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Posts Tagged ‘Nutrigenomics’

The new book, The Genomic Kitchen: Your Guide To Understanding And Using The Food-Gene Connection For A Lifetime Of Health

The Genomic KitchenSpecial guest: Amanda Archibald, RD, has extensive training in nutrition biochemistry, nutrigenomics and functional nutrition. She founded The Genomic Kitchen, a system of choosing, preparing and understanding food based on culinary genomics. Along with running the day-to-day business of The Genomic Kitchen, she provides genomic test interpretation, nutrigenomic and culinary guidance for clients and clinicians. Her unique vision is derived from more than two decades of innovation in nutrition science, her interaction with consumers, chefs and health professionals, and her work as a consultant to a variety of leading institutions and brands. Amanda has a longstanding commitment to redefining food, nutrition and cooking education in ways that make it accessible and meaningful.

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Methylation, epigenetics and dirty genes

Dirty GenesSpecial guest: Benjamin Lynch, ND, received his bachelor of science degree in cell and molecular biology from the University of Washington, and his doctorate in naturopathic medicine (ND) from Bastyr University. His passion for identifying the cause of disease directed him toward nutrigenomics and methylation dysfunction. Currently, he researches, writes and presents worldwide on the topic of MTHFR, methylation defects and genetic control. He is the author of the powerful book, Dirty Genes: A Breakthrough Program to Treat the Root Cause of Illness and Optimize Your Health.

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Nutrigenomics and how it is informing a new food conversation for the world

Special guest: Amanda Archibald

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. Widely recognized for her trailblazing work as a culinary nutritionist and dietitian, Amanda has a longstanding commitment to redefining the food, nutrition and cooking education footprint in ways that make them understandable, meaningful and fundamentally achievable for all Americans.

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