Edible plant or part of a plant, involved in cooking (opposed to Q3314483)
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Today on Boston Public Radio: We begin the show by asking listeners whether they have picked up new health habits during the pandemic. Trenni Kusnierek talks about the potential impact of the Omicron variant on the Winter Olympics in Beijing, and Turkish Boston Celtics player Enes Kanter Freedom celebrating his new U.S. citizenship by changing his last name to Freedom. Kusnierek is an anchor and reporter for NBC Sports Boston, as well as a Boston Public Radio contributor. Shirley Leung discusses the ramifications of the state legislature failing to allocate billions of American Rescue Plan Act funding before going on recess. Leung is a business columnist for The Boston Globe and a Boston Public Radio contributor. Senator Ed Markey shares his work with senate democrats to reach consensus on the social infrastructure package, and emphasizes the need for filibuster reform to pass voting rights legislation. Markey is a senator of Massachusetts. Then, we ask listeners their thoughts on the Build Back Better plan. Christopher Kimball previews his latest cookbook “Vegetables,” sharing his favorite ways to bring vegetables to the center of the plate. Chris Kimball co-founded America's Test Kitchen, and now runs Christopher Kimball's Milk Street in Boston. His latest cookbook is “Vegetables.” John King weighs in on the latest political headlines, including the status of the Build Back Better plan, why he thinks rapid tests are not more accessible and the power of extreme Republicans like Rep. Marjorie Taylor Greene. King is CNN's chief national correspondent and anchor of “Inside Politics,” which airs weekdays at noon and Sundays at 8 a.m. We end the show by continuing our conversation with listeners about Build Back Better.
This might just be the healthiest episode we have ever done… and we're so sorry about that. That's right, it's about time we finally eat our VEGETABLES. What does cruciferous mean? Is a baby corn really a corn? Why do olives exist? What does okra look like (and what is an okra)? Tomatoes? Potatoes? We are answering all of these questions and more in our newest episode (because we googled A LOT of things, which is very weird for us and we promise it won't happen again).
Agriculture accounts for more carbon dioxide emissions than transportation. Producing our food is one of the largest contributors to climate change. Experts agree that the world cannot achieve net zero emission targets without changing our diets. Be that as it may, we still have to eat. According to experts from Oxford University, there are things […]
Watch organic farmer Chris Brigatino show CIA Chef Toni Sakaguchi some of the heirloom Japanese vegetables he's growing as a part of the Oishii Nippon (“delicious Japan”) Project: fioretto, negi and zuccuri. He focuses on the vegetable staples of Washoku, Japan's traditional practice of respecting nature in the harmonious production, preparation and eating of food. Get recipes and watch the full video series with closed captions here! Want to grow your own Japanese vegetables? Find Japanese heirloom seeds here!
Orchid grower Shawn Shumaker breaks down all the do's and dont's to successfully grow orchids inside your home… including the number one tip to get yours to rebloom. Plus -- is the ice cube watering method good or bad, what planting media should you use and what should be done to control pests. If you are looking to expand your collection, Shawn discusses other species that can be grown inside just as easily as Phalaenopsis. You can follow Shawn at: Instagram: @Shawn_shumaker To ask questions for future shows, submit them at: Facebook Instagram email Marlene at marlenetheplantlady@gmail.com Find Marlene over on YouTube, Instagram and Facebook
The mellow fruitfulness of Autumn has been heralded by the subtle change in temperature and darker mornings and evenings in the garden. For Lucy Chamberlain and Saul Walker this starts one of their favourite times of year as Lucy's vegetable patch is at maximum yield producing food for East Donyland Hall and Saul revels in the changing colours in the canopies of his precious treescape at Stonelands. So join us throughout the season as we bring tales of crispy leaves, hibernating plants and plenty of pumpkins!Whether you love formal or informal, evergreen or deciduous, large or small - hedges play an intrinsic role in our gardens. There is a hedging plant to suit all gardens, tastes and budgets but it's crucial to put some thought into exactly what and how you want to plant, to ensure the hedge meets your specific needs. Saul and Lucy muse on what would be their hedging masterclass.Twitter links:Saul @GardeningSaulLucy @HeadGardenerLCIntro and Outro music from https://filmmusic.io"Fireflies and Stardust" by Kevin MacLeod (https://incompetech.com)License: CC BY (http://creativecommons.org/licenses/by/4.0/)
Clarence looks at staking trees, Millie suggests the best time to harvest vegies and Jerry talks about meat in compost.
Cooking With SandFay: https://www.youtube.com/channel/UCIT2-vx55L6kIbdH5sCOOaw/featured The Best Southern Style Collard Greens Recipe Ever | Side Dish Recipe | Anytime Recipe If you would like for me to try your favorite recipe email: CookingWithSandraFay@gmail.com Southern Style Collard Greens Ingredients I Used: 1 pound bag of collard greens 1 large onion chopped (white or yellow) 1 smoked turkey leg 1 teaspoon Knorr chicken bouillon powder 1 teaspoon McCormick garlic powder 1 teaspoon of Lawry's seasoned salt ¼ teaspoon of ground black pepper ¼ teaspoon crush red pepper flakes 1 table spoon of bacon grease Salt if needed (I didn't need any) Prepartation: Double or triple this recipe if needed Wash collard greens three to four times. Pull out large stems and set aside. On medium heat in a 3 to 5 quart pot, add 1 tablespoon bacon grease, add chopped onions and cook for 3 minutes. Add 1½ cup of chicken broth and 1 teaspoon of chicken bouillon powder. Add all other seasonings and red pepper flakes. Pull meat off the smoked turkey or add whole smoked turkey leg into pot and let cook for 10 minutes. Add collard greens to pot and cover. After 10 minutes stir the collard greens by bringing the bottom greens to the top. Cover and cook on medium low for 1 hour and 20 minutes (if you like them crunchy cook 30 to 40 minutes). Add more chicken broth if you like more pot liquid. Be sure to taste test to see if you need to adjust your seasonings. Makes about 3 servings. Be sure to Like, Share, Comment and Subscribe and click the notifications bell, then click all. You don't want to miss not one recipe, because I Cook Just About Everything! Hmmm Mmm!!! So comeback every week y'all, for more mouthwatering recipes that you just can't get enough of! Visit: http://www.cookingwithsandrafay.com Follow Me On Social Media: YouTube: http://www.cookingwithsandrafay.com Facebook: http://www.facebook.com/cookingwithsa... Instagram: http://www.instagram.com/cookingwiths... Twitter: http://www.twitter.com/cookingwithfay
Grow, cook, eat, arrange with Sarah Raven & Arthur Parkinson
Few flowers are quite as essential as the Salvia, a plant of the moment which is as low maintenance as it is high performing. It takes just a little care to keep these ocean deep blues, rich purples and eye-catching reds flourishing well into the autumn months.Not only are colourful varieties like Jezebel and Amistad also edible, but they're an indomitable blackspot deterrent and great for cutting. Sarah & Arthur take a look at this must-have family of long-blooming flowers in this week's ‘grow, cook, eat, arrange', and serve up a spectacular recipe for butternut squash.In this episode, discover:The new, exciting, and vigorous varieties of Salvia that are ideal for potsParticularly useful Salvias for companion planting with Roses to battle blackspot How to take Salvia cuttings to grow youthful, vigorous plants, ready for when your current flowers start to waneMaking the most of sage at its best this time of year in an incredible recipe for butternut squashView all products mentioned and find further advice from Sarah: https://bit.ly/3f2DFiHFollow Sarah: https://bit.ly/3jDTvBpFollow Arthur: https://bit.ly/3jxSKK5Order Sarah's book: https://bit.ly/2TWHJczOrder Arthur's book: https://bit.ly/3xOov7HShop on the Sarah Raven Website: http://bit.ly/3jvbaeuGet in touch: info@sarahraven.com
Unleashed Jeremy Hanson 11/25/21 A industry insider has just reported that a major food shortage may be coming. With globalism, political positioning and mandates the industry already on the tightest of constraints may buckle and fall. Americans will be swept to the side as our grocery stores will be bare and what is there will be to expensive to buy!!
Just in time for Thanksgiving, Farmer Lee Jones is back to talk about bountiful feasts, making vegetables the star of your holiday dinner and the trend of regenerative farming.
