Eat MORE Meat, Eat BETTER Meat with Diana Rodgers - 008

Anti-Aging Lifestyle - Longevity, Aesthetics, Health, and Beauty

In episode 8 of the Anti-Aging Podcast I bring you in live to another interview I did at the Ancestral Health Symposium, a health summit where dozens of industry leading doctors, trainers, and specialists give presentations on optimizing your health. This is where I met and interviewed this episode’s guest, Diana Rodgers.

Diana is a Registered Dietician, and a “real food” nutritionist and writer living and working on an organic farm, where she's been for the last 17 years.

Diana runs a clinical nutrition practice, is the host of the popular Sustainable Dish Podcast, and speaks internationally around the world about human nutrition, sustainability, animal welfare, and social justice.

Diana has written two books and helped produce the short film, Soft Slaughter, which won a Real Food Media award. Her work has been featured in the LA Times and Boston Globe.

Next year she is co-authoring a book with Robb Wolf titled The Sacred Cow, and she’s producing a directing a documentary by the same title. The Sacred Cow documentary is due out next year, 14 July 2020.

Some highlights from the episode:

Nutrition Concerns of Plant-based Diets: Which populations are most at risk, and the need for B-12, iron, and protein.

Why Red Meat has Become Less Popular: Diana compares red meat to poultry, and why the reasons poultry and chicken intake has been on the rise the last couple of decades… aren’t necessarily good ones.

Price Comparison of Beyond Meat vs Grass-fed Beef: What are the facts when comparing these two? Is grass-fed meat really more expensive?

The Other Side of the “Meat is Murder” Campaign: Why evolutionary biology, food production facts, and the nutritive benefits of meat are all important to truly understand.

Environmental Facts of Raising Ruminants: We cover the land waste, food waste, and water waste issues that you often hear.

The Satiating Benefits of Protein: Why fat and carbs are more dangerous. And how big food industries are coming along to try and flip the food pyramid on it’s head.

Comparing Grass-fed Beef to Traditionally Raised Beef: Fat profile comparison, specifically omega-3s.

Emotional Anti-Meat Arguments: Does it all stem from a fear of death? Are we as humans just afraid of death and any associations with death, and trying to use science to then justify that fear into a way of eating?

You can always find Diana through her website sustainabledish.com or sacredcow.info and you can find her on IG as “sustainabledish”