legumes

Vendredi 4 juin, Cyrielle Hariel a reçu 4 juin, Bertrand Swiderski, directeur de la RSE pour le groupe Carrefour, Marc Kérangueven, président de Prince de Bretagne, et Christophe Brusset, ancien industriel de l'agroalimentaire, auteur de "Les imposteurs du bio". Ils se sont penchés sur la manière de bien manger tout en préservant la planète, dans l'émission Objectif Raison d'être sur BFM Business. Retrouvez l'émission le vendredi et réécoutez la en podcast.

There are five places in the world called “Blue Zones.” The term refers to geographic areas in which people have low rates of chronic disease and live longer than anywhere else. This podcast episode describes the common lifestyle features of people in these Blue Zones, including their specific diets, habits, and what makes them so happy!

BLUE ZONE OOKS & RESOURCES (COOKBOOKS): https://amzn.to/33ktijY

Blue Zone Meal Plan Ideas: https://www.bluezones.com/blue-zones-life-easy-awesome-meals/

HELPFUL LINKS:

TikTok Butt-Lift Leggings

Food Journals

Self Help Books

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Plus Size Fashions

Atomic Habits Book

Think Like a Monk Book

Get Out of Your Head Book

Popular Fitness Products for Success

Lift Leggings

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HOST ANNE MCDANIELS LINKS:

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Email: mcdanielsanne@gmail.com

Music Credit: - "Jazz Background Loop"; Migfus20; Freesound Music; Creative Commons Licensing

Photo Credit: Vitality Magazine; UK

Resources: Healthline; Today Show; NPR; NBC; VeryWellHealth; Dan Buettner

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Hoje a Carol Levy vai contar uma história de medo, ui!

O Bicho Papão vai aparecer e dar uma grande lição ao Severino, um menino muito preguiçoso.

Vamos conhecer vários legumes deliciosos, aprender a dança da laranja com o Eusébio e a Aurora, um frevo, e o Henrique Albino no quadro "Que Instrumento é Esse!".

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It’s today self-evident but scientists are still piling evidence upon meta-studies and more research upon research on the dangers of processed meats and it’s link to cancer. It's a bit reminiscent of the tobacco industry in the 60s and 70s. There have been congressional hearings & WHO proclamations to try and steer the world towards a healthier diet and environmentally friendly plant-based foods. Only 8% of the world population is vegetarian but these numbers are skyrocketing, and veganism too is on the rise. The myth of meat as the sole source of protein has long been busted and the goodness of plant-based diet has been forever known to mankind.

Find out more at www.csaw.co/blog.php

Que as louças e os utensílios de cozinha devem ficar organizados nós já sabemos, certo?
E as frutas, os ovos, o café, as verduras e legumes, como guardar da forma correta na cozinha?
A maneira como eles são acondicionados interfere em características como textura, sabor e até valor nutritivo, sem contar que podem durar muito mais.

Neste podcast, listei os lugares ideais para alguns alimentos.

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Confira as principais notícias desta quinta-feira (02/04/20) no caderno Economia do Estadão

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We talk with Grace Ebner from Gainesville based environmental non-profit, We are Neutral. Tune in to learn about carbon footprint, biggest print contributors, and tips to identify and reduce your mark. Grace shares tips and suggestions for a cleaner, more neutral life! Let's be mindful on carbon footprint and our environmental impact!  

Fresh Take is your weekly roundup of all things related to organic and sustainable living. Join Florida Organic Growers staff and guest experts as we discuss everything you need to know about sustainable living, organic agriculture, and how to make the best lifestyle choices that benefit you and the environment. So, if you’re an eco-warrior, a dedicated farmer, or just someone looking to make more conscious decisions, tune in every Friday to get your Fresh Take. 

Florida Certified Organic Growers and Consumers, Inc. (FOG) is a 501(c)(3) non-profit established in 1987 as a grassroots organization, formed by those who believe in organic, sustainable, and regenerative agriculture. Our vision is to create a more sustainable and just food system that benefits both consumers and the environment. 