We look at the looming pension crisis for the City of Milwaukee. Then, learn about a new affordable housing project on Milwaukee's north side. We discuss the importance of civility and how it can be achieved through building better relationships. Plus, learn how to make the vegetables grown over the summer last the winter in our Dig In series.
Vegetables and fruits contain the bulk of the nutrients we require for our bodies, so it only makes sense that the bulk of your diet is comprised of them. But look: Make sure you eat a LOT of them! A slice of lettuce on a hamburger almost doesn't count! Subscribe on Apple Podcasts: http://apple.co/2evOxpu Subscribe on iHeartRadio: https://www.iheart.com/podcast/269-your-health-at-the-29758459/ Subscribe on Stitcher: https://www.stitcher.com/podcast/your-health-at-the-crossroads ------------ Resources Subscribe for our free newsletter: https://YourHealthAtTheCrossroads.com/subscribe Let us design your customized body weight and wellness program: https://yourhealthatthecrossroads.com/fitness What YOU Can Do About High Blood Pressure: https://amzn.to/35JfxLm What YOU Can Do About Type 2 Diabetes: https://amzn.to/2PKmXbM 13 Things to Stop Believing to Become Healthy and Lose Weight: https://amzn.to/2sKfEYy 8 Weeks Fat Loss Workbook: https://tinyurl.com/ruu5z2fu ------------ Social Media Facebook: facebook.com/shawnb2b Instagram: instagram.com/shawnb2bfitness ------------ Website https://YourHealthAtTheCrossroads.com/blog
In this week's episode, Jennie and Matt are sharing their entire Thanksgiving Menu. They will be giving you all the details on all the delicious plant-based goodies they will be enjoying...the main dish, sides, and dessert.Access show notes at www.vegologiepodcast.comLet's Get Social! Follow us at...Facebook InstagramPinterest
Today, I am blessed to have here with me Nina Teicholz. She is an investigative science journalist and leader in nutrition reporting who is challenging the conventional wisdom on dietary fat–particularly, whether saturated fat causes heart disease and whether fat really makes you fat. The New York Times bestselling author of The Big Fat Surprise. Teicholz also serves as Executive Director of The Nutrition Coalition, an independent non-profit group that promotes evidence-based nutrition policy. She is one of a new generation of researchers arguing that diets lower in carbohydrates are a scientifically sound approach for reversing nutrition-related diseases. For more than half a century, we've been told to eat a diet high in grains, low in fat, saturated fat (and cholesterol), but the last two decades of research have led a growing number of scientists to conclude that this diet, despite being rigorously tested, could never be shown to prevent any kind of disease. Teicholz's work also explains why this diet has remained official policy for so long: the roles played by crusading scientists, the food industry, and more. In this episode, Nina opens the show by explaining her obsession with studying fat. Nina realized that people were afraid to talk about fat because the food industry was pushing their agenda. Nina explains what was wrong in the 1950s, leading most people to believe that saturated fats and dietary cholesterol cause heart disease. Later, we talk about why the American Heart Association gets so many health facts wrong. Tune in as Nina busts common myths around red meat and who is really pushing vegan and vegetarian diets. Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- / / E P I S O D E S P ON S O R S PureForm Omega Plant Based Oils (Best Alternative to Fish Oil): http://www.purelifescience.com Use ben4 for $4.00 off. Upgraded Formulas Hair Mineral Deficiency Analysis & Supplements: http://www.upgradedformulas.com Use BEN10 at checkout for 10% off your order. Paleo Valley beef sticks, apple cider vinegar complex, organ meat complex & more. Use the coupon code KETOKAMP15 over at https://paleovalley.com/ to receive 15% off your entire order. Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. [03:00] Why Nina Became Obsessed With Studying Fats Nina was assigned to write a story on trans-fat. During her research, Nina came across studies pointing out the flaws in a low-fat diet. However, so many scientists at universities were terrified to talk to Nina about fat. Why? Because people in the food industry were paid to give scientists a hard time. Nina realized there was something really wrong going on here that had such enormous implications. Nutrition science from the very beginning has been heavily influenced by the food industry. For instance, the vegetable oil industry wanted to go after people for attacking vegetable oils in any way. You see the same tactics happening today on social media. [08:55] Polyunsaturated Fats vs. Saturated Fats vs. Monounsaturated Fats Fatty acids are long carbon chains. Poly means many. Polyunsaturated fats have many double bonds. Each time there's a double bond in the chain, it kinks the chain. Some examples of polyunsaturated fats: Corn oil Safflower oil Sunflower oil Canola oil Monounsaturated fats are the same carbon chain but with one double bond. If you want to use oil, it's better to use olive oil because it only has one double bond. Saturated means that the carbon chain is statured with hydrogen, and there is no double bond. It is a flat chain, and it makes a solid like butter. Saturated fats are actually the best for cooking, and they're the healthiest for eating because they do not oxidize or cause inflammation. [17:55] What Went Wrong In The 1950s With Ancel Keys and President Eisenhower The idea that fat, cholesterol, and animal foods are bad for health began in the 1950s. The US was really in a panic over the rising tide of heart disease, which had been virtually nonexistent in the early 1900s. In the 1930s, heart disease became the number one killer. A panic started when President Eisenhower himself had a heart attack in 1955. Eisenhower's doctor was convinced by Ancel Keys that saturated fats and dietary cholesterol cause heart disease. Plus, Ancel Keys got his ideas adopted by the American Heart Association. Ancel came out with a statement saying to avoid saturated fat and cholesterol in order to prevent heart attacks. We are still dealing with this in 2021. [23:00] Why Are Seed Oils Approved by the American Heart Association? How is it possible for the American Heart Association to continue to ignore so much scientific literature? More than 20 papers published in the field have concluded that we got it wrong on saturated fats. There is no data to justify the authorities' limits on these seed oils. It's challenging to trust the government with our health when they recommend seed oils. [31:00] Sorry Vegans, Meat-Eating Is Healthy For Humans Nina did not know how controversial red meat was until she put a picture of it on the cover of her book. Sadly, many people think that if you eat meat, you're a bad person, you don't believe in climate change, and you're not doing your part to protect the climate. There's this moral revulsion that has been created against meat. Influencers in the spheres of science and public health have vilified one of the healthiest foods on the planet. Meat was developed by humans in order to have a convenient and cheap source of protein. [33:15] Myth: Meat Causes Diabetes Diabetes is caused by elevated blood sugars. Sugar causes elevated blood sugars, so do carbs. Where's the sugar in meat? It's just nonexistent. It's impossible that meat would cause diabetes. Red meat consumption has gone down around 28% since 1970. Whereas, diabetes has skyrocketed out of control. [34:15] Myth: Red Meat Causes Colorectal Cancer The WHO decided that red meat and processed meats cause colorectal cancer. This decision was based on these kinds of weak science called epidemiological or observational studies that show associations instead of causation. The data they used was self-reported dietary data, and we all lie about what we eat. There needs to be a more significant discussion about the bias against red meat. [38:30] Why People Are Pushing Vegetarian and Vegan Diets The animal rights movement does not want people eating animals. The Seventh Day Adventist Church has a religious belief that people should eat a vegan diet.Plus, the food industry has an enormous investment in plant-based foods. Also, many companies want to hop on the climate change bandwagon. Many vegan burgers have vegetable oils that are not healthy. [41:30] Myth: There's a Correlation Between Red Meat Consumption and Heart Disease The original reason that red meat was thought to cause heart disease was based the fact that it contains saturated fat and cholesterol. However, research shows that saturated fat and cholesterol do not cause heart disease. Therefore, foods containing saturated fat and cholesterol don't cause heart disease. The correlation between saturated fat, cholesterol, and heart disease has been more rigorously and extensively studied than almost any other scientific question in the history of nutrition science. [47:15] Which To Cut First: Smoking Cigarettes, Processed Sugars, or Vegetable Oils People smoked historically for hundreds of years tobacco, but they did not get cancer or heart disease until the introduction of sugar. Nina says that smoking is probably safer than processed sugars or vegetable oils. Between sugar and vegetable oils, Nina says that vegetable oils are safer. People who go low-carb will see massive improvements even if they continue to use vegetable oils. AND MUCH MORE! Resources from this episode: Check out Nina's Website: https://ninateicholz.com Follow Nina Teicholz Twitter: https://twitter.com/bigfatsurprise Facebook: https://www.facebook.com/NinaTeicholz/ LinkedIn: https://www.linkedin.com/in/ninateicholz/ Get The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet: https://www.amazon.com/Big-Fat-Surprise-Butter-Healthy/dp/1451624433/benazadi-20 Join the Keto Kamp Academy: https://ketokampacademy.com/7-day-trial-a Watch Keto Kamp on YouTube: https://www.youtube.com/channel/UCUh_MOM621MvpW_HLtfkLyQ Order Keto Flex: http://www.ketoflexbook.com -------------------------------------------------------- / / E P I S O D E S P ON S O R S PureForm Omega Plant Based Oils (Best Alternative to Fish Oil): http://www.purelifescience.com Use ben4 for $4.00 off. Upgraded Formulas Hair Mineral Deficiency Analysis & Supplements: http://www.upgradedformulas.com Use BEN10 at checkout for 10% off your order. Paleo Valley beef sticks, apple cider vinegar complex, organ meat complex & more. Use the coupon code KETOKAMP15 over at https://paleovalley.com/ to receive 15% off your entire order. Text me the words "Podcast" +1 (786) 364-5002 to be added to my contacts list. *Some Links Are Affiliates* // F O L L O W ▸ instagram | @thebenazadi | http://bit.ly/2B1NXKW ▸ facebook | /thebenazadi | http://bit.ly/2BVvvW6 ▸ twitter | @thebenazadi http://bit.ly/2USE0so ▸clubhouse | @thebenazadi Disclaimer: This podcast is for information purposes only. Statements and views expressed on this podcast are not medical advice. This podcast including Ben Azadi disclaim responsibility from any possible adverse effects from the use of information contained herein. Opinions of guests are their own, and this podcast does not accept responsibility of statements made by guests. This podcast does not make any representations or warranties about guests qualifications or credibility. Individuals on this podcast may have a direct or non-direct interest in products or services referred to herein. If you think you have a medical problem, consult a licensed physician.
