Fast, Feast, Repeat

with Gin Stephens
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When we think of dieting and weight loss, the first thing that comes to mind is calorie counting, portion control, and a list of “good” and “bad” foods. But what if there was a much simpler way to start? What if, before you superimpose restrictions and rules, you could achieve huge benefits simply by altering your meal timing? 

Enter: time-restricted eating (aka intermittent fasting). The simple practice increasing the break time between your last meal today and your first meal tomorrow can have exciting effects on your hormones, blood sugar, body fat, and overall weight. For most people interested in weight loss, this is the simplest, safest, and easiest place to start - so why not? 

My guest on this week’s podcast lost 80lbs with timer-restricted eating, and she’s kept it off since 2005.

Listen & Learn: 

• How diets involved trying to override your biology and fight your body instead of working with it naturally
• How simply skipping breakfast and reducing your eating window can sometimes lead to exciting changes in your body and health 
• How quickly the results of meal timing can manifest
• How to stop with negative self-talk, guilt and shame around food 

Links & Resources: 

• Gin’s website
• 2016 Nobel Prize for fasting and autophagy 

ABOUT OUR GUEST
Gin Stephens is a teacher, writer, podcaster and intermittent fasting advocate. She’s the author of a number of books including: Delay, Don’t Deny, Feast Without Fear, and Fast, Feast, Repeat.

Nutritional Tip of the Week:

• Herbs for Libido

Got Questions?

• Send me a voicemail here: Ask Lucas a Question
• Or write to us: podcast@yogabody.com 

Like the Show?

• Leave us a Review on iTunes

When you’re fasting, your body undergoes rapid healing that is very well-documented and exciting, but it’s also extremely impractical. When you spend a few days without eating, you’re weak, tired, hangry, and no good for much of anything except lying around the pool (hence the need for fasting resorts). But what if there was a way to get many of the same hormone-balancing and neuroprotective benefits of fasting while still eating and feeling good? This is where ketosis comes in, and while it’s turned into a fad diet, the real uses for the occasional reset are timeless and relatively simple to use.

Listen & Learn:

• Why ketosis is anti-inflammatory
• How it takes time to adapt to eating healthier fat
• Why the real exciting health changes are in the boring middle (not the extremes)
• How to think about food and nutrition from a balanced perspective
• Why inflammation can often be the deeper underlying issue with many fads in health

Links & Resources:

• Will Cole’s Website
• Will’s books on Amazon

About Our Guest
Dr. Will Cole promotes functional-medicine and specializes in clinically investigating underlying factors of chronic disease and customizing health programs for thyroid issues, autoimmune conditions, hormonal dysfunctions, digestive disorders, and brain problems.

Got Questions?

• Send me a voicemail here: Ask Lucas a Question
• Or write to us: podcast@yogabody.com

Like the Show?

• Leave us a Review on iTunes

During the summer between 8th and 9th grade, I watched my classmate Jeff go from about 125 lbs to 180 lbs in six weeks. This scrawny, video game nerd turned into a force to be reckoned with through a combination of hard gym workouts and anabolic steroids he bought from his older brother. I'm not sure if you've ever seen a transformation like this firsthand, but it's not something you easily forget.

Enter hormones. They can make you skinny or make you fat. They can give you hot flashes, make you tired, or make you feel young and vital. Your ‘chemical body’ is responsible for how you look and feel most of the time, and yet it's often out of whack. Hormonal imbalance used to be rare and mostly found in older people, but these days you can find kids with massive hormone imbalances at any school around the world. So what do we do?

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Listen & Learn:

• How hormones can impact just about everything
• Why birth control pills, food, stress, age, and environment can all affect our chemical body
• How hormone theory is only a century old
• How hormone research is still new and developing

ABOUT OUR GUEST

Randi Hutter Epstein is a medical writer, author, and journalist. She has written for publications including The New York Times and The Washington Post. She is also a lecturer at Yale University and an adjunct professor at Columbia University School of Journalism.

She is the author of two books: Get Me Out: A History of Childbirth from the Garden of Eden to the Sperm Bank (2010) and AROUSED: The History of Hormones and How They Control Just About Everything (2018).

Nutritional Tip of the Week:

• Low Fructose Fruits

Links & References from the Show:

• Randi's site
• Randi's Book

Got Questions?

• Send me a voicemail here: Ask Lucas a Question
• Or write to us: podcast@yogabody.com 

Like the Show?

• Leave us a Review on iTunes

Thanks to our sponsor:

• Yoga International, a community of 300,000 students learning about yoga, meditation, and mindful living from hundreds of expert teachers. It has more than 1,000 classes, the most popular of which are 30 Classes in 30 Days Challenge, The Busy Yogi Challenge, and Yoga to Soothe Sciatica with Doug Keller.

  Yoga International is offering listeners of the Yoga Talk Show a free Essentials of Yoga Therapy course when you sign up for a 30-day trial membership.

