Diet Science

A study published in the Journal of Physiology found that animals fed a ketogenic diet were at a much greater risk of becoming insulin resistant than animals who ate a standard American high fat, high carb diet.

Listen in this week as Dee discusses this and other studies showing how the trend toward ketogenic diets may pose previously unknown health risks.

Have you seen something called powdered olive oil or powdered sunflower oil on an ingredient list lately?  How does an oil become a powder?  Listen in this week as Dee explains how oils are transformed into powders, and why the chemistry of oils dictates this may not be the best way to consume them.

Over the last 20 years, scientists have been studying the nutrient content and health benefits of an ancient legume called lupin.  Listen in this week as Dee discusses how this amazing little bean can revolutionize your health in surprising ways.

Link to Lupin beans

Link to Lupini Beans Snack Starter Pack

Why do humans instinctively dislike bitter foods?  How can we learn to love them?  Listen in this week as Dee discusses a new study showing how proteins in your saliva can take the bitter edge off eating leafy greens and other bitter foods.

Water kefir is a non-dairy, caffeine-free sparkling probiotic beverage that's a great alternative to soda.  Listen in this week as Dee explains the differences between water kefir, dairy kefir, and kombucha tea, and why this fizzy drink is great for your gut.

Link to KEVITA Tangerine Sparkling Probiotic Drink