Vegan and vegetarian nutrition, running and training tips, and healthy lifestyle and habit change with well-known guests like Rich Roll, Brendan Brazier, Heather Crosby, Leo Babauta, Rip Esselstyn, Pamela Fergusson, Dan Buettner, make for an entertaining, informative, no-preach listen.
Mastering Your Blood Sugar with Cyrus Khambatta, PhD, and Robby Barbaro, MPH
1:07:58As type 1 diabetics, Cyrus Khambatta and Robby Barbaro have an immediate understanding of how foods impact blood sugar levels. And what they've discovered through their own experiences and studies has led them to dedicate their lives to helping people master blood sugar for optimal health. In today's episode, Matt and Doug chat with Robby and Cyrus as they break down exactly what athletes, health nuts, and pre-diabetics should understand about the relationship between food and blood sugar for short-term gains and long-term health. They share their stoplight approach to foods, post-workout meals, commonly misunderstood foods, and more.
Brain Health and Cognitive Decline Prevention with Dr. Dean Sherzai
1:05:58If there's one thing most of us fear, it's cognitive decline and Alzheimer's disease. So what can we do to prevent it? In today's episode, Matt Tullman speaks to Dr. Dean Sherzai, a behavioral neuroscientist, on the lifestyle changes you can make to support long-term brain health and help prevent chronic cognitive issues.
Going Vegan for Beginners with Pamela Fergusson, RD, PhD
1:08:58If you had a blueprint for going vegan, what would it look like? In today's episode, Matt and Doug chat with Pamela Fergusson, RD, PhD, about everything from amino acids and visible protein, to whether the vegan diet is truly as healthy as people claim.
Rewriting the Medical School Curriculum with Muzammil Ahmad
44:17What role does nutrition play in medical school? For 4th year medical student, Muzammil Ahmad, not enough. In today's episode, Doug chats with Muzammil about his mission to correct some of the outdated information taught about the plant-based diet in medical school, and highlight nutrition as a critical prevention tool.
Are Plant Milks Good for You?
52:52In today's episode, Matt and Doug address a recent article published in the NY Times about plant milks... are they good for you? Are they a reasonable substitute for cow's milk (and do we even WANT a substitute for cow's milk)? Plus, our favorite plant milks, and why.
How Plantiful Kiki Found Weight Loss Success with a High-Carb, Plant-Based Diet
36:00Can you lose with and eat a high carbohydrate diet? After struggling to find a weight loss program that worked for her, Plantiful Kiki tried something completely different... and it worked! In today's episode, Matt Tullman chats with Kiki about her and her family are thriving with a high-carb, plant-based diet.
How to Tap Into Unexpected Motivation
55:02Ask Matt and Doug how their fitness is going, and they'll say it's better than it has been in a long time. Why? Because they're trying new things. In today's episode, Matt and Doug share updates on their training, what's working, and how you can see better results.
Filmmaker and Comedian Jeffrey Binney on Being Dumb Enough Not to Quit
58:10You have to be smart enough to start, but dumb enough not to quit. That was the advice that motivated Jeffrey Binney, the filmmaker behind the hilarious and inspiring Once is Enough film, to chase his outrageous goal. In today's episode, Jeffrey sits down with Matt and Doug to discuss motivation, failure, and why sometimes the only way to see success is to ignore everything your body and mind are telling you.
How Miyoko Schinner Brought Artisanal Cuisine to Veganism
55:44These days, Miyoko Schinner's plant-based cheese products can be found in just about any grocery store. But of course, it hasn't always been that way. Miyoko's journey started out of a desire to bring color, craft, and creativity to the bland, uninspired vegan cooking of the time. In today's episode, Matt Tullman sits down with Miyoko, who shares her stories, lessons, and vision for the future of veganism.
Dreena Burton and 25 Years of Plant-Based Cooking
52:24What has Dreena Burton learned from 25 years of plant-based cooking? In today's episode, Matt and Doug chat with cookbook author Dreena Burton about how she approaches new recipes, why she tries to avoid plant meats, and what's different about her new book, Dreena's Kind Kitchen.