Podcasts about british nutrition foundation

Join Raheel Ahmad for Thursday's show from 4-6pm where we will be discussing: ‘Fasting: Nourishing the body, enriching the soul' and ‘Ukraine War' Fasting: Nourishing the body, enriching the soul Join us as we explore the powerful benefits of fasting for overall health and well-being. We'll dive into different types of fasting, from intermittent to extended, and discuss how they can boost metabolism, improve digestion, and even support longevity. We will provide practical tips on how to incorporate fasting safely into your lifestyle. Tune in to learn how strategic fasting can help you feel energised, improve mental clarity, and take control of your health. Ukraine War Nearly three years since Russia's full-scale invasion, the war in Ukraine remains a defining global conflict. With shifting military strategies, uncertain Western support, and secretive US Russia talks, where does Ukraine stand today?How has global attention shifted amid other crises, and what does this mean for the future of the war? Join us as we break down the latest battlefield developments, political maneuvering from leaders like Zelensky, Biden, and Trump, and the evolving role of media narratives. Guests: Bridget Benelam - Nutrition Communications Manager at the British Nutrition Foundation. Leslie Kenny - Founder and CEO of Oxford Healthspan Dr Mukesh Kapila - Leading expert in humanitarian crises and conflict response. As a former UN humanitarian chief, he exposed the Darfur genocide and has worked extensively in war zones, advising on international aid, human rights, and crisis diplomacy. With his experience in conflict-affected regions and global policy, he offers key insights into the humanitarian impact of the Ukraine war. Abdul Wahab - Big Iftar Rep, Happening this Saturday at BF Producers: Sabiha Tariq, Aisha Aullybux

Take a trip around the supermarket and you'll see shelves of products claiming to be 'high in protein'. Scroll through your social media and you'll find beautiful, sculpted people offering recipes and ideas for packing more protein into your diet.Science presenters Dr Julia Ravey and Dr Ella Hubber have noticed this too. They wanted to unpick the protein puzzle to find out what it does in our bodies and how much we really need. Can this macronutrient really help us lose weight, get fit and be healthier?Along the way, they speak to Professor Giles Yeo from the University of Cambridge, Bridget Benelam from the British Nutrition Foundation, Paralympian hopeful Harrison Walsh, and food historian Pen Vogler.Presenters: Dr Julia Ravey and Dr Ella Hubber Producer: Alice Lipscombe-Southwell Editor: Martin SmithCredits: @thefitadam/@TSCPodcast/@tadhgmoody/@meg_squats/@aussiefitness

Take a trip around the supermarket and you'll see shelves of products claiming to be 'high in protein'. Scroll through your social media and you'll find beautiful, sculpted people offering recipes and ideas for packing more protein into your diet. Science presenters Dr Julia Ravey and Dr Ella Hubber have noticed this too. They wanted to unpick the protein puzzle to find out what it does in our bodies and how much we really need. Can this macronutrient really help us lose weight, get fit and be healthier?Along the way, they speak to Professor Giles Yeo from the University of Cambridge, Bridget Benelam from the British Nutrition Foundation, Paralympian hopeful Harrison Walsh, and food historian Pen Vogler.Presenters: Dr Julia Ravey and Dr Ella Hubber Producer: Alice Lipscombe-Southwell Editor: Martin SmithCredits: @thefitadam/@TSCPodcast/@tadhgmoody/@meg_squats/@aussiefitness

In this Best Possible Taste interview we return to Airfield Estate, an urban farm and organic garden in South Dublin to meet CEO Claire McEvilly to find out more about her vision for Airfield. Airfield Estate is a leading Dublin tourist attraction and Dublin's sustainable food hub - a place where people can reconnect with where their food comes from.  Claire is a public health nutritionist by background. Before joining Airfield, she worked in communications roles in the UK and Ireland for various organisations including the British Nutrition Foundation, the University of Cambridge, UCD and global food multinational Danone. She is a former member of the Safefood Advisory Board – one of the all-island bodies, Strategic Advisor to BLab Ireland and Chair of the Advisory Board All Ireland Science Media Centre. THE BEST POSSIBLE TASTE CELEBRATED 10 YEARS ON AIR IN 2023 MAKING IT IRELAND'S LONGEST-RUNNING FOOD & DRINK RADIO SHOW & PODCAST.

