Science of Grilling, Power of Fasting

Science of Grilling, Power of Fasting

Top of Mind with Julie Rose

  • Jul 10, 2015 9:00 pm
  • 1:43:58 mins
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The Science of Grilling (1:04) Guests: David Joachim; Andrew Schloss  We’re in peak grilling season. Eighty percent of US households have a grill or smoker according to the national Hearth, Patio and Barbecue Association – yes, grill makers have their own professional organization. We take our barbecues very seriously here in America. Food just tastes better when it’s cooked over a flame. There’s a whole science behind why that is – and how to do it well. And for that, we’re joined this hour by two leading experts on grilling technique and science. David Joachim and Andrew Schloss are noted food writers and cooks. They co-wrote “Mastering the Grill,” “Fire It Up” and the incredibly-cool cooking reference book, “The Science of Good Food.”  The Power of Fasting (51:38) Guests: Dr. Marc Hellerstein Ph. D., Professor of Endocrinology, Metabolism and Nutrition at UC Berkeley; Eric Huntsman, Professor of Ancient Scripture and Comparative Religion at BYU  The holy month of Ramadan is winding down for Muslims worldwide: no food or drink is supposed to pass their lips from sun up to sun down. Most religions embrace fasting in some form as a spiritual practice. There’s a growing evidence that fasting has health benefits as well – to reduce your risk of disease, improve brain function and even extend life. For the next hour, we’ll explore the power of fasting – first for the body and then for the spirit.

Episode Segments

The Science of Grilling

51m

Guests: David Joachim; Andrew Schloss  We’re in peak grilling season. Eighty percent of US households have a grill or smoker according to the national Hearth, Patio and Barbecue Association – yes, grill makers have their own professional organization. We take our barbecues very seriously here in America. Food just tastes better when it’s cooked over a flame. There’s a whole science behind why that is – and how to do it well. And for that, we’re joined this hour by two leading experts on grilling technique and science. David Joachim and Andrew Schloss are noted food writers and cooks. They co-wrote “Mastering the Grill,” “Fire It Up” and the incredibly-cool cooking reference book, “The Science of Good Food.”

Guests: David Joachim; Andrew Schloss  We’re in peak grilling season. Eighty percent of US households have a grill or smoker according to the national Hearth, Patio and Barbecue Association – yes, grill makers have their own professional organization. We take our barbecues very seriously here in America. Food just tastes better when it’s cooked over a flame. There’s a whole science behind why that is – and how to do it well. And for that, we’re joined this hour by two leading experts on grilling technique and science. David Joachim and Andrew Schloss are noted food writers and cooks. They co-wrote “Mastering the Grill,” “Fire It Up” and the incredibly-cool cooking reference book, “The Science of Good Food.”

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