From time to time Lucy and Saul decided they wanted to record conversations with other Head Gardeners, Curators, Garden Owners and fellow horticulturists across the UK, these will be published as Bonus Episodes alongside their usual format of chatting about their gardening lives. We hope you enjoy.For the Bonus Episode #14 we are joined by the brand new Head Gardener at Helmingham Hall, Brendan Arundel. Having made the jump from Cambridge Botanic Garden and Wisley Apprentice, via RHS Hyde Hall to Helmingham in no short time, Brendan gives us his thoughts on becoming a first time Head Gardener, the confidence it takes to make that step up into managing an historic space and his advice to those who have started in our industry about how to reach this worthwhile career milestone.Apologies for some of the audio quality on this interview.Twitter links:Brendan @BrendanArundelSaul @GardeningSaulLucy @HeadGardenerLCIntro and Outro music from https://filmmusic.io"Fireflies and Stardust" by Kevin MacLeod (https://incompetech.com)License: CC BY (http://creativecommons.org/licenses/by/4.0/)
VEGETABLES, PROCESSED FOODS AND THE GOVERNMENT. TUNE IN....https://www.vox.com/videos/2018/3/22/17152460/healthy-eating-expensiveWhy are healthy foods expensive? (straighthealth.com)Why Is Eating Healthy So Hard? (healthfully.com)
Episode 171 - Vegetable Oils Are BadAlright everyone, back to a health topic today. This episode is going to be about why vegetable oils are bad. Cutting out this one ingredient from your diet will drastically improve everything else related to your health.Video Link: https://youtu.be/U9SD-92P1DIYoutube Channel: https://www.youtube.com/channel/UCEkqz4gWjlIRaQx_zWgTZqQ?view_as=subscriberCheck Out My E-Commerce Company - ZER0ats - the world's first and only naturally flavored, sugar-free oatmeal.https://www.zeroats.com
This week we try to move away from the comfort of fried food and focus on a part of your dinner plate that doesn't get quite enough attention. We have three guests this week to show us how to turn a vegetable front and centre! We are joined by Romy Gill MBE, Rishim Sachdeva and Andrew Dargue. The panel talk about the most loved ingredient from all over the world and that is the humble potato, with hundreds of ways you can prepare it, they share their top 3. With a paratha recipe, potato terrine and a comforting spring onion potato waffle, with some added tips to elevate these classic dishes. We get lots of tips and tricks to stay healthy this winter. One of our listeners who would like a hearty meal that is healthy and only using vegetables. And our guests show us lots of dinners that are packed with flavour and packed with nutrients. You will hear the rule of thumb when making sweetcorn fritters, a fun fact about aubergine that will leave you speechless. Some cabbage inspiration and the panel get technical with batter for vegetable tempura.
Longtime food journalist Mark Bittman says America's food system needs to be reimagined so land is used fairly and well and people have access to food that promotes health, not illness. His latest book, Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal, tells the story of humankind through the lens of food. The frenzy for food has driven human history to some of its most catastrophic moments from slavery and colonialism to our current moment of Big Food. Big Food—driven by corporate greed and gluttony—is exacerbating climate change, plundering the planet, and sickening people. He speaks with Kathleen Finlay, president of the Glynwood Center for Regional Food and Farming, about what needs to change so that agriculture doesn't wreck the planet and healthy food is available to all.
On today's episode I enjoy an interview with Dorothy Kalins. Dorothy is the author of Kitchen Whisperers and an award-winning magazine editor, with experience as the founding editor of Metropolitan Home, founding editor-in-chief of Saveur, executive editor of Newsweek. She has collaborated on the production of many cookbooks, including David Tanis's bestselling A Platter of Figs, Michael Anthony's Gramercy Tavern Cookbook, and V is for Vegetables, Michael Solomonov and Steven Cook's Beard-award winning Zahav, Israeli Soul, and many others. In 2018, she was honored with induction into the American Society of Magazine Editors Hall of Fame. Kalins was the first woman ever named Adweek's Editor of the Year, and in 2013, Kalins was voted into the James Beard Foundation's Who's Who in Food & Beverage. On today's episode Dorothy and I talk about: *Food Media and the splash made by Saveur Magazine *The inspiration for her new book The Kitchen Whisperers *The impact of kitchen and cooking on our connection with others Things We Mention In This Episode: Connect with Dorothy on Twitter @kalins Visit Dorothy's website: Dorothykalins.com Dorothy's Book The Kitchen Whisperers Join Confident Cookbook Writers Facebook Group Learn more about How to Get Paid to Write a Cookbook during this free masterclass
Grow, cook, eat, arrange with Sarah Raven & Arthur Parkinson
The allure of a warm, glowing, gorgeously adorned home to spend Christmas is particularly appealing in lieu of a challenging few years, and there's no better way to bring your home to life than with our Christmas range!In this week's episode of ‘grow, cook, eat, arrange', learn how you can transform your home with some of Sarah & Arthur's highlights from this year's winter offering from our range - from stylish ornaments to glistening, Allium-inspired lighting, plus some delightful gift ideas for your loved ones.In this episode, discover:Our luminescent offerings of Micro-LED Globes, subtle Wire Lights, and Solar Allium LightsThe nature-inspired collection of decorative ornaments, from lovely llamas to opulent glass beetles ideal for hanging from the treeA great selection of foliage with which to decorate a showstopping wreathThe extended range of carefully chosen gifts, perfect for that special someoneView all products mentioned and find further advice from Sarah: https://bit.ly/3f2DFiHFollow Sarah: https://bit.ly/3jDTvBpFollow Arthur: https://bit.ly/3jxSKK5Order Sarah's book: https://bit.ly/2TWHJczOrder Arthur's book: https://bit.ly/3xOov7HShop on the Sarah Raven Website: http://bit.ly/3jvbaeuGet in touch: info@sarahraven.com
In this week's episode, Jennie and Matt are giving you the scoop on 20 very popular plant-based goodies you can find at Trader Joe's. Access show notes at www.vegologiepodcast.comLet's Get Social! Follow us at...Facebook InstagramPinterest
What better way to celebrate the Pocket Podcast Potluck event here on PPN than by inviting our friend Jessica, co-host of Colt Classics, to join us in talking about VeggieTales! We're celebrating food and friendship, two things that JD never learned about, due to tragically growing up without VeggieTales in his life. And even worse? He's never been to Boston in the fall.Find us on Twitter at http://twitter.com/SortedPod and tell us if you agree or disagree with our choices!Check out Jessica's podcast: https://twitter.com/ColtClassicsPPNYou can also find us individually on Twitter and elsewhere:JD - http://twitter.com/CodenameJDAlex - http://twitter.com/PtchewAnd check out the Pocket Podcast Network: http://www.pocketpodcastnetwork.com/
Typically, around 85% of people will experience swallowing problems medically known as dysphasia at the end of life. Your loved ones or the people you care for can have trouble swallowing food, liquids, or both. This is a 4-part series on Alzheimer's Care and Swallowing Problems, and this episode is focused on Modifying Textures + Flavor Building. In Part 1, I talked about The Basics of Swallowing Problems. In Part 3, I will review what Adaptive Equipment is and how to use it; and In Part 4, I will talk about how to maximize independence in eating. If you missed an episode, you can check them out where you found this one – or on my YouTube Channel, MelissaBPhD. Main Point #1 - How to choose recipes that can be adapted for a variety of textures Intergenerational considerations Ease of recipe Modifiable textures Main Point #2 - Kitchen Items to Help Prepare Foods Blender The Magic Bullet® or Nutribullet® Hand-held Blender (Immersion Blender) Food Processor Household Mesh Strainer or Sieve Baby Food Grinder Main Point #3 - Tips for Flavor building when modifying textures for meals Use Fats, Dairy, or Vegetables to build flavor. - Butter - Margarine - Sour Cream - Pureed Cottage Cheese - Cooking fats - Oils - Gravies - Whipped toppings - Heavy cream - Mashed or blended avocado - Hummus Liquids to make foods easier to swallow, such as: - Broth - Milk - Fruit Juices - Vegetable Juices - Water If you have questions, comments, or need help, please feel free to drop a one-minute audio or video clip and email it to me at melissabphd@gmail.com, and I will get back to you by recording an answer to your question. About Melissa Batchelor, Ph.D., RN, FNP-BC, FGSA, FAAN: I earned my Bachelor of Science in Nursing ('96) and Master of Science in Nursing ('00) as a Family Nurse Practitioner (FNP) from the University of North Carolina Wilmington (UNCW) School of Nursing (SON). I genuinely enjoy working with the complex medical needs of older adults. I worked full-time for five years as FNP in geriatric primary care across many long-term care settings (skilled nursing homes, assisted living, home, and office visits), then transitioned into academic nursing in 2005, joining the faculty at UNCW SON as a lecturer. I obtained my Ph.D. in Nursing and a post-master's Certificate in Nursing Education from the Medical University of South Carolina College of Nursing ('11). I then joined the faculty at Duke University School of Nursing as an Assistant Professor. My family moved to northern Virginia in 2015 and led to me joining the George Washington University (GW) School of Nursing faculty in 2018 as a (tenured) Associate Professor. I am also the Director of the GW Center for Aging, Health, and Humanities. Please find out more about her work at https://melissabphd.com/.
