Access to healthy food should be a right, but in reality, it’s often a privilege due to systemic inequalities. What if the food on your plate were not just nourishment but also a reflection of deeper power dynamics and historical struggles?

Today’s guest, Andrea Freeman, is a trailblazer in food politics, exposing the disturbing ways food has been weaponized throughout American history. In her new book, Ruin Their Crops on the Ground, she uncovers how food policies—from the Trail of Tears to today’s school lunch programs—have been systematically used to marginalize and oppress, with echoes of this injustice still reverberating in our modern food systems.

As a professor at Southwestern Law, her expertise in Constitutional Law and Food Policy has led her to challenge the structures that keep nutritious food out of reach for vulnerable communities. Her work has been featured in The Washington Post, The New Yorker, and NPR, and she is reshaping the conversation about race, law, and food justice. Join us as we discuss her latest book and explore how the fight for food justice is a fight for equality itself. You won’t want to miss this eye-opening discussion on the hidden politics behind what we eat.

“There is a long history of the United States using food as a tool of oppression and subordination as part of racial capitalism, as part of colonization and enslavement and then attempts to Americanize immigrants. That part of history had that very intentional racist tone. I mean, that's what it was, right? I mean, that was outwardly the motivation. When you talk about food oppression in the present, it is more baked into the system from that history. And I think instead of describing it as something intentional, we can think of it as something more like deliberate indifference or neglect.” - Andrea Freeman

What we discuss in this episode:

- How Professor Freeman became interested in advocating for food justice through legal work.

- The role of food in the United States' strategy to control and oppress Native American populations.

- The historical influence of corporate interests in shaping modern food policies.

- Why the fast food industry disproportionately targets BIPOC communities.

- Food inequality in the U.S. vs. the U.K.

- How schools are used as dumping grounds for surplus food commodities.

Resources:

- Book: Ruin Their Crops on the Ground: The Politics of Food in the United States, from the Trail of Tears to School Lunch - https://www.amazon.com/Ruin-Their-Crops-Ground-Politics/dp/1250871042/

- Book: Skimmed: Breastfeeding, Race, and Injustice - Kindle edition by Freeman, Andrea. Professional & Technical Kindle eBooks @ Amazon.com. - https://www.amazon.com/Skimmed-Breastfeeding-Injustice-Andrea-Freeman-ebook/dp/B07YR2FB9F?

- Walmart: The High Cost of Low Price: https://www.youtube.com/watch?v=RXmnBbUjsPs

- Sign up for Project Adapt: https://www.projectadapt.io/

- EarthAnimal.com/Switch4Good 20% off code: Switch4Good - https://earthanimal.com/shop/?only=235174,243429

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Today, we’re thrilled to welcome Chad Sarno, a visionary chef and entrepreneur who has transformed plant-based eating globally. As co-founder of Wicked Kitchen and Good Catch Foods, Chad has revolutionized convenience foods with bold, flavor-packed meals and sustainable seafood alternatives. His journey began when health issues from dairy consumption led him to explore plant-based cuisine, sparking a passion that propelled him onto the international stage, where he launched several vegan restaurants and co-authored bestsellers like Crazy Sexy Kitchen.

Chad’s influence extends beyond the kitchen—he's been a driving force behind making plant-centric diets a lasting part of our food culture. From leading Whole Foods Market’s Healthy Eating Program to teaching audiences on shows like The Morning Show and Good Day LA, Chad’s mission is clear: to make nutritious, cruelty-free food accessible to all. So stay with us as we delve into his culinary adventures and explore how he’s changing the world, one dish at a time!

“It goes back to setting yourself up for success. No matter what you're cooking, and plants are intimidating for people to stop eating their processed food and all that, all those animal products, you know, and they're going away from packaged foods, and you wanna adopt a healthy lifestyle and eat more plants. It's a change in lifestyle because you've got to focus on your food. You've gotta cook; you gotta cook a little bit more. You've gotta understand how to cook a little bit more, and you gotta know how to, you know, cut up some vegetables. You know, it takes a little bit more time than, or you can use frozen vegetables too. That's fine as well, but making sure that you set up so that you're successful in this diet change is massive, you know. And so those are my greatest tips is like, make sure you set yourself up. So it's not stress, it should be enjoyable, you know.” - Chef Chad Sarno

What we discuss in this episode:

- Chef Sarno’s health issues as a youth and how he became symptom-free within months after removing dairy from his diet.

