Marco Canora is an American chef, restaurateur, and television personality. He has appeared on the Food Network on shows such as The Next Iron Chef, Chopped, and Top Chef. Canora owns Hearth restaurant and Terroir wine bar in New York and is also the founder of Brodo, a marketer, producer, and seller of bone broth.
What you'll learn from this episode:
The ins and outs of "chefing."
The role that bone broth played in fixing Marco's health.
The benefits of bone broth and the differences between collagen and gelatin.
A down-and-dirty recipe that you can use to make your own bone broth at home.
Whether or not vegetarian takes on bone broth are as healthy as the real thing.
And much more!
This podcast is sponsored by my friends at Perfect Keto, purveyors of fine exogenous ketones. If you'd like to see how they can help optimize your life, go to perfectketo.com/max10 for $10 off an order of $30 or more!
Resources from this episode:
Brodo: A Bone Broth Cookbook by Marco Canora and Michael Harlan Turkell
Clean: The Revolutionary Program to Restore the Body's Natural Ability to Heal Itself by Alejandro Junger and Amely Greven
Phytonutrients: Types, Food Sources, Antioxidants, and Other Benefits by Kiara Anthony, Healthline
Food Deserts, Food Empowerment Project
How To Make Bone Broth by Chef Marco Canora, Brodo Broth Co.
Nourishing Broth: An Old-Fashioned Remedy for the Modern World by Sally Fallon Morell and Kaayla T. Daniel
The Nourishing Traditions Book of Baby and Child Care by Sally Fallon Morell and Thomas S. Cowan
Gelatin vs. Collagen by Dr. Kellyann Petrucci
Collagen: What Is It and What Is It Good For? by Kerri-Ann Jennings, Healthline
How to Live to Be 100+ by Dan Buettner at TEDxTC
Menu Infographic, Hearth
Genius Foods: Become Smarter, Happier, and More Productive While Protecting Your Brain for Life by Max Lugavere and Paul Grewal M.D.
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