nutrition. It is a sweeping examination of oxalates from all angles—medical, scientific, historical, dietary, and cultural.Readers learn why oxalate toxicity has remained invisible in medical and nutritional practice and discover a simple program to get relief from the myriad conditions that oxalate toxicity can create.Find Sally at-https://sallyknorton.com/IG- @sknortonYT- Better with Sally K Norton Find Boundless Body at- myboundlessbody.com Book a session with us here!

Katie saw something in a grocery store recently that is so old she can't believe it was on a shelf for sale. It's honestly shocking and it doesn't make sense.

Think all vegetables are healthy? Think again. In this episode, Ben Azadi reveals five "superfood" vegetables that could be sabotaging your weight loss, spiking inflammation, disrupting your hormones, and blocking fat burning. Backed by science and expert interviews, you'll learn exactly which vegetables to avoid, why they're harmful, and what to eat instead for maximum fat loss and metabolic health.

TO BAY OR NOT TO BAY: Artichoke & Spinach Dip full 267 Wed, 16 Apr 2025 14:28:34 +0000 ocEEGcOUNb3UfTzzumedIv62UtqQVS6V baltimore,maryland,baltimore md,artichoke,old bay,to bay or not to bay,baltimore food,spinach artichoke dip,music,society & culture,news Kramer & Jess On Demand Podcast baltimore,maryland,baltimore md,artichoke,old bay,to bay or not to bay,baltimore food,spinach artichoke dip,music,society & culture,news TO BAY OR NOT TO BAY: Artichoke & Spinach Dip Highlights from the Kramer & Jess Show. 2024 © 2021 Audacy, Inc. Music Society & Culture News False https://player.amperwavepodcasting.com?feed-lin

Jenna is joined by her cousins Wendy and Sam as co-hosts for the day. The trio share Bush family secrets in a fun game. Also, Jenna, Wendy, and Sam enjoy a cousin's night out at an iconic New York City hotspot. Plus, chef Lauren Vitale shares a delicious recipe for family-style spinach and ricotta stuffed shells.

We explore the whimsical world of Irish baking with Cherie Denham. Plus Madison Avenue veteran Jeff Swystun shares the little-known history of food advertising; we cook up Spinach and Ricotta Dumplings in Tomato Sauce; and Alex Aïnouz is on a journey to make the world's best roasted chicken.Get this week's recipe for Spinach and Ricotta Dumplings in Tomato Sauce here.Listen to Milk Street Radio on: Apple Podcasts | Spotify