Farm to Future

Alex Jhun Kim is a Boston-based food content creator who specializes in showcasing mom and pop restaurants through behind-the-scenes videos featuring owners, chefs, and staff. Originally from Southern California, Alex has spent 15 years working across the hospitality industry – from food trucks to white tablecloth fine dining. He's a Le Cordon Bleu culinary school graduate who chose front-of-house work over becoming a chef because he values variety and human connection over repetition. Alex is also a competitive Super Smash Bros Ultimate player who competes nationally and internationally. His food content is inspired by shows like the original Iron Chef and the Japanese cooking show "Dochi," which featured extensive location shooting and storytelling about ingredients and the people behind the food. Alex's one-day Boston food tour: Breakfast:Clear Flour BreadLunch:Pho VietsAfternoon Snack:HeyteaDinner:Mirchi NationConnect with Alex: @alexjhunkimDiscounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.cofarmtofuture.co

Professor Jerold Mande is CEO of Nourish Science; Adjunct Professor of Nutrition, Harvard T.H. Chan School of Public Health; and a Non-Resident Senior Fellow, Tisch College of Civic Life, Tufts University. Mr. Mande has a wealth of expertise and experience in national public health and food policy. He served in senior policymaking positions for three presidents at USDA, FDA, and OSHA helping lead landmark public health initiatives. In 2009, he was appointed by President Obama as USDA Deputy Under Secretary for Food Safety, In 2011, he moved to USDA's Food, Nutrition, and Consumer Services, where he spent six years working to improve the health outcomes of the nation's $100 billion investment in 15 nutrition programs. During President Clinton's administration, Mr. Mande was Senior Advisor to the FDA commissioner where he helped shape national policy on nutrition, food safety, and tobacco. He also served on the White House staff as a health policy advisor and was Deputy Assistant Secretary for Occupational Health at the Department of Labor. During the George H.W. Bush administration he led the graphic design of the iconic Nutrition Facts label at FDA, for which he received the Presidential Design Award. Mr. Mande began his career as a legislative assistant for Al Gore in the U.S. House and Senate, managing Gore's health and environment agenda, and helping Gore write the nation's organ donation and transplantation laws. Mr. Mande earned a Master's of Public Health from the University of North Carolina at Chapel Hill and a Bachelor of Science in nutritional science from the University of Connecticut. Prior to his current academic appointments, he served on the faculty at the Tufts, Friedman School of Nutrition Science and Policy, and Yale School of Medicine. Links & Resources: Nourish ScienceUS Diet Quality and the 86% F-grade findingDiet, Drugs and Dopamine by David KesslerThe Poison Squad by Deborah BlumThe Jungle by Upton SinclairCommissioner Kessler's citizen petition to FDA on refined carbohydratesDiscounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.cofarmtofuture.co

Understanding your unique constitution could be the missing piece in your health puzzle. Dr. Shivani Gupta, our first Ayurvedic expert on the show, shares how this 5,000-year-old system of medicine can help us navigate modern health challenges by working with our individual nature rather than against it. After years of chronic illness and monthly antibiotics as a teenager, Dr. Shivani discovered Ayurveda during a healing journey in India. Now she's dedicated her career to bridging ancient wisdom with modern science, earning her PhD in turmeric research and helping thousands find balance through personalized approaches to diet, sleep, and lifestyle. In this conversation, we explore the fascinating concept of doshas - your individual mind-body constitution based on the five elements. Dr. Shivani breaks down the three main types (Vata, Pitta, and Kapha) and explains how understanding yours can revolutionize everything from what you eat to when you sleep. We also dive deep into the science behind turmeric, Ayurvedic pregnancy wisdom, and practical daily rituals that can transform your energy and gut health. About Dr. Shivani Gupta Dr. Shivani is an Ayurvedic practitioner and expert in fusing Eastern and Western practices that help our bodies achieve equilibrium. She completed her Master's in Ayurvedic Sciences and her PhD on Turmeric. Her passion is teaching at-home remedies to reduce inflammation naturally, helping people enjoy more energy, less brain fog, and less pain to ultimately achieve vibrant health. Dr. Shivani has practiced Ayurvedic medicine for over 20 years with an approach focused on showing you the tools in your toolkit, so you can reach for them every time you need them. She is also the founder of Fusionary Formulas, an Ayurvedic company that helps people with inflammation and pain. Links & Resources: shivanigupta.comfusionaryformulas.comshivanigupta.com/fusionary-health-podcast/shivanigupta.com/dosha-quiz/7dayinflammationdetox.com/optin1641313075014Download hereDiscounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.cofarmtofuture.co

