Podcast Notes Key Takeaways

• “If we all cooked a little bit more, we’d see great improvements in our health, on a national level”
• Find time to shop more often – fresh food is more nutrient dense
• Society has obsessed with convenience in a way that’s really harming our health
• Being able to cook, makes the process of eating healthier SOOO much easier
  • Figure out a way to enjoy the process of cooking -You may not enjoy flossing and brushing, but you do it because you know it’s good for you
• If you walk into a McDonalds with $5, you can either buy 5 hamburgers, or 1 salad – what do you think most people will buy?
• Most commercially sold bone broths don’t use fresh vegetables – most use either vegetable powders, or frozen vegetables
  • This will be the case even though the ingredient label says something like “carrots”
• The main benefits of bone broth, come from consuming the collagen, which contains a whole slew of beneficial amino acids
  • The collagen is the connective tissue of the bones that you use to make the broth
  • Collagen is also really helpful for wound healing
• “We have been gathering around fires and cooking food for a long time, and it’s the center of who we are as humans. I think we forgot that.”

Read the full notes @ podcastnotes.org



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Marco Canora is an American chef, restaurateur and television personality. He has appeared on the Food Network on shows such as The Next Iron Chef, Chopped and Top Chef. Canora owns Hearth and Terroir in New York and is also the founder of Brodo, a producer and seller of bone broth.