Podcasts about Yogurt

If you're entering perimenopause and suddenly noticing more abdominal fat, higher cholesterol, poorer sleep or increased anxiety, you're not imagining it. In this episode, I'm joined by Professor Sarah Berry to unpack what actually changes in women's cardiometabolic health during the menopause transition We explore why premenopausal women are often metabolically protected compared to men, what shifts during perimenopause, and how declining estrogen impacts fat distribution, blood glucose control, inflammation and cholesterol. WHAT YOU WILL LEARN • Why cardiometabolic health often worsens during perimenopause • When visceral fat redistribution typically begins • The role of estrogen in fat storage, cholesterol and inflammation • Whether hormone therapy protects against abdominal fat gain • How glucose dips can drive an extra 300+ calories per day • What ApoB really means and why it matters beyond LDL • The truth about seed oils, saturated fat and cardiovascular risk • Why soy isoflavones work for some women but not others • How replacing typical snacks with almonds predicted a 30% drop in cardiovascular risk TIMESTAMPS: 00:00 Intro: Why Cardiometabolic Risk Increases During Perimenopause 05:01 Does Hormone Therapy Protect Against Visceral Fat & Cholesterol Changes? 13:42 How to Improve Your Gut Microbiome through Diet 19:01 Why Belly Fat Increases in Perimenopause (Estrogen, Hunger & Blood Sugar) 27:39 Saturated Fat Explained: Butter vs Yogurt & The Food Matrix 45:31 Eating Speed, Late-Night Meals & Metabolic Health in Midlife VALUABLE RESOURCES • Take the BioSyncing Quiz to help you understand what's actually happening in your body — and how to fix it.

Like nearly everyone who had grown up in Austin at the time, Springsteen remembered the crime clearly. The murders had dominated local news for weeks. The photographs of the four girls had appeared on television and in newspapers. The story had been discussed in schools, homes, and workplaces across the city...Sources: https://time.com/7321492/yogurt-shop-murders-suspect/https://people.com/austin-police-significant-breakthrough-murders-4-teen-girls-yogurt-shop-new-suspect-34-years-later-11820020?https://www.statesman.com/news/local/article/archives-no-dna-match-yogurt-shop-case-21069666.php?https://allthatsinteresting.com/austin-yogurt-shop-murdershttps://allthatsinteresting.com/robert-eugene-brashersBecome a supporter of this podcast: https://www.spreaker.com/podcast/kinda-murdery--5496890/support.

Yogurt takes down Betty, Smoothie King refused someone for wearing a Donald Trump hoodie, and the worst lyrics in classic rock. You can join our Wally Show Poddies Facebook group at www.facebook.com/groups/WallyShowPoddies This podcast is crowd funded - that means that you help make it possible. If you like it and want to support it, give here.

Deborah Roberts spoke with former Assistant Texas Attorney General Mindy Montford to hear details on how she helped solve this case after 34 years. Learn more about your ad choices. Visit podcastchoices.com/adchoices

348: Does dairy love you back… or is it low key sabotaging your skin, gut, and sinuses? Today I'm sharing my very personal, very real journey with dairy, from going fully dairy free during my worst gut struggles to slowly rebuilding tolerance with cultured options like Greek yogurt. I'm breaking down why some forms, like stretchy melty cheeses, still wreck me, while others work beautifully, and why fat content has suddenly changed the game for my body. We're talking mucus, breakouts, lactose vs intolerance, A2, raw milk, portion size, and why this doesn't have to be an all or nothing conversation. Your body changes, your digestion evolves, and what worked three years ago might not work today. If you've ever said “dairy just doesn't sit right with me,” this episode might help you figure out why. Topics Discussed: → How dairy has affected me over the years → How to introduce diary into your diet → Why some cheese can cause issues others don't → It's not all about ingredients but the process  → Is raw dairy REALLY ok and why I stopped drinking it → Sheeps milk, goats milk, and A2 dairy  → Why it's not an all or nothing approach when it comes to consuming dairy As always, if you have any questions for the show please email us at digestthispod@gmail.com. And if you like this show, please share it, rate it, review it and subscribe to it on your favorite podcast app.  Timestamps: → 00:00:00 - Introduction  → 00:03:51 - Dairy experimentation  → 00:07:29 - Feta cheese  → 00:10:06 - Raw dairy + gut health  → 00:11:41 - Fat content  → 00:17:53 - Personal experience  → 00:21:06 - Portion size  Sponsored By:  → Pique Life | https://piquelife.com/digest for up to 20% OFF and a free starter kit → LMNT | Get your FREE sample pack with any LMNT purchase at https://drinklmnt.com/DIGEST Further Listening: → Non-Dairy Milk Brand Reviews | BOK Check Out Bethany: → Bethany's Instagram: @lilsipper → YouTube → Bethany's Website → Discounts & My Favorite Products → My Digestive Support Protein Powder → Gut Reset Book  → Get my Newsletters (Friday Finds) Learn more about your ad choices. Visit megaphone.fm/adchoices

A mom opened a yogurt cup for her daughter and inside she found a used bandaid!! Have you ever found something gross in a container of something?

Four teen girls are found murdered in a Texas yogurt shop. Decades later, DNA evidence and advanced forensics reveal a suspected serial killer. Learn more about your ad choices. Visit podcastchoices.com/adchoices

On the night of December 6, 1991, the Northcross shopping center in Austin, Texas was closing down the way it always did. The parking lot lights hummed. The storefronts dimmed one by one. Cars pulled out in slow arcs, headlights sweeping across brick and glass before turning toward Burnet Road. Inside the “I Can't Believe It's Yogurt!” shop, the lights were still on...Sources: https://time.com/7321492/yogurt-shop-murders-suspect/https://people.com/austin-police-significant-breakthrough-murders-4-teen-girls-yogurt-shop-new-suspect-34-years-later-11820020?https://www.statesman.com/news/local/article/archives-no-dna-match-yogurt-shop-case-21069666.php?https://allthatsinteresting.com/austin-yogurt-shop-murdershttps://allthatsinteresting.com/robert-eugene-brashersBecome a supporter of this podcast: https://www.spreaker.com/podcast/kinda-murdery--5496890/support.

Many of us buy drinkable yogurt for the convenience and ease of a pre-made snack. Like anything else we buy in the store, we can make them at home from simple ingredients! The bonus is you get to control the quality and nutritional value of these when you make them at home. Sandra discusses with Rob her favourite flavours and ingredients for homemade yogurt drinks. Episodes mentioned include:Nutrition Nuggets 151. Is Greek Yogurt Healthier?https://open.spotify.com/episode/1vZziKOOeE42M0BPgAqqBT?si=S1Dm9NtOS7CFM1645wjyYgEp. 133. Yogurt - Is it Healthy?https://open.spotify.com/episode/3NsdI4m3hUwa17fV2oVB24?si=fOS6CTVeT46GaqA5DU38wwNutrition Nuggets 41. How To Buy Yogurt - Grocery Store Tourhttps://open.spotify.com/episode/2Xivuq4SJp0yUzwE6BUxdy?si=NLO-Q4TRRu-SnwdlBUrxHAEp.21. Dairy Free Yogurts - Plant Gurtshttps://open.spotify.com/episode/4aSfIBKZyBq2dolCb5byfT?si=7vyuPzc9QGiczKzfYq87bANutrition Nuggets 18. Homemade Smoothieshttps://open.spotify.com/episode/1iwPGcVn3a8wReNivLERen?si=ESWTP2P9Rnu9tkkdDM5a_gNutrition Nuggets 58. Easy Smoothie Bowlshttps://open.spotify.com/episode/0pkh6ygsaloR3gDATmhXMP?si=yW2N6_DBQ8iPP1zIROTNvAEnjoying the show? Consider leaving a 5 star review (if you loved it!), and/or sharing this episode with your friends and family :)Don't forget to visit our social media pages as well. You can find us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Your support helps fuel the stoke and keeps the show going strong every week. Thanks!Website: mywifethedietitian.comEmail: mywifetherd@gmail.com

Chase and Sarah Gibson of Grooveberries frozen yogurt shop in Idaho join the show to talk about how they have used their business to celebrate and honor Charlie in the wake of his death, despite a wave of threats and harassment for doing so. They share why they stood firm and talk about using their business to support their local Club America chapters. Then Sean Davis breaks down the path to winning the midterms and why he's so annoyed with Senate Republican leadership over the SAVE Act. Watch every episode ad-free on members.charliekirk.com! Get new merch at charliekirkstore.com!Support the show: http://www.charliekirk.com/supportSee omnystudio.com/listener for privacy information.

