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Does The Food You Eat, Create A Traffic Jam In Your Body?
About ten years ago, one of my colleagues made a joke about the left-hand index finger being the most frequently used implement for eating food. He was referring to pulling up to a drive-through, lowering the car window, placing an order and then consuming that food while driving. Mindless eating. Then there’s the competitive eating “industry.” Indeed, there is a Major League Eating organization that promotes competitive eating. This translates to competitors shoveling as much food as possible in their mouths during a timed period.
Is Cooking For Your DNA The Best Way To Reduce Inflammation And Improve Gut Health?
Thanks to science, there’s very little about our bodies that’s a mystery anymore. A saliva sample can tell you exactly what kind of workout you should be doing to perform at your peak. You can now find out your breast cancer risk with an at-home testing kit. And now, a new type of diet is here to teach you exactly how to eat for your genetic makeup.
The burgeoning field is called “culinary genomics,” and it’s essentially a system for cooking and eating that’s informed by the human genome—a blueprint of human DNA.
Culinary Genomics Might Just Kill the Fad Diet Forever
2019 is a weird time for wellness. We've got Instagram gurus, Dr Google on call 24/7, diet teas that literally make you sh*t yourself and endless threads forever preaching the next miracle — did we mention all of this is accessible from a device that lives at the end of your arm?
Reality is, this diet information overload has most of us more confused than ever. And, depending on how you're affected, you're either seriously decision fatigued, to the point where reaching for a bowl of cereal for dinner seems like the easiest out, or you're spiralling down a rabbit hole of fad diets, that seemingly work for everyone else, but
Translating nutrition science to the plate
Nutrigenomics is the study of how food and food constituents impact how genes behave. Science increasingly demonstrates the potential for food to impact health via its impact on gene expression, but without culinary application, the practical impact on population health is limited. In this SupplySide West edition of the Healthy INSIDER Podcast, Rachel Adams, managing editor, and Amanda Archibald, registered dietician and principal at the Genomic Kitchen, tackle the question: How do we translate nutrition science to the plate?
Are Your Genes Making You Fat?
Ever wondered why the Keto, Pegan (Paleo/Vegan) or 5:2 diet works wonders for some and not others? It could be less to do with willpower and more to do with genes, according to a leading expert on culinary genomics.
Nutrigenomics is the science of how food interacts with our genes. The new area of “culinary genomics” takes this nutrition science out of the lab and places it firmly in the kitchen, using your DNA to determine what you should put on your plate and even how to cook it.
This might be the end of fad dieting as we know it
Your genes don’t care about fad diets. We each have a unique gene blueprint. The variations in our genes not only shape our nutritional needs (as well as shape which exercise and lifestyle factors influence gene behaviour), but can also be the reason some people find it harder to lose weight. This is why the one-size-fits-all trend diets don’t work for everyone.
“The Genomic Kitchen is the first to combine culinary arts, genetics, and nutrition.”
- Well + Good
Eat Better via Culinary Genomics
There’s nothing more unique to you than your DNA. So it makes sense that choosing foods that gel with your personal genetic code would be a smart way to eat. This approach—called nutrigenomics or culinary genomics—shifts dietary recommendations from a macro perspective to one that focuses on you, the individual. Amanda Archibald, R.D., founder of The Genomic Kitchen, explains how these fascinating disciplines are changing the knowledge base of what we should eat and why.
Every bite of food you take is a signal you're sending to your genes to turn on or off.
When I first came across your company, The Genomic Kitchen, I was really excited. You teach physicians, chefs and individuals how to eat specifically for their genes and optimize health and longevity with food, not drugs and we’re all about that. Tell us about what your company does exactly.
Genomics, Nutrition & Your Kitchen
Culinary Genomics represents a new frontier, fusing nutrition science, genomic medicine and the culinary arts.
Built on a solid foundation of evidence-based nutrition and medical science, experts are uniquely positioned to embrace the potential of this discipline and change the lives of each and every patient.
Nutrigenomics and how it is informing a new food conversation for the world
Dr. Kevin Passero and his special guest Amanda Archibald will discuss nutrigenomics and how it is informing a new food conversation for the world. Amanda Archibald is the founder of The Genomic Kitchen, a system of choosing, preparing and understanding food based on culinary genomics, a term she coined to express this revolutionary merging of genomic science and the culinary arts.
Are you getting enough calcium?
If you count on dairy for bone-supporting calcium, chalk it up to compelling advertising. Remember the long-running “Got Milk?” campaign and the “Milk. It does a body good.” commercials? Thanks to more than 30 years of industry-funded marketing efforts like these, we’ve repeatedly heard the message that dairy is the best source for dietary calcium.
