David Bouley's guest appearances

David Bouley

The Doctor's Farmacy with Mark Hyman, M.D.

SIBO Made Simple

Peter Attia

Cal Newport

Anya Fernald

Tony Robbins

Peter Diamandis

Andrew Huberman

Lewis Howes

Michael Pollan

Richard Johnson

Ethan Weiss

Leo Galland

Ben Greenfield

Dave Asprey

Katie Couric

Lauren Zander

OwlTail

When it comes to nutritional science, there are so many complicated variables to sort through in determining whether or not an ingredient is good for your health. One that doesn’t get talked about enough? How it’s cooked. In today’s episode, we’re heading into the kitchen with one of the most renowned chefs in the world, David Bouley. Over the last decade, chef Bouley has made it his mission to marry his classical French training with nutritional wisdom from ancient cultures. To do so, he’s traveled the world to learn more about how Blue Zones—areas with the largest populations of centenarians—source, prepare and eat certain ingredients. During our conversation, chef Bouley shares how we can apply some of these learnings at home by stocking our cabinets, fridge, and spice rack with the highest quality items—a concept he refers to as building a living pantry. We talk about the power of fermentation, the role of certain prebiotic ingredients, and which often overlooked items can become digestive gold when prepared properly. If you’re a food nerd in addition to a health nerd (like me), you’re going to love this conversation. And even if you’re not, hopefully chef Bouley’s ideas will open your mind to a whole new world of possibility in the kitchen as you heal your gut after SIBO. A quick taste of what we’ll cover:  How traditional Japanese techniques has influenced our cooking in the West Preparations that make certain hard to digest ingredients like cabbage and rice more bioavailable and easy on the gut Building blocks that chef Bouley swears by and what’s on his spice rack The importance of researching where your food comes from Why healthy fats matter and which ones to stock your kitchen with And so much more...  Resources, mentions and notes:  Chef David Bouley's website Chef Bouley's Chef &amp; Doctor Series Items in Chef Bouley's pantry: Ceylon Cinnamon, Vanilla Bean, Turmeric, Himalayan Pink Salt, Gaba Rice, Spirulina, Flax Seed Oil, Pumpkin Seed Oil, Apple Cider Vinegar EP 06 - Prebiotic and Probiotic Protocols with Dr. Jason Hawrelak Phoebe’s book, The Wellness Project, on her journey with Hashimoto’s Join the SIBO Made Simple Facebook Community Page Subscribe to receive a free low FODMAP cookbook    This episode is brought to you by Epicured, a low FODMAP meal delivery service that understands that food is medicine. Each menu is created by Michelin star chefs and honed by doctors and dieticians at mount sinaii to restore digestive health for those with IBS, SIBO, Celiac and IBD. Everything they serve is 100 percent low FODMAP and gluten-free, with no cooking required! My favorite part about their dishes is the healthy spin on takeout gems like shrimp laksa and PAD THAI! Their version had a great balance of fresh veggies mixed in with the noodles that left me feeling both satisfied and completely free of my usual carb coma. Listeners to this podcast can get $20 off their order by using code PHOEBE. Just click here to learn more.  Disclaimer: The information in this podcast does not provide medical advice, professional diagnosis, opinion, or treatment. The information discussed is for educational purposes only and is not a substitute for medical or professional care.

When it comes to nutritional science, there are so many complicated variables to sort through in determining whether or not an ingredient is good for your health. One that doesn’t get talked about enough? How it’s cooked. In today’s episode, we’re heading into the kitchen with one of the most renowned chefs in the world, David Bouley. Over the last decade, chef Bouley has made it his mission to marry his classical French training with nutritional wisdom from ancient cultures. To do so, he’s traveled the world to learn more about how Blue Zones—areas with the largest populations of centenarians—source, prepare and eat certain ingredients. During our conversation, chef Bouley shares how we can apply some of these learnings at home by stocking our cabinets, fridge, and spice rack with the highest quality items—a concept he refers to as building a living pantry. We talk about the power of fermentation, the role of certain prebiotic ingredients, and which often overlooked items can become digestive gold when prepared properly. If you’re a food nerd in addition to a health nerd (like me), you’re going to love this conversation. And even if you’re not, hopefully chef Bouley’s ideas will open your mind to a whole new world of possibility in the kitchen as you heal your gut after SIBO. A quick taste of what we’ll cover: <ul> <li>How traditional Japanese techniques has influenced our cooking in the West</li> <li>Preparations that make certain hard to digest ingredients like cabbage and rice more bioavailable and easy on the gut</li> <li>Building blocks that chef Bouley swears by and what’s on his spice rack</li> <li>The importance of researching where your food comes from</li> <li>Why healthy fats matter and which ones to stock your kitchen with</li> <li>And so much more...</li> </ul> Resources, mentions and notes: <ul> <li><a href="https://davidbouley.com/" rel="nofollow" target="_blank">Chef David Bouley's website</a></li> <li><a href="https://davidbouley.com/bouley-events/" rel="nofollow" target="_blank">Chef Bouley's Chef &amp; Doctor Series</a></li> <li>Items in Chef Bouley's pantry: <a href="https://amzn.to/36KNomI" rel="nofollow" target="_blank">Ceylon Cinnamon</a>, <a href="https://amzn.to/37KHwLy" rel="nofollow" target="_blank">Vanilla Bean</a>, <a href="https://amzn.to/2thZoi1" rel="nofollow" target="_blank">Turmeric</a>, <a href="https://amzn.to/36S06jS" rel="nofollow" target="_blank">Himalayan Pink Salt</a>, <a href="https://amzn.to/37P3LA3" rel="nofollow" target="_blank">Gaba Rice</a>, <a href="https://amzn.to/31ctIap" rel="nofollow" target="_blank">Spirulina</a>, <a href="https://amzn.to/2RMyZSO" rel="nofollow" target="_blank">Flax Seed Oil</a>, <a href="https://amzn.to/2OihGH9" rel="nofollow" target="_blank">Pumpkin Seed Oil</a>, <a href="https://amzn.to/2RKrqvO" rel="nofollow" target="_blank">Apple Cider Vinegar</a></li> <li>E<a href="https://feedmephoebe.com/smsepisode6/" rel="nofollow" target="_blank">P 06 - Prebiotic and Probiotic Protocols with Dr. Jason Hawrelak</a></li> <li>Phoebe’s book, <a href="https://amzn.to/35qOioc" rel="nofollow" target="_blank">The Wellness Project</a>, on her journey with Hashimoto’s</li> <li>Join the <a href="https://www.facebook.com/groups/SIBOMadeSimple/" rel="nofollow" target="_blank">SIBO Made Simple Facebook Community Page</a></li> <li>Subscribe to receive a <a href="https://pages.convertkit.com/49c2e56163/7b9db4657e" rel="nofollow" target="_blank">free low FODMAP cookbook</a></li> </ul> This episode is brought to you by <a href="https://hubs.ly/H0hJgxZ0" rel="nofollow" target="_blank">Epicured</a>, a low FODMAP meal delivery service that understands that food is medicine. Each menu is created by Michelin star chefs and honed by doctors and dieticians at mount sinaii to restore digestive health for those with IBS, SIBO, Celiac and IBD. Everything they serve is 100 percent low FODMAP and gluten-free, with no cooking required! My favorite part about their dishes is the healthy spin on takeout gems like shrimp laksa and PAD THAI! Their version had a great balance of fresh veggies mixed in with the noodles that left me feeling both satisfied and completely free of my usual carb coma. Listeners to this podcast can get $20 off their order by using code PHOEBE. Just <a href="https://hubs.ly/H0hJgxZ0" rel="nofollow" target="_blank">click here</a> to learn more.  Disclaimer: The information in this podcast does not provide medical advice, professional diagnosis, opinion, or treatment. The information discussed is for educational purposes only and is not a substitute for medical or professional care.

EP 34 | Living Pantry: Using Prebiotic and Probiotic Foods to Cook For Greater Gut Health with Chef David Bouley

Many of us are in the middle of an identity crisis when it comes to what we eat. We’re pulled one way or another about macronutrients and labels, all the while missing the most important concept of all: food is medicine. We can align our foods to feed our health and get incredible flavor and variety all at once. We can cook our way out of illness and overcome the fear and overwhelm of dietary choices by getting more personal with our kitchens. There’s no one better than the world-renowned Chef David Bouley to dive into this topic with— he’s this week’s guest on The Doctor’s Farmacy. Among many accolades, Bouley earned several four-star reviews in The New York Times; seven James Beard Foundation awards for best restaurant and best chef; he was named “Best Chef in America” by Herald-Tribune; he received the TripAdvisor Traveler’s Choice Awards “The Best Restaurant in the United States” and #14 in the world; a 29 out of 30 rating in Zagat, and ranked #1 in New York City for many years. Chef Bouley is known as one of the most health-conscious chefs in the world, with a strong focus for diners with health concerns. He is currently contracted for a new book, Living Pantry, that will provide the building blocks for home cooking to deliver great taste and health benefits with easy execution. Hosted on Acast. See acast.com/privacy for more information.

Many of us are in the middle of an identity crisis when it comes to what we eat. We’re pulled one way or another about macronutrients and labels, all the while missing the most important concept of all: food is medicine. We can align our foods to feed our health and get incredible flavor and variety all at once. We can cook our way out of illness and overcome the fear and overwhelm of dietary choices by getting more personal with our kitchens. There’s no one better than the world-renowned Chef David Bouley to dive into this topic with— he’s this week’s guest on The Doctor’s Farmacy. Among many accolades, Bouley earned several four-star reviews in The New York Times; seven James Beard Foundation awards for best restaurant and best chef; he was named “Best Chef in America” by Herald-Tribune; he received the TripAdvisor Traveler’s Choice Awards “The Best Restaurant in the United States” and #14 in the world; a 29 out of 30 rating in Zagat, and ranked #1 in New York City for many years. Chef Bouley is known as one of the most health-conscious chefs in the world, with a strong focus for diners with health concerns. He is currently contracted for a new book, Living Pantry, that will provide the building blocks for home cooking to deliver great taste and health benefits with easy execution. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

How Chefs Can Be Doctors, and Doctors Can Be Chefs with David Bouley