How Eating Healthy Begins with Cooking Correctly with Chef Rich Rosado on The Healers Café with Manon Bolliger

In this episode of The Healers Café, Manon Bolliger (Deregistered naturopathic physician with 30 years of experience in health), speaks with Chef Rich Rosado who’s mission is to educate and empower consumers to manage and reduce chronic illness by using food as medicine.

Highlights from today’s episode include:

Chef Rich Rosado

So, one of the things we try to address is moderation of everything. So, I am a huge chocoholic. I will do anything for some chocolate. So, to go on something that said, listen, you can’t have chocolate anymore. I would have to question my living for the rest now because it’d be like, where you just took my chocolate away? What else is there? So, I would definitely we never say you can’t have this, you can’t have that because it’s not realistic and it’s not sustainable. You know, we want you to have that chocolate cake. But I mean, we want you to have pieces of it a portion of it a healthy portion.


Chef Rich Rosado

You see all these ridiculous diets, and a lot of them are just regurgitated diets from yesterday, you know, we’re going to change the name, we’re going to rebrand it, and we need to, you know, spit this out again. And I blame a lot of this on like, I call it social media university. You have a lot of people that go on social media, they cherry pick information, and then they get their doctorate in, you know, social media University, and they start putting this out to everybody. Well, I can only eat dandelions standing on one leg on Fridays, and this is the best way to get healthy is to do that. And then they promote it, promote it promote it and people actually start to believe it. So, what it does, is it makes a confused, and complicated, very, very complicated way of thinking of how to get healthy.

Chef Rich Rosado

Alright, so you want to make sure that your heart and your mind are together to say, I know we can do this, we can definitely do this, and then start eating healthy fats. Then start eating lean protein and stay away from the fatty proteins and good carbs, you know, stay away from the white carbs. Obviously, start to have a lot of different whole grains. And one of the things that we’ve seen, when we talk about this with a lot of people is they want to do the right thing they just don’t know how to. They don’t know how to cook brown rice, they don’t know how to cook barley, they don’t know how to cook this vegetable. We did a whole program for the city of Orlando out here. And what we…one of the things that we heard time and time again, is I didn’t know what that was,


Chef Rich Rosado is the CEO and creator of the 1PL8 Health and Wellness system™, 1PL8 C.P.C. (Culinary Preventative Care) Disease Management Program™, and 1PL8 Kitchen TV™. As host of the nationally televised 30-minute fun and educational cooking show, Chef Rich inspires and educates viewers to resource and use food as their greatest medicine. He is also the author of the book “Food is Our Greatest Medicine”. Prior to starting 1PL8, Chef Rich’s 20 plus years of experience has been as an award-winning chef instructor at Le Cordon Bleu and as a Personal Chef to entertainers, business moguls and professional athletes, which included NBA All-Star Grant Hill. As a skilled educator and expert in food and culinary techniques, he has educated and demonstrated healthy cooking classes for major hospitals and organizations, including Arnold Palmer Children’s Hospital, Florida Hospital, UF Health Cancer Center, Florida Diabetes Center, and the City of Orlando.

Core purpose/passion: 1PL8’s mission is to educate and empower consumers to manage and reduce chronic illness by using food as medicine. Our solution delivers on 4 areas: smart shopping, culinary techniques, food nutrition, and a social impact, to save our families, communities, and businesses. The power of food can reverse and prevent chronic illness, so we strive to serve the whole person–Mind, Body, and Spirit.

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About Manon Bolliger

As a recently De-Registered board-certified naturopathic physician & in practice since 1992, I’ve seen an average of 150 patients per week and have helped people ranging from rural farmers in Nova Scotia to stressed out CEOs in Toronto to tri-athletes here in Vancouver.

My resolve to educate, empower and engage people to take charge of their own health is evident in my best-selling books:  ‘What Patients Don’t Say if Doctors Don’t Ask: The Mindful Patient-Doctor Relationship’ and ‘A Healer in Every Household: Simple Solutions for Stress’.  I also teach BowenFirst™ Therapy through Bowen College and hold transformational workshops to achieve these goals.

So, when I share with you that LISTENING to Your body is a game changer in the healing process, I am speaking from expertise and direct experience”.

Mission: A Healer in Every Household!

For more great information to go to her weekly blog:

For tips on health & healing go to:


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About The Healers Café:

Manon’s show is the #1 show for medical practitioners and holistic healers to have heart to heart conversations about their day to day lives.

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Welcome to the Healers Café. Conversations on health and healing with Manon Bolliger. A retired and deregistered naturopathic physician with 30 plus years of experience. Here, you will discover engaging and informative conversations between experienced healers, covering all aspects of healing, the personal journey, the journey of the practitioner, and the amazing possibilities for our own body, and spirit.


