Podcasts about Eating

Colon cancer often develops silently without early symptoms, making prevention through diet and lifestyle one of the most effective ways to protect yourself Eating cruciferous vegetables like broccoli, cauliflower, cabbage, and Brussels sprouts lowers your risk of colon cancer by about 17% The strongest protection is reached with just 40 to 60 grams a day — about half a cup of cooked broccoli — making prevention simple and realistic Compounds in cruciferous vegetables detoxify harmful chemicals, trigger cancer cell death, strengthen your colon lining, and support healthy gut microbes Combining a diet rich in cruciferous vegetables with lifestyle steps such as reducing vegetable oils and environmental toxins, eating the right carbs, and exercising builds a strong daily shield against colon cancer

Feeling drained, moody, or stuck on your postpartum weight loss journey despite your best efforts? In this episode, Brooke shares exactly which foods she avoids while breastfeeding and why. It's not about restriction, it's about nourishment that fuels your energy, mood, and milk supply. What to Listen For Why sugary drinks (even diet ones!) might be wrecking your energy and cravings The surprising reason your “healthy” fat-free foods might not be helping your weight loss What's really hiding in low-fat salad dressings (and the clean brands to try instead) The truth about energy drinks and breastfeeding safety Why margarine and certain oils could be messing with your metabolism Brooke's favorite 3-ingredient swaps for cooking oil that actually support your hormones How processed foods can drain more than just your energy What alcohol really does to your postpartum body Easy high-protein snacks Brooke always keeps on hand for busy, low-energy days Brooke's go-to frozen and sheet pan meals that make healthy eating effortless This episode is your permission slip to nourish your body better, not less. By being intentional about what you keep in your home (and how you build your meals), you'll start to notice more energy, fewer cravings, and real momentum toward your goals. You don't have to do this perfectly, just start with awareness. ✨

Hitting a metabolic wall in midlife? You're not alone — and you're not broken. In this episode, Michele Folan, midlife health coach and former diabetes industry insider, breaks down the science (and the truth) behind microdosed GLP-1 and peptide therapy for women 40+.Drawing on many years in diabetes and cardiovascular health, Michele explains how incretin hormones like GLP-1 and GIP regulate appetite, satiety, and insulin sensitivity — and why they've become game-changers for both metabolic and weight health. You'll hear:The wild origin story of GLP-1 (hint: it starts with the Gila monster)Why early GLP-1 drugs revolutionized diabetes careHow microdosing protocols now support fat loss while protecting lean muscleThe real goals: improved A1C, fasting insulin, lipids, inflammation, and energyThis isn't about shortcuts — it's about layering science-backed tools onto strong habits: ✅ Lifting heavy ✅ Eating enough protein ✅ Prioritizing recovery ✅ Partnering with trusted, physician-led telehealth and vetted compounding pharmaciesMichele also dives into other longevity peptides that support sleep, recovery, cognition, skin, and hair health — plus the role of NAD+ in cellular repair and energy.If you've been “doing everything right” and still feel stuck, this episode connects the dots between modern peptide therapy and midlife metabolism — with zero hype and total transparency.

This episode explores the world of invasive edible plants and fungi, focusing on species like garlic mustard, kudzu, Japanese knotweed, and burdock. The hosts discuss their origins, ecological impacts, and how to responsibly forage and prepare these plants for sustainable meals. The conversation emphasizes the importance of proper identification and safety when foraging, while also sharing cooking tips and recipes. In this conversation, Justin Townsend and Adam Berkelmans delve into the world of foraging and cooking with invasive species. They explore the culinary potential of burdock, dandelions, Himalayan blackberries, and golden oyster mushrooms, discussing their flavors, nutritional benefits, and recipes. The discussion emphasizes the importance of culinary conservation and how foraging can contribute to ecosystem health. - ⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠ - ⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠ ⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠ Recipes: Wild Greens Mac and Cheese Stuffed Kudzu Leaves Barbecue Dolmas Stuffed with Bacon Beef and Cheese Japanese Knotweed Cake with Streusel Topping Summer Wild Vegetable TempuraHow to Make Dandelion Jelly Dandelion and Zucchini FrittersStewed Dandelion Greens with Chickpeas and ‘NdujaVenison Steak with Blackberry Sauce and Corn Salad Cacio e Pepe with Wild Pork Sausage and Oyster Mushrooms Takeaways: Invasive plants can be turned into sustainable meals. Garlic mustard is edible at every stage of growth. Kudzu grows rapidly and is edible in various forms. Japanese knotweed can be used in desserts and jams. Burdock root is rich in fiber and antioxidants. Proper identification is crucial when foraging. Invasive species can have significant ecological impacts. Foraging can help control invasive plant populations. Cooking with invasive plants can be delicious and eco-friendly. Community resources and local foraging groups are invaluable. Burdock requires effort to harvest but is versatile in cooking. Dandelions are nutritious and can be used in various dishes. Young dandelion leaves are best for salads, while mature ones are great sautéed. Dandelion jam is a delightful treat reminiscent of sunshine. Himalayan blackberries are delicious but invasive, dominating the West Coast. Eating invasive species is a form of stewardship for the land. Culinary conservation encourages conscious eating and seasonal food sourcing. Chapters: 00:00 Introduction to Invasive Edibles 01:20 The Impact of Invasive Plants 03:15 Garlic Mustard: The Ecological Villain 11:25 Kudzu: The Vine That Ate the South 18:00 Japanese Knotweed: A Destructive Invader 25:11 Burdock: The Versatile Root Vegetable 27:36 Exploring Burdock: A Culinary Gem 30:00 Dandelions: The Ubiquitous Superfood 39:41 Himalayan Blackberries: A Sweet Invasive Delight 45:01 Golden Oyster Mushrooms: A Culinary Invasion 50:02 Culinary Conservation: Eating for the Ecosystem Keywords: Invasive plants, edible plants, foraging, ecological eating, sustainable meals, garlic mustard, kudzu, Japanese knotweed, burdock, wild foods, burdock, dandelion, Himalayan blackberry, golden oyster mushroom, invasive species, culinary conservation, foraging, wild food, sustainability, nutrition Learn more about your ad choices. Visit megaphone.fm/adchoices

Hour 2 of A&G October 21, 2025See omnystudio.com/listener for privacy information.

