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vitamin A

Guest Heretic Jonny Bowden, the Nutrition Myth Buster, author of The Uncensored Truth about Vitamin & Mineral Supplements

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Jonny Bowden is on the Nutrition Heretic Podcast

Jonny Bowden is on the Nutrition Heretic Podcast

Vitamin A, magnesium, DHA…. what’s the difference between vitamins and minerals? And does it matter if we get them from food versus supplements? This week we talk with the man who wrote the book on The Uncensored Truth about Vitamins and Mineral Supplements — Dr. Jonny Bowden. Known as the Nutrition Myth Buster, Dr. Jonny dishes up facts about everything from fish oil to red wine heretic style with a side of bacon.

Jonny Bowden, PhD, CNS, also known as “The Nutrition Myth Buster” ™ is a nationally known board-certified nutritionist and expert on diet and weight loss. Dr. Jonny is the best-selling author of 15 books including Living Low Carb, The 150 Healthiest Foods on Earth, and (with cardiologist Stephen Sinatra), the controversial best-seller, The Great Cholesterol Myth. He is a consultant with the Cenegenics Medical Institute.

Follow Jonny on Facebook and Twitter, as well as his website.

Great Resources From Jonny Bowden:

Highlights from today's episode:

02:01 ~ Potassium iodide - it's not for everyone; find out why.

06:53 ~The difference between vitamins and minerals and do they work differently in the body?

14:20 ~ How supplements differ from naturally occurring vitamins and minerals.

15:19 ~ Misconceptions about getting enough vitamins or minerals from either plant or animal sources.

20:21 ~ What fat soluble vitamins are and why there is such a focus on them.

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27:55 ~ The effect of cooking on vitamins vs. minerals.

35:35 ~ How to keep your sanity when it comes to the overwhelming array of supplements.

37:10 ~ The ultimate list of recommended supplements.

42:43 ~ The role of probiotics.

54:24 ~ What are some misconceptions about sodium?

57:35 ~ A special offer from Jonny.

Links For This Episode:

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What's Your Beef? The Benefits of Going Grass Fed

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Since the mad cow disease scares began in the 1990s, people have been increasingly afraid of consuming red meat. Some even go so far as to say that red meat is inherently bad for you and should be avoided at all costs. Today, red meat is blamed for everything from obesity and heart disease to arthritis and violence.

In our haste to label real foods as good or bad foods, we’ve inadvertently invented myths about their nutritional value. Let me set the record straight.

While I would never say that everyone needs to eat red meat, it is important to realize that nutrients in animal foods are more efficiently absorbed than those in plant matter.  For example, we often hear that spinach is a great source of iron. While spinach does contain ample amounts of iron, that iron is only about 2% absorbed versus 25% absorbed from beef. This is partially because of the inherent low absorption of iron from plant matter, but also complicated by the fact that spinach also contains a substance called oxalate, which inhibits nutrient absorption.

In addition, nutrients like vitamin B12 and vitamin A are only available in animal foods and animal foods perform a very important role in the absorption of nutrients from plant matter.

It is particularly crucial to take optimal absorption into consideration when we are talking about pregnancy. When children with serious and chronic childhood illnesses such as allergies and ear infections are assessed for nutritional status, they are ALWAYS deficient. Another side effect of nutritional deficiencies is heavy metal toxicity — a key issue with autism. When nutrient requirements are not met, the body holds onto less healthy substances such as heavy metals and environmental toxins instead. I see this all the time with my clients (who haven’t followed my program) and their children.

The take home message here is not that everyone should eat red meat, but that there is value to all real foods. Similarly there are negative aspects to “good” foods.

What we should be contemplating, however, is the cause of unhealthy, diseased meat and attempt to weed that out of the diet. Diseases such as mad cow or BSE are a side effect of factory farming. According to my many friends who have worked in or visited these farms, they are no better than the concentration camps of WWII. Animals are crowded into buildings where they are fed a diet of corn and soy (which harm their digestive tracts) as well as a wide variety of antibiotics and bodily wastes. Imagine how your health would fare if everyone in your neighborhood lived in your house with little to no chance to walk outside.

Don’t think this means you can’t give in to your cheeseburger cravings. Grassfed meat is a wonderful alternative to its factory-raised counterpart. Not only are these animals raised humanely on grass — their natural diet — this meat is a powerhouse of essential nutrients. Grassfed beef contains the ideal ratio of the omega 6 to omega 3 essential fatty acids that we hear so much about in the media. It also contains conjugated linoleic acid (CLA), a fatty acid known to promote healthy weight loss. These animals are often treated with holistic techniques, if necessary, rather than antibiotics.

Don’t think that this nutritional powerhouse is beyond your reach. Grassfed meat is getting easier to find around the country. You might be surprised at what you’ll find in your local supermarket. Additionally, many companies will ship their vacuum-sealed, flash frozen grassfed goods to your door.

If you’ve been used to buying factory meat, the price may seem a little high at first. Look at this as a small investment in your baby’s future and a huge step towards relishing the flavor of your food. Making this small change now will go a long way to averting long term health crises down the road.


About Adrienne Hew

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Adrienne Hew is a Certified Nutritionist and the Nutrition Heretic Podcast Host, but is best known online as an author of the Amazon Top 100 Bestseller 50 Ways to Eat Cock: Healthy Chicken Recipes with Balls! Receiving a certificate in Chinese dietetics in 2002 and her degree as a Certified Nutritionist in 2004, she has helped many clients and workshop attendees to decode their own health dilemmas by understanding the inconsistencies in conventional nutritional dogma. She currently resides in Hawaii with her husband and two children.