Eating

Euro-Tripping Part II: Barcelona

Here we are making our way down to Barcelona in Southeast Spain! Come along as Angelo and I review my time at Spannabis. We talk about the cannabis culture of Spain, opposite ends of the food spectrum between the Russian Salad (not my favorite) and the Iberico Ham (my absolute favorite).  And I go over my adventures around the surrounding community, L'Hospital.

So light up some of your favorite cannabis, slice up some ham, and join us for A Slice of Cannabis!

Find us on Instagram @asliceofcannabis @the_ruggedgent

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And come check out our FREE Discord where you can share your food pictures, look over show notes from past episodes, and more! https://discord.gg/PPnhAU5fR7

Welcome back for a new season of A Slice of Cannabis! This season we are starting by going over my trip to Europe last year. We will start in the Northeastern part of Spain known as the Basque region of Europe.

I went to Bilbao, the unofficial capital of the Basque region. Angelo and I talk about the area itself, how I wandered into a crucifixion museum, and of course the amazing food I experienced. I really wish I had more time to spend in Bilbao, but a recap with my friend was really nice and I think you will enjoy following along as well.

So join us for some Pinchos and Blind Cake while we go over this amazing part of the world, Bilbao, Spain!

Find us on Instagram @asliceofcannabis @the_ruggedgent

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Happy Holidaze and welcome in for Slivers of Slice! We took our inspiration today from the episode with our friend Rhizo Rich. Now Snickerdoodles have an interesting and chewy history, much like the cookie!... OK, OK, it's not chewy but it is more complex than you may have thought. Like, were you aware this cookie more than likely started as a bar style treat and not a cookie at all?!?! Shocking, huh? lol

We also give a brief history of two other American favorites, Banana Bread 🍌🍞 and Peanut Butter Cookies 🥜🧈🍪 And then Angelo and I wrap up with some of our Holi-DAZE memories. Let's get nice and baked this Holiday week and enjoy a Sliver of Slice with us!

Please help us defeat the evil Algorithm by hitting Like, Subscribe, tell your friends, and leave a comment! It really helps us when you do so, so thank you 💚

Find us on Instagram @asliceofcannabis @the_ruggedgent 

And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/xkeht65h

Happy Holidays and welcome in for a new Sliver of Slice. Todays episode is about Cotija Cheese and then some cannabis history about Latin America. Angelo and I discuss the origins of the salty, crumbly goodness known as Cotija cheese. Where it comes from in Mexico, how long it has been around, and how this cheese is not vegetarian.

We also talk about some more cannabis history from Mexico and a little talk about older strains, like Acapulco Gold. So maybe for this episode take your joint, slather it with some concentrate, then dust them wets with some keif like you would your elote with some Cotija. Now let's get toasty and enjoy a Sliver of Slice!

Please help us defeat the evil Algorithm and Like, Subscribe, Tell your friends and leave a Comment! It really helps us when you do, so thank you 💚

Find us on Instagram @asliceofcannabis   @the_ruggedgent 

And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/GtfnZhqd

This week's Addicted to Fitness details how you can navigate food choices this holiday season. Nick and Shannon describe how pre-feast workouts, prioritizing healthy eating leading up to a holiday celebration, not skipping meals, and several other tips can help anyone not feel guilty about enjoying goodies this holiday seaon. They also share the strength, flexibility/mobility, and mental health challenges for week 4 of the Pre-Holiday ATF Fitness Challenge. Follow the podcast profile on Instagram @TheATFPodcast. Give it a listen and let us know what you think by leaving a rating & review in Apple Podcasts.

This time on Slivers of Slice we are going to take a look at the fermented food world and focus on  kimchi. This food was mentioned during the Jordan River episode of Slice. Looking into the history with Angelo was quite the history lesson in food but also the region of Asia including Korea, China, and Japan. Much more here than just a way to preserve food over the winter.