Manon Bolliger 00:42

So welcome to the Healers Cafe. And today I have with me Chef Rich. His whole name is actually Chef Rich Rosado, and he is the CEO and creator of the One Plate Health and Wellness system. And it’s a disease management program. I think he’s on TV 30 minutes of fun and education that shows people, I guess we’ll get we’re gonna find out what it’s about like cordon bleu, which I like being French. Also, you’ve worked with business moguls, professional athletes, including the NBA All Stars Grant Hill, and you also have worked for hospitals in Florida I see for diet, Florida Diabetes Center. So, a wide breadth of different places to share your message on food. So, I want to my first question to you, first of all, welcome.


Chef Rich Rosado 01:49

I am so honored to be here, thank you so much for having me.


Manon Bolliger 01:51

Food has got to be outside of healing or beside healing and I think they can be combined is one of my biggest passions as well. So, I love cooking. And, I’m interested in you know, in so many different opinions about food, though the final opinion is my taste buds.


Chef Rich Rosado 02:16



Manon Bolliger 02:18

So welcome and what got you…what start, what came first you loving to cook? Or actually, the importance of health? How did all this happen in your life?


Chef Rich Rosado 02:35

I think for me, it was like a jigsaw puzzle. You know, first came, I would say the love of community and family first, you know, growing up we’re Hispanic. So, food is a huge part of our culture. So, every week, we’d have big family parties, and they would always end up in the kitchen. And my mom would cook for hours, and my grandmother would cook for hours, so I was always around there. So, I guess where the…that’s where the love of food started. And then I went to Marine Corps did my thing there, so then the health thing came about then. You know, because you really, I mean, you’re always active, you’re always exercising, and then from there getting out of there, I guess they just kind of molded together, and they didn’t really see, you know how important the role of a chef was, until I started to get my master’s degree. My master’s degree in education, I really kind of focused on, you know, healthy eating and how food can really impact someone’s health. And this is where it really started to develop, you know, to where it is today. So, we’re just a marriage there between, you know, my love of French and I’m classically French trained. So, obviously, I’m, like, I’m in love with food, you know, all aspects of it, I’m in love with it. So, you know, taking that and understanding that, you know, there’s little tweaks that we have to do and the little tweaks that we make, you know, when we cook, they’re not huge differences. You know, when you actually taste it, you actually taste the ingredients better. When we scale back on some things, when we don’t have so much fat in there, or so much sodium or we introduce different things in there, you know, we get to play with different flavor profiles, you actually get to taste it more than some of the traditional dishes that are just loaded with …


fat and all kinds of salt and things like that.


Manon Bolliger 04:23

Right, right. Is that so does that justify wine?


Chef Rich Rosado 04:28

Yeah, it does, of course, red wine. I mean, it is good for us. So, one of the things we try to address is moderation of everything. So, I am a huge chocoholic. I will do anything for some chocolate. So, to go on something that said, listen, you can’t have chocolate anymore. I would have to question my living for the rest now because it’d be like, where you just took my chocolate away? What else is there? So, I would definitely we never say you can’t have this, you can’t have that because it’s not realistic and it’s not sustainable. You know, we want you to have that chocolate cake. But I mean, we want you to have pieces of it a portion of it a healthy portion. But you can’t have the whole entire thing. And that’s what happens. You’ll see a lot of people will go on these really crazy fad diets. You know, they are restricted from everything. And they’re strong for about a week or two weeks. And then after that they break, and then they start to overindulge. And then whatever they did lose, or they did get healthy now it just starts to decline. And then we call it the monster. And then that’s when the monster emotional eating starts to take you.


Manon Bolliger 05:37

Right. Yeah, it’s all after the yo-yo, type of dieting. Yeah. So have you come, because my background, I’m a naturopathic physician, or was I gotta say, because I’ve put away my license now, but, you know, every time we heard nutritionalist, tell patients what to eat, we would go through the roof going, Oh my God, that’s how to kill a person. This is how we’re going to have you know, or this is why we have chronic disease, right? So, you know, we don’t see eye to eye, typically, but then it gets more interesting, we don’t see eye to eye amongst each other. You know, so some, you know, some people will believe that we need all raw foods then we have the Chinese medicine faction that says no, that will affect your spleen, and it could reduce your immune system’s strength and you need warming foods, and then we got to use the, you know, the Dasha is unbelievable use this. And it’s like, by the end of this, it’s we got the carnivores. We got the Ketos or versions of, and then you’ve got your vegans, and I’m sure there’s a million variations. And, you know, in the end, I don’t know, I’m looking at all this going. Wow, you know, I suppose it all could work on some level, in parts for some time, provided that you keep the essence of food, which is, to me, the enjoyment of it, the family, the traditions. And a level of moderation. I would say that I agree with that. But so that’s me telling you everything. I want to hear it all from you, what’s your idea of healthy, what works? What doesn’t? What have you seen?