We're on a mission. What is it, you ask? Eat a MASSIVE amount of vegetables every day. We've been on this health stuff for quite a while, so yes, we already eat a decent amount of vegetables in our diet. But we're now convinced that even what we were eating was not enough. If you're reading this, you probably need to eat a lot more vegetables. Don't be satisfied if you eat meet the national recommendation of 2-3 cups for ladies and 3-4 for men. It's not enough! Subscribe on Apple Podcasts: https://podcasts.apple.com/us/podcast/pursuing-wholeness/id1522892649 ------------ Resources Subscribe for our free newsletter: https://YourHealthAtTheCrossroads.com/subscribe ------------ Social Media Instagram: instagram.com/pursuingwholenesspodcast Facebook: facebook.com/pursuingwholenesspodcast
Short answer: YES.Longer answer: Some people have digestive vulnerabilities that can be reversed.Want to tolerate nightshades and build digestive resilience?Eat More Plants!In today's Medicinal Monday, we unpack this topic in greater depth and debunk any misconceptions that might be held around nightshades, lectins, and other "inflammatory" vegetables.If you'd like to join these conversations live, be sure to Subscribe to the Alter Health YouTube Channel! https://www.youtube.com/alterhealthSome highlights from today's MM episode...- Nightshades are in the Solanaceae family, including plants like belladonna known for having toxic glycoalkaloids - Potatoes, tomatoes, peppers, eggplant are all nightshades, also sometimes feared for their lectin content- There is zero evidence that glycoalkaloids (or small amounts of natural lectins) have inflammatory effects- Glycoalkaloids and lectins are phytonutrients that actually have health-promoting benefits (anticancer, immune-boosting, gut resilience, and more)- Food sensitivities are always due to intestinal dysbiosis, which is reversed by eating MORE plantsLinks to some more good stuff- Join Alter Health on Locals: https://alterhealth.locals.com/- Cleanse with Us during the next Alter Health Cleanse: https://www.alter.health/cleanse- Work with us in the Thrive on Plants program: https://www.alter.health/thrive-on-plants- ATTN Health Practititioners! Learn more and apply to the Plant Based Mind Body Practitioner Program: https://www.alter.health/pbmb-practitionerPeace and Love.
Grape consumption benefits gut microbiome and cholesterol metabolism University of California at Los Angeles, November 11, 2021 A new clinical study published in the scientific journal Nutrients found that consuming grapes significantly increased the diversity of bacteria in the gut which is considered essential to good health overall. Additionally, consuming grapes significantly decreased cholesterol levels, as well as bile acids which play an integral role in cholesterol metabolism. The findings suggest a promising new role for grapes in gut health and reinforce the benefits of grapes on heart health. In the intervention study], healthy subjects consumed the equivalent of 1.5 cups of grapes[2] per day – for four weeks. The subjects consumed a low fiber/low polyphenol diet throughout the study. After four weeks of grape consumption there was an increase in microbial diversity as measured by the Shannon index, a commonly used tool for measuring diversity of species. Among the beneficial bacteria that increased was Akkermansia, a bacteria of keen interest for its beneficial effect on glucose and lipid metabolism, as well as on the integrity of the intestinal lining. Additionally, a decrease in blood cholesterols was observed including total cholesterol by 6.1% and LDL cholesterol by 5.9%. Bile acids, which are linked to cholesterol metabolism, were decreased by 40.9%. Vitamin D supplementation associated with lower risk of heart attack or death during follow-up Kansas City VA Medical Center, November 8 2021. The October 2021 issue of the Journal of the Endocrine Society published findings from a retrospective study of US veterans that uncovered an association between supplementing with vitamin D and a lower risk of heart attack and mortality from any cause during up to 14 years of follow-up. The study included men and women treated at the Kansas City VA Medical Center from 1999-2018 who had low 25-hydroxyvitamin D levels of 20 ng/mL or less. Among 11,119 patients who were not treated with vitamin D supplements, follow-up vitamin D levels remained at 20 ng/mL or lower. For those who received the vitamin, levels improved to 21-29 ng/mL among 5,623 patients and to at least 30 ng/mL among 3,277 patients at follow-up. Men and women whose vitamin D levels improved to at least 30 ng/mL had a risk of heart attack that was 35% lower than patients whose levels improved to 21-29 ng/mL and 27% lower than the untreated group. The difference in risk between untreated individuals and those whose levels improved to 21-29 ng/mL was not determined to be significant. Patients whose vitamin D levels improved the most also experienced significantly greater heart attack-free survival during follow-up than the remainder of the patients. When mortality from any cause during follow-up was examined, men and women whose vitamin D levels improved to 21-29 ng/mL had a 41% lower risk, and those whose levels improved to 30 ng/mL or more had a 39% lower risk than the untreated group. “These results suggest that targeting 25-hydroxyvitamin D levels above 30 ng/mL might improve prognosis in the primary prevention setting among individuals with vitamin D deficiency,” authors Prakash Acharya of the University of Kansas Medical Center and colleagues wrote. Meditative practice and spiritual wellbeing may preserve cognitive function in aging Alzheimer's Research and Prevention Foundation and Thomas Jefferson University, November 12, 2021 It is projected that up to 152 million people worldwide will be living with Alzheimer's disease (AD) by 2050. To date there are no drugs that have a substantial positive impact on either the prevention or reversal of cognitive decline. A growing body of evidence finds that targeting lifestyle and vascular risk factors have a beneficial effect on overall cognitive performance. A new review in the Journal of Alzheimer's Disease, published by IOS Press, examines research that finds spiritual fitness, a new concept in medicine that centers on psychological and spiritual wellbeing may reduce multiple risk factors for AD. Research reveals that religious and spiritual involvement can preserve cognitive function as we age. Significantly, individuals who have a high score on a "purpose in life" (PIL) measure, a component of psychological wellbeing, were 2.4 times more likely to remain free of AD than individuals with low PIL. In another study, participants who reported higher levels of PIL exhibited better cognitive function, and further, PIL protected those with already existing pathological conditions, thus slowing their decline. Radiotherapy may explain why childhood cancer survivors often develop metabolic disease Rockefeller University, November 9, 2021 Decades after battling childhood cancer, survivors often face a new challenge: cardiometabolic disease. A spectrum of conditions that includes coronary heart disease and diabetes, cardiometabolic disease typically impacts people who are obese, elderly, or insulin resistant. For reasons yet unknown, young, seemingly healthy adults who survived childhood cancer are also at risk. Radiation therapy may be