And then the cannabis history in this part of the world is fascinating! From the ambiguous tales of North Korea's relationship with cannabis and hemp to the temples built to the Immortal Cannabis Goddess, Magu! Whaaaaat?!?! Her name translates to Hemp Maiden 😍 Come join us for some food and history as we learn about kimchi and the hemp maiden, Magu, on this episode of Slivers of Slice!

Find us on Instagram @asliceofcannabis @the_ruggedgent 

And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more!

Tricia and Barbara discuss felling comfortable in the family kitchen and how to communicate about how to make food and what to eat.

For our inaugural episode of Slivers of Slice we welcome Angleo Miller back on the show to talk about the MexItalian pasta dish mentioned in the  Danielle Zecca episode Elote Agnolotti. Elote (aye-low-tay) being the delicious Mexican street corn, is used to fill the Italian pasta dish Agnolotti (ah-nyoh-LAH-tee) which is similar to ravioli. Angelo and I talk about our experiences with both foods, personally and professionally.

We then shift to cannabis history, and since this food is influenced by two different countries, we decided to take a look at Italy this time. So break out the pasta roller and while you're at it roll a J, and join us for a Sliver of Slice! 

Find us on Instagram @asliceofcannabis @the_ruggedgent 

And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/xqVfVz8W

Everyone from the Buddha to the Stoics have exhorted us to remember that we’re going to die. So what are we to make of Dr. Mark Hyman? He’s a physician and a student of Buddhism who is just out with a new book, called, “Young Forever.” In it, he argues that your biological age can be reversed even as you grow chronologically older. So we decided to have him on, learn about his approach, and gently grill him on some of the things that made us most skeptical. 

This is the second part of our new six-part series, Get Fit Sanely series, where we are trying to help you to make sense of the noise around getting fit–and to do so without losing your mind.

A little bit more about Dr. Hyman: He is a practicing family physician, the Founder and Senior Advisor for the Cleveland Clinic Center for Functional Medicine, and a  fifteen-time New York Times best-selling author. He also has his own podcast, called The Doctor’s Farmacy.

In this episode we talk about:

• Whether there’s a tension between Mark’s approach and Buddhism
• Whether it’s realistic for people alive today to think that we could make it to 150 or 200 years old
• Mark’s contention that he is in better shape at 63 than he was at 40
• His take on intuitive eating
• His top line recommendations on exercise
• The benefits of cuddling
• His response to critiques of functional medicine
• Whether his longevity routine is something regular people can do
• The research on cold plunges and saunas
• His advice on alcohol

Full Shownotes: https://www.tenpercent.com/podcast-episode/dr-mark-hyman-609

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This episode is brought to you by Rupa Health and Athletic Greens.

You can exercise, meditate, sleep, and take all the supplements in the world, but unless you focus on high-quality, nutrient-dense whole foods personalized to your own needs and preferences, you will not achieve health or longevity. The Pegan Diet is an inclusive, flexible frame that is built on the principles of quality, food as medicine, and personalization. It is designed to be low glycemic (low in starch and sugar), rich in good fats, anti-inflammatory, detoxifying, hormone balancing, energy boosting, and gut healing. It is nutrient dense and rich in longevity phytochemicals, polyphenols, antioxidants, and microbiome-healing fibers. It is designed to regenerate both human and planetary health, which are inseparable.

In today’s episode of my series I’m calling Health Bites, I walk you through exactly how to follow the Pegan Diet.

This episode is brought to you by Rupa Health and Athletic Greens.

Rupa Health is a place where Functional Medicine practitioners can access more than 2,000 specialty lab tests from over 35 labs like DUTCH, Vibrant America, Genova, and Great Plains. You can check out a free, live demo with a Q&A or create an account at RupaHealth.com.

AG1 contains 75 high-quality vitamins, minerals, whole-food sourced superfoods, probiotics, and adaptogens to support your entire body. Right now, Athletic Greens is offering 10 FREE travel packs with your first purchase by visiting athleticgreens.com/hyman.