Chef Rich Rosado 07:35

And that’s one of the things that I agree with 100%. You see all these ridiculous diets, and a lot of them are just regurgitated diets from yesterday, you know, we’re going to change the name, we’re going to rebrand it, and we need to, you know, spit this out again. And I blame a lot of this on like, I call it social media university. You have a lot of people that go on social media, they cherry pick information, and then they get their doctorate in, you know, social media University, and they start putting this out to everybody. Well, I can only eat dandelions standing on one leg on Fridays, and this is the best way to get healthy is to do that. And then they promote it, promote it promote it and people actually start to believe it. So, what it does, is it makes a confused, and complicated, very, very complicated way of thinking of how to get healthy. For the average person, you know, this stuff is nonsense. It doesn’t, and especially if you’re a single income, you know, single parent family, you know, I want to do the right thing. But now I have to either pay the mortgage or buy this organic food, because everybody’s saying, this is the best thing to have. You know, we get rid of all that. On a TV show. I know, you mentioned the TV show, we have a TV show where we go through all this, we cut through all the nonsense, and we just kind of really bring it back to the basics. You know, what does your body need, your body needs carbs, your body needs proteins, your body needs fats and vegetables and healthy fats and lean proteins, you know, so we just keep it very, very simple. And then you also need to exercise. You know, people think, well, I don’t have to exercise because I’m eating right. Well, that’s not true, you have to exercise also. And we’re not saying you have to go out and run a marathon, you know, but after dinner, maybe an hour after dinner, just go out for a walk, you know, just stay active. The amazing thing that I love and what I noticed in the Marine Corps, is the amazing thing about the human body is it can take so much and keep on going and keep on going and it’ll kind of adjust itself. You know, the more you push it, the stronger it becomes, the more you go, I mean, then you have to kind of get your heart and your mind aligned together. Because if you don’t have those, I mean I can live with you and cook every meal, and nothing would change though. Alright, so you want to make sure that your heart and your mind are together to say, I know we can do this, we can definitely do this, and then start eating healthy fats. Then start eating lean protein and stay away from the fatty proteins and good carbs, you know, stay away from the white carbs. Obviously, start to have a lot of different whole grains. And one of the things that we’ve seen, when we talk about this with a lot of people is they want to do the right thing they just don’t know how to. They don’t know how to cook brown rice, they don’t know how to cook barley, they don’t know how to cook this vegetable. We did a whole program for the city of Orlando out here. And what we…one of the things that we heard time and time again, is I didn’t know what that was, I didn’t know what that vegetable was. So, I never bought it because I didn’t know what it was. Or I didn’t know what this was, or I didn’t know how to cook that, or I didn’t know how to do this. But once they taste it, they loved it. And a lot of them were kids. So, a lot of the kids were the ones that were like, wow, this is pretty amazing. And it was vegetables, a lot of vegetables. You know, so we, our main mission is to really kind of empower and educate consumers on what is healthy and what is nonsense. You know, we do a lot of grocery store tours as well, you know, where in the grocery store should you be? Yeah, you know, the wood, a lot of people don’t know that inside perimeter of the grocery store the shelves for a shopping center, like for, like a food shopping center. That is very, very expensive real estate. Because a manufacturer will pay a lot more money to be eye level at different, at different like aisles, right. So, the cereal aisle, you know, obviously they’re going for children there. So, you’re more colorful ones are going to be eye level to kids. You know, some of the other things more for adults are going to be more eye level for adults. So, they pay a lot of money to be in there. And then there’s going to be…


Manon Bolliger 11:14

I’ve avoided the middle forever. Just go to the outside.


Chef Rich Rosado 11:35

And you don’t need the middle. There’s nothing really in the middle that you need. Everything you need is on the outside perimeter. You know, one of the most expensive we always through a trivia question out. What are the most expensive items in a grocery store? Ever think about it?


Manon Bolliger 11:53

Most Expensive.


Chef Rich Rosado 11:55

One of the most expensive Yeah.


Manon Bolliger 11:59

I don’t know.


Chef Rich Rosado 12:00

Everybody thinks it’s a protein. Everybody that goes for the fish or that the salmon or you know, or those. It’s actually a bag of potato chips.


Manon Bolliger 12:10

Oh, for the quantity, quality, nutrient.


Chef Rich Rosado 12:15

Also, for the price too, you’re spending six $6 on about 12 ounces. Not even a full pound. So, it’s one of the most and if you look at their aisle, it normally takes up the entire aisle. Where if you look down other grocery store aisles, it’s a quarter to half, you know, different products, except the potato chip aisle takes up the entire aisle. So, it’s pretty, it’s pretty fascinating when you when you go in and you look at how a grocery stores setup. But one of the easiest thing to do is just remember, yours is around the outside perimeter. That’s where you shop. Nowhere in the middle do you need anything.


Manon Bolliger 12:52

Yeah, well, that’s, you know, like, because many patients told me Well, you know, I read the ingredients of what I buy and I say well, you should buy things that don’t have ingredients list. And it’s like and if anything has the word die, because many pesticides and food preservative start with the word die, right die something you know. And as I said, I always told my kids, I wouldn’t eat anything that would start with die. Why would I want to die?


