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
Can’t make it live? Sign up for email alerts and get reminders direct to your inbox when episodes are posted on our website and YouTube channel.
