Podcasts about vegeterian

In this insane world society, the new World Order Zealots are in control. Their indoctrination will not stop until they control everything including beef. They will tell you, mark my words, they will say that it is for your own good that beef is being banned. A virus, a poisoning, a tarnishing they will call it, but the cows will be tainted. They will tell us all that we cannot eat beef anymore. The production will end, the transportation of supply will cease. We will be left to eat their new insect flour. You see their insanity never ends. They want you to be grateful for the bugs. They want you to starve your mind of protein. Because they don't see us as the heirs of this Earth. No, they see us as the plague, and they the saviors. They will eliminate the majority of life for the sake of this planet. They will cause mass extinction and blood to reign.

I think there are too many people eating too much! What's worse is that they talk about it, tell you what they ate, why they ate it and how it makes them feel… then they ask you what you ate and why you shouldn't have… but..Food glory is food.. right? Well, something like that. In this episode of the podcast, I talk to Ira Van Eelen the founder of Kind Earth Tech about her journey with alternate sources of food growing up in the Netherlands, the work her father did with cultivated meat back in the 80s, the increase in meat and overall food consumption around the world, practices in the meat industry, the overall impact of our current food growing patterns, how some vegans are fun to be around and the use of technology to shape the future for food. Do check out the work her team and her doing at kindearth.tech #IraVanEelen #KindEarthTech #SundeepRao 

Let's talk about the science of plant-based proteins and what manufacturers are doing to meet consumer desire for products to look, taste and feel like meat. Join co-hosts Ashley Robertson (Senior Manager of Strategic Marketing) and Jennifer Kulzer, with guests Garrett McCoy (Senior Manager of RD&A) and Tom Rourke, Ph.D.(Director Business Development), as they discuss the science behind Plant-Based Proteins. For more information on a wide range of products, insights, and news from Corbion check us out at https://thecorbioncut.com/​

Miguel is back with us for Meandering 59 . Casino reflections and Canadian stigmas (6:00). American media and what its doing to the psyche of people in this country (19:00). Influence via Propaganda (33:00). Matt Gaetz is a loser (37:00). Lil Nas X might not be a loser (54:45). Social media is dying (84:00). The new way your phone spies on you (95:00). Sacha is juicing and Miguel is Vegeterian (106:00). Your pee smells better when you eat healthy (160:00). Turning addiction on its head (166:00). Miguel makes a deal (172:00)

Midi Matilda members Skyler Kilborn and Logan Grimé sat down straight off the horses back in a field in Cloverdale to debut their new song "Golden Stallion"! The pair talk the humble beginnings of the song, from Logan building it out on Garage Band, to Skyler building the hook into a full song, some of their DIY tactics for recording it, The boys ponder if they'd ever own horses themselves and talked their own childhood pet stories and how working with horses for the shoot has improved their relationship with the animal kingdom, how Logan's vegetarian lifestyle effects his day to day life and Skylar ponders whether he'd ever give it an honest shot, Logan talks growing up in Texas and the culture shock associated with moving to NorCal, the boys fascination with spikeball, old dudes trying to be athletic, pondering whether or not they're a nature podcast and so much more every month on Midi Moments! Don't forget you can catch The Midi Matila Experience 5 days early, only on Gasdigitalnetwork.com. Head there and use promo code MIDI for a 14 days free trial that includes ad free, HD access to over 3,000 hours of content from over 20 great shows on the networkFollow the whole show: @MidiMatilda, @SkylerKilborn, @logangrime, @GasDigital @TheChin_

This is the very first episode of How to Travel Vegan. Today we're exploring the Garden Isle of Hawaii, Kauai. We'll have a look into a few different regions, and touch on a few really amazing restaurants and cafes. Mentioning names of some must try places if you're going here. Kauai Travel Video ; Click HERE Connect with me: Instagram | @howtotravelvegan & @tomsimak Website | www.tomsimak.com   Go ECO while you travel Keep cup for coffees and smoothies - https://amzn.to/302JHpj Stainless steel straw - https://amzn.to/308pU7E Drink Bottle - https://amzn.to/2HXtpYq Bamboo cutlery kit - https://amzn.to/2I1mE7Z   Subscribe to the podcast: Itunes | https://apple.co/2Xet1KQ Spotify | https://spoti.fi/2Z079TX Stitcher | http://bit.ly/2Xa4VAR   Much love,

If you're looking to introduce more plants into your diet - whether you're a vegetarian, a meat-eater, a flexitarian or simple hearty lover of food - this episode is for you.Gemma Davis is a qualified naturopath who blogs about ethical eating at The Compassionate Road about how we can make kinder choices through food and in life, from questioning leather, the conditions behind free range eggs, and plant based cooking inspiration.The timing of this episode is rather poetic, as a number of charities are coming together to promote Meat Free Week - a challenge for people to reduce their meat products for seven days to raise funds for great causes. With serious concerns over the impact of a meat-heavy diet, there's never been a better time to educate yourself and your family about food and plant-based eating.I’m also trying my hand at a vegan health plan under Gemma’s guidance and I’d love for you to join me and follow along! More information in the episode, and the show notes below.Enjoy!

