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Is milk wholesome? Should we be drinking milk? Milk from where? Cows, goats, almonds, coconuts, humans? Lori Saporito will explain the dirty details of how and why people should or shouldn't drink or eat dairy. She'll also be so kind as to tell us how best to prepare milk if we're going to imbibe. Will I have to say good bye to cheese for ever too?
Lori is currently enrolled in the Food Therapy program at The Natural Gourmet Institute in Manhattan; a one-year program that focuses on how we can use the information given to us through our food choices to create healthier bodies.
Do you suffer digestive discomfort, fatigue/extreme sleepiness, brain fog, joint pain, severe muscle tension/spasms, allergy symptoms, or headaches. Have you wondered whether you should eliminate gluten or dairy from your diet? Or have you decided that you should, but find the idea intimidating?
Tune into this rich bold jazzy conversation with Erika Dworkin! We will discuss what it means to go gluten and dairy free, the important health reasons to do so, and how to do it (almost) painlessly. Erika will share some online resources where you can learn more, and food brands that meet your needs and how to enjoy eating out!
Erika is a Certified Lifestyle Educator and a Nutrition Consultant at the Manchester Parkade Health Shoppe, her family’s nutrition center that has been serving the community since 1956. She regularly contributes nutrition articles to Natural Nutmeg Magazine. Michael Dworkin, PD, CCN, a Connecticut-certified clinical nutritionist and registered pharmacist with a doctorate in pharmacy, has mentored Erika in nutrition throughout her life, and she is currently preparing for Board Certification in Holistic Nutriton. She lives a healthy gluten- and dairy-free lifestyle.
A TOUR OF THE DAIKEN DAIRY IN MANATEE COUNTY FLORIDA. Jerry & Karen Dakin own and operate Jerry Dakin Dairy milking 1,400 Holstein cows and are pleased to announce the addition of Dakin Dairy Farms Milk Plant and Agritours. The public is welcome to experience a working farm with educational and farm fun attractions creating memories that will last a lifetime.
Mary Ellen Sanders is an internationally recognized consultant in the area of probiotic microbiology. She helps food and supplement companies develop new probiotic products, provides technical support for enhancing existing probiotic product lines and offers perspective on paths to scientific substantiation of probiotic product label claims. She is also very active in communication efforts on probiotics, with numerous written, oral and video pieces. She has published on efficacy substantiation, microbiology and regulatory issues pertaining to probiotics, coordinated or collaborated on clinical studies to validate probiotic efficacy, served on GRAS determination panels, participated in the working group convened by the FAO/WHO that developed guidelines for probiotics, and served on the World Gastroenterology Organization Guidelines Committee preparing guidelines for the use of probiotics and prebiotics for gastroenterologists. She also served on the Product Integrity Working Group of the NIH National Center for Complementary and Alternative Medicine and as a Science Communicator for the Institute for Food Technologists. Dr. Sanders has volunteer appointments as a visiting Research Scientist at California Polytechnic State University, San Luis Obispo, and as a Clinical Instructor in the Department of Family Medicine, University of Colorado at Denver. She also participated in an NIH project titled “Federal Regulation of Probiotics: An Analysis of the Existing Regulatory Framework and Recommendations for Alternative Frameworks,” being coordinated at the University of Maryland School of Law, and has served on the scientific organizing committees for several probiotic conferences, including ones organized by New York Academy of Sciences and FASEB.
Latest on my beekeeping and "hardware" in cattle (how to prevent it), Also immigration, the Hoard's Dairyman and me. Hoards is going to publish my thoughts on illegal immigrants and the dairy industry. Its an interesting story with some lessons on dealing with the press.