Quality Certification Services (QCS) has been an industry leader in providing organic, food safety, and ethical certifications since 1989. As an accredited certifying agency, QCS has been meeting the demands of a growing food industry for more than 30 years. QCS is proud to offer organic and food safety certification for crop production, livestock, retail, restaurants, processing and handling, and importer and exporter operations of all sizes. As the largest US-based certification agency on the eastern seaboard, QCS and our staff of highly qualified and dedicated food and agricultural scientists, educators, and regulators, is capable of meeting all certification needs with expertise.

Join us at the upcoming Organic Food & Farming Summit April 18-19, 2024 in Tampa! Early bird savings ends February 2, 2024! SECURE YOUR SPOTS!

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Ouça os destaques do suplemento Paladar desta quinta-feira (21/11/19)

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Confira os destaques do suplemento Paladar desta quinta-feira (12/09/19)

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On today's show we are talking about Nitrogen fixing plants and inoculates.

 What the heck is Rhizobia?  

Well, pull up a chair 'cuz we are going on a deep geek.  

On this week's episode of A Taste of the Past, host Linda Pelaccio is joined by Clifford Wright and Tim McGreevy. In recognition of the UN's International Year of Pulses, they discuss the history of pulses, from 10,000 years ago to their importance in today's farming and diets."Pulse” is a derivation from the Latin words puls or pultis meaning “thick soup.” Pulse crops are small but important members of the legume family, which contains over 1,800 different species.

You are what you eat, and that's the worst possible news. Think about all the horrible things you put in your mouth. Now think about better things to put in your mouth: things like eggs, lean protein, vegetables, water, and legumes. These things can make you a better person, but you still have an expiration date. Listen to this episode to find out what could go wrong with eating healthy before it's too late.

A few weeks ago, while I was in Israel, I posted the photo above to my Instagram page, with the comment that...

"A Paleo person could never survive in Israel - local popped corn sprinkled with moss from the rooftop, freshly grown spelt and rye, falafel with soaked chickpeas, amazing lemons and guavas you simply bite through the skin, carob picked straight out of the desert, local raw sheep’s cheese and goat milk cheese sprinkled with fresh herbs, and omega-6 fatty acid packed tahinis blended with beets, freshly pressed olive oil and cilantro. Oh well. More for me."

I have to admit that I stuffed my face with huge portions of nearly every food listed above when I visited a home in Galilee for a traditional weekly Jewish Shabbat feast. During that dinner, I sat next to Uri Mayer-Chissick (also known as "The Israeli Locavore"), who is a food historian and wild edible plant expert, and we had an interesting about traditional agricultural foods like bread and cheese, and the surge in popularity of the strict avoidance of these foods by those who adhere to a "hunter-gatherer" Paleo-esque diet. Uri and I delve deeply into this discussion today's audio podcast.

And this guy is the real deal. Not only does he cook amazing food, but he also leads hikes and tours of the Israeli countryside to find local wild edible plants, and he teaches outdoor cooking classes, gives food history lectures and prepares gourmet meals in nature, reconstructing historical recipes with wild plants. When he's not traipsing through the valley of springs in north-eastern Israel with a pot and pan in his hand, Uri lectures about food, the history of local food preservation, ways that ancient medicine used nutrition as a way to achieve balance, and the traditions of foraging, healing and cooking in the Mediterranean and Middle-East. During our discussion, you'll learn: -How a Paleo diet that adheres to the philosophy of no-bread, no-grains, little to no dairy, etc. has been received in a Mediterranean culture where it seems that bread, legumes, wheat, cheese, etc. are such staples... -How “traditionally prepared” bread is so much different than modern bread, and how you can find or make easy-to-digest bread... -How you can prepare things like lentils and chickpeas to make them more friendly to the human gut... -What it is it some dairy causes health problems, but some dairy is no nourishing and digestible... -Why a rise in celiac disease is due to a difference in the way wheat is grown... -And much more!

Resources: -Nourishing Traditions -The Art of Fermentation -Goat whey protein -Vertical gardening towers By the way, even though I'm not Paleo, you can click here to come hear me speak at PaleoFX 2015, which is a Who’s Who gathering of the ancestral food and exercise movement, with world-class speakers including best-selling authors, physicians, nutritionists, research scientists, professional athletes, trainers, sustainability and food activists, biohackers, and more. Question, comments or feedback about the problem with Paleo? Leave your thoughts at BenGreenfieldFitness.com!

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