Welcome to Round #3 of "Ask Coach Hörst"...where I will answer 6 listener questions that I believe you will find interesting and informative. This episode covers wide-ranging topics from the pros/cons of calorie restriction vs. surplus, the possible unintended consequences of a vegan diet or vegetarianism, training while on business trips, training during long spells between climbing trips, the type of training program that's best for an intermediate (~5.10 climber), and more! 4:58 - Question #1 - How can I train effectively given my business travel (as a pilot) that typically lasts 8 days...followed by 6 days at home? 12:28 - Question #2 - My girlfriend and I are avid climbers of 5.10 ability...and we're wondering what the best training program is for us to progress into the higher grades? 17:54 - Question #3 - My outdoor "climbing season" comes down to a 2-week trips in the summer and winter. How can I best train as an indoor climber during the 5+ months between trips? Also, given my schedule, how often should I train the anaerobic lactic energy system? 24:18 - Question #4 - I seem to have reached a plateau at my current ability level of V8 boulders and 5.12d (sport climbs)...and I'm wonder which of your books would be best to guide me in training effectively for further improvement? 28:44 - Question #5 - I struggle with undercling and side-pull moves on steep terrain. How can I train to improve on these moves? 34:09 - Question #6 - I have a 3-part question relating to diet and specifically my vegan diet.  Is there an advantage to consuming a calorie surplus while training? [42:00] As a hard-training climber (V10/5.13+), what are the possible cons of being a vegetarian or vegan? [46:50] How much difference does a few pounds of bodyweight make in climbing performance?   NOTE: If you'd like to submit a question for the next, please leave it as a comment to the Ask Coach Horst post on my Twitter @Train4Climbing -- include your first name, location, climbing ability level, and years climbing. Music by Misty Murphy Follow Eric on Twitter @Train4Climbing Check out Eric’s YouTube channel. Follow Eric on Facebook! And on Instagram at: Training4Climbing

SB2: Connie Mo sharing his new diet and fads over Sunday Brunch.

Bob Bernstein is the founder & CEO of Bongo Productions, which is both a collection of cafes and restaurants in Nashville as well as a wholesale business for both organic coffee and gourmet baked goods. Bongo is the company behind locally famous coffeehouses Fido and Bongo Java. The latter of the two was Nashville's first coffeehouse and was founded in 1993.   As always, you can find both the show notes and photo I took of Bob at thestoriespodcast.com.

Hey there Weight Loss Nation, Today, we take a good look at - The Forbidden Food – Black Rice Black Rice is also called “Forbidden Rice” or “Emperor’s Rice.” In Ancient times, Black Rice was “reserved” for the Emperors of China and used as a “Tribute” food. As a matter of fact…….Anyone caught stealing even a “handful” of the sacred Black Rice, would be put to death! “Black Rice” was rare in Ancient China and it’s origin was unclear until recently. In a study published by “The Plant Cell,” in September of 2015, Researchers from two institutions in Japan collaborated to examine the genetic basis for the black color in rice grains. They discovered that the trait was due to a rearrangement in a plant gene, which activates the production of “Anthocyanins.” I hope you recall that I spoke about “Anthocyanins” on last week’s episode on “Raspberries,” on Concoction Friday. “Anthocyanins” are what give fruit it’s color. Red Raspberries, Black Berries, Red Rice and…..Black Rice!   The researchers concluded that this rearrangement of the gene must have originally happened in the tropical “japonica” subspecies of rice, (meaning it happened in or around Japan) and that the black rice trait was then transferred into other varieties (including those found today) by crossbreeding.   Dr. Zhimin Xu, Associate Professor at the Dept. of Food Science at Louisiana State Univ. Agricultural Center…. Who reported on the research presented at the 240th National Meeting of the (AMS) American Chemical Society said…..  “Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants.”   Wow! That’s a powerful grain!!! Black Rice is the variety of rice with the most powerful disease fighting “anti-oxixants,” as well as a great source of FIBER.  Black Rice contains “anti-inflammatory” properties which has the ability to…… “Search, Fight & Destroy” “Free Radical Cells” that cause Cancer……making it part of our “Pac Man” family!   That’s right Nation…….Black Rice is part of our “Pac Man” family. Searching for “Free Radical Cells” “bacteria” and “Viruses” that are invading the cells in YOUR Body!   The outermost layer of black rice…. Called “the hull,” is where most of the nutrients are found.   White rice is “milled,” where the “hull” “bran” and “germ”  is removed to expose just the rice.   After that…..the white rice goes through a process where it is “polished”…… to make the rice look bright, white and shiny.   Removing the hull of the rice and then “polishing” it removes much of the nutrients and flavor of the rice.   How does it compare to “black rice”?   I’ll tell you………   A 6oz serving of “White Rice” contains:   220 calories, 6.8 gms protein, 1.2 gms of iron and 0.6 grams of fiber.   “Black Rice” contains: 200 calories, 8.5 gms of protein, 3.5 gms of  iron, 4.9 gms of fiber, and the highest amount of antioxidants of any rice variety.   Study after study has found that eating whole grain varieties with high fiber content, protect against obesity, heart disease diabetes and digestive issues.   Fiber binds waste and toxins within your colon, which helps to regulate bowel function – reducing or eliminating constipation and diarrhea.   How do you Prepare Black Rice?   Very similar to how you cook other whole grains.   Calculate ratios: 1 cup rice should cook in 1 1/2 cups water; scale up or down as needed.   Don’t rinse: The outer layer has antioxidants, which may help lower cholesterol, help your immune system and help with brain functions. Go heavy: A thick-bottomed pot prevents scorching. Simmer slowly: After coming to a boil, the rice should simmer, covered, until it absorbs the water (anywhere from 25-35 minutes).   Steam to finish: Keep the rice covered, off heat, for 10 minutes after cooking. Today's Recipe I have chosen for you is:   Black Rice with Broccoli & Almonds Makes 4 Servings  about 300 calories each serving. Ingredients: 1 cup black rice 1 pound broccoli, cut into small florets 3 cloves garlic, unpeeled 4 tablespoons olive oil 1 teaspoon coarse salt Freshly ground pepper 1 teaspoon Dijon mustard (or Brown Mustard) 2 tablespoons red-wine vinegar 1/3 cup sliced almonds, toasted 1 cup lightly packed fresh flat-leaf parsley leaves 2 scallions, thinly sliced Directions 1. In a heavy-bottomed medium pot, bring rice and 1 1/2 cups water to a boil. Reduce heat to maintain a simmer, cover, and cook until rice is tender and water is absorbed, about 25 - 35 minutes, depending on your stove top. Remove from heat; let stand 10 minutes. Transfer to a serving bowl. Let cool slightly. 2. Preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli and garlic with 2 tablespoons oil. Season with 1/4 teaspoon salt and pepper. Roast, stirring once, until tender, about 20 minutes. Remove and reserve garlic; transfer broccoli to bowl with rice. 3. Remove garlic from skins. Place in a small bowl; mash. Whisk in mustard, vinegar, remaining 2 tablespoons oil, and 1/4 teaspoon salt. Drizzle over salad. Add almonds, parsley, and scallions; toss. Season with remaining 1/4 teaspoon salt and pepper. Serve and Enjoy!

