Culinary Medicine Recipe

• What Do Doctors Actually Learn About Nutrition?

  Did you know most doctors receive almost no formal training in nutrition? In this eye-opening episode, Dr. Sabrina Falquier sits down with internal medicine specialist, Dr. Thomas Carter, and third year medical student, Megan Roach, for an honest conversation about how much nutrition has been taught in medical school and what that means for patient care. Together, they compare experiences, share insights from both generations of medicine, and discuss why culinary medicine is helping bridge the knowledge gap.  In this episode you’ll hear:1:00 – How much nutrition is taught in medical school?8:20 – Why Dr. Carter agreed to be a guest on this episode10:00 – Nutrition education in medical school: Megan Roach’s perspective as a medical student13:00 – Culinary medicine workshops in medical school14:20 – Food as medicine15:00 – What every medical student should learn about nutrition17:00 – The challenge of speaking with patients about nutrition19:30 – What Dr. Carter wishes he knew about nutrition21:00 – How do you talk to a patient about nutrition?26:45 – How to give nutrition advice in short appointments31:30 – Nutrition training: The hope for future doctorsReferenced in the episode:Proposed Nutrition Competencies for Medical Students and Physician TraineesMedicina Culinaria podcast in SpanishBuy Me a CoffeeCredits:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing – Will CrannExecutive Producer – Esther Garfin©2025 Alternative Food Network Inc.

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• Everything You Need to Know About Electrolytes!

  From hydration to nerve function, discover the crucial role electrolytes play in keeping us healthy and energized. Dr. Sabrina Falquier breaks down what electrolytes are, how they work, and why they're essential for our bodies. Plus learn what foods contain electrolytes and how to make your own simple electrolyte drink at home. Whether you're an athlete, constantly on the go, or just someone looking to improve your overall well-being, this is for you!In this episode you’ll hear:0:40 – What are electrolytes?1:00 – How do we lose electrolytes?1:45 – What’s in electrolyte powder and drinks?2:35 - Who can benefit from added electrolytes?3:15 – What foods have electrolytes?4:30 – How to make electrolyte water?Credits:Host - Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing - Will CrannExecutive Producer - Esther Garfin©2025 Alternative Food Network Inc.

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• Chefs Who are Creatively Transforming School Nutrition

  In the U.S., nearly one in five children are living with obesity, and over a quarter of adolescents aged twelve to nineteen are prediabetic. Shockingly, only two percent of children meet the daily recommended intake of fruits and vegetables, and over thirteen million children live in food insecure households. This means that school meals are often the most reliable and nutritious food they get each day. In this episode, we hear from three innovative chefs working in school nutrition who are transforming the school cafeteria. They share what goes into creating delicious and nutritious school lunch programs that set children up for success, even under tight budgets and strict guidelines. This is a must listen if you’re in school nutrition or are curious about school lunch programs.      In this episode you’ll hear:1:20 – Why are school food programs so important?3:30 – Chef Rebecca Polson’s story4:20 – Chef Jason Hull’s story6:15 – Chef Taylor Thompson’s story8:30 – What criteria are used to create school lunch recipes?12:10 – What is the National School Lunch Program in America?16:00 – Scratch cooking, speed scratch cooking and heat & serve21:35 – What are the chefs’ biggest challenges?22:40 – Where do schools source their food?30:30 – School food policy31:45 – K-12 recipe development with Pacific Coast Producers34:10 – Surprise favorite recipes for the kids36:30 – Food tips for busy familiesThank you to our sponsor, Pacific Coast Producers.References:Culinary Institute of America’s Healthy Kids CollaborativeNational School Lunch ProgramCredits:Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM Sound and Editing - Will CrannExecutive Producer - Esther Garfin  ©2025 Alternative Food Network Inc.

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• From Marine to Chef: Suhan Lee’s Culinary Journey

  In this inspiring episode, Dr. Falquier is joined by Chef Suhan Lee, whose incredible journey takes us from his injuries in the Marine Corps to his creativity in the kitchen. Chef Suhan turned his passion for health and healing IBS into the creation of allergen friendly sauces. His story is one of transformation, innovation and purpose.  In this episode you’ll hear:2:00 – What happened to Chef Suhan after he was injured in the Marine Corps?4:30 – How do antibiotics affect the microbiome?6:15 – From being in the military to becoming a chef7:30 – The health story behind Get Saucy9:30 – How Chef Suhan created an allergen friendly Tikka Masala13:15 – Save time in the kitchen15:30 – What is an auto-immune protocol?17:10 – The goal of culinary medicineWebsite link: https://getsaucy.com/Credits:Host - Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing - Will CrannExecutive Producer - Esther Garfin  ©2025 Alternative Food Network Inc.

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• Who’s Paying for Food as Medicine & Culinary Medicine Programs?

  Chef and PhD Public Health Nutritionist, Dr. Deborah Kennedy, joins Dr. Falquier to explore the evolving role of food as medicine programs in healthcare, what current financial structures support these programs and what funding mechanisms need to change. Whether you’re a healthcare professional, policymaker, or simply passionate about nutrition and wellness, this episode offers valuable insights into what systemic shifts are necessary to make nutrition-based healthcare more accessible and sustainable.In this episode you’ll hear:2:50 – Difference between food as medicine and culinary medicine5:45 – What happens when medically tailored meals or produce prescriptions come to an end?6:45 – How can culinary medicine outcomes be measured to show clinical and cost effectiveness? 11:00 – Who’s funding food prescriptions, medically tailored meals and nutrition education?16:45 – Are there food as medicine programs outside the U.S.?23:00 – Who pays for culinary medicine coaching?24:30 – The future of culinary medicine28:00 – Book series: Culinary Medicine From Clinic to Kitchen31:00 – Dr. Kennedy’s Food Coach AcademyResourceHealth Affairs Journal, April 2025 I Food, Nutrition & HealthCredits:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing – Will CrannExecutive Producer – Esther Garfin©2025 Alternative Food Network Inc.

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