Chef Rich Rosado 13:24

Yeah. In some of these, like one of the things, like we would definitely never ever stress is reading labels, you know, we’d get if you’re reading labels, that means you’re shopping in the center. Carrots don’t have a label, leeks don’t have a label, garlic doesn’t have a label, all these things don’t have a label. This stuff in the middle has a label and you almost need a science degree, you know, to understand the chemicals that are in there. You know, even if something says like natural flavors, but still that natural flavor is a chemical compound that they’re using to give it that natural flavor of what they think it should taste like.


Manon Bolliger 14:00

And that’s one of the biggest misconceptions. You know, it’s like, they even was it…it was a juice. I mean, it had every word that made me think. And again, juice is a problem too, because it’s far too concentrated sugars. But let’s say you’re traveling and you want a juice you still be super careful, that they don’t on top of that add sugar, that it actually is real because they can market it in such a way that the language is so deceptive, that you’re basically not buying anything that’s good and only things that are you know detrimental to your health, right.


Chef Rich Rosado 14:46

We always say it’s almost like you’re going up against a billion dollar company that can manipulate that label to say whatever you want it to say, you know, so we’re always in like kind of a losing battle. If we play their game.


Manon Bolliger 15:01

If we play their game, I think that’s, I think that’s the key, it’s the same thing of what we put in our bodies, whether it’s in our mouths or any other means that we’ve had to deal with, you know, you’ve got to read what’s in the ingredients as if you’re going to put things that has ingredients, you know. And you’ve got to just ask the questions, because the whole industry is not…I mean, it’s created for profit. It’s not created for health. And, you know, we don’t have health care, we have sick care, you know, as far as I’m concerned.


Chef Rich Rosado 15:37

No, I agree 100%. You know, people don’t want to, and I don’t want to say people don’t want to, but it seems like the system doesn’t want you to get better. You know, me as a pharmaceutical company, you are my cash cow, I don’t want you to get better. I just want to keep you stringing along, stringing along, just keep you alive, just so you can keep on paying me every month for all the medicine I’m giving you. I don’t want you to use food as medicine, I don’t want you to get in those kitchens and start cooking your way to health. You know, I don’t want any of that I want you to stay sick, enjoy your junk food and stay sick.


Manon Bolliger 16:12

That’s pretty well…yeah, I mean, that’s definitely how I see it. And I think, what do you find is the hardest thing? Or by the time people come to you, or, you know, what is it that they’re looking for?


Chef Rich Rosado 16:32

Most people, what they’re looking for is an I don’t want to say a quick fix, but they’re looking sometimes for that, you know, some of the things that you know, right off the bat, we try to align, you know, we try to align the heart and mind together, no, we try to work as the whole person. You know, it’s not just eating, but you’re a whole person. So, I need to get you from head to toe, like all working in one, you know, one motion one direction, you know, so we got to get your heart aligned with your mind. So, you really understand that it took you 15-20-30 years to get to this point where you’re at chronic what your chronic illness, whatever it is. There is no magic pill, that’s going to reverse this process. It can be reversed, and it doesn’t matter, and this is the great thing, it doesn’t matter what stage you’re at, it can always be reversed, or endo prevented. But we have to make sure we do the right things. But we have to make sure that we start eating properly, we have to make sure that we’re starting to exercise we have to make sure you know what are we putting into our bodies, and we’re drinking juice. And one of the I don’t drink juice at all, you know, I drink two things, I drink my water, and I’m a coffeeholic. So, I’ll drink my coffee. And that’s it. I’m not a big fan of juices. And if you look at juicers, they have some of them, not all of them, some of them have just as much sugar as in a can of soda. No. So yeah, so nutritionally, that’s like, you’re not really doing anything great for you, you know, but we, we really try to get them to think in a more positive way in a more positive manner about what food is. And to really understand that what you’re putting into your body, you know, is it can either be your greatest form of medicine or your slowest form of poison, you know, this is how, you know how food will work.


Manon Bolliger 18:12

And especially that, you know, sugars, and sometimes the over process sodium so that they put in the salts, all of that it’s addictive to you know, MSG is addictive, you know, you kind of, you know, if you start down that road, it’s like, it’s really, it’s grown. I mean, I don’t, I find it really disgusting, because I don’t eat those foods. But it doesn’t take that long from the people I know, that used to drink, you know, Coke. And that was like, they had to have that. And then they had to have their chips and slowly getting rid of that and replacing it with foods that actually nourish your body. Your cravings change. You don’t need…you don’t feel like you need to have these things, you know, so I’m sure you’ve seen the same.


Chef Rich Rosado 19:08

We see it all the time. And when we get feedback, the feedback we get is, yeah, I did have an urging for that like McDonald’s burger. But after I took one bite, it was so salty. And it sat in my stomach for so long I couldn’t even finish it. And that’s when we know Okay, boom, you got it. You did it. Because now you start to take that personal responsibility and say, I’m not eating that junk food anymore. I know what’s well, what tastes good, and I know this stuff is really bad. So, I mean, and that’s where, you know, ultimately, we want to be is to be able to get you to see, you know, okay, this is not good for me. I’m going to take ownership of my own health from now on.