- How going dairy-free inspired his career.

- His exploration of raw foods and journey into veganism.

- Sports, sustainability, and the future.

- Tips from Chef Sarno for success in the kitchen.

- How he communicates the vegan message to his children.

- The wonder and versatility of mushrooms.

Resources:

- Instagram: https://www.instagram.com/chadsarno/?hl=en

- Website: Wicked Kitchen - https://wickedkitchen.com/ 

- Website: Meet Chad Sarno, Our Founding Chef - https://goodcatchfoods.com/meet-chad-sarno-our-founding-chef/

- YouTube: https://www.youtube.com/channel/UCF4FF7ZzsDfcxFg3g68eY5A

- Book: The Wicked Healthy Cookbook: Free. From. Animals. - https://www.amazon.com/Wicked-Healthy-Cookbook-Free-Animals/

- Book: Crazy Sexy Kitchen: 150 Plant-empowered Recipes to Ignite a Mouthwatering Revolution - https://www.amazon.com/Crazy-Sexy-Kitchen-Plant-Empowered-Mouthwatering

- Sign up for Project Adapt: https://www.projectadapt.io/

- EarthAnimal.com/Switch4Good 20% off code: Switch4Good

★☆★ Help us remove dairy from the Dietary Guidelines for Americans! ★☆★

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Join us for a profound conversation with the visionary artist whose groundbreaking albums like Play and iconic film tracks have shaped the soundtrack of a generation. With over 20 million albums sold, Moby’s impact on music and society is undeniable, but his influence extends far beyond the charts. A devoted vegan and animal rights advocate for over 30 years, he has tirelessly championed environmental sustainability and ethical living, using his platform to inspire change.

In this riveting episode, Moby delves into his journey of overcoming addiction, embracing activism, and sharing how his art and beliefs have evolved over time. We’ll explore the intersections of creativity, conscience, and his commitment to making the world a better place. Don’t miss this rare opportunity to gain insight into the mind of a true cultural pioneer!

“When I was growing up, my parents were fighting, you know, one minute they'd be in love, the next minute they were fighting. One minute, they'd be peaceful; the next minute, they'd be violent. And as a little kid, I couldn't make sense of that. I couldn't figure out why they were so mercurial. But I looked at our animals because I grew up in this; we grew up in a basement apartment in Harlem, where there were so many animals. We had rescued lab rats, and we had dogs, and we had cats. We had this menagerie, and the animals simply made sense to me. You know, like, they never got angry without a reason. They never were violent. They never, they never seemed irrational to me, whereas the humans made absolutely no sense to me. It still continues to this day. So I would say that for me was definitely the beginning of my interest in animal rights, just recognizing the sort of, almost like the predictable, rational decency of animals.” - Moby

What we discuss in the episode:

- How sobriety and veganism influenced Moby’s creativity and perspective on life.

- The driving forces behind his passion for animal rights.

- Moby’s struggles with sobriety and the pivotal moment that helped him stay on track.

- How he copes with anxiety and stays grounded.

- What keeps him optimistic about the future?

- How he communicates the vegan message and how his approach has evolved over time.

- His upcoming tour and feature film.

Resources:

- Moby: https://moby.com/

- YouTube: Moby - YouTube - https://www.youtube.com/channel/UCkkiTV-Lnt-m3DQp-ZeFdkA

- Sign up for Project Adapt: https://www.projectadapt.io/

- EarthAnimal.com/Switch4Good 20% off code: Switch4Good - http://earthanimal.com/Switch4Good

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Some oils are advertised as health foods. But no oil is really healthy, not even olive oil. If you don't want to spend your days eating steamed, poached, or boiled food and you think oil-free food is boring, this episode is for you. Today's guest, Chef Del Sroufe, will teach you how to sauté, stir-fry, bake, and roast without oil or butter. With 33 years of cooking experience, Chef Del is an expert in oil-free cooking methods. At eight years old, he was creating dishes from whatever he could find in their kitchen. By thirteen, he was flaunting his culinary talents by preparing family dinners. 

