In this episode of the Mind Body Marathon, host Dr. Leo Kormanik (@drleokormanik) discusses the farm-to-table movement and the controversies surrounding industrialized food production. Joining him are Dr. Jared Bugaj (@bugoat17), Zach Goulet (@zmglmt) and Steve Parris, a personal chef with extensive experience in the farm-to-table concept.

Steve shares his journey as a chef, highlighting his early experiences with farmer's markets and the importance of sourcing fresh, local ingredients. He recalls a transformative moment in the late 1990s when he discovered the vibrancy of produce picked just days before, which contrasted sharply with the older model of sourcing food that often involved weeks of transportation.

The conversation touches on the creative challenges chefs face when working with lower-quality ingredients, emphasizing the philosophy of restraint and respect for the land and farmers. Steve recounts his relationships with local farmers, discussing how these connections influenced his cooking and menu planning.

The dialogue also explores the perceptions of food quality in the U.S. compared to other countries, particularly regarding industrialization and processing. Steve describes his experiences visiting farms and markets, emphasizing how fresh ingredients can lead to remarkable culinary experiences.

The episode concludes with a discussion about organic farming practices and the use of pesticides, particularly glyphosate, originally developed by Monsanto. The participants reflect on the importance of sustainable practices and the historical context of food production methods. Overall, the episode advocates for mindful sourcing and appreciation of local food systems.

In this discussion, the speakers delve into the effects of glyphosate, the active ingredient in Roundup, on human health and the environment. They explain that glyphosate disrupts the body's amino acid balance by replacing glycine, a key amino acid involved in enzyme function and collagen structure. This interference weakens collagen and enzymes, leading to potential health issues, including "leaky gut," where the intestinal barrier becomes compromised.

The conversation also touches on the correlation between the introduction of glyphosate into agriculture and rising rates of conditions such as autism and allergies. The speakers suggest that glyphosate acts as a low-grade antibiotic, disrupting gut bacteria and contributing to health problems.

They critique the narratives surrounding organic farming, arguing that mainstream media often focuses on the downsides, such as increased land and water use, while overlooking health benefits. They point out that large corporations have co-opted the organic label, making it harder for small family farms to thrive.

The speakers highlight the importance of seasonal eating and the nutritional differences between food grown in healthy soil versus industrial farming practices. They also share stories of the pressures faced by family farmers from large agricultural companies, illustrating the struggle between small-scale organic farming and industrial farming practices.

Overall, the conversation advocates for a return to local, sustainable farming practices and greater awareness of the implications of industrial agriculture on health and the environment.

In this conversation, the speakers discuss the issues surrounding health, food sourcing, and agricultural practices, particularly in relation to lifestyle changes versus reliance on pharmaceuticals. They emphasize the growing awareness of these topics in light of political changes and the influence of figures like RFK Jr. on public discourse.

They argue that society often prefers quick fixes, like pills, instead of making fundamental lifestyle changes to improve health. The speakers reflect on the importance of diet and fresh, locally sourced food, explaining how freezing and mass production can compromise the nutritional quality of fruits and vegetables.

They highlight the benefits of farm-to-table practices, where food is consumed shortly after harvest, retaining its nutritional value compared to industrially processed foods. The conversation also touches on the differences between heritage varieties of crops, like wheat, found in places like Italy, versus the genetically modified options prevalent in the U.S. that are designed to withstand pesticides like glyphosate.

The speakers critique the industrial agriculture system, which prioritizes profit over health and environmental sustainability, and discuss the consequences of using harmful chemicals and poor livestock practices. They mention local farms that employ ethical practices, such as pasture-raised animals, and encourage listeners to seek out these sources for healthier food options.

Overall, the discussion advocates for a conscious approach to food sourcing, emphasizing the importance of understanding where food comes from and supporting sustainable farming practices.

In this conversation, the speakers discuss the challenges of sourcing quality food, particularly meat, from supermarkets versus local farmers. They express skepticism about the reliability of supermarket meat and advocate for buying directly from family farmers, where the food is fresher and often tastes better. They highlight the differences in egg quality and color when sourced from local farms compared to mass-produced options.

The speakers suggest that consumers should seek out local farmers' markets and establish relationships with local producers to make informed choices about their food. They mention specific markets in Cleveland and encourage people to explore options for home delivery from farms. The discussion also touches on the benefits of heritage beans and the importance of grass-fed meat, emphasizing the need to understand how animals are raised.

They critique industrial agriculture practices and the misleading nature of labels, noting that the term "grass-fed" can sometimes refer to cows that are only grass-fed for a short period. The speakers emphasize the value of face-to-face interactions with farmers to gain a deeper understanding of food sourcing and agricultural practices. Overall, they advocate for more conscious, informed choices in food sourcing to promote health and sustainability.

In this conversation, the speakers discuss the importance of sourcing food directly from local farms rather than relying on industrialized options. They share personal anecdotes about the quality of produce and meat, emphasizing the freshness and flavor that come from local farms. One speaker recalls a sous chef's surprise at seeing produce with dirt on it, contrasting it with the often sanitized, mass-produced items used in restaurants.

They critique the Red Delicious apple as an example of how industrial food prioritizes appearance over taste. The discussion highlights the significance of creating personal connections with farmers and understanding the origins of food. They encourage listeners to seek out farmers' markets and local farms, noting that even in urban areas, access to quality produce is available.

The conversation shifts to the topic of raw milk and the challenges of accessing it legally. They express frustration over the societal perception of raw milk as dangerous, while processed foods remain widely accepted. They discuss the health benefits of raw milk and the importance of probiotics for gut health.

The speakers reflect on personal dietary experiences, how childhood nutrition impacts health, and the need for modern children to have exposure to diverse, healthy foods. They emphasize the resilience of the human body and the role of diet in addressing health issues, including rising rates of allergies and chronic conditions.

Overall, the speakers advocate for conscious food sourcing, the importance of local agriculture, and the need for improved dietary habits to enhance health and well-being. They conclude that understanding food origins and fostering connections with farmers can lead to more meaningful dining experiences and better health outcomes.

The speakers discuss the evolving physical capacities of athletes, particularly in high school and professional sports, noting that modern runners and football players can't handle the same training volumes as those in the past. They express concern that today's athletes are less resilient, leading to increased injuries, such as a high school hockey player fracturing his femur from a check. This decline in physical robustness is attributed to changes in lifestyle and nutrition.

They highlight that proper nutrition, particularly the consumption of collagen-rich foods like bone broth, can help support musculoskeletal health. The conversation includes a comparison between store-bought and local farm chicken, emphasizing the nutritional quality and health benefits of the latter. 

The discussion also touches on the impact of pesticides, specifically glyphosate, on gut health and suggests that taking glycine can help mitigate some of these effects. The speakers advocate for organic and well-sourced foods as the best approach to health and emphasize prevention as a more affordable strategy than treatment.

Overall, the conversation is framed as a call to action for listeners to improve their diets and health, particularly for those dealing with gut issues or chronic injuries. They express the intent to educate and share valuable information to support better health outcomes.

www.teahillfarms.com

www.fedfromthefarm.com

North Union Farmers Market

www.baybranchfarm.com

You can order the Dr. Leo Kormanik's book Faster Without Fail on Amazon at https://amzn.to/4eEsB7M. 

Be sure to also check out Dr. Leo's Running Rehab YouTube page at www.YouTube.com/@RunningRehab.