Oct 31, 2022
Dr. Anthony Gustin sat down with Dr. Stephan van Vliet to discuss his work on the nutrient density differences between pasture-raised grass-fed meats versus conventional grain-fed meats.
Dr. van Vliet’s research goes beyond just the omega fatty acid level differences and dives into other important nutrients that we don’t often focus enough attention on.
Dr. van Vliet also chats about what the soil health has to do with the health of the animal and how this affects those who eat it, how plant-based meats compare, how grass-fed meat is comparable to endurance athletes, and so much more.
You’ll also learn about Dr. van Vliet’s background and how he found himself studying nutrient density differences in protein sources.
If you’re not familiar with Dr. Stephan van Vliet, he earned his PhD in Kinesiology and Community Health and his Master’s degree in Nutrition Science.
He’s also a member of the Duke Molecular Physiology Institute within the Duke University School of Medicine and he’s currently an assistant professor and researcher at Utah State University.
Dr. van Vliet’s work has also been published in the American Journal of Clinical Nutrition, the Journal of Nutrition, and the Journal of Physiology.
When you tune into this episode, you’ll hear about the following topics:
Resources mention in this episode: