PODCAST. Ok, tell the truth…have you ever taken coffee that’s been sitting around way too long and added ice to make your version of iced coffee? Traditional iced coffee is regular coffee brewed hot and then cooled down. The brew we’re talking about today is cold-brew coffee,  the opposite of traditional coffee.
You use water that’s room-temp or chilled and then the coffee steeps slowly over time…usually 20-24 hours to get the caffeine and the flavor. Cold-brew needs more ground coffee to get the flavor than traditional brewed coffee. Usually it’s concentrated and then diluted with milk, cream or water.

When it comes to taste, cold-brew is milder and less acidic since cold water doesn’t dissolve coffee as well as hot water. Traditional coffee can be bitter from the heat, which breaks down the natural coffee oils.
What about the caffeine in cold-brew? And does it affect your cholesterol? Listen to the podcast for more.
Here’s how to make cold-brew at home. Regina shares her easy recipe.
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Cold-Brew: Is it Beer or Coffee?

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Health & Fitness

PODCAST. Are you considering bariatric surgery? Do you think you may have binge eating disorder? The trifecta of an eating disorder, obesity and bariatric surgery creates a complex health situation. Joining me on the podcast is Karen Beerbower, a registered dietitian nutritionist who’s certified to treat eating disorders. For years she was an instructor training bariatric physicians and brings her knowledge and experience to her patients in Orlando as well as through tele-health. To find out more about Karen or to contact her go to her website.

Don’t miss the companion podcast, Does Your Child have Binge Eating Disorder?
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Will Binge Eating Disorder Affect Your Bariatric Surgery?

PODCAST. Are you over 50 and want real answers to the best diet, protein, supplements, statins or menopause? There is so much hype and so many products that promise to STOP the aging process which, really, we know you can’t do. Let’s get some answers to questions on your mind.
Joining me on the podcast is registered dietitian nutritionist Dr. Christine Rosenbloom, professor emerita of nutrition at Georgia State University. A Board-Certified Specialist in Sports Dietetics (CSSD) she’s a contributing editor for Nutrition Today, and a monthly contributor to USA Swimming, both for the website and Splash Magazine. Find out more about Dr. Rosenbloom on her website and follow her on Twitter.


Dr. Rosenbloom’s book… Food & Fitness After 50… was recently released. What I like about it is that it gives you the tools to take control of your food choices and fitness strategies as you navigate your 50s, 60s, 70s and beyond. Life is so busy and active and everyone wants to maintain good health or maybe improve it and be able to do whatever you want and enjoy. The book answers a lot of questions you can really use. In the podcast we want focus on some of these most asked questions. First, Is there a BEST diet if you’re over 50? Listen now for all the best tips and strategies on healthy aging.
Don’t miss these companion podcasts on Five Foods To  Boost Menopause Memory and Protein: How Much is Enough?

Over 50: Five Top Food and Fitness Tips

PODCAST. Can what you eat affect your eyes, particularly the risk for age-related macular degeneration or what’s called AMD? Several nutritional factors may influence the development and progression of AMD. Let’s talk about three things you can do from a diet standpoint to help keep your eyes healthy now and in the years to come.
Do you have family members or friends who have lost a significant part of their vision? Have they been diagnosed with age-related macular degeneration? It damages the macula…that part of the retina responsible for central vision. At this time, there is no cure. But the good news is…your diet can play a part in preventing it. Certain foods can help protect against both the development and progression of AMD.
A major study in the news you may have heard of called The Age-Related Eye Disease Study known as AREDS found that a precise supplement combination of antioxidants and minerals which included vitamin C, vitamin E, beta-carotene, zinc, and copper helped keep patients who already had intermediate AMD from developing the advanced form. The follow-up study, AREDS 2, found that lutein and zeaxanthin were better than beta-carotene, which has been linked to lung cancer.
Lutein and zeaxanthin are two yellow-orange-red pigments who have a fancy name called carotenoids (kuh-RAH-teh-noids) and they act as antioxidants in the body. They’re found in numerous vegetables. And guess what…lutein and zeaxanthin are also found in the macula, giving its yellowish color and helping to protect it from the damaging effects of blue light, which may be one factor in the development of AMD.
Where do you find lutein and zeaxanthin in food? Some fabulous sources include:

* Kale
* Spinach
* Swiss chard
* Mustard and turnip greens
* Summer squash
* Eggs
* Collards
* Green peas

Be sure and check out our recipes for Beans and Greens or our Swiss Frittata Muffins.  These are a staple in our home. Remember that cooked spinach is one of the best natural food sources of lutein and zeaxanthin and I substitute spinach for the asparagus frequently.
 
 
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3 Diet Tips to Protect Your Eyes

PODCAST. Does the ketogenic diet really work for weight loss? What about if you have epilepsy, Parkinson’s disease or other neurological disorders? Is the diet bogus or beneficial?
Joining me on the podcast via Skype from Tampa, Florida is Dr. Angela Poff, a researcher in the Department of Molecular Pharmacology and Physiology at the University of South Florida in Tampa. She holds a PhD in medical sciences. Her research focuses on non-toxic therapies for cancer and neurological disorders including ketogenic therapies. Don’t miss her take on the ketogenic diet for weight loss and some neurological disorders.
For keto diet information on supplements and various other ketogenic related topics, head to ketodietschool.com.

If you enjoy our podcast would you CLICK HERE and write a review for us on iTunes or the podcatcher that you use? We really appreciate you and your time.
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The Ketogenic Diet: Bogus or Beneficial?

PODCAST. Did you know those yellow, burgundy and bronze mums that are so beautiful each fall have a cousin over in the sweetener aisle? It’s a sugar substitute called stevia. Jessica emailed and asked me to do a podcast on stevia so that’s our focus today.
100 to 300 times sweeter than sugar, stevia contains no carbohydrate or calories. It comes from a plant native to South America called Stevia rebaudiana, which is part of the sunflower family. The leaves are naturally sweet. Stevia’s the common name you hear for the plant extract. Today, stevia’s cultivated in many countries with China being a leading exporter. Stevia provides an important role in biodiversity due to how little land and water are required to grow it, allowing farmers to diversify their crops.
Try the recipe for Banana Pecan Muffins using a stevia blend.
So what’s in stevia? The leaves of the Stevia plant contain what’s called steviol glycosides, the compounds that are responsible for the intense and concentrated sweetness. All steviol glycosides share a common backbone. The differences between them are due to the number and arrangement of molecules attached to this backbone. The most common one that you’ve likely heard is a long name…rebaudioside A that most people just call Reb A for short. It was approved in 2008 by the Food and Drug Administration and put on their generally recognized as safe list.
Many other countries use stevia as a sweetener some of which include Japan, South Korea, Malaysia, Taiwan, Mexico, Paraguay, Colombia, Brazil, and Argentina. And to be clear, in the US whole leaf stevia or crude stevia extracts are not approved for use in foods and beverages. Only high purity stevia leaf extracts like Reb A have been approved.
If you enjoy our podcast would you CLICK HERE and write a review for us on iTunes or the podcatcher that you use? We really appreciate you and your time.
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Cold-Brew: Is it Beer or Coffee?

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