Herbs and Healthy Skin - Medicinal Herbs Podcast Series

LATEST PODCAST EPISODE — LISTEN NOW
January 15, 2020 • 20:21 min

About this Episode

Season 2 host Meghan Hamrock, MS, MPH, and special guest Weston Bussler, PhD, discuss the whole food advantage. What components define a whole food? Why is including whole foods in the diet so important for human health? They also talk more about phytonutrients from plants – about how humans need these beneficial metabolites just as much as they need macronutrients or micronutrients, just in a different way. Different colors seen in plant foods – like ruby red beets and vibrantly green kale – are often indicative of the different phytonutrients found in different plants. This is why people might hear someone say “eat the rainbow”; it’s so important to have a colorful diet!

What is a “whole food”?

  • Foods from sources in a more naturally occurring state (01:03)
  • Foods containing macronutrients (carbohydrates, fats, and protein) and micronutrients (vitamins and minerals) (01:29)

What are phytonutrients?

  • Components of plants that affect human health (02:22)
  • Bitter compounds affect blood glucose management and sugar uptake (4:23)

Related: Nutrient and Phytonutrient Gaps in the Diet (article), Bitter Perception Affects Vegetable Consumption (article), Phytochemicals, Bitter Receptors, and Carbohydrate Processing (podcast episode from Season 1: Be the You Nature Intended), Managing Glucose with Bitter Nutrition (video from Animation Series)

What is the whole food matrix?

  • “Whole food matrix” (04:44) describes the packaging of nutrients in whole foods that provides the best delivery, or “filler” (06:21)

Related: Whole Food Health Advantage (video from Animation Series)

Vibrant colors of plants are often indicative of the plant being a rich source of nutrients (07:36).

  • Beetroot (08:23)
  • Swiss chard (10:17)
  • Cruciferous vegetables including Brussels sprouts, kale, and Spanish black radish (11:15)
  • Buckwheat and oats (15:23)

Related: Color of Food Educational Series (downloadable PDFs)

 

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