In this week’s podcast, we take a dive into the world of genetic research with Sherry Zhang, founder and CEO of Genopalate, an innovative company which uses the power of genetic analysis to assist consumers in identifying the foods that are most beneficial to their body and health.
During our conversation, Zhang offers insights into the rapidly growing field of genetics and explains in simple terms how that research can be used to assist consumers in taking control of their well being. She offers insights on the connection between genes and obesity, why a one-size-fits-all approach to nutrition is innately flawed and how genetics plays a role in the body’s ability to process compounds like lactose and gluten.
Along the way, Zhang offers insights into the technology behind nutritional genomics, explains the relationship between DNA and food and offers insights into how knowledge of an individual’s genetic make-up puts them into a powerful position to make better dietary decisions.
If you’re curious about how genetics impact health or would like to know more about how you can use your genetic data to make smarter decisions regarding your diet, Zhang provides a wealth of information to set you on your way. She also shares an opportunity for FoodCrush listeners to get a discount on a Genopalate DNA analysis.
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Got an idea for a topic we should consider for FoodCrush? Want to offer feedback on our latest episode? Email me at lori@staff.onmilwaukee.com. You can also give @FoodCrushPod a follow on Facebook, Twitter and Instagram.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