to blame. A new study finds that childhood cancer patients who were treated with abdominal or total body irradiation grow up to display abnormalities in their adipose (fat) tissue, similar to those found in obese individuals with cardiometabolic disease. "When physicians are planning radiation therapy, they are very conscious of toxicity to major organs. But fat is often not considered," says Rockefeller's Paul Cohen. "Our results imply that the early exposure of fat cells to radiation may cause long-term dysfunction in the adipose tissue that puts childhood cancer survivors at higher risk of cardiometabolic disease." Researchers discover link between dietary fat (palm oil) and the spread of cancer Barcelona Institute of Science and Technology (Spain), November 10, 2021 The study, published in the journal Nature and part-funded by the UK charity Worldwide Cancer Research, uncovers how palmitic acid alters the cancer genome, increasing the likelihood the cancer will spread. The researchers have started developing therapies that interrupt this process and say a clinical trial could start in the next couple of years. Newly published findings reveal that one such fatty acid commonly found in palm oil, called palmitic acid, promotes metastasis in oral carcinomas and melanoma skin cancer in mice. Other fatty acids called oleic acid and linoleic acid—omega-9 and omega-6 fats found in foods such as olive oil and flaxseeds—did not show the same effect. Neither of the fatty acids tested increased the risk of developing cancer in the first place. The research found that when palmitic acid was supplemented into the diet of mice, it not only contributed to metastasis, but also exerts long-term effects on the genome. Cancer cells that had only been exposed to palmitic acid in the diet for a short period of time remained highly metastatic even when the palmitic acid had been removed from the diet. The researchers discovered that this "memory" is caused by epigenetic changes—changes to how our genes function. The epigenetic changes alter the function of metastatic cancer cells and allow them to form a neural network around the tumor to communicate with cells in their immediate environment and to spread more easily. By understanding the nature of this communication, the researchers uncovered a way to block it and are now in the process of planning a clinical trial to stop metastasis in different types of cancer. Study finds consuming nuts strengthens brainwave function Loma Linda University, November 15, 2021 A new study has found that eating nuts on a regular basis strengthens brainwave frequencies associated with cognition, healing, learning, memory and other key brain functions. In the study titled "Nuts and brain: Effects of eating nuts on changing electroencephalograph brainwaves," researchers found that some nuts stimulated some brain frequencies more than others. Pistachios, for instance, produced the greatest gamma wave response, which is critical for enhancing cognitive processing, information retention, learning, perception and rapid eye movement during sleep. Peanuts, which are actually legumes, but were still part of the study, produced the highest delta response, which is associated with healthy immunity, natural healing, and deep sleep. The study's principal investigator, Lee Berk, DrPH, MPH, associate dean for research at the LLU School of Allied Health Professions, said that while researchers found variances between the six nut varieties tested (almonds, cashews, peanuts, pecans, pistachios and walnuts), all of them were high in beneficial antioxidants, with walnuts containing the highest antioxidant concentrations of all. Why Nitrates And Nitrites In Processed Meats Are Harmful – But Those In Vegetables Aren't University of Hertfordshire (UK), November 11, 2021 While there are many reasons processed meats aren't great for our health, one reason is because they contain chemicals called nitrates and nitrites. But processed meats aren't the only foods that contain these chemicals. In fact, many vegetables also contain high amounts – mainly nitrates. And yet research suggests that eating vegetables lowers – not raises – cancer risk. So how can nitrates and nitrites be harmful when added to meat but healthy in vegetables? The answer lies in how nitrates and nitrites in food get converted into other molecules. Nitrates and nitrites occur attached to sodium or potassium, and belong to a family of chemically related molecules that also includes the gas nitric oxide. Vegetables such as beetroot, spinach and cabbages are particularly good sources of nitrates. When we eat something containing nitrates or nitrites, they may convert into a related molecular form. For example, nitrate in vegetables and in the pharmaceutical form nitroglycerine (which is used to treat angina), can convert in the body into nitric oxide. Nitric oxide dilates blood vessels, which can reduce blood pressure. It's actually sodium nitrite – not nitrate – that's linked to cancer. But if consuming nitrites alone directly caused cancer, then even eating vegetables would be harmful to us. Given this isn't the case, it shows us that cancer risk likely comes from when the sodium nitrites react with other molecules in the body. So it isn't necessarily the nitrates and nitrites themselves that cause health issues – including cancer. Rather, it's what form they are converted into that can increase risk – and what these converted molecules interact with in our bodies. The main concern is when sodium nitrite reacts with degraded bits of amino acids – protein fragments our body produces during the digestion of proteins – forming molecules called N-nitroso compounds (NOCs). These NOCs have been shown to cause cancer. Obama Climate & Environment Record Seasoned environmentalists were very skeptical of obama from the very start n the 2008 campaign -- notably his coal to liquid technology he advocated and his great enthusiasm for ethanol Sold off 2.2 billion tons of coal from public land (Greenpeace report). The sales to private interests generated $2.3 billon but CO2 damage estimated between $52-530 billion His Clean Power Plan -- which Trump administration later trashed -- really had little to do with the plan's name -- had nothing to do with eradicating hazardous pollutants from power generation; it was primarily all based on a cap and trade system to regulate carbon dioxide Ran on campaign that by 2025, 25% of US energy would be renewable Was never anywhere close on being on track for that goal Promoted fracking as a move away from coal to natural gas -- this was a midst promises to have highest standards for fracking on federal land -- never happened Lowered natural gas export restrictions in order to sell more US natural gas to foeign customers Made efforts to weaken rules.on methane leaks from oil and gas operations -- leaks account or 3 percent of US gas emissions Also instrumental in pushing on behalf of pipeline companies and terminals to have major coastal terminals for gas exports (most notable example was Cove Point terminal in Maryland that Obama touted Flint Water crisis Sued the EPA over a dozen ties against the agency's effort to increase environmental regulations on corporations Opened more federal and land (18% increase between 2009-2014) for oil and gas drilling -- including "off limits" regions in the mid Atlantic coast, along Alaska's Arctic coast and Gulf of mexico, Completely failed on setting rules or clean disposal of coal ash byproduct -- US produces about 100 million tons of this crap annually and just dumps into holes in the ground Went soft on ozone pollution and smog rules -- did lower Bush's ozone threshold from 75ppb to 70 ppb, but his EPA was recommending 60-65 ppb Very insensitive to wood pellet development under the disguise as a renewable -- part of his clean power plan
