Encore Episode: Cholesterol: Not Your Heart's Enemy
Cholesterol isn't bad for your heart, contrary to what you may have heard.Doctors have gotten it wrong about cholesterol in the past. The guidelines have changed, but we still get stuck on old information. Why have you been told to avoid saturated fault? Because of cholesterol. You’ve been told cholesterol causes heart disease. Wrong. You need cholesterol for vitamin D production, sex hormones and brain health. This focus on cholesterol has lead to the over-prescription of statins. In many cases, you can improve heart health without these drugs. Statins are mildly anti-inflammatory but carry many side effects. Fish oil can reduce inflammation and has no negative side effects. Citrus bergamot lowers triglycerides and inflammation and raises HDL cholesterol (the "good" kind). Cholesterol is far more complicated than the two categories established decades ago. Particle testing is more reliable for getting an accurate picture of your own cholesterol. Of course, your cholesterol numbers won’t determine your risk for heart disease. It’s more important to reduce your inflammatory risk by improving your diet and helping your gut microbiome than to worry about cholesterol. Listen as Dr. Jonny Bowden joins Dr. Mike Fenster to preach the gospel of cholesterol. Sponsor: Real Salt - Is Your Salt Real?
20 Dec 2017
Encore Episode: Culinary CPR: Porchetta
Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Porchetta. Recipe variation from Mario Batali.Yields up to 8 servings INGREDIENTS 1/2 boneless pork loin, about 4 pounds 4 tablespoons virgin olive oil plus 4 tablespoons 1 medium onion, thinly sliced plus 4 cut in halves 1 bulb fennel, thinly sliced, leaves removed and set aside 2 pounds chopped pork shoulder 2 tablespoons fennel seeds 2 tablespoons freshly ground black pepper 2 tablespoons chopped fresh rosemary 6 cloves garlic, thinly sliced 3 eggs DIRECTIONSPreheat oven to 425 degrees F. Butterfly pork loin to become a sheet 1inch thick and about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside. In a 12 to 14 inch saute pan, heat olive oil until smoking. Add onion and fennel and saute until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic. Cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool. Add chopped fennel leaves and eggs and mix well. Spread mixture over pork loin and roll up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions. Place in oven and roast 75 minutes, or until interior temperature is 140 degrees F. Remove and allow to rest for 10 minutes. Sponsor: Real Salt
13 Dec 2017
Encore Episode: Culinary CPR: Warm Brussels Sprouts & Hazelnut Salad
Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Warm Brussels Sprout & Hazelnut Salad.Ingredients 12 ounces of fresh brussels sprouts 3/4 c hazelnuts Shallots, finely minced 1 tablespoons honey Sherry vinegar Extra virgin olive oil 3 ounces of bacon or pork belly Cut the core off the bottom of each sprout to release the leaves. Put the leaves in a bowl. Chop up the core of each sprout. Add the core pieces to the bowl of leaves.Chop hazelnuts or crush with a mortar and pestle. Place in a medium bowl. Add shallots, vinegar, honey and oil. Set bowl to the side.Cook bacon in a cast iron skillet over medium-high heat for about four minutes. Put bacon to the side. Save the grease for the rest of the recipe.Add 2 tablespoons of bacon fat to the bowl of shallots, hazelnuts, honey and liquids. Whisk to combine. Salt and pepper to taste.Place skillet with remaining bacon fat over high heat until lightly smoking. Cook brussels sprouts without stirring for about one minute until they start popping. Stir, cook for one more minute. Remove from heat.Add leaves to mixture. Toss. Top with bacon and serve.
6 Dec 2017
Encore Episode: Eat to Prevent & Treat Osteoporosis
Learn about improving your bone health.If you’re suffering from chronic disease, it’s time to look to your food as medicine. Your body rebuilds tissues with proper nutrition. Nutrition can help with the prevention and treatment of osteoporosis. Learning about how bones are built and how your food is processed assists in making choices for maximum calcium absorption. There are a few things you can do to improve bone health immediately. Look at your vitamin K2 consumption. Improve your cardio health. Implement herbed bone vinegar in your recipes. Listen as Dr. Laura Kelly joins Dr. Mike Fenster to explore how nutrition affects bone health.