Everything You Need, One Place: https://swolenormous.com

Chase and Sarah Gibson of Grooveberries frozen yogurt shop in Idaho join the show to talk about how they have used their business to celebrate and honor Charlie in the wake of his death, despite a wave of threats and harassment for doing so. They share why they stood firm and talk about using their business to support their local Club America chapters. Then Sean Davis breaks down the path to winning the midterms and why he's so annoyed with Senate Republican leadership over the SAVE Act. Watch every episode ad-free on members.charliekirk.com! Get new merch at charliekirkstore.com!Support the show: http://www.charliekirk.com/supportSee omnystudio.com/listener for privacy information.

On today's episode of Big Rich, TD, and Fletch, Fletch makes his triumphant return to the studio after being “violently ill” (or was it just violently comfy at home?). The guys break down his suspicious sick days and whether he deserves a welcome-back parade… or an HR meeting. Then Rich casually drops a bomb on San Diego by declaring that fish tacos are overrated — and the phone lines absolutely EXPLODE. In a city built on surf, sunshine, and salsa, this might be his most dangerous take yet. And just when you think it can't get worse? Rich shares a “life hack” involving instant coffee mixed into yogurt. It's confusing. It's unnecessary. It might be illegal. Fletch is back. The tacos are under attack. And someone please check on Rich's taste buds. Listen now before he puts espresso powder in guacamole.See omnystudio.com/listener for privacy information.

#Cpd #lpc, #ppc, #ndp, #canadianpolitics, #humor, #funny, #republican, #maga, #mcga,Sign Up for the Full ShowLocals (daily video)Sample Showshttps://canadapoli2.locals.com/ Spotify https://podcasters.spotify.com/pod/show/canadapoli/subscribePrivate Full podcast audio https://canadapoli.com/feed/canadapoliblue/Buy subscriptions here (daily video and audio podcast):https://canadapoli.cm/canadapoli-subscriptions/Youtubehttps://www.youtube.com/c/CanadaPoli/videosMe on Telegramhttps://t.me/realCanadaPoliMe on Rumblehttps://rumble.com/user/CanadaPoli Me on Odysseyhttps://odysee.com/@CanadaPoli:f Me on Bitchutehttps://www.bitchute.com/channel/l55JBxrgT3Hf/ Podcast RSShttps://anchor.fm/s/e57706d8/podcast/rsshttps://LinkRoll.co Submit a link. Discuss the link. No censorship. (reddit clone without the censorship

More than three decades after four teenage girls were raped and murdered at an Austin yogurt shop, a judge has formally declared four accused men innocent following new DNA evidence identifying Robert Eugene Brashers — who died in 1999 — as the sole killer. Learn more about your ad choices. Visit podcastchoices.com/adchoices

We've been fermenting HUMAN-SOURCED microbes to generate very high microbial counts and obtain specific health benefits. The end-result looks and smells sort of like conventional yogurt, but it is NOT yogurt. (I called it "yogurt" for lack of a better term.) It's my way of generating high counts of important microbes that most people have lost due to antibiotics and other factors. You can enjoy this unique "yogurt" with some blueberries, nuts, or your choice of natural sweetener. Support the showYouTube channel: https://www.youtube.com/@WilliamDavisMD Blog: WilliamDavisMD.com Membership website for two-way Zoom group meetings: InnerCircle.DrDavisInfiniteHealth.com Books: Super Gut: The 4-Week Plan to Reprogram Your Microbiome, Restore Health, and Lose Weight Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health; revised & expanded ed

A Travis County District Court judge has declared four men innocent in the infamous Yogurt Shop Murders, a case that has haunted Austin for more than three decades. The ruling follows new DNA evidence linking the murders to another man. On this week's Friday News Roundup, host Nikki DaVaughn breaks down the latest developments with executive producer Eva Ruth Moravec and newsletter editor Kelsey Bradshaw, exploring what justice means for these men after so many years. Later, the team digs into the growing fight against Central Texas' data center boom, and a look at the Texan who just brought home an Olympic gold medal.   Want some more Austin news? Then make sure to sign up for our City Cast Austin newsletter.  And don't forget– you can support this show and get great perks by becoming a City Cast Austin Neighbor at membership.citycast.fm  Follow us @citycastaustin You can also text us or leave a voicemail.  Interested in advertising with City Cast? Find more info HERE  Learn more about the sponsors of this February 20th episode: Window Nation Duer - get 15% off your first order

You're listening to Burnt Toast! We are Virginia Sole-Smith and Corinne Fay.Today our conversation is with Kim Baldwin, the newest member of the Burnt Toast team.Kim is the former digital editor for the Nashville Scene. Her culture writing can be found in places like the Nashville Scene, Parnassus Books' Musings and on her Substack. Kim has interviewed folks like Sarah Sherman, Trixie Mattel, John Waters, Samantha Irby and Tess Holliday.Originally a blogger, Kim started The Blonde Mule in 2006 and later turned her popular interview series “These My Bitches” into a podcast called Ladyland. Kim writes a weekly newsletter about books and pop culture, teaches social media classes and is a frequent conversation partner for author events in Nashville.If you enjoy this conversation, a paid subscription is the best way to support our work!Join Burnt Toast

Four men wrongly blamed in a notorious Texas murder case have had their names officially cleared. AP correspondent Jennifer King reports.

Calcium supplements are everywhere—but do they actually help your bones? In this episode, we unpack the "calcium conundrum" and challenge the common belief that more supplements automatically mean stronger bones. You'll learn why food-based calcium behaves very differently in the body than pharmaceutical calcium supplements, why most studies show little to no benefit of supplements for adult bone health, and how supplements may even carry unexpected health risks. We focus especially on bone health in adults and postmenopausal women, while emphasizing practical, food-first strategies that actually support long-term health. If you're concerned about osteoporosis, fractures, or bone density—and want to make informed, evidence-based choices—this episode will help you rethink calcium from the ground up. Learn why food, not pills, should be your foundation for bone health. Subscribe for more conversations on nutrition, disease prevention, and putting the power of health back in your hands. Key Takeaways Calcium supplements ≠ food calcium Pharmaceutical calcium is metabolized differently and does not offer the same benefits as calcium from whole foods. Most adult studies show supplements don't prevent fractures In typical adult populations, calcium supplements generally fail to improve bone density or reduce fracture risk. Food sources of calcium are safer and more effective Calcium-rich foods support bone health without the cardiovascular, kidney stone, or other risks linked to supplements. Absorption matters more than intake Only 10–50% of dietary calcium is absorbed, depending on diet quality, gut health, medications, activity level, and overall lifestyle. Postmenopausal bone loss isn't just about calcium Bone loss during this stage appears to be largely unrelated to calcium intake alone. Dairy and non-dairy options make adequacy achievable It's not hard to reach ~800–1200 mg/day from food alone, even without supplements. Cultured dairy is preferred Yogurt, kefir, and aged cheeses provide calcium plus beneficial cofactors like protein, vitamin K, and healthy fats. Fortified foods aren't the same as real food Calcium-fortified products still deliver industrial calcium, not naturally integrated nutrients. Supplements can distract from better nutrition Relying on pills may pull focus (and money) away from improving overall diet quality. Bottom line: think food first Your body knows how to handle real food—bone health starts there. This episode is a call to lead your own healthcare journey with humility, curiosity, and intention—so you can make decisions that truly align with your values and goals. Get your copy of Good Food Great Medicine, 4th ed.: https://a.co/d/1D6hIYM   More references can be found at www.GreatMed.org   Would you like Dr. Hassell to answer your question on the air? Contact us! Write us a letter, We love to hear from you! Send questions, comments, and support to:   Phone/text: 503-773-0770 e-mail: info@GreatMed.org   EIN: 88-326-7056   GreatMed.org 4804 NW Bethany Blvd., Suite I-2, #273 Portland OR 97229   This podcast is sponsored by our generous listeners. #wellness #podcast #wellnessforlife #lifestyle #healthandwellnessgoals  

Why has yogurt making gone viral?First of all, it's NOT yogurt. It looks and smells like yogurt. By FDA regulations, something called yogurt must be fermented with traditional yogurt-making microbes Lactobacillus bulgaricus and Streptococcus thermophilus. That's NOT what we are doing. Instead, we are fermenting human microbes, i.e., microbes that are adapted to the human body and provide substantial benefits but have been lost by most people because of their susceptibility to common antibiotics. Using my methods (prolonged fermentation, addition of prebiotic fiber, selecting microbial species to achieve specific effects) we obtain hundreds of billions of microbes per serving for greater benefits. These are the concepts I introduced in my Super Gut book and extended further in the Super Body book. Support the showYouTube channel: https://www.youtube.com/@WilliamDavisMD Blog: WilliamDavisMD.com Membership website for two-way Zoom group meetings: InnerCircle.DrDavisInfiniteHealth.com Books: Super Gut: The 4-Week Plan to Reprogram Your Microbiome, Restore Health, and Lose Weight Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health; revised & expanded ed