Manon Bolliger 19:45

So, do you think the biggest problem in the food industry is the nonfoods? You know is it is that that or is the debate you know, more like whether we should have been beans and lentils or whether we should have, you know, like, what level do you see the biggest problem in your exposure or the people around you?


Chef Rich Rosado 20:10

As far as a consumer? As far as the consumer, one of the biggest things that we see is it’s a lack of education. And then it’s just compounded by like social media University, just laying more nonsense on top of more nonsense. And so, I mean, even if you try to do the right thing, you don’t know what is right, or what is wrong anymore. You know, most of the people we’ve seen today don’t know good nutrition from poor nutrition, or good food from bad food anymore. You know, you see this a lot when you hear people kind of debate, which fast food is healthier for you. You know, is this chicken place that fries everything better for me than this McDonald’s place? It’s like, no, they’re all no good for you. You know, you shouldn’t be stopping at any of these places. Yeah, you know, so we see, it’s a huge lack of education, that people don’t know how to cook anymore. And what they do is done improperly. Because once you overcook, obviously, vegetable or anything, and this is even if you’re even cooking vegetables, once you overcook it, it’s nutritionally devoid of anything anyway. You know, so they make it mushy, it’s disgusting. And then nobody wants to eat it anyway, they were cooking proteins are they’re trying to get like these very expensive proteins, and then they cook it. And in application that doesn’t really work with it, you know, or they take a vegetable, and they try to cook something new. And again, they cook it in an application that doesn’t work well with that product. You know, so we always try to align, you know, different, like root vegetables aren’t necessarily good for sauteing. You know, it’s a really hard item, we want to do different cooking applications for that. So, with that, I would say that the biggest thing is a lack of education, you know that we see people.


Manon Bolliger 21:44

So now talking about real foods. Okay, so we got the first level, which is getting the real foods. But once we’re talking about everything that is truly a food. What do you think the biggest misconception…well you kind of you addressed the cooking methods? But that’s lack of knowledge. You’re right on that. But what’s the biggest misconceptions about food as far as you can see,


Chef Rich Rosado 22:14

Well one of the other things that we see is just, we call it smart shopping. So, we have, how to, again, how to go to that grocery store, and how to choose foods properly. What’s in season, what’s not in season, we always go with this organic versus conventionally grown debate. And I am definitely not an organic person. You know, nutritionally, it’s the same thing as a conventionally grown. So, one of the things that we find is, you know, this is there was such a heated debate before that people would not buy something because it wasn’t organically grown.


Commercial Break 22:47

Manon Bolliger here. And I want to thank you for taking actionable steps towards engaging your healing journey, and helping others discover their path by watching, sharing, subscribing, and reviewing these podcasts. Every review and share helps spread the word on these different perspectives and choices and options for healing. And to thank you, I’d like to invite you to sign up to my free seven sequence email tips on health and healing for everyday life. You can go to, thanks so much.


Chef Rich Rosado 23:27

You know, so they would forego that and Okay, I can’t have that. Fresh versus frozen. We’re always pushing frozen veggie, you can get frozen vegetables, nothing wrong with frozen veg, it’s just as good for you. But again, we just have to work with it a little bit differently to make sure you get the quality product that you’re looking for. So, it comes out like a fresh product. You know, so that would be probably the biggest thing is the misconception that eating healthy is expensive for me.


Manon Bolliger 23:52

Okay, so here’s a question for you. I actually did a study way back on organic versus commercial foods. And what I found is that like you said, nutritionally, it actually is the same but what was interesting in when they fed the foods for example, to chickens, the chickens who ate the organic food, produced more eggs and much healthier eggs then when they took the nutrients simply out of the commercially raised foods. So, from that, this is ages ago. It’s like what I don’t even want to say how many years but a lot of years well over 30 let’s say. Anyway, but the thing what I realized too, is there’s an impact from pesticides that I think we can’t neglect, and you know, now they’re spraying herbicides and pesticides and all this from airplanes on all our fields and our trees and our, you know, wild forests and where we can get mushrooms. And so, I’m looking at all that going. Those are harmful. They’re chemicals, you know, it’s like, they’re like preservatives, but they’re going to preserve your body. So, what do you say to that argument?


Chef Rich Rosado 25:21

That I mean, that’s always like, we get this argument all the time, that’s always the second place that everybody goes to, once you kind of squash the whole, you know, organic and conventional are the same thing, nutritionally, they always go, Well, there’s pesticides, UC Berkeley actually did a paper and found that organic uses pesticides, they’re organically use the kind of organic erode pesticides, but they are still chemical pesticides that they use. And what they found is the difference between the organically used pesticides, and the conventionally is the conventional uses less pesticide than the organic one. The conventionally grown is also or the conventionally used pesticide is also regulated, where the organic is not really regulated. So, one of the things that they found was, it also took seven times it was a seven to three ratio, seven times of organic spray to three times of the conventionally grown pesticide to actually get the same amount. And the organic grown actually had a negative effect on the environment. And it actually killed aquatic life. And this is one of the bigger ones, I think it’s a pyrethrin and amidine. It’s, I think it was those two that were called on there. So, they both use pesticides. I mean, to that to say that they don’t is not, it’s not a true statement. You know, are they different? They are different yes, they are different.


