During a run around the reservoir in Central Park this morning, I talked shop with one of my favorite doctors, Mary Wendt. Mary is the founder of Get Waisted, and deploys an awful lot of science and psychology in her quest to help people achieve a healthy weight. At one point, she brought up the…
Read MoreHalf a mile into my 8-mile run, the dawn fog reveals a row of glistening teeth ahead. As I slow, the teeth resolve into a snarl of incisors at the tip of an enraged, feral beast the size of a roided out badger. As I freeze and contemplate my getaway, another runner breezes past us. The…
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Michael R Edelstein is a clinical psychologist with a practice in San Francisco, and globally via Skype. As a teenager, he was depressed and anxious, and a chronic procrastinator. After a long, unsuccessful stint of psychoanalysis, Michael discovered the pioneering work of Albert Ellis, the founder of Rational Emotive Behavior Therapy (REBT).
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Doug Lisle, PhD, is an evolutionary psychologist, Director of Research at True North Health Center, and co-author of one of the most important and – to me – challenging books on human happiness and health, The Pleasure Trap. The other author, Alan Goldhamer, was a recent guest on this podcast, and credited his desire to beat Doug at basketball as the motivating factor behind his own search for the truth about health.
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Matt Frazier and Sid Garza-Hillman have teamed up to produce plant-base meal plans that are designed to get us to the point where we no longer need meal plans.
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Nina Cooke is a performance coach who specializes in helping people find success, balance, and happiness in their lives by questioning their most subterranean beliefs and thought patterns. I met her through a mutual friend who shared with me how helpful Nina had been in showing him how to unlock his own potential.
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True confession: I usually multitask while I eat, despite telling other people not to. I read, I Facebook, I talk on the phone, I create presentations, and so on. I rationalize it very well: I’m busy, I can still chew slowly (note to self: “BS!”), and this is the last time.
And luckily, I tell myself, it’s no big deal.
Marc Schoen, PhD, assistant clinical professor at UCLA’s Geffen School of Medicine, disagrees. And after reading his absolutely amazingly important and helpful book, Your Survival Instinct is Killing You, he’s convinced me.
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Vlad Chituc is a behavioral economics researcher at Duke University. He works with Dan Ariely at the Center for Advanced Hindsight, and focuses on issues of ethics, morality, and decision-making.
When we chatted briefly a few weeks ago about his veganism and his commitment to reduce animal suffering, I was struck by his contrarian views and the really cool research behind them.
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Alan Goldhamer, DC, is coauthor, with Doug Lisle, of The Pleasure Trap, and co-founder and director of one of the most important medical institutions in the world: The True North Health Center in Santa Rosa, California. Using lifestyle medicine and supervised water fasting, the staff at True North achieve medical miracles on a daily basis.
Simply by letting the body heal faster than it can be made sick.
The healing power of water fasting is so remarkable that reputable medical journals feared for their credibility when asked to publish Goldhamer’s results. Only recently has the British Medical Journal published a case report of a woman whose follicular lymphoma disappeared after 21 days of water fasting and 9 months of clean eating.
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Chef AJ is a funny, ferocious, blunt, and incredibly warm and supportive leader in the plant-based movement. It’s always a treat to talk with her, and this podcast gives me a good excuse to do so at least a couple times a year.
This interview was inspired by her talk at the Raleigh NC Vegfest in the fall, on weight loss. Her approach is as easy to understand as it is simple to implement. And it appeals to my wholistic brain, since it involves no counting, weighing, measuring, or proportioning. Just eat foods to the left of the red line, as much as you want, whenever you want, until comfortably full.
To me, this ease about food is the ultimate benefit. Freedom from obsession, from the need to keep your food scale close, and from the inherent distrust most of us have developed about our bodies and our urges.
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