Chef Del worked at a premier vegetarian restaurant in Ohio, The King Avenue Coffeehouse. He later opened his bakery, Del’s Bread, serving delicious vegan pastries and assorted delicacies. In 2001, he transitioned from his bakery business to start a vegan Personal Chef Service. In 2006, Chef Del joined Wellness Forum Foods as Executive Chef, where he continued the tradition of delivering great-tasting plant-based meals to clients. He also teaches cooking classes and helps people transition to a healthy plant-based diet.

Chef Del is the author of Forks over Knives: The Cookbook, a New York Times Bestseller; Better than Vegan, the story of his struggle with weight loss and gain and how he managed to lose over 200 pounds on a low fat, plant-based diet, The China Study Quick and Easy Cookbook and The China Study Family Cookbook which contain flavorful whole food plant-based recipes.

“It's kind of a responsibility that I feel to help others because I'm selling food to people. I've been doing that for a long time, so it seems that it's my responsibility to at least let them know what they're getting themselves into and to be as honest as possible. So yeah, I feel a responsibility for that, and I feel lucky too that I got to do this, that I got to be. And if you ever join my weight loss group - I don't know, some people don't want to join it, it's a trigger for people - but you get to see this non-judgmental environment where we support each other, and we work together. That's a special place because you don't get that. I have people in my group who don't have any support from their real life, from their family, from their friends, from their spouses, from work, so the world is kind of antagonistic to what they're trying to do, and then they're trying to negotiate that. I have cancer survivors who are just a year later getting their spouses on board and their family on board because it's about survival.” - Chef Del

What we discuss in this episode:

- Chef Del's colorful cooking career and his plant-based journey in a vegetarian kitchen

- The true impact of health compartmentalization and unhealthy eating behavior

- How to prevent food from burning when you don't use oil

- Healthy substitute for food thickeners, butter, eggs, and cheese and tips to make vegan food more filling

- Chef Del's favorite herbs and spices for that much-needed flavor

- Tips to make veggies, fruits, and spices stay fresh longer, what type of milk to use for cooking and baking, how to make a great muffin, black bean brownie, and other delicious plant-based dishes.

- The long and tedious process of writing a cookbook and testing the recipes.

- Book recommendation: Eat More, Weigh Less: Dr. Dean Ornish's Life Choice Program for Losing Weight Safely While Eating Abundantly

Resources:

- Website: https://chefdelsroufe.com/

- Instagram: https://www.instagram.com/chefdelsroufe/

- Facebook: https://www.facebook.com/ChefDelSroufe

- Buy Chef Del’s Books - https://www.amazon.com/stores/author/B008VGSVMY/allbooks

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In a time when chronic illnesses are on the rise and the pursuit of optimal health can often feel daunting, understanding the link between our diet, environment, and our wellness is crucial. Today’s guest, James Marin, returns to the show to share his expert insights. As an Integrative Registered Dietitian and Environmental Nutritionist, James focuses on gut health and sustainable lifestyle changes, guiding individuals toward lasting improvements. Tune into this episode full of actionable tips to help you make informed dietary choices and improve your overall approach to well-being!

“It wasn't until high school I was like, ‘Wait a minute, if I start moving and eating better, I'm noticing like I feel better and then the weight started coming off.’ But then you struggle with that if those links are there mentally of any time you're stressed out, which still can happen, you know, even though you're not in that kind of a negative environment, you can still get stressed out with a lot of things. Are you going to default to using food as that comfort? Is that what food is there for? So it's really diving deep into this. It's part of, it is a big part of how we help our patients for sure. And understand what is that connection to food and when you understand that, my gosh, it becomes so much easier, or I should say just clearer. Not always easier, but definitely more clear of like, ‘Oh, I get it.’”  - James Marin

What we discuss in this episode:

- Guiding children to form positive and healthy associations with food.