The holiday season is fast approaching, friends! You know, the busy season where we overperform, try to make everything perfect and say yes to all the things. But, what would the holidays look like if we didn't run around trying to make others happy all the time? I'm so excited to have my friend and prolific author, Karen Ehman, back on the show again this week. We sit down to talk about Karen's new book When Making Others Happy Is Making You Miserable and how to live out your own priorities despite what others think. Plus, Karen shares ways that we can cultivate strategies for knowing when to say yes and how to say no to ultimately break the pattern of people pleasing and confidently live our lives. This one is super practical, with grace-filled advice, and I think it will resonate with so many of us during this busy season. Listen in to hear more about: Why Karen knew it was time to write this particular book How saying no can be one of the most important things we do How to handle the pushers, pouters and guilt-bombers when we start putting up boundaries Karen's practical and simple advice on what to say yes or no to and shares her “stop it” statements for recovering “people-pleasers” Favorite quotes: 1. As Christians, we want to be loving and helpful. We want to serve, we want to put other people before ourselves and consider others as better than ourselves. We want to do all of that. But when we cross the line and we're doing it because someone expects us to or we're trying to get in their good graces, now we are doing the right things for the wrong reasons. 2. I realized after the first 10 years of parenting that I don't have to do every single tradition, every single year, in order to make fun memories for my kids. 3. Other people's happiness is not my assignment. It's God's assignment to bring people joy. It's not my assignment to bring them temporary happiness. 4. If God is really calling you to do something, don't fail to do it because you're afraid that somebody won't approve. You don't need their permission. In this episode I answer this question: 1.When you're working with your business coaching clients, what habits or beliefs are the ones that make some of them unable to succeed? (40:45) Great things we discussed: 1. Karen Ehman 2. When Making Others Happy Is Making You Miserable 3. Smooth Deep Brown Noise4. Only Murders in the Building 5. The Hidden Art Of Homemaking 6. Vegetable pods 7. Picture This 8. The Story I'll Tell 9. Invasion 10. Standing Strong Hope you loved this episode! Be sure to subscribe in iTunes and slap some stars on a review! :) xo, Alli www.alliworthington.com/karenehman2/
The mellow fruitfulness of Autumn has been heralded by the subtle change in temperature and darker mornings and evenings in the garden. For Lucy Chamberlain and Saul Walker this starts one of their favourite times of year as Lucy's vegetable patch is at maximum yield producing food for East Donyland Hall and Saul revels in the changing colours in the canopies of his precious treescape at Stonelands. So join us throughout the season as we bring tales of crispy leaves, hibernating plants and plenty of pumpkins!Throughout Spring, Summer and Autumn we think of the Vegetable plots as a hive of growing energy and then a larder of beautiful fruit and veg for our kitchens - but are we guilty of switching of during the winter believing that there not much going on. Well lucy lets Saul know that actually the winter time can be just as busy when it comes to growing, harvesting and planning in the vegetable garden!Twitter links:Saul @GardeningSaulLucy @HeadGardenerLCIntro and Outro music from https://filmmusic.io"Fireflies and Stardust" by Kevin MacLeod (https://incompetech.com)License: CC BY (http://creativecommons.org/licenses/by/4.0/)
Listener Q&A episode. Topics include: New growth on cactus – should it be removed, and if so…how? Hydrangeas – when to cut and how Lemons – why are they cracking? Musa basjoo – recommendations for transitioning into fall/winter Maple tree – recommendations to improve growing conditions To ask questions for future shows, submit them at: Facebook Instagram email Marlene at marlenetheplantlady@gmail.com Find Marlene over on YouTube, Instagram and Facebook
Allison and Roman make their annual Thanksgiving pilgrimage to the Richters Herb and Vegetable Catalogue, this time turning their attention to the humble parsley, which has apparently been crowned Herb of the Year by the International Herb Association. Record-setting giant pumpkins, potatoes, and human thighs are also discussed. Richters 2021 Herb and Vegetable Catalogue Big ole' thighs World Wildlife Fund NFTs 17 pound potato Instagram: SeedyBusinessPod Twitter: SeedyBusiness Email: SeedyBusinessPod@gmail.com
If only it were so simple as just eat a few more vegetables. The vegetables that we eat are only as healthy as the soil that they're grown in. So if you are getting little to no plant foods in every day... Subscribe on Apple Podcasts: http://apple.co/2evOxpu Subscribe on iHeartRadio: https://www.iheart.com/podcast/269-your-health-at-the-29758459/ Subscribe on Stitcher: https://www.stitcher.com/podcast/your-health-at-the-crossroads ------------ Resources Subscribe for our free newsletter: https://YourHealthAtTheCrossroads.com/subscribe Let us design your customized body weight and wellness program: https://yourhealthatthecrossroads.com/fitness What YOU Can Do About High Blood Pressure: https://amzn.to/35JfxLm What YOU Can Do About Type 2 Diabetes: https://amzn.to/2PKmXbM 13 Things to Stop Believing to Become Healthy and Lose Weight: https://amzn.to/2sKfEYy 8 Weeks Fat Loss Workbook: https://tinyurl.com/ruu5z2fu ------------ Social Media Facebook: facebook.com/shawnb2b Instagram: instagram.com/shawnb2bfitness ------------ Website https://YourHealthAtTheCrossroads.com/blog
TUNE IN TO LEARN:How I got to love Brussels sprouts instead of hating it when I was 28 in New York City;I'd never eat vegetables if I didn't learn this "hack";I grew up in Siberia with almost ZERO green vegetables - here's my story, if I could develop love for vegetables, you can too!
Grow, cook, eat, arrange with Sarah Raven & Arthur Parkinson
The pleasure of designing a garden stretches far beyond colour - with the prolific growth of tender perennial climbers, your flowers become architectural art, giving arches and teepees spectacular structure.Join Sarah & Arthur this week as they take a journey through their pick of the climbers, from the pleasant purple and apricot combination of Rhodochiton & ‘African Sunset' to the captivating and cathartically named ‘Love in a Puff'. In this episode, discover:Sarah & Arthur's passion for the exotic and rampant Cobaea ScandensThe bombastic balloon-like seed pods that lend Cardiospermum its common name: Love in a PuffHow a smattering of ‘African Sunset' paired with Rhodochiton creates a striking pairing for teepees and archesWhen and how to sow each of these climbers to transform your garden with their incredible depthSarah's simple recipe for a delicious roasted cauliflower with a dressing rich in flavourView all products mentioned and find further advice from Sarah: https://bit.ly/3f2DFiHFollow Sarah: https://bit.ly/3jDTvBpFollow Arthur: https://bit.ly/3jxSKK5Order Sarah's book: https://bit.ly/2TWHJczOrder Arthur's book: https://bit.ly/3xOov7HShop on the Sarah Raven Website: http://bit.ly/3jvbaeuGet in touch: info@sarahraven.com
Some of you might think eating organic is expensive. But have you thought about growing your own vegetable garden? My dear friend Judy's neighbor, Bruce Williams, has been an avid gardener. He has an enviable garden. When Judy brings me Bruce's bounty, I am in heaven. When I actually saw his garden, it was amazing… […] The post How To Create An AMAZING Vegetable Garden, Bruce Williams appeared first on LillianMcDermott.com.
In this episode, I discuss November garden To-Do tasks. There is actually quite a lot as we transition fully into the colder and wetter months of the year. Continue clean up – pull out dead plants; remove lead, vegetable and fruit debris Plant bulbs – chill tulips or buy Darwin varieties Divide grasses, agapanthus, etc Plant vegetables: Fava beans, bok choy, broccoli, celery, swiss chard, garlic, kale, kohlrabi, leaf lettuce, mustard, onions, radish, shallot, spinach Plant cover crops: Fava beans, red clover Move succulents out of potential rain Bring plumerias inside Plants non-frost sensitive perennials Plant sweet peas (plants or seeds) Plant CA native seeds Turn off irrigation Controls winter weeds (like oxalis) To ask questions for future shows, submit them at: Facebook Instagram email Marlene at marlenetheplantlady@gmail.com Find Marlene over on YouTube, Instagram and Facebook
It's All Been Done Radio Hour Commercial #158 Life Advice #2 "Vegetables" Chase wants you to... eat your vegetables. A comedy radio show originally performed Saturday, November 14, 2020 streaming online. STARRING Samantha Stark as Sam Chase McCants as Chase Narrated by Darren Esler Foley Artist Brendan Michna Podcast edited by Chris Allen Written by Jerome Wetzel Directed by Kristin Green Music Director Kristin Green Theme Songs by Nathan Haley and Jerome Wetzel Technical Director Shane Stefanchik Visit our website iabdpresents.com Please support us at http://patreon.com/IABD Follow us on social media @IABDPresents When you post about us, hashtag #IABD
In the silliest episode so far, Lasse welcomes Coel McLeod back on Track Swap. They both brought scores from pretty goofy comedies and truly hope you like this music just as much as they do. Sit down, listen and have a good laugh!
