The Nutritional Merits of Animal Sourced Foods

In this episode of Ruminations, we sit down with registered dietician and author Diana Rodgers to discuss her recent peer-reviewed paper on the nutritional benefits of animal-sourced foods. We delve into the challenges and biases she faced in getting her research published and break down common misconceptions about meat consumption. The conversation covers detailed nutritional information, the importance of protein, iron, zinc, B12, and the environmental and ethical aspects of meat production. Additionally, Diana shares her personal journey and announces her shift towards a new chapter in life centered around art and community.

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TIME STAMPS:

00:00 Intro

05:25 Challenges in Nutrition and Dietetics

14:32 Understanding Scientific Studies

23:56 Nutritional Benefits of Red Meat

33:59 Protein Intake and Dietary Recommendations

45:10 Exploring Protein Needs for Older Adults

46:31 Challenges in Publishing Nutrition Research

48:12 Historical Roots of Anti-Meat Bias

54:30 Nutritional Benefits of Red Meat

01:04:50 Debunking Anti-Meat Arguments

01:18:23 Advice for Vegetarians and Vegans

01:23:28 Transitioning to a New Chapter

01:27:10 Final Thoughts and Resources

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MENTIONED IN THIS EPISODE:

• Considering the Nutritional Benefits and Health Implications of Red Meat in the Era of Meatless Initiatives – https://doi.org/10.3389/fnut.2025.1525011
• Sacred Cow documentary – https://youtu.be/hjyBUk6AQ1M?si=Y6ZvTnkeMcibbXmg
• Sacred Cow (book) by Diana Rodgers & Robb Wolf – https://savory.global/science_library/sacred-cow-the-case-for-better-meat/
• Dr. Gabrielle Lyon – https://drgabriellelyon.com
• Olivia Robertson Moe – https://www.instagram.com/revolveprimalhealth/
• Rachel Paul (The College Nutritionist) – https://www.drrachelpaul.com/
  
  

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Stay in Touch with Diana

sustainabledish.com
@sustainabledish

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