Eat and then go walk? That doesn’t sound right. I hear those side conversations with all of you saying: “what are they talking about now in the HouseCall community?” Today, Edward Goodman III and Donna Green-Goodman owners and operators of Lifestyle Therapeutix are going to give us the science behind living healthy. They are going to help us understand how making healthy food choices combined with the simple act of walking can make a huge impact on your health. You can connect with the Goodmans at: http://bit.ly/1YVHLsj (StillShoutin.com) http://bit.ly/1sO4nBr (Lifestyle Therapeutix Facebook Page) Join the conversation at http://bit.ly/21BmXq8HouseCall

Join me as I interview Dr. Kaayla T. Daniel, PhD, co-author of “Nourishing Broth: An Old-Fashioned Remedy for the Modern World” as we explore the science of broth and why it not only supports recovery from colds, flu and other acute illness, but can prevent and even reverse chronic illnesses such as osteoarthritis, rheumatoid arthritis and other auto-immune disorders, digestive distress, mental illness, and cancer. We may even have time to chat a little bit about some simple recipes that anyone can use (including vegans or vegetarians) including as broth-making techniques, helpful tips, inspiring stories and I’ll even share my own surprising health benefits I’ve received from Broth too!  

SOPHISTICATED MUSIC FOR PLEASURE BEING.

Mr. Divabetic hosts the new hilarious culinary podcast, Serve, Taste or Trash!  A delicious half hour of crazy food challenges, fresh perspectives and news on the latest 'sweet and sour' food trends. Tonight Mr. Divabetic discusses whether or not Gluten-Free Foods are just a fading trend? Ten years ago, no one talked about gluten in bread being a big deal. But now gluten-free foods are all the buzz. Tune in to hear both sides of this topic and more. Plus, the Serve, Taste or Trash! game challenge features mushrooms, jicama and apricots. One lucky contestant must decide which choice they'd serve, which choice they'd taste and which one they'd trash. But will they regret their decision after hearing our guest culinary wizard’s mouthwatering recipes for each choice? Stay tuned. Special guests include Wellness and Diabetes Coach, Ginger Vieira, the author of "Your Diabetes Science Experiment" and "Emotional Eating with Diabetes," Co-founder of Earth Cafe Living Foods, Inc., Craig Ahrens  and Chef Robert Lewis ‘The Happy Diabetic', the Queen of the Salad Bar, Aida Romaine and Carole from Phiadelphia, PA who living with type 2 diabetes. The program aims to encourage kids of all ages to become more open-minded eaters. Get inspired to eat more fruits and vegetables. Check out Mr. Divabetic’s Serve, Taste or Trash! videos on Mr. Divabetic YouTube channel and join Divabetic’s Facebook page.  GLAM MORE FEAR LESS.