29 Nov 2017
Most Popular Podcasts
Prevent or treat your chronic disease with lifestyle medicine.Seventy to eighty percent of chronic disease is driven by lifestyle. This includes nutrition, sleep hygiene, exercise, substance use and stress. Lifestyle medicine employs behavioral changes to prevent and treat chronic disease when possible. This field is growing rapidly. Speak with your doctor about what lifestyle changes you can make to improve your chronic disease conditions. Listen as Dr. Dexter Shurney joins Dr. Mike Fenster to discuss lifestyle medicine.
22 Nov 2017
Diabetes Reversal: Type-2 Nutrition
Changing your diet can improve your type-2 diabetes symptoms.Food works as medicine. Type-2 diabetes can be addressed with nutrition. Clearing the packaged products out of your pantry can help you take control of your health. Drop the convenience foods from your diet and stick to natural foods simply prepared. Look at the quality of the foods you eat. When it’s time to eat, use smaller plates. Eat until you’re 80 percent full. Make vegetables the feature of your plate and treat protein as a side dish. You may need to reprioritize things in your life. Eat before heading to the grocery store. Sort out the best time of day for you to eat and exercise. Listen as Denise Pancyrz joins Dr. Mike Fenster to share how she took control of her diabetes diagnosis by changing her eating habits.
15 Nov 2017
Culinary CPR: Veal Chop Valdostana
Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Eggplant Parmesan. Ingredients: 4 oz. Fontina cheese 4 large, thin slices prosciutto 4 baby white veal chops, 12 oz. each including bone 1/2 cup flour 1/4 tsp. salt 1/8 tsp. white pepper 1/3 cup olive oil 6 oz. butter 1 tsp. chopped garlic 1 Tbsp. chopped onions 1/2 cup dry white wine 8 oz. exotic mushrooms (porcini, shiitake, or portobello, to name a few examples), sliced 1/4 inch thick Directions:Preheat the oven to 400 degrees.1. Cut the Fontina cheese into four thick, narrow, long slices. Place cheese on each chop and wrap the prosciutto around the cheese. 2. Mix the salt and white pepper into the flour, and sprinkle this on the veal chops. (Don't dredge.)3. Heat the olive oil very hot in a large skillet. Brown the chops, two at a time, to a medium-dark, crusty brown on both sides. Remove the chops and repeat with the second two.4. Put all four chops onto a roasting pan and into the oven at 450 degrees. Roast the chops for 12-15 minutes, until top is brown and crusty and the cheese is oozing out the sides a little.5. After cooking all chops, pour the excess oil from the skillet, leaving only a film. Return to medium heat and add the butter, onions, and garlic, and cook until the onions are clear.7. Add the white wine and bring to a boil, whisking the bottom of the pan to dissolve the pan juices. Reduce the wine by about half, then add the mushrooms and cook until they're soft.8. Whisk in the whipping cream and bring to a light boil. Lower the heat to a simmer and cook for two or three more minutes to a light sauce consistency. Add salt and pepper to taste.9. Nap the veal chops with the sauce and lots of the mushrooms.Keene's Top Chef Competition - November 16, 2017
8 Nov 2017
Culinary CPR: Port Wine Poached Pears
