Diet Science

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.

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