Podcasts about vegetarians

Vegan essen – gesund trainieren – und trotzdem „Zahnprobleme“? In dieser Episode schauen wir evidenzbasiert auf Fluorid, vegane Ernährungsgewohnheiten und die besonderen Belastungen im Sport: Sports Drinks, Smoothies, Mundtrockenheit und häufige Kohlenhydratzufuhr. Du bekommst ein klares Modell, wie Karies und Erosion entstehen, welche Befunde Studien bei Veganer:innen und Athlet:innen zeigen und welche Präventionsmaßnahmen in der Praxis funktionieren.   Korrektur: Im Podcast spricht Dominik von einer Dentalfluorose, die er entwickelt habe durch Fluorid. Dies ist jedoch im Erwachsenenalter nicht mehr möglich. Wahrscheinlicher sind Verfärbungen der Zähne, durch im Tee enthaltene Tannine. Dennoch enthält Tee mitunter große Mengen Fluorid.  ------------------------------------------------------------------------ Dominiks Buch zur pflanzenbasierten Sporternährung im UTB-Verlag: https://www.utb.de/doi/book/10.36198/9783838560328 Dominiks Gesundheitscommunity: www.gsundes-hannover.de Dominiks Online-Knie-Kurs: https://gsundes-hannover.de/knieschmerzen/ Dominiks Online-Rücken-Kurs: https://copecart.com/products/34bd5abb/checkout Marcs veganes Online-Fitness-Coaching: https://vegainer-academy.com/ Marcs Online-Kurs: https://www.copecart.com/products/a50f88f2/checkout ------------------------------------------------------------------------ Dieser Podcast wird unterstützt von der Firma Watson Nutrition. Die Firma bietet als einzige umfassend laborgeprüfte Nahrungsergänzungsmittel für eine optimierte Nährstoffversorgung. Zum Angebot zählen Multi-Supplemente, Mono-Supplemente, Sportsupplemente wie Kreatin oder auch Proteinriegel, Shakes und essenzielle Aminosäuren Mit dem Code veganperformance erhältst du 5 % Rabatt auf deine Bestellung.  Zur Firmenwebseite: Watson Nutrition ------------------------------------------------------------------------ Quellen: Ali, H., & Tahmassebi, J. F. (2014). The effects of smoothies on enamel erosion: An in situ study. International Journal of Paediatric Dentistry, 24(3), 184–191. https://doi.org/10.1111/ipd.12058 Atarbashi-Moghadam, F., Moallemi-Pour, S., Atarbashi-Moghadam, S., Sijanivandi, S., & Bagherpour, A. A. (2020). Effects of raw vegan diet on periodontal and dental parameters. Tzu Chi Medical Journal, 32(4), 357–361. https://doi.org/10.4103/tcmj.tcmj_161_19 Betancur, D., Jara, E. L., Lima, C. A., & Victoriano, M. (2026). Diet type and the oral microbiome. Frontiers in Nutrition, 12, Article 1691952. https://doi.org/10.3389/fnut.2025.1691952 Campana Zamudio, F., Aleman Soto, V. S., Azañedo, D., & Hernández-Vásquez, A. (2025). Prevalence and severity of oral conditions in elite athletes: A systematic review and meta-analysis. Dentistry Journal, 13(12), 589. https://doi.org/10.3390/dj13120589 Coombes, J. S. (2005). Sports drinks and dental erosion. American Journal of Dentistry, 18(2), 101–104. D'Ercole, S., Tieri, M., Martinelli, D., & Tripodi, D. (2016). The effect of swimming on oral health status: Competitive versus non-competitive athletes. Journal of Applied Oral Science, 24(2), 107–113. https://doi.org/10.1590/1678-7757-2015-0324 Elorinne, A.-L., Alfthan, G., Erlund, I., Kivimäki, H., Paju, A., Salminen, I., Turpeinen, U., Voutilainen, S., & Laakso, J. (2016). Food and nutrient intake and nutritional status of Finnish vegans and non-vegetarians. PLOS ONE, 11(2), e0148235. https://doi.org/10.1371/journal.pone.0148235 Ehrnsperger, M. G. (2020). Die Erosivität von Smoothies auf die Zahnhartsubstanz (Dissertation). Ludwig-Maximilians-Universität München. Frese, C., Wohlrab, T., Sheng, L., Kieser, M., Krisam, J., Frese, F., & Wolff, D. (2018). Clinical management and prevention of dental caries in athletes: A four-year randomized controlled clinical trial. Scientific Reports, 8, 16991. https://doi.org/10.1038/s41598-018-34777-x Gallagher, J., Ashley, P., & Needleman, I. (2020). Implementation of a behavioural change intervention to enhance oral health behaviours in elite athletes: A feasibility study. BMJ Open Sport & Exercise Medicine, 6, e000759. https://doi.org/10.1136/bmjsem-2020-000759 Gallagher, J. (2019). Oral health related behaviours reported by elite and professional athletes. Gallagher, J., & Fine, P. (2026). The value of oral health screening for athletes. Research in Sports Medicine, 34(1), 1–10. https://doi.org/10.1080/15438627.2025.2532535 Hansen, T. H., Kern, T., Bak, E. G., Kashani, A., Allin, K. H., Nielsen, T., Hansen, T., & Pedersen, O. (2018). Impact of a vegan diet on the human salivary microbiota. Scientific Reports, 8, 5847. https://doi.org/10.1038/s41598-018-24207-3 Inchingolo, F., Dipalma, G., Guglielmo, M., Palumbo, I., Campanelli, A. D., Inchingolo, A. D., De Ruvo, E., Palermo, A., Di Venere, D., & Inchingolo, A. M. (2024). Correlation between vegetarian diet and oral health: A systematic review. European Review for Medical and Pharmacological Sciences, 28, 2127–2143. https://doi.org/10.26355/eurrev_202403_35716 Mazur, M., Bietolini, S., Bellardini, D., Lussi, A., Corridore, D., Maruotti, A., Ottolenghi, L., Vozza, I., & Guerra, F. (2020). Oral health in a cohort of individuals on a plant-based diet: A pilot study. Clinica Terapeutica, 171(2), e142–e148. https://doi.org/10.7417/CT.2020.2204 Medeiros, T. L. M., Mutran, S. C. A. N., Espinosa, D. G., Faial, K. d. C. F., Pinheiro, H. H. C., & Couto, R. S. D. (2020). Prevalence and risk indicators of non-carious cervical lesions in male footballers. BMC Oral Health, 20, 215. https://doi.org/10.1186/s12903-020-01200-9 Nebl, J., Schuchardt, J. P., Wasserfurth, P., Haufe, S., Eigendorf, J., Tegtbur, U., & Hahn, A. (2019). Characterization, dietary habits and nutritional intake of omnivorous, lacto-ovo vegetarian and vegan runners – a pilot study. BMC Nutrition, 5, 51. https://doi.org/10.1186/s40795-019-0313-8 Needleman, I., Ashley, P., Fine, P., Haddad, F., Loosemore, M., de Medici, A., Donos, N., Newton, T., van Someren, K., Moazzez, R., Jaques, R., Hunter, G., Khan, K., Shimmin, M., Brewer, J., Meehan, L., Mills, S., & Porter, S. (2015). Oral health and elite sport performance. British Journal of Sports Medicine, 49(1), 3–6. https://doi.org/10.1136/bjsports-2014-093804 Smits, K. P. J., Listl, S., & Jevdjevic, M. (2020). Vegetarian diet and its possible influence on dental health: A systematic literature review. Community Dentistry and Oral Epidemiology, 48, 7–13. https://doi.org/10.1111/cdoe.12498 Staufenbiel, I., Weinspach, K., Förster, G., Geurtsen, W., & Günay, H. (2013). Periodontal conditions in vegetarians: A clinical study. European Journal of Clinical Nutrition, 67(8), 836–840. https://doi.org/10.1038/ejcn.2013.101 Waldmann, A., Koschizke, J. W., Leitzmann, C., & Hahn, A. (2003). Dietary intakes and lifestyle factors of a vegan population in Germany: Results from the German Vegan Study. European Journal of Clinical Nutrition, 57, 947–955. https://doi.org/10.1038/sj.ejcn.1601629 Zotti, F., Laffranchi, L., Fontana, P., Dalessandri, D., & Bonetti, S. (2014). Effects of fluorotherapy on oral changes caused by a vegan diet. Minerva Stomatologica, 63(5), 179–188.

