Healthy Living - Chef Dr Mike Blog

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Chef Dr. Mike

"With the onset of the Industrial Revolution and the beginning of the Anthropocene Age, there were irrevocable changes to food and food pathways.... America saw the emergence of a convenience culture with respect to food." Compulsive Eating, Food That Causes Inflammation, Overnight Oat, Unhealthy Diet, Food Challenge, Food Concept, Diet Vegetarian, Natural Treatments, Health Lifestyle

Compulsive Eating

Food That Causes Inflammation

How Did We Get Here? The McDonaldization of Food

"With the onset of the Industrial Revolution and the beginning of the Anthropocene Age, there were irrevocable changes to food and food pathways.... America saw the emergence of a convenience culture with respect to food."

a burger with lettuce, tomato and other toppings on a white plate

Bison Burgers

Standard American Diet

Why Have The Current Health Guidelines Failed?

"...a hand-crafted, grass-finished bison burger is a world away from a drive-thru processed patty; but both are lumped together as ‘red meat’. Whole grains are tossed together with sugary ‘breakfast cereals’ and cookies as ‘cereals and cereal grains’. This antiquated perception of food processing has serious consequences." 👨🏻‍🍳👨🏻‍⚕️M

Eating For Health

Social Construct

Evidence Based Medicine

Culinary Medicine and the Social Construct | Chef Dr. Mike

When we admonish and turn food into a chore, it becomes work. That is the current approach to eating for health. Food shouldn't be a chore or a punishment. It should be a nourishing and joyful experience that feeds our bodies, hearts, and minds. - 👨🏻‍🍳👨🏻‍⚕️M

an arrangement of oranges on a wooden table with leaves in the center and around them

What is Culinary Medicine? | Chef Dr. Mike

Culinary Medicine has been around for eons. The Buddha's first lesson was the mindful eating of a tangerine. - 👨🏻‍🍳👨🏻‍⚕️M

an image of some type of cell that looks like it is flying through the air

Emotions to Adiposity: The Mind-Heart-Gut Connection

"The connection between the heart and the mind remained for much of history the province of romantics and poets. The connection between heart and stomach likewise remained the domain of chefs and gourmets. Now it seems that science is beginning to link this physiological triumvirate through the most unlikely of sources; bacteria." - 👨🏻‍🍳👨🏻‍⚕️M

Coronary Artery

Psychological Science

Bad Thoughts | Chef Dr. Mike

On The Blog - Bad Thoughts An intriguing study published in Psychological Science looked at attitude and verbal expression by using a cross-sectional regression model based only on Twitter language and correlated it to coronary artery disease (CAD). - 👨🏻‍🍳👨🏻‍⚕️M

"To understand the relationship between the food we eat and our health, to eat healthfully, we must examine where our food comes from, how it is raised, and what is done to it after harvesting." - 👨🏻‍🍳👨🏻‍⚕️M Processed Meat

Processed Meat

What Is Eating Healthy? | Chef Dr. Mike

"To understand the relationship between the food we eat and our health, to eat healthfully, we must examine where our food comes from, how it is raised, and what is done to it after harvesting." - 👨🏻‍🍳👨🏻‍⚕️M

a white plate topped with meat and rice covered in green beans on top of a blue table

Is The Grillin' What's Killin'? | Chef Dr. Mike

"A recent university study out of Las Vegas estimate that over $15 billion dollars annually is spent dining out to consume barbeque in all its smoky and seductive forms. In many areas of the world, grilling and smoking remain a primary means to prepare and preserve a variety of foodstuffs. The smell of smoke and roasting meats calls to all humanity at a very primordial level; it’s a cellular memory." Click to read the full post!

a hamburger and some vegetables on a plate

Is Rage Against Red Meat A Red Herring? Part 4 | Chef Dr. Mike

Current, conventional approaches have a track record of success both in the production of foodstuffs and in terms of economics for large-scale producers and industrial suppliers. For many, and understandably so, there is a mindset of, “if it ain’t broke, don’t fix it.” The problem with this perspective, is that from a sustainability point of view, the system is broke.

meatloaf and mashed potatoes on a plate with parsley garnish

Gmo Corn

Agricultural Practices

Family Farm

Free Food

Agriculture

Is Rage Against Red Meat A Red Herring, Part 3 | Chef Dr. Mike

On the blog - Is Rage Against Red Meat A Red Herring, Part 3 "Simply producing the vegetables, fruits, grains, poultry, or meat is one question. Being able to commercially produce food with an economically feasible model, is quite another."

Related searches

Processed meat

Evidence based medicine

University of montana

Food that causes inflammation

Vegan fast food options

a white plate topped with different types of food on top of a blue table cloth

3 Degrees of Interconnection | Chef Dr. Mike

New on the blog - 3 Degrees of Interconnection "Today, we’ll flip this idea (of 3 degrees of separation) on its head. We will achieve three different tastes and textures using the same supporting cast – a Mandarin orange miso marinade – but this time slightly vary the main protein and finish." Click to keep reading!

a white plate topped with meat and veggies next to mashed broccoli

Is Rage Against Red Meat a Red Herring, Part 2 | Chef Dr. Mike

From the blog: Is Rage Against Red Meat a Red Herring, Part 2 Let's talk about the primary topic in question; must we eliminate red meat – with the primary emphasis on beef – to achieve sustainability and address climate change concerns?

a pot filled with vegetables on top of a stove

International Recipes

Healthy Diet

Broth

Cobb Salad

Taking Stock: The Truth About Stocks, Broths, and Bone Broths | Chef Dr. Mike

"There is a lot of confusion regarding the difference between stocks, broths, and bone broths. All three of these are fundamentally just water infused with flavorings. The difference is in exactly what ingredients and seasonings are used to create the end product."

two pieces of raw meat sitting on top of a white plate next to tomatoes and cucumbers

University Of Montana

Steak And Seafood

Bait And Switch

Is Rage Against Red Meat A Red Herring? (Part 1 of 4) | Chef Dr. Mike

"I would be, personally, hard-pressed not to rage with them. For there seems to be, to my weather eye, a very modern bait and switch in which a cleaner and greener world is promised us upon the winds of sustainability and the addressing of climate change."