  Learn More

Many people think mineral deficiencies only occur in the developing world where food is scarce; but the reality is that most people are deficient in at least a few vitamins or minerals. Our soils are over-farmed leaving our foods nutrient poor, so even people eating the highest-quality of foods are susceptible to imbalances.

Enter: magnesium.

It's the 8th most abundant mineral on earth and affects everything from bowel regularity and cramps to sleep quality and digestion. It's found in nuts, seeds, greens, and even rice—and yet, most people only get about 1/2 their daily recommended allowance from food alone.

For yoga students, magnesium is one of the top minerals (right up there with sulfur) as it helps muscles relax and balances the nervous system—both essential for bendy bodies. On this week's Yoga Talk Show, you'll learn why magnesium deficiency is so common, and more importantly, some very simple tests to fix it safely at home.

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Listen & Learn:

• Why most people only get about 200mg of magnesium per day
• How magnesium dosage will self-regulate by sending you to the toilet if you have too much
• Why magnesium is essential for ATP (energy) production
• How to get tested for magnesium deficiency
• Recommended dosage: up to 600 mg/day of magnesium citrate (orally) or 2 cups of Epsom salts in a bath

ABOUT OUR GUEST

Carolyn Dean is a medical doctor and naturopath. She has authored and co-authored over 35 books including The Magnesium Miracle, IBS for Dummies, Hormone Balance, Death by Modern Medicine, and 110 Kindle books.

She graduated from Dalhousie Medical School in 1978, holds a medical license in California and is a graduate of The Ontario College of Naturopathic Medicine – now the Canadian College of Naturopathic Medicine (CCNM) in Toronto. She served on the board of Governors of the CCNM for six years.

Nutritional Tip of the Week:

• Polyphenols

Links & References from the Show:

• Carolyn's Site
• Carolyn's Books

Got Questions?

• Send me a voicemail here: Ask Lucas a Question
• Or write to us: podcast@yogabody.com 

Like the Show?

• Leave us a Review on iTunes

Thanks to our sponsor:

• FreshBooks - a cloud accounting solution specially designed for small business owners. Join 10 million people using FreshBooks and spend less time on accounting and more time doing the work you love. Freshbooks automates tasks like invoicing, organizing expenses, tracking your time and following up with clients in just a few clicks.

  It is also offering now Yoga Talk Show listeners a free 30 days trial.

  Go to freshbooks.com/yoga and enter “yogapodcast” in how did you hear about us section.

  Learn More

It's easy to get excited about the newly-imported Brazilian berry with crazy-high antioxidant levels; but what about the weeds and wild foods growing your backyard? When it comes to micronutrients, the simple rule "fresh is best" usually wins, and no matter where you live, there is a ridiculous amount of wild food available that is so nutritionally-superior to anything in the grocery store, some of it is even considered medicine. On this week's show, we'll talk about how to get started with wild foods and weeds.   

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Listen & Learn:

• Why you should start with dandelion leaves
• The difference between a decoction vs. infusion  
• Why Japanese knotweed is better than red wine for resveratrol
• Purslane: much better source for Omega-3's than flax or chia
• Lambsquarter: super potent superfood
• Why Russian autumn olives are an amazing wild berry
• Why comfrey can be amazing for healing injuries (topically and even orally)
• Nettles: how to use for tea and nutrition

ABOUT OUR GUEST

Brett Mayette is a passionate cook, organic grower, forager, and herbalist for over 20 years. He is the founder of, Conscious Cuisine, designed to help you discover and incorporate the wonders of wild plants into your life – without being a professional chef or even a nutrition expert.

Nutritional Tip of the Week:

• Collagen

Links & References from the Show:

• Wild Wisdom of Weeds Book
• Brett's Site, Conscious Cuisine

Got Questions?

• Send me a voicemail here: Ask Lucas a Question
• Or write to us: podcast@yogabody.com 

Like the Show?

• Leave us a Review on iTunes

Thanks to our sponsor:

• Trapeze Teacher Training -- For passionate yoga students who love inversion yoga, this is an exciting opportunity to train with YOGABODY, the leading educator and manufacturer of inversion slings worldwide. The Yoga Trapeze is the most-popular yoga inversion sling ever with over 100,000 students in 81 countries. Despite the ever-growing demand, there are hardly any professional instructors—until now.

  We’re now accepting applications for The Yoga Trapeze Certification course where you’ll learn how to teach both group and private lessons for beginning and intermediate students.

  Learn More

Why do some people suffer from overwhelming food cravings, multiple times per week—and others never have cravings at all? Why do some of us feel addicted and out-of-control with food while others could take it or leave it? Food is information, and modern foods are often filled with addicting, pleasure-center stimulating information that we can easily get hooked on. So what do you do about it? How do you change this behavior and never binge again? Dr. Glenn Livingston will share his personal and professional expertise in this area.

