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#72: The Benefits of Organic Eating with Dr. Deanna Minich | Good Bacteria and the Microbiome
Dr. Deanna Minich is a nutrition researcher, educator, and functional medicine and trained clinician with a unique approach to nutrition that combines physiology and psychology. She has served on the Institute of Functional Medicine’s advisory board and curriculum committee in addition to being a faculty member, teaching nutrition for the advanced practice module for environmental health. She currently serves on the board of directors for the American Nutrition Association and is President of the American College of Nutrition. Her academic background is in Nutritional Science, including a master’s degree in human nutrition and dietetics from the University of Illinois at Chicago, and a PhD in medical sciences from the University of Groningen in the Netherlands. In conjunction with her academic degrees and extensive teaching experience at the University of Lovell, she is a fellow at the American College of Nutrition and a certified nutrition specialist. Dr. Minich has over 20 years of experience working in both the food and dietary supplement industries, is the Vice President of Scientific Affairs for Organic India, serves as advisor for various food, academic, and health organizations, and has more than 40 published scientific articles in journals such as Nutrients: Journal of Nutrition and Metabolism, and Nutrition Reviews. She teaches for the graduate program in human nutrition and functional medicine at the University of Western States. She is the author of 6 books on nutrition, wellness, and psychology, and is passionate about helping others to live well using therapeutic lifestyle changes.
About phytonutrients 2:30
Tips on “Eating the Rainbow” 9:07
Eating organic veggies and produce 18:04
The importance of good bacteria on the surface of organically grown vegetables 25:15
Specific foods or color palettes to focus on 30:46
“The benefits I think it was for mortality and chronic disease in various formats, I’d have to look back at this study, but essentially there was a lower risk with the organic foods and if you did not eat organic, but you still had these fruits and vegetables, it’s like you had no additional benefit.” 19:03
https://deannaminich.com/
https://www.foodandspirit.com/
@deannaminich
About phytonutrients 2:30
Tips on “Eating the Rainbow” 9:07
Eating organic veggies and produce 18:04
The importance of good bacteria on the surface of organically grown vegetables 25:15
Specific foods or color palettes to focus on 30:46
“The benefits I think it was for mortality and chronic disease in various formats, I’d have to look back at this study, but essentially there was a lower risk with the organic foods and if you did not eat organic, but you still had these fruits and vegetables, it’s like you had no additional benefit.” 19:03
https://deannaminich.com/
https://www.foodandspirit.com/
@deannaminich
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By Dr. Dan GublerDr. Deanna Minich is a nutrition researcher, educator, and functional medicine and trained clinician with a unique approach to nutrition that combines physiology and psychology. She has served on the Institute of Functional Medicine’s advisory board and curriculum committee in addition to being a faculty member, teaching nutrition for the advanced practice module for environmental health. She currently serves on the board of directors for the American Nutrition Association and is President of the American College of Nutrition. Her academic background is in Nutritional Science, including a master’s degree in human nutrition and dietetics from the University of Illinois at Chicago, and a PhD in medical sciences from the University of Groningen in the Netherlands. In conjunction with her academic degrees and extensive teaching experience at the University of Lovell, she is a fellow at the American College of Nutrition and a certified nutrition specialist. Dr. Minich has over 20 years of experience working in both the food and dietary supplement industries, is the Vice President of Scientific Affairs for Organic India, serves as advisor for various food, academic, and health organizations, and has more than 40 published scientific articles in journals such as Nutrients: Journal of Nutrition and Metabolism, and Nutrition Reviews. She teaches for the graduate program in human nutrition and functional medicine at the University of Western States. She is the author of 6 books on nutrition, wellness, and psychology, and is passionate about helping others to live well using therapeutic lifestyle changes.
About phytonutrients 2:30
Tips on “Eating the Rainbow” 9:07
Eating organic veggies and produce 18:04
The importance of good bacteria on the surface of organically grown vegetables 25:15
Specific foods or color palettes to focus on 30:46
“The benefits I think it was for mortality and chronic disease in various formats, I’d have to look back at this study, but essentially there was a lower risk with the organic foods and if you did not eat organic, but you still had these fruits and vegetables, it’s like you had no additional benefit.” 19:03
https://deannaminich.com/
https://www.foodandspirit.com/
@deannaminich
About phytonutrients 2:30
Tips on “Eating the Rainbow” 9:07
Eating organic veggies and produce 18:04
The importance of good bacteria on the surface of organically grown vegetables 25:15
Specific foods or color palettes to focus on 30:46
“The benefits I think it was for mortality and chronic disease in various formats, I’d have to look back at this study, but essentially there was a lower risk with the organic foods and if you did not eat organic, but you still had these fruits and vegetables, it’s like you had no additional benefit.” 19:03
https://deannaminich.com/
https://www.foodandspirit.com/
@deannaminich