Plant-based Diet

If you know a baby or child with food intolerances, allergies, skin sensitivities and growth or stomach problems, this episode is for you. Esther chats with the CEO of Else Nutrition, Hamutal Yitzhak, about the story behind Else and the benefits of a whole food plant based formula for children. Hamutal is a serial entrepreneur and inventor who has dedicated most of her professional life to infant and child nutrition.In this episode you’ll hear:1:10 – The story behind Else Nutrition4:45 – The formula explained6:35 – Intolerance v. allergy and statistics about dairy and soy allergies in children9:40 – About infant formula11:25 – Benefits of a whole food plant based formula for growth problems, skin sensitivities and gastric problems12:35 – Sugar content13:25 – How sustainable is an almond based formula v. a dairy formula?14:35 – Upcoming product lines for Else16:20 – Discount codeCREDITS: Sound Recording and Editing: Will CrannBecome a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet

“Studies show that every step you take in the direction of a plant based diet can improve your health,” according to guest Colleen Montgomery. Colleen is a Clinical Exercise Physiologist and Certified Plant Based Health Coach who chats about lowering blood pressure and cholesterol naturally with a plant based diet to prevent and even reverse heart disease. She offers cooking tips and recipes, including a wonderful “No-Cheese” vegan dip which she prepares live during the episode.In this episode you’ll hear:PART 1In conversation with Colleen Montgomery2:00 - Colleen’s work with cardiac patients4:30 - Heart disease: How much is genetic v. lifestyle?7:00 – Why Colleen is a plant based diet proponent11:15 - Overcoming the challenges of adopting a plant based dietPART 2In the kitchen with Colleen - Colleen's No-Cheese Dip16:10 – How long should you soak cashews17:55 - Ingredients for no-cheese vegan dip18:35 - Vegetable ideas for dipping19:30 – Making the dip20:40 – Nutritional yeast as a cheese alternativeNutritio

How does plant based eating fit into the practice of Chinese Medicine? What foods should we be eating in different seasons? In this episode, Ellen Goldsmith, an educator, licensed acupuncturist and Chinese herbalist, and author of Nutritional Healing with Chinese Medicine, discusses the basic principles of Chinese medicine and the interplay with nutrition. She explains how it differs from the Western approach and elucidates the concepts of yin and yang, qi, seasonal eating and the thermal nature and flavour of food.In this episode you’ll hear:2:30 – Basic principles of Chinese Medicine3:10 – Yin and yang explained4:25 – Role of food therapy in Chinese Medicine5:05 – Where does plant based eating fit in?5:50 – Difference between Chinese dietary therapy and the Western approach?10:20 – Seasonal eating with examples of what to eat in winter13:10 – Recipe examples from Ellen’s book18:00 – Seasonal eating for spring, summer and fall23:00 – Qi explained26:00 – How long does it take to see results from Chinese dieta

What chemicals are lurking in your shampoo and other haircare products? Do you have skin issues? In the third of three episodes on clean beauty, we chat with celebrity hair designer and World founder, Brian Phillips. After ten years being a hairstylist, Brian developed contact dermatitis on his hands. The culprit? Fragrance in haircare products. Brian shines a light on the over-marketing and greenwashing in the haircare industry and discusses how suffering from his skin condition led him to research and create a line of multi-purpose, non-toxic hair and skin products. In this episode you’ll here:1:50 - How Brian’s contact dermatitis caused by fragrance in haircare products led him to create his own line of hair and skin products6:20 - Over-marketing and waste in the haircare industry 10:30 - Haircare ingredients and their link to illness13:40 - State of regulation of toxic chemicals: Canada v US16:30 - What is the biggest offender in haircare products? Colour? Hair straighteners?22:30 - Gluten free and vegan

What is the toxic exposure in makeup? In the second of three episodes on clean beauty, we chat with a pioneer in clean beauty and co-founder of Vapour Beauty, Krysia Boinis. A breast cancer survivor, Krysia discusses why she started a non-toxic deodorant company and her own line of all natural cosmetic products. In this eye-opening discussion, you’ll hear what’s actually in conventional makeup and why you might want to change what you buy. In this episode you’ll here:1:50 - Krysia’s wellness journey 6:05 – The importance of non-aluminum deodorant 9:30 – Size of the cosmetic industry and the growth of clean cosmetics11:00 – Conventional cosmetic toxic ingredients that we’re putting on our skin14:10 – Why vegan makeup might not be always healthy15:30 – Animal products in makeup and cruelty free testing17:05 – Understanding cosmetic ingredients22:30 – Lack of government regulation in the US makeup industry24:30 – What sets Vapour products apart?29:40 – Krysia’s top 5 makeup products and how to figure out your un