Follow These 8 Steps to Live to 100 Genetics role and the difference between health-span and longevity. (1:47) Follow These 8 Steps to Live to 100 #1 - Eating a nutrient-dense, whole food diet. (5:26) #2 - Maintaining a healthy body weight. (9:36) #3 - Exercising regularly (moderate intensity). (10:41) #4 - Prioritizing sleep. (14:10) #5 - Managing stress (gain purpose). (15:57) #6 - Fostering strong social connections (church, marriage, kids). (20:00) #7 - No drugs or alcohol. (26:00) #8 - Always learning. (27:50) Related Links/Products Mentioned Visit Jolie for an exclusive offer for Mind Pump listeners! **Try it out for yourself with FREE shipping. And if you don't like it— you can return your Jolie for a full refund within 60 days, no questions asked. ** October Special: MAPS GLP-1 50% off! ** Code GLP50 at checkout. ** Mind Pump Store Mind Pump #2437: What Happens to Your Body When You Quit Ultra-Processed Foods for 30 Days The Goldilocks Zone for Exercise: Not Too Little, Not Too Much Mind Pump #1942: Lose Fat, Perform Better & Live Forever With Jason Phillips Massive study uncovers how much exercise is needed to live longer The Importance of Social Connections for Health Longevity The Health Benefits of Strong Relationships - Harvard Health Lifestyle Enrichment in Later Life and Its Association With Dementia Risk From Strength to Strength: Finding Success, Happiness, and Deep Purpose in the Second Half of Life – Book by Arthur C. Brooks Mind Pump Podcast – YouTube Mind Pump Free Resources People Mentioned Jason Phillips (@realjasonphillips) Instagram Arthur Brooks (@arthurcbrooks) Instagram  

A study published in the American Journal of Clinical Nutrition showed that eating two eggs daily lowered LDL cholesterol, while high saturated fat diets raised it Researchers found cholesterol from eggs did not raise LDL, but saturated fat from foods like bacon and sausage did, showing food context makes a major difference Eggs provide cholesterol without overloading the liver, allowing it to clear LDL efficiently and preventing artery buildup that increases heart disease and stroke risk Weekly egg intake reduced heart disease deaths by 29% and all-cause mortality by 17% in older adults, highlighting the importance of moderation for protective benefits Choosing pastured eggs, avoiding vegetable oils, and pairing eggs with nutrient-rich whole foods further boost benefits while minimizing harmful omega-6 linoleic acid (LA) intake

Lose Fat With Personalized 1:1 Coaching HERE https://theclubhouse1.lpages.co/1to1-coaching In today's episode, I share a live “Power Hour” Q&A from the Clubhouse. We cover everything you need to know about fueling your workouts—what and when to eat, if pre-workout supplements are worth it, intermittent fasting strategies, and how to build muscle without a traditional bulk. Tune in for practical tips, expert advice, and answers to your top fitness questions. Lose Fat With My Clubhouse App HERE https://theclubhouse1.lpages.co/erfclubhouse-app-info Free Calorie Calculator https://ericrobertsfitness.com/free-calorie-calculator/ 20% Off Legion Athletic Supplements Code “ERIC” HERE https://legionathletics.rfrl.co/qj2dy Youtube Channel https://www.youtube.com/@ericrobertsfitness

Jennifer Lawrence had to “make things work” when one of her a-list friends dropped by with only a few minutes notice, and Kylie Jenner was just featured on a song we played for new music Friday… and not only is she a singer, turns out she gets a songwriting credit as well. Learn more about your ad choices. Visit megaphone.fm/adchoices

If you've been unintentionally slowing down your metabolism by eating the wrong foods, what can you do about it? In this episode, I'll show you how to use food as fuel to reignite your metabolism—especially during midlife. You'll learn why protein is your metabolism's best friend, how carbs and fats can either work for or against you, and how gut health shapes your body's ability to burn fat. With this episode, my goal is to help you move beyond counting calories and start eating in a way that truly powers your energy, your hormones, and your long-term vitality. What you'll learn: (01:51) Why protein is the foundation of a fast, strong metabolism—and why most women over 40 are under-eating it. (03:28) The science behind how protein preserves lean muscle and prevents metabolic slowdown during weight loss. (05:00) How to build your plate with protein first, followed by non-starchy vegetables, fiber-rich carbs, and healthy fats. (08:34) The dangers of ultra-processed foods. (10:04) How to time your meals for maximum energy and fat burning. (12:56) Why stopping food intake at least two hours before bed helps stabilize blood sugar and improve sleep quality. (14:31) The surprising connection between meal timing, appetite, and hunger control. (16:01) How your gut microbiome affects calorie absorption, cravings, and fat storage. Love the podcast? Here's what to do: Subscribe to the podcast. Leave a review. Text a screenshot to me at 813-565-2627 and wait for a personal reply because your voice is so important to me. Want to listen to the show completely ad-free? Go to http://subscribetojj.com Click “TRY FREE” and start your ad-free journey today! When you're ready, enjoy the VIP experience for just $4.99 per month or $49.99 per year (save 17%!) Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Macro Hour, Nikkiey Stott sits down with WarriorBabe Jennifer, a 47-year-old life and leadership coach who broke free from burnout, low-carb crash diets, and endless cardio.After years of doing “everything right” but seeing no results, Jennifer learned how to eat more, sleep better, and finally feel strong again. With her coach's guidance, she retrained her metabolism, rebuilt her mindset, and discovered that real transformation happens when you stop restricting and start fueling.If you've ever feared carbs or felt stuck doing all the work without results—this one's for you.Click To Watch A Free Macro TrainingClick To Apply For Our ProgramsIf you've got a story about how The Macro Hour Podcast has positively impacted your life, we'd love to hear from you! Fill out this short form for a chance to be featured!Wanna collaborate with WarriorBabe? Click HERE! Follow Nikkiey and WarriorBabe's Socials:WarriorBabe - Instagram | Facebook | YouTube | WebsiteNikkiey - Instagram | Facebook | TikTok Welcome to The Macro Hour Podcast, where we talk about mindset, methodology, and tactics that will help you lose body fat, build muscle, be strong, and feel insanely confident. We've got a no-bullshit, no-nonsense approach with a lot of love and heart to help you reach your goals.