The UK Investor Magazine was delighted to welcome Judith Batchelar OBE, Non-Executive Chair of MicroSalt, for a fascinating conversation focused on reducing sodium intake, the health benefits of doing so, and the regulatory environment supporting action on salt.Judith started her career in biochemistry before spending 35 years in the food and food retail industry, serving as a director of Sainsbury and Safeway and in senior roles at Marks & Spencer. Judith is a Fellow of the Institute of Food Science and Technology and the President of the British Nutrition Foundation.Our discussion is dedicated to the millions of people who die prematurely each year from cardiovascular diseases and the actions undertaken by governments and businesses to help fight the overconsumption of sodium.The World Health Organisation has recently released research concluding every $1 spent reducing sodium intake can save $12 in healthcare costs treating people impacted by cardiovascular disease.MicroSalt has developed a low-sodium salt technology that reduces sodium in salt by up to 50% and has inked agreements with one of the world's largest snack food companies, among many others. Hosted on Acast. See acast.com/privacy for more information.

Welcome to the Humans of Nutrition Podcast brought to you by Registered Nutritionists Anna Wheeler and Prof Danielle McCarthy. In this podcast Anna and Danielle chat to Alyson Greenhalgh-Ball, founder of Conscious Impact and an executive with over twenty-five years' experience in the public health sector and across food systems - spanning healthcare, academic, commercial and non-executive director roles; and as a global nutrition lead within the food industry at the Kellogg Company. Alyson is a board member for numerous private and public sector organisations, Vice-Chair of the British Nutrition Foundation and an active member of the United Nations Sustainable Development Goals 2 Advocacy Hub. Alyson has certainly packed a lot into her professional life to date, and she's keeping up the pace now. Following years of career pivots, she modestly asserts that she has always done the same thing regardless of the role – that is “talking about health and food and nutrition”. Starting from studying dietetics, Alyson has made an art out of spotting good opportunities, which has led her from epidemiology, through health technology, health communications and a global lead role within the food industry.  She has now distilled her immense professional experiences, carefully considered where she could add value and impact, and created her own business Conscious Impact. Along the way, Alyson has harnessed the power of “No” during her career, flipping the question “Why not?” to “Why?” to help guide her professional decisions.  Despite her significant professional success, she's not immune to imposter syndrome.  Listen in to hear Alyson's tips on how to tackle this! One of Alyson's current passion projects is “Beans is How” - a campaign by the United Nations Sustainable Development Goals 2 (SDG2) Advocacy Hub to double global bean consumption by 2028. An ambitious target, but with Alyson's track record and position on the Advisory Council, she's the perfect partner for the project.  Find out more about the campaign here and access the newly published report: A Roadmap to Double Global Bean Consumption. From trusting your instincts in determining good opportunities, playing to your strengths while not being afraid to ask for help, to applying your skills and experience to a worthy campaign with a global reach…you'll want to listen to this podcast!  - - - - - - - - - - - - - - - - As nutrition professionals working in multiple contexts, we want to use our diverse experience to help organisations achieve their nutrition and health goals by providing them with the expertise they need, when they need it. - - - - - - - - - - - - - - - - Get in touch to find out more about our company, Nutrition Talent and how we could work together. Web: ⁠www.nutritiontalent.com⁠ Email: ⁠info@nutritiontalent.com⁠ LinkedIn: ⁠@NutritionTalent⁠ Instagram: ⁠@Nutrition_talent⁠ Twitter: ⁠@NutritionTalent⁠ Follow Anna LinkedIn: ⁠@Anna Wheeler⁠ Follow Danielle LinkedIn: ⁠@DrDanielleMcCarthy

