NUTRITION’S FAVORITE TEAM IS CLOSING THE GAP BETWEEN UNDERSTANDING THE SCIENCE BEHIND THE HEALTH BENEFITS OF FOOD AND HOW TO APPLY THAT TO YOUR PLATE.
Dr. Loomis, along with his post as the Medical Director at the Center for Plant-based Living, he is also a practicing Lifestyle Medicine clinician and the Medical Director at the Physician’s Committee in Washington D.C. Caryn is a plant-based chef and the founder of the Center for Plant-based Living in St. Louis, MO. Together, Jim and Caryn are taking the top nutrition topics and answering all the questions surrounding them in short 10-20 minute videos.
In every episode the Doc and Chef team will focus on one topic. Jim, the Doc, will explain the science in easy-to-understand language, and Caryn, the Chef, will show you how to take that science and easily apply it to your plate. All episodes will be backed by a blog post including links to research for further understanding.
How about the concerns with arsenic in lots of our currently available rice? I love rice and used to eat a lot, but I'm really limiting my intake to organic brown grown in California, India or Pakistan. That can get expensive. Any info or input on that issue with rice?
For anyone reading this, please do NOT listen to this. This is unequivocally not how your body deals with "too much protein". In order for you to get "too much protein" (which I'd argue isn't even possible), it would have to be around 40% of your daily caloric intake and I can assure you that no one watching these videos is anywhere near this.
There are numerous studies showing that excess protein intake above the recommend daily allowance, especially from animal sources, increases the risk for cancer, heart disease, diabetes, and kidney disease. Here are links to some of the research: www.ncbi.nlm.nih.gov/pmc/articles/PMC4045293/ www.ncbi.nlm.nih.gov/pmc/articles/PMC7460905/ jamanetwork.com/journals/jamainternalmedicine/fullarticle/1134845 link.springer.com/article/10.1007/s00394-024-03380-4 www.cell.com/fulltext/S1550-4131(14)00062-X dmsjournal.biomedcentral.com/articles/10.1186/s13098-018-0350-5
There is currently so much talk about consuming high amounts of protein if you have low bone density . One very well known doctor says it has to come from meat (boo) and you need 1 GM protein per pound of ideal body weight. I am 5'4 120. 120 grams of protein????? No way would I do that to my kidneys. I periodically use cronometer to track my daily food intake. Average 30 g fiber, 60-80 G protein, enough of all other nutrients. I have been eating a plant based diet since 1997, am physically and mentally fit, 70 years old!
Turmeric: oxalate. Spinach: high oxalate. Garam Masala (cumin, cinnamon, black peppercorns, not sure on the others): oxalate. Lentils: oxalate. Sigh. If you're healthy, great; if not, be wary! (If you've ever taken antibiotics it can wipe out the bacteria that helps digest oxalate, so keep in mind.) TFS
Thank you for watching! While it is true if you have a history of calcium oxalate stones you should limit your oxalate consumption. Lentils are considered low oxalate foods (about 16 mg per cup), as are cumin and black pepper (less than 25 mg per serving). Turmeric and cinnamon are considered moderate oxalate foods. However, for the vast majority of people who don't have issues with kidney stones, oxalates aren't really a concern. For more information, check our blog post at www.cpbl-stl.com/blog/oxalates! The Doc
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Thank you! Suggestion: Try a different brand of nutritional yeast, one that is not B12 fortified, it will taste less like a chemical vitamin flavor. There are some great ones out there. Did a taste test with friends of 6-7 types, and there was a big difference in the flavor of each. The organic, unfortified brands tasted a lot better according to everyone that was tasting that way. The more "yellow" the color of the nutritional brand, the more of a chemical aftertaste it had. This could be a great video idea on your site, a taste test and review. Pickle juice is so delicious on popcorn!!! :)
@@thedocandchef If you want the list of the brands we tried, I can get that to you, just let me know if I should post here, or where I should email the list.
If you have gallstones, it’s important to reduce both the total amount of fat you consume daily and the amount per meal, which can ease the strain on your gallbladder. Aim for low-fat meals, ideally around 10-15 grams of fat per meal, and focus on healthier, unsaturated fat sources like avocado and nuts. One serving of the walnut mushroom pate has about 5 grams of fat. If you wanted to make a fat-free version, you could try substituting lentils for the walnuts. However, it is always important to discuss any dietary changes with your health care provider.
Morton Salt has been bleached, minerals removed and ammonia silicate added for “flow”. Celtic salt on the other hand has not been bleached, contains some 15 minerals, no additives and does not flow easily in your salt shaker.
Yeah and so are spinach! I wanted to share the video to my mum for her blood pressure because they explain why potassium is helpful. Unfortunately they didn't warn us of the high oxalate content of those items. Don't want my mum to get kidney stones 😢.
Where is the recipe? It sounds delicious. I can’t wait to try it but I may put it off until cooler weather. Thanks for the great info along with an easy recipe.
really appreciating the keeping of relevancy with the anti-nutrient discussion! It's super critical, as always, even though you'd think we would've been done with it by the late 2000s. Nope - alive as ever - as you sad - in certain talking communities. Well I did learn a lot. I do sometimes eat heavy amounts of citrus at once - and I do feel that oxalate strain and wondered why. You answered my question now - it's the high vitamin c! I've heard about it before, but this really confirmed it. Thanks. Less kidney stones for me lol.
Baloney! Get the meat and animal fats into you, just like your grand father, your great grand father, your great great grand father, your great, great, great grandfather, etc
I live for your shows! Always anticipating and looking forward to the next one - what a great collaboration! Thanks for being on chef aj's channel and pumping out more content.
Following the link in the description to the nachos has an additional link to a “killer queso”. That sauce recipe does not have butternut squash or the oat milk in it. Is there a recipe for the cheese sauce that you made in this video?
