From hydration to nerve function, discover the crucial role electrolytes play in keeping us healthy and energized. Dr. Sabrina Falquier breaks down what electrolytes are, how they work, and why they're essential for our bodies. Plus learn what foods contain electrolytes and how to make your own simple electrolyte drink at home. Whether you're an athlete, constantly on the go, or just someone looking to improve your overall well-being, this is for you!

In this episode you’ll hear:
0:40 – What are electrolytes?
1:00 – How do we lose electrolytes?
1:45 – What’s in electrolyte powder and drinks?
2:35 - Who can benefit from added electrolytes?
3:15 – What foods have electrolytes?
4:30 – How to make electrolyte water?

Credits:
Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing - Will Crann
Executive Producer - Esther Garfin

©2025 Alternative Food Network Inc.

In the U.S., nearly one in five children are living with obesity, and over a quarter of adolescents aged twelve to nineteen are prediabetic. Shockingly, only two percent of children meet the daily recommended intake of fruits and vegetables, and over thirteen million children live in food insecure households. This means that school meals are often the most reliable and nutritious food they get each day. In this episode, we hear from three innovative chefs working in school nutrition who are transforming the school cafeteria. They share what goes into creating delicious and nutritious school lunch programs that set children up for success, even under tight budgets and strict guidelines. This is a must listen if you’re in school nutrition or are curious about school lunch programs.      

In this episode you’ll hear:
1:20 – Why are school food programs so important?
3:30 – Chef Rebecca Polson’s story
4:20 – Chef Jason Hull’s story
6:15 – Chef Taylor Thompson’s story
8:30 – What criteria are used to create school lunch recipes?
12:10 – What is the National School Lunch Program in America?
16:00 – Scratch cooking, speed scratch cooking and heat & serve
21:35 – What are the chefs’ biggest challenges?
22:40 – Where do schools source their food?
30:30 – School food policy
31:45 – K-12 recipe development with Pacific Coast Producers
34:10 – Surprise favorite recipes for the kids
36:30 – Food tips for busy families

Thank you to our sponsor, Pacific Coast Producers.

References:

• Culinary Institute of America’s Healthy Kids Collaborative

• National School Lunch Program

Credits:

Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM 
Sound and Editing - Will Crann
Executive Producer - Esther Garfin  

©2025 Alternative Food Network Inc.

In this inspiring episode, Dr. Falquier is joined by Chef Suhan Lee, whose incredible journey takes us from his injuries in the Marine Corps to his creativity in the kitchen. Chef Suhan turned his passion for health and healing IBS into the creation of allergen friendly sauces. His story is one of transformation, innovation and purpose.  

In this episode you’ll hear:
2:00 – What happened to Chef Suhan after he was injured in the Marine Corps?
4:30 – How do antibiotics affect the microbiome?
6:15 – From being in the military to becoming a chef
7:30 – The health story behind Get Saucy
9:30 – How Chef Suhan created an allergen friendly Tikka Masala
13:15 – Save time in the kitchen
15:30 – What is an auto-immune protocol?
17:10 – The goal of culinary medicine

Website link: https://getsaucy.com/

Credits:
Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing - Will Crann
Executive Producer - Esther Garfin  

©2025 Alternative Food Network Inc.

Chef and PhD Public Health Nutritionist, Dr. Deborah Kennedy, joins Dr. Falquier to explore the evolving role of food as medicine programs in healthcare, what current financial structures support these programs and what funding mechanisms need to change. Whether you’re a healthcare professional, policymaker, or simply passionate about nutrition and wellness, this episode offers valuable insights into what systemic shifts are necessary to make nutrition-based healthcare more accessible and sustainable.

In this episode you’ll hear:
2:50 – Difference between food as medicine and culinary medicine
5:45 – What happens when medically tailored meals or produce prescriptions come to an end?
6:45 – How can culinary medicine outcomes be measured to show clinical and cost effectiveness? 11:00 – Who’s funding food prescriptions, medically tailored meals and nutrition education?
16:45 – Are there food as medicine programs outside the U.S.?
23:00 – Who pays for culinary medicine coaching?
24:30 – The future of culinary medicine
28:00 – Book series: Culinary Medicine From Clinic to Kitchen
31:00 – Dr. Kennedy’s Food Coach Academy

Resource

Health Affairs Journal, April 2025 I Food, Nutrition & Health

Credits:
Host – Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing – Will Crann
Executive Producer – Esther Garfin

©2025 Alternative Food Network Inc.

What if everyday pantry staples could help you eat healthier and more affordably, and also free up your time in the kitchen? In this episode, registered dietitian Milette Siler shares why food is medicine is a powerful tool for improving health alongside traditional medicine and pharmacotherapy, and how ingredients like canned tomatoes and canned fruits can play a nutritious role in your meals. Whether you’re aiming to improve your own health or help others do the same, this conversation highlights how smart food choices, even from a can, can support a healthy, balanced diet.  

In this episode you’ll hear:
2:45 – Why does food as medicine matter?
7:30 –  About Teaching kitchens
10:15 – Nutrients in fresh vs. canned and frozen foods
15:30 – How to store fresh herbs
16:10 – Fiber in canned tomatoes and canned fruits
19:00 – Are canned fruits healthy?
21:15 – Should you drain canned fruit?
25:15 – What to avoid when buying canned fruit
26:10 – Is there a concern with BPA in canned foods?
27:30 – Smoothies and satiety
30:45 – How to build a healthy pantry
32:30 – What does a dietitian do?
35:30 – “It’s what we don’t eat that gets us into trouble.”  