Manon Bolliger 26:46

They’re different, though. I, from what I understand. I mean, I’m not, you know, I do grow vegetables, I don’t add anything to them to my soil. You know, in that sense, I mean, I make sure that it’s rich, that I have worms and that it’s alive. But um, you know, and I put, you know, plants that repel around, like, you know, using that kind of thinking, but, um, I mean, I certainly, I wouldn’t…I don’t I don’t buy any of this stuff. I mean, obviously, not Roundup, but nothing else, you know, so, I don’t know, I’m surprised by that. That statement, I’d have to look at that study. But what about, what’s it called not phospholipid, I always get it wrong. Ah, this chemical that is now everywhere, even in our bloodstream. So, I’m blanking on the name of it. But it’s causing all kinds of problems in our society. You don’t know what I’m talking about right the name?


Chef Rich Rosado 27:51

No. And again, I think this is what we always do, we always grab something. And again, the good thing is we have enough data that can show okay, this conventional stuff grown is, you know, this is the chemical that they use, and this is the bad stuff about it. Okay, we can make changes from that with the organics if there’s not enough data to prove anything. So, they can say right now, whatever they want. And since there isn’t enough data to support it, you know, we have to take it as their word, I would never trust anybody, that spraying stuff on food, whether it be organically grown to conventionally grown, you know, that doesn’t have the data to support that I’m going to put in my body, or in my kids bodies, you know, I want to make sure that it’s understood that it’s really researched. You know, so we understand what are the side effects of it, a lot of the, like the manmade was we’ll call it just manmade pesticides, have a lifespan, you know, they might have one month to month, whatever it is lifespan, and then they’re kind of printed in or where this content or the organic stuff isn’t, because it’s not regulated yet. And it did not fully regulated. It’s, it has a lifespan forever. So even if I bite at the store, it could still be on that product. You know, and we always want to I mean, you want to wash your vegetables. No matter what you get, always wash them, you know, where they were organically grown or conventionally grown. You know, but this is one of the things that I think we always do we always grab one chemical. And then we jump on that. And but what about this? Well, what about this? And what it does to the consumer is it just, it confuses them, it scares them. And then you just scared me away from using vegetables at all now? Because I didn’t know what to eat anymore. So now I gotta take some of these crazy diets and be like, well, I’m gonna be a carnivore now just eat meat. And it’s like, no, you can’t do that either.


Manon Bolliger 29:33

I mean, it’s a good point that there may not be the level of research, just because it tends to be usually smaller, local industries that do that. There’s a few big ones, you know, but you’re probably right there isn’t the same amount of research. So that’s an interesting, interesting point. I’m definitely going to interview somebody who’s into organic farming.


Chef Rich Rosado 30:05

I mean, one of the things I would stress is that because we talked to a lot of farmers, we talked to organic farms and we also talked to, like conventional farmers. And we did it with the meat industry also because we want them to know that the real difference, you know, between both, and you’d be surprised what…and again, I’m sure it’s, it’s their relationship with each other, but they’re always well, this guy does this, and this guy does that. And they’re always pointing fingers back and forth. So, you really can’t get a clearer picture on you, obviously, the organic farmer is going to have his organic biased opinion on why this is great. So many conventional farmer is going to have his bias opinion why this is great. You know, so you have to kind of do the research and really understand, okay, well, what am I going to do? You know, I don’t want you I don’t want to scare you away, though, from eating vegetables and from eating a healthy diet. I want you to eat this stuff.


Manon Bolliger 30:55

I think I mean, I do think that if cost is the number one thing, you know, that, yeah, it’s better to eat vegetables than not, you know, the other part I can’t I can’t speak yet. But I I’m hearing what you’re saying intrigued me. Free range, compared to sorry, like chickens that are free range, or that are not it? What’s your opinion on that?


Chef Rich Rosado 31:21

I think it’s nonsense. You know, the free range definition, if you look at the legal definition, free range means they have about 10 feet of space in that pen to move around. That’s not what the image you would think of when you think of free range. You know, when I say free range, like and again, when I was at Le Cordon Blue, I taught at :e Cordon Bleu. And we would I would throw this out all the time. When I when I say free range. What do you think? You think happy chickens, hillsides, eating bugs? No, that’s not free range, you know, free range of legal definition is you have about 10 feet, each chicken has about 10 feet of space, in a pen.


Manon Bolliger 31:54

I think, you know, you’re right, in the way the word is used. But you know, there’s like here in Canada, we have a lot of like, small community local farming, and what’s that called farm to table, you know, and they definitely have way more than 10 feet, like, you know, same with the animals, right? Do you think there’s a difference in the, I was gonna say, the health of the animal, depending on how they’re looked after both physically as in what goes in them, but also the environment that they’re in? Do you think it makes a difference?