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Listen & Learn:

• How Glenn ate as much as 7,000 calories per day, but learned to overcome it
• Why character trumps willpower—and how you can use that to your advantage
• Why it's less important to uncover the "why" behind cravings and instead uncover the "how" to fix it  
• Why lizard brain says: "Do I eat it, mate with it or kill it," and how this can cause problems

ABOUT OUR GUEST

Dr. Glenn Livingston is a psychologist and former CEO of a large consulting firm that serviced Fortune 500 clients including many in the food industry. You may have seen his (or his company's) previous work, theories, and research in The New York Times, The Los Angeles Times, The Chicago Sun Times, The Indiana Star Ledger, The NY Daily News, American Demographics, or any of the other major media outlets you see on this page. You may also have heard him on ABC, WGN, CBS radio, or UPN TV.

Nutritional Tip of the Week:

• Wine and Cortisol

Links & References from the Show:

• Never Binge Again Site

Got Questions?

• Send me a voicemail here: Ask Lucas a Question
• Or write to us: podcast@yogabody.com 

Like the Show?

• Leave us a Review on iTunes

Thanks to our sponsor:

• Trapeze Teacher Training -- For passionate yoga students who love inversion yoga, this is an exciting opportunity to train with YOGABODY, the leading educator and manufacturer of inversion slings worldwide. The Yoga Trapeze is the most-popular yoga inversion sling ever with over 100,000 students in 81 countries. Despite the ever-growing demand, there are hardly any professional instructors—until now.

We’re now accepting applications for The Yoga Trapeze Certification course where you’ll learn how to teach both group and private lessons for beginning and intermediate students.

Learn More

Everyone is familiar with vegetarians, vegans, and macrobiotics... but what about reducetarians? This new movement focuses less on hard-line extremes, and instead, encourages any and all steps toward a healthier, happier, and more compassionate diet. As we always emphasize at YOGABODY, balance is always the goal, and it's also the most elusive. On this week's Yoga Talk Show, you'll meet the founder of this reductionist approach to eating, Brian Kateman.

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Listen & Learn:

• Why hard-line diets are not necessarily the right choice for everyone
• How to think about food systems holistically in terms of personal health and environmental health   
• Why factory farms are responsible for 15% of greenhouse gases, 10x the amount of water as plant-based alternatives   
• How Average Americans eat 270 lbs of meat per year
• Why "clean meat" or lab-grown meats could be the future of foods

ABOUT OUR GUEST

Brian Kateman is cofounder and president of the Reducetarian Foundation, a non-profit organization dedicated to reducing meat consumption in order to create a healthy, sustainable, and compassionate world.

Brian is the editor of The Reducetarian Solution: How the Surprisingly Simple Act of Reducing the Amount of Meat in Your Diet Can Transform Your Health and the Planet. He has appeared in dozens of media outlets including The Washington Post, Vox, The Huffington Post, National Geographic, The Atlantic, Forbes, Fast Company, Salon, The Los Angeles Times, Fox News, NPR and The Daily Mail. He is an instructor in the Executive Education Program at the Earth Institute Center for Environmental Sustainability at Columbia University.

Nutritional Tip of the Week:

• Ghee

Links & References from the Show:

• Reducetarian Solution Book
• Reducetarian Website

Got Questions?

• Send me a voicemail here: Ask Lucas a Question
• Or write to us: podcast@yogabody.com 

Like the Show?

• Leave us a Review on iTunes

Thanks to our sponsor:

• Yoga Teacher College  --

  The Definitive Mind-Body Fitness Training for Career-Minded Professionals.

The Yoga Teachers College offers master-level training for those looking to build a career as yoga professionals. Our trainees benefit from the best of modern learning technology combined with old school apprenticeship. Graduates walk away with the skills, confidence and experience needed to become not just teachers, but community and business leaders as well.

Learn More

When you're a teenager, you get acne. As you age, you get wrinkles, sun spots, and sagging skin. No matter what age you are, your skin is probably something you think about each morning when you wake up and look in the mirror. Whether is redness, dryness, bags under the eyes, or just general age, we all want to look and feel our best. Skincare can be superficial, but its impact on our lives is undeniable. So how to do approach is with a yoga mindset? How do we do it naturally? On this week's Yoga Talk Show, you'll meet, Rachael Pontillo, who will share her research and personal experience transforming faces around the world.

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Listen & Learn:

• Why vitamin A deficiency can cause or contribute to acne
• How acne medications can be toxic and even cause birth defects
• Why rancid fats, inflammatory foods, grains, and dairy can cause skin problems  
• Why skin care is often an "inside job"
• How to think holistically and not get overwhelmed by all the skin problem triggers in our modern world 

ABOUT OUR GUEST

Rachael Pontillo is the bestselling author of the book Love Your Skin, Love Yourself, and co-author of The Sauce Code. She’s a Certified Health Coach, licensed aesthetician; and natural skincare formulator and educator. She’s the president and co-founder of the Nutritional Aesthetics™ Alliance, the creator of the the blog, Holistically Haute™, as well as the 6-week online course, Create Your Skincare.

