Fittr Podcast - Season 1 Finale Season 1 of Fittr Podcast with Jitendra Chouksey aka JC has been about exploring food through the lens of history, culture and science. As we bid adieu and take a well-deserved break, JC lays down his thoughts in a free-wheeling discussion on what ...Afficher plus
Episode 17: Breakfast 'Cereal' Killers
If you’ve always believed that you should eat breakfast like a king, then you need to know that you’ve bought into one of the best marketing gimmicks of all time! Breakfast Cereals such as Corn Flakes and Wheat Flakes have been eaten every day for decades. But the story of how th ...Afficher plus
This shape shifting vegetable has a very different nutritional profile depending on which kind you serve and how you serve it. This episode features audio from Glycemic Index of Potatoes: Why You Should Chill and Reheat Them, How to Reduce the Glycemic Impact of Potatoes, and The ...Afficher plus
In their second week of social distancing, Brother Jake and Brother Micah explore various cooked presentations of the solanum tuberosum, AKA the spud, AKA the yukon gold, AKA the russet, AKA nature's finest carb, AKA the potato. Boil 'em. Mash 'em. Stick 'em in a stew. Advertise ...Afficher plus
Consider the potato. The typical potato is not all that pretty. They can be beige and lumpy, dusty and speckled, and on top of that, they even sprout alien-like tentacles. Further, no one really knows what to make of the potato. Is it a vegetable, or so starchy that we should rea ...Afficher plus
In our second and final episode on the humble spud, we meet the people who see the global economic future as being potato powered. The potato is the world's most produced staple food after rice, wheat and corn - yet historically, it was seen as the root of filth, misery and obesi ...Afficher plus