The Doctor's Kitchen Podcast

Today on the show I'm absolutely delighted to welcome along Henry Firth and Ian Theasby, the duo that make up BOSH!

It's likely that you've already heard of BOSH, they're the UKs leading Vegan influencers. They launched BOSH to show people how great plant-based food could be and back in 2016 they posted a video that pretty much went viral overnight.

Since then, they've had an amazing 2 billion views online, with an average of 26 million views a month - quite incredible isn't it and just shows what a following they have and how interested we are as a nation in plant based eating. Henry and Ian and are the UK’s bestselling vegan authors with 4 published books so far. And with their latest book - Healthy Vegan being a Sunday Times Bestseller.

And to top everything off, they now host the first vegan cookery series on mainstream TV, called Living on The Veg which you can find on ITV. It's a fantastic show and helps to make plant based eating so much more accessible - definitely do go and check it out!

On the episode today you'll hear us chat through the following

• How Henry and Ian first got into plant based eating
• The mission for BOSH in the UK and further afield
• Veganism and nutrition
• How they create such a great culture within their company
• What it's like running a business together

I really think you're going to love this episode - it's such a great conversation with two super guys who are completely open and honest throughout our conversation and what a great community they have built up together.

And you absolutely must check out the most recent BOSH cookbook - Healthy Vegan it's a super book with tons of great recipes that you will absolutely love - and do have a look at the other books too.

All other social media links for BOSH are noted below here.

Make sure you check out the recipe I cooked for Henry and Ian too on The Doctor's Kitchen YouTube Channel. I re-created a recipe from their book - it's a Goan style curry and is delicious.

We would love to get your feedback on the subject matter of these episodes - please do let me know on our social media pages (Instagram, Facebook & Twitter) what you think,and give us a 5* rating on your podcast player if you enjoyed today's episode

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Susan Wood has worked as a UK registered dietitian for over 35 years, predominantly in the NHS, treating a wide range of paediatric and adult conditions. In 2008, the referral of one young adult for the dietary management of drug resistant epilepsy sparked her interest in ketogenic diet therapy (KDT) and since then she has been pioneering the development of adult treatment protocols in the UK and raising the awareness of dietitians and adult neurologists to the potential that KDT can offer to adults.

In 2009 she started to work alongside the Matthews Friends Charity offering support to adults and their neurology teams seeking treatment. Sue continues to oversee the treatment of adults & children with drug resistant epilepsy and mentors NHS teams keen to explore KDT use in adults. She has recently co-authored reports on; the brain tumour patient experience of the use of KDT and the first international recommendations for the management of adults treated with ketogenic diet therapies. She is a member of the UK based Ketogenic Dietitians Research Network (KDRN) and a visiting lecturer at Surrey University.

In today’s pod we talk about:

• What the ketogenic diet entails
• The history of KD therapy
• Myths and misinformation about the ketogenic diet
• The therapeutic utility of KD in epilepsy, cancer and metabolic disorders
• The mechanism of KD
• The biochemical changes that the ketogenic fuel-switch offers
• From the plate to the petri dish, we need more understanding
• The adverse effects of KD
• The future of research
• Patient resources and support networks

Do check out The Doctor's Kitchen website for full show notes and social media links for this episode

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On the podcast this week we're taking a slightly different approach - we usually cover topics such as food, medicine and lifestyle, but in light of the current situation I thought it would be pertinent to share something else with you this week.

We're delaying our future episodes for the time being and I wanted to talk to you today about the COVID19 situation - there's a lot of details out there at the moment and it's an incredibly overwhelming amount of information coming from many many different sources, including social media.

This weeks episode is geared toward arming you with the tools to understand the current news, how to contextualise the scary scenarios and what to expect from the numbers over the next few weeks.

So today, I wanted to share with you

• My thoughts on 'what you need to know' regarding the current COVID19 situation (as of 28th March)
• A 'How to' guide for dealing with quarantine and the positive effects it can have including opportunities for kindness
• How you can be supporting your mental health
• Ways to look after your physical health and your nutrition intake
• The impact the situation may be having on teenagers/students
• Tips on navigating social media and the media/news at the current time
• My current work within the NHS and ways that you may be able to help and get involved
• What we're doing within The Doctor's Kitchen to provide support and information throughout this time

I appreciate that there's a lot of news and information out there at the moment on COVID19, so please do feel free to listen to as little or as much of this episode as you can at this current time.

And don't forget to subscribe to The Doctor's Kitchen newsletter where we will be continuing to share weekly science based recipes and tips to help you live the healthiest and happiest lifestyle possible.

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SUGAR. It’s everywhere and in everything and in various guises. Fake sugar, artificial, refined, raw, natural, low calorie sweetener and table. Over 200 names for it exist. And if you google sugar and health you could be told it’s as innocuous as water or it’s as dangerous and as addictive as cocaine and worse than alcohol for your liver.

To get to the crux of what’s really going and how dangerous sugar is in our food system (and it’s artificial counterparts) I’m speaking with Professor Michael Goran - Professor of Pediatrics at Children’s Hospital of Los Angeles and Dr. Emily Ventura a nutrition educator, public health advocate, writer, and cook with a Masters in Public Health and Doctorate of Philosophy in Preventive Medicine. They’re also co-authors the fantastic book “Sugarproof” in which they explain the hidden danger that sugar poses to a child’s development and what options there are for parents and carers to mitigate sugar consumption.

Professor Michael Goran has also published over 350 peer-reviewed articles and reviews. He is the Editor of the “Childhood Obesity: Causes, Consequences and Intervention Approaches” published in 2017, co-editor of “Dietary Sugars and Health” published in late 2014, and currently serves as Editor- in-Chief for Pediatric Obesity.

This is the podcast I’ve been asked to do so many times. So finally we can lift the lid on sugar and its impact. Listen to the end for my top tips and do check out the book Sugarproof on the podcast show notes

On the show today we talk about:

• Types of sugar and their various forms
• Why Artificial sweeteners could be just as problematic
• Why children are uniquely vulnerable to sugar
• How problems with sugar can be independent of weight
• Why sugar IS addictive
• Refined carbohydrates and how they can have similar effects
• Sugar, Inflammation and the brain
• The mechanisms of how sugar impacts the liver, behaviour and mood
• Policies to protect ourselves in the future
• Tips to lessen our sugar burden

Check out The Doctor's Kitchen website for full show notes on this and all other episodes

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Todays Snacksize Doctor’s Kitchen podcast is all about arthritis. Arthritis is one of the commonest conditions that GPs across the UK and beyond see in clinic.

But is there something we can do with food to help pain associated with arthritis? In this snacksize podcast I talk through some of my go to ingredients including olive oil, ginger, polyphenols, turmeric and an anti-inflammatory diet.

Subscribe to the “Eat, Listen, Read” newsletter where I send you a recipe to cook as well as some mindfully curated media to help you have a healthier, happier week.

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We would love to get your feedback on the subject matter of these episodes - please do let me know on our social media pages (Instagram, Facebook & Twitter) what you think, and give us a 5* rating on your podcast player if you enjoyed today’s episode.

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