About Brenda Davis
Brenda Davis, registered dietitian, is a leader in her field and an internationally acclaimed speaker. She has worked as a public health nutritionist, clinical nutrition specialist, nutrition consultant and academic nutrition instructor. Brenda is the lead dietitian in a diabetes research project in Majuro, Marshall Islands. She is a featured speaker at nutrition, medical and health conferences throughout the world.
Why You Should Listen
This is one of the longest interviews I’ve conducted and I promise you this is a conversation about food, health and nutrition unlike any you have heard before. Whether you are a food manufacturer or trying to learn more about health and nutrition, there’s a lot you can take away from it.
Here’s what we cover in the conversation:
- We talk about how all grains are not created equal and how to choose the healthiest.
- Whether high carb foods are bad for you and when you try low carb you end up unintentionally eating more meat and fewer plants.
- We also talk about sugar, fat and salt and the best sources for each.
- Brenda has some really interesting things to say about why sugar should be completely avoided and how to sweeten foods the healthy way.
- We also get into protein and Brenda has some surprising things to say about soy that most people may not know.
- Things to keep in mind when using isolate proteins and what scientific research has revealed about populations that consume plant-based meats.
- Lastly, we cover additives, preservatives, emulsifiers, colors and flavors that I could barely pronounce that are used in packaged foods. Brenda breaks down which may be harmful vs others that sound scarier than they are.
- But that’s not all.. we also get into the benefits of fortified foods, nutrients like K-2, and omega-3 fats and functional foods.
People/Companies/Resources Mentioned in This Episode
- Brenda Davis’ Website
- EPIC Oxford
- Adventist Health Study
- Blue Zones
- Hexane to extract protein isolates
- Bacon Class 1 human carcinogen
- Lauric acid
- Myristic acid
- Palmitic acid
- Aldehydes and acroleins when baking with oil
- American College Of Cardiology
- American Heart Association
- Plant sterols and stanols
- Prebiotics and probiotics
- Glycemic Index