Recently, I heard neuroscientist Emily McDonald share something that stopped me in my tracks on Jay Shetty's On Purpose podcast: one major reason we get stuck in procrastination is because we're “chasing cheap dopamine.”It's that quick-hit comfort—constant snacking, scrolling, or little rewards—that keeps us from doing the deeper, more nourishing things that actually leave us feeling accomplished.For me, my version of cheap dopamine was taking myself out to dinner… Even when I could've been home working on personal projects that truly matter to me—and eating just as beautifully.That's where Recipes 4 Survival continues to show up as something constant and grounding in my life. More than a job, more than a routine—it fulfills me in a way that's hard to describe until you've felt it yourself.And this dish, melted cabbage, is the perfect example.It's simple, economical, and deeply comforting—and the joy and sense of accomplishment I get from making it far exceeds anything I would've had to forage for in the bitter cold anyway.Now, don't get me wrong: I absolutely believe in treating yourself. I love dining out, and when I do, I order whatever I wouldn't make at home.But if you're thinking, “Sure, you can cook like this because you're a chef,” I promise—I can coach you in a way that makes cooking at home feel not only doable but genuinely empowering.So let's get into it.This is a fabulous one-pan dish: silky, oven-finished cabbage wedges with a bold tahini–balsamic–quince dressing. No fancy knife skills, no fuss — just a beautiful ritual you can make your own.In this episode:choosing to cook at home as an act of self-carecutting, searing, and braising cabbage wedgesbuilding a light bouillon with a little chili heatmaking a tahini–balsamic–quince dressingoven timing, glazing, and finishing uncoveredserving ideas: rice, toasted baguette, or straight from the panreflections on comfort, routine, and mindful eatingand an open question: nuclear winter vs. global warmingIf you have any questions or want more recipes and guidance, visit recipes4survival.com.MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle

Have you seen the new 2025-2030 Dietary Guidelines for Americans and wondered if you should follow them? You may have seen talk about them on the news and social media, and don't know quite what to believe. The slogan of eating more ‘real foods' sounds good though, and the New Pyramid diagram seems to show that all foods - including butter, steak, whole milk and cheese – would be fine to eat and that we don't really need to worry about the amounts eaten. But DO we need to worry? And what about the recommendations about protein and nutritional adequacy issues in vegan and vegetarian diets?   Let's talk about this. In this episode, we'll take a deeper dive into the New Dietary Guidelines for Americans and look at 3 more KEY things you need to know about them, to inform your own health. We'll touch on protein, what the Guidelines say about vegan and vegetarian diets, and what has been found through research. Listen in!   For the list of references to this episode, please go to this episode's webpage at: www.plantnourished.com/blog/      Related Episode: 119 | What To Supplement? Here Are 3 Key Nutrients Vegans AND Meat-Eaters Need https://podcasts.apple.com/us/podcast/119-what-to-supplement-here-are-3-key-nutrients-vegans/id1697444279?i=1000725676993     Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com Join -> Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourse Get Free 15-Minute Strategy Call -> www.plantnourished.com/strategycall Free Resource -> 7 Ways to Test-Drive a Plant-Based Diet: www.plantnourished.com/testdrive     Have a question about plant-based diets that you would like answered on the Plant Based Eating Made Easy Podcast? Send it by email (healthnow@plantnourished.com) or submit it by a voice message here: www.speakpipe.com/plantnourished         [Health, Dietary Guidelines, Protein, Nutrition, Vegan, Plant Based Diets, Plant-Based Eating, Vegetarian, Heart Disease, DGA, New Guidelines, Nutrition, Hearth Health, Cholesterol, Diabetes, Blood Pressure, What to Eat, Saturated Fat, Healthy Eating]  

Sales of Antibiotics for Farm Animals Jumped 16%, FDA Data Shows The sharp one-year increase is raising concerns among public health experts.Listen to today's episode written by Natasha Gilbert at sentientmedia.org. **And check out the free documentary on antibiotic or antimicrobial resistance, THE END OF MEDICINE AS WE KNOW IT: https://www.youtube.com/watch?v=XAYHTr7NDdQ  #vegan #plantbased #plantbasedbriefing #antibioticresistance, #AMR #antimicrobialresistance  ========================== Original Post: https://sentientmedia.org/sales-of-antibiotics-for-farm-animals-jumped/  ========================= Related Episodes: SEARCH: Use search feature at https://www.plantbasedbriefing.com/episodes-search     Documentary: The End of Medicine as We Know It https://www.youtube.com/watch?v=XAYHTr7NDdQ  881: Alternative Proteins' Place On The Global Health Agenda https://plantbasedbriefing.libsyn.com/881-alternative-proteins-place-on-the-global-health-agenda-by-chelsea-montes-de-oca-at-gfiorg  637: [Part 2] Zoonotic Disease And Animal Welfare In The U.S. https://plantbasedbriefing.libsyn.com/637-part-2-zoonotic-disease-and-animal-welfare-in-the-us-by-kristen-a-stilt-bonnie-nadzam-at-faunalyticsorg  616: There's Nothing Natural About Modern Meat https://plantbasedbriefing.libsyn.com/616-theres-nothing-natural-about-modern-meat-by-jessica-scott-reid-at-sentientmediaorg 360: Antibiotic Resistance Genes in the Guts of Vegetarians vs. Meat-Eaters https://plantbasedbriefing.libsyn.com/360-antibiotic-resistance-genes-in-the-guts-of-vegetarians-vs-meat-eaters-by-dr-michael-greger-at-nutritionfactsorg 333: [Part 2] Antimicrobial Resistance (AMR) - Increasing the Impact of Pandemics https://plantbasedbriefing.libsyn.com/333-part-2-antimicrobial-resistance-amr-increasing-the-impact-of-pandemics-by-proveg-international-at-provegcom 332: [Part 1] Antimicrobial Resistance (AMR) - Increasing the Risk of Pandemics https://plantbasedbriefing.libsyn.com/332-antimicrobial-resistance-amr-increasing-the-risk-of-pandemics-by-proveg-international-at-provegcom 326: Eating our way to Extinction – Film Review https://plantbasedbriefing.libsyn.com/205-eating-our-way-to-extinction-film-review-by-bronwyn-slater-at-vegansustainabilitycom ====================== Sentient Media is a nonprofit news organization that is changing the conversation around animal agriculture across the globe. They seek to create and sustain a sense of global urgency about the agriculture industry's impact on the climate crisis, extraction of natural resources and systematic exploitation of the fringes of society. They're doing this through critical commentary, investigative journalism, creating resources, strengthening the journalist and advocate community, partnering with publishers and holding the media accountable when it fails to report on the most pressing issues of our time.  ========================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

Dr Hannah Matthew is a young and dynamic NHS Internal Medicine doctor.Dr. Hannah Mathew shares her journey from Kerala, India, to England, discussing her cultural roots, dietary choices, and the challenges she faced in medical school. She reflects on her struggles with body image, health issues, and the impact of a low-fat diet. Hannah explores her transition to veganism, the subsequent health challenges, and her eventual discovery of the benefits of animal-based nutrition. She critiques conventional medicine and emphasizes the importance of understanding insulin resistance and the role of nutrition in health. The conversation highlights her personal transformation and insights into the complexities of dietary science.Catch her on IG - @drhannah_mYouTube - https://www.youtube.com/@holistic-hannahCheck out her website - https://unconventional-medicine.blogspot.com/

英语单词 “vegetarian” 和 “vegan” 分别代表两种十分常见的素食习惯和人群：“素食的，素食者” 和 “严格素食的，严格素食者”。通常来说，这两者的区别在于是否会食用或使用除了肉以外的动物制品，比如鸡蛋和牛奶。听节目，跟主持人步理和 Phil 学习用于描述和讨论不同饮食习惯的单词和表达。

Join Dr. Martin in today's episode of The Doctor Is In Podcast.  

