By Dr Yemisi Bokinni
5
22 ratings
The podcast currently has 18 episodes available.
Studies have shown that as little as a 5 to 10-point drop in blood pressure can cut the risk of stroke by 30 per cent. This is the final episode of Season 1, and we'll be exploring the all-important issue of hypertension, and I'll give a countdown of five effective ways for lowering your blood pressure.
It's been great fun interviewing such an array of amazing guests, receiving your audio questions and engaging with you all online, and i'm even more excited for Season 2 which launches very soon!
In the meantime, our weekly newsletters continue, so for book giveaways, nutrition tips and more, be sure to subscribe at dryemisi.com/thefoodclinic and let's connect on instagram @DrYemisibokinni instagram.com/dryemisibokinni
Until next time...
In this episode, I catch up with Senior Pharmacist, Kwame Peprah, and we dissect the longstanding debate on whether or not vitamins and supplements are actually worth it. How the pandemic brought to our attention the importance of some crucial vitamins. How too much of a good thing can lead to detrimental effects; whether or not cost correlates with quality, and finally his advice on what we all should and shouldn't be taking.
THIS WEEK'S GIVEAWAY!
This week's giveaway is a book by author and nutritionist Mascha Davis titled, 'Eat Your Vitamins'. In it, you'll find a comprehensive guide on using foods to get the vitamins, minerals, and nutrients your body needs. To enter, subscribe to our newsletter at: dryemisi.com/thefoodclinic
Next Wednesday, you’ll receive an email and all you’ll have to do is answer the following question:
What momentous event highlighted the importance of Vitamin D?
Fish has long been considered one of the healthiest foods, but due to the build-up of toxic chemicals and heavy metals in our seas, some advocate that we limit consumption. Is it all hype, or fact? and do the health benefits of eating fish outweigh any of the potential risks?
Is eating fish healthy?
For giveaways, nutrition tips and more subscribe to our weekly newsletter at dryemisi.com/thefoodclinic
Connect with me on Instagram: instagram.com/dryemisibokinni
In this week's episode I catch up with nutritional psychologist Emily Mbelenga, and we explore the all too common issue of stress eating, as well as her top hack for identifying our patterns and triggers, which is often the first step to finding lasting solutions.
THIS WEEK'S GIVEAWAY!
This week's giveaway is a book by author, Lorna Salmon titled ‘The Calm Kitchen’. In it, you'll find a food-based approach to self-care and mental well-being. To enter, subscribe to our newsletter at: dryemisi.com/thefoodclinic
Next Wednesday, you’ll receive an email and all you’ll have to do is answer the following question:
What recent momentous event lead to Emily's stress eating?
How about coffee as medicine, and yes, decaf included? It’s a suggestion that sounds so bizarre, but it's not. Originally hailing from Ethiopia in East Africa, it turns out that a range of powerful plant chemicals in coffee are pretty good at protecting our liver. Considering all the potential damage caused by excess alcohol, fatty liver disease, viral hepatitis and a load of other toxins, this episode is one not to miss.
Today we'll be exploring how coffee protects our liver.
For giveaways, nutrition tips and more subscribe to our weekly newsletter at dryemisi.com/thefoodclinic
Connect with me on Instagram: instagram.com/dryemisibokinni
In honour of sickle cell awareness month, in this week's episode, I catch up with specialist dietician Claudine Matthews, a world-renowned expert on the theme of nutrition in sickle cell. We explore evidence-based nutrition tips for Sickle Cell Warriors.
About Claudine
Claudine is a specialist dietician with over 13 years of clinical experience in the NHS in the UK. She has dedicated the last 8 years to pioneering the nutrition landscape in Sickle Cell Disease and is the author of the world's first National Nutrition Standards for Sickle Cell. Claudine is currently in her final year of a PhD with her research focussing on integrating nutrition into sickle cell healthcare provision.
THIS WEEK'S GIVEAWAY!
This week's giveaway is a book by author and dietician, Emily Cooper, titled ‘The Easy Superfoods Cookbook’. In it, you'll find 75 Fuss-Free, Nutrition-Packed Recipes. To enter, subscribe to our newsletter at: dryemisi.com/thefoodclinic
On Wednesday, you’ll receive an email and all you’ll have to do is answer the following question:
Which three vitamins did Claudine name as crucial antioxidants?
In this week’s episode, I’ll be answering your questions, and we’ll touch on everything from our diet and genes to the cancer-fighting properties of food, PCOS and heavy periods.
Got questions? Well, this season I’ll be dedicating entire episodes to answering them! You can send me a voice note here: dryemisi.com/questions
For giveaways, nutrition tips and more subscribe to our weekly newsletter at dryemisi.com/thefoodclinic
Connect with me on Instagram: instagram.com/dryemisibokinni
In this episode, I catch up with Faridah Kekere-Ekun the founder of the fast-growing herbal tea brand, Sari Teas. Determined to see the health benefits of African medicinal herbs valued and acknowledged on a global scale, Faridah has big plans. We explore her personal journey with African herbs. Why ginger from a small town in Northern Nigeria is considered among the best in the world and her Top 3 herbs and their health benefits.
THIS WEEK'S GIVEAWAY!
In the spirit of tea, this week's giveaway is a book by author, Rachel Theample titled ‘Tonics and teas: traditional and modern remedies that make you feel amazing’. In it, you'll find practical guides on putting some everyday herbs to good use. To enter, subscribe to our newsletter at: dryemisi.com/thefoodclinic
Next Wednesday, you’ll receive an email and all you’ll have to do is answer the following question:
What were Faridah’s Top 3 herbs?
The winner will be announced on my Instagram page @DrYemisiBokinni next Saturday.
If you were asked to name five fermented foods, you might struggle to get past sauerkraut and kimchi, the German and Korean forms of fermented cabbage. Or perhaps miso, a fermented soya bean paste.
If we go anything by observing trends in the media, it's easy to believe that only a handful of foods fall into this category. However, if you're of African heritage then you might be surprised to learn that garri and fufu are made from fermented cassava, while ogi is a fermented corn porridge. Injera is a fermented pancake made from teff grains. These are all part of the mix too!
Today we'll be exploring 3 health benefits of fermented foods.
Got questions? Well, this season I’ll be dedicating entire episodes to answering them! You can send me a voice note here: dryemisi.com/questions
For giveaways, nutrition tips and more subscribe to our weekly newsletter at dryemisi.com/thefoodclinic
Connect with me on Instagram: instagram.com/dryemisibokinni
In this episode, I catch up with Dr Yao Mfodwo who happens to be a medical doctor, cacao farmer and award-winning chocolatier. We explore how his work with the pharmaceutical giant Pfizer led to his discovery of a surprising effect of cacao, Its health benefits and finally what he's doing to ensure Ghanian cacao farmers benefit economically from its myriad uses.
THIS WEEK'S GIVEAWAY!
This week's giveaway is a book by the publisher Aster titled The Cacao Cookbook, and in it you'll learn more about the myriad health benefits of cacao as well as 50 delicious recipes to put to the test. To enter, subscribe to our newsletter at: dryemisi.com/thefoodclinic
Next Wednesday, you’ll receive an email and all you’ll have to do is answer the following question:
What pharmaceutical drug did Dr Yao work on that led to his interest in cacao farming?
The winner will be announced on my Instagram page @DrYemisiBokinni next Saturday.
The podcast currently has 18 episodes available.