Chef Rich Rosado 32:33

No, of course, I think it makes a difference. But again, and this is when people take this argument, they always paint the farmer, like the animal farmer as a villain. And we went to the chicken farms, and we actually talked to them, and they actually love their animals. You know, these are animal lovers that they do, just because they make chickens for slaughter, does not mean they don’t care for animals, they do care for their animals. And I don’t want to paint them as like, they are like, Oh, they’re just animal lovers. But again, if you think of it as a business kind of sense, you know, every chicken I raise that I have to put the money out first, I want to take care of it because I need to recoup that money. You know, a slaughterhouse is not going to buy a chicken that’s beat up old or sick now, but I already paid for that. I already fed that chicken for so long, I already, you know, I really took care of it and everything I need to recoup that money back as a farmer. You know, so obviously, they want to take care of their chickens and they want to do the right thing. We always make this comparison also between small little farmers that produce just for like five people versus commercial farmers that we have a country to support. You know, if we could do it with the small little mom and pop shops, and we can support the country. That would be great. That would be a totally different discussion, but we can’t. So, we’re kind of comparing apples and oranges here. It’s not fair. You know, it’s not fair for the commercial farmer who is really trying to do the right thing. You know, but again, you Oh, and again, you always have a nut job in here somewhere who is just it’s just a bad seed. He’s a bad apple. You know, I’m saying, and these are the ones that people really look at this guy look at this guy, but the majority of farmers are not like that. And I can’t raise anything, I’m not if I can’t even raise a flower, I killed flowers. So yeah, and that I don’t have any bison and I just want people to understand the truth about this stuff. If we’re gonna make comparisons and others, make honest comparisons and see how this can work. And again, we have a country to feed you know, we have to do what’s right for the country and feed them and I totally agree with you with the pesticides I want to make sure that we use as less as possible and I want to make sure there is you know, as regulated as they possibly can be so you know, my kids are healthy because I’m feeding my kids this stuff.


Manon Bolliger 34:48

Okay, let me get you on oils. So, what’s the deal with canola oil, avocado oil, olive oil vegetable oil, what’s your thoughts?


Chef Rich Rosado 35:02

Yeah, all these all these social media University again, striking and being Oh, you gotta get avocado oil, you have to get coconut oil, you gotta get this oil and that oil we stick with extra virgin olive oil or just olive oil. You know olive oil has got the most kind of data that proves everything, it’s got the most research that proves it. It lowers your LDL, I mean it raise your HDL, I mean, it’s good for you. And, and this is where we really kind of shine is that when we cook, I want you to use and if you have proper technique, we’re only using one tablespoon of oil in the entire dish, you should never really pick out an oil or use that much of that oil that is going to have any kind of nutritional impact on you. You know what I’m saying? You know, when I’m cooking, I’m only using a tablespoon. I’m not getting really much out of that tablespoon of anything. Alright, if I’m using more than that, then obviously, my technique is incorrect, because I don’t need that much oil to cook anything.


Manon Bolliger 36:02

Okay. So, without giving away all your secrets, but it is about public education. So, let’s say that you’re cooking something I don’t know, you know, like, a thigh of a chicken. And then then you’ve got some vegetables. I don’t know, maybe it depends on the pan you use. But how would you go about…like, how would you put a meal like that together so that you use no more than one tablespoon.


Chef Rich Rosado 36:37

And this is where like the TV show, we talked about it on the website we talked about it also is the different metals that we use for pots and pans. Because each metal is going to have different characteristics. And it’s going to help us one way or the other. One of the like, we’ll just take cast iron for one, cast iron is a great man, I love cast iron. You know what it does, it takes a little bit longer to heat up. But when it gets hot, it retains its heat. One of the things like if we’re going to sauté, we’ll just take a chicken breasts, I’m going to sauté a piece of chicken breasts, then add vegetables to it afterwards, I’m going to take my pan heated up first. And then we’ll take my cold oil because obviously it’s just room temperature, I’m gonna put my one tablespoon of oil in there, what happens is that pan touches or that oil touches the pan, the viscosity of the oil changes. So now that one tablespoon has just spread, and now I can cover the entire bottom of the pan. I’m gonna put my chicken in there, cook it off, flip it to the other side, I’ll get a beautiful sear on it. Because we have enough heat in the pan and we have just enough fat where I can get contact. I flip it over cook the other side 8-10 minutes, I take it out and then I’m gonna add my vegetables to it. If for some reason the paint is really, really dry. And this is what sometimes tend to happen, you know that that oil has been absorbed. When I add my vegetables to it, the only thing I’m going to add now is a little bit of water. Not enough to drop the pans temperature but just enough where nothing burns, you know, we drop it where okay, now my vegetable continued, you know can continue to cook. You know, so we don’t need to add any more oil after that point. One time, one tablespoon. That’s it. But it takes technique to get to that point. You know, most people will put way too much olive oil in there. And then when the viscosity changes, it doubles almost in size there now I’m pan frying or deep fat frying when you know, that’s definitely what you know, we don’t need to do that stuff at all. Yeah. But again, it also depends on the pans whether you have cast iron, stainless steel, aluminum, copper, some of these crazy, wonky ones that you see today that are all coated with all kinds of chemicals and stuff like that. You know, we talked about the chemicals that are sprayed on our on our vegetables, but yet we go by these cheap pans that are loaded with chemicals.