Nutritional Tip of the Week:

• Canola Oil

Links & References from the Show:

• Rachael's Site & Blog
• Accutane
• Retin-A

Got Questions?

• Send me a voicemail here: Ask Lucas a Question
• Or write to us: podcast@yogabody.com 

Like the Show?

• Leave us a Review on iTunes

Thanks to our sponsor:

• Wonder Wheel -- Yoga mats and blocks have been around for decades, but the Yoga Wonder Wheel™ by YOGABODY is the latest addition to any at-home practice room or yoga studio that will help you take your postures to the next level. Deep, awe-inspiring backbends are what draw most people to the Wonder Wheel initially, but backbends are just the beginning. You’ll also build balance, core strength, release tension, and find ways to practice challenging poses that are otherwise inaccessible.

Learn More

What does "organic" labeling really mean? If I ask five Yoga Talk Show listeners, I'll get five different answers. And new growing methods stack complexity on complexity with hydroponics and aquaponics now falling under "organic" certification as well. On this week's show, we'll unpack certification, and more interesting still, we'll look at various growing techniques in detail and speculate on the future of food.

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Listen & Learn:

• Why the term "organic" is owned and controlled by USDA
• Why organic food can have non-organic certified fertilizer
• How universal organic regulations really only began in 2002
• Why chemical farming kills of the bacteria in the soil (hence 3 year waiting period for conversion to organic)
• Why aquaponics is not new and has been around forever in various forms
• How aquapoanics uses 80% less water than conventional farming
• How aquaponics produces both fish and short grow cycle edible vegetables

ABOUT OUR GUEST

Ro is the cofounder and co-owner of A Bee, a certification agency responsible for ensuring that USDA organic products meet the NOP organic standard. Ro has an interest in all things sustainable and serves as the director of the open-use nonprofit “I’m In Community”.

Nutritional Tip of the Week:

• Salt

Links & References from the Show:

• A Bee Agency

Got Questions?

• Send me a voicemail here: Ask Lucas a Question
• Or write to us: podcast@yogabody.com 

Like the Show?

• Leave us a Review on iTunes

Thanks to our sponsor:

• Liquid Energy-B  -- If you’re a vegetarian, live a high-stress lifestyle or are over 50 years of age, there’s a very good chance you need to supplement with vitamin B12. Vitamin B12 is one of the few vitamins that our body doesn’t produce on its own. If you don’t eat or supplement with B12, you will develop a deficiency that could lead to anemia, nerve damage, mood and mental health problems. 

The good news is that B12 supplementation is extremely safe, inexpensive, and is now available in the most bio-available and absorbable form, methylcobalamin.

Learn More

There is a myth that weight lifting makes you big and muscle-y. More than any time in history, medical doctors and fitness experts are recommending weight training as one of the best ways to improve your overall health because the results speak for themselves. From hormonal balance and bone strength, to joint stability and weight management, resistance training is very hard to beat—and it's not just for guys.

On this week's Yoga Talk Show, you'll meet body-positive, plant-based trainer, Lacy J. Davis, who is breaking stereotypes and helping women transform their lives.

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Listen & Learn:

• Why sarcopenia (muscle loss) affects almost everyone over the age of 30, and why we all need to focus on skeletal muscle maintenance and growth
• Why resistance training is a great way to encourage bone strength
• Why body image and eating disorders are propagated by the media, and how you can find balance in your life
• Why the 5 people you spend the most time with have a huge influence on your health and fitness goals

 Links & Resources:

• Lacy's Website
• Rise & Resist Podcast
• Liberation Barbell

ABOUT OUR GUEST
Lacy J. Davis is the founder of Super Strength Health. She is a health and wellness coach, personal trainer, public speaker, podcaster, writer, eating disorder recovery specialist, body love advocate, and artist located in Portland, OR. She is passionate about plant-based nutrition and body positivity.

Nutritional Tip:

• Weight Loss

Got Questions?

• Send me a voicemail here: http://www.YogaBody.com/AskLucas 
• Or write to us: podcast@yogabody.com  

Like the Show?

• Leave us a Review on iTunes   

Thanks to Our Sponsor:

• Hurts So Good Massage Balls

Hurts So Good Massage Balls allow you to release tension, break up sliding surface dysfunctions, and improve circulation in and around your muscles and tendons, ligaments, and fascia.

• Relieve tight muscles knots, aches and pains any time, on your own
• Improve blood flow to targeted areas for nourishment and elimination of waste
• Release and relieve compressed nerves such as carpel tunnel and sciatica
• Assist in scar tissue elasticity and correct healing

Learn More

Many health fanatics claim that they, "don't believe in supplements," as if micronutrients were a belief system or a religion—but they are not. They are foundational to our health, an essential part of our biology; and for better or worse, insufficiency and deficiencies have been part of the human experience for as long as we've been on earth. Nutritional balance is an exception, not the rule, so if you ignore your own micronutrients and ignore the rampant deficiencies today, you do so at your own peril.