Here are more details from our interview (audio version / Apple Subscriber version):

• How I came to create the Pegan Diet (2:50 / 00:58) 
• Key principles of eating well (4:11 / 1:45) 
• Eat a lot of plants (7:12 / 5:25)) 
• Foods with healthy fats (8:06 / 6:17) 
• The benefits of eating meat (9:25 / 7:35) 
• Getting adequate protein as a vegan (10:41 / 8:52)
• Sourcing and selecting fish (11:05 / 9:13)
• The best type of grains (11:47 / 9:55) 
• Avoid refined sugar (12:57 / 11:05) 
• Eliminate seed oils (13:15 / 11:24) 
• Avoid or limit dairy (13:33 / 11:41) 

Mentioned in this episode

Environmental Working Group 

Monterey Bay Aquarium consumer guides

NRDC Mercury Guide 

Time to Question Everything You Know About Milk

Young Forever

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This episode is brought to you by Sunlighten, BiOptimizers, AirDoctor, and Athletic Greens.

Humans are a reflection of our environments and what we consume. When it comes to extending our health span—the number of healthy years we exist on this planet—it is critical to pay attention to what we consume, and that means paying attention to what our food consumes. I’m excited to sit down with my good friend, Dr. Jeff Bland, to discuss exciting new research from his recent clinical trial on the impact of phytochemicals on immune system aging and how to utilize the power of nature’s anti-aging wisdom through food.  

Dr. Bland is the founder of Big Bold Health. Through Big Bold Health, Dr. Bland is advocating for the power of Immuno-Rejuvenation to enhance immunity at a global level, often through the rediscovery of ancient food crops and superfoods. Dr. Bland and his wife, Susan, founded The Institute for Functional Medicine in 1991, and the Personalized Lifestyle Medicine Institute in 2012. Dr. Bland is the author of The Disease Delusion: Conquering the Causes of Chronic Illness for a Healthier, Longer, and Happier Life, as well as countless additional books and research papers.

This episode is brought to you by Sunlighten, BiOptimizers, AirDoctor, and Athletic Greens.

Right now, you can save up to $600 on your Sunlighten purchase. Visit Sunlighten.com/mark-hyman and mention my name, Dr. Hyman, to save.

BiOptimizers is offering my listeners 10% off Sleep Breakthrough. If you buy two or more you’ll get a free bottle of Magnesium Breakthrough. This is a limited-time offer. Go to sleepbreakthrough.com/hyman and use the code hyman10.

Right now, if you go to drhyman.com/filter you can get AirDoctor purifiers for $329. That’s $280 dollars off the normal price.

Right now, Athletic Greens is offering 10 FREE travel packs with your first purchase by visiting athleticgreens.com/hyman.

Here are more details from our interview (audio version / Apple Subscriber version):

• Learnings about human longevity from plant genetics (9:12 / 5:42) 
• The role of phytochemicals in human health (15:59 / 13:41) 
• The hormetic effects of eating plants (22:10 / 18:10) 
• How Dr. Bland discovered the benefits of Himalayan tartary buckwheat (28:20 / 24:34) 
• The immune system and the aging process (30:30 / 26:37) 
• Inflammation and the aging process (35:31 / 31:30) 
• Rejuvenating our immune system to reverse aging (39:37 / 35:57) 
• Top foods to eat for longevity (57:56 / 53:55) 

Learn more about the Integrative Healthcare Symposium. 

Gain access to Integrative Practitioner, the only online interdisciplinary resource and community for integrative healthcare providers, by becoming a Gold member today. Use the code FARMACY10 at checkout for a $10 discount off your annual membership here. 

Hosted on Acast. See acast.com/privacy for more information.

This episode is brought to you by Paleovalley, ButcherBox, and Athletic Greens.

Many of us turn to food as a form of comfort, whether it’s due to not being able to tolerate difficult feelings or not having other forms of pleasure, and it leads to a dependence on using food to soothe and disconnect from our emotions. What we don’t realize is that emotional eating is natural and inborn, and it’s not a matter of having too little willpower. The good news is there are so many things we can do to break unhealthy patterns and cultivate a different relationship with food.