When you're a vegan but you find yourself in a situation where someone has cooked a whole goat in your honor, do you eat the goat? When Marissa and I start talking rural Mexico, you can never be sure where the conversation will go. This time, it went to the conflict between our dietary restrictions and the diets of Mexico. Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Marissa Paragano of The Tequiladies and Tequila That Cares.Episode NotesMarissa is also a board member of Tequila That Cares, a philanthropic organization bringing positive change to the agave spirits industry!Shout outs this episode to mezcalero Ildefonso Macedas Ginez, mezcal con gusano, Tide pods, Chava Periban, Chava Rosales of Tequila Cascahuin, and Ronnie Kaplan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Relebogile Mabotja speaks to Irene Disemelo, Founder and CEO of Nibblepack on her relationship with food and they also discuss her inspiration in starting her business. 702 Afternoons with Relebogile Mabotja is broadcast live on Johannesburg based talk radio station 702 every weekday afternoon. Relebogile brings a lighter touch to some of the issues of the day as well as a mix of lifestyle topics and a peak into the worlds of entertainment and leisure. Thank you for listening to a 702 Afternoons with Relebogile Mabotja podcast. Listen live on Primedia+ weekdays from 13:00 to 15:00 (SA Time) to Afternoons with Relebogile Mabotja broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/2qKsEfu or find all the catch-up podcasts here https://buff.ly/DTykncj Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

[This episode originally aired October 16, 2024] Plant-based cheese is better than ever, but can we expand our expectations of cheese to ease our reliance on Big Dairy?Cheese is delicious. Even aspiring vegans find cheese hard to quit. But making dairy cheese is not only rough on the planet — the dairy cows' lives aren't great either. In this episode, we're getting the full picture of the impact of dairy cheese, including the United States' decades-long surplus cycle with the cheese industry and how it's connected to Pizza Hut's Summer of Cheese. We're chatting with famed vegan chef and cheese icon, Miyoko Schinner about how far plant-based cheese has come and her favorite plant-based cheese bases. We're learning practical tips to learn to love plant-based cheese, and having our very own cheese taste test.

⁠Check out our website for a full list of episodes and references!⁠Support us on Patreon, or Apple Subscriptions or Spotify Premium!Can you build muscle, train hard, and actually perform on a vegetarian diet? Do plant-based eaters need more protein? Is iron deficiency a real concern or just wellness industry noise? This week, Zoë and Kylee dig into what the research actually says about vegetarian diets for athletes and active people, no Game Changers propaganda, no carnivore fear-mongering, just science.Turns out vegetarian athletes do need about 20-30% more protein than omnivores to achieve the same muscle protein synthesis. Kylee explains why leucine matters, what PDCAAS scores actually mean, and which plant proteins are worth prioritizing (and which ones are working against you). Then Zoë gets quizzed on iron, B12, zinc, omega-3s, and protein combining in a game called Truth or Deficit, and her performance is, frankly, embarrassing for someone who's been vegetarian since age 17.They also talk about something that doesn't get discussed enough: the research linking vegetarianism and disordered eating. Studies show plant-based eaters are about twice as likely to report orthorexic symptoms as omnivores, and Zoë gets honest about her own history using veganism as eating disorder cover. Plus: 2,500 years of people being unhinged about dietary purity, including Pythagoras possibly getting murdered because he refused to walk through a bean field, the anti-masturbation origins of graham crackers, and how "you are what you eat" thinking has been claimed by feminist abolitionists and literal Nazis alike. The plants aren't the problem. The purity logic might be.Vegetarian diets can absolutely support your training and your health. They just require more planning, more attention to a few key nutrients, and an honest conversation with yourself about why you're doing it.Sponsors:Osmia Skincare — Code YDS20 at osmiaskincare.com for 20% offTailwind Nutrition — Code YOURDIET20 at tailwindnutrition.com for 20% offMicrocosm Coaching — Free consult at microcosm-coaching.com

Chef Luke Nguyen, restaurateur, author and television show host, shows us his creative Vegetarian “pork belly” salad. He makes a batter from tapioca starch, rice flour, and coconut milk layered with tofu and baguette. This is steamed then flash fried to create a finished product with an uncanny resemblance to pork belly. He serves the pork belly in a pomelo and herb salad. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3260: Dr. Neal Malik unpacks the myth of having to combine plant proteins at every meal, explaining that the body maintains an amino acid pool to build muscle from various sources throughout the day. He also clarifies why vegans may need slightly more protein due to digestibility, and how regular strength training ensures those proteins go where they're most needed. Quotes to ponder: "There is no need to consciously combine different plant proteins at each meal because the human body maintains a pool of amino acids." "As long as you're eating a variety of plant-based foods, whether that's at the same meal or not, you will have plenty of puzzle pieces and that's all that matters." "The real key when you're thinking about muscle and muscle growth is to create the demand for muscle growth." Episode references: Food and Agriculture Organization (FAO): https://www.fao.org World Health Organization (WHO): https://www.who.int Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3260: Dr. Neal Malik unpacks the myth of having to combine plant proteins at every meal, explaining that the body maintains an amino acid pool to build muscle from various sources throughout the day. He also clarifies why vegans may need slightly more protein due to digestibility, and how regular strength training ensures those proteins go where they're most needed. Quotes to ponder: "There is no need to consciously combine different plant proteins at each meal because the human body maintains a pool of amino acids." "As long as you're eating a variety of plant-based foods, whether that's at the same meal or not, you will have plenty of puzzle pieces and that's all that matters." "The real key when you're thinking about muscle and muscle growth is to create the demand for muscle growth." Episode references: Food and Agriculture Organization (FAO): https://www.fao.org World Health Organization (WHO): https://www.who.int Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, the UK begins the rollout of the chickenpox vaccine to younger children. But why is it only being offered now? Plus, the high-level technological plan to capture Venezuela's Nicolás Maduro, what the latest research says about the health of vegan and vegetarian diets in the young, and the risks posed by "space junk" that falls back to Earth... Like this podcast? Please help us by supporting the Naked Scientists

This week, the UK begins the rollout of the chickenpox vaccine to younger children. But why is it only being offered now? Plus, the high-level technological plan to capture Venezuela's Nicolás Maduro, what the latest research says about the health of vegan and vegetarian diets in the young, and the risks posed by "space junk" that falls back to Earth... Like this podcast? Please help us by supporting the Naked Scientists

Greggs sales decline as weightloss jabs are on the rise, this sparks a debate about what's the difference between vegans, vegetarians and pescatarians...