- Why non-alcoholic fatty liver disease is becoming more common?

- The intricate relationship between the gut microbiome and brain health.

- How to recognize when your gut microbiome is in balance.

- Microbiome disharmony and its effects on overall health.

- What prebiotics, probiotics, and postbiotics are, and their role in gut health?

- Fermented foods and the microbiome.

- What a gut biofilm is and how it affects you.

Resources:

- Website: Married to Health - https://www.marriedtohealth.com/

- Instagram: https://www.instagram.com/marriedtohealth/

- Facebook: Married to Health | Newport Beach CA | Facebook - https://www.facebook.com/MarriedtoHealth/

- YouTube: Married to Health - YouTube - https://www.youtube.com/user/MarriedtoHealth

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Change can be intimidating, especially when it involves giving up something you love, like sugar. But what if you could enjoy delicious alternatives without feeling deprived? Today’s guest is here to show us just how easy and satisfying it can be.

Chef AJ, a culinary instructor, author, and motivational speaker, is known for her no-nonsense approach to transforming lives through nutrient-dense recipes. On her YouTube show, Chef AJ Live, she offers expert interviews and live cooking demos that educate and inspire.

Her best-selling books, "Unprocessed" and "The Secrets to Ultimate Weight Loss," are must-reads for anyone embracing a whole-food, plant-based lifestyle. In her latest book, "Chef AJ's Sweet Indulgence: Guilt-Free Treats Sweetened Naturally with Fruit," she shares dessert recipes free from gluten, sugar, added salt, and oil, proving that healthy eating can delight your taste buds.

Her practical advice and vibrant personality have empowered countless people to take control of their health. So stay tuned as we explore her new book and discover the sweet side of healthy living!

“Fruit is to our natural diet throughout human history. It's a whole food. It's found in nature. It has water, fiber, vitamins, minerals, phytochemicals, antioxidants, micronutrients. Sugar, whether it's white sugar, brown sugar, cane sugar. These are not whole foods found in nature. So all the fiber, all the nutrients have been stripped, and they really have few to no phytochemicals, antioxidants, and micronutrients. So there's a big difference because one of the things people have to understand is that fiber is only found in plants. It's not found in animal products, and it's not found in processed foods unless it's been added back in. And fiber is the reason that many people that adopt a vegan or whole food plant-exclusive diet can eat what we call ad libitum – as much as we want, as often as we want, whenever we want until comfortably full. Because fiber is what puts the brakes on overeating. And sugar has no fiber but fruit does.”  - Chef AJ

What we discuss in this episode:

- Chef AJ's childhood and adult relationship with sweets.

- What makes Chef AJ’s sweets delicious and healthy?

- Fruit-sweetened desserts vs. processed sweetener desserts.

- How fiber is integral to prevent overeating.

- Retraining your palate.

- The link between calorie concentration and dopamine release.

- Chef AJ’s sweetness scale explained.

- How Chef AJ keeps her desserts moist without using oil.

- Chef AJ’s preferred fruits for naturally sweetening recipes. 

- Her favorite recipes and kitchen gadgets.

Resources:

- If you purchase Sweet Indulgence by 8/31/24, just submit your receipt at https://sweetindulgence.chefaj.com/ and you’ll receive a video of every recipe in the book!