If you're curious about switching to natural beauty but not sure where to start, this episode breaks down everything you need to know. Jessica Rose, author of "Healthier Beauty," shares her journey from making DIY face masks at 11 years old to becoming a holistic beauty expert who helps women create effective, non-toxic routines. We explore the science behind clean beauty, the three ingredients Jessica says to avoid at all costs, and her practical approach to building a beauty routine that works from the inside out. Jessica also shares her exact daily skincare routine, her "beauty diet" philosophy, and simple DIY recipes you can make at home. This conversation will change how you think about what you put on your skin and in your body. Key takeaways include understanding ingredient labels, the connection between liver health and skin, why protein-loading at breakfast supports hormonal health, and Jessica's simple approach to anti-aging through food and lifestyle rather than expensive creams. About Jessica Rose Jessica Rose is the Author of "Healthier Beauty: The Ultimate Guide to Radiant Skin, Hair, and Wellness," Certified Nutritionist, Licensed Cosmetologist, and Holistic Beauty Expert. With over 15 years in the beauty and wellness industry, her mission is to empower women to create a wellness focused lifestyle for radiant beauty, inside and out. Jessica's journey began at age 11 when she started creating her own beauty products using kitchen ingredients. Today she specializes in helping women understand ingredient labels, create customized DIY beauty products, and develop sustainable routines that support both personal and planetary health. Connect with Jessica https://www.jessicarosewellness.com/https://bit.ly/HealthierBeautyBookDiscounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.cofarmtofuture.co

In this follow-up conversation with Raw Farm's CEO & Founder Mark McAfee, we explore the nuanced differences between raw milk and UV pasteurization technology. Mark shares his expert perspective on UV treatment as a middle ground between raw milk and traditional heat pasteurization, explaining why it preserves some bioactives while eliminating the beneficial bacterial diversity that makes raw milk unique. We dive into the technical aspects of milk safety, including Raw Farm's advanced PCR testing protocols that provide daily pathogen screening, and discuss the practical challenges of scaling raw milk production. Mark also shares his guide on how to source clean raw milk from your local farm. About Mark McAfee Mark McAfee founded the Raw Milk Institute (RAWMI) in 2011 to assure that farmers had a resource to assist them in producing very low risk raw milk for their consumers. Mark is passionate about “grass to glass” risk reduction management on the farm, and he believes that raw milk cannot emerge as a trusted food unless it is very low risk. He is certified in HACCP management from Chapman University and has developed and implemented award winning Food Safety Plans including Raw Milk Risk Analysis & Management Plans (“RAMP”). Links & Resources Intro to raw milk episode with Mark McAfee and Max KaneBob Comstock episode on UV pasteurization technologyHow to Find a Good Raw Milk Farmerhttps://www.realmilk.com/raw-milk-finder/https://rawfarm.comCornell University 2021 study on bioactives in milkDiscounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.cofarmtofuture.co

What if we could have all the immune-boosting benefits of raw milk without any of the safety risks? That's the promise of today's episode. Bob Comstock is the CEO of Tamarack Biotics and inventor of a revolutionary UV pasteurization technology that just received FDA approval after 12 years of development. Unlike traditional heat pasteurization that destroys up to 70% of milk's beneficial compounds, Bob's "cold pasteurization" process preserves 93-100% of bioactive proteins while eliminating dangerous pathogens. European studies have consistently shown that children who consume raw milk are protected from developing asthma, hay fever, eczema, and food allergies – conditions that now affect nearly half of all children. But the scientific community has confirmed that heating milk destroys this protective effect. Bob's UV technology could be the key to making these health benefits safely accessible to everyone. Bob shares the fascinating origin story of how he discovered this technology while living in Singapore, the hundreds of pathogens they had to test against for FDA approval, and why a regulation from the 1970s nearly derailed the entire project. He also discusses their clinical trials showing elderly participants had 120% more antibodies after consuming UV-treated milk protein compared to traditional whey protein, and their upcoming studies on allergy prevention in children. This technology could revolutionize not just the dairy industry, but potentially help address America's chronic disease epidemic by making truly nutritious milk widely available for the first time in over 150 years. About Bob Comstock Bob Comstock is the founder and CEO of Tamarack Biotics, a food‑tech company based in Fresno, California. With a Mechanical Engineering degree from UC Berkeley and a BA in History & Public Policy from UCSB, Bob launched Tamarack in 2011 to pioneer healthier dairy solutions. Before starting Tamarack Biotics, he worked in engineering and product development roles. Under his leadership, Tamarack developed TruActive®, the first FDA‑accepted UV‑based milk treatment that kills pathogens while retaining enzymes, proteins, and immune‑boosting bioactives—without traditional pasteurization. Discounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.cofarmtofuture.co

