Diet Science

There's a lot of heat used in pressure cooking, so is there a nutritional difference between steaming food, boiling food or cooking it under pressure?  Listen in this week as Dee lays out the science behind what pressure cooking does to starch, vitamins, and antioxidants in foods. Link to Instant Pot: https://amzn.to/2DqsRs7

Although they can have similar symptoms, food allergies, sensitivities and intolerances are very different conditions.  Listen in this week as Dee discusses each of these reactions to foods, and what it ultimately means for your health.

Listen in this week as Dee talks about how to makeover pumpkin pie, whipped cream, and cranberry sauce into processed-free holiday fare.  She also talks about the strategies you can take to keep from overindulging during the holiday.

Link to Dee's Whole Wheat Pie Crust

Link to Dee's Organic Pumpkin Pie

Link to How to Make Your Own Pumpkin Puree Article

Link to Dee's Real Deal Whipped Cream

Link to Dee's Sugar-Free Blood Orange Cranberry Sauce

Enjoy!

Get prepared for cold and flu season by loading up your plate with red-colored foods. Listen in this week as Dee discusses how the nutrients in red-colored foods support immune health.

Link to Dee's special sugar-free cranberry sauce

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.