On this episode of the Coffee Sprudgecast we go on decidedly delicious deep dives. It's *all* about proof of taste—and we're here to prove that taste is what matters above nearly all else. Listen in our as intrepid founders glide over the modernity of romance in 2026, subject listeners to an Orwellian abuse of the word "purist", and enjoy Caffe Umbria Bizzarri Blend (how Bizzarri, how Bizzarri) as an espresso. Like the mighty I Ching, like the collected works of Shakespeare, this episode contains multitudes, so please expect all that and truly, so much more. Hosts Jordan Michelman and Zachary Carlsen, no stranger to drink building as evidenced by their 2023 text But First, Coffee, create a signature drink worthy of a barista competition inspired by Stumptown Coffee's new seasonal Valentines Day offering. It's all part of a new feature Mocha Moments produced in partnership with Ghirardelli. You'll hear us whip it up and go all out on mochas mochas mochas throughout this feature series, so buckle up, chocoholics: you're in for a treat. It takes a Gear Garden to make a mocha, and this episode's mocha was made with espresso pulled from a Flair Espresso 58 Plus, milk steamed by a La Marzocco Linea Mini, ingredient components weighed using a handy Acaia Lunar scale, and coffee ground using the Baratza Encore ESP Pro. As promised, we offer to you, the listener, who is us, our very first Mocha Moments recipe so you too can dazzle your sweetheart (or sweethearts!) at home: Cardamom Rose Dusted Chocolate Covered Strawberry Rhubarb Mocha 1 tbsp Ghirardelli Chocolate & Cocoa Sweet Ground Powder 1 tsp Cardamom Rose Spice Dust from DONA 1 1/2 tsp Oregon Growers Strawberry Rhubarb Jam 2 shots of espresso Caffe Umbria Bizzarri Blend 4-6oz steamed Pacific Barista Series Pistachio Milk Put the dry ingredients, jam, and espresso at the bottom of your mug. Using the espresso, gently mix all the ingredients together. Pour a bit of steamed (or cold) milk in and stir again to ensure everything is pleasantly blended. Add the rest of the milk to taste and sprinkle with a little more Cardamom Rose Spice Dust. We mention our mocha mugs are from Miir, a special edition tumbler, and here they are: ALSO ON THIS EPISODE, Zachary whips up a Lotus Biscoff yogurt "tiramisu" in the style of the popular TikTok trend. Unlike the popular TikTok trend which merely uses any old flavor (or unflavored) yogurt, we kick it up a notch by actually involving coffee in this "tiramisu" using Tillamook Stumptown Cold Brew yogurt. Much munching and tasting ensues and yes, it's actually quite good.  Special thank you to all of our fabulous podcast listeners, the sponsors that make this all possible, and everyone else out there in Sprudgelandia. This episode of the Coffee Sprudgecast is sponsored by Baratza, noissue, Ceado, Pacific Barista Series, La Marzocco, and DONA.

Is the viral Japanese yogurt cheesecake worth making?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 find out for yourself if you should jump on the Japanese yogurt cheesecake trend, and you'll also discover a next-level take on no-bake rice crispies treats!You'll also want to try our favorite slow-cooker braised chicken dish, which relies exclusively on pantry staples and can be the foundation for countless dishes -- like a delicious weekday taco. Tune in for a quick dose of home cooking inspiration!***To join our monthly live hang, or for more recipes and cooking inspiration, sign up for our Substack here.***Links:Two-ingredient viral Japanese yogurt cheesecake recipe from Food & WinePistachio Halvah Rice Krispie Treats by Miro Uskokovic from NYT Cooking (unlocked)Kari's slow cooker braised chicken for an easy taco lunchTortilla Land ready-to-cook flour tortillas that Kari uses (not sponsored!)***To join our monthly live hang, or for more recipes and cooking inspiration, sign up for our Substack here.Got a cooking question? Leave us a message on our hotline at: 323-452-9084Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Not too much for the Exiled Eagles to talk about! All quiet on the Selhurst front! And what to switch to if you are giving up diary!

Flashback episode of the horrific Yogurt Shop Murders. Listen for case details now!

Yogurt cheesecake with star anise plums Cook time: 5 minutes Prep time: 20 minutes Serves: 6 Cheesecake 4 leaves of gelatine 250 gm cream cheese 5 00 ml yogurt plain 1 lemon, juiced ½ tsp vanilla essences 4 tbsp honey 4 cups cold water Base 1/2 pkt digestives 1/2 pkt Biscoff biscuits 3 tbsp butter 5 plums cut in half and stones removed 1 tbsp honey 1 cinnamon stick 6 star anise Crush the biscuits lightly and add melted butter until combined well. Press into the base of a 6-inch cake tin and refrigerate, then place the gelatine leaves into a bowl of cold water to bloom for 10 minutes. Using a mixer whip the cream cheese and yogurt together until smooth. Add the lemon juice, vanilla and honey. Squeeze the excess water out of the gelatine and place into a small pot on a low heat until completely dissolved. Combine into the cheesecake and whisk until well combined. Pour mixer into cake tin and set for at least 4 hours. Honey roasted plums Place the plums into a tin foil along with the honey, cinnamon and star anise, loosely wrap and place into a fire, onto a BBQ or into an oven on 200*c for 5 minutes or until the plums just start to fall apart. Remove and allow to cool. To serve. Run a hot knife around the outside of the cake tin and lift out Garnish with cooled plums and edible flowers. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Is yogurt really good for your gut…or is it secretly dessert in disguise?  In this episode, Brandy Buro MS, RD, LD shares how to choose the healthiest yogurt, what “live cultures” actually means, and other fermented foods that support gut health.

Is yogurt really good for your gut…or is it secretly dessert in disguise?  In this episode, Brandy Buro MS, RD, LD shares how to choose the healthiest yogurt, what “live cultures” actually means, and other fermented foods that support gut health.

We're flying real close to the sun here with the podcast title character limit on this one, PHEW. Our little mini-series on the '90s food pyramid ends this week as we climb all the way to the tippy top! We tackle a lot of hard hitting issues in this one. Like why are poultry and fish separated from meat?? And what even is an animal anyway?? We of course also finish the draft in spectacular fashion.You can contact the show at agoodpodcast@gmail.com and find us @HowStarWarsIsIt on all platforms, but since all platforms are kind of evil now, you should probably just email us. That's the best way to get a hold of us! You can also follow Mike @WordGospel09 on Youtube and Instagram and Josiah @JosiahDotBiz on social media, but once again, just email us. And don't forget to rate and review on iTunes, or wherever you get your podcasts! And if you REALLY like the show head over to our Patreon at patreon.com/howstarwarsisit for bonus episodes, Star Wars movie commentaries, and more!

Ok, odmah ćemo se osvrnuti na optužbe.Jasno nam je da 'jogurtaonica' nije riječ. Ali pokušajte vi prevesti 'Yogurt shop' bez korištenja riječi prodavaonica.U današnjem slučaju idemo u Austin u Texasu, upravo u takvu prodavaonicu.Počastite nas kavom: https://www.buymeacoffee.com/mjestozlocinaPodržite nas na Patreonu i otključajte ekskluzivni sadržaj: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/mjestozlocina⁠⁠⁠Pratite nas na Instagramu: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/mjestozlocinapodcast⁠Pridružite nam se na Discordu: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://discord.gg/2NU9cprjMd⁠

Nebraska AD Troy Dannen spoke on radio last night about the NCAA's ongoing eligibility issues.