On this week's Yoga Talk Show, I share my own research and experiences with some of the most-common vitamin and mineral deficiencies along with simple strategies for testing and correcting them. While not definitive, this is a great starting point for testing, tracking, and taking responsibility for own health.
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What You´ll Learn:

• Why almost everyone is deficient in Vitamin D
• How iron deficiency impacts billions of people, and yes, in the developed world too
• Why essential fatty acids (EFA's) are "essential" and where to get the
• Why is not how much you eat or take, but how much you absorb that matters
• The innate challenges of a food system based on chicken, pigs, cows, corn, soy, wheat, and rice

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Key Questions About Supplements:

• How do you feel after taking them?
• Are there weird additives in your supplements? Can you avoid them?
• Are there food sources for these nutrients that you prefer?
• Are these supplements sustainable?

Links & Resources:

• Dr. Mercola & Vitamin D
• World Health Organization & Deficiencies

Nutritional Tip:

• Probiotics

Got Questions?

• Send me a voicemail here: http://www.YogaBody.com/AskLucas  
• Or write to us: podcast@yogabody.com  

Like the Show?

• Leave us a Review on iTunes: http://www.yogabody.com/reviews  

Thanks to Our Sponsor:

• Yoga Trapeze Teacher Training

The Yoga Trapeze is the #1 most popular yoga inversion sling in the world, and both our January and April teacher training courses are completely sold out. Good news! We’ve just opened up September 2017 for applications, and so this is an opportunity for you to gain the professional skills and confidence needed to teach professionally this exciting new style of yoga.

Learn More

By 2050, we'll have 9 billion people on the planet, and we cannot feed them with chicken, pigs, cows, wheat, soy, and corn. The food system that got us to where we are today is now destroying our planet and threatens our health; so we need to seek out nutritious, ethical and sustainable food that scales globally.
Enter: edible insects.

A crick can be as much as 20x's more efficient in terms of water, land, and resources than its equivalent in beef protein, and there are thousands of other insects that are edible to choose from. At scale, insects are cheap, easy-to-grow, bio-diverse, and whether convenient or not, they are the future of food.

On this week's Yoga Talk Show, Lucas Rockwood talks with insect food bar manufactures to get a deeper understanding of the next phase of mass food production.
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ABOUT BÚI & STEFAN

Búi Bjarmar Aðalsteinsson studied psychology at the University of Iceland, product design (BA) at the Iceland Academy of Arts and the National Art Academy in Oslo (MA, Kunsthøgskolen i Oslo). Bui has mostly specialized in design related food production. His design is characterized by the breakup of traditional processing methods with the aim of creating new knowledge and increasing sustainability. Stefan Atli Thoroddsen joined Bui in the founding of a company specialized in insect production. His background is in business and marketing.

Nutritional Tip of the Week:

• Brown Rice

Links & References from the Show:

• Jungle Bar: Use 'YOGABODY' coupon code for 25% off
• UN Report on Edible Insects
• Little Herds

Got Questions?

• Write to us podcast@yogabody.com

Thanks to our sponsor:

• The Yoga Trapeze Stand

Finally… a simple way to setup your Yoga Trapeze anywhere, anytime. The Yoga Trapeze Stand can be setup in minutes, supports up to 600 lbs, and is perfect for backyard practice, parks, indoor and outdoor use. We have yoga studios that set up in their lobbies and even festivals that setup Yoga Trapeze Stands in booths.

If you’ve seen our breathtaking videos and photoshoots in Barcelona, you’ve no-doubt seen our Yoga Trapeze Stand in action; and the good news is we’ve perfected the design and reduced the production costs so it’s now more affordable than ever to have your own Yoga Trapeze Stand.

Learn More

In any health conversation, one of the most-common things discussed is: “So where do you get your protein?” This is not a bad question, but it’s not exactly the right question either. Protein is a real concern for everyone navigating our modern food system, but there are better questions to ask to achieve optimal health.

In this week’s Yoga Talk Show, Lucas shares new ways to think about protein and make choices in your own life that you’ll notice right away.

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Listen & Learn:

• Why the “complete protein” myth does more harm than good
• Why percentage-based protein numbers confuse most people
• How to determine your baseline protein needs
• Why protein deficiency is extremely rare, but imbalance is common
• Real concerns for you and our world food system in regards to protein

Nutritional Tip of the Week:

• Sodium Intake Recommendations

Links & References from the Show:

• 10 Plant Based Proteins

Got Questions?

• Write to us podcast@yogabody.com

Thanks to our sponsor:

The Yoga Trapeze is the #1 most popular yoga inversion sling in the world, and both our September and January teacher training courses are completely sold out. Good news! We’ve just opened up April 2017 for applications, and so this is an opportunity for you to gain the professional skills and confidence needed to teach professionally this exciting new style of yoga.
Applications and information available here: Yoga Trapeze Teacher Training

Pop environmental wisdom teaches that a vegetarian diet is the most sustainable way of eating for the planet, but is this always true? What about in areas where crops are impossible to grow, but where grazing animals thrive? These are hot-button issues that require deep inquiry and have no simple answers.

