In this episode, Dr. Todd highlights the impact of cooking methods on the nutrient content of meat. He advises against high-temperature cooking methods like grilling and frying, as they can produce harmful compounds. Instead, he suggests cooking meat at lower temperatures or using methods like sous vide to preserve more nutrients.

Dr. Todd emphasizes the importance of being mindful of the sources and quality of our food. He encourages listeners to prioritize whole, natural protein sources and to be cautious of additives, hormones, and antibiotics that may be present in certain foods. By making informed choices, we can optimize our nutrition and overall health.

"I've always said that there's more people that die from vegetables than meat."  - Dr. Todd Wendell

What you will learn:

Learn more about Dr. Todd through the following links:

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