15% off Soul Syrup: go to https://www.soulsyrup.com.au and use code REDTHREAD Get a 7 day free trial to ad free, early access to Red Thread: https://www.official.men Welcome to The Red Thread, a podcast series where two friends (Jordan and Jackson) investigate the peculiar space just beyond reality. Cryptids, Conspiracies, Cults and more are on the investigation board and nothing is off limits. What will they discover? There's only one way to find out... --- Check out FriendlyJordies: https://www.youtube.com/@friendlyjordies Check out Jordan Shanks: https://www.youtube.com/@jordanshanksselfhelp Check out Jordan on tour in Australia:https://www.friendlyjordies.com/ Support the show, leave a rating and remember to subscribe: Listen on Audio ➡️ https://linktr.ee/redthreadshow Listen to other Our Other Shows ➡️ https://linktr.ee/theofficialnetwork Support us on Patreon ➡️ https://www.patreon.com/theofficialpodcast This is Episode #99, where we discuss Buddy Haynes. Originally recorded 19/01/26. Show Notes: https://docs.google.com/document/d/1qD5JifI2SLwdFRzrUI2m0CrjfRfhOK2J7qqDRrMeAdY/edit?usp=sharing Hosts: Jackson - https://www.twitter.com/zealotonpc Jordan - https://www.twitter.com/friendlyjordies Writer/Producer: Jackson Clarke Music/Editing by: https://linktr.ee/zayaLT Thumbnail: https://bento.me/elvan Designer: http://www.jr-design-co.com/ Produced under The Official Podcast Network Contact (business only): jackson@theofficialnetwork.net Learn more about your ad choices. Visit megaphone.fm/adchoices

È da una quindicina di anni che in alcun mercati e ristoranti di Roma è possibile trovare uno yogurt cha ha il nome e il sapore della resistenza: è lo yogurt Barikama prodotto da cittadini di origini africane insieme a persone con sindrome di asperger. «Un'idea» spiega Suleman Diara, uno dei fondatori del progetto, «che nasce dalla volontà di unire due tipi di persone che hanno difficoltà e spesso oggetto di discriminazione». L'idea nasce nel 2010 a seguito di uno degli episodi di violenza e sfruttamento più eclatanti avvenuto nella campagne italiane negli ultimi 30 anni : la rivolta di Rosarno. Suleman Diara è uno dei braccianti che nel gennaio del 2010 sono stati costretti a lasciare il paese calabrese per evitare rappresaglie. Arrivato a Roma avrebbe deciso insieme ad altre ex braccianti di dire basta allo sfruttamento creando la propria impresa. Partito da zero, oggi il progetto è una cooperativa che impiega una decina di persone. Le voci che sentirete in questo audiocoumentario sono di: Suleman Diara, presidente cooperativa Barikama, Cheik Diop, della cooperativa Barikama; Antonello Mangano, giornalista e autore del libro gli africani salveranno l'Italia; Michele Colucci, storico dell'immigrazione (CNR - Italia); Giuseppe Pugliese di SOS Rosarno.

SIBO (small intestinal bacterial overgrowth) is now epidemic in the U.S., affecting around 50% of the population. It is responsible for an impressive range of health conditions from obesity, to type 2 diabetes, to irritable bowel syndrome, to fibromyalgia and numerous others. We have been addressing SIBO with a collection of microbes that I call "SIBO Yogurt," a collection of human-sourced microbes that colonize the small intestine and produce natural antibiotics effective in killing the species of SIBO, a strategy that has been exceptionally effective.But how long should you consume SIBO Yogurt to confidently correct this situation?Support the showYouTube channel: https://www.youtube.com/@WilliamDavisMD Blog: WilliamDavisMD.com Membership website for two-way Zoom group meetings: InnerCircle.DrDavisInfiniteHealth.com Books: Super Gut: The 4-Week Plan to Reprogram Your Microbiome, Restore Health, and Lose Weight Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health; revised & expanded ed

In December 1991, four teenage girls were murdered inside an I Can't Believe It's Yogurt shop in Austin, Texas. Amy Ayers, Eliza Thomas, and sisters Jennifer and Sarah Harbison were tied, gagged, shot, and the store was set on fire in what investigators believe was an attempt to destroy evidence. The case became one of the most haunting unsolved crimes in Texas history.Over the years, police chased false confessions, arrested the wrong men, and watched convictions collapse when DNA failed to match. Families were left without answers while the case remained frozen in time.Now, more than thirty years later, cold case detectives say new DNA testing and ballistic evidence may finally point to a suspect. Investigators believe the crimes may be linked to Robert Eugene Brashers, a violent serial offender who died by suicide in 1999 after a police standoff in Missouri. Brashers is suspected in multiple rapes and murders across several states, and new forensic analysis has connected him to other cold cases using preserved shell casings and modern DNA technology.In 2025, Travis County prosecutors officially moved to clear the men once accused of the yogurt shop murders, acknowledging that the new evidence does not support their convictions. While Brashers can never face trial, detectives say these findings may finally give families long overdue answers and could connect him to even more unsolved crimes.After three decades of dead ends, is this the breakthrough that finally solves one of America's most disturbing cold cases?

Nearly 30 years after her death, investigators say new DNA and ballistic evidence have linked the 1998 murder of Linda Rutledge in Lexington, Kentucky, to serial killer Robert Eugene Brashers, who is believed to have killed at least eight people across multiple states. Learn more about your ad choices. Visit podcastchoices.com/adchoices

At Maia, they believe that great yogurt is about more than just flavor—it's about texture. Their commitment to crafting the perfect yogurt results in a thick, creamy consistency that stands out from the rest. Each cup of Maia spends its final hours of production settling into its rich, velvety texture, right in the cup. For the ultimate experience, they recommend enjoying Maia's thick, creamy texture by gently scooping into it rather than stirring. This way, you savor every smooth bite, just as we intended. Founder Hamilton Colwell joins Justin to unpack this delicious yogurt brand!

On this weeks podcast! Yogurt spillage! CSI Yogurt Playing dead Hob wipe  My puzzle!  Sherry (again!) The Tash Lads!  Beer or Bullshit You'll never find it Clearing the loft Seasonal tat!  People are annoying  Hardened Jemma Separate houses!  Short weather? bwtbpod@gmail.com Join our Patreon for exclusive episodes and early access here! https://www.patreon.com/bwtbpod A 'Keep It Light Media' Production Sales, advertising, and general enquiries: hello@keepitlightmedia.com Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Denae tells Kim the abysmal story of the Yogurt Shop murders.Sources:Significant Breakthrough Made in 1991 I Can't Believe It's Yogurt Murders | AustinTexas.gov 09/29/25The Austin, Texas, yogurt shop murders: Families, investigators remain haunted by unsolved case - CBS News By Erin Moriarty Ruth Chenetz, Stephanie Slifer, Anthony Venditti 12/12/25DNA helps solve 'haunting' yogurt shop quadruple killings more than 3 decades later - ABC News By Emily Shapiro 09/29/25Crime Junkie Podcast Infamous: Yogurt Shop MurdersFind us on Instagram at: Mysterious Mavens Podour Gmail: mysteriousmavenspod@gmail.comNot to braaaaag but our website: mysteriousmavenspod.comPlease rate us 5 stars!!!and as always SELF CARE FOR YOURSELF!!!

We often think of addiction in terms of alcohol, drugs, or gambling. But could you be addicted to comfort and how is it impacting your health goals? In this week's episode, we get real uncomfortable when our behaviors are called out (with love and compassion of course). If you're serious about your goals this year, make sure you listen to this episode. This week's recipe is Yogurt and Berry Sweet Potato Toast.

