Evolutionaries
LIVE 1 - 1:30pm EST
First Aired - 01/08/2013 06:30PM
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Today's Let's Get Real is all about fake food nutrition- stuff like enhanced peanut butter & low-fat dairy. Well, Erica Wides is here to tell you that these products are not food! Joining Erica in the studio is a nutrition educator Kristin Wartman, and she's on the show to debunk the mythology of foodiness nutrition. Learn about the differences between Omega 3 and Omega 6 fatty acids, and why skim milk cannot be considered a whole food. Hear about some food products that are some of the biggest culprits of false foodiness nutrition! This episode has been sponsored by Cain Vineyard & Winery.
"Foodiness has robbed us of nutrition and replaced it with nutrition... because this is radio you have to imagine the air quotes I'm putting over the word." [2:05] -- Erica Wides on Let's Get Real
"Big food corporations and advertising have done a great job convincing people that these foodiness foods are what we should be eating." [11:25]
"Yogurt is a live food. You can't put it in a cereal." [22:05] -- Kristin Wartman on Let's Get Real
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Fake Nutrition (22:34)
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apocalypse, Wal Mart, midterm elections, Cloud Atlas, Kristin Wartman, foodiness, friendness, organic, Fiber Pepsi, fat free, Goldfish crackers, social media, nutrition, fat, sick, cookie bars, nutrition educator, mainstream nutritionist, USDA, commodity grain crops, holistic nutrition, industrial foods, distrust, functional foods, low fat dairy, skim milk, vitamins, fish, omega 3, peanut butter, omega 6, heart disease, kosher, vegetable oil, animal fats, butter, soda, tobacco,False Food Culprits (15:50)
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fallout shelter, Blue 1, Fiber One, live food, insulin, chili flakes, turmeric, eggs, cereal, egg whites, yolk, cholesterol, Huffington Post, addicted to soda, Pepsi, yogurt, cardiologist, Kristin Wartman, vegetables, pepper, Subway, processed meat, cardiac events, sugar, obesity, diabetes, marketing,To comment on this episode click here. There are currently Comments
First Aired - 10/25/2011 06:30PM
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On a nostalgic breakfast themed edition of Let's Get Real, Chef Erica Wides dismisses the notion that there could ever be such a thing as "whole grain Cap'n Crunch". Tune in to learn why most conventional supermarket breakfast items are full of "foodiness" and hear how companies "enrich" their products with supplements such as Omega 3's to trick consumers into thinking they are eating healthy food. Whether your memories of cereal as a child are good or bad, this episode is for you. This program was sponsored by Heritage Foods USA's No Goat Left Behind Initiative.
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Let's Get Real: The Cap'N! (13:36)
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breakfast, Erica Wides, Let's Get Real, Heritage Radio Network, Heritage Foods USA, No Goat Left Behind, milk, cereal, English muffins, frozen waffles, Product 19, wheat, enriched, germination, wheat germ, Cap'n Crunch, healthy breakfast,"Enriched" Foods (19:06)
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fish, Omega 3, Omega 3's, seeds, nuts, Omega 3 enriched food, unenhanced food, food industry, misinformation, paradigm shift, nutritionist, refined fish oil,To comment on this episode click here. There are currently Comments
First Aired - 09/01/2009 06:30PM
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This week on Why We Cook: Erica talks slimy, oily fish, trying to cast a brighter light on anchovies, sardines, and mackerel with some brainy histories and quick prep tips.
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Oily Fish: A Primer (8:45)
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listen to the HRN Archives, podcasts coming soon, anchovies, mackerel, sardines, call in!, article about bluefish in NYTimes Magazine, oily fish, bluefish: maligned and misunderstood, Sam Sifton, avoid bluefish because of mercury and PCB contamination, tuna overfished, there are not plenty of fish in the sea, www.seafoodwatch.org, list of dangerous fish, Omega 3's, oily fish high in Omega 3's,Silvery, Slick, Fast Swimmers (11:10)
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mackerel, consumed extensively in Asia and Mediterranean, braised with fish sauce and caramelized sugar, Americans afraid of mackerel, Americans like dull fish, mackerel often associated with poverty and hard times, poor man's fish, Atlantic not Spanish or King mackarel, Spanish and King high in mercury, only get Atlantic mackerel, oily fish spoil quickly, fish ready for cooking should smell like high tide not low tide, mid-water fish caught in more sustainable and safe way, mackarel is a mid-water fish, you want cured not raw mackerel, mackerel contain anisakis, anisakis is a parasite that burroughs in the stomach lining, salting and vinegaring oily fish makes them taste better, creates umami, umami: the fifth taste, mackerel responds well to fast intense heating, fish skin is like fish bacon,Focus on the Anchovy and Sardine (9:00)
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send Erica fan email!, why do people hate anchovy?, Anchovy: #1 umami food, the French write love songs to the anchovy, add flavor complexity to any dish, the future of fish is in small fish, natural boom and bust cycle in sardine and anchovy populations in Atlantic, sardines spoil easily, cook fast and hot, make an acidic marinade boil and pour over sardines, buy them with bones and skin, anchovies and sardines have very little mercury because they are small, herring, skip the tuna at the fish market!,To comment on this episode click here. There are currently Comments