Looking for a chili recipe that you can rely on to feed any kind of eater at your table?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to cook up a pot of deeply flavorful vegetarian or turkey chili that's freezer-friendly and even entertaining-worthy, and you'll also want to try a fresh take on kale salad with a punchy pickled-raisin vinaigrette that gets better as it sits.Tune in for a quick dose of home cooking inspiration!***Links: Sonya's Vegetarian and Turkey Chili from our SubstackKale Salad with Pickled Raisin Vinaigrette by Sheela Prakash for NYT Cooking (unlocked) ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Chef Yen Nguyen serves only vegetarian food at her Temple Restaurant at Buddhist Vĩnh Nghiêm Pagoda in Ho Chi Min City, Vietnam. She shares some of her most popular dishes with Chef Mai Pham from Lemon Grass Restaurant. Her peanut stir-fry, seaweed fried rice, fried mushrooms, lemongrass tofu, and spring rolls are the biggest hits on her menu. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Chef Cam Van and Mai Pham show us how to make a vegan version of Vietnamese pho. This deeply flavorful and carefully balanced vegetable broth is made with charred onions and garlic, salted radish, cinnamon, cardamom, star anise, coriander, fennel, and cloves. The broth is ladled over fried tofu, oyster mushrooms, vegetarian tofu “sausage,” and rice noodles. Nguyen Dzoan Cam Van is a household name in Vietnam, and considered Vietnam's "national chef" for her role on her popular cooking show “Kheo Tay Hay Lam.” The famous cooking teacher was ordained as a Buddhist monk in 2019, and she has since focused on teaching vegetarian cooking. The Spice Garden is a cooking school in Củ Chi, a rural district of Ho Chi Minh City in Vietnam where Cam Van now teaches her cooking classes.  Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Send us a textWait, You Were a Vegetarian! Prepare for a Culinary Journey Through the Years.We kick things off with a delightful Christmas surprise for my mum, followed by an exploration of various mini topics. From emotional dedication to nutritional diversity, there's so much to discuss.There's plenty to gain from this experience - enjoy!S xWatch it here: https://youtu.be/RTs-iX56xjoTHE ULTIMATE SHOW DAY GUIDE E-BOOK: Purchase here Beyond Condition Coaching Application: Click here Find Sarah on Instagram: @sarahparker_bb

Nguyen Dzoan Cam Van is a household name in Vietnam, and considered Vietnam's "national chef" for her role on her popular cooking show “Kheo Tay Hay Lam.” The famous cooking teacher was ordained as a Buddhist monk in 2019, and she has since focused on teaching vegetarian cooking. The Spice Garden is a cooking school in Củ Chi, a rural district of Ho Chi Minh City in Vietnam where Cam Van now teaches her cooking classes. She discusses how eating a vegetarian diet aligns with the Buddhist philosophy of ahimsa, or non-violence toward living beings. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Pentru că este ultima zi din acest an și, bineînțeles, și ultima ediție din 2025, am ales o temă aparent mai lejeră, care are, însă, și o miză economică sau chiar la nivelul întregii societăți. Un subiect care a dat naștere deja unor controverse aprinse. Este vorba despre clipul publicitar realizat și difuzat cu ocazia Sărbătorilor de iarnă de Intermarché, unul dintre cei mai mari retaileri francezi și europeni. Producția video a strâns în 10 zile mai mult de un miliard de vizualizări devenind, așadar, un clip cu răspândire mondială.   Sursa video: youtube.com / Intermarché Despre ce este vorba? Filmulețul de două minute și jumătate începe la o masă în familie de sărbători la care un băiețel primește cadou un lup din pluș. Pare a nu fi fost o idee prea bună, pentru că băiatul refuză cadoul, iar mama sa le explică invitaților că băiețelului îi este frică de lupi. Un oaspete vrea să îl liniștească pe copil și îi povestește că lupii trăiesc în pădure și nu are niciun motiv să se teamă de jucăria de pluș. De aici, clipul se mută în pădure. Un lup, altfel, simpatic desenat, se plimbă prin luminișuri, dar inspiră teamă și nimeni nu îl iubește. De înțeles, dacă vedem că prin pădure dă nas în nas cu căprioare, cerbi, iepurași sau veverițe, care, evident, dau bir cu fugiții atunci când îl văd. Până când un arici își face curaj și îi spune de ce este detestat de animale și anume pentru că le atacă sau le mănâncă. Animăluțul îi dă și o soluție lupului și anume să își schimbe meniul, adică să mănânce morcovi, ciuperci, în general, fructe și legume. Culmea este că lupul îi urmează sfatul, adică devine aproape vegetarian. Spunem aproape, pentru că la un moment dat lupul prinde la copcă un pește, ceea ce va da naștere unei controverse aprinse, nu în pădure, ci în societatea franceză. În fine, lupul prepară o mâncare vegetariană pe care o aduce la masa de sărbători din pădure, acolo unde animalele îl privesc inițial cu teamă, după care îl primesc la masa lor. Și astfel, lupul stă alături de veverițe, cerbi sau arici, teama dispare și reușește să se integreze în grup. Morala clipului publicitar este simplă și anume, spune Intermarché, „avem toți un motiv bun pentru a mânca mai bine”, iar imaginile de final îl arată pe băiețelul de la începutul filmului adormit pe o canapea și ținând strâns la piept lupul din pluș. Reacții surprinzătoare Dincolo de viralizarea campaniei și de numărul imens de accesări de la nivel internațional, producția realizată de un studio francez de creație publicitară a stârnit o mulțime de controverse. Astfel, o organizație neguvernamentală franceză acuză campania că folosește în mod incorect termenul de vegetarian. Argumentul în acest sens este chiar peștele pe care lupul îl prinde la copcă și pe care apoi îl gătește. ONG-ul arată că persoanele vegetariene nu mănâncă nici măcar carne de pește. Mai mult, organizația acuză Intermarché că încurajează consumul de pește pentru că retailerul deține o importantă flotă și practică un pescuit nesustenabil. De altfel, înainte de Sărbătoarea Crăciunului, organizația neguvernamentală a depus o plângere la Comisia de etică a Autorității pentru standarde publicitare din Franța. În plus, fiecare consumator a înțeles reclama în felul lui. Vegetarienii au fost încântați, pentru că au văzut că simpaticul lup promovează trecerea la un meniu alimentar fără carne. Sau, mă rog, cu carne de pește. Cei care consumă carne au fost enervați de clipul publicitar considerând că promovează vegetarianismul sau chiar etichetându-l ca fiind „stângist” sau reprezentând așa-numita cultură „woke”. Au apărut și fake-uri realizate cu ajutorul inteligenței artificiale în care lupul în loc să taie morcovi, taie capul unei veverițe sau în care lupul spune că o va mânca rapid pe Bambi, știți căprioara superbă din desene animate. Este greu de spus dacă Intermarché se aștepta la valul de reacții pe care l-a adus clipul publicitar. Poate că da, poate că nu, dar toate acestea ne arată încă o dată societatea în care trăim. Oricum ar fi economia și societatea, Constantin Rudnițchi, realizatorul rubricii „Economia reală” vă urează „La mulți ani” și vă dă întâlnire în 2026.

Corey Feldman Vs The World: The documentary reaction continues! Corey Haim Allegations: This is where all the headlines are coming from. Corey Feldman mentions that Corey Haim molested him but he is now denying he said this Christmas Gifts: The boys exchange some gifts as we celebrate Feldmas! COREY FELDMAN VS THE WORLD!, SOMETHING IN YOUR EYES!, LIVE!, LIGHT UP GLASSES!, COREY'S ANGELS!, DOCUMENTARY!, THE OFFICE!, MICHAEL SCOTT!, CRINGE!, COURTNEY!, JEZEBEL!, BRITTANY!, MARGOT MUSIC!, WADE!, BUS DRIVER!, MAN IN THE MIRROR!, REHEARSAL!, COVER!, REDDIT COUPLE!, COREY'S ANGELS LIVE!, GOONIES!, BIG MOVIE!, GRATEFUL!, DARCI!, GROUPIES!, GROOMING!, HDM!, DARK MEDIA!, DOMINIC BRASCIA!, SINUSES!, DOCTOR!, LID!, BEING A DICK!, TREATING WIFE LIKE SHIT!, HOT!, THROAT!, COREY CHARM!, PIZZA!, VEGETARIAN!, MARA MOON!, LOLITA!, ANGEL COSTUME!, BLENDER!, COMEDY!, PEAK!, HOOKER!, DOPE!, CHRISTMAS GIFTS!, HIGH AND GAY!, FAMILY MATTERS!, ET!, SPIRIT JERSEY!, WICKED!, You can find the videos from this episode at our Discord RIGHT HERE!