Chef Luca Paris joins Dr. Mike to discuss his latest delicious recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Poached Pears. Poached pears are great as an appetizer or dessert.Ingredients: 1/2 bottle (1 1/2 cups) Port Wine 1 lemon 1 navel orange, quartered 3/4 cup maple sugar 1/2 vanilla bean, split, or 1/4 teaspoon vanilla extract 1 cinnamon stick 3 star anise 4 small ripe pears (any variety), peeled Directions:In a small saucepan, off the heat, combine the wine, the juice from the lemon and orange, 1 of the squeezed orange quarters, the maple sugar, vanilla, cinnamon stick, and star anise. Add the pears and bring to a boil. Reduce heat and simmer, uncovered, turning the pears occasionally, until they're easily pierced with the tip of a knife, about 25 minutes. Using a slotted spoon, transfer the pears to individual plates.Remove and discard the orange quarter and spices. Return the liquid to a simmer and cook until syrupy and reduced by two-thirds, about 15 minutes, depending on size of pan. Spoon the sauce over the pears.Keene's Top Chef Competition - November 16, 2017
1 Nov 2017
Encore Episode: GAPS Diet: Finding Your Way Back to Health
You may be able to arrest health symptoms with the GAPS diet.Many health issues are a direct result of the foods you eat. The modern Western diet plays with pleasure centers, preventing you from recognizing the symptoms in your body after eating non-optimum foods. Becoming Predisposed to Health IssuesThere are more caesarean sections than in prior generations. This means fewer babies are passing through the birth canal to get a dose of mothers’ vaginal bacteria. Vaccines, antibiotics, environmental toxins and processed foods disrupt a baby’s gut bacteria. The bad bacteria start to outweigh the good. They attack the good bacteria, weakening the gut lining. The weakened gut lining leads to undesirable health conditions. Once you are diagnosed with a health condition, it’s hard to undo the mechanics that landed you there. Using quality ingredients and spending more time in the kitchen can improve your health. The GAPS DietStarted by Dr. Natasha Campbell McBride, the Gut and Psychology Syndrome (GAPS) diet is an elimination diet that cuts out anything that could deliver bad bacteria, such as boiled meats, broth, non-fibrous vegetables and veggies without stalks. Each stage takes a few days. Foods are reintroduced slowly. Bad bacteria will kick and scream to save themselves. It’s not unusual to feel ill while on the diet. If a reintroduced food makes you feel sick, return to the prior stage of the diet without that food for a few more days. Listen as Hilary Boynton joins Dr. Mike Fenster to share how you can use food to improve your health.
25 Oct 2017
Encore Episode: Farm-to-Table: Fresh Eating for Healthy Living
Grow your own food and join the farm-to-table movement.Growing your own food helps you eat fresh. You can eat seasonally and join the farm-to-table movement. Start by growing staples that you use frequently in the kitchen: lettuce, tomatoes, potatoes and herbs. Keep your meals simple, but make them tasty. Get innovative with traditional dishes and be sure you can taste the individual components Listen as chef Vincent Scafiti joins Dr. Mike Fenster to share how to live farm-to-table.
18 Oct 2017
Probiotics & Leaky Gut
Find out how your gut protects you and how you can protect your gut.Probiotics are beneficial bacteria that can positively alter health. They must be administered in the right dosage and make it through the digestive tract to be effective. Your gut is designed to maintain health and wellness through healthy bacteria. You may selectively destroy aspects. Or, toxins may have entered your body and started killing off your bacteria friends. The bacteria in your microbiome protect you from the endotoxins generated by digestion. A healthy microbiome neutralizes the endotoxins. An unhealthy gut leads to the endotoxins leaking into the body. That leaky gut can lead to degenerative diseases. Listen as Kiran Krishnan joins Dr. Mike Fenster to share his latest findings about changing the inflammatory response to food and leaky gut syndrome.
