Rethinking Food Choices
David discusses the significant difference between calories from functional foods and processed options, emphasizing the need for chefs to embrace this knowledge. He shares a successful initiative where chefs learned to incorporate healthier ingredients in university cafeterias, highlighting consumer demand for nutritious options. Mark expresses his admiration for David's work and encourages listeners to explore his documentary and upcoming projects that aim to empower individuals in their culinary journeys.In this clip
From this podcast
The Doctor's Farmacy with Mark Hyman, M.D.
How Chefs Can Be Doctors, and Doctors Can Be Chefs
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