These crispy Vietnamese spring rolls, or chả giò, are traditionally made filled with vermicelli noodles, wood ear mushrooms, pork and, sometimes, shrimp, though this can vary regionally. Chef Skylar Hanka from the Culinary Institute of America shows us how to make a vegetarian version, filled with tofu and vegetables. In Vietnam, these spring rolls are enjoyed as an appetizer, wrapped in lettuce and herbs before dipping in nước chấm. Get the Vegetarian Spring Rolls recipe here!

What do a vegan cookbook author and a New Yorker cartoonist have in common? More than you might think! Listen as Nava Atlas and The Bob join forces in a conversation that is creative, cozy, and yes, a little bit purrfect.Nava is a longtime vegan author and illustrator, while Bob Eckstein is a celebrated cartoonist whose work you have almost certainly seen. Together, they've created the charming illustrated book Inspired by Cats: Writers and Their Mews(es). In this episode, we talk about how this unexpected partnership came together, why it actually makes perfect sense, and how cats, creativity, and friendship weave through their work.Of course, we also talk about food! Nava shares a warming and fun Vegan Taco Soup from her cookbook Vegan Soups and Stews for All Seasons, and Bob talks about one of his favorite Nava recipes, a bright and satisfying Pear Couscous Salad. It's a conversation about inspiration, collaboration, cats, and good food, all on the Recipe of the Day podcast this week.Taco Soup Photo by Theresa RaffettoInspired by Cats: Writers and Their Mews(es) by Nava Atlas and Bob EcksteinBob's Links:The Bob (Bob's substack)Footnotes from the World's Greatest Bookstores by Bob EcksteinFootnotes from the Most Fascinating Museums by Bob EcksteinNava's Links:Nava's Literary Ladies GuideLiterary Ladies Guide newsletter on SubstackThe Vegan AtlasThe Vegan Atlas newsletter on SubstackNavaAtlasArt.comVegan Soups and Stews for All Seasons by Nava AtlasVegetariana: A Rich Harvest of Wit, Lore, & RecipesVegan Holiday KitchenChristine's Links:Buffalo Chicken Stuffed PeppersShould You Poke Holes in Sausages?Homemade PierogiesCabbage Rolls (Ukrainian Holubtsi)Easy Homemade Borscht RecipeHomemade Mushroom Gravy12 Days of Dips12 Days of Roasts

Vegetarians and vegans, do you ever find it difficult to keep your diet balanced? Meat-eaters, if you've ever considered going veggie, was that something that dissuaded you? It's certainly fair to say that simply loading up on fruit and veg isn't enough to stick to a balanced meat-free diet. You really need to be including grains, legumes, nuts, and seeds, perhaps not on a daily basis, but as a regular source of protein. Where exactly are the best sources? Is there real risk of a protein deficiency as a vegetarian? What about legumes? In under 3 minutes, we answer your questions! To listen to the last episodes, you can click here: ⁠⁠Do I really need to flush toxins out of my body?⁠⁠ ⁠⁠Is skipping meals bad for you?⁠⁠ ⁠⁠Do "light" food products really help you lose weight?⁠⁠ A podcast written and realised by Joseph Chance. First Broadcast the 23/11/2024 Learn more about your ad choices. Visit megaphone.fm/adchoices

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

After interviewing the leaders of PETA's TeachKind curriculum, Kevin Boston-Hill now gets to sit down with the TeachKind 2025 Elementary School Teacher of the Year, Nicole Rivera, about how she incorporates the TeachKind lessons in her classroom and how she introduces a Vegan lifestyle to her students - including having a turkey-less holiday dinner.

Send us a textVeganism is often discussed in popular level discourse with numerous different perspectives. In this video, I examine the variety of different debates that veganism brings into the picture and how asking ourselves these important questions may lead us to discover internal inconsistencies. This video is not aimed at convincing you of veganism or of meat-eating. Rather, to give you a brief outline of some of the questions that you might want to ask yourself when it comes to the debate. Support the show--------------------------If you would want to support the channel and what I am doing, please follow me on Patreon: www.patreon.com/christianityforall Where else to find Josh Yen: Philosophy YT: https://bit.ly/philforallEducation: https://bit.ly/joshyenBuisness: https://bit.ly/logoseduMy Website: https://joshuajwyen.com/

"Vegetarian in Paris with Amber Haggerty" is your ultimate guide to eating meat-free in the City of Light—and trust me, it's easier (and tastier) than you think! In this episode of Join Us in France, host Annie Sargent chats with Amber Haggerty, the expert behind The Vegetarian in Paris blog, about where to find the best plant-based meals in Paris. Whether you're a lifelong vegetarian, a curious foodie, or just looking to explore meat-free options, Amber shares her insider tips for navigating Parisian menus, avoiding tourist traps, and discovering hidden gems that even locals love. Listen to this episode ad-free Amber, a long-time vegetarian and Paris resident, reveals her favorite spots for everything from savory Breton galettes at Breizh Café to upscale vegetarian dining at Pristine, where the mushroom tart is legendary. She also highlights cozy wine bars like Le 1745, where you can build your own cheese board, and tiny bakeries like Le Comptoir de la Madeleine, famous for its warm, buttery madeleines. And if you're craving international flavors, she recommends Habesha for Ethiopian feasts or Zia for New Mexican brunch near the Eiffel Tower. But this episode isn't just about restaurants. Amber and Annie dive into practical advice, like how to spot vegetarian-friendly dishes on French menus (hint: the sprout emoji doesn't always mean meat-free!) and where to shop for gourmet ingredients, like 30-month-aged Comté at Fromagerie Hardouin. You'll also learn what gifts to bring home—think French salt, artisanal butter, or vacuum-packed galettes—that food lovers will adore. What makes this conversation special? Amber's passion for Paris shines through as she proves that vegetarian dining in the city isn't about sacrifice—it's about discovering delicious, creative meals that celebrate French cuisine without the meat. Annie's warm, engaging style makes it feel like you're getting advice from a trusted friend, and by the end, you'll be ready to book your trip and eat your way through Paris like a pro. If you've ever wondered how to enjoy French food as a vegetarian, this episode is for you. Hit subscribe to Join Us in France so you never miss an episode, and get ready to explore Paris one delicious bite at a time. Perfect for food lovers, travelers, and anyone dreaming of their next French adventure! Table of Contents for this Episode [00:00:15] Introduction and Guest Welcome [00:00:31] Today on the podcast [00:00:58] Podcast supporters [00:01:24] Magazine segment [00:02:17] Vegetarian in Paris with Amber Haggerty [00:02:33] Living as a Vegetarian in Paris [00:03:21] Challenges of Being Vegetarian in Paris [00:04:31] Navigating Menus and Ingredients [00:07:58] Traditional French Dishes for Vegetarians [00:10:22] Favorite places to buy food in Paris [00:14:04] Favorite gifts to bring home [00:15:28] Favorite Restaurants and Creperies [00:19:35] Wine Bars and Cheese Tasting [00:23:27] Sweet Treats and Madeleines [00:24:43] Discovering Le Comptoir de la Madeleine [00:27:11] Exploring Jean-Paul Hevin Chocolatier [00:28:39] L'Avent Comptoir de la Mer: A Seafood Delight [00:30:17] Ethiopian Cuisine at Habesha [00:32:03] New Mexican Flavors at Zia [00:33:09] Vegan Delights at Plan D [00:34:29] Italian Salads at Cosi [00:35:54] Smash Burgers at DUMBO [00:37:03] American Breakfast at Holly Belly [00:38:08] Navigating Parisian Food as a Vegetarian [00:41:11] Last advice [00:41:52] International Food Scene in Paris [00:44:10] Final Thoughts and Farewell [00:44:59] Thank You Patrons [00:46:08] Tips for First-Time Travelers to Europe [00:46:46] Hotel Tips for European Travel [00:47:22] No toiletries in budget hotel [00:47:43] Bring Your Own Washcloth [00:48:01] Hotel Rooms are small [00:48:45] Turn on the lights [00:49:12] For Ventilation open a window [00:49:34] No Carpet in most Hotel Rooms [00:49:53] Essential Travel Items and Security [00:50:22] Understanding Power Converters and Adapters [00:51:17] Travel Light [00:51:33] Cultural Etiquette in Europe [00:52:13] Handling Problems Calmly in Europe [00:53:22] Renting and Driving Electric Vehicles in France [00:54:49] Charging Your EV in France [01:00:50] About the Price of Charging [01:01:46] Final Thoughts on EV Travel in France [01:02:38] Conclusion and Upcoming Episodes [01:02:51] Next week on the podcast [01:03:15] Copyright More episodes about French food and wine #VegetarianInParis, #PlantBasedParis, #ParisFoodGuide, #VegetarianTravel, #EatLikeALocal, #ParisDining, #MeatFreeFrance, #FoodieFrance, #ParisHiddenGems, #JoinUsInFrance, #FrancePodcast, #TravelFrance, #FrenchCulture, #ExploreFrance, #DiscoverFrance, #FranceTravelTips, #RealFrance, #Francophile, #FranceAdventures, #ParisFoodie