- Website: Chef AJ - https://chefaj.com/

- YouTube: CHEF AJ - YouTube - https://www.youtube.com/c/CHEFAJ

- Instagram: Chef AJ (@therealchefaj) • Instagram photos and videos - https://www.instagram.com/therealchefaj/?hl=en

- Facebook: Chef AJ - https://www.facebook.com/chef.aj1/

- Episode 17: Chef AJ Shares How She Lost 50 Lbs and Food Addiction - https://switch4good.org/chef-aj-shares-how-she-lost-50-lbs-and-food-addiction/

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In 1980, Ingrid Newkirk co-founded People for the Ethical Treatment of Animals (PETA), revolutionizing the animal rights movement. As PETA's president, she has led the organization to become the world's largest animal rights group, known for its groundbreaking campaigns and significant societal changes. Under her leadership, PETA has conducted undercover investigations, organized high-profile protests, and engaged in corporate negotiations and legislative efforts, saving countless animals’ lives.

Ingrid returns to our show to discuss her legacy, the challenges she’s faced, the victories she’s achieved, and her vision for the future. We’ll explore how her tireless advocacy has elevated global standards for compassion and humane practices. Additionally, she will share actionable steps listeners can take, both big and small, to make a meaningful impact in the fight for animal rights.

“Yes, it's a bit shocking to realize that that lovely hamburger with, you know, maybe the dancing cow on the label, didn't come from anything nice at all. It came from privation and misery. So, we showed the truth. But what I would say is, what's truly shocking, what's truly extreme, what's horrifying, is what actually happens to animals. And that is what we have an obligation to keep saying to people, have a look, have a look, act as if you care, because I think you think that you're a kind person, a decent individual.  You would teach your children the golden rule of do unto others as you would have them do unto you. So let's act that way. Let's not just say we care. Let's actually care. It's not really hard. So here's what you need to do.”  - Ingrid Newkirk

What we discuss in this episode:

- Changes in the world since PETA’s inception.

- PETA’s successful tactics and numerous victories.

- Why animal testing is not only cruel but also yields unreliable results.

- The CARGO Act.

- Inherent flaws in the no-kill movement. 

- The truth about the wool and down feather industries.

- Cruelty in the production of coconut products from Thailand, and what you can do to fight against it.

- Current PETA campaigns and how you can get involved.

Resources:

- PETA’s website: https://www.peta.org/

- PETA’s campaigns: https://www.peta.org/action/campaigns/

- Ingrid Newkirk’s books: Ingrid Newkirk: books, biography, latest update - https://www.amazon.com/stores/Ingrid-Newkirk/author/B001IOBH7C?

- Switch4Good podcast episode 87: Animals Are Not Ours with PETA Founder Ingrid Newkirk - Switch4Good - https://switch4good.org/animals-are-not-ours-with-peta-founder-ingrid-newkirk/

★☆★ Help us remove dairy from the Dietary Guidelines for Americans! ★☆★

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In this episode, we are honored to welcome Rabbi Dr. Shmuly Yanklowitz, a beacon of compassion, justice, and spiritual wisdom.

Rabbi Shmuly is a spiritual leader and passionate advocate for animal rights and veganism. As the Founder & President of Shamayim: Jewish Animal Advocacy, he promotes ethical treatment for all beings and a plant-based lifestyle. He also founded Uri L'Tzedek, dedicated to social justice and ethical leadership, and YATOM, a foster and adoption network for children.

Author of 24 books, Rabbi Shmuly’s writings have appeared in The Wall Street Journal, The New York Times, The Washington Post, and The Guardian. Newsweek has recognized him twice as one of America's Top Rabbis.

Rabbi Shmuly’s extraordinary personal commitment to compassion extends beyond his advocacy. He has donated a kidney to a stranger and, along with his wife Shoshanna, opens their home to foster children, embodying the values he teaches.

Stay tuned as we delve into an inspiring conversation with Rabbi Shmuly, exploring the profound connections between spirituality, ethics, and animal rights. You don't want to miss his insights on how to lead a life of greater purpose and impact.

