Why are there two types of gelatin, and how to you eat them?  Listen in this week as Dee explains the differences and benefits of the two types of gelatin.

Link to Dee's Recommended Gelatins

When prepared the traditional way, broth made by simmering the bones of chicken, beef, lamb or fish, known as “bone broth” is like a superfood.   Listen in this week as Dee  talks about how a simple cup of broth can replace your bottle of supplements.  

Link to Dee's Recommended Bone Broths

Derived from the Greek word "kolla," which means  "glue", collagen is the most abundant protein in the body and makes up all our connective tissues--skin, nails, hair, ligaments, bones, cartilage, and tendons.  Listen in this week as Dee ​​​gives you the low down on collagen--how to protect it, which foods help your body make it, and which foods can deplete it.

Link to​ the best Collagen Protein :​ http://amzn.to/2iF9Yrm

Brazil nuts are a little-known superfood, packed with antioxidants, vitamins, minerals and heart-healthy fat.   Listen in this week as Dee ​​​talks about the many benefits your body can reap from a small serving of Brazil nut, plus a super taste recipe too!

Link to​ Brazil Nut Parmesan Sprinkle:​ https://mccaffrey.websitetoolbox.com/post/brazil-nut-parmesan-sprinkle-vegan-glutenfree-dairyfree-yummy-for-any-tummy-8383125?pid=1294537224

​The high oil content of ​avocado is what makes the fruit so healthy--but is extracting its oil the best way to eat it? ​Listen in this week as Dee ​​explains how ​avocado oil is made and how it compares with other cooking oils.

Link to Dee Approved Avocado Oil

Are you looking for a great way to cleanse and nourish your body after a season of holiday indulgences?  Juicing may have it merits, but eating soups is a warmer, more satisfying way to build a better body.  Listen in this week as Dee talks about "souping" your way to good health.

Link to article on souping: http://www.processedfreeamerica.org/resources/health-news/1025-cleanse-your-body-with-souping-and-two-of-my-favorite-soup-recipes

FDA regulations require food manufacturers to list the ingredient that weighs the most first, and the ingredient that weighs the least last​.  On the ingredient list of Iodized salt, dextrose is listed before iodine, which means there is more sugar by weight in the salt. Listen in this week as Dee ​exposes why salt has sugar added to it, and tells you what the best food sources of iodine are.

Link to ​Dee's favorite types of salts

​A new concept called "certified transitional farming" is helping to create a market for produce grown on farms that are transitioning to organic standards. Listen in this week as Dee ​​explains how this ​new concept will make it easier for farmers to convert to growing organically and ultimately increase the number of organic farms in the U.S.

Link to watch a video about Certified Transitional Farming: https://transitional.kashi.com/en_US/home.html

In 1965,​ research chemist​ ​Dr. Hans Rennhard created ​a carbohydrate compound called ​polydextrose​, which has been used to increase the fiber content and replace sugar in foods since the 1980's​​.  Listen in this week as Dee ​​explains how this newfangled fiber additive may not be all it's hyped up to be.