00:00 – 0:2:30: Introduction
02:30 – 28:58: Trending Topic
The U.S. News and World Report ranked a number of popular diets, but some of the most healing regimens got stuck at the bottom. But is this list definitive?
The rankings are soundly argued against by two experts on nutrition: Gary Taubes, the co-founder of the Nutritional Science Initiative and author of The Case Against Sugar; and Nina Teicholz, an investigative journalist and the author of The Big Fat Surprise.
Our brave hosts Janet and Emily join this rousing debate over the best and worst diets, walking right into the crossfire to make sense of the whole debate and offer some different perspectives!
If you need some inspiration or guidance for your low-carb diet, Sandy Pomeroy’s new book Grain Free Goodness has delicious Paleo and Keto-friendly recipes to help you!
The U.S. News and World Report article: https://health.usnews.com/best-diet
Rebuttal from Gary Taubes and Nina Teicholz: http://www.latimes.com/opinion/op-ed/la-oe-taubes-teicholz-us-news-best-diet-problems-20180128-story.html
Some investigations that support the efficacy and safety of low-carb diets: https://www.psychologytoday.com/blog/diagnosis-diet/201709/low-carbohydrate-diet-superior-antipsychotic-medications; http://diabetes.jmir.org/2017/1/e5/#Abstract
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35:50 – 40:44 “Does apple cider vinegar have an impact on weight loss?”
40:44 – 51:26 “What are some top tips for kids’ nutrition?”
51:26 – 54:34: Recipe: Roasted Chicken Over Veggies
This is my go-to meal when making dinner for a new mom or a sick family member. It’s a really tasty one-dish meal with different spices that feeds a crowd and is super easy to make!
Serves 4-5 people
Preheat oven to 350 degrees.
Butterfly the chicken (cut it along the backbone and laying it flat). Toss the vegetables into your roaster, creating a nice thick, even layer to create a bed for your chicken. Season them with the cumin, cinnamon, salt and pepper and toss to mix. Butterfly the chicken (cut out the backbone and open the chicken like a book) and lay it flat on top the vegetables. Sprinkle and season all over with a little salt and pepper. Pop it all in the oven for 1-1.5 hours.
While it’s still hot, shred the meat and skin off the bones onto the vegetables with any tool that works for you. Leave the chicken on top of the vegetables. Reserve the bones to make stock for another day. Stir the meat with the vegetables in the pan. Sprinkle on the parsley.
For my diabetic husband and me, I would substitute carrots for the sweet potatoes and celery for the potatoes to lower the glucose impact. The dish tastes delicious this way too!