11 Oct 2017
Best Diets for Health & Weight Loss
Finally! An answer to the question, "Which diet is the best?"Here’s the short and simple: There is no best diet for everyone. There is no magic bullet that will make your waistline shrink and your health improve overnight. The best diet for you is the one that gives you the best results. Every person has different genetic factors and health histories. It’s better to look at the key ingredients that successful diets include. If you’re having trouble with chronic health issues or weight loss, a great place to start is the Mediterranean diet. It focuses on fresh whole foods like whole grains, fresh fruits and vegetables, fish, red wine and olive oil. These components are helpful for most people. Purity makes a difference. Eat foods that aren’t heavily processed. Stick to things that aren’t packed with preservatives, fat and sugars. Portion size if also important. Americans are conditioned to have large, full plates of food. You don’t have to super-size the meals you cook and eat. Mindful eating aids digestion. Dining while on the go doesn’t relax your body for digestion. Mindless eating can lead to overeating or unhealthy eating. Chill out and enjoy the nourishment of your food. Meal planning is your friend. This keeps you from having to get fast food. Have things prepared and ready for meal prep. It takes a few minutes to sauté veggies or make a smoothie, especially if you’re prepared. Consider eating seasonally. Enjoy what nature is providing right now. Eat hearty soups in the winter and lighter soups and salads in summer. You can also save money by purchasing what is newly harvested. Start with a healthy breakfast. Have something rich in fiber, protein and healthy fat. It sets the stage for your day. Listen as Renee Simon joins Dr. Mike Fenster to share how to find the best diet for you.
4 Oct 2017
Encore Episode: Curcumin: Turmeric's Active Ingredient
Learn about the relationship between turmeric and curcumin.Turmeric is a spice prevalent in southeast Asia. Curcumin is contained within turmeric and provides health benefit. You would need to ingest a lot of turmeric on a regular basis to enjoy the health benefits of curcumin. When curcumin is ingested, much of it is broken down by the digestive system and doesn’t make it into the bloodstream. The compound doesn’t have great bioavailability on its own. Combining it with black pepper can enhance its absorption. It can also be combined with oils or fats.But, taking a curcumin supplement blended with turmeric essential oil can help you overcome those challenges and really reap the benefits. Curcumin is largely safe to use with many common prescription drugs, but black pepper may have negative interaction with some pharmaceuticals. Keep this in mind if you are trying to enhance curcumin absorption in your body. Taking 300 mg to 500 mg of curcumin per day can be useful for prevention of health conditions. Taking two grams per day split over three meals can help with existing health conditions. Listen as Dr. Ajay Goel joins Dr. Mike Fenster to discuss the wonders of curcumin.
27 Sep 2017
Indian Cuisine: Healthy Spices
Why eat processed foods when you can create a simple, flavorful meals with the right spices?Are you sacrificing health for convenience when you eat? Sometimes, you have to experiment to create the food your body needs. Simple recipes with balanced spices may be the answer. Processed foods contain chemicals and preservatives that may contribute to inflammatory conditions. They also don’t contain the richness of flavor that a home-cooked meal does. You don’t have to rely on sugars and fats to have a flavorful meal. Spices have medicinal benefits and make the food taste good. It’s best to buy whole, organic spices and grind them yourselves. You don’t need an overwhelming number of spices in your cupboard. Stock your supply with what you will actually use. Listen as May Fridel joins Dr. Mike Fenster to chat about how to put spices to use for rich, flavorful meals.
6 Sep 2017
Culinary CPR: Pan Seared Chilean Sea Bass with Sofrito Peppadew Sauce
Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Pan Seared Chilean Sea Bass with Sofrito Peppadew Sauce. Ingredients 4 6 oz portions Swai/Basa filets 1 Tbsp vegetable oil 1 Tbsp sofrito (ingredients below) 4 minced garlic cloves 3 cups finely diced Peppadew peppers ¼ cup sherry wine 3 Tbsp butter 3 oz Old Bay seasoning 3 oz flat leaf parsley - cleaned, leaves picked & coarsely chopped salt & pepper to taste flour for dredging Sofrito DirectionsYou will need about 4 strips of bacon, two fresh peppers red or green, a dried ancho chile or even a can of chipotle paste, one onion diced and a little oil. You first render the bacon and add the rest of the ingredients until they are all soft and cooked through. Let the mix cool for a bit and place in a blender puree until smooth then transfer to an ice cube tray. Once the cubes are frozen solid, they can be released from the tray and put in zippered freezer baggies and kept frozen for a couple of months. One cube of sofrito will be perfect for this recipe.DirectionsHeat oil in a large sauté pan over moderately high heat until hot, but not smoking. Dredge the basa in flour that has been seasoned with salt and pepper and old bay. Sear the swai/basa for one to two minutes on the each side depending on the thickness. Remove the fish and place in a warm oven about 200 degrees. Sofrito Sauce DirectionsAdd the sofrito directly to the pan with the garlic and peppadew peppers and sauté until garlic is nutty but not burned. Remove pan from heat and add the sherry wine. Deglaze the pan with the wine. Once the wine is reduced by more than half the original amount, turn off the heat and wisk in the butter to create a silky smooth sauce. Finally toss in the chopped parsley and pour over the fish to serve. Tastes great with couscous or garlic mashed potatoes.
