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
Support the Podcast for as low as $5 per month
By paying $5 or more per month, you will not only support the growth of the podcast, but also get access to an exclusive monthly bonus episode featuring news and insights about developments in the food industry, along with commentary from special expert guests.