Plant-based Diet

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.

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 foods

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.

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.

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