2 Aug 2017
Diabetic Health: It Starts with Food
Make changes in the kitchen to make improvements with your health.Health starts in the kitchen. You can improve your health condition with nutrition. Planning is key for shopping on a budget. Decide what you’re making for the week before hitting the store. There are fresh markets everywhere. Don’t overindulge. Keep your meals simple. If you are diagnosed with diabetes, research the condition and complications so you know your disease. Learn about the side effects of medication before taking it. Stay active to keep your blood pressure down. See what supplements may help you. Listen as chef Charles Mattocks joins Dr. Mike Fenster to discuss how he manages diabetes without medication and how he uses the methods on a reality show with diabetic participants.
12 Jul 2017
Encore Episode: Neuroendocrine Tumors (NET): Living with Cancer
Neuroendocrine tumors can cause digestive issues. Find out more about this manageable cancer.Neuroendocrine tumors (NET) are a cancer appearing anywhere in the body that affects the hormones. It is sometimes referred to as cancer of the body location where it is discovered. For example, "cancer of the liver."NET is sometimes called carcinoid syndrome. Tumors are typically found in the gastrointestinal tract or lungs, but they can also be found in other organs of the endocrine system. Symptoms include chronic diarrhea, flushing, shortness of breath, and symptoms of other chronic diseases like Crohn’s or IBS. It can take four to six years to accurately diagnose. NET is a slow-growing cancer. If caught early enough, it can be managed like a chronic disease. There are injectable hormone inhibitors to help manage carcinoid syndrome. They may slow the growth of the tumor.Another treatment involves radioactive beads being injected into the liver to help manage the disease. New techniques are being developed to help people live with NET. Since NET can cause digestive difficulty, diet is key to comfort. The Mediterranean diet is advised. Eating a plant-based diet can help. Organic food can reduce the distress that may be caused by pesticides. It’s important to pay attention to how your body reacts to food and refine your diet based on the reactions. Listen in as Cindy Lovelace, Executive Director of Healing NET Foundation, shares her personal experience with NET and discusses how to manage it. Sponsor: Real Salt
5 Jul 2017
Encore Episode: Hard to Stomach: Digestive Problems with Grains
Find out what may be causing your digestive issues with grains and how to improve your nutrition.Digestive problems are rampant. This has spurned a multi-billion dollar gluten-free industry.There are two reasons we have trouble digesting hard-to-digest foods: Processed foods designed to replace cholesterol in the 1960s are indigestible fats. They congest the liver and gallbladder, our kingpins of digestion. 400 billion pounds of toxic chemicals are dumped into the American environment every year. Toxins and pesticides are designed to kill bacteria. This is eliminating necessary participants in the gut microbiome and reducing the ability to digest wheat and other foods. If you can't digest well, you can't detoxify very well either. Grains and nuts require specific microbes to be broken down. These foods stimulate and irritate the intestinal tract to trigger an immune response. Eliminating hard-to-digest wheat and nuts can compromise the immune system.Are we sterilizing our environment by removing these components that stimulate the gut?Processed wheat has a higher glycemic index than whole wheat. It also contributes to abdominal fat, obesity, higher blood sugar, high blood pressure and high cholesterol. Whole wheat can help you lose weight, reduce risk of diabetes and improve cognitive function.Gluten in bread was not intended to be digested exclusively in the stomach. A significant portion should be broken down in the large intestine. That is where it feeds microbes that stimulate fatty acids, boosting immunity and doing the heavy lifting for everything in the body.If the body can't process gluten properly from a weakened digestive system, the molecules are too big to enter the bloodstream and feed the body. These large gluten molecules get taken into the body via the intestinal wall, congesting the lymphatic system.One solution? Look for unbleached, organic, whole grain wheat that hasn't been fortified with anything.Also, eat foods that are tougher on the system in the middle of the day... not right away in the morning or at night. Relax while you eat. Save your heavy bread consumption for winter. The gut bacteria has seasonal changes for digestion. Eat seasonally. Be kind to your digestive system.Listen in as Dr. John Douillard shares how to aid your digestion. Sponsor: Real Salt - Is Your Salt Real?