Topic discuss “Diabetes and Maths" Presenter: Sheikh Sharjeel Tariq Bajwa Diabetes: Diabetes cases in the UK have reached an all-time high - 4.3 million people in the UK are currently living with a diagnosis of diabetes. Why is this figure increasing at such an alarming rate? Join us as we discuss the severity and health risks of diabetes, the various factors that can cause diabetes, and what you can be doing to prevent it. Maths: The UK Prime Minister Rishi Sunak has once again expressed his passion to promote maths in the education sector, by launching his plan to make it compulsory to study this subject until the age of 18. Critics have pointed to the issues this policy may pose, yet proponents have emphasised on how important numeracy skills are. Is maths really the solution for a better workforce? Guest: Tooba Rehman- Pharmacologist Sarah Finer- Clinical Reader and Honorary Consultant in Diabetes at the Wolfson Institute of Population Health. Deputy Lead for Genes & Health Partha Kar- National Specialty Advisor for the NHS Diabetes Programme for NHS England and Consultant in Diabetes and Endocrinology at Portsmouth Hospitals NHS Trust. Bridget Benelam- Nutrition Communications Manager, British Nutrition Foundation. Tony Astwood- Founder & Chair of the The Dyscalculia Centre Karima Esmail- Leading expert in the area of developmental dyscalculia Mr. Steve Chinn- an internationally regarded expert in the field of maths learning difficulties Sam Sims- Chief Executive of the independent charity National Numeracy Producers: Rabeeta Khan Hania Mubarik Fezia Haq

We use it to fry, roast, or dress a salad. Cooking oil is a kitchen staple. But it's hard to know which is healthiest for each scenario. In today's short episode of ZOE Science & Nutrition, Jonathan and Sarah ask: what cooking oils should you use and when?  Follow ZOE on Instagram: https://www.instagram.com/zoe/ (https://www.instagram.com/zoe/) If you want to uncover the right foods for your body, head to joinzoe.com/podcast and get 10% off your personalized nutrition program. Studies referenced in the episode: ‘Heated vegetable oils and cardiovascular disease risk factors' from Vascular Pharmacologyhttps://www.thelancet.com/journals/lancet/article/PIIS0140-6736(18)31809-9/fulltext ( here) ‘Does cooking with vegetable oils increase the risk of chronic diseases?: a systematic review' from British Journal of Nutrition https://pubmed.ncbi.nlm.nih.gov/26148920/ (here) ‘Culinary oils and their health effects' from British Nutrition Foundation  https://archive.nutrition.org.uk/attachments/113_Culinary%20oils%20and%20their%20health%20effects.pdf (here) This podcast was produced byhttps://fascinateproductions.co.uk/ ( Fascinate Productions).

Introduction and News Topic: 1 Saving money as the cost of living rises in the UK Guest Dr Simon Steenson, Nutrition Scientist, British Nutrition Foundation

In this episode, Angela is talking with Dr Megan Rossi ‘The Gut Health Doctor', one of the most influential gut health specialists internationally. A practicing Dietitian and Nutritionist for the last decade with an award-winning PhD in gut health and leading research fellow at King's College They discuss why you need to nourish not only your cells but also the trillions of micro-organisms in the body and how the diversity diet is the key to optimising your microbiome With five key principles, it's about what you can add to your diet and the impact of diversity in plants optimising your gut health to support your body   KEY TAKEAWAYS The diversity diet is a practical diet and is about adding things in to support all aspects of good health. Enjoy mostly plants and make it diverse Science shows those people who have more plant diversity in their diet have better gut health Eat whole not refined, where you can and think about the community aspect of food – tasting, pausing, and enjoying Think about what you are including versus what you are excluding The more healthy food you eat the more you crave it Eating dietary fibre means your gut bacteria can break it down and access chemicals that are beneficial across the body If you are struggling with hormones adding more plants to your diet can help to bring back balance There is good evidence that, if there is a family history of eczema, taking a specific probiotic during pregnancy and for a period beyond can significantly reduce the likelihood of eczema Stress can be a trigger for many inflammatory conditions including gut symptoms People who include gluten in their diet have a more diverse range of bacteria than those who restrict it unnecessarily  If you are cutting something from your diet you need to think about what you are replacing it with Many food additives are now being retested as our knowledge of gut microbiomes has increased Having the whole food is always preferable to something processed Adding more legumes into your diet can increase your life span by around two years   BEST MOMENTS ‘Food should be enjoyed, and studies show, if we have pleasure in food we are likely to live longer and stick to healthy eating principles' ‘Enjoy your favourite foods and add in plant foods' ‘Those who eat at least thirty different plants have better gut health'   VALUABLE RESOURCES High Performance Health Podcast Series -https://angelafosterperformance.com/podcasts/   Free Fasting Guide -https://angelafosterperformance.com/fasting/   Free Health Check & Personalised Report -https://www.yourtotalhealthcheck.com/   Join Angela's Female Biohacker Community -https://www.facebook.com/groups/femalebiohacker    Biohack Your Way to Your Best Self - Join My Exclusive Female Biohacker Collective -  www.angelafosteracademy.com/female-Biohacker-collective   Get a free health check and personalised report at www.yourtotalhealthcheck.com   Watch my Free Masterclass on how to master your metabolism - www.angelafosteracademy.com/master-your-metabolism   Download my free Guide to Harmonising Your Hormones - www.angelafosterperformance.com/hormones   Download my  free Fasting Guide - www.angelafosterperformance.com/fasting/   Download my free Guide to Sleep Like a Boss - www.angelafosterperformance.com/sleep   Join my free Facebook Community - www.facebook.com/groups/femalebiohacker   Get my bestselling book Rethink Health - https://amzn.to/3vbzYOV     Eat Yourself Healthy - Dr Megan Rossi Eat More, Live Well - Dr Megan Rossi Instagram @TheGutHealthDoctor. The Gut Health Doctor   ABOUT THE GUEST Dr Megan Rossi  The Gut Health Doctor is considered one of the most influential gut health specialists internationally. A practicing Dietitian and Nutritionist for the last decade with an award-winning PhD in gut health, she is also a leading research fellow at King's College  London, where she is currently investigating nutrition-based therapies in gut health, including pre-and probiotics, dietary fibres, plant-based diversity, the low-FODMAP diet and food additives. Megan has been the recipient of several prestigious research  awards including from the British Nutrition Foundation, presented by HRH Princess Anne. She is also the founder of The Gut Health Clinic in London, where she leads a team of gut-specialist dietitians and has created her own gut health food company, Bio&Me,  to bridge the gap between science and the food industry. Her first book, Eat  Yourself Healthy, published in September 2019 as an easy-to-digest guide to gut  health and beyond, became an Amazon and The Sunday Times bestseller. Megan's second book, Eat More, Live Well, was published on the 30th December 2021, going straight into The Sunday Times Bestseller chart for three weeks running. Megan has also been recognized as Business Insider's Top 100 Coolest People in Food & Drink and named Young Australian Achiever of the Year in the UK 2020. CONTACT DETAILS  Connect with Megan on her website and on Instagram @TheGutHealthDoctor.   ABOUT THE HOST Angela Foster Angela is a Nutritionist, Health, and Performance Coach. She is also the Founder and CEO of My DNA Edge, an Exclusive Private Membership Site giving individuals the tools and bio hacks needed to optimise their genetic expression for optimal health and performance. After recovering from a serious illness in 2014, Angela left the world of Corporate Law with a single mission in mind: To inspire and educate others to live an energetic, healthful, and limitless life. Angela believes that we can truly have it all and has spent the last 5 years researching the habits and routines of high performers, uncovering age-old secrets, time-honoured holistic practices, and modern science to create a blueprint for Optimal Human Performance.   CONTACT DETAILS Instagram Facebook LinkedIn                 See omnystudio.com/listener for privacy information.

In our March Broadcast, we are delighted to have Caroline Drummond MBE, Chief Executive of LEAF (Linking Environment And Farming). Caroline has been running LEAF, the farming and environmental charity since it started in 1991. She is especially interested in the development of sustainable food and farming and she has over 38 years experience in this area. She graduated in Agriculture and has broad practical agricultural experience from across the globe. Her work focuses on encouraging more sustainable farming practices and building a better public trust and understanding of farming, food, health and the environment – values that she is personally extremely passionate about. She is actively involved in many industry partnerships and initiatives in the UK and Europe. In 2009 Caroline was awarded the Member of the British Empire (MBE) by the Queen, she has an Honorary Doctorate from Harper Adams University, a Nuffield Scholarship studying ‘ What can Farmers Learn from Science to improve the Nutrition of our Food'  and was awarded Honorary Fellowship for the Society of the Environment. In 2017 she was awarded the IAgrE Award For Outstanding Contribution to the Landbased Sector and the Farmers Guardian Outstanding Contribution to Agriculture. In 2018 she was awarded the RASE National Agriculture Award and an Honorary Fellowship from the Royal Agricultural University. Caroline is actively involved with the British Nutrition Foundation, North Wyke, the Agri-tech initiative – is a director of the Agri-tech centre on Crop Health And Protection, the Institute of Agriculture Management, and on the advisory board of the agricultural project for the Science Museum. Women in Food and Farming is a group of professional women in food, agriculture and the land-based industries at all stages of their careers, who get together to discuss business issues, support each other via mentorship and advice, and help generate networks of contacts that might be useful to themselves and their businesses. Founded in 2011 by Christine Tacon CBE, the group started back in 2011 with just five women and has now grown to over 500 members. Christine is known to many as the first Grocery Code Adjudicator and head of the Co-op's farming business, she has just been appointed Chair of Assured Food Standards which operates the Red Tractor Assurance scheme amongst other roles. Beanstalk is very proud to offer our extensive platforms to allow Women in Food and Farming to continue their conversation and debate and to encourage new members ongoing to join them, be that on a virtual Broadcast basis.

Nutrition & hydration week this year is 14-20 Mar. It's one of the NHS health awareness days to highlight and educate on the importance of food and drink to maintain health and wellbeing. I receive lots of great nutrition questions when delivering wellbeing webinars and as it will soon be N&H week I thought Dr Simon Steenson could help me answer a few of these popular questions. Simon is Nutrition Scientist at the British Nutrition Foundation, a charity that provides impartial, evidence-based information, resources and training on food and nutrition. We discuss in this episode: How much liquid should we drink per day and does tea/coffee count? Does intermittent fasting appear to be a sensible way to maintain a healthy weight?  How important is 5-a-day, or should we be thinking about 30 per week challenge?  Do you think there are some nutrients which may become deficient in next few years – perhaps as a result of eliminating some food groups? Bio Simon graduated from the University of Nottingham with a BSc in Nutritional Biochemistry, after which he spent 18 months working as a researcher within the Medical Research Council's Human Nutrition Research unit in Cambridge, investigating the effects of vitamin D status on bone health. Simon completed his PhD in Nutritional Sciences at the University of Surrey in September 2018, and his doctoral research focused on the impact of fructose sugar on cardiovascular disease risk, with a specific focus on its effects on fat metabolism in the small intestine. Simon joined the BNF in November 2018 as a Nutrition Scientist. Link to free BNF resources for Nutrition & Hydration week (including activities, posters, certificate, online events): https://www.nutrition.org.uk/healthy-eating-week/why-healthy-eating-week/ Follow The British Nutrition Foundation on social media: LinkedIn: British Nutrition Foundation Twitter: @NutritionOrgUK The British Nutrition Foundation https://www.nutrition.org.uk/ 

Dr Adrian Brown is a NIHR Lecturer and Research Fellow in the Centre of Obesity Research at University College London. He is also a senior Specialist Weight Management and Bariatric dietitian with over 15 years of clinical experience and a PhD in Medicine from Imperial College London. His research interests centre around obesity, type 2 diabetes, bariatric surgery, weight stigma and the use of formula-based diets in different patient populations. He is an Honorary Academic for Public Health England Obesity and Healthy Weight Team, on the strategic council for APPG on Obesity and is on the scientific council of the British Nutrition Foundation.   You can find the show notes to this episode at sigmanutrition.com/episode404/ and you can support the podcast at patreon.com/sigmanutrition/