In this illuminating episode, we sit down with Dr. Paul Barrattiero, founder of Echo Water, to explore how hydrogen-rich water can transform the gut and simplify the entire healing process. Our bodies are designed to produce hydrogen naturally, but thanks to stress, toxins, and modern diets, that ability often shuts down. Dr. Paul explains how drinking hydrogen water helps restore this missing function — changing the electrical voltage of the gut and signaling the body to repair itself.Dr. Paul Barrattiero is a pioneering advocate for molecular hydrogen therapy with over two decades of experience in the health and wellness industry. As the founder of Echo Water, he has also held C-level executive positions at prominent wellness companies. His career is marked by a commitment to advancing the benefits of hydrogen therapy and holistic health solutions. Paul created the Echo Water Hydrogen System designed to harness the power of hydrogen water to reduce oxidative stress and inflammation—key contributors to many chronic diseases. Echo Water now offers a range of products dedicated to supporting detoxification, cognitive function, immune health, and gut recovery. In addition to his work with Echo Water, Paul is also the visionary behind LumaNova, a groundbreaking company focused on light therapy for wellness. With a range of products, including the LumaNova Vitamin D Light™, Paul is bringing scientifically backed light therapy into homes and wellness centers. LumaNova's mission is to help individuals improve mood, sleep, and overall well-being by tapping into the regenerative power of light—one of the most effective, natural tools for improving health and vitality. SHOW NOTES:0:40 Welcome to the podcast!3:45 Dr. Paul Barratiero's Bio4:52 Welcome him to the show!5:51 What's new in hydrogen research?7:33 Benefits of new Echo flask8:32 Difference between hydrogen & regular water11:58 Humid & fulvic acids vs hydrogen13:06 How to fix gut issues 17:45 Do we need hydrogen forever?19:04 Vitamin D & Red light21:24 Mitochondria & athletic recovery26:24 What kind of water to put in Echo30:53 Eating in Italy vs US34:56 Quality of hydrogen products39:06 Hydrogen prebiotic mix43:08 Echo water products48:24 Hydrogen as an antioxidant signal50:36 H. Pylori & SIBO52:08 Fasting with hydrogen54:43 Hydrogen & menstrual cycle issues57:32 Studies on female hormones58:59 Testosterone and weight gain1:00:05 Echo hydrogen bath unit1:05:40 His finale piece of advice1:07:59 Thanks for tuning in!RESOURCES:Website: echowater.com - Save 10% with code: BIOHACKERBABESInstagramFacebookTikTokTwitterYouTubeSupport this podcast at — https://redcircle.com/biohacker-babes-podcast/donationsAdvertising Inquiries: https://redcircle.com/brands

Join the 10-Week Recovery Diet Workshop tomorrow (Tuesday, October 21) at noon Eastern. Get the complete evidence-based protocol for metabolic recovery without reverse dieting. Just $27 includes the full workshop, replay, 20-page protocol workbook, and bonuses.Register at: http://live.witsandweights.com--Reverse dieting promises to "fix" your suppressed (or "broken") metabolism through gradual calorie increases, but does it actually work?Is it the most efficient way to "recover" after a fat loss phase or years of dieting?Discover what the research actually shows about metabolic recovery, why reverse dieting creates convincing illusions of progress while delaying actual results, and what you should do instead if you're stuck at low calories heading into the new year.Episode Resources:Try MacroFactor for free with code WITSANDWEIGHTSJoin the 10-Week Recovery Diet Workshop (Tuesday, October 21 at noon ET) - $27 includes workshop, replay, 20-page guide, and bonuses:http://live.witsandweights.comTimestamps:0:00 - Reverse dieting hype vs. evidence 5:00 - Myth 1: Precision reveals "true" metabolism 10:05 - Myth 2: Maintenance is a fixed number 14:50 - Myth 3: Eating more without gaining fat 19:48 - Myth 4: Gradual increases drive recovery 24:25 - What actually drives recovery26:50 - The 6 steps of a proper recovery dietSupport the show

Kathryn and Coach Julie explore how visualization can support binge eating recovery—not through wishful thinking, but by helping your brain rehearse what you actually want to do. Whether it's dismissing urges, eating adequately, or facing challenging situations around food, visualization helps strengthen your higher brain and prepare you to act in line with your goals. Brain over Binge resources: Get the FREE 30-day Inspiration Booklet Get personalized support with one-on-one coaching or group coaching Subscribe to the Brain over Binge Course for only $18.99 per month Get the Second Edition of Brain over Binge on Amazon and Audible, BarnesandNoble.com, Apple iBooks, or Kobo. Get the Brain over Binge Recovery Guide   Disclaimer: *The Brain over Binge Podcast is produced and recorded by Brain over Binge Recovery Coaching, LLC. All work is copyrighted by Brain over Binge Recovery Coaching, LLC, and all rights are reserved. As a disclaimer, the hosts of the Brain over Binge Podcast are not professional counselors or licensed healthcare providers, and this podcast is not a substitute for medical advice or any form of professional therapy. Eating disorders can have serious health consequences and you are strongly advised to seek medical attention for matters relating to your health. Please get help when you need it, and good luck on your journey.

 Headlines: – Welcome to Mo News (02:00) – White House Announces Proposal Seeking to Make IVF More Affordable (06:00) – ​​Trump to Meet Putin For Another Summit To End War in Ukraine (10:30) – President Issues New Warning To Hamas (17:00) – NYC Mayoral Debate Takeaways (19:20) – Former National Security Adviser John Bolton Indicted Over Handling of Classified Information (26:00) – Government Shutdown Shows No Signs Of Ending (29:30) – OpenAI's ChatGPT Will Soon Allow ‘Erotica' For Adults in Major Policy Shift (31:45) – What We're Watching, Reading, Eating (35:40) Thanks To Our Sponsors:  – ⁠LMNT⁠ - Free Sample Pack with any LMNT drink mix purchase –⁠ Industrious⁠ - Coworking office. 50% off day pass | Promo Code: MONEWS50 – Incogni - 60% off an annual plan| Promo Code: MONEWS – Factor Meals – 50% your first box plus free shipping | Promo Code: monews50off – Monarch Money - 50% off your first year | Promo Code: MONEWS – Shopify – $1 per-month trial | Code: monews – ⁠Boll & Branch⁠ – 15% off, plus free shipping on your first set of sheets – Leesa – 25% off mattress, plus extra $50 off | Promo Code: MONEWS – BetterHelp – 10% off your first month