Today our guest is Christina Fernandez. A San Francisco Native, San Francisco State University Alumna, filmmaker, art director, set dresser, writer, director, pottery maker, and poetry enthusiast. We discuss growing up in the Bay Area, mental health, and how transgender people and queer people are portrayed in the media. Trigger warning: Talking about suicidal thoughts Check out her website and Instagram accounts: https://christiemariafilms.wixsite.com/website @the_christie_adventures @art_flyin_in @earthbound_ceramics Check out my website and Instagram accounts: https://www.emicoproductions.com/ @empersico @artistswithem @emicoproductions
In this week's episode, Jennie + Matt going to be discussing the benefits of oil-free cooking and why it can be an essential step to improving your health.
This podcast is a Q&A, but it's a bit different from the kind you'll typically find here on Muscle For Life. In my usual Q&A episodes, I take a question from email or Instagram and then fully answer it in an episode of the podcast every week. However, over on Instagram, I've started doing weekly Q&As in the stories, and it occurred to me that many podcast listeners might enjoy hearing these questions and my short answers. So, instead of talking about one thing in an episode, I'm going to cover a variety of questions. And keep in mind some of these questions are just for fun. :) So if you want to ask me questions in my Instagram stories, follow me on Instagram (@muscleforlifefitness), and if I answer your question there, it might just make it onto an episode of the podcast! If you like this type of episode, let me know. Send me an email (mike@muscleforlife.com) or direct message me on Instagram. And if you don't like it, let me know that too or how you think it could be better. Timestamps 6:21 - When should you consider TRT? 12:23 - When should you start using straps for conventional deadlifts? 15:23 - Are bands and bodyweight exercises a waste of time? 16:08 - Should you change macros or calories during a deload week? 17:27 - When should you move on from BLS to Beyond Bigger Leaner Stronger? 20:54 - What do you think about vegetable and seed oils? Are they unhealthy? 21:43 - How should your diet look when you're sick? 22:54 - Should you use a weightlifting belt? 23:32 - Do you trust any politician? 23:49 - What body fat should you cut and bulk at? 24:11 - Who rules the world? 24:26 - Should you work out fasted? 25:01 - What's your advice for someone hooked on cardio? 26:53 - How do you keep staying a badass? 27:02 - Which is best: occlusion training or rest-pause? 27:43 - If you can't lift heavy, can you make up for it with more volume? 27:57 - Can I workout in the evening for fat loss? 28:09 - How do you make yourself eat when you're not hungry? 28:33 - Is the hex bar just as good as the barbell for deadlifts? 28:56 - Thoughts on glycerol monostearate supplementation? Is it worth taking? Mentioned on the Show: My New Book Muscle For Life: https://muscleforlifebook.com/
Brad and Chris the Pharmacist discuss if vegetables and supplements can help to reverse bone loss. Medical Disclaimer All information, content, and material of this website is for informational purposes only and are not intended to serve as a substitute for the consultation, diagnosis, and/or medical treatment of a qualified physician or healthcare provider. Affiliate disclaimer: Keep in mind that we may receive commissions when you click our links and make purchases. However, this does not impact our reviews and comparisons. We are highly selective in our products and try our best to keep things fair and balanced in order to help you make the best choice for you.
Today’s Essential Eight items: Prepping for the 6th Plenum Xi promises more opening and benefits to the world in his speech to the 4th China International Import Expo Outbreak Calming concerns over rising vegetable prices "Global ambition: opportunities and challenges for China to promote the reform of international discourse system"
Grow, cook, eat, arrange with Sarah Raven & Arthur Parkinson
After Sarah's recent appearance on Prue Leith's More4 show, Prue's Great Gardening Plot, it's an absolute delight to host Prue on this week's fascinating episode of ‘grow, cook, eat, arrange'.We're given an insight into Prue's gardening and the work that's happened behind the scenes to create the dazzling spaces we see on her TV programme, how she's made the most of challenging Cotswold clay with glamourous tulips & gorgeous roses, and Prue's marvellous, ongoing support for better catering in hospitals.The latter part of this episode does contain a deep and sensitive discussion about recent developments around dignity in dying, so listener discretion is advised.In this episode, discover:How Prue transformed a farmyard into a sprawling orchardPicking prolific plants that thrive in difficult soil & challenging conditionsFascinating tales from the recent series' of The Great British Bake OffPrue's remarkable advocacy for a revolution in hospital cateringPhoto by Geoff Pugh.View all products mentioned and find further advice from Sarah: https://bit.ly/3f2DFiH Follow Sarah: https://bit.ly/3jDTvBpFollow Arthur: https://bit.ly/3jxSKK5Follow Prue Leith: https://www.instagram.com/prueleith/Watch Prue's Great Garden Plot on demand: https://www.channel4.com/programmes/prues-great-garden-plotOrder Sarah's new book: https://bit.ly/2TWHJczOrder Arthur's new book: https://bit.ly/3xOov7HShop on the Sarah Raven Website: http://bit.ly/3jvbaeuGet in touch: info@sarahraven.com
ReferencesKanoski SE, Davidson TL. Western diet consumption and cognitive impairment: links to hippocampal dysfunction and obesity. Physiol Behav 2011, 103:59-68.Kroner Z. The relationship between Alzheimer's disease and diabetes: Type 3 diabetes? Altern Med Rev 2009, 14:373-379.Kodl CT, Seaquist ER. Cognitive dysfunction and diabetes mellitus. Endocr Rev 2008, 29:494-511.Starr VL, Convit A. Diabetes, sugar-coated but harmful to the brain. Curr Opin Pharmacol 2007, 7:638-642.Ye X, Gao X, Scott T, Tucker KL. Habitual sugar intake and cognitive function among middle-aged and older Puerto Ricans without diabetes. Br J Nutr 2011, 106:1423-1432.Knuppel A, Shipley MJ, Llewellyn CH, Brunner EJ. Sugar intake from sweet food and beverages, common mental disorder and depression: prospective findings from the Whitehall II study. Sci Rep 2017, 7:6287.Beilharz JE, Maniam J, Morris MJ. Diet-Induced Cognitive Deficits: The Role of Fat and Sugar, Potential Mechanisms and Nutritional Interventions. Nutrients 2015, 7:6719-6738.Sanchez-Villegas A, Toledo E, de Irala J, et al. Fast-food and commercial baked goods consumption and the risk of depression. Public Health Nutr 2012, 15:424-432.Chang SC, Cassidy A, Willett WC, et al. Dietary flavonoid intake and risk of incident depression in midlife and older women. Am J Clin Nutr 2016, 104:704-714.Molendijk M, Molero P, Ortuno Sanchez-Pedreno F, et al. Diet quality and depression risk: A systematic review and dose-response meta-analysis of prospective studies. J Affect Disord 2018, 226:346-354.Beezhold BL, Johnston CS, Daigle DR. Vegetarian diets are associated with healthy mood states: a cross-sectional study in Seventh Day Adventist adults. Nutrition Journal 2010, 9:26.Blanchflower DG, Oswald AJ, Stewart-Brown S. Is Psychological Well-Being Linked to the Consumption of Fruit and Vegetables? Social Indicators Research 2012.Beezhold BL, Johnston CS. Restriction of meat, fish, and poultry in omnivores improves mood: A pilot randomized controlled trial. Nutr J 2012, 11:9.Francis HM, Stevenson RJ, Chambers JR, et al. A brief diet intervention can reduce symptoms of depression in young adults - A randomised controlled trial. PLoS One 2019, 14:e0222768.Firth J, Marx W, Dash S, et al. The Effects of Dietary Improvement on Symptoms of Depression and Anxiety: A Meta-Analysis of Randomized Controlled Trials. Psychosom Med 2019, 81:265-280.Spencer SJ, Korosi A, Laye S, et al. Food for thought: how nutrition impacts cognition and emotion. NPJ Sci Food 2017, 1:7.Lamport DJ, Saunders C, Butler LT, Spencer JP. Fruits, vegetables, 100% juices, and cognitive function. Nutr Rev 2014, 72:774-789.Devore EE, Kang JH, Breteler MM, Grodstein F. Dietary intakes of berries and flavonoids in relation to cognitive decline. Ann Neurol 2012.O'Brien J, Okereke O, Devore E, et al. Long-term intake of nuts in relation to cognitive function in older women. J Nutr Health Aging 2014, 18:496-502.Avena NM, Gold JA, Kroll C, Gold MS. Further developments in the neurobiology of food and addiction: update on the state of the science. Nutrition 2012, 28:341-343.Fortuna JL. The obesity epidemic and food addiction: clinical similarities to drug dependence. J Psychoactive Drugs 2012, 44:56-63.Gearhardt AN, Yokum S, Orr PT, et al. Neural Correlates of Food Addiction. Arch Gen Psychiatry 2011.Taylor VH, Curtis CM, Davis C. The obesity epidemic: the role of addiction. CMAJ 2010, 182:327-328.Volkow ND, Wang GJ, Fowler JS, et al. Food and drug reward: overlapping circuits in human obesity and addiction. Curr Top Behav Neurosci 2012, 11:1-24.Moreira PI. Alzheimer's disease and diabetes: an integrative view of the role of mitochondria, oxidative stress, and insulin. J Alzheimers Dis 2012, 30 Suppl 2:S199-215.Sommerfield AJ, Deary IJ, Frier BM. Acute hyperglycemia alters mood state and impairs cognitive performance in people with type 2 diabetes. Diabetes Care 2004, 27:2335-2340.Cox DJ, Kovatchev BP, Gonder-Frederick LA, et al. Relationships between hyperglycemia and cognitive performance among adults with type 1 and type 2 diabetes. Diabetes Care 2005, 28:71-77.Schopf V, Fischmeister FP, Windischberger C, et al. Effects of individual glucose levels on the neuronal correlates of emotions. Front Hum Neurosci 2013, 7:212.Barnard ND, Bunner AE, Agarwal U. Saturated and trans fats and dementia: a systematic review. Neurobiol Aging 2014, 35 Suppl 2:S65-73.Andre P, Laugerette F, Feart C. Metabolic Endotoxemia: A Potential Underlying Mechanism of the Relationship between Dietary Fat Intake and Risk for Cognitive Impairments in Humans? Nutrients 2019, 11.Erridge C. The capacity of foodstuffs to induce innate immune activation of human monocytes in vitro is dependent on food content of stimulants of Toll-like receptors 2 and 4. Br J Nutr 2011, 105:15-23.Erridge C, Attina T, Spickett CM, Webb DJ. A high-fat meal induces low-grade endotoxemia: evidence of a novel mechanism of postprandial inflammation. Am J Clin Nutr 2007, 86:1286-1292.Madison AA, Belury MA, Andridge R, et al. Afternoon distraction: a high-saturated-fat meal and endotoxemia impact postmeal attention in a randomized crossover trial. Am J Clin Nutr 2020.