I made a rich, zero-waste mushroom soup by dry-searing slices of one of three King Oyster Mushrooms. I sweat onions in a knob of algae butter a friend brought me from France with the thought that it would add to the earthyness of the soup and Yes Sirree indeed it did! Then I  crumbled a vegetable bouillon cube into processed mushrooms and onions, about two Tspoons of flour, white wine, tamari, and Worcestershire sauce and stirred gently occassionally over a medium flame. Small touches like a milk and flour slurry, a spoon of creme fraîche, and a splash of Marsala and sherry rum pepper sauce flavored the silky body soup in a very delectable comforting flavor without any heaviness.Please find the steps I used in a list format: • dry sear for roasted mushroom flavor• onion gently sweated in butter for sweetness• vegetable bouillon and wine for depth• tamari, Worcestershire, paprika for umami and warmth• optional milk slurry for light body• creme fraîche for tang and gloss• sherry pepper or marsala for a nutty lift• roasted mushroom garnish for texture• zero food packaging waste as a core value• toast from rescued bread as a thrifty pairingI  hope you'll be so inclined to give the episode a thumbs up, share it with friends, because we've gotta be disruptors.MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle

Can vegetables be the star of the show at dinner? Chef Amanda Cohen thinks so! In 2008, Amanda opened 'Dirt Candy' – a vegetable-focused restaurant – in New York's Lower East Side. Since then, Dirt Candy has earned a Michelin Star and delighted diners with creativity and flavour in dishes where vegetables take centre stage. I interviewed Amanda in 2016 at the 10th annual Terroir Symposium in Toronto, where she explained her love of vegetables and her no-tipping policy.Tune into my conversation with chef Amanda Cohen here: http://www.marionkane.com/.../veg-edge-nyc-chef-amanda-cohen

Ever wonder if it is ok (or even good!?) to follow a vegetarian or vegan diet with kidney stones? Melanie breaks down the benefits and risks in this episode. Blog: Magnesium & Kidney Stones: The 411 Blog: Oxalate in Coconut Milk: And Other Plant Based Milks Blog: Calcium Sources for Kidney Stones References: 1. Zayed S, Goldfarb DS, Joshi S. Popular Diets and Kidney Stones. Advances in Kidney Disease and Health. 2023;30(6):529-536. 2. Rodriguez A, Curhan GC, Gambaro G, Taylor EN, Ferraro PM. Mediterranean diet adherence and risk of incident kidney stones. The American Journal of Clinical Nutrition. 2020;111(5):1100-1106.  3. Maddahi N, Aghamir SMK, Moddaresi SS, Mirzaei K, Alizadeh S, Yekaninejad MS. The association of Dietary Approaches to Stop Hypertension-style diet with urinary risk factors of kidney stones formation in men with nephrolithiasis. Clinical Nutrition ESPEN. 2020;39:173-179.  4. Noori N, Honarkar E, Goldfarb DS, et al. Urinary Lithogenic Risk Profile in Recurrent Stone Formers With Hyperoxaluria: A Randomized Controlled Trial Comparing DASH (Dietary Approaches to Stop Hypertension)-Style and Low-Oxalate Diets. American Journal of Kidney Diseases. 2014;63(3):456-463.    Submit a question for Melanie to answer on the podcast! Connect with The Kidney Dietitian! Work with Us! |  Instagram | Facebook | Pinterest | Facebook Group | Newsletter www.thekidneydietitian.org FREE Webinar: The 3-Step Method to Prevent Kidney Stones All information in this podcast is meant for educational purposes only and should not be used in place of advice from a medical professional.  

We get into our Mens Room Question: Either you or someone else, what odd decision was made under the influence?

The amazing split that no one is discussing but is at the heart of the GOP. Good News Alert! Portland's restaurants are offering free meals to kids on SNAP. Also what Jagger, my cat, taught me about the nature of consciousness. Congressman Mark Pocan weighs in on the recent election with a National Progressive Townhall.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nutritionist Leyla Muedin discusses the differences between gluten intolerance and fructan intolerance, highlighting how many people mistakenly attribute their symptoms to gluten. She explains the role of FODMAPs in diet, their impact on gut health, and the importance of a personalized approach to managing intolerances. Additionally, Leyla reviews a recent study showing that vegans have significantly lower levels of Omega-3 fatty acids compared to other dietary groups, emphasizing the need for careful planning and necessary supplementation to maintain optimal health for those on plant-based diets.

In this episode of Don't Depend on Daddy, I'm breaking down my entire food philosophy - from how I transitioned from being vegan for 9 years to reintroducing fish, to exactly how I plan, prep, and budget my meals each week. I'll walk through my 3-2-1 grocery system, how I approach meal prepping without wasting food, and what I actually eat in a typical week as someone who values both health and balance. If you're trying to eat healthy, save money on groceries, and stop feeling overwhelmed by meal prep - this one's for you.Listen for:

Fri, 31 Oct 2025 11:00:00 GMT http://relay.fm/paperplaces/19 http://relay.fm/paperplaces/19 Kerry Provenzano Kerry is joined by Silvia Saunders, who won the Comedy Women in Print prize for her debut novel, Homesick. They discuss writing days, finding your voice and the importance of perseverance. Kerry is joined by Silvia Saunders, who won the Comedy Women in Print prize for her debut novel, Homesick. They discuss writing days, finding your voice and the importance of perseverance. clean 3525 Kerry is joined by Silvia Saunders, who won the Comedy Women in Print prize for her debut novel, Homesick. They discuss writing days, finding your voice and the importance of perseverance. Guest Starring: Silvia Saunders Links and Show Notes: Support Paper Places with a Relay Membership Submit Feedback Novel November | A 30-Day Writing ChallengeThis is run by ProWritingAid, who have been a sponsor in the past, but are not sponsoring this episode. The Vegetarian by Han Kang 'Homesick' by Silvia SaundersBuy Silvia's book! 'Even if You Beat Me' | An Essay by Sally Rooney