In today’s episode, I talk with Marc David and Lisa Lampanelli about why so many of us find ourselves eating when stricken with tough emotions, why it’s normal, and what to do about it.

Marc David, MA, is the bestselling author of the books Nourishing Wisdom: A Mind-Body Approach to Nutrition and Well-Being and The Slow Down Diet: Eating for Pleasure, Energy, and Weight Loss, a frequent speaker and consultant, and host of the celebrated Psychology of Eating Podcast. Marc is also the founder of the Institute for the Psychology of Eating, the world’s only health coaching program devoted to teaching the principles of dynamic eating psychology and mind-body nutrition.

You probably recognize Lisa Lampanelli’s name from the world of comedy, where she has had a career spanning more than 30 years. She has numerous tours, Grammy nominations, and national TV guest appearances and specials under her belt. Lisa made national headlines in 2012 when she lost more than 100 pounds with the help of bariatric surgery. The comedian went on to speak with unflinching honesty about her lifelong food and body-image issues and has since gone from insulter to inspirer. Now in her 50s, she’s done a career overhaul and works as a life coach, food and body-image workshop leader, speaker, and storyteller.

This episode is brought to you by Paleovalley, ButcherBox, and Athletic Greens. 

Paleovalley is offering my listeners 15% off their entire first order. Just go to paleovalley.com/hyman to check out all their clean Paleo products and take advantage of this deal.

For a limited time, new subscribers to ButcherBox will receive ground beef FOR LIFE. When you sign up today, ButcherBox will send you two pounds of 100% grass-fed, grass-finished beef free in every box for the life of your subscription plus $20 off. To receive this offer, go to ButcherBox.com/farmacy.

AG1 contains 75 high-quality vitamins, minerals, whole-food sourced superfoods, probiotics, and adaptogens to support your entire body. Right now, Athletic Greens is offering 10 FREE travel packs with your first purchase by visiting athleticgreens.com/hyman.

Full-length episodes of these interviews can be found here:

Marc David

Lisa Lampanelli

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This episode is brought to you by Rupa Health, BiOptimizers, Mitopure, and Joovv.

Skeletal muscle is the currency of healthy aging; it’s an essential lever in maintaining optimal metabolic health, reducing body fat, and supporting longevity. And a major piece of building and maintaining muscle is protein consumption. Today, I talk with Dr. Don Layman about the science of muscle mass, optimal protein requirements for chronic disease prevention, performance, and much more. 

Dr. Layman is a Professor Emeritus in the Department of Food Science & Human Nutrition at the University of Illinois at Urbana-Champaign. He served on the faculty at the University of Illinois from 1977 - 2012. Dr. Layman earned his B.S. and M.S. degrees in chemistry at Illinois State University and his doctorate in human nutrition and biochemistry at the University of Minnesota. He is recognized for research on protein and amino acids for muscle health related to athletic performance, obesity, diabetes, and cardiometabolic health. Dr. Layman is also a nutrition consultant to the food industry.

This episode is brought to you by Rupa Health, BiOptimizers, Mitopure, and Joovv.

Rupa Health is a place where Functional Medicine practitioners can access more than 2,000 specialty lab tests. You can check out a free, live demo with a Q&A or create an account at RupaHealth.com.

Get 10% off BiOptimizers' Sleep Breakthrough and get a free bottle of Magnesium Breakthrough when you buy two or more. This is a limited-time offer. Go to sleepbreakthrough.com/hyman and use the code hyman10.

Get 10% off Mitopure at timelinenutrition.com/drhyman and use code DRHYMAN10.

For a limited time, get an exclusive discount on Joovv’s Generation 3.0 devices (some exclusions apply). Go to Joovv.com/farmacy and use the code FARMACY.