Casey and Cassandra talk about independence into adulthood, including cooking, cleaning, transportation, and taking of care of their dogs.
In this episode of Quah (Q & A), Sal, Adam & Justin answer Pump Head questions about how to know when you have reached your genetic potential, whether you can over-consume protein, if it is normal to progress on some lifts but regress on others at the same time, and if it is true certain vegetables are toxic. Another great forgotten exercise. (4:05) New technology is emerging in the housing market. (12:24) The importance of having tough conversations. (18:00) Organifi Pure, take it so your brain doesn't fart like Justin's. (22:14) To catch a predator. (25:28) When science proves that ‘class clowns' may be the brightest people in the room. (30:13) Mind Pump Recommends, Dune in theaters, and HBO Max. (36:37) Felix Gray has now entered the gaming market! (39:05) You can die from having too much gas?! (44:56) The sue-happy people need to stop. (46:30) #Quah questions #1 - How do you know when you have reached your genetic potential and what is the age that most people reach it? (51:27) #Quah question #2 - Can you over-consume protein? (59:17) #Quah question #3 – Is it normal to progress on some lifts but regress on others, at the same time? If not, what can be the problem? (1:03:22) #Quah question #4 – What is your take on certain vegetables being toxic? (1:08:43) Related Links/Products Mentioned October Promotion: MAPS Anabolic and NO BS 6-Pack Formula – Get Both for $59.99! Tip: How to Fix All Your Biceps Problems - T NATION 3-D Printed Houses Are Sprouting Near Austin as Demand for Homes Grows - WSJ Visit Organifi for the exclusive offer for Mind Pump listeners! **Promo code “MINDPUMP” at checkout** Los Gatos woman charged with running secret teen parties filled with booze and sex Are more humorous children more intelligent? A case from Turkish culture Dune | In Theaters and on HBO Max October 21 | HBO Max Visit Felix Gray for an exclusive offer for Mind Pump listeners! Chinese man dies after guzzling 1.5 liters of Coca-Cola Kellogg's customer files $5 million lawsuit alleging Pop-Tarts don't have enough strawberries Visit My Serenity Kids for an exclusive offer for Mind Pump listeners! **Promo code “MP20” at checkout** How Your Genetics Influence Your Muscle Building Potential – Mind Pump Blog Here Are The Ages You Peak at Everything Throughout Life The Myth of Optimal Protein Intake – Mind Pump Blog Mind Pump Podcast – YouTube Mind Pump Free Resources People Mentioned Luke Storey (@lukestorey) Instagram Dave Chappelle (@davechappelle) Instagram Paul Saladino (@carnivoremd2.0) Instagram Mikhaila Peterson (@mikhailapeterson) Instagram
You don't have to look very hard to see the ‘clean eating' message all over social media and the internet. While I believe the intention of this movement isn't to create harm, it is problematic in so many more ways that people understand. Key Takeaways If You Want To Stop Making Low Energy Food Swaps, You Should: Put work into unlearning what you have been taught about food and fueling Stop making low energy food substitutions and start fueling for your activity level and volume Join the Group Strength Nutrition Program to explore the 4 Keys of Fueling Your Strength Why ‘Clean Eating' May Not Be for You If you are an active person and are not fueling your body with the energy needed to complete your chosen activity, you are doing a disservice to your body. Creating an energy deficit for yourself can happen easily when you are not giving your body the carbohydrates and fats it needs to perform at peak capacity. While nobody is saying that vegetables are bad, it takes more than just vegetables to fuel your body the way it requires. Figuring out the right combination of foods that work for you is the only way to fuel your body the way it should be fueled. Fuelling Your Body the Right Way By being mindful of the old habits that you are still engaging with, you can start to change your mindset and routine to eat in relation to the intensity and volume of your training. The good news is there is a middle ground to develop awareness, a framework, best practices, and science-based information to fuel yourself for your activity in a way that does not consume your whole life. It doesn't need to be complicated; it just takes some learning and unlearning to see the results you have been looking for. Are you ready to stop counting calories and start eating in a way that is both healthy, but also non-restrictive? Share how you are working to fuel your body the right way for you with me in the comments on the episode page. In This Episode Examples of low energy food substitutions that you may be making without even realizing it (5:52) How ‘clean eating' and other food trends could be disrupting your strength training (9:21) Why you need more than just vegetables when fueling your activity levels and energy (14:30) Learn my personal story with fueling in relation to my intensity and volume of training (19:05) What to do if you are ready to walk away from macro counting (25:43) Quotes “This is a very common issue that is facing people who are active and working out and lifting weights and challenging themselves and asking their bodies to do fun and hard things. And it really has to do with an element of fueling and energy intake that not a lot of people talk about or are aware of.” (2:49) “You don't intend to do these low energy substitutions or really low carb substitutions, but it is kind of a holdover from your old habits and ways of looking at food.” (11:31) “Vegetables are not bad, vegetables are amazing. Fibre, nutrients, vitamins, minerals, delicious! But they are usually much lower in energy.” (16:40) “I went on to be on a team at CrossFit Regionals in 2013 and really had one of what I would consider the Top 5 athletic performances of my life; it was amazing. It was such night and day contrast from where I had been just a few months earlier because I really started to eat enough, and I didn't go out and count every single thing I was eating.” (24:38) “I want you to experience how amazing it feels, how powerful and strong and badass you feel when you are properly fueled up and recovered, and you can go out there and do hard things.” (30:26) Featured on the Show Join the Group Strength Nutrition Unlocked Program Check out the full show notes here! Follow Steph on Facebook | Twitter | Instagram | YouTube | Pinterest I'd really love it if you would take 1 min and leave us a rating and review on iTunes! Podcast production & marketing support by the team at Counterweight Creative Related Episodes LTYB 352: Energy Flux and Fueling for Athletes with Jamie Scott LTYB 353: Fueling Best Practices for Active People with Jamie Scott LTYB 350: Are You Eating Enough? Low Energy Availability in Sport
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