Why do we export our sub-quality food while complaining that other countries also do the same? This week on the Nutrition Heretic's Weekly Q&A, the discussion revolves around garlic. Is it a poison? Why isn't it good for preserving? What has Nikola's experience been with it? Adrienne talks about what she's learned while earning a certificate as a Master Food Preserver to shed some light on the ins and outs of preserving and why starchy foods are not preserved. What do you consume for breakfast? What's the difference between what Europeans and Americans eat; find out what our hosts typically eat, and how they change things up.
Tune in to hear this week's questions:
Today's episode ends not with questions for Adrienne, but rather with Adrienne asking questions to a listener, Judy:
- Why doesn't my hen lay eggs anymore?
Links for this episode:
- Adrienne's chicken recipe came from her book, 50 Ways To Eat Cock: Healthy Chicken Recipes With Balls
- Catch our special episode in two week with Hilda Labrada Gore! If you can't wait, have a listen to her previous podcast episode: RIP Funeral Food; The Connection between Spirituality and Food; Interview with Hilda Labrada Gore on Maintaining the Temple with Food and Movement
What is the Weekly Q&A?
Each week between podcast seasons Adrienne hosts a FB Live event to answer your questions
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How To Have Your Questions Answered
Email us at firstname.lastname@example.org with your questions or suggestions for upcoming Q&A events. Be sure to use Weekly Q&A in the subject line.
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It's a New Year and it's time to try something new and branch out! The Nutrition Heretic podcast team is working hard behind the scenes to bring you even more awesome guests in the year ahead, as well as a few surprises!