On November 6, 1998, a serial killer murdered 43-year-old Linda Rutledge in Lexington, Kentucky. She was killed in her parents' business, the Nixon Hearing Aid Center. Now, police in Lexington, Kentucky just announced that they have determined the culprit was serial killer Robert Eugene Brashers. He murdered women and girls across several states, and was also responsible for the quadruple homicide at I Can't Believe It's Yogurt. Find discounts for Murder Sheet listeners here: https://murdersheetpodcast.com/discountsCheck out our upcoming book events and get links to buy tickets here: https://murdersheetpodcast.com/eventsOrder our book on Delphi here: https://bookshop.org/p/books/shadow-of-the-bridge-the-delphi-murders-and-the-dark-side-of-the-american-heartland-aine-cain/21866881?ean=9781639369232Or here: https://www.simonandschuster.com/books/Shadow-of-the-Bridge/Aine-Cain/9781639369232Or here: https://www.amazon.com/Shadow-Bridge-Murders-American-Heartland/dp/1639369236Join our Patreon here! https://www.patreon.com/c/murdersheetSupport The Murder Sheet by buying a t-shirt here: https://www.murdersheetshop.com/Check out more inclusive sizing and t-shirt and merchandising options here: https://themurdersheet.dashery.com/Send tips to murdersheet@gmail.com.The Murder Sheet is a production of Mystery Sheet LLC.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On December 6, 1991, Austin, Texas, changed forever when four young girls—Eliza Hope Thomas (17), Jennifer Ann Harbison (17), Sarah Louise Harbison (15), and Amy Leigh Ayers (13)—were brutally murdered inside an "I Can't Believe It's Yogurt!" shop. This episode explores the 34-year journey from a horrific crime scene to the 2025 DNA breakthrough that finally identified the true killer. --For early, ad free episodes and monthly exclusive bonus content, join our Patreon! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode of The Milk Check, Ted Jacoby III welcomes Lloyd Metzger and TJ Jacoby of Valley Queen Cheese Company for a deep dive into the science, functionality and future of dairy proteins. The conversation starts at the molecular level – the difference between casein and whey – and builds toward the real-world implications for product developers, processors and nutrition brands. We cover: Why casein is built to carry calcium (and whey isn’t) How heat and pH change protein behavior Fast versus slow digestion and why both matter The role of whey protein in muscle maintenance, aging and GLP-1 nutrition What pro cream really is and why its value may be underestimated Why cellular agriculture is more niche than threat If you work in dairy, food formulation or nutrition, this is a protein conversation worth digesting. Got questions? We'd love to hear them. Submit below, and we might answer it on the show. Ask The Milk Check TMC-Intro-final[00:00:00]Ted Jacoby III: Hi everybody, and thank you for joining us today for this very special recording of the Milk Check Podcast. Today, our topic is: what is the future of dairy proteins? And we have two very special guests. The first is Lloyd Metzger, VP of Quality and Technical Services for Valley Queen Cheese Company, and formerly Professor of Dairy Science at South Dakota State University. And the second, particularly special to me, is my son TJ Jacoby, Whey Technologist for Valley Queen. A South Dakota State graduate. Someone who has been interested in dairy proteins since his first biology class in high school. Guys, thank you for joining us today and welcome to The Milk Check. Lloyd Metzger: Glad to be here. TJ Jacoby: Good to be on, Dad. Ted Jacoby III: It’s December 18th, 2025. Milk production in the US is up 4%. Milk production in Europe is up something similar. Milk production in New Zealand is up. Milk production in Argentina is up. We are definitely in an [00:01:00] environment today where the supply of milk and dairy is overwhelming demand, at least for the moment. Cheese prices are near historical lows. Butter prices are near historical lows. Nonfat milk, skim milk powder prices are on the low end of the range. This market is a market that feels heavy, and I think most people out there would say, it almost feels like even though we’re at lows, we may actually go lower before we go higher. And yet, on the other hand, there are whey proteins, Josh, if I’m not mistaken, whey proteins just hit historical highs. Josh White: Maybe the highest prices we’ve ever seen for whey protein isolate and WPC 80. Ted Jacoby III: So, we have an environment where the demand on the protein side is extremely strong, and the trends on protein consumption are extremely strong and really feel like they’re gonna be around for quite some time. We’ve got baby boomers retiring and whether it’s because of GLP-1s or it’s just a general knowledge and understanding of what human nutritional needs are as people age, they know that they need more protein in their [00:02:00] diet. So, it begs the question: what is going on with dairy proteins and whey proteins and how is this going to evolve in such a unique market where demand is so strong for protein right now? And so, I’m gonna ask the question first. What’s the difference at a molecular level between whey proteins and milk proteins? Because when we’re in an environment like we are now, where you’ve got the demand really, really high, you also have a market that’s gonna start looking for alternatives, simply because prices are so high. What is the difference between milk proteins in general and whey protein specifically? Lloyd Metzger: It’s important to talk about from a functional perspective how the proteins are different. I’m sure we’ll get into the nutritional differences between those proteins as well. It’s important to understand what’s driving those differences in functional characteristics. And it’s really all about calcium. The casein system is designed to carry calcium. The whey protein system is not designed to carry calcium. That differentiates the two groups of [00:03:00] proteins and makes their properties very different. TJ Jacoby: I’ll explain it like this. Milk proteins, there’s two classes of proteins, right? There’s casein and then there’s whey. The casein is used to make cheese, and then the whey protein is what comes off. So, the whey protein is everything that is not used to make cheese. So, the reason why casein proteins works so well for cheese because those proteins like to fall together in these spheres, they like to stick to one another. They like to stick to one another ’cause they have certain groups that latch onto the calcium and then they bridge with phosphate. When they do, they have multiple proteins, different types of casein proteins that bridge together with phosphate and then based on their repulsion forces, they stick together. Calcium and phosphates really help it stick when we make cheese. The outside of that casein, micelle, that ball, when we make cheese, that outside is stripped off, it becomes hydrophobic, and that causes those spheres to stick together. That’s a huge functional property of casein. Whey [00:04:00] protein is the opposite. Whey protein is really hydrophillic. It’s very polar. So, they like to float around in solution and stay floating around in solution. And they don’t like casein. It likes to stay separate from casein. And so, when you make cheese, it readily is released into the whey stream because it likes to stick with the water. In the same way, those kind of stick together with these sulfur groups. But when you heat it up, they unfold. And when they unfold, now there’s certain reactions that can take place. So, those are the two major differences between casein and whey. Lloyd, what did I miss? Lloyd Metzger: I would try to simplify it a little bit. The difference between casein and whey protein is casein is what’s trapped when we make cheese. And whey protein is the soluble protein that’s left over in the water phase of cheese. Cheese making is a dehydration process. We concentrate the fat and protein that’s in milk, the casein version of protein in milk. But you gotta look at the properties of those two [00:05:00] systems and the groups of protein. So, the casein protein is actually really stable to heat, but it is not stable to pH. So, casein will always coagulate at low pH. So, you lower the pH of milk, you get a yogurt-like product. That’s all the casein that’s coming out of the system. Whey proteins don’t mind a low pH, and they’ll stay soluble at a wide range of pH. But now, when you get to temperature, the complete opposite happens. Casein can handle super high temperatures and be very stable. Whey proteins can not handle high temperature at all, they start to gel. I think it’s important to look at the two different groups. Now you get into the functional differences between those two and the very different properties you have between those. Lloyd Metzger: That’s why you get all these products that are very different from each other. Why cheese is so much different than whey protein. And then you have these dairy products that are a combination that have the two together. So like when we make yogurt, we end up with the two products together and get this property that’s partway in between the two proteins. Ted Jacoby III: [00:06:00] Based on what you’re describing, when we’re talking about milk proteins, MPC 80, for example, there’s a higher level of calcium, I take it in milk proteins than compared to whey proteins. Is that true? Lloyd Metzger: Absolutely, but let’s remind everybody: milk protein is both casein and whey protein together at the normal ratio that’s in milk. So, of the protein, 80% is casein, 20% is whey protein. So, when you say milk protein, you’re actually meaning 80% casein and 20% whey protein. Now, when we talk about cheese or casein, we’re basically a hundred percent casein and 0% whey protein. Now, when we talk about whey protein, we’re essentially a 100% whey protein, no casein except for one fragment of casein that actually gets solubilized, as TJ described, and now actually becomes part of whey protein. Something that a lot of people don’t understand is that about 15% of what we call whey protein is actually a piece of casein that gets lost in the whey and now gets [00:07:00] captured and harvested in the whey protein manufacture process. But again, it’s important to remember milk protein is a 80 / 20 combination of casein and whey protein together. So, when you’re talking about milk protein, you’re actually talking about whey protein and casein together. Ted Jacoby III: It’s funny, I just learned something never really quite had my head around, and that’s that 80 / 20 ratio, that 80% of all the protein in milk is actually either alpha or beta casein. Correct? Lloyd Metzger: There’s actually four different casein fractions that are involved that make up that 80% of the total protein. Ted Jacoby III: Okay. The casein molecule isn’t really any bigger than most of the whey protein molecules, but they tend to clump together in those micelles. And so, they act as one big humongous mass compared to whey proteins. Correct? TJ Jacoby: Whey proteins may be collected like in pairs like two at a time, but casein proteins, there’s hundreds, right? Lloyd, that will just clump together. Thousands. TJ Jacoby: So, these spheres are absolutely massive protein complexes, but in fact there are a lot of little individual [00:08:00] proteins that make it up and they’re all bridged together with calcium and phosphate. Lloyd Metzger: It’s a packaging system that was designed to package up calcium and phosphorus. So, the whole casein system was designed by nature as a delivery vehicle for calcium and phosphorus, because calcium is not soluble by itself. Calcium phosphate is essentially rock. It’s the material that makes up eggshells. Think, think about a ground up eggshell that calcium phosphate complex is not soluble and it will sink to the bottom of your container of milk if you didn’t have the protein complex to hold it in solution. The analogy I use is it’s basically a kidney stone. Think about how much fun milking a cow would be if all the calcium and phosphorus was in the form of a kidney stone as you’re trying to milk the cow. All that calcium and phosphorus can be solubilized with the casein system and put it into solution and then make it so you can deliver that in a nutritional product. Ted Jacoby III: That makes perfect sense. That’s really cool. I think you guys also already touched on the differences in solubility as you were [00:09:00] describing the different proteins. But there’s differences in digestibility as well. What’s the source of that difference? TJ Jacoby: I’ll take this one. Returning back to the infant stage, I feel like we could set this up in light of why nature created these proteins. Dairy is the fundamental human food for infants. You have babies that can live up to a year off of just their mother’s milk. All the proteins that are found in there, those building blocks to grow an infant, can be boiled down to those two protein streams: whey protein and casein protein. The purpose of the casein protein for the infants is it’s fast acting. It’ll go right into the gut, and the gut is full of enzymes, but also really, really low pH, so low that it actually causes even those whey proteins to unfold. And It allows the stomach enzymes to break it up super, super fast and be absorbed. It’s considered one of the most bioavailable proteins known to man. It’s designed for that, that’s why nature created whey protein. Well, whey protein itself is also very nutritious. It has one of the highest concentrations of [00:10:00] essential amino acid, and the second highest known to man of branch-chain amino acids. That means it doesn’t have to be processed through the liver before it can be used by the human body. If your body’s actively using and consuming protein whey protein’s really good because it can be absorbed into your system and go right to the muscles. 33% of your muscle is branched chain amino acid. That’s what’s getting broken down while you’re working out. And then in the elderly, that’s what’s getting broken down that’s causing some muscle degeneration. Whey protein can help fortify that very quickly. However, all protein that is consumed in the body could also easily be processed through the liver with time. And so, if you have time, that’s where the casein comes into play. The casein, when it hits that acidic environment in the gut, it immediately clumps together. It actually creates cheese curds in the gut. And the reason why that’s so important is it slows down digestion so that slowly over time, that will be absorbed into the system. So it’s not [00:11:00] like a rush of energy right after the baby eats and then it goes away right away. Instead, it slows it down. The casein itself also likes to trap other nutrients. The casein in the gut will house the fat and the vitamins and the nutrients so that it’s slowly absorbed over the course of the next few hours before the baby’s next feeding. Ted Jacoby III: As a result of those digestibility differences, what are the differences in the amino acid profiles between casein and whey proteins? The body’s gonna need to break down most of that casein in order to absorb it. When the body breaks down that casein, what are the differences in the way that it absorbs some of those amino acid profiles and short-chain protein strands from the casein versus what’s readily bioavailable from the whey proteins? TJ Jacoby: Casein does not have the same percentage of those essential amino acids. It’s not as high, but it’s designed to be slow absorbing. Protein itself, it almost doesn’t matter the amino acid structure, as long as your body has enough of those vitamins and nutrients to absorb and to restructure it to [00:12:00] a different protein within the liver — that’s what your body needs. Most of us, the protein doesn’t have to be fast-acting. It’s not like our muscles are actively breaking down all the time. It can slowly be absorbed, be processed through the liver, and then used for almost any other function as long as we have all the vitamins and minerals that we need. Lloyd Metzger: Part of this huge shift we’re seeing in demand for protein, especially whey protein, this started 25, 30 years ago with bodybuilders and wanting to build muscle mass. And the realization that TJ mentioned: branch-chain amino acids are very important if you wanna rapidly put muscle mass on. It is also very important if you’re elderly or if you have sarcopenia where you’re starting to lose muscle mass. In those nutritional states, it’s really important to have high-level branch-chain amino acids, so you can put muscle on. Or if you’re on a GLP-1 medication where you’re not gonna be able to eat very much, you need a very efficient source of protein to build muscle mass. So there’s certain nutritional states where it is important to have branch-chain amino acids [00:13:00] and be able to get those from a protein like whey protein that has ’em at a very high level. But for the normal person, it’s not really all that relevant. You could get the protein you need from any protein that provides all the essential amino acids. Now, most plant proteins don’t do that. We’re talking about the difference between casein and whey protein. Both of them are an order of magnitude higher in nutritional quality than plant proteins because they have all the essential amino acids. And to TJ’s point, as long as you have the essential amino acids, the body can produce the non-essential amino acids from those essentials. Essential ones are amino acids the body can’t produce. You have to have those in the food you’re consuming to be able to produce the components you need. Josh White: We’ve got listeners from the dairy side of the equation and listeners from the utilization side that are making different products. And some of those customers are currently faced with the reality that a part of the equation for their adoption of whey proteins as an ingredient has shifted. The competition level’s very [00:14:00] high. They’re having more difficulty accessing some of it. And the price has changed quite a bit. And I think that when you’re talking about these products going into CPG applications as a lower inclusion rate ingredient, but with a lot of label power, being able to put whey protein, for instance, on that label, there’s several of them out there that are struggling to determine what the functional differences might be between the various dairy proteins. And what I’m afraid that is happening is some of these companies that are on the lower end of the value scale and can’t afford to keep up with all of the great products that are demanding whey protein or even milk protein, are gonnastart exploring alternatives outside of our space. and I think that we don’t want that, right? And what we’re seeing is this popularity of whey protein is driving a lot of customers for R&D projects to be asking us specifically for whey protein. And so help us understand what applications might make sense to use one, the other, or both. Lloyd Metzger: It completely depends on the product that [00:15:00] you’re after and the characteristics of the product that you want. Something like a beverage can go two different directions. So, if you’re gonna retort the beverage and put a lot of heat on it, you can’t do that with most whey proteins. They’re gonna gel. The most comparable protein to whey protein would be an egg protein. And everybody understands what happens when you heat eggs; they turn into a gel. So, whey proteins will happily do that. If you have a high enough concentration and you expose them to enough heat. Casein actually helps to protect whey protein from that coagulation. A lot of these high-protein beverages, they’re oftentimes a combination of casein and whey protein. They might alter the ratio a little bit from the 80 / 20. They might bump the whey protein up a little bit and have a 60 / 40 casein to whey protein. And so you’ll see ranges in that ratio of casein to whey protein, depending on the characteristics of the product that you’re actually after. The heat is a big piece of that. And then we go to pH as a big piece of what changes the functionality of casein to whey protein and makes you [00:16:00] change those ratios. Yogurt is another great example. You’ve got these super, super high-protein yogurts and a lot of cases they fortified with quite a bit of whey protein to be able to have more protein and still have the characteristics that you want in that product. In the protein bars, there’s all kinds of whey proteins there. In that application, you actually don’t even solubilize the protein. There’s hardly any water in that bar. It’s really almost a dry protein that has a plasticizer with it, some carbohydrates that actually make that edible. You’re almost eating a dry product. There’s a lot of food chemistry that goes into which product category you’re putting it in. There’s not this straight fast rule that you use whey proteins in this, you use casein and that. It depends on what food chemistry you use and how you put the blend together and then what processing you couple with that to get the characteristic that you’re actually after. Josh White: Can we spend a minute or two talking about the acidified products? They’ve gained a lot of popularity. The market potential is quite large. Can we talk a bit about the [00:17:00] differences between the clear WPIs and our traditional products? Lloyd Metzger: I wanna clarify the question. Are you talking specifically about whey protein only in the clear whey protein beverages versus the normal whey protein beverages? Ted Jacoby III: Yes. Lloyd Metzger: We really start to get into the weeds because we’ve got different whey products. So we’ve got whey protein concentrate. And then that comes in various forms. WPC 34 or WPC 80 are the most common. The 80 and the 34 correspond to how much protein on a dry basis those two products have. And they have whey proteins in the normal ratio that would be in the starting whey. Then we get into a group of products called whey protein isolates. And whey protein isolates go through an additional manufacturing process that allows you to purify the protein further and they’ll have more than 90% protein on a dry basis. And you may start to alter the ratio of the various whey proteins that were present in the starting whey. Now, when [00:18:00] we get into the clear whey protein isolates, we really start to alter the ratio of the proteins that are in there. We’ll also start to change some of the mineral profile of the components that are in that product. And then when we use those isolates in a formulation, we gotta be careful about all the other ingredients ’cause they’re gonna have an impact on whether or not the product is actually clear and whether or not it can be stable to heat. So, you can actually make whey protein stable to heat by controlling the mineral profile and controlling some of the processing conditions. You’re now taking a category of dairy ingredient and you’re starting to use technology IP to be able to provide specific functional characteristics that aren’t normally part of that ingredient. All of these may be called the same thing, and the basic consumer has absolutely no idea what the differences between all these things are. And when they’re looking at a label, they’re probably looking for the word whey protein, and that’s all they’re looking for. Josh White: As we’ve seen the market tighten up, we’ve seen [00:19:00] more inquiries and exploration about the use of pro cream,also called WPPC, also called WPC 70, so many different names. Definitely, in our experience, there’s quite a uniqueness as we originate this product from different manufacturers. Perhaps we can talk a bit more about what this product is and how it differs from the other proteins in the complex. Lloyd Metzger: I talked about WPC 80. That’s just the normal whey protein that we concentrate out of whey. And then, I mentioned whey protein isolate. To convert WPC 80 to a whey protein isolate, you use a filtration step called microfiltration. And in that microfiltration step, you remove any protein that is interacting with fat and take that out of the system. So, if you start with a normal WPC 80 and we’re gonna change it into a WPI. We are gonna go through a microfiltration process and we’re gonna lose about 25% of the protein that was there and all of the fat that was there. And [00:20:00] we’re gonna make a WPI out of that. And that WPI is gonna have about 75% of the protein we started with. The protein that we harvest out of that is actually pro cream. pro cream is just a byproduct of converting WPC 80 into WPI, and it’s gonna have about 25% of the mass of the protein that you started with, and all of the fat that was in that starting WPC 80 material. So that’s why you see it called high-fat WPC 30, and if you dry that down, it’s about a WPC 60. You can take that and blend that with WPC 34. You can do all kinds of things with that ingredient. Manufacturers are always trying to find a home for that. ’cause you’ve got a very high value product that’s easy to market in WPI. Ted Jacoby III: Lloyd, that pro cream, our hunch is there’s a lot more value in that pro cream than the market currently has its head around. Lloyd Metzger: they’re the same proteins that are in WPI, they’re just interacting with a fat. Now the fat [00:21:00] is very unique in that there’s quite a bit of phospholipid fat in there. And so there’s a lot of literature and research being done on the potential health benefits for brain development of phospholipids for infants as well as elderly to help with memory retention and actually help to prevent some Alzheimer’s effects. So, you see some companies starting to market that component that they’ve isolated. I think there is a lot of potential value there. But we’re in the early stages of where that’s gonna go. And you have some companies leading the way that are producing very specialized pro cream type products that are being used in infant nutrition or elderly nutrition. TJ Jacoby: But Lloyd, how do those phospholipids affect the shelf life of pro cream? Lloyd Metzger: They don’t help. The phospholipids are unsaturated fats or partially unsaturated and unsaturated fats are very easy to oxidize, so if they’re not handled properly, you’ll get very stale and oxidized off flavors in the product. It’s something you gotta be careful of. Ted Jacoby III: Oxidized fats, [00:22:00] another way to call that. That’s rancid, right? Yes. Lloyd Metzger: On its way to rancid. Josh White: Another selling point that people will make of the benefits of pro cream are IgGs. Can you guys explain a bit more of what that is to the layman? Lloyd Metzger: So, immunoglobulin is a protein that’s also present in milk. It’s really high in colostrum. It’s at very low levels in milk about 72 hours after the cow was started milking, the levels drop way down, but there is still a low level there. Those immunoglobulins are a very large protein. So when you go through your WPI manufacturing process, they’re gonna partition with that fat and that protein portion that you’re capturing. So they’re gonna go in that pro cream. Looking at the composition of IgG in the different waste streams, you’ll find it’s elevated in that pro cream portion. Now I’d be a little concerned about what kind of shape that IgGs in because you’ve seen a lot of heat [00:23:00] and different manufacturing conditions through that process. So you’d really have to be careful about what kind of claims you’re making based on what kind of shape that IgGs in. Mm-hmm. TJ Jacoby: For an infant, those IgGs will go right into the bloodstream. It’s whole proteins, but for us, it actually has to break up the protein entirely before it can be absorbed into our system. So what kind of functional benefits does IgG bring for an adult? I’d be curious to see what that literature entails. Mike Brown (2): Over the last couple decades, DNA technology has been used more and more to produce valuable proteins, often for medical use like insulin. Are we gonna see a point with the cost benefit of that kind of technology we’ll reach where we can actually use that to produce these whey proteins rather than using a cow? Lloyd Metzger: There’s different levels of concern depending on the particular protein. An individual protein and an individual soluble protein like beta-lactoglobulin and alpha-lactalbumin that are in [00:24:00] whey, those have more potential to be produced in a fermentation type process. ’cause they’re an individual protein. You can over express it, you can get a lot of that produced. But when you get to the complexities of multiple proteins that are in whey, that’s when it really becomes uneconomical to do that from a fermentation standpoint. ’cause you’ve gotta produce all of those individually, try to put ’em together, then purify ’em. What people forget is how efficient the cow is. The cow is essentially a walking fermentation tank that feeds itself, controls its own temperature, cleans itself up. All you’ve gotta do is get the milk out of it. When you look at all the steps that go into the process and what it takes to produce it, it’s really hard to beat the efficiency of a cow. Ted Jacoby III: Lloyd, am I right in assuming that the threat of cellular agriculture to dairy would come in the development of specific protein chains and amino acids, but probably not in terms of the complete [00:25:00] protein profile that is delivered in milk proteins and whey proteins. Lloyd Metzger: Correct. And it would be the very high-end, expensive. So the lactoferrin. It would be your first one or some of the IgG, anything that is at low concentration and very high value. Because even if you did everything perfectly, you’re probably still talking $25 to $30 a pound in the manufacturer and isolation process. Well, we we’re really excited about $11 whey protein isolate. Right? You know, and that’s still half the price. Ted Jacoby III: Makes sense. Lloyd, TJ, this was an absolutely fantastic discussion. This was exactly what I wanted to get out of it. I can tell you I learned quite a bit today and I’m sure our listeners will too. Thank you so much for joining us. We really appreciate it. Lloyd Metzger: No problem. Happy to do it. TJ Jacoby: Truly special to be on today, Dad. I grew up listening to a lot of these podcasts, right? Now we’re here, now we’re on it together with you. So, no, it was truly special.[00:26:00]