On this week's Yoga Talk Show, city slicker-turned-farmer, Diana Rodgers, shares her vision of a “return to nature” for a more sustainable and healthy planet.

Diana is a “real food” Registered Dietitian Nutritionist, and Nutritional Therapy Practitioner living on a working organic farm west of Boston. She's an author and also the host of The Sustainable Dish Podcast and the mother of 2 kids. She speaks at universities and conferences internationally about nutrition and sustainability, social justice, animal welfare and food policy issues.

Diana is a staff writer for Paleo Magazine. She contributes regularly to several blogs and her work has been featured in The Los Angeles Times, The Boston Globe, Outside Magazine, and Mother Earth News.
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Listen & Learn:

• Why "sustainability" refers to you, the environment, and the planet
• How eating a cow might be more ethical than eating kale
• Why traditional vegetarian diets are often dairy and grain heavy, the worst for both you and the planet
• Why soils needs animals and animals (like us) need soil
• How food systems are inherently complex

Yoga Practice Tip of the Week:

• Handstands -- how to do them in the middle of the room?

Links & References from the Show:

• Sustainable Dish

Got Questions?

• Write to us podcast@yogabody.com

Thanks to our sponsor:

• Yoga Trapeze Teachers Course and Yoga Teachers College

First Ever Yoga Trapeze Teachers Training Course in Barcelona!

The Yoga Teachers College combines new technology and age-old apprenticeship to deliver a level of education previously unavailable anywhere. We train students not just teach, but to become local business leaders in the mind-body wellness industry

Now accepting applications: www.YogaTeachersCollege.com

We´ve been talking about the Future of Food and what our main food sources will be as the population increases, are mushrooms one of them? Are they important and can they benefit our health and well being when used as more than a staple food?

On this week´s Yoga Talk Show, you will meet Jeff Chilton and we will discover the surprising nutritional facts and health benefits of mushrooms. Who knew that they are not just a pizza topping!

Jeff Chilton studied ethno-mycology at the University of Washington and began working on a commercial mushroom farm in 1973—and mushrooms have been the focus of his career ever since. During the next 10 years he became the production manager, responsible for the cultivation of over 2 million pounds of agaricus mushrooms per year. He was also involved in the research and development of shiitake, oyster and enoki mushrooms which resulted in the earliest US fresh shiitake sales in 1978.

His current company, Nammex, was founded in 1989 and produces source material for medicinal-grade nutritional formulas.
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Listen & Learn:

• Why you should be eating shiitake mushrooms regularly
• Why mushroom mycelium (rather than fruiting body) is not a great source for food or nutrition
• How poor quality supplements can be high in grains and starch
• Beta-glucans can make up to 25-60% of mushrooms (or almost none at all)
• Why "made in USA" is the worst choice
• How to test your product with iodine
• Whar are Triterpenes
• Why the majority of all mushrooms are grown in China—and certainly the best ones
• How to grow your mushrooms in dark spaces, light spaces, tree cuttings, and more

Yoga Practice Tip of the Week:

• Flexibility Training

Links & References from the Show:

• Nammex

Got Questions?

• Write to us podcast@yogabody.com

Thanks to our sponsor:

• Yoga Teachers College

The Yoga Teachers College combines new technology and age-old apprenticeship to deliver a level of education previously unavailable anywhere. We train students not just teach, but to become local business leaders in the mind-body wellness industry

Now accepting applications for class #2: www.YogaTeachersCollege.com

Many of us go to great lengths and great expense to obtain organic and locally-grown foods, but the leftovers including stems, rinds, peels, and grounds are usually throw in the garbage. What a waste!

On this week's Yoga Talk Show, you'll meet, Nikhil Arora, the co-founder of Back to the Roots, an innovative company that uses up-cycled coffee grounds to grow mushrooms - and you can too using their at-home kits.

Mushrooms are one of the most nutrient-dense foods you can grow in just about any home or apartment, and they surely play a role in the future of food.
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What You’ll Learn:

• Why it makes no sense to throw away high quality food scraps and cuttings
• How coffee grounds can be used to grow superfoods in just about any home
• Why the future of food needs to offer more people better quality food for less money

Nutritional Tip of the Week:

• Why you should eat mushrooms?!

Links & References from the Show:

• Back to the Roots

Got Questions?

• Write to us podcast@yogabody.com

Thanks to our sponsor:

• Yoga Teachers College

The YOGABODY Teachers College combines new technology and age-old apprenticeship to deliver a level of education previously The YOGABODY Teachers College combines new technology and age-old apprenticeship to deliver a level of education previously unavailable anywhere. We train students not just teach, but to become local business leaders in the mind-body wellness industry

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Food has become religion with missionaries telling you to drink kale smoothies, eat bacon, avoid chicken, and take pills and potions galore. Vegetarian, vegan, raw food, paleo, Atkins... there are so many different groups who claim to have all the answers to nutrition. But do they? Really?

