Why Wild-Caught Fish Isn't Necessarily B...

Full show notes: bengreenfieldlife.com/pharma In this special repeat episode, Dr. Sandra Kaufmann breaks down which pharmaceuticals mimic the effects of things you already do for your health: what replaces a sauna session, what replaces a fast, what replaces a cold plunge (use co ... Show More

Full show notes: bengreenfieldlife.com/505 In this solosode, you'll get the latest on microplastics, spinal disc health, and what a heart scan sees that a cholesterol panel misses. A new seven-day trial pitted five plastic-avoidance strategies against each other, and the results ... Show More

Full show notes: https://bengreenfieldlife.com/holyhealth In this episode with Justin Roethlingshoefer, you'll hear from a former NHL performance coach turned health entrepreneur whose new book, Holy Health, is the one I chose for my father-son book club this month. This is not a ... Show More

This episode is brought to you by Rupa Health, Athletic Greens, Beekeeper’s, and Joovv. Fish are an incredibly healthy source of protein and fats, especially omega-3 fatty acids. However, there are several important things to be considered in order to reap the health benefits of ... Show More

Fish is one of the most nutritious food sources on the planet, especially when it comes to protein. But I’m usually scared to eat it. That’s because some seafood is at risk for toxicity that can harm our health, not to mention certain aquaculture methods are contributing to decli ... Show More

Joe Gurrera, owner of Citarella markets and author of the book JOE KNOWS FISH, tells us why cooking seafood can be intimidating and how to do it like a pro.Read the transcript at https://www.quickanddirtytips.com/house-home/food/how-to-cook-fish-like-you-know-what-youre-doingChec ... Show More

James Beard award-winning Chef Jimmy Schmidt and I talk all about the nuts and bolts of Plant Paradox cooking. We explain how to find the RIGHT lectin-free, non-inflammatory ingredients, share the secrets to creating awesome flavors, and explain the common mistakes many home cook ... Show More

We all know that fish is good for us, but how often is it safe to eat? How should it be prepared? Is wild caught or farmed better? Learn the answers to these questions and more this week on Dishing Up Nutrition with Darlene Kvist, Tamara Brown, and Special Guest Tim Lauer from Co ... Show More

When it comes to seafood, frozen is the new fresh. We talk to seafood industry expert, Jennifer Bushman about how technology has improved the quality of frozen fish and how to make the most of canned seafood from your local grocery store. Her latest project is Sea Pantry, how to ... Show More

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Melissa Fuster. John Gifford discusses salmon and sustainability, drawing from his piece that appears in the current ... Show More

In today's episode, I interview my friend, the founder, and CEO of Zero Acre Farms, Jeff Nobbs. Jeff is on a mission to create a food company that will replace destructive, inflammatory vegetable oils with healthier, more sustainable oils and fats made through fermentation. Not o ... Show More