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 3156: Dr. Neal Malik explains that consistently eating the same healthy foods, like eggs, spinach, mozzarella, chicken, and yam, can make daily nutrition simpler and support weight management by reducing decision fatigue. Still, he emphasizes that long-term health depends on variety, since rotating different foods introduces a broader mix of nutrients and antioxidants that help the body thrive and prevent disease. Quotes to ponder: "Eating the same nutritious foods every day is a goal that I have often set for patients that are hoping to lose or maintain their body weight." "If you want to truly maximize your potential, consider substituting some foods you commonly eat with those that you don't eat as often." "There are some powerful antioxidants in various foods, that when combined, may make for a pretty powerful combination of potential disease-fighting compounds." Episode references: Dietary Guidelines for Americans: https://www.dietaryguidelines.gov Centers for Disease Control and Prevention (CDC): https://www.cdc.gov Learn more about your ad choices. Visit megaphone.fm/adchoices

Matt Slick Live (Live Broadcast of 10/17/2025) is a production of the Christian Apologetics Research Ministry (CARM). Matt answers questions on topics such as: The Bible, Apologetics, Theology, World Religions, Atheism, and other issues! You can also email questions to Matt using: info@carm.org, Put "Radio Show Question" in the Subject line! Answers will be discussed in a future show. Topics Include: Romans 14:23-Eating by Faith?/What Role Does "Intent" Play?/ Matt Discusses Online Interaction with a Moslem about Salvation/ John 3:5-Water and Spirit/Required?/What About Adam & Eve?/ What About Jack Chick and his Tracts?/ Are The Gifts of The Spirit for Today?/What About Calvinism?/ Restoration Churches: Are These Biblical?/ October 17, 2025

We are back this week with another call with Georgie and her client Chelsea. In the last two weeks, Chelsea has made noticeable progress with managing her treats intake (something with which she has struggled in the past). One big reason for this change in her eating habits is constant busyness. Together, we explore the impact a packed schedule can have on eating habits and discuss finding the balance between enjoying social treats and feeling deprived. We also touch on navigating partner support, easing back into exercise after illness, and planning for healthier eating during travel.If you could use some support in shifting from busyness-driven eating habits to a more balanced and satisfying approach, that is our specialty and we'd love to talk! Reach out to us by clicking one of the links below. Episode Timeline:00:00 Introduction and Listener Feedback00:22 Client Session with Chelsea: Tracking Progress00:53 Challenges of Being Too Busy01:29 Navigating Treats and Social Situations01:39 Partner Support and Easing Back into Exercise01:51 Planning for an Upcoming Trip02:43 Discussion on Stress and Eating Habits05:16 Balancing Treats and Weight Loss19:03 Strategies for Eating Out and Meal Prep22:41 Conclusion and Next StepsConnect with Georgie and the Confident Eaters Coaches: WebsiteFacebookGeorgie's Instagram Christina's Instagram Have you ever thought, "I know what to do, I just need to consistently do it"? Who hasn't? Sometimes we need accountability. Sometimes we need specific strategies, new tools, or a bit of help. If you want help learning to become a confident, sensible eater with 1:1 shame-free personalized attention, sign up here.

Apply For 1:1 Coaching with Jonathan & Blakley : https://www.digitalbarbell.com/contact-usWe're all newbies at some point, but that doesn't mean you have to make newbie mistakes. Here are 10 mistakes we see new people make:Gym Mistakes: 1 - Not doing the heavy compound lifts2 - Not using full range of motion3 - Swinging weights to go heavy vs lowering the weight to use proper form4 - Not using proper form when moving equipment around the gym5 - Doing what you like to do not what you need to doKitchen Mistakes:1 - Trying to change everything all at once2 - Eating too much “healthy food”3 - Continuing to drink calories4 - Count calories/macros too soon5 - Failing to prepareTry a free workout program on us: https://www.digitalbarbell.com/armsandabs

Hi Loyal Readers. Thank you for opening this week's issue of Article Club.Today's issue is dedicated to a great conversation I had with Caitlin Moscatello, author of this month's featured article, “The Monster at the Dinner Table.” In case you hit a paywall, here's a gift link.About the articleThis is an article about a newish and very scary disorder that is affecting kids. It's called ARFID, which is short for Avoidant/Restrictive Food Intake Disorder. Kids with ARFID lose their interest in eating. Sometimes it's mild — maybe your kid eats only one type of food, like chicken nuggets. But in some cases, it's extreme — as in, your kid doesn't eat at all.About the authorMs. Moscatello is a features contributor to New York Magazine, and has also written for the New York Times, Vanity Fair, TIME, and Harper's Bazaar, among other outlets. She's a National Magazine Award finalist, and also the recipient of a Front Page Award. Her book SEE JANE WIN: The Inspiring Story of the Women Changing American Politics (Dutton) is a New York Times Editor's Choice selection, and has been called “a profoundly inspiring work of journalism” by Apple Books. Caitlin is co-executive producer of the three-part HBO docuseries “An Update on Our Family,” which premiered at the 2024 Tribeca Film festival. The series is inspired by her 2020 New York Magazine feature Un-Adopted.About the interviewI deeply appreciated speaking with Ms. Moscatello. We talked about a number of topics, including:* how this piece originated* how being a parent affected her reporting* how she built trust with her sources* how she balanced demonstrating compassion for the parents, while also making sure to be accurate about how ARFID manifestsIn addition, Ms. Moscatello shared how she approaches the writing process, including how she organizes her longform articles. For example, she knew that this piece couldn't begin with a medical examination of ARFID's causes and impact on families. That would be too much dense information too soon. That's why Ms. Moscatello decided to introduce Laura, Mark, and Amelia first. (Very effective, I thought.)I also liked hearing that Ms. Moscatello is a “top-to-bottom writer,” meaning she begins at the beginning and ends at the end, rather than writing different sections out of order. You can listen to her elaborate on that idea here: The way my brain works, I need to start at the top and go in in order. So it's really, I spend so much time on an opening paragraph. It is not abnormal for me to spend four days or five days on an opening paragraph. And the first part of a piece is always the densest and most difficult for me to get going.I hope you enjoy the interview. Once again, huge appreciation to Ms. Moscatello for generously saying yes to Article Club.An invitation to our discussion on October 26I warmly invite you to participate in our discussion on Sunday, October 26, 2:00 - 3:30 pm PT. We'll meet on Zoom. You can sign up below, it's free.Thank you for reading and listening to this week's issue. Hope you liked it.