I've been obsessed with food and nutrition since 1999 and have studied it professionally since 2002. My biggest learning is that what we're doing right now is not working, and the future absolutely must look different than the present. I've also learned that the food religions of the world do more to confuse than to help us. My hope is that the Yoga Talk Show becomes an open forum for education and exploration as we all try to figure out how to thrive.

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What You’ll Learn:

• Why there is no "one diet" for everyone
• How our food system is currently flawed
• Why the inconvenient truth about the future of food is that GMOs, lab-grown meats, and insects are likely necessities
• How we can end up on the right side of history, nutritionally

Nutritional Tip of the Week:

• Nori Seaweed Sheets - are they safe to buy from any store?

Got Questions?

• Write to us podcast@yogabody.com

Thanks to our sponsor:

• Yoga for Runners

Pre-Run Warm-Ups & Post-Run Flexibility Training

Join this at-home course to learn stretching exercises that will keep you limber, mobile, and injury free. Warm-up stretches take just 2-4 minutes to complete, and after your run, your flexibility training takes 15 minutes and can also be done before bed. This one-two stretching combo can have a dramatic impact your body, posture, and running performance.

Benefits of Flexibility:

• Reduce recovery time
• Adjust, adopt and modify your running stride and posture as needed
• Stop being limited by your range of motion (ROM)
• Add some “yin” to the “yang” that is your running schedule
• Maintain your agility on diverse terrain (no more tin-man style running)

Find out more.

Ever heard of kombucha? Kombucha is a fermented tea loaded with beneficial bacteria, activated micronutrients, and if you like sour - it tastes amazing. Traditionally, it’s made with black tea and sugar, fermented by an added Scoby (symbiotic colony of bacteria and yeast) for days, weeks or even months. Basically, this is sweet, rotten tea that’s actually good for you. 

On this week’s show, Lucas Rockwood and Hannah Crum explore the benefits of drinking Kombucha, and how easy it is to start brewing at home. 

Hannah Crum, also known as "The Kombucha Mamma" has been brewing kombucha and teaching others since 2004. From homebrew hobbyist, to educator, to Master Brewer, Hannah is committed to providing the most accurate and up-to-date information to kombucha lovers and homebrewers at any stage in their experience.

In this Show, You'll learn:

• The history of this rotten tea and its role in modern day society
• Wild vs. controlled fermented foods
• Store bought vs. homemade kombucha
• Do’s and don’ts for newbie at-home kombucha brewers 

Nutritional Tip of the Week:

Health metrics - how can you tell if you’re really healthy?

Links & References from the Show:

www.kombuchakamp.com

Got questions?

Write to us: podcast@yogabody.com

Thanks to our sponsors!

www.YogaBody.com

Chocolate-covered ants and other novelty foods have been around for ages, but is anyone moving beyond the novelty foods and taking a deeper look at the real nutritional benefits of edible insects?

This week, Lucas Rockwood and Kevin Bachhuber discuss the topic of insects-as-food. Kevin has a Bachelor's degree from the University of Wisconsin Steven's Point, one of the nation's top schools for wildlife conservation and natural resources.

A lifelong urban farmer, Kevin founded Big Cricket Farms in response to growing water shortages, the rising costs of protein production, and a simple desire to eat bugs with friends. In 2006 his travels to Thailand, Kevin was able to sample a variety of edible bugs including crickets, and found them to be delicious! Upon returning to the USA, he also discovered that there were essentially no commercial sources of crickets for people to eat, so he decided to create one. In 2014, the time was ripe, and Big Cricket Farms was born.

In this Show, You'll learn:

• Why bugs might just be the future of food

• The farming of bugs in real life (what it’s like)

• Whether insects-as-food is truly sustainable

• Living off bugs: is it actually possible?

Links & References from the Show

http://nutritionstudies.org/

www.BigCricketfarms.com

Got questions?

Write to us: podcast@yogabody.com

  http://YogaBody.com

  https://www.facebook.com/Yogabody.Naturals

 http://instagram.com/yogabodyfitness

This week, Lucas Rockwood and Dr. Thomas Campbell discuss food, nutrition and the health of our planet. Dr. Campbell is the co-author of, The China Study, an extremely influential and highly-debated book on food, nutrition, and plant-based diets specifically.

He is an instructor of clinical family medicine at the University of Rochester School of Medicine and Dentistry. A board certified family physician, he has a primary care practice in Rochester, NY.

In addition, Dr. Campbell is the executive director and an educator at the T. Colin Campbell Center for Nutrition Studies, a nonprofit organization in Ithaca, NY, which promotes optimal nutrition through science-based education, advocacy, and research in partnership with eCornell, Cornell University’s online course provider.