It’s not only what we eat but what we put onto our skin that’s important for our health. After all, skin is our body’s largest organ. In this episode, which is 1 of 3 episodes we’re dedicating to the topic of clean beauty, we chat with the founder of the clean, eco-chic skincare line, Indie Lee. After a successful surgery to remove a brain tumor in 2009, Indie embarked on a new journey to create a clean beauty collection dedicated to inspiring and empowering others to be mindful about what they put on their skin. It’s quite shocking what you might be putting on your skin. In this episode you’ll hear:1:00 - How Indie Lee got into clean beauty7:15 - Harmful skincare ingredients, endocrine disruption and cancer8:45 - What are people putting on their skin that they’d be surprised to hear about? 10:00 - Cosmetic industry regulation in the US v. EU and clean products certification12:40 - How to find clean skincare products and understand ingredient lists20:15 - Some Indie Lee products explained23:00 - Indie’s morni

A vegan or plant-based diet is not necessarily synonymous with a healthy diet. In this episode, plant-based lifestyle coach and cookbook author Kathy Davis discusses how to transition to plant-based eating in a healthy way and what being whole food plant-based is all about. Kathy herself lost 35 pounds on a plant-based diet after setting a goal to eat more plants and less processed foods. As a bonus, Kathy goes into the kitchen and prepares a delicious whole food plant-based salad.In this episode you’ll hear:PART 1 – Interview with Kathy Davis1:00 – Kathy’s plant-based eating journey and how she lost weight4:20 – What is a whole food plant-based diet?7:20 – Kathy’s answers to “What should I cook?” and “How do I stick to plant-based eating?” PART 2 – In the kitchen with Kathy 10:30 – Ingredients for Broccoli, Chickpea, and Walnut Salad with Maple-Mustard Dressing Recipe13:15 – Nutritional benefits of the salad14:30 – Putting the salad together15:45 - Making the DressingSound Recording and Editing: Will CrannBe

Let’s help you stock your pantry! In this episode about plant-based pantry essentials, registered dietitian Laura Baum discusses useful pantry items for a plant-based diet plus their health benefits. In this episode you’ll hear:0:45 – Basic pantry items for a plant-based diet and their health benefits9:35 – Advanced pantry item suggestions10:40 – What is nutritional yeast13:20 – Laura’s top 3 pantry itemsFor a video on how to make a flax egg, click here: https://youtu.be/WQMy8uB4m7IIf there any budding podcasters listening, you can try out free for one month the hosting platform that I use, Spreaker. It really is a one-stop-shop for podcasters. Just go to https://spreaker.pxf.io/159zNDSound Recording and Editing: Will CrannBecome a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.

What do pro athletes eat? Are vegan diets good for athletes? In this episode, former NHL hockey player TJ Galiardi provides a window into what he and his teammates ate before and after games, when and why he became vegan and the changes that resulted. Even if you’re not a professional athlete, you’ll get some tips on what to eat to achieve optimal results when exercising or engaging in sports.In this episode you’ll hear:1:50 – TJ’s story on becoming a vegan while playing professional hockey in the NHL6:00 – Plant-based & vegan in the NHL today7:30 – When and what TJ and his teammates ate before a game or practice11:20 – TJ’s current favorite recreational sport and what he eats14:00 – Best ways to hydrate for exercise and sports15:50 – Recovery foods postgame or after training19:00 – TJ’s opinion on the need for supplements for vegan athletes20:20 – Can a teen be vegan and excel at sportsIf there any budding podcasters listening, you can try out free for one month the hosting platform that I use, Spreaker.

Learn how to make two plant-based healthy snack recipes, one savoury and one sweet, with Physician & Culinary Medicine Expert Dr. Sabrina Falquier. The savoury snack being made during this podcast is popcorn and the sweeter snack is chocolate bark. You can join along in your kitchen or simply listen and save this episode for another time when you’re ready to make these guilt-free snacks. Let us know if you like this recipe format at info@alternativefoodnetwork.com.Popcorn Ingredients:•Air popped popcorn or microwave popcorn. You’ll need ½ cup dried kernels and a paper bag (like a lunch paper bag) if you’re popping the popcorn in a microwave, or 1 store-bought bag of plain popcorn.•1 ½ tsp Tabasco sauce•1 tsp Tajin (which is a Mexican spice) or Chili powder •Lemon or lime rind (optional)Chocolate Bark Ingredients:•1 - 10 oz. bag chocolate chips or a 2 - 4 oz. bar of dark chocolate (total about 2 cups chopped, before melting), cut into rough 1/4-1/2 inch pieces. If you want this to be vegan, make sure you a

Whether you’re considering growing vegetables and herbs indoors on a window sill, using hydroponics or smart gardens, horticulturist and guest Paul Zammit discusses realistic expectations that one should have for an indoor garden plus some indoor growing tips.In this episode you’ll hear:1:20 – What to keep in mind when growing an indoor vegetable garden3:20 – What direction should the indoor garden face if using natural light?4:05 – Paul’s tips on growing lights5:10 – Hydroponics explained7:10 – Smart gardens 8:10 – Best vegetables and herbs to grow indoors10:10 – Air purifying plants11:40 – Toxic house plants for small children and petsTo hear more from Paul about OUTDOOR vegetable gardening, listen to our previous episode https://www.spreaker.com/episode/44291375Become a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.