Here are more details from our interview (audio version / Apple Subscriber version):

• The early work that led Donald to muscle-centric health (5:54 /3:42) 
• Protein, carbohydrates, and insulin resistance (19:43 / 14:04) 
• Why all calories are not equal (29:51 / 26:15) 
• Weight-loss research looking at high-carb, low-protein diets (35:14 / 30:58) 
• High percentages of women in certain age groups don’t eat enough protein (43:15 / 38:57) 
• How our protein needs and metabolism change with age (46:17 / 41:40) 
• Meeting protein needs with a vegan diet (52:37 / 47:08) 
• Protein quality and muscle growth (1:01:29 /  55:25) 
• Healthy aging, muscle, and MTOR (01:10:35 / 1:06:16) 
• How much and when should you eat protein? (1:18:07 / 1:15:35) 

Me at age 40 vs age 60

Find Don on Twitter @donlayman and learn more through his website, MetabolicTransformation.com.

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This episode is brought to you by Rupa Health and Levels.

If you’re like most people, you’re sick of being mixed-up and confounded by conflicting media reports about the latest research on which foods are good or bad for us. You know what I’m talking about: one day eggs are unhealthy, and the next day they are a miracle food. So, should we avoid or embrace eggs in our diet?

In today’s episode of my series I’m calling Health Bites, I talk about research that has both led to and debunked concerns associated with eating eggs. I also talk about the production of a gut metabolite called TMAO (trimethylamine N-oxide) and how the health of our gut microbiome influences our TMAO levels.

This episode is brought to you by Rupa Health and Levels.

Rupa Health is a place where Functional Medicine practitioners can access more than 2,000 specialty lab tests from over 35 labs like DUTCH, Vibrant America, Genova, and Great Plains. You can check out a free, live demo with a Q&A or create an account at RupaHealth.com.

By leveraging biosensors like continuous glucose monitors (CGMs), Levels provides real-time feedback on how diet and lifestyle choices impact your metabolic health. Learn more about Levels by going to levels.link/HYMAN.

Here are more details from our interview (audio version / Apple Subscriber version):

• The research that laid the foundation for the claim that eggs cause blood clots (3:22 / 1:17) 
• Supplemental choline vs dietary choline (4:57 / 2:50) 
• Follow-up research assessing whether eggs raise TMAO levels and cause blood clots (5:23 / 3:16) 
• Debunking myths around eating eggs and high cholesterol (6:05 / 4:05) 
• How gut health influences TMAO production (8:37 / 5:43) 

Research discussed in this episode

Gut Microbe-Generated TMAO from Dietary Choline Is Prothrombotic in Subjects

Dietary Choline Supplements, but Not Eggs, Raise Fasting TMAO Levels in Participants with Normal Renal Function: A Randomized Clinical Trial

TMAO Response to a High-Fat High-Sugar Meal Challenge in Generally Healthy United States Adults

Hosted on Acast. See acast.com/privacy for more information.

Professor Tim Spector rarely eats bananas these days. He treats a glass of fruit juice as he would a can of cola. And, despite having to watch his blood pressure, he no longer restricts the salt he adds to food. Controversial views? Perhaps, if heard out of context. But, as Tim explains in this episode of my Feel Better Live More podcast, these are just a few examples of new thinking he has adopted on certain foods, since discovering his own, personal metabolic response to them.

Tim was my first-ever guest, five and a half years ago, and I’m pleased he’s returning for his fourth conversation. And if you've heard the previous three conversations, there is plenty of new information in this conversation. And if this is your first time listening to me talking with Tim, I think you are in for a treat.

Tim is an award-winning scientist, professor of genetics and author of four fantastic books, each of which challenge commonly accepted views about food, weight and health. He’s Head of the Department of Twin Research at King’s College London, and, as Director of the British Gut Project, a world-leader when it comes to gut microbiome studies. Tim’s latest book Food For Life: The New Science Of Eating Well is his most thorough yet

In this conversation, we talk about a health technology called CGM (which stands for continuous glucose monitors) and touch on what Tim has learned from using them. We talk through the biology of blood sugar spikes and why it's not the odd spike here and there that's problematic but regular ones that can lead to health issues, such as chronic inflammation and insulin resistance.