“Some people think, ‘Oh, I made it. I'm vegan. I'm done. I don't have to grow anymore.’ Nope. I think that's the floor. That's the beginning of what it means to then start to morally and spiritually grow on the next level. Okay, so I'm sensitive in this way. How about all these other ways that I can be more sensitive, thoughtful, and intentional in my life? And so I view that as one area that has enabled me to go deeper in supporting other people because behavioral change is so difficult and so frustrating for people who are trying to lose weight, or people who are trying to grow in their exercise, or trying to change, you know, the way they talk to people, or how they spend their free time. And it's so hard to change even when we're so committed. And I view my vegan journey as, you know, providing some insight into how we can make baby steps towards growth.” -Rabbi Shmuly Yanklowitz

What we discuss in this episode: 

- Rabbi Shmuly’s journey to veganism and the inspiration behind his advocacy.

- The impact of veganism on his role as a Rabbi.

- Jewish religious texts and their connection to veganism.

- Understanding kosher: its true meaning, history, and its relation to veganism.

- The concept of Tikkun Olam (repairing the world) and its application in Rabbi Shmuly's work.

- The dangers of self-absorption.

- Theology on human responsibility.

- The importance of living with gratitude.

Resources:

- Website: Rabbi Dr. Shmuly Yanklowitz - https://www.rabbishmuly.com/

- Books by Rabbi Shmuly: Books - Rabbi Dr. Shmuly Yanklowitz - https://www.rabbishmuly.com/books.html

- Shamayim: Jewish Animal Advocacy - https://shamayim.us/

- The Jewish Foster and Adoption Network: YATOM - https://www.yatom.org/

- Orthodox Social Justice: Uri L'Tzedek - https://utzedek.org/#navigation

- Instagram: Shmuly Yanklowitz (@rabbi_shmuly) • Instagram photos and videos - https://www.instagram.com/rabbi_shmuly/

- Facebook: Rabbi Dr. Shmuly Yanklowitz - https://www.facebook.com/RabbiShmulyYanklowitz/

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When dieting doesn’t work, it’s time to stop dabbling in healthy eating. Dr. Joel Fuhrman is a highly respected physician who has made his mark by focusing on nutrition. He is the founder of the Nutritarian Diet, which is based on whole, plant-based foods that have been scientifically shown to reduce cancer risk and extend longevity. In his seven bestselling books, you won’t find “cheat days” or “moderation,” and he explains why in this riveting episode. Fuhrman educates us on the fundamentals of health, nutrition, and disease prevention with a fiery energy that is instantly motivating.

“Nutritional science gives us control of our health destiny.” - Dr. Joel Fuhrman

What we discuss in this episode:

- The benefits of GBOMBS 

- The connection between nutrition and immunity

- The Nutritarian Diet and battling cancer

- Food addiction

- Understanding how metabolism is affected by food

Resources:

- Dairy Does a Body Bad report:  Dairy Does a Body Bad  - https://switch4good.org/dairy-does-a-body-bad/

- Website: https://www.drfuhrman.com/

- Book: The End of Dieting - https://shop.drfuhrman.com/the-end-of-dieting/

- YouTube: drfuhrman - YouTube - https://www.youtube.com/user/drfuhrman

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Have you ever wondered what's hidden in your garden fertilizer or how organic produce is truly grown?

Our guest today is Erin Riley, the founder and CEO of Cabbage Hill organic, animal-free fertilizers. Erin's foray into the world of gardening and urban agriculture began with Hope Gardens, a landscaping company through which she has designed, installed, and maintained hundreds of gardens across Los Angeles, including those of A-list celebrities.  

Frustrated by the manipulation of organic labels, Erin set out to make a real difference. Her commitment to true organic gardening standards fueled her advocacy and led to the development of a sustainable, plant-based fertilizer. By ensuring transparency and integrity, Erin is setting a new standard in organic practices.

Join us as we explore Erin’s incredible journey and insights, and learn how you can make more informed choices to protect yourself as a consumer while supporting a healthier planet.

“You might be shocked to learn that most organic fertilizers contain byproducts from industrial animal ag, including bone meal, blood meal, feather meal, bird or bat excrement, and manure. I always say, let's get the crap out of gardening. You know, there's a lot of BS here, literally and figuratively, and we need to start advocating for organic and just turning the page a little bit for true organic, not organic because it's made from life, dead, dead animals, but organic standards that don't have chemicals and antibiotics and pesticides in them.” - Erin Riley

What we discuss in this episode:

- What fertilizer is, how it works, and why it’s crucial for new, high-yield, and edible gardens.