Outdoor vegetable gardening is gaining in popularity for many reasons including its mental and physical health benefits. What better way to increase the vegetable varieties in your diet than to plant them at home? In this episode, horticulturist, professor and radio guest Paul Zammit offers tips for outdoor vegetable growing. From seeds to soil, this episode will help you plant a successful vegetable garden.Become a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.

Vegan cardiologist Dr. Joel Kahn, MD, FACC, also known as “America’s Healthy Heart Doc”, discusses the role of a plant-based diet in the prevention and reversal of heart disease in this 4 minute segment.Become a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.

People are increasingly looking to be proactive in supporting their health and are seeking functional foods. But what are functional foods exactly? In this episode, founder and CEO of functional food brand JOYA, Ruth Elnekave, along with Kate Taylor Martin, owner of superfood café nutbar, provide their insights on this rising product category. In this episode you’ll hear:2:00 - Kate’s journey to opening superfood café nutbar6:30 - Ruth’s path to founding functional food brand JOYA10:45 - What are functional foods? 12:45 - Functional foods you already have at home14:45 - Medicinal mushrooms16:30 - Matcha17:00 - Fermented foods17:50 - Can collagen be vegan?19:00 - Are functional foods expensive?26:20 - Misleading information about functional foods32:00 - What are adaptogens?36:30 - Is chocolate a functional food?44:45 – Ruth and Kate’s top 3 functional foodsBecome a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.

It has been touted as the food of the future and the most nutrient dense food on the planet. In this episode, Catharine Arnston, Founder & CEO of Energybits, discusses algae which she describes as food that’s “a gift to us from mother nature”. Rising health awareness and increasing world population is driving demand for this sustainable and nutrient-rich food. Packed with vitamins, minerals and protein, it’s a multi-billion-dollar crop in Asia but not particularly well known as a food outside of Asia. In this episode you’ll hear:1:15 – How Catharine got into the algae business5:00 – Algae as a food9:00 – Algae subcategories: Macroalgae and microalgae9:30 – 2 types of microalgae: 1) Blue-green 2) Green 10:15 – Difference between spirulina and chlorella22:00 – How is microalgae grown and processed?24:45 – Beware of heavy metals in algae27:25 – NASA’s use of algae on space missions28:50 – Products made from algae29:45 – Algae trials related to COVID30:30 – The science behind algae31:15 – Are there health war

Checking in with Fay and Ashley during the COVID pandemic. We talk about changes to their grocery buying, what's in their pantry, biggest meal of the day, child-friendly plant based foods and superhero smoothies.Become a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.

In this 20 minute episode, Fay and Ashley are back discussing fat, why our bodies need fat and what plant based foods have healthy fats. You’ll also get great information about cooking with plant-based oils and their smoke points. As a bonus for our audience, Fay and Ashley have provided some great plant-based recipes which we’re putting our our website, so be sure to check them out at https://www.alternativefoodnetwork.com/the-plant-based-diet-series/.In this podcast you’ll hear:2:45 What are the four types of fats?3:20 What are saturated fats?3:50 What are trans fats?4:30 What are mono-unsaturated fats?4:45 What are poly-unsaturated fats?5:30 Coconut cream 7:40 Examples of plant-based foods with good fat9:00 Avocado11:30 Why do we need fat?12:15 How much fat should someone have on a daily basis?14:00 Cooking with plant-based oils and their smoke points17:45 Baking and cooking with avocado oil19:30 Ashley’s cashew cheese sauce19:45 Fay’s coconut whipping creamThis episode’s show notes are brought to you by V

We’re back with Fay and Ashley from episode 1 discussing plant based meat alternatives. We discuss plant based burger ingredients and whether the store-bought varieties are a healthy option.What you’ll hear: -2:30 Why Ashley and Fay changed their meat-eating habits-5:00 Are plant based meat alternatives healthy?-6:30 What are plant based meat alternatives made of?-9:30 Homemade meatless alternatives-13:00 Store-bought meatless burger ingredients-14:30 Price comparison of beef v. plant based burger-16:45 Thumbs up or down on meatless burgers?This episode's show notes are brought to you by Vurbl. Vurbl is launching new technology for audio creators like us. Join the beta at vurbl.com.Become a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.

Curious about what plant-based eating is all about? Hear the personal stories of 33-year-old nutrition coach Ashley Swanson MPH, RDN, LDN, and wellness blogger Fay Knights, 31, who both switched to a more plant-based diet due to their health issues. If you’re thinking of incorporating more plant-based foods into your diet or are looking for more plant-based recipes, this podcast is for you.Podcast Breakdown:-Fay’s story: Her mitochondrial disorder and why she changed to a more plant-based diet (2:50)-Ashley’s story: Her struggles with GI issues in her youth and being raised on an Indiana cattle farm, becoming a dietician but only later learning how to use food to heal herself (5:30)-How Fay and Ashley educated themselves (8:50)-How long did it take to start to see results? (12:45)-The good and the bad when introducing plant-based foods (15:45)-Is plant-based eating expensive? (23:56)-Kids and plant-based eating (28:19)-Recipes (31:25)-Food as medicine (40:00)-Baby steps to plant-based eating (43:55)This episo