We also discuss Tim's views on calorie counting, the role that exercise plays in health and weight loss and Tim’s view on the concept that food is medicine. We both reflect on what a transformative difference it would make if more patients were offered nutrition advice as a first line of treatment.

I think one of the things I respect the most about Tim is his willingness to change his mind and his views in public. I think it helps all of us be more open minded and less stuck in our ways. I always enjoy sitting down with Tim, this is an enlightening thought provoking, and I hope inspiring conversation. I hope you enjoy listening. 

Support the podcast and enjoy Ad-Free episodes. Apple Podcasts https://apple.co/feelbetterlivemore or https://fblm.supercast.com.

Thanks to our sponsors:

https://www.calm.com/livemore

https://www.athleticgreens.com/livemore

https://www.vivobarefoot.com/livemore

Show notes https://drchatterjee.com/350

DISCLAIMER: The content in the podcast and on this webpage is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or qualified healthcare provider with any questions you may have. Never disregard professional medical advice or delay in seeking it because of something you have heard on the podcast or on my website.

Hosted on Acast. See acast.com/privacy for more information.

Most of us would agree that a healthy diet – whatever that means to the individual – is vital to our wellbeing. But can the right foods actually prevent and even cure illness? 

Feel Better Live More Bitesize is my weekly podcast for your mind, body, and heart.  Each week I’ll be featuring inspirational stories and practical tips from some of my former guests.

Today’s clip is from episode 269 of the podcast with my good friend Dr Rupy Aujla.

Rupy defied medical expectations and reversed his heart condition by transforming his diet. In this clip, we discuss why food can be medicine and how you can eat your way to better health.

Thanks to our sponsor http://www.athleticgreens.com/livemore

Support the podcast and enjoy Ad-Free episodes. Try FREE for 7 days on Apple Podcasts https://apple.co/feelbetterlivemore. For other podcast platforms go to https://fblm.supercast.com.

Show notes and the full podcast are available at drchatterjee.com/269

Follow me on instagram.com/drchatterjee

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DISCLAIMER: The content in the podcast and on this webpage is not intended to constitute or be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or other qualified health care provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have heard on the podcast or on my website. 

Hosted on Acast. See acast.com/privacy for more information.

We also get into Danielle's first cannabis dinner she prepared last spring. We had a lot of fun talking with her and I think you will have just as much fun listening. So break out our wooden spoon for your pasta and your glass spoon for your herb and let's kick off Season 2 of A Slice of Cannabis 🍝💚

Find us on Instagram @asliceofcannabis @the_ruggedgent 

And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more! https://discord.gg/vG8kvn3f

Today our guest is one of my favorite podcast guests to listen to. We have the pleasure of speaking with Rhizo Rich, the head breeder of Growcast Seed Co. 'Tis the season for treats and sweets so I wanted to have Rich on to talk about his love of candy, to the point where he has a European candy connection 🤯 We go over some of Rich's newly discovered favorite candies and a cookie 🍪

Rich also talks about his family's history in the restaurant industry and in turn his experience working every job one can in a restaurant. This trip down memory lane brings up a specific dish his uncle used to make using banana liquour... Once again my mind was blown! Join us as we have a fun conversation with Rich, break out your cookie cutters & joint rollers and enjoy this Slice of Cannabis 🎄

You can also find us on Instagram @asliceofcannabis @the_ruggedgent @rhizo_richicc

And come check out our FREE Discord where you can share your food pictures, look over show notes from each episode, and more!
https://discord.gg/Mu9Vfpu9

Your HEALTH is your TRUEST form of currency. The Moment my life changed, Any why you SHOULD START TAKING TODAY A LITTLE MORE SERIOUSLY!