Arbonne is a 33-year old health and wellness company. They have designed a 30-day get fit program to help you transform into a healthier lifestyle. You will feel better, look better, have more energy and be healthier. This program will reveal foods that are sabotaging your health, rid your body of toxins, reset your metabolic thermostat, reduce food cravings, renew unhealthy skin and rediscover your health and vitality. Along with the 30-day get fit package there is a program guide which will provide you with five keys to health: eat clean, increase nutrient intake, eliminate acidic, allergenic and addictive foods, balance your blood sugar and support elimination organs; seven simple steps to get started; a sample day; whole food choices; workout suggestions; post-program; a shopping guide; recipes and testimonials. Arbonne’s products for the 30-day get fit program are vegan and formulated without gluten, dairy or soy and have no artificial colors, flavors or sweeteners; no cholesterol or trans fats and no animal products. There are protein shakes, fizzie sticks, a fiber boost, daily detox tea, fit chews/nutrition bars, power packs, digestion plus, a Metabolism boost, a 7-day body cleanse and a spray Vitamin D + B12. Special Guest today Ms. Ella Kneessi District Manager, Independent Consultant Arbonne International USA/UK/Australia and Canada Home: 703-644-5509 Mobile: 571-213-1965 Email: firstname.lastname@example.org Website: www.ellakneessi.myarbonne.com A GIFT OF HEALTH, WELLNESS & ABUNDANCE
Pauli Halstead is a chef who integrated her many years of experience with fine California wine country cuisine into her cookbook, Primal Cuisine, Cooking for the Paleo Diet.
Pauli's focus on fine food, lovingly prepared, is coupled with her philosophy that exclusively grass-fed meat, sustainably caught wild fish, “pastured” poultry and dairy, and organic vegetables, nuts, seeds and berries, are the basic building blocks to optimum physical and mental health. Pauli further educates on how our food choices impact the environment. Click to learn more.
Try and wrap your mind around this one...
Big-Dairy has petitioned the FDA to allow Aspartame to be added to milk and 17 other dairy products without having list it on the label!
Why? They claim it's for the benefit of our children's health.
In this upside-down world, synthetic toxins are now beneficial for our kids...and your right to know what's in your family's food is being kept from you for your own good.
Woe to those who call evil good, and good evil!
So, wipe off your artificially-sweetened milk moustache and join Dr. Jeff and Chaim once again bring light in the darkness in "Got Milk? Get Aspartame?"
Public comments to the FDA taken until May 21, 2013: https://www.federalregister.gov/articles/2013/02/20/2013-03835/flavored-milk-petition-to-amend-the-standard-of-identity-for-milk-and-17-additional-dairy-products
Join the Revolution: www.BiblicalHealth.tv
*****SHOW ACTUALLY STARTS AT THE 2 MINUTE MARK DUE TO TECHNICAL DIFFICULTIES**************
Join us today for another infomative show.
In this episode Dr. Henry opens his discussion with the top three most dangerous pain medications. Pain medications and the adverse drug reactions to them are fourth leading cause of death in the US. Dr. Henry also discusses the link between prostate cancer and protein and calcium from dairy. Additionally he talks about the benefit of citrus fruits on reducing breast cancer. Dr. Henry also discussed dandelion root and its benefits on both the kidneys and the liver. Join us for this exciting episode for these topics and much much more.
The Living Kitchen is the show where real food, food intolerances and preparedness become a sustainable lifestyle. This week on The Living Kitchen, KerryAnn and Jeff answer listener questions from previous podcasts on making sourdough starter, dealing with a dairy intolerance, the free bone broth class, acidic foods in canning, how to use canned meat, reusable canning lids and wide-mouth erases regular-mouth jars. Free Bone Broth Class Website with show notes Facebook Twitter YouTube
When is green champagne a welcome sight at a wedding reception? When it’s poured by Beth Parentice of Eco-Bar. “More and more spirit companies are making their products organically—not using preservatives and pestacides. And if it’s a hard liquor that uses corn or wheat, the distillers are using organic corn or wheat,” she tells I Do Radio host Angela Chester. “What we do is not only use organic spirits, but we combine them with organic juices or herbs or dairy products. “We’re also economical because we don’t usually come with a full bar. Most clients will choose about three signature cocktails, plus one wine and one beer.”