An avalanche of information besets us on what to eat. It comes from the news, from influencers of every ilk, from scientists, from government, and of course from the food companies. Super foods? Ultra-processed foods? How does one find a source of trust and make intelligent choices for both us as individuals and for the society as a whole. A new book helps in this quest, a book entitled Food Intelligence: the Science of How Food Both Nourishes and Harms Us. It is written by two highly credible and thoughtful people who join us today.Julia Belluz is a journalist and a contributing opinion writer for the New York Times. She reports on medicine, nutrition, and public health. She's been a Knight Science Journalism Fellow at MIT and holds a master's in science degree from the London School of Economics and Political Science. Dr. Kevin Hall trained as a physicist as best known for pioneering work on nutrition, including research he did as senior investigator and section chief at the National Institutes of Health. His work is highly regarded. He's won awards from the NIH, from the American Society of Nutrition, the Obesity Society and the American Physiological Society. Interview Transcript Thank you both very much for being with us. And not only for being with us, but writing such an interesting book. I was really eager to read it and there's a lot in there that people don't usually come across in their normal journeys through the nutrition world. So, Julia, start off if you wouldn't mind telling us what the impetus was for you and Kevin to do this book with everything else that's out there. Yes, so there's just, I think, an absolute avalanche of information as you say about nutrition and people making claims about how to optimize diet and how best to lose or manage weight. And I think what we both felt was missing from that conversation was a real examination of how do we know what we know and kind of foundational ideas in this space. You hear a lot about how to boost or speed up your metabolism, but people don't know what metabolism is anyway. You hear a lot about how you need to maximize your protein, but what is protein doing in the body and where did that idea come from? And so, we were trying to really pair back. And I think this is where Kevin's physics training was so wonderful. We were trying to look at like what are these fundamental laws and truths. Things that we know about food and nutrition and how it works in us, and what can we tell people about them. And as we kind of went through that journey it very quickly ended up in an argument about the food environment, which I know we're going to get to. We will. It's really interesting. This idea of how do we know what we know is really fascinating because when you go out there, people kind of tell us what we know. Or at least what they think what we know. But very few people go through that journey of how did we get there. And so people can decide on their own is this a credible form of knowledge that I'm being told to pursue. So Kevin, what do you mean by food intelligence? Coming from a completely different background in physics where even as we learn about the fundamental laws of physics, it's always in this historical context about how we know what we know and what were the kind of key experiments along the way. And even with that sort of background, I had almost no idea about what happened to food once we ate it inside our bodies. I only got into this field by a happenstance series of events, which is probably too long to talk about this podcast. But to get people to have an appreciation from the basic science about what is going on inside our bodies when we eat. What is food made out of? As best as we can understand at this current time, how does our body deal with. Our food and with that sort of basic knowledge about how we know what we know. How to not be fooled by these various sound bites that we'll hear from social media influencers telling you that everything that you knew about nutrition is wrong. And they've been hiding this one secret from you that's been keeping you sick for so long to basically be able to see through those kinds of claims and have a bedrock of knowledge upon which to kind of evaluate those things. That's what we mean by food intelligence. It makes sense. Now, I'm assuming that food intelligence is sort of psychological and biological at the same time, isn't it? Because that there's what you're being told and how do you process that information and make wise choices. But there's also an intelligence the body has and how to deal with the food that it's receiving. And that can get fooled too by different things that are coming at it from different types of foods and stuff. We'll get to that in a minute, but it's a very interesting concept you have, and wouldn't it be great if we could all make intelligent choices? Julia, you mentioned the food environment. How would you describe the modern food environment and how does it shape the choices we make? It's almost embarrassing to have this question coming from you because so much of our understanding and thinking about this idea came from you. So, thank you for your work. I feel like you should be answering this question. But I think one of the big aha moments I had in the book research was talking to a neuroscientist, who said the problem in and of itself isn't like the brownies and the pizza and the chips. It's the ubiquity of them. It's that they're most of what's available, along with other less nutritious ultra-processed foods. They're the most accessible. They're the cheapest. They're kind of heavily marketed. They're in our face and the stuff that we really ought to be eating more of, we all know we ought to be eating more of, the fruits and vegetables, fresh or frozen. The legumes, whole grains. They're the least available. They're the hardest to come by. They're the least accessible. They're the most expensive. And so that I think kind of sums up what it means to live in the modern food environment. The deck is stacked against most of us. The least healthy options are the ones that we're inundated by. And to kind of navigate that, you need a lot of resources, wherewithal, a lot of thought, a lot of time. And I think that's kind of where we came out thinking about it. But if anyone is interested in knowing more, they need to read your book Food Fight, because I think that's a great encapsulation of where we still are basically. Well, Julie, it's nice of you to say that. You know what you reminded me one time I was on a panel and a speaker asks the audience, how many minutes do you live from a Dunkin Donuts? And people sort of thought about it and nobody was more than about five minutes from a Dunkin Donuts. And if I think about where I live in North Carolina, a typical place to live, I'm assuming in America. And boy, within about five minutes, 10 minutes from my house, there's so many fast-food places. And then if you add to that the gas stations that have foods and the drug store that has foods. Not to mention the supermarkets. It's just a remarkable environment out there. And boy, you have to have kind of iron willpower to not stop and want that food. And then once it hits your body, then all heck breaks loose. It's a crazy, crazy environment, isn't it? Kevin, talk to us, if you will, about when this food environment collides with human biology. And what happens to normal biological processes that tell us how much we should eat, when we should stop, what we should eat, and things like that. I think that that is one of the newer pieces that we're really just getting a handle on some of the science. It's been observed for long periods of time that if you change a rat's food environment like Tony Sclafani did many, many years ago. That rats aren't trying to maintain their weight. They're not trying to do anything other than eat whatever they feel like. And, he was having a hard time getting rats to fatten up on a high fat diet. And he gave them this so-called supermarket diet or cafeteria diet composed of mainly human foods. And they gained a ton of weight. And I think that pointed to the fact that it's not that these rats lacked willpower or something like that. That they weren't making these conscious choices in the same way that we often think humans are entirely under their conscious control about what we're doing when we make our food choices. And therefore, we criticize people as having weak willpower when they're not able to choose a healthier diet in the face of the food environment. I think the newer piece that we're sort of only