Ricetta Mousse allo YogurtLivello A1#Natale #Italia #Italy #Christmas #Weihnachten #ItalienRicetta per un dolce da servire a Natale Una ricetta facile, facile per un dessert leggero a Natale Buongiorno cari amici e amanti dell'italiano e benvenuti all'ultimo episodio dedicato al Natale per quest'anno.Come promesso vi do in questo episodio la ricetta per un dolce facile, facile e anche leggero da preparare per la Vigilia o anche per il giorno di Natale.Per prima cosa vediamo i vocaboli più difficili per capire bene la ricetta: lamponi = Himbeeren/rasberriesmirtilli = Heidelbeeren/blueberriesfragole = Erdbeeren/Strawberriesmontare = steif schlagen/to whipfruste elettriche = elektrischer Schneebesen/whiskzucchero a velo = Puderzucker/Icing sugarciotola = Schale/bowlsac a poche = Spritzbeutel/pastry bagspatola =Küchenspatel/paddlescaglie di cioccolato = Schokosplitter/chocolate flakesMousse allo yogurt con frutti rossi – la ricetta è per 4 persone.Partiamo con gli ingredienti:200 ml di panna250 grammi di yogurt20 grammi di zucchero a velofrutti di bosco: lamponi, mirtilli, fragole. Potete usare i frutti freschi, ma se non li trovate potete usare anche quelli surgelati.Ora passiamo al procedimento:versate la panna vegetale liquida e fredda da frigorifero in una ciotola dai bordi alti e montatela con le fruste elettriche. Montatela a metà (non proprio montata fino in fondo). Quando sarà montata per metà prendete lo yogurt e mescolateci lo zucchero a velo.Versate lo yogurt nella panna e continuate a montare con le fruste elettriche. Continuate finchè non sarà ben montata. Fate rassodare in frigorifero per almeno 15 minuti, Mettete poi una parte di mousse in bicchieri con l'aiuto di una sach a poche o di una spatola.Lavate e asciugate accuratamente i frutti rossi, mettetene una parte nel bicchiere sopra la mousse di yogurt e ricoprite con altra mousse.Decorate con i frutti di bosco.Eventualmente si possono anche aggiungere delle scaglie di cioccolato. Servite la mousse di yogurt ai frutti di bosco subito o conservate in frigorifero, coperta da pellicola, per massimo 24 ore.Cari amici questa ricetta è proprio facile e veloce, ma anche buona. Siamo arrivati agli sgoccioli, non mi resta che augurarvi buon Natale e felice anno nuovo.Ci sentiamo nel 2026. Ciao, ciao da Luisa!...- The full transcript of this Episode (and excercises for many of the grammar episodes) is available via "Luisa's learn Italian Premium", Premium is no subscription and does not incur any recurring fees. You can just shop for the materials you need or want and shop per piece. Prices start at 0.20 Cent (i. e. Eurocent). - das komplette Transcript / die Show-Notes zu allen Episoden (und Übungen zu vielen der Grammatik Episoden) sind über Luisa's Podcast Premium verfügbar. Den Shop mit allen Materialien zum Podcast finden Sie unterhttps://premium.il-tedesco.itLuisa's Podcast Premium ist kein Abo - sie erhalten das jeweilige Transscript/die Shownotes sowie zu den Grammatik Episoden Übungen die Sie "pro Stück" bezahlen (ab 20ct). https://premium.il-tedesco.itMehr info unter www.il-tedesco.it bzw. https://www.il-tedesco.it/premiumMore information on www.il-tedesco.it or via my shop https://www.il-tedesco.it/premium