Manon Bolliger 36:37

Yeah, Teflon.


Chef Rich Rosado 36:40

Yeah. And I’ve used a lot of them. And you’ll see once you bring it up to a certain point, you can smell that chemical. If I can smell it, you’re ingesting it.


Manon Bolliger 38:56



Chef Rich Rosado 38:58

So, these are the things that you know, and I don’t, I’m not into changing anybody’s mind. If you want to buy organic after this, you buy organic. You do whatever you want, whatever makes you happy. That’s what I want you to do. The only thing I want you to do is have a complete picture and honest picture of what is real and what is not real. I have no dog in a fight. I just want you to eat healthy, I want you to be happy. You know, I want your kids to be healthy. I want this…you know this chronic illness to go away. You know, I want levels of childhood obesity. I want that to go away. I just want you guys to be happy. That’s all you know, I want


Manon Bolliger 39:34

Yeah. No, I can see that. I mean, you started off saying you know cooking fun and family. You know, and I think this is such a thing that we need to come back to that. You know, and I think that is and the love of food that it’s actually something that is fueling us you know that is feeding us. It’s not just like, junk so that we stay awake another 10 minutes and then need another thing. You know, it’s like, food has so much value. But, you know, we are actually like, past our time here. So, I knew that we should start our conversation this weekend. Anyway, there’s been a total pleasure. Yeah, having this conversation with you, and thanks for raising these points. I look forward to yeah, just looking at this because I think there’s often, we’re not comparing apples with apples, you know. And yet in a more decentralized, small scale, you know, things we can’t neglect, the things that are happening, like the chickens having more eggs, those are truths, too. So, it’s like, how did we get to this, but I think the point you’re making, which I agree is it’s better to eat real things. And then really start with that and cut all the junk food out in the central lanes. You know, I think that’s super important.


Chef Rich Rosado 41:11

Oh, yeah. No, I agree with you 100% and that study with, you know, with the chickens and things like that. I mean, I think one study done, I don’t think really proves a point.


Manon Bolliger 41:26

No, no, no. Something that stayed with me, you know, because, and that’s the thing, too, is, you know, where do people put money behind studies? Right, like, I mean, if you go into research now, there’s many subjects we’ve been talking about, which I won’t, but, you know, like, you have to really look at what the, you know, is it research done by the industry? Is it independent research? And are we comparing real things with real things?


Chef Rich Rosado 42:01

Yeah, I think where a lot of people like there was a study done on sugar, which kind of blew me away that’s like sugar was, it wasn’t a bad thing for you. And then when you go deeper, it was like, sponsored by like Coca Cola. So, like a soda company. Okay. Yeah, that makes like total sense. Now, why you would come up with that kind of findings. You know, but I think a lot of people need to go more towards the peer reviewed studies, to really understand, you know, okay, what is all this food mean, you know, what is this for? What is that for? You know, what are these studies really proving, and then you can kind of make your own point and do that. Some of the other things I just wanted to say, you know, I’ve cooked for athletes, pro athletes, that are at the highest level of physical nutrition, and you know, and physical…like, their, their performance. You know, and what they eat is, is kind of shocking to, you know, what a lot of people would think they, you know, a lot of people I’ve talked to all they must eat organic, this and organic that and it’s like, no, they don’t, you know, they eat, they eat a lot, they eat a lot of food, you know, but it’s wholesome food. You know, a lot of them I’ve never worked for anybody was like, well, you have to get this or this or this, you know, it’s always been make it healthy, and I’m ready to eat, and I just need to eat a lot of it. You know, but again, their diets are totally different than the average person’s diet. You know, you’re talking about pro athlete who works out for a living versus Bill who just sits on a computer for 10 hours a day, you know, doing nothing. Yeah, you know, obviously, Bill’s diet is gonna be a little bit different than, you know, everybody else’s diets, like a pro athletes diet, you know, but we want to make sure that everybody understands that, you know, I just need you to eat, eat vegetables, you know, stay with a good carbs, you know, don’t go on these crazy fad diets, because none of them will work. And that again, like you were saying that rollercoaster of emotion is what really brings people to that emotional eating. And that is a danger in itself right there.


Manon Bolliger 43:55

All right. Well, Chef Rich, thank you so much.


Chef Rich Rosado 43:58

Oh, thank you so much. I’m seriously honored to be on here. Thanks so much for allowing me to kind of ramble on for 30 minutes.


ENDING: 41:33

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* De-Registered, revoked & retired naturopathic physician, after 30 years of practice in healthcare. Now resourceful & resolved to share with you all the tools to take care of your health & vitality!