Calories are ubiquitous across most of the world and have been used to help people manage their weight for more than a century. But have we been counting them wrong all along? In this episode, Emily Thomas finds out how the calorie is a lot more complex than many of us realise. Historian Louise Foxcroft describes how this measure of energy became the darling of scientists and public health experts across the globe, and the unwitting bedfellow of the diet industry. Geneticist Giles Yeo argues that calorie counting can actually be harmful, encouraging us to make unhealthy choices, and Bridget Benelam from the British Nutrition Foundation explains why she thinks that despite all its flaws, the calorie will be with us for a good while yet.

This week, we're turning up the heat, as Adam Murphy's been looking into Kelvin's question: "We are told not to overcook our vegetables because this kills the nutrients. Now if that's the case, why don't we just overcook the food we enjoy and not run the risk of putting on weight?" Like this podcast? Please help us by supporting the Naked Scientists

Producer: Faiza Cheema (assisted by Tehmina Cheema) Presenters: Hamza Sohail and Murabbi Shahzaib Athar Researchers: Ruxana Nasser, Azra Thakar and Asim Sahib Topics: Jihad: The Greater Struggle to attain Nearness of God by Self-Reformation. How does looking after the environment benefit our health? Lives of students in isolation – who is responsible for them? Guests: Imam Nauman Hadi Sahib Missionary UK, Director of Publications Dr Ross Cameron Director of Research, Department of Landscape Architecture. University of Sheffield Alex White, Nutrition scientist at British Nutrition Foundation

Food a fact of Life (https://www.foodafactoflife.org.uk/) – As part of our preparation for life alongside, Maths. English and the Sciences it’s imperative our children have a rich understanding of how food is produced, have an accurate and positive impression of farming, an idea of how to cook and the role food plays in a healthy balanced diet.  In this episode John Bates finds out how Roz Reynolds, AHDB’s head of education and nutrition, works with Roy Ballam, Managing Director and Head of education at The British Nutrition Foundation - to offer a compelling education programme, encompassing evidence-based resources and training for teachers across the UK. We also discuss the success of the ‘Grow Your Own Potatoes (https://www.growyourownpotatoes.org.uk/) ’ programme.  The programme offers over 2000 resources for children aged 3-16 years old, perfect for home-schooling and teaching them all about locally produced food. Parents and teachers can access material for free by visiting the Food a Fact of Life (https://www.foodafactoflife.org.uk/) website. Why not download a recipe of the website and get your children involved?  Special thanks to our guest, Roy Ballam.   

Staying fit and healthy during the current COVID-19 Lockdown is crucial. In Building Business Resilience episode two, Shane and Gareth ask former Wales rugby strength and conditioning coach, Trystan Bevan, for his tips and advice on how people can stay or start to get fit and healthy during the current coronavirus lockdown.Trystan Bevan has over 20 years of experience in strength and condition at the highest professional level. Trystan is a former coach for the Wales Rugby union side and was Head of Performance for both Wasps and Cardiff Blues. He is also the author of “Track Record, the autobiography of UK Olympic Champion Darren Campbell which is due out later this year and is also the co-founder of Tech start-up and online fitness community - myfinishline.co.uk. Trystan’s recommended websites for health, fitness and nutrition: The Health Foundation - https://www.health.org.uk/ The British Nutrition Foundation - https://www.nutrition.org.uk/ NHS (Live Well) - https://www.nhs.uk/live-well/ My Finish Line - https://www.myfinishline.co.uk/

We are speaking to Hebe Richardson, Peckham-based nutritionist, about mental health and nutrition during self-isolation. Follow Hebe on Instagram @Hebevalient and Twitter @hebe_rich Follow us on Instagram @Comm_Bridges and Facebook @CommunityBridgesCIC Visit our website www.communitybridges.co.uk Resources: British Dietetic Association page on coronavirus - https://www.bda.uk.com/resource/covid-19-corona-virus-advice-for-the-general-public.html NHS website - https://www.nhs.uk/ British Nutrition Foundation - https://www.nutrition.org.uk Association for Nutrition register of registered nutritionists - http://www.associationfornutrition.org/Default.aspx?tabid=92