But that’s not necessarily the case.
Eat Like A Centenarian: Culinary Genomics - Amanda Archibald
Amanda Archibald is a trailblazer in the field of Culinary Genomics — a unique interface between the culinary arts and genomic medicine — and her work is literally changing how we translate the science of nutrition. Science has proven that our lifestyle and dietary choices shape our epigenetic health. In this interview, Amanda details what lifestyle characteristics and foods can produce beneficial gene expression in your body and potentially help you to live a longer, healthier life.
“...in the midst of all this diet-conformity, there is a rising community of experts who believe in utilising science, technology and genetics to reset our one-size-must-fit-all approach, shifting us towards a new understanding that is centered around the individual.
Enter: the eat for your genes method.”
Studying genomics and blue zones with an expert in nutrigenomics
Ever wonder why some cultures experience extreme cases of longevity and boast more people living beyond 100 than anywhere else? Then dive into this epic new episode with Amanda Archibald as we adventure through the "bleeding edge" of health and wellness.
Amanda Archibald’s unique training as an analyst and a nutritionist (RD), combined with her culinary expertise, has enabled her to develop a new lens through which we can understand the food and health conversation. Amanda’s trailblazing work is redefining the food, nutrition and cooking education footprint in ways that are understandable, meaningful and fundamentally achievable for all Americans.
What is better to eat for your genes!
Feeding your genes better? It is deliciously easy and essential - learn how to get better ROI - Return on Ingestion - with @TheGenomicKitchen founder Amanda Archibald RD in this interview. We go over what tests to use (and what isn't better), what foods and supplements are better, and how to build a better nutrition plan for your genes.
Culinary Genomics: Combining Genomic Medicine with the Culinary Arts
Many of you may be reading the term “Culinary Genomics” for the first time. You might be wondering who coined the term, what does it mean and how does it relate to genomic medicine. Let’s first deconstruct term, then we will give you a working definition and a specific example how it can be used with patients or clients to translate principles and concepts of genomic medicine into savory, nutrient-rich culinary dishes.
Culinary Genomics: Matching Your Food To Your Genes With Amanda Archibald
Today we are joined by Amanda Archibald, founder of The Genomic Kitchen. Amanda has a vision for bringing genomic science into the public health system and onto the plates of everyday consumers.
Amanda takes us through the steps she's taken to get hospitals in California to pilot a program to bring a nutrigenomic approach to the foods they're serving.
What in the World is Neurogastronomy?
Any SAT-word loving geek can break down the word neurogastronomy. Neuro indicates brain and gastronomy links to food and culinary. There is a lot of interest in brain health and nutrition these days, looking at how our brain lights up when we eat certain things or the communication we get from our gut or how nutrients like choline can impact brain health. But none of these seems to fit into neurogastronomy specifically. So what is it?
The 'fire hose' food you need to eat
Imagine if you knew from a DNA test what diseases you were predisposed to. And imagine if you could then find out which foods to eat – or avoid eating – to influence whether or not you might develop those conditions.
This is the fascinating premise behind the science of nutrigenomics: the study of the interplay between food and genes. How do different foods impact our genome? And how might this interaction change our biology to promote health, or conversely, disease?
“Our master genes (considered potentially more influential than other genes) direct and determine the efficiency of important processes in the body, such as how we handle inflammation, oxidative stress, detoxification and how we metabolise fats and carbohydrates.”
How cooking for your genes can improve your health
Many of us tend to blame our genes for our health issues. But what if we could influence our genes by eating certain foods, prepared in a specific way?
The new field of culinary genomics, which blends genomic science with nutrition and the culinary arts, says it does exactly that and uses food to influence gene expression.
Culinary genomics might put an end to fad diets once and for all
Attempting to make sense of what you should (and shouldn’t) be eating can be extraordinarily confounding. In case you’re asking why the Keto, Pegan or 5:2 eating regimen works for a few and not others, driving master on culinary genomics Amanda Archibald, has the answer.Your qualities couldn’t care less about prevailing fashion dietsWe each have a one of a kind quality plan.
How to unleash the power of culinary genomics - Amanda Archibald
Amanda's cutting edge work in Culinary Genomics, unveiled in 2015, has created a new frontier, uniting the fields of Genomic Medicine with the Culinary Arts. Through this work, Amanda is placing food, chefs and the kitchen at the epicenter of healing and igniting a new nutrition conversation for the world.