beginning to understand is how is it that that food environment and the foods that we eat might be changing this internal symphony of signals that's coming from our guts, from the hormones in our blood, to our brains and the understanding that of food intake. While you might have control over an individual meal and how much you eat in that individual meal is under biological control. And what are the neural systems and how do they work inside our brains in communicating with our bodies and our environment as a whole to shift the sort of balance point where body weight is being regulated. To try to better understand this really intricate interconnection or interaction between our genes, which are very different between people. And thousands of different genes contributing to determining heritability of body size in a given environment and how those genes are making us more or less susceptible to these differences in the food environment. And what's the underlying biology? I'd be lying to say if that we have that worked out. I think we're really beginning to understand that, but I hope what the book can give people is an appreciation for the complexity of those internal signals and that they exist. And that food intake isn't entirely under our control. And that we're beginning to unpack the science of how those interactions work. It's incredibly interesting. I agree with you on that. I have a slide that I bet I've shown a thousand times in talks that I think Tony Sclafani gave me decades ago that shows laboratory rats standing in front of a pile of these supermarket foods. And people would say, well, of course you're going to get overweight if that's all you eat. But animals would eat a healthy diet if access to it. But what they did was they had the pellets of the healthy rat chow sitting right in that pile. Exactly. And the animals ignore that and overeat the unhealthy food. And then you have this metabolic havoc occur. So, it seems like the biology we've all inherited works pretty well if you have foods that we've inherited from the natural environment. But when things become pretty unnatural and we have all these concoctions and chemicals that comprise the modern food environment the system really breaks down, doesn't it? Yeah. And I think that a lot of people are often swayed by the idea as well. Those foods just taste better and that might be part of it. But I think that what we've come to realize, even in our human experiments where we change people's food environments... not to the same extent that Tony Sclafani did with his rats, but for a month at a time where we ask people to not be trying to gain or lose weight. And we match certain food environments for various nutrients of concern. You know, they overeat diets that are higher in these so-called ultra-processed foods and they'd spontaneously lose weight when we remove those from the diet. And they're not saying that the foods are any more or less pleasant to eat. There's this underlying sort of the liking of foods is somewhat separate from the wanting of foods as neuroscientists are beginning to understand the different neural pathways that are involved in motivation and reward as opposed to the sort of just the hedonic liking of foods. Even the simple explanation of 'oh yeah, the rats just like the food more' that doesn't seem to be fully explaining why we have these behaviors. Why it's more complicated than a lot of people make out. Let's talk about ultra-processed foods and boy, I've got two wonderful people to talk to about that topic. Julia, let's start with your opinion on this. So tell us about ultra-processed foods and how much of the modern diet do they occupy? So ultra-processed foods. Obviously there's an academic definition and there's a lot of debate about defining this category of foods, including in the US by the Health and Human Services. But the way I think about it is like, these are foods that contain ingredients that you don't use in your home kitchen. They're typically cooked. Concocted in factories. And they now make up, I think it's like 60% of the calories that are consumed in America and in other similar high-income countries. And a lot of these foods are what researchers would also call hyper palatable. They're crossing these pairs of nutrient thresholds like carbohydrate, salt, sugar, fat. These pairs that don't typically exist in nature. So, for the reasons you were just discussing they seem to be particularly alluring to people. They're again just like absolutely ubiquitous and in these more developed contexts, like in the US and in the UK in particular. They've displaced a lot of what we would think of as more traditional food ways or ways that people were eating. So that's sort of how I think about them. You know, if you go to a supermarket these days, it's pretty hard to find a part of the supermarket that doesn't have these foods. You know, whole entire aisles of processed cereals and candies and chips and soft drinks and yogurts, frozen foods, yogurts. I mean, it's just, it's all over the place. And you know, given that if the average is 60% of calories, and there are plenty of people out there who aren't eating any of that stuff at all. For the other people who are, the number is way higher. And that, of course, is of great concern. So there have been hundreds of studies now on ultra-processed foods. It was a concept born not that long ago. And there's been an explosion of science and that's all for the good, I think, on these ultra-processed foods. And perhaps of all those studies, the one discussed most is one that you did, Kevin. And because it was exquisitely controlled and it also produced pretty striking findings. Would you describe that original study you did and what you found? Sure. So, the basic idea was one of the challenges that we have in nutrition science is accurately measuring how many calories people eat. And the best way to do that is to basically bring people into a laboratory and measure. Give them a test meal and measure how many calories they eat. Most studies of that sort last for maybe a day or two. But I always suspected that people could game the system if for a day or two, it's probably not that hard to behave the way that the researcher wants, or the subject wants to deceive the researcher. We decided that what we wanted to do was bring people into the NIH Clinical Center. Live with us for a month. And in two two-week blocks, we decided that we would present them with two different food environments essentially that both provided double the number of calories that they would require to maintain their body weight. Give them very simple instructions. Eat as much or as little as you'd like. Don't be trying to change your weight. We're not going to tell you necessarily what the study's about. We're going to measure lots of different things. And they're blinded to their weight measurements and they're wearing loose fitting scrubs and things like that, so they can't tell if their clothes are getting tighter or looser. And so, what we did is in for one two-week block, we presented people with the same number of calories, the same amount of sugar and fat and carbs and fiber. And we gave them a diet that was composed of 80% of calories coming from these ultra-processed foods. And the other case, we gave them a diet that was composed of 0% of calories from ultra-processed food and 80% of the so-called minimally processed food group. And what we then did was just measured people's leftovers essentially. And I say we, it was really the chefs and the dieticians at the clinical center who are doing all the legwork on this. But what we found was pretty striking, which was that when people were exposed to this highly ultra-processed food environment, despite being matched for these various nutrients of concern, they overate calories. Eating about 500 calories per day on average, more than the same people in the minimally processed diet condition. And they gained weight and gained body fat. And, when they were in the minimally processed diet condition, they spontaneously lost weight and lost body fat without trying in either case, right? They're just eating to the same level of hunger and fullness and overall appetite. And not reporting liking the meals any more or less in one diet versus the other. Something kind of more fundamental seemed to have been going on that we didn't fully understand at the time. What was it about these ultra-processed foods? And we were clearly getting rid of many of the things that promote their intake in the real world, which is that they're