Thank you to our sponsor, Pacific Coast Producers.

Resource:

• https://scijournals.onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.5849

CREDITS:
Host – Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound & Editing – Will Crann
Executive Producer – Esther Garfin

©2025 Alternative Food Network Inc.

These seventeen minutes about inflammation are not to be missed. Inflammation is a natural defense mechanism, but chronic inflammation can contribute to heart disease, diabetes, autoimmune conditions, and more. In this episode, Dr. Falquier breaks down the science of inflammation, exploring why it’s essential for healing, how it can be harmful, and what you can do to keep it in check.

In this episode you’ll hear:
1:25 - Chronic inflammation statistics
2:30 - What is acute inflammation?
3:10 - Healing acute inflammation
4:30 - Chronic inflammation causes
6:10 - Daily cell damage that needs repair
7:40 - Examples of health problems resulting from cell damage and inflammation
8:20 - Signs of chronic inflammation
9:20 - Can you test for chronic inflammation?
12:30 - Anti-inflammatory foods
14:50 - How to reduce inflammation in the body recap: a holistic approach

As referenced in the episode:

Audio - Healthy Eating Plate: Your Guide to Balanced Meals 
Video - What's On Your Plate

Credits:
Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing - Will Crann
Executive Producer - Esther Garfin  

©2025 Alternative Food Network Inc.

What if a garden could change lives? As part of Podcasthon, we’re spotlighting Olivewood Gardens & Learning Center, a non-profit dedicated to inspiring youth and adults to be healthy and active citizens through organic gardening, environmental stewardship, and nutrition education.  

In this episode you’ll hear:
1:40 – About Olivewood Gardens & Learning Center.
2:15 – The journey to becoming a Kitchenista.
8:45 – How Olivewood Gardens began.
9:45 – Opportunities for Kitchenistas post-graduation.
17:00 – Giving back to the Olivewood community.

Referenced in the episode:

• Olivewood Gardens & Learning Center
• Podcasthon  

Credits:
Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing - Will Crann
Executive Producer - Esther Garfin  

©2025 Alternative Food Network Inc.

Why can some people eat gluten in Europe but struggle with it in the U.S.? With the help of Werner Forster, the co-founder and CEO of Revival Einkorn, Dr. Falquier delves into the fascinating history of wheat, and the nutritional benefits of einkorn wheat. Did you know that einkorn wheat is considered the original wheat, dating back over 10,000 years? Whether you’re gluten-sensitive, a history buff or simply curious about real food and traditional grains, this episode is packed with insights into the past, present and future of wheat.

In this episode you’ll hear:
2:00 – Why can some people eat gluten in Europe and not in the U.S.?
3:00 – What happened to our wheat?
4:40 – Difference between natural fermentation and using yeast?
6:30 – The Werner Forster and Revival Einkorn story.
11:00 – Einkorn vs. modern wheat.
12:45 – Einkorn wheat history.
14:40 – Einkorn wheat benefits.
16:15 – Can someone with Celiac Disease eat einkorn wheat?
17:10 – Can someone gluten sensitive (non-celiac) eat einkorn wheat?
18:00 – How is einkorn wheat grown?
23:00 – Revival Einkorn products.  

Guest link: https://revivaleinkorn.com/

Resources

• Delicious Einkorn Pasta Recipe You Need to Try Now!
• Receta Deliciosa de Einkorn pasta que tienes que probar ahorita

Credits:

Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing - Will Crann
Executive Producer - Esther Garfin  

©2025 Alternative Food Network Inc.

Te encanta la pasta pero estas buscando una alternativa que es más nutritiva y más facil de digestir? Este episodio explora el sabor y beneficios para la salud del trigo Einkorn, un grano antiguo conocido por su sabor de nuez y textura compleja. La Dra. Falquier te enseña, paso a paso, una receta deliciosa: Einkorn pasta con salsa verde inspirado por el pesto - hecha con espinaca y albahaca. Esta lleno de sabor y nutrientes.  

Gracias a nuestro patrocinador del episodio, Revival Einkorn.  

Este episodio esta disponible también en una version de video en el canal YouTube de Alternative Food Network.  

Este episodio también esta disponible en Ingles en audio y video.  

Credits:
Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing - Will Crann
Executive Producer - Esther Garfin  

©2025 Alternative Food Network Inc.

Love pasta but looking for a more nutritious alternative that’s also easier on your stomach? This episode explores the taste and health benefits of einkorn wheat, an ancient grain known for its nutty flavor and rich texture. Dr. Falquier walks you through a delicious, easy-to-make einkorn fusilli pasta recipe, made with a vibrant spinach and basil pesto inspired green sauce that’s packed with flavor and nutrients.  

Thank you to our episode sponsor, Revival Einkorn.  

A video version of this episode is available on the Alternative Food Network Youtube channel.  

This episode is also available in Spanish audio and video.  

Credits:
Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing - Will Crann
Executive Producer - Esther Garfin  

©2025 Alternative Food Network Inc.