Explore " lipids" with insightful episodes like "Statins. Helpful or harmful? Debunk the myths in this episode of Baptist HealthTalk.", "Episode 82: What can Keto do for Lipedema...Do we know?", "NEJM Interview: Dr. Arthur A. Levin on the use of oligonucleotide drugs that regulate RNA.", "REVERSING LUPUS AND LIPIDEMIA USING INTEGRATIVE MEDICINE" and "Episode 119: Ali Bouzari: Chef, Biochemist, And Author Of 'Ingredient'" from podcasts like ""Baptist HealthTalk", "Dr Karl Goldkamp - Keto Naturopath", "NEJM Interviews", "Take Back Your Health!" and "All in the Industry ®️"" and more!
It's time to debunk the myths about statins. Dr. Jonathan Fialkow welcomes Clinical Lipid Specialist Lisa Davis to clear up the confusion with a healthy dose of facts in this edition of Baptist HealthTalk. For more information on the Lipid Management Program, visit the Miami Cardiac & Vascular Institute or call 786-204-4499.
This is a brief discussion about Lipedema, what little we know about it as a condition, and how Keto may help.
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Until next time, Dr. Karl
Can the world of food and cuisine be broken down into just eight ingredients? That's the argument made by Ali Bouzari, who joins host Shari Bayer, in his latest book. 'Ingredient' takes a capital 'I' because they're building blocks to be used when "trying to find out what makes this recipe so good or when it's falling short."
The eight Ingredients are Water, Sugars, Carbs, Lipids, Proteins, Minerals, Gases, and Heat, and thinking about what they bring to your dishes is a smart way to up your game. Bouzari would know: he's a chef with a Ph.D. in food biochemistry. His insights are accompanied by illustrations by Jeff Delierre and photographs by National Geographic Explorer Jason Jaacks.
On today's episode of THE FOOD SEEN, we distinguish the difference between the modes and mediums of ingredients with food scientist Ali Bouzari, in his book, INGREDIENT. Have you ever wondered why popcorn pops, or how to cook a juicy steak, well, you're talking about WATER; it expands as steam, and releases when bitten. Did you know that SUGARS aren’t just sweet, they're also the reasons food browns when heated which includes sautéed onions to roasted coffee beans, and even aged balsamic vinegar. CARBOHYDRATES, LIPIDS, PROTEINS, MINERALS, GASES and HEAT round out the 8 ingredients that act as x-ray vision for Bouzari. He provides illustrations and infographics for insightful cooks, who what to know how chicharrons puff when fried and why Doritos are the most savory thing ever.
I bet you have heard that you are a carbon-based life form. Do you know what that means? Let me teach you. Let me verbally take you a journey through the wonders of this amazing molecule that is the foundation of all organic life. Every moment of your life is possible based on the sweet structures and functions of our body. At the core of each structure is a wonderful element that was created in the belly of simple stars.
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Seamus Harrison discusses new research which suggests no causal link between raised HDL cholesterol and reduced risk of coronary heart disease.
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