Just before midnight on December 6, 1991, an Austin, TX patrol officer called in a fire at a yogurt shop and requested firefighters and additional officers. Once they managed to get the fire under control, firefighters discovered the bodies of four teenage girls in the burned out remains of the building, all having been shot execution style and the building torched to cover up the crime.Almost immediately, investigators on the case ran into a dead end, as leads were scarce and the fire and efforts to extinguish it destroyed or compromised critical evidence. In short time, the case went cold and the residents of Austin moved on. To their surprise, nearly ten years later, Austin detectives announced they'd arrested for young men for the crime, two of whom confessed, and it seemed like, after a long delay, justice would finally be served; however, in this case, justice was still a long way off and when it finally arrived, it came tainted by police misconduct.ReferencesAssociated Press. 1992. "Arrests no relief to families of slain teen-agers." Fort Worth Star-Telegram, October 23: 43.Austin American-Statesman. 1999. "American digest quotes of the week." Austin American-Statesman, October 10: 1.CBS News. 2009. "Deadly encounter." 48 Hours, March 9.Copelin, Laylan, and Leah Quin. 1999. "Police say 2 confessed to killings at yogurt shop." Austin American-Statesman, October 7: 1.Gamboa, Suzanne. 1999. "16-year-old told police in 1991 he had weapon." Austin American-Statesman, October 7: 8.Garcia, Kimberly. 1992. "In the shadow of death." Austin American-Statesman, March 6: 1.—. 1991. "Profiles of killers released." Austin American-Statesman, December 18: 27.Haglund, Kerry. 1991. "More than 1 raided shop, police say." Austin American-Statesman, December 10: 1.—. 1991. "Officials say they have few leads in yogurt shop killings." Austin American-Statesman, December 24: 11.—. 1991. "Slayings of teens stun friends, families." Austin American-Statesman, December 8: 27.Hall, Michael. 2001. "Under the Gun." Texas Monthly, Janaury: 94-115.Lindell, Chuck, and Kerry Haglund. 1991. "The spark of fear." Austin American-Statesman, December 15: 1.Lowry, Beverly. 2016. Who Killed These Girls: The Unsolved Murders that Rocked a Texas Town. New York, NY: Vintage.Martinez, Sylvia. 1991. "Teens' violent deaths mourned." Austin American-Statesman, December 9: 1.Michael Scott v The State of Texas. 2007. PD-0862-05 (Court of Criminal Appeals of Texas, June 6).Pettaway, Taylor. 2022. Rape, murder of four teen girls in Austin yogurt shop remains unsolved 31 years later. December 12. Accessed October 23, 2025. https://www.expressnews.com/news/local/article/Austin-yogurt-shop-killings-17648880.php.Quin, Leah. 2000. "Video could damage yogurt shop case." Austin American-Statesman, May 31: 1.Rivera, Dylan. 1999. "'A decent kid' with a new family and a job." Austin American-Statesman, October 7: 8.Stanley, Dick. 1991. "Robbery may be motive in teens' slayings." Austin American-Statesman, December 8: 1.Vine, Katy. 2025. "How police finally solved Austin's most notorious cold case." Texas Monthly, October 3.Ward, Pamela. 1991. "Classmates try to cope with slayings." Austin American-Statesman, December 10: 1.Wilson, Janet. 1999. "For families, excruciating memories reawakened." Austin American-Statesman, October 7: 1. Cowritten by Alaina Urquhart, Ash Kelley & Dave White (Since 10/2022)Produced & Edited by Mikie Sirois (Since 2023)Research by Dave White (Since 10/2022), Alaina Urquhart & Ash KelleyListener Correspondence & Collaboration by Debra LallyListener Tale Video Edited by Aidan McElman (Since 6/2025) Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

