Healing Foods That Taste Great

The Dr. Hyman Show

Dr. Mark Hyman

Nutrition, Medicine, Health & Fitness

4.5 • 9.1K Ratings

🗓️ 26 March 2021

⏱️ 17 minutes

🔗️ Recording | iTunes | RSS

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Summary

Healing Foods That Taste Great | This episode is brought to you by Belcampo The more we can learn about using food as medicine, the more power we have to reach our health goals. Food has the power to prevent and reverse disease; there can be so many powerful (and delicious) benefits waiting for you in each bite. There are powerful compounds in foods—like curcumin, genistein, catechins, lycopene, resveratrol, quercetin—that have medicinal impacts on the body. By keeping flavor and health benefits on the same parallel, we can feed the body, mind, and soul with each well-planned bite. In this minisode, Dr. Hyman speaks with Chef David Bouley and Dr. William Li about how we can cook our way out of illness by aligning our foods to feed our health and get incredible flavor and variety all at once. Among many accolades, Chef David Bouley earned several four-star reviews in The New York Times; seven James Beard Foundation awards for best restaurant and best chef; he was named “Best Chef in America” by Herald-Tribune; he received the TripAdvisor Traveler’s Choice Awards “The Best Restaurant in the United States” and #14 in the world; a 29 out of 30 rating in Zagat, and ranked #1 in New York City for many years. Chef Bouley is known as one of the most health-conscious chefs in the world, with a strong focus for diners with health concerns. He is currently contracted for a new book, Living Pantry, that will provide the building blocks for home cooking to deliver great taste and health benefits with easy execution. William Li, MD, is a world-renowned physician, scientist, speaker, and author of Eat to Beat Disease: The New Science of How Your Body Can Heal Itself. He is best known for leading the Angiogenesis Foundation. His groundbreaking work has impacted more than 70 diseases including cancer, diabetes, blindness, heart disease, and obesity. His TED Talk, “Can We Eat to Starve Cancer?” has garnered more than 11 million views. An author of over 100 scientific publications in leading journals such as Science, the New England Journal of Medicine, The Lancet, and more, Dr. Li has served on the faculties of Harvard, Tufts, and Dartmouth Medical School. This episode is brought to you by Belcampo. Right now, you can order Belcampo’s sustainably-raised meats to be delivered to your door using my code HYMAN at Belcampo.com/Hyman for 20% off for first-time customers. Find Dr. Hyman’s full-length conversation with Chef David Bouley, “How Chefs Can Be Doctors, and Doctors Can Be Chefs” here: https://DrMarkHyman.lnk.to/DavidBouley Find Dr. Hyman’s full-length conversation with Dr. William Li, “Why Food Is Better Than Medication to Treat Disease” here: https://DrMarkHyman.lnk.to/DrLi

Transcript

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0:00.0	Coming up on this episode of the doctor's pharmacy.
0:02.5	I realized this is why I don't know what I'm doing.
0:05.8	If we can get people to understand they can cook meals that are going to give them a lot more energy,
0:13.1	a lot more clarity, a better night's sleep, strong bitter in the day,
0:17.1	and have fun and really enjoy the taste.
0:20.1	This is a quite exciting mission.
0:23.0	Hey everyone, it's Dr. Mark.
0:25.2	Now there's so much debate in the diet world about eating meat.
0:28.2	But whether you're vegan, pale, or peagin like me,
0:31.9	one thing we can absolutely agree on is the conventionally raised feedlot meat is dangerous
0:37.2	for our health and the planet and just an awful way to raise animals.
0:42.0	For those of us who do eat meat, we can actually do it in a way that benefits the environment,
0:46.0	the climate, and our bodies if we choose animals that are regeneratively raised.
0:51.1	And one of the pioneers in making we generally raise meat more accessible is bell campo,
0:55.6	which you may have heard me mention recently on the podcast,
0:58.5	when I interviewed their founder, Anya Fernald.
1:01.6	Bell campo is the leader of hyper-sustainable organic grass fed and finished,
1:06.7	certified humane meats, broths, and jerks.
1:09.2	They're revolutionizing the meat industry for the well-being of the planet,
1:12.9	for the people, and the animals by farming meat the right way,
1:16.9	with humane regenerative and climate positive practices.
1:20.7	Now bell campo believes in letting animals grow slowly and naturally,
	...

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