The HHS, led by Robert F. Kennedy Jr., recently released the MAHA (Make America Healthy Again) commission report — a comprehensive 68-page document focusing on childhood health and chronic disease. What's exciting about this report is it's the first time ultra-processed foods are being recognized as a serious public health concern at this policy level. Chef Dr. Mike has been fighting the battle against UPFs for over 20 years, and today we talk about how the food industry influences research, how scientists like Mike have been silenced for speaking out against ultra-processed foods, and why this moment could be the turning point we need. About Chef Dr. Mike: Dr. Michael Fenster is a cardiologist turned culinary medicine expert who combines his medical expertise with a deep understanding of food science and cooking. He teaches healthcare providers and the public about the connections between food, health, and medicine through his work with culinary medicine programs and his weekly column at the Center for Food is Medicine. Links & Resources MAHA Commission ReportChef Dr. Mike's TED Talk on NOVA ClassificationNOVA Classification cheat sheetConsensus AppMy episode with Rescuing Leftover CuisineStudy Spotlight: Xenobiotics in blood and urine from ultra-processed foodsFood Politics by Marion NestleDiscounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.cofarmtofuture.co

Join us for a deep dive into the world of chemical-free farming with Clint Brauer, CEO and Founder of Greenfield Robotics. From autonomous weeding robots to regenerative agriculture practices, Clint shares how technology can help scale sustainable farming while keeping farmers' needs at the forefront. We explore the challenges of agricultural chemicals, the importance of soil health, and a vision for localized, nutrient-dense food systems. About Clint: Clint Brauer is a third-generation farmer from Kansas who is on a mission to eliminate harmful chemicals through food production by leveraging robotics. His journey began in 2020 when he abandoned his role as an LA-based tech executive to help his family and its farm after his father was diagnosed with Parkinson’s, a disease linked to a 200–600% increased risk when exposed to herbicides. With numerous farmers using his Robots-as-a-Service and two consumer packaged goods deals under his belt, it’s safe to say he’s on track. Links: Greenfield Robotics crowdfunding campaignWebsiteLinkedInInstagramDiscounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.co

In this episode, we explore how Danish startup Agrain is revolutionizing food sustainability by upcycling spent grains from breweries into nutritious food ingredients. Aviaja Riemann-Andersen shares how these grains, far from being "waste," actually develop enhanced nutritional profiles and unique flavors through the brewing process. The conversation spans from the technical aspects of grain processing to broader themes of circular economy and sustainable food systems. About Aviaja Riemann-Andersen Aviaja is one of the pioneers of the Scandinavian food tech scene. In 2018 she co-founded Agrain by Circular Food Technology. Agrain’s mission is to change the food system to become circular, by developing delicious and nutritious ingredients made from upcycled spent grains. Agrain is working with unique and patented processes. Circular economy and respect for our planet are the guiding principles for Aviaja, and through her work with Agrain and in several committees, she is promoting a more sustainable future. Aviaja is a Board member in the Danish Plantbased Food Association and a board member in The Danish Food and Drink Federation. From 2021-2022 she was a member of the Government’s Green Advisory Board. Agrain has since June 2022 been a proud member of the EIT Rising Food Star Programme. Privately, she lives in Copenhagen with her two daughters, she is a hot yoga heavy user. She has a MSc in economic and Japanese from Copenhagen Business School and worked 15 years in cosmetics before she joined the food industry. Connect with Agrain: www.agrainproducts.com@agrainproductsAgrain by Circular Food TechnologyFit, Healthy & Happy Podcast Welcome to the Fit, Healthy and Happy Podcast hosted by Josh and Kyle from Colossus... Listen on: Apple Podcasts Spotify Discounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.co