#316. If Martha Stewarting your own yogurt isn't for you, just give us like three minutes and we'll dive into a magical conversation led by Dillon and his recent family trip to Disney. From tear-inducing moments with his daughter to Dillon finding his own youth at Galaxy's Edge, we experience the joy with him. I dare you to try listening without smiling to yourself as the heat gets turned up in your heart cockles. Also, a Florida man is driving an interesting billboard for his two different businesses and more than Dillon's heart cockles were warmed at a rest area's men's room. Expel your lungs, sit in front of your most comforting air purifier, and enjoy this episode! Thank you, Dillon for sharing some core memories with all of us. Speaking of Disney, did any of you catch Funday Night Football? Monster's Inc. took over a broadcast of some NFL action and we share our thoughts! Share yours via the LinkTree below, and until next time, be kind to each other.FTM Merch! - https://www.teepublic.com/user/fromthemiddleLinkTree - https://linktr.ee/fromthemidpodVOICE MAIL! Comment, ask a question, suggest topics - (614) 383-8412Artius Man - https://artiusman.com use discount code "themiddle"

Steve Kramer has dedicated his career to law enforcement. First, he served as a deputy county attorney, prosecuting cases for the Maricopa County Attorney's Office in Phoenix, Arizona. Then he went to work for the Federal Bureau of Investigation as in-house counsel. Today, he will talk to us about his involvement in solving cases like the Golden State Killer and the 1991 Austin yogurt shop murders.Check out Indago here: https://www.indago.ai/Find discounts for Murder Sheet listeners here: https://murdersheetpodcast.com/discountsCheck out our upcoming book events and get links to buy tickets here: https://murdersheetpodcast.com/eventsOrder our book on Delphi here: https://bookshop.org/p/books/shadow-of-the-bridge-the-delphi-murders-and-the-dark-side-of-the-american-heartland-aine-cain/21866881?ean=9781639369232Or here: https://www.simonandschuster.com/books/Shadow-of-the-Bridge/Aine-Cain/9781639369232Or here: https://www.amazon.com/Shadow-Bridge-Murders-American-Heartland/dp/1639369236Join our Patreon here! https://www.patreon.com/c/murdersheetSupport The Murder Sheet by buying a t-shirt here: https://www.murdersheetshop.com/Check out more inclusive sizing and t-shirt and merchandising options here: https://themurdersheet.dashery.com/Send tips to murdersheet@gmail.com.The Murder Sheet is a production of Mystery Sheet LLC.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In 1905, a Bulgarian named Stamen Grigorov made a discovery. Inspired by a wave of researchers studying the secret to long life, he decided to put under the microscope a food that he ate daily: yogurt. Today, the Bulgarian bacteria he found is memorialized in a one-of-a-kind museum in his hometown.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Four teenage girls were found murdered inside a yogurt shop after closing. The investigation stretched on for years, leading to confessions that were later recanted and convictions that didn't hold. If you're struggling with OCD or unrelenting intrusive thoughts, NOCD can help. Book a free 15 minute call to get started: ⁠https://learn.nocd.com/killer⁠ For a limited time get 40% off your first box PLUS get a free item in every box for life. Go to https://Hungryroot.com/killer and use code killer.  Get exclusive Killer Instinct content on my patreon : ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/killerinstinct ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you like the show, telling a friend about it would be helpful! You can text, email, Tweet, or send this link to a friend: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/KillerInstinctPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Savannah on IG: @savannahbrymer Follow Savannah on Twitter: @savannahbrymer Get exclusive Killer Instinct content on my patreon : ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/killerinstinct ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ If you like the show, telling a friend about it would be helpful! You can text, email, Tweet, or send this link to a friend: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠http://bit.ly/KillerInstinctPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Savannah on IG: @savannahbrymer Follow Savannah on Twitter: @savannahbrymer Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week on True Crime Rundown, Ellyn and Joey discuss the Yogurt Shop Murders which were solved after 34 years. They also cover Donna Adelson's recent sentencing. Then they discuss Talia C. Teneyuque, who was recently accused of food stamp fraud. Learn more about your ad choices. Visit megaphone.fm/adchoices