healthquest podcast

Holy Basil has many beneficial uses and preperations, but the key is finding what's best for you.

earth friendly products

WholeFoods Magazine Publisher Heather Wainer interviews Kelly Vlahakis-Hanks, CEO of Earth Friendly Products, and Jenna Arkin, Earth Friendly Products' Product Development Director, at the opening of their new facility in Parsippany, NJ on Earth Day 2015.

Posted on WholeFoods Magazine Online, April 23, 2015

spriulina brain

An interview with Paula C. Bickford, Ph.D., professor of neurosurgery and brain repair at the University of South Florida and senior research career scientist at James A. Haley VA Hospital in Tampa, FL. Nutrex Hawaii 2015 Nutrition, Health & Fitness Summit.

Posted 4/22/15

Gerry Cysewski Nutrex Hawaii

An interview about astaxanthin/spirulina production with Gerry Cysewki, Ph.D., founder and chief scientific officer at Nutrex Hawaii. Nutrex Hawaii 2015 Nutrition, Health & Fitness Summit.

For more information, also see Nutrex Hawaii Reveals One-of-a-Kind Astaxanthin Facility in HI.

Posted 4/22/15

healthquest podcast

The benefits of tocotrienols from annatto. 

Watch the archived version of Thrive Probiotic's webinar on probiotics, hosted by WholeFoods Magazine. Expert presenters describe about a fresh and innovative way to use probiotics to support immune and digestive health.

Learn the secret to great skin and strong bones in this WholeFoods Magazine exclusive interview with Marita Schauch, N.D., who has a new book entitled Collagen: Myths & Misconceptions. In this segment, you'll learn how these supplements work and why Dr. Marita supports their use. She also discusses her other new book, The Adrenal Stress Connection.

WholeFoods Magazine talks with one of “America’s Top Doctors” Dennis Goodman, M.D., who has a new book called The Thrill of Krill. Learn what to look for in a krill supplement and why he recommends this form of marine oil to his patients.

WholeFoods Magazine speaks with NASCAR driver Parker Kligerman about living with celiac disease and his new partnership with the Gluten Intolerance Group (GIG).