convenient, they're cheap, they're easy to obtain, they're heavily marketed. None of that was at work here. It was something really about the meals themselves that we were providing to people. And our subsequent research has been trying to figure out, okay, well what were the properties of those meals that we were giving to these folks that were composed primarily of ultra-processed foods that were driving people to consume excess calories? You know, I've presented your study a lot when I give talks. It's nice hearing it coming from you rather than me. But a couple of things that interest me here. You use people as their own controls. Each person had two weeks of one diet and two weeks of another. That's a pretty powerful way of providing experimental control. Could you say just a little bit more about that? Yeah, sure. So, when you design a study, you're trying to maximize the efficiency of the study to get the answers that you want with the least number of participants while still having good control and being able to design the study that's robust enough to detect a meaningful effect if it exists. One of the things that you do when you analyze studies like that or design studies like that, you could just randomize people to two different groups. But given how noisy and how different between people the measurement of food intake is we would've required hundreds of people in each group to detect an effect like the one that we discovered using the same person acting as their own control. We would still be doing the study 10 years later as opposed to what we were able to do in this particular case, which is completed in a year or so for that first study. And so, yeah, when you kind of design a study that way it's not always the case that you get that kind of improvement in statistical power. But for a measurement like food intake, it really is necessary to kind of do these sorts of crossover type studies where each person acts as their own control. So put the 500 calorie increment in context. Using the old fashioned numbers, 3,500 calories equals a pound. That'd be about a pound a week or a lot of pounds over a year. But of course, you don't know what would happen if people were followed chronically and all that. But still 500 calories is a whopping increase, it seems to me. It sure is. And there's no way that we would expect it to stay at that constant level for many, many weeks on end. And I think that's one of the key questions going forward is how persistent is that change. And how does something that we've known about and we discuss in our books the basic physiology of how both energy expenditure changes as people gain and lose weight, as well as how does appetite change in a given environment when they gain and lose weight? And how do those two processes eventually equate at a new sort of stable body weight in this case. Either higher or lower than when people started the program of this diet manipulation. And so, it's really hard to make those kinds of extrapolations. And that's of course, the need for further research where you have longer periods of time and you, probably have an even better control over their food environment as a result. I was surprised when I first read your study that you were able to detect a difference in percent body fat in such a short study. Did that surprise you as well? Certainly the study was not powered to detect body fat changes. In other words, we didn't know even if there were real body fat changes whether or not we would have the statistical capabilities to do that. We did use a method, DXA, which is probably one of the most precise and therefore, if we had a chance to measure it, we had the ability to detect it as opposed to other methods. There are other methods that are even more precise, but much more expensive. So, we thought that we had a chance to detect differences there. Other things that we use that we also didn't think that we necessarily would have a chance to detect were things like liver fat or something like that. Those have a much less of an ability. It's something that we're exploring now with our current study. But, again, it's all exploratory at that point. So what can you tell us about your current study? We just wrapped it up, thankfully. What we were doing was basically re-engineering two new ultra-processed diets along parameters that we think are most likely the mechanisms by which ultra-processed meals drove increased energy intake in that study. One was the non-beverage energy density. In other words, how many calories per gram of food on the plate, not counting the beverages. Something that we noticed in the first study was that ultra-processed foods, because they're essentially dried out in the processing for reasons of food safety to prevent bacterial growth and increased shelf life, they end up concentrating the foods. They're disrupting the natural food matrix. They last a lot longer, but as a result, they're a more concentrated form of calories. Despite being, by design, we chose the overall macronutrients to be the same. They weren't necessarily higher fat as we often think of as higher energy density. What we did was we designed an ultra-processed diet that was low in energy density to kind of match the minimally processed diet. And then we also varied the number of individual foods that were deemed hyper palatable according to kind of what Julia said that crossed these pairs of thresholds for fat and sugar or fat and salt or carbs and salt. What we noticed in the first study was that we presented people with more individual foods on the plate that had these hyper palatable combinations. And I wrestle with the term terminology a little bit because I don't necessarily think that they're working through the normal palatability that they necessarily like these foods anymore because again, we asked people to rate the meals and they didn't report differences. But something about those combinations, regardless of what you call them, seemed to be driving that in our exploratory analysis of the first study. We designed a diet that was high in energy density, but low in hyper palatable foods, similar to the minimally processed. And then their fourth diet is with basically low in energy density and hyper palatable foods. And so, we presented some preliminary results last year and what we were able to show is that when we reduced both energy density and the number of hyper palatable foods, but still had 80% of calories from ultra-processed foods, that people more or less ate the same number of calories now as they did when they were the same people were exposed to the minimally processed diet. In fact they lost weight, to a similar extent as the minimally processed diet. And that suggests to me that we can really understand mechanisms at least when it comes to calorie intake in these foods. And that might give regulators, policy makers, the sort of information that they need in order to target which ultra-processed foods and what context are they really problematic. It might give manufacturers if they have the desire to kind of reformulate these foods to understand which ones are more or less likely to cause over consumption. So, who knows? We'll see how people respond to that and we'll see what the final results are with the entire study group that, like I said, just finished, weeks ago. I respond very positively to the idea of the study. The fact that if people assume ultra-processed foods are bad actors, then trying to find out what it is about them that's making the bad actors becomes really important. And you're exactly right, there's a lot of pressure on the food companies now. Some coming from public opinion, some coming from parts of the political world. Some from the scientific world. And my guess is that litigation is going to become a real actor here too. And the question is, what do you want the food industry to do differently? And your study can really help inform that question. So incredibly valuable research. I can't wait to see the final study, and I'm really delighted that you did that. Let's turn our attention for a minute to food marketing. Julia, where does food marketing fit in all this? Julia - What I was very surprised to find while we were researching the book was this deep, long history of calls against marketing junk food in particular to kids. I think from like the 1950s, you have pediatrician groups and other public health professionals saying, stop this. And anyone who has spent any time around small children knows that it works. We covered just like a little, it was from an advocacy group in the