- Benefits of using organic vegan fertilizer.

- Horrifying ingredients found in some “organic” fertilizers.

- The risks posed by chemical fertilizers. 

- The role of plants in regenerative agriculture.

- Composting. 

- The phosphorus crisis and plant-based solutions. 

- How to make your own fertilizer at home.

Resources:

- Cabbage Hill Animal-free Fertilizer: Cabbage Hill Fertilizer - https://www.cabbagehillfertilizer.com/

- Investors - Cabbage Hill Animal-Free Fertilizer Co. - https://www.cabbagehillfertilizer.com/investors/

- Instagram: Erin Riley Cabbage Hill Fertilizer Hope Gardens (@cabbagehillfertilizer) • Instagram photos and videos - https://www.instagram.com/cabbagehillfertilizer/

- Facebook: Cabbage Hill Fertilizer Co. / Hope Gardens - https://www.facebook.com/yourHopegarden/

- YouTube: erin riley - YouTube - https://www.youtube.com/@cabbagehillfertilizer

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Every day, more evidence emerges about fasting's potential to transform health and well-being. From treating autoimmune disorders and reducing blood pressure to aiding in addiction treatment, support for this practice continues to grow.

Today, we are joined by Dr. Alan Goldhamer, a leading advocate of medically supervised water-only fasting. As the founder of TrueNorth Health Center, he has expertly guided thousands of patients through this process. His work has profoundly influenced integrative medicine, promoting natural, non-invasive methods for achieving optimal wellness.

Dr. Goldhamer is the co-author of "The Pleasure Trap," offering groundbreaking solutions for overcoming self-destructive habits and making positive lifestyle choices. His latest book, "Can Fasting Save Your Life," co-authored with Toshia Myers, provides a comprehensive exploration of the benefits and science of fasting. He has also been featured in documentaries like "Fasting" and "What the Health."

Stay with us as we delve into his insights on fasting and discuss the vital role of whole plant foods in disease prevention, exploring key strategies to restore optimal health!

“Salt oil and sugar aren't food, they're hyper-concentrated food byproducts we add back to food to stimulate dopamine in our brain so it tastes better. That's what tasting better actually means, is that whatever you're eating it results in more dopamine stimulation in your brain. It tastes better because that's what it is – more dopamine stimulation. And those chemicals, the salt, oil, and sugar, do a better job of stimulating dopamine than whole foods themselves. So if you just eat a whole food diet, it becomes very difficult to achieve and maintain obesity because you eat a certain amount and you feel full. But when you salt the food, you add sugar and oil to the food, it's impossible not to overeat the food if you eat to satiation.” - Dr. Alan Goldhamer

What we discuss in this episode:

- How fasting works and helps reverse the effects of dietary excess.

- What visceral fat is and how it affects your health. Obesity and fasting.

- Your brain on salt, oil, and sugar. How fasting eases the transition to an SOS-free diet.

- Fasting and the microbiome.

- Results patients have experienced from fasting and whole food plant-based eating.

- The optimal approach to intermittent fasting.

- How fasting aids in detoxifying the body.

- Dr. Goldhamer's dietary habits and fasting regimen.

- Fasting and addiction.

Resources:

- TrueNorth Health Center - https://www.healthpromoting.com/

- Instagram: TrueNorth Health Center (@thetruenorthhealthcenter) • Instagram photos and videos - https://www.instagram.com/thetruenorthhealthcenter/?hl=en

- Facebook: TrueNorth Health | Santa Rosa CA - https://www.facebook.com/truenorthhealth/

- The Pleasure Trap: The Pleasure Trap | TrueNorth Health Center - https://www.healthpromoting.com/store/book/pleasure-trap

- Can Fasting Save Your Life?: Can Fasting Save Your Life? | TrueNorth Health Center - https://www.healthpromoting.com/can-fasting-save-your-life

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