For years, we've been told that vegan and vegetarian diets "require careful planning" to be healthy — while omnivorous diets get a free pass. But is that really true? In this episode of The Exam Room Podcast, host Chuck Carroll sits down with Dr. Matt Nagra to discuss his new peer-reviewed study published in the International Journal of Disease Reversal and Prevention: "Asymmetrical Dietary Guidance: Reassessing the 'Careful Planning' Caveat in Vegetarian and Vegan Diets." You'll also hear why some vegans experience a slightly higher fracture risk, what's really behind that finding, and how simple nutrition strategies can easily close the gap. In this conversation, you'll learn: What new research reveals about vegan, vegetarian, and omnivorous diets How omnivorous diets often miss critical nutrients for long-term health The role of vitamin B12, vitamin D, and calcium in plant-based nutrition Why all diets require thoughtful planning to meet nutrient needs The real reason vegans may have a higher fracture risk — and how to prevent it How language in nutrition guidelines may unintentionally stigmatize plant-based diets Listen and learn how balanced nutrition guidance can improve health outcomes for everyone — and why reframing the conversation around "careful planning" could change the future of public health. Read the study

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• MyEternalVitality.com & Dr. Powers sponsorship • Hormone therapy, women's health, and Andrea's progress • Colette Fehr shares her experience; Crystal's possible gluten allergy • Low testosterone, fatigue, and libido testing for men • Nutrition tracking and gut health discussion • Reminder: mention being a Tom & Dan listener for VIP care • Promo for Dr. Powers and MyEternalVitality.com • Friday Free Show with guest Savannah from Gatorland • Fans recognizing her in Tom & Dan shirts; awkward encounters • Seth Petruzzelli's infested boat and Halloween tease • Savannah's delayed visit after Australia trip; jet lag and illness • Eye infection story—stye, home remedies, heated needle, antibiotics • Working at Gatorland with eye patch; attacked by gator “Bullet” • ER visit, misdiagnosis, and frustration with healthcare • Ordered to rest for a month; pirate patch jokes and recovery • Stress-related styes, family history, and iHeart contagion jokes • Koala preview: “trash animals” tease • Music: Soft Cult “She Said He Said” • BudDocs.org with Dr. “Chan Latte”—medical marijuana info, promos, discounts • “Bad at Business Beerfest” promo—Nov 22, free, 21+, 600 gift bags, 2–4 pm pours • Sponsors: Giant Recreation World, Gabriel Plants, Cadillac Pat, My Eternal Vitality • Joke booth: “free chest x-rays” • Savannah's annual Australia trip; saltwater crocodile conservation • East Timor journey—legend of “grandfather crocodile” • Meeting Tio Miguel in fishing village; locals fish among crocs • Village beliefs: crocodiles as protectors, “only the guilty get attacked” • Locals call white visitors “malais” (“white devil”) • Gift-giving tradition: candy, rum, cigarettes • Crocodile blessing ceremony with betel nuts and spiritual ritual • Emotional moment—locals call Savannah “Rika,” reincarnated crocodile spirit • Visit to sacred croc “Boy” and welcome into the family • Reflection on cultural respect and adventurous travel • Discussion of stimulants like betel, coca, sugar cane • First spiritual experience; humor about “white-guy communion” • Importance of empathy over scientific detachment • Story: crocodile returning body after prayer • Modernization contrast—phones and tradition coexisting • Closing song: “Honey Bee” by Ivy Boy • Underground Metalworks promo—BDM-owned welding school, small classes, 10% off with MEDIOCRE • Paisley Painting sponsor—remote quotes via Google Earth • Savannah back on TikTok doc about koalas • Koalas eat toxic eucalyptus; sleep all day; joeys eat “pap” for immunity • Chlamydia epidemic among koalas; vaccine program • Wombats praised—square poop, butt-armor defense • Savannah wants one for Gatorland; dark web wombat jokes • Debate: taming wild animals; great ape attacks; BBL disasters • Travel gut issues; France food overload; pinkeye from party pool • Cultural etiquette eating abroad; meat paste “donut” disaster • Bucket-flush toilet in Cuba; no doors or seats; Santería healer summoned • Miscommunication—Savannah undresses for ritual; cured by nightfall • Reflection on travel confidence; 10 years abroad, 9 at Gatorland • Meeting German traveler years later; backpacker culture • Living in Jeep with child; travel builds resilience • Travel easier when young; middle-age fatigue; GoFundMe joke for New Zealand trip • Desire for family travel before kids grow; koala stink jokes • Gatorland Halloween event—Haunted Monster Museum, candy, costumes, bugs, animals • Gatorland Christmas tradition—family photos with tree • Capybara craze, giant poop jokes, vegetarian talk • Vegetarian vs. meat-eater humor; Crystal's kids choose diets • Farewell with Savannah; event promos: Beerfest, Sofas and Suds, Halloween special, Monday BDM show • Humorous legal outro ### **Social Media:**   [Website](https://tomanddan.com/) | [Twitter](https://twitter.com/tomanddanlive) | [Facebook](https://facebook.com/amediocretime) | [Instagram](https://instagram.com/tomanddanlive) **Where to Find the Show:**   [Apple Podcasts](https://podcasts.apple.com/us/podcast/a-mediocre-time/id334142682) | [Google Podcasts](https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL2FtZWRpb2NyZXRpbWUvcG9kY2FzdC54bWw) | [TuneIn](https://tunein.com/podcasts/Comedy/A-Mediocre-Time-p364156/) **The Tom & Dan Radio Show on Real Radio 104.1:**   [Apple Podcasts](https://podcasts.apple.com/us/podcast/a-corporate-time/id975258990) | [Google Podcasts](https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkLnBvZGJlYW4uY29tL2Fjb3Jwb3JhdGV0aW1lL3BvZGNhc3QueG1s) | [TuneIn](https://tunein.com/podcasts/Comedy/A-Corporate-Time-p1038501/) **Exclusive Content:** [Join BDM](https://tomanddan.com/registration) **Merch:** [Shop Tom & Dan](https://tomanddan.myshopify.com/)

Dr. Hoffman continues his conversation with Carolina Schneider, MS, RD.

Reforming SNAP. The Supplemental Nutrition Assistance Program—formerly known as food stamps—is designed to address nutritional gaps for economically disadvantaged Americans. But critics argue that SNAP's lack of selectivity when it comes to ultra-processed foods stokes the current epidemic of obesity and metabolic disorders. Nutritionist Carolina Schneider, MS, RD, joins us to discuss an opportunity to reform SNAP. She makes the case for emphasizing fresh, minimally processed food as eligible for purchase under SNAP. Also, she urges inclusion of vitamin D under SNAP benefits because of the pervasiveness of vitamin D deficiency, especially among SNAP recipients. Check out a hub for citizen activism at www.All4VitaminD.org. In Part 2, we shift to consideration of plant-based diets: What are their advantages, and what are potential pitfalls? 