UK that exposed aid adolescents to something called Triple Dip Chicken. And then asked them later, pick off of this menu, I think it was like 50 items, which food you want to order. And they all chose Triple Dip chicken, which is, as the name suggests, wasn't the healthiest thing to choose on the menu. I think we know obviously that it works. Companies invest a huge amount of money in marketing. It works even in ways like these subliminal ways that you can't fully appreciate to guide our food choices. Kevin raised something really interesting was that in his studies it was the foods. So, it's a tricky one because it's the food environment, but it's also the properties of the foods themselves beyond just the marketing. Kevin, how do you think about that piece? I'm curious like. Kevin - I think that even if our first study and our second study had turned out there's no real difference between these artificial environments that we've put together where highly ultra-processed diets lead to excess calorie intake. If that doesn't happen, if it was just the same, it wouldn't rule out the fact that because these foods are so heavily marketed, because they're so ubiquitous. They're cheap and convenient. And you know, they're engineered for many people to incorporate into their day-to-day life that could still promote over consumption of calories. We just remove those aspects in our very artificial food environment. But of course, the real food environment, we're bombarded by these advertisements and the ubiquity of the food in every place that you sort of turn. And how they've displaced healthy alternatives, which is another mechanism by which they could cause harm, right? It doesn't even have to be the foods themselves that are harmful. What do they displace? Right? We only have a certain amount the marketers called stomach share, right? And so, your harm might not be necessarily the foods that you're eating, but the foods that they displaced. So even if our experimental studies about the ultra-processed meals themselves didn't show excess calorie intake, which they clearly did, there's still all these other mechanisms to explore about how they might play a part in the real world. You know, the food industry will say that they're agnostic about what foods they sell. They just respond to demand. That seems utter nonsense to me because people don't overconsume healthy foods, but they do overconsume the unhealthy ones. And you've shown that to be the case. So, it seems to me that idea that they can just switch from this portfolio of highly processed foods to more healthy foods just doesn't work out for them financially. Do you think that's right? I honestly don't have that same sort of knee jerk reaction. Or at least I perceive it as a knee jerk reaction, kind of attributing malice in some sense to the food industry. I think that they'd be equally happy if they could get you to buy a lot and have the same sort of profit margins, a lot of a group of foods that was just as just as cheap to produce and they could market. I think that you could kind of turn the levers in a way that that would be beneficial. I mean, setting aside for example, that diet soda beverages are probably from every randomized control trial that we've seen, they don't lead to the same amount of weight gain as the sugar sweetened alternatives. They're just as profitable to the beverage manufacturers. They sell just as many of them. Now they might have other deleterious consequences, but I don't think that it's necessarily the case that food manufacturers have to have these deleterious or unhealthy foods as their sole means of attaining profit. Thanks for that. So, Julia, back to you. You and Kevin point out in your book some of the biggest myths about nutrition. What would you say some of them are? I think one big, fundamental, overarching myth is this idea that the problem is in us. That this rise of diet related diseases, this explosion that we've seen is either because of a lack of willpower. Which you have some very elegant research on this that we cite in the book showing willpower did not collapse in the last 30, 40 years of this epidemic of diet related disease. But it's even broader than that. It's a slow metabolism. It's our genes. Like we put the problem on ourselves, and we don't look at the way that the environment has changed enough. And I think as individuals we don't do that. And so much of the messaging is about what you Kevin, or you Kelly, or you Julia, could be doing better. you know, do resistance training. Like that's the big thing, like if you open any social media feed, it's like, do more resistance training, eat more protein, cut out the ultra-processed foods. What about the food environment? What about the leaders that should be held accountable for helping to perpetuate these toxic food environments? I think that that's this kind of overarching, this pegging it and also the rise of personalized nutrition. This like pegging it to individual biology instead of for whatever the claim is, instead of thinking about how did environments and don't want to have as part of our lives. So that's kind of a big overarching thing that I think about. It makes sense. So, let's end on a positive note. There's a lot of reason to be concerned about the modern food environment. Do you see a helpful way forward and what might be done about this? Julia, let's stay with you. What do you think? I think so. We spent a lot of time researching history for this book. And a lot of things that seem impossible are suddenly possible when you have enough public demand and enough political will and pressure. There are so many instances and even in the history of food. We spend time with this character Harvey Wiley, who around the turn of the century, his research was one of the reasons we have something like the FDA protecting the food supply. That gives me a lot of hope. And we are in this moment where a lot of awareness is being raised about the toxic food environment and all these negative attributes of food that people are surrounded by. I think with enough organization and enough pressure, we can see change. And we can see this kind of flip in the food environment that I think we all want to see where healthier foods become more accessible, available, affordable, and the rest of it. Sounds good. Kevin, what are your thoughts? Yes, I just extend that to saying that for the first time in history, we sort of know what the population of the planet is going to be that we have to feed in the future. We're not under this sort of Malthusian threat of not being able to know where the population growth is going to go. We know it's going to be roughly 10 billion people within the next century. And we know we've got to change the way that we produce and grow food for the planet as well as for the health of people. We know we've got to make changes anyway. And we're starting from a position where per capita, we're producing more protein and calories than any other time in human history, and we're wasting more food. We actually know we're in a position of strength. We don't have to worry so acutely that we won't be able to provide enough food for everybody. It's what kind of food are we going to produce? How are we going to produce it in the way that's sustainable for both people and the planet? We have to tackle that anyway. And for the folks who had experienced the obesity epidemic or finally have drugs to help them and other kinds of interventions to help them. That absolve them from this idea that it's just a matter of weak willpower if we finally have some pharmaceutical interventions that are useful. So, I do see a path forward. Whether or not we take that is another question. Bios Dr. Kevin Hall is the section chief of Integrative Physiology Section in the Laboratory of Biological Modeling at the NIH National Institute of Diabetes and Digestive and Kidney Diseases. Kevin's laboratory investigates the integrative physiology of macronutrient metabolism, body composition, energy expenditure, and control of food intake. His main goal is to better understand how the food environment affects what we eat and how what we eat affects our physiology. He performs clinical research studies as well as developing mathematical models and computer simulations to better understand physiology, integrate data, and make predictions. In recent years, he has conducted randomized clinical trials to study how diets high in ultra-processed food may cause obesity and other chronic diseases. He holds a Ph.D. from McGill University. Julia Belluz is a Paris-based