28 Jun 2017
Encore Episode: Culinary CPR: Butternut Squash Soup with Apple Cider & Creme Fraiche
Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Butternut Squash Soup with Apple Cider & Crème Fraiche.Ingredients 2 tablespoons unsalted butter 2 tablespoons olive oil 3 large onions chopped 2 tablespoons mild curry powder 1 teaspoon of cinnamon ¼ cup local maple syrup 2 large butternut squash Salt & Pepper to taste 2 cups crème fraiche 2 cups water 2 cups good apple cider DirectionsWarm the butter, olive oil, onions, and curry powder, cinnamon in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Add the squash, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.Pour the soup back into the pot. Add the apple cider and crème fraiche to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot. Sponsor: Real Salt
21 Jun 2017
Encore Episode: Feed Your Brain: Best Foods for Brain Health
Learn the best foods for optimal brain health.Your brain is best fueled with good nutrition. The MIND (Mediterranean Intervention Neurodegenerative Delay) diet is great for your brain. This diet can reduce your risk of Alzheimers by 50 percent. The MIND diet eliminates meat, saturated fats, sugar, processed foods and alcohol. This eliminates the cheese that the Mediterranean diet contains. Whole grains, olive oil, nuts and green leafy vegetables are still part of the MIND diet. Coconut oil contains medium chain triglycerides. These break down into ketones which are an ideal brain food. The brains of those with Alzheimers are typically low in ketones. If you can’t think properly when eating a plant-based diet, stick with grass-fed, organic meats. Eat seasonal foods that are available at your local farmer’s market.Here are the seven brain-boosting food groups: Cruciferous Vegetables. Cabbage, broccoli, Brussels sprouts, bok choy, kale and cauliflower contain nutrients that help protect against free radicals. They keep the blood flowing and remove metals that damage the brain. Leafy Greens. Spinach, collard, mustard, romaine and red leaf lettuce are rich in folic acid and vitamin E, which are great for cognitive health. Seeds & Nuts. Walnuts, almonds, cashews, pistachios, flax, sesame, chia and sunflower seeds are high in omega-3s. Omega-3s are excellent for the brain and heart. They’re also great for the colon. You can supplement with a seaweed or algae derivative if you don’t want to eat fish for your omega-3s. Fruits & Berries. They’re full of antioxidants. Beans, Legumes & Whole Grains. These provide your B vitamins and give you a slow, steady flow of glucose to the grain. Nut Oils. Olive, coconut, macadamia nut and avocado oils protect the nerve cells in the brain. Foods that are good for the heart tend to be good for the brain. Brain Spices. Turmeric, black pepper, ginger, garlic, cinnamon, rosemary, sage and green tea are all anti-inflammatory. How you cook your food also affects your health. Shy away from frying, microwaving, grilling and broiling as much as possible. Steam as much as you can. Listen in as the Double Energy Twins, Judi and Shari Zucker, share the best foods for brain health. Sponsor: Real Salt
14 Jun 2017