In this Show, You'll learn:

• The benefits of plant-based nutrition, raw foods and living foods

• The challenges of a wheat, soy, and starch-based approach to eating

• The healing impact of a plant-based diet on the human body

• The future of nutrition: how are we going to feed the world?

• All about Dr. Campbell’s new book, The Campbell Plan”

Links & References from the Show

http://nutritionstudies.org/

http://www.thecampbellplan.com/

Got questions?

Write to us: podcast@yogabody.com

  http://YogaBody.com

  https://www.facebook.com/Yogabody.Naturals

 http://instagram.com/yogabodyfitness

Ready to find out the scary truth about the food industry? In today’s episode, Vani Hari (aka "The Food Babe") talks about why it’s so important that we investigate what we eat. Vani is a food journalist and author taking on big food companies—and winning. To date, she has helped change foods produced by Kraft, Chipotle Mexican Grill, Chick-fil-A, Starbucks, and Subway. She has made appearances on CNN, ABC News and the Dr. Oz show, and her success stories have been covered by important papers such as the Washington Post, The New York Times and USA Today. Vani’s blog and her investigations have garnished international attention, and most importantly, helped lead to real change.

Tune in and find out more about why you should stay away from processed foods and what it is that you can do to help pave the way for positive change in the food industry.

In this Show, You'll learn:

• All about the investigations Vani Hari has carried out and her success stories

• The scary truth about additives and chemicals that are found in our food

• Why a world without processed foods in unlikely due to present socio-economical issues

• How you can hold big food manufacturers accountable, and help pave the way for change

Links & References from the Show

www.FoodBabe.com

Got questions?

Write to us: podcast@yogabodynaturals.com

  http://YogaBody.com

  https://www.facebook.com/Yogabody.Naturals

 http://instagram.com/yogabodyfitness

Can broccoli “talk” to your DNA? Listen and find out more about epigenetics, candida and GMO food with special guest, Tom Malterre. Tom is a certified nutritionist who travels throughout the United States and Canada lecturing on topics such as Vitamin D, Gluten Intolerance, and Digestive Health. He empowers people through classes, seminars, and private counseling with his insight and depth of knowledge on the biochemical interactions within our body and their relationship to our diet.

In this Show, You'll learn:

• How food has an epigenetic influence that could be more important than your genetics

• Why yeast, fungal overgrowth and candida are such huge problems

• Vitamin D 101: why we need it, how much to tak, how to get tested  

Links & References from the Show

www.wholelifenutrition.net

Got questions?

Write to us: podcast@yogabodynaturals.com

  http://YogaBody.com

  https://www.facebook.com/Yogabody.Naturals

 http://instagram.com/yogabodyfitness

Dr. John Douillard, DC has written and produced numerous health and fitness books, CDs, and DVDs. He has been teaching and lecturing internationally for 25 years and publishes a free wellness video-newsletter filled with the latest studies and research. He was the Director of Player Development for the New Jersey Nets in the NBA and currently directs the LifeSpa-Ayurvedic Retreat Center in Boulder, CO, where he lives with his wife and six children.

In this Show, You'll learn:

Telltale signs of protein deficiency

Why some people use meat medicinally

How to find a healthy balance in your with protein

Best sources for protein

Steve Meyerowitz is considered the “sproutman”  He began teaching indoor gardening and sprouting in New York, he’s the author of Sprouts the Miracle Food, Sproutman’s Kitchen Garden Cookbook, and Wheatgrass Nature’s Finest Medicine.

In this Show, You'll learn:

How to mineralize your body through young sprouts.

The role of fasting and juicing as natural medicine.

The energy boost that comes from eating live sprouts.

Jon Gabriel was a Wal Street trader that weighed over 400 pounds until he began researching everything he could about the hormones, enzymes, neurotransmitters and chemical massagers that cause weight gain. Over a two-and-half-year period he lost 220 pounds, without dieting and is now the creator of The Gabriel Method.

In this Show, You'll learn:

How to stop dieting and start nourishing.

Why it’s important to improve digestion.

The importance of a mind-body approach to weight loss.

Laurentine ten Bosch and James Colquhoun are nutritionists become filmmakers that felt compelled to share the real world story of food and nutrition. Today Food Matters has launched FMTV where you can find the very best films and documentaries about health and wellness.

In this Show, You'll learn:

What is in the soil where your plants are being grown.

How we’ve strayed from natures natural design.

The benefits of permaculture as food production.

How agriculture and our bodies are interconnected. 

Ger Van Der Wal is one of the biggest proponents of eating bugs, insects and things that will normally make your skin crawl. He’s the founder of Deli Bugs and online shop where you can try some crickets, grasshoppers, ants and even worms.

In this Show, You'll learn:

Why insects are the future of food

Why insect protein might just be better than any other protein on the planet

How bugs can be tasty & delicious

How to experiment with bug eating