Do you have a strong family history of cancer? Or have you lost a close friend to cancer? Maybe you've seen the impact of cancer in breaking families apart and worry about getting it yourself and then losing time with your loved ones. Well, if you're wondering if there is a benefit to eating plant-based to lower cancer risk, you're in the right place.   In this episode, we'll see if avoiding meats and eating more plants in general can benefit our bodies by reducing cancer risk and even delay its progression in those that have it. Grab your water or tea and let's jump in! Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com Join -> Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourse Connect with Community -> www.facebook.com/groups/beginnerplantbaseddietsuccess Get Free 15-Minute Strategy Call -> www.plantnourished.com/strategycall Free Resource -> Quick Start Grocery Guide for Plant-Based Essentials: www.plantnourished.com/groceryguide     Have a question about plant-based diets that you would like answered on the Plant Based Eating Made Easy Podcast? Send it by email (healthnow@plantnourished.com) or submit it by a voice message here: www.speakpipe.com/plantnourished       [Cancer, Genetics, Plantbased, Plant Based Diet, Vegan, Vegetarian, Whole Foods, Health, LIve Longer]

At 83, certified health & nutrition life coach and longevity advocate Michael Dorfman explains why aging well is less about luck and more about daily, repeatable choices—whole-food plant-based eating, stress reduction, movement, brain challenges, intermittent fasting, and hot/cold exposure. We unpack how habits compound over decades, why chronic disease often starts early, and how to design a meaningful life at any age.   About the guest  : Michael Dorfman is a certified health & nutrition life coach, investigative author, and longevity advocate. Vegetarian since 1976 and whole-food plant-based since 2008, he earned Plant-Based Nutrition certification from Cornell (2019). His work—including The Thriving Vegan and The Longevity Wellness Revolution—translates decades of study into actionable steps for vibrant aging. He lives in Mexico and publishes weekly articles on Substack.   Key takeaways: Longevity isn't fate; it's shaped by daily lifestyle choices more than genetics. Whole-food, plant-based nutrition is Michael's non-negotiable foundation for vitality. Ultra-processed foods (now a large share of global diets) drive metabolic and inflammatory burden—cut them first. Build resilience by challenging body and brain: strength work, new skills, non-dominant-hand practice, board games, pickleball. Intermittent fasting and hot/cold exposure can fortify energy, focus, and recovery when used sensibly. Stress management is longevity-critical—relationships, work fear, and news cycles compound wear and tear. Chronic disease often begins decades earlier; start small now (one meal/one habit at a time). Habits change through repetition and identity shift—see yourself as a healthy person and act accordingly. Genes may set a baseline, but environment and behavior influence expression; don't surrender agency. For those with existing conditions, incremental improvements still matter—focus on controllable inputs and coordinated care.   Medical Disclaimer:This conversation is for educational and informational purposes only and is not medical advice. It is not a substitute for diagnosis, treatment, or professional guidance from a qualified healthcare provider. Do not start, stop, or change any medication, diet, exercise, or supplement based on this episode without consulting your physician or licensed healthcare professional—especially if you are pregnant, nursing, have a medical condition, or are taking prescriptions.Any references to practices such as meditation, breathwork, bioenergetic/digital muscle testing, trackers, or apps reflect personal experiences and opinions; they do not replace evidence-based medical care. Healthy Mind, Healthy Life and Healthy Mind By Avik™ do not endorse specific products, services, or claims mentioned by guests. If you believe you may be experiencing a medical emergency, call your local emergency number immediately.   How to connect with the guest   Website: longevitywellnessrevolution.com/Substack: Find newsletter signup via Michael's website (weekly health and longevity articles)Coaching & Book Updates: Via website newsletter   Want to be a guest on Healthy Mind, Healthy Life? DM on PM - Send me a message on PodMatch DM Me Here: https://www.podmatch.com/hostdetailpreview/avik   Disclaimer: This video is for educational and informational purposes only. The views expressed are the personal opinions of the guest and do not reflect the views of the host or Healthy Mind By Avik™️. We do not intend to harm, defame, or discredit any person, organization, brand, product, country, or profession mentioned. All third-party media used remain the property of their respective owners and are used under fair use for informational purposes. By watching, you acknowledge and accept this disclaimer.   Healthy Mind By Avik™️ is a global platform redefining mental health as a necessity, not a luxury. Born during the pandemic, it's become a sanctuary for healing, growth, and mindful living. Hosted by Avik Chakraborty—storyteller, survivor, wellness advocate—this channel shares powerful podcasts and soul-nurturing conversations on:• Mental Health & Emotional Well-being• Mindfulness & Spiritual Growth• Holistic Healing & Conscious Living• Trauma Recovery & Self-Empowerment With over 4,400+ episodes and 168.4K+ global listeners, join us as we unite voices, break stigma, and build a world where every story matters.

Is creatine just another overhyped buff guy at the gym supplement, or is it the biggest untapped secret in brain health? In this Hot Take episode, I cut straight through the wellness noise and dig into the newest science on creatine—think mental clarity, retaining energy on zero sleep, supporting a healthy mood, and even possibilities for healthier aging. I'm breaking down what's fact and what's fiction, walking you through the new research emerging on brain function, hormonal shifts, stress support, and more. Plus, I'll bust the most common myths, so you know exactly what's safe, what actually works, and why women need a different lens on this supplement.By the end of this episode, you'll walk away knowing if creatine deserves a spot on your wellness shelf and how to use it smartly for genuine, research-backed results in your daily life. The question is… Are you missing out on a science-backed edge, or is creatine just another trend? Hit play and uncover the answer now.00:14 – Why Creatine Is Getting Attention Beyond Bodybuilders and What the Science Actually Says2:01 – How Creatine Supports Energy for Muscles and Brain (Not Just Bulk!)3:43 – What the New Research Shows About Creatine and Women's Brain Health6:15 – The Truth About Creatine for Vegetarians, Vegans, and Plant-Based Eaters6:47 – Can Creatine Help With Mood, Depression, and PMS? The Surprising Research7:12 – 4 Big Misconceptions About Creatine—Bloating, Weight Gain, and Kidney Health Debunked 8:12 – The Best Way to Take Creatine, including Loading Phase vs. Maintenance Dose and What's Actually Needed10:36 – Who Should (and Maybe Shouldn't) Consider Creatine? Dosage, Side Effects, and Safety Tips11:42 – Why Creatine Monohydrate Is the Only Form Worth Your Money and Attention12:26 – My Honest Hot Take: Is Creatine Worth Adding to Your Wellness Toolkit?

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Is veganism a healthy lifestyle or social cult with nutritional gaps? Decades-long vegan Jessica Wynn weighs in on this Skeptical Sunday!Welcome to Skeptical Sunday, a special edition of The Jordan Harbinger Show where Jordan and a guest break down a topic that you may have never thought about, open things up, and debunk common misconceptions. This time around, we're joined by writer and researcher Jessica Wynn!Full show notes and resources can be found here: jordanharbinger.com/1203On This Week's Skeptical Sunday:There's a myth that it's impossible to properly nourish the human body on a vegan diet — but nutritional planning is crucial for optimizing one's health on any diet. B12 supplementation is essential for vegans, and iron absorption improves when paired with vitamin C. Done wrong, any diet can lead to deficiencies."Junk food veganism" defeats the health purpose of this lifestyle. Oreos and processed fake meats are technically vegan but nutritionally empty. Ultra-processed foods aren't healthy regardless of origin.Factory farming ethics drive many vegans. Animals experience pain, fear, and joy, yet ag-gag laws hide slaughterhouse conditions. Environmental impact includes massive water usage and pollution.True veganism extends beyond diet. Hidden animal products lurk in cosmetics (fish scales in mascara), clothing (leather), and processed foods. Reading labels becomes investigative work.Focus on whole foods regardless of diet. Shop the grocery store perimeter for fresh produce, minimize processed foods, and listen to your body's needs for optimal health and balance.Connect with Jordan on Twitter, Instagram, and YouTube. If you have something you'd like us to tackle here on Skeptical Sunday, drop Jordan a line at jordan@jordanharbinger.com and let him know!Connect with Jessica Wynn at Instagram and Threads, and subscribe to her newsletter: Between the Lines!And if you're still game to support us, please leave a review here — even one sentence helps! Sign up for Six-Minute Networking — our free networking and relationship development mini course — at jordanharbinger.com/course!Subscribe to our once-a-week Wee Bit Wiser newsletter today and start filling your Wednesdays with wisdom!Do you even Reddit, bro? Join us at r/JordanHarbinger!This Episode Is Brought To You By Our Fine Sponsors:Constant Contact: Go to constantcontact.com for more infoBrain.fm: Free for 30 days: brain.fm/jordanThe Cybersecurity Tapes: thecybersecuritytapes.comHomes.com: Find your home: homes.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.