From Vitamin C and fruit-flavoured sherbet, to the chemicals adding flavour to ultra-processed foods - Sheila Dillon delves into the world of food additives, to learn about the impact E Numbers have had on modern diets. Sheila meets with food scientist and entertainer Stefan Gates, for some entertaining and surprising E Number experiments in his lab-kitchen... She also hears more about the background to food additives from Stacey Lockyer at the British Nutrition Foundation; and explores some of the impacts, questions and controversies around these added extras, with gut microbiome expert Professor Tim Spector, and science policy professor Erik Millstone. Following this introduction to the world of additives, The Food Programme invites listeners to get in touch and share their questions and thoughts on these ingredients, ahead of a panel discussion on the role of additives in our everyday lives, taking place in front of a live audience next week. Presented by Sheila Dillon; produced in Bristol by Lucy Taylor.

I talked with nutritionist Alex White from the British Nutrition Foundation about staying healthy on a budget, working out without needing a gym membership, and whether calorie counting actually works or not.

In an attempt to get us eating more healthily the British Nutrition Foundation has devised a new way for us to measure out our food. Rather than using scales or ... Read More The post The food in our hands appeared first on Turn the Page.

BJSM is one of very few channels that comments on food but doesn’t receive any funds from any food-related stakeholder. The BMJ doesn’t receive funds from food companies (as far as I know) and the new BMJ Open journal on nutrition doesn’t either. What about the ‘British Nutrition Foundation’ – sounds pretty helpful right? Well, it may be, but if you know where to click 5 times you can find that about 1/3 of its funding from corporate sponsors. The Academy of Nutrition and Dietetics has food sponsors too. That’s perfectly legal. What about Government Food Guidelines – surely they are based on health evidence? Well, they may be, but governments run the food guidelines past their Departments of Agriculture before finalizing them. And that is OK too – I can understand why that would happen – of course that Department has to have input. Government requires balancing competing interests. I don’t recommend people following national food guidelines (personal opinion – k2). I wouldn’t follow most nations’ food guidelines if I were given the food for free and paid $100 per day. Not for $500 per day – sorry. I’m fortunate as I’m on stable financial footing (touch wood). And what I eat may be ‘wrong’. This podcast is shared with the BJSM community in a spirit of humility and to provide data for folks to make up their own minds. Nina Teicholz is a journalist (let’s get than in early to save the critics from bringing it up – pre-empting the ad hominem attack) and she has a fascinating book that argues fats have been unfairly demonized. Since that book was published the news that Harvard scientists were paid for a report suggesting that fats, not sugar, caused obesity. http://ow.ly/j1Bc30kCvqx. Nina Teicholz tweets from @bigfatsurprise. Thanks to Dr Mark Hyman (@MarkHymanMD) for allowing us to edit his conversation with Nina Teicholz. Link to a recent Nina Teicholz comment in The BMJ: https://www.bmj.com/content/360/bmj.k822/rr-13 Here’s a link to the book that documents the case for healthy fats: https://thebigfatsurprise.com/ The original (full version) of Dr Mark Hyman’s podcast with Nina Teicholz on YouTube https://youtu.be/Zc_e5ME_5Cg Thanks again to Dr Mark Hyman and Nina Teicholz.

Why is food advice so confusing? Up for debate is the role of fat in our diet. Adrian Golberg takes a look at the methods behind determining what food is good for us and what food is bad for us, and asking why is it so hard to be certain. He speaks to Nina Teicholz, who tells the story of Ancel Keys, the researcher whose work laid the foundation for many dietary guidelines today, as well as Gary Taubes, a journalist who wants to improve the way nutritional studies are carried out. Ayela Spiro of the British Nutrition Foundation says that nutrition, like all science, is ever evolving, and not always exact. (Photo: Woman holds up a hamburger in one hand and an apple in the other. Credit: Thinstock)