Nourish
Feed your body as well as your spirit.
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Date: 12/12/2016
In the fourth installment of the Future Thought Leaders series, nationally prominent chefs, fishermen, academics, and activists call on consumers to choose local species of fish when possible to protect the long-term vitality of harvested seafood and the well-being of the oceans. This series was presented by the Berry Good Food Foundation.

Date: 11/25/2016
The microbiome has great impact on your health. But as Rob Knight of UC San Diego demonstrates, the good news you have the power to alter it. Learn more about microbiome discoveries, synthetic microbes, what a healthy microbiome looks like and how the Human Microbiome Project is making this happen. Recorded on 09/10/2016.

Date: 10/3/2016
Get some clues about how much sugar you actually consume with Cristin E. Kearns, DDS, MBA. For the full program visit: https://www.youtube.com/watch?v=XM0vyUUvO9E

Date: 9/23/2016
Dr. Mimi Guarneri compares two commonly caffeinated beverages, stressing the importance of buying organic coffee beans and highlighting the numerous health benefits several cups of tea a day could bring.

Date: 9/16/2016
Dr. Mimi Guarneri, President of the Academy of Integrative Health and Medicine, explains the importance of probiotics to your total health, and speculates about the future of microbiome-related medicine.

Date: 9/16/2016
Dr. Mimi Guarneri explains the numerous health concerns of excess Visceral Adipose Tissue (VAT or body fat), shows which body type is generally the most at risk, and presents an easy way to test your risk level.

Date: 9/16/2016
Studies have shown that the vast majority of people d not intake enough vitamin D day-to day. So how much is enough? Dr. Robert Heaney ges over how much of the critical vitamin seems to be physiologically adequate.

Date: 9/12/2016
Food waste in the United States is at an all-time high. More than 40 percent of all edible food is tossed out each year and half of that is fresh but slightly imperfect produce. What to do? A panel of experts convened by Kitchens for Good and the Berry Good Food Foundation explores how to reverse this trend by connecting suppliers with those who will benefit most from increased access to healthy foods. This is the third of four programs presented by the Future Thought Leaders series.

Date: 9/12/2016
A profile of Rob Knight, recipient of the 2015 Vilcek Prize for Creative Promise in Biomedical Science for his work to understand the human microbiome and its role in human health. Recorded on 06/20/2016.

Date: 9/9/2016
Thirty years ago, our internal regulatory systems were much more capable of preventing obesity and overeating than they are now. Dr. Robert Lustig wonders what happened to produce this change, and why we are now in less control of our impulses.

Date: 9/9/2016
Katie Ferraro speaks on the various benefits a diet high in fiber can provide as well as where to find this fiber on the food pyramid.

Date: 9/2/2016
Elissa Epel explains what a telomere is, what it does, and why it's important to protect them from excessive stress.

Date: 9/2/2016
Katie Ferraro runs through the dieting needs of human beings, highlighting that one very important nutrient we often don't get enough of: fiber.

Date: 8/26/2016
Iman Crosson and Natalie Spilger are joined by YouTube star HeyKayli for a workshop on diet and nutrition. They discuss their obstacles to eating a more healthy diet and learn a few quick nutrition tips, including the benefit of juice cleansing.

Date: 8/26/2016
Julie Zwillich gets a lesson in nutrition at the La Costa Blue Grill. The key to Ayurvedic eating is to balance the six tastes - sour, bitter astringent, sweet, salty, and pungent - in every meal as much as possible. Since Julie has tested as a Pitta dosha - the fiery personality - she learns that she should try to put more emphasis on the bitter or astringent tastes to even out her pungent, or "spicy" personality.

Date: 8/26/2016
Dr. Andrea Garber speaks on the ways in which the food industry and associated advertising agencies promote a combination of foods lacking nutritional value and unhealthy representations of body image, cultivating an anti-nourishment culture among the youth.

Date: 8/26/2016
Dr. Mimi Guarneri, President of the Academy of Integrative Health and Medicine, summarizes the current healthcare climate in the United States, arguing that shifting our focus from fixing bodies to fixing lifestyles would result in a much healthier society overall.

Date: 8/19/2016
Dr. Mimi Guarneri notes an influx of patients who she says are, "ill to the pill," and discusses more efficient ways to treat the root of a problem rather than merely minimizing symptoms.

Date: 8/19/2016
Marcia Degelman explains what the notoriously long-lived people of Okinawa do and eat on a day-to-day basis that may drastically impact their long term health.

Date: 8/19/2016
Dr. Stephanie Leonard explains the improvements to be made in caring for children with food allergies. In addition, she comments on the speculative way in which these allergies originate.

Date: 8/12/2016
Dr. Gary Small talks about how to reprogram brain chemistry through repetition, and highlights which foods the brain-conscious dieter eat.

Date: 8/12/2016
Dr. Mimi Guarneri, President of the Academy of Integrative Health and Medicine, explains the concept of epigenetics, or the activation and deactivation of specific genes, and how our lifestyle choices play a much larger role in our overall health than our genes.

Date: 8/12/2016
Dr. Robert Heaney shows the consequences of inadequate vitamin d intake, demonstrating just how critical it is for a multitude of biological processes.

Date: 8/5/2016
Dr. Mimi Guarneri explains the philosophy at the core of integrative healthcare, providing statistics and studies to prove that our ability to prevent disease is woefully lacking when compared to our ability to treat acute health problems.

Date: 8/5/2016
Dr. Robert Lustig elucidates how the fast-food industry is draining the nutrition from our food, and how there now exists a dietary environment that is putting consumers at risk.
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