Ever wondered how modern breeding techniques are making cattle farming more sustainable? This week, we dive deep into the world of cattle IVF with Dr. Cara Wells, a reproductive physiologist and founder of EmGenisys. She explains how advanced reproductive technologies are helping create more efficient, climate-friendly cattle while improving animal welfare and food production. About Dr. Cara Wells Dr. Cara Wells is an entrepreneur, inventor, and animal scientist who has revolutionized the field of embryo evaluation technology. After earning her B.S. and PhD in Animal Science from Texas Tech University, she gained valuable experience working in both animal and human clinical IVF laboratories. This unique perspective helped her identify key industry challenges and opportunities. As the founder of EmGenisys, she holds 8 issued US patents, 8 US patents pending, and 54 international patents. Under her leadership, EmGenisys has gained national and international recognition, secured seed funding, and expanded into new markets including human health and space agriculture. Beyond her work at EmGenisys, Cara is passionate about mentoring the next generation of entrepreneurs and serves in advisory roles for multiple companies, including ventures in pollinator conservation, epigenetics, and biometric sensors. She lives in Dripping Springs, TX with her husband, 2 horses, boxer dog, and cat. Dr. Cara Wells on LinkedIn: https://www.linkedin.com/in/cara-wells-phd/ Website: https://www.emgenisys.co/ Fit, Healthy & Happy Podcast Welcome to the Fit, Healthy and Happy Podcast hosted by Josh and Kyle from Colossus... Listen on: Apple Podcasts Spotify Discounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.co

Jane Z. shares key insights and innovations from the THRIVE Global Impact Summit, exploring the intersection of technology, sustainability, and agriculture. From AI-powered pesticide reduction to lab-grown chocolate, discover how startups and major agricultural companies are tackling climate change and food sustainability challenges. Links: VOTE for Chef Dr. Mike to join RJK Jr.'s health policy teamRaw milk episode with Mark McAfeeJoel Salatin's USDA appointment newsKey Topics Covered: Featured Companies & Innovations: DeepAgroGreenfield RoboticsEmGenisysDriscoll'sKokomodoNXW NutritionAgrain:OnegoDiscounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.co

Episode Highlights: About Chef Dr. Mike: Chef Dr. Mike is a cardiologist turned culinary medicine expert who combines his medical expertise with a deep understanding of food science and cooking. He teaches healthcare providers and the public about the connections between food, health, and medicine through his work with culinary medicine programs and his weekly column at the Center for Food is Medicine. Links & Resources: Gluten-free artisan bread recipeKevin Hall's NIH research on ultra-processed foods and weight gainJapanese study on chewing and GLP-1 productionRecent article on why nutrients don't tell the full storyJoin me at the THRIVE Global Impact Summit on November 7 in Santa Clara: https://bit.ly/GlobalImpactSummit24 Connect with Chef Dr. Mike: Weekly ColumnWebsiteInstagramYouTubeFit, Healthy & Happy Podcast Welcome to the Fit, Healthy and Happy Podcast hosted by Josh and Kyle from Colossus... Listen on: Apple Podcasts Spotify Discounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.co

If you've ever thought about how much food goes to waste in restaurants, today’s episode we’re going behind the scenes to see what happens to those leftovers. Robert Lee is the co-founder and CEO of Rescuing Leftover Cuisine, and he’s been tackling this issue for over a decade. Robert started rescuing food back in college, where he would deliver dining hall leftovers to a nearby homeless shelter. Almost 15 years later, he’s built and scaled this non-profit to saving millions of pounds of food from ending up in landfills and feeding countless people across the country. Robert’s going to share the nuts and bolts behind their logistics model and business model, how they pivoted during the pandemic when restaurants shut down, and the big role that city governments can play when it comes to food rescue. About Robert Robert Lee is the CEO & Co-founder of Rescuing Leftover Cuisine, Inc (RLC). With a Bachelor’s degree at the Stern School of Business at New York University and experience working in finance at various Wall Street firms, Robert Lee left a future career in finance to work on growing RLC. RLC has been providing food rescue services since 2013 and is headquartered in New York City. RLC was incubated by Blue Ridge Labs @ the Robin Hood Foundation and since then has expanded across the nation. In addition, Mr. Lee has been honored as an Obama Leader USA, Gates Millennium Scholar, CNN Hero, Forbes 30 Under 30 for Social Entrepreneurship, NYC Food Policy 40 Under 40, and Youth Action Net Fellow. Website: https://www.rescuingleftovercuisine.org/ Instagram: @rescuingleftovercuisine Fit, Healthy & Happy Podcast Welcome to the Fit, Healthy and Happy Podcast hosted by Josh and Kyle from Colossus... Listen on: Apple Podcasts Spotify Discounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.co

Tamir Barzilai is the CEO and co-founder of Honeycomb.ai, a company dedicated to building the next gen for food discovery for people with dietary restrictions. His company is pioneering an end-to-end dietary pipeline from restaurants to aggregators to consumers, powered by their in-house AI model called RAMS-E. Tamir has spent the last decade working in FoodTech, working with small mom and pop restaurants, to national chains, to Fortune 500 level food companies. After being diagnosed with Ulcerative Colitis, he set out to make ingredient transparency the norm rather than the exception. To date, Honeycomb.ai has helped over 1 million people find suitable food across their product-line. Download the Honeycomb app at get.honeycomb.ai Connect with Tamir InstagramFit, Healthy & Happy Podcast Welcome to the Fit, Healthy and Happy Podcast hosted by Josh and Kyle from Colossus... Listen on: Apple Podcasts Spotify Discounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.co

My grandmother was one of those rare, special humans to live to 100 years old. And she actually lived up until earlier this year in February, 2024. In a way, this episode is in her honor because she was one of the more plant forward people in my life. My grandma was a Buddhist and she had the utmost respect for food, whether it came from animal or plants or fungi. Today's topic is all about plant-based and plant-forward diets. There's been a huge shift in food trends where about 10 years ago, being vegan and vegetarian was all the rage. And now, we've swung the pendulum to carnivore and animal-based diets. But when it comes to real scientific evidence around health outcomes, what do the studies say? Are plant-based diets actually healthier for us? And who better to speak on this topic than Chef Dr. Mike, our resident culinary medicine expert. Links Plant-based Meat Alternatives Study Spotlight Take-Away Plant-Based Meat Analogs and Their Effects on Cardiometabolic HealthAdventist Health Studies fact sheetBlue ZonesGratitude before meals Galaxy's centre tastes of raspberries and smells of rum, say astronomersConnect with Chef Dr. Mike WebsiteInstagramYouTubeFit, Healthy & Happy Podcast Welcome to the Fit, Healthy and Happy Podcast hosted by Josh and Kyle from Colossus... Listen on: Apple Podcasts Spotify Discounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.co

Dr. Kavita is a Family Medicine Physician, Lactation Consultant and Mother of 3. She has a wealth of medical experience spanning 17 years, including 6 years in Hospital Paediatrics at the Sydney Children’s Hospital Network including Neonatal Intensive Care (NICU) at RHW, Randwick before further training to become a General Practitioner/Family Medicine Doctor. Despite her extensive Paediatric experience, she was shocked to see the maternal mental distress faced by new mothers. This distress is largely due to societal misconceptions about breastfeeding and newborn care and this is what ignited her passion and further training in Breastfeeding Medicine. She is an active member of the Academy of Breastfeeding Medicine. She is experienced in the model of Neuroprotective Developmental Care and a Possums NDC Practitioner. She is also certified in the Thompson Breastfeeding method. She is passionate about improving breastfeeding support and education. Outside of medicine, she has a strong interest in nature, martial arts and social justice. Before Medicine she did a Bachelor of Arts - majoring in Classics - Greek and Roman Literature and Political science. For more evidence based breastfeeding knowledge head to www.letstalkbreastfeeding.com or @breastfeedingwithDrKavita Fit, Healthy & Happy Podcast Welcome to the Fit, Healthy and Happy Podcast hosted by Josh and Kyle from Colossus... Listen on: Apple Podcasts Spotify Discounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.co

Can you believe it is 2024 and we don't have a single gluten-free bread that tastes amazing and is widely available. Why can't I go into a fast food chain and order a burger with good GF bread!? I know a lot of y'all are gluten-free like me, whether you're gluten intolerant or celiac or choose to cut gluten out of your diet. One of the most common questions I get is, "What gluten-free breads do you like that actually tastes good?" Because so often gluten-free bread is small and dry and just does not taste like bread at all. I've been gluten-free for about 6 years and I've tried dozens of gluten-free breads at this point. Today I'm going to share my top picks! Jane's Top GF bread recommendations: Greenlite artisan breadAgainst the Grain baguettesBase Culture Keto BreadBread Srsly SourdoughPrairie Foods spelt sourdoughIf you're gluten-intolerant, you may have a chemical sensitivity to glyphosate, not necessarily gluten. In which case, organic flour/bread/pasta may sit well with you! Here are some organic options: Better Basics MillingBluebird Grain FarmsCultures for Health sourdough startersVignoli Egg PastaLearn more: Glyphosate episode with Kelly RyersonGlyphosate impact on microbiomeDiscounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.co

Chidozie Ojobor is a scientist-entrepreneur and is the cofounder and Chief Science Officer at Vitract, a microbiome company providing comprehensive and accessible gut testing to clinicians to improve the gut health of their clients/patients. Chidozie started his academic career in virus research, where he studied rotaviruses that cause gastroenteritis in children under the age of 5. Afterwards, he completed his PhD in Molecular Genetics at the University of Toronto where he was genetically engineering bacteriocins as novel therapeutic tools against bacterial pathogens. Chidozie developed interest in the microbiome during his doctoral research when he realized that the therapeutic entity he was developing had the potential to manipulate complex biological ecosystems such as the gut microbiome. After his PhD, he then cofounded Vitract, a microbiome company that provides insight into gut health based on the composition of gut bacteria in stool samples. Chidozie and his team are leveraging molecular sequencing techniques, AI and the robust body of scientific evidence associating the gut and overall health, to build comprehensive gut health solutions for Canadians and Americans. Get 25$ off your Vitract gut test with code FARMTOFUTURE at https://vitract.com/ Scientific studies: https://pubmed.ncbi.nlm.nih.gov/32398374/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10164008/https://pubmed.ncbi.nlm.nih.gov/28017932/https://pubmed.ncbi.nlm.nih.gov/33903690/Connect with Vitract: WebsiteInstagramLinkedInFacebookFit, Healthy & Happy Podcast Welcome to the Fit, Healthy and Happy Podcast hosted by Josh and Kyle from Colossus... Listen on: Apple Podcasts Spotify Discounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.co

Our gut health queen is here! Aicacia Young - you guys really loved our episode last month all about IBS and how to diagnose your symptoms. So we have her back on the pod today for a Q&A. We’ve got a jam packed episode - we’re gonna cover how much protein you should be eating in a day, how to figure out what specifically in dairy triggers you, the one magical supplement everyone could benefit from, why you should do a gut detox before getting pregnant, and the two supplements to take for a proper gut detox. And we get Aicacia’s hot take on some of the trendy supplements out there like Athletic Greens and Seed probiotics. Aicacia Young, RDN is a Registered Dietitian and product developer who specializes in gut health and microbiome education. Her own health complications as an adolescent drew her to the field of Human Nutrition, where she worked in a Functional Medicine clinic helping people address their autoimmune issues through the lens of gut health. Her passion and curiosity around the gut microbiome led her to join a microbiome therapeutic company, where she served as the Director of Scientific Affairs. During this time, she lectured at medical conferences around the country, developed a cutting-edge microbiome test, and created the company’s product protocols. Today, she serves as the Chief Scientific Officer at Silver Fern Brand, where she formulates innovative products, develops product protocols, and provides product training to consumers and health practitioners. Listen to our first episode with Aicacia on Spotify or Apple Podcasts We have a website! Explore episodes by topic at https://farmtofuture.co/ Shop Silver Fern gut health products: https://www.silverfernbrand.com/ Connect with Aicacia InstagramSilver Fern brandWebsiteFit, Healthy & Happy Podcast Welcome to the Fit, Healthy and Happy Podcast hosted by Josh and Kyle from Colossus... Listen on: Apple Podcasts Spotify Discounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.co

I had given up on dairy about a decade ago and it wasn’t until I got into fitness and weightlifting and really needed to up my protein intake that I realized dairy is an excellent whole food source of protein. So if you are lactose intolerant like me or simply don’t tolerate dairy well, but you really want to enjoy milk or ice cream or cheese, etc. here are 3 types of dairy products you should try! Raw milk SpotifyApple PodcastsMilk fact sheet - Weston A. Price Foundation A systematic review and meta-analysis of the effects of pasteurization on milk vitamins, and evidence for raw milk consumption and other health-related outcomes www.farmmatch.com/janeRaw milk finderRaw Farm A2 dairy Benefits of A2 Milk for Sports Nutrition, Health and PerformanceWhat is A2 organic milk?Alexandre Family Farm 100% grass-fed regenerative milka2 milk grass-fed whole milkGoat and sheep milk Differences and benefits vs cow's milkBellwether sheep milk yogurtPlant-based milks Malk OrganicsCalifia Farms Organic Unsweetened Almond milk Almond CowDiscounts https://farmmatch.com/janehttps://shop.vignolifood.com/FARMTOFUTUREhttps://circledna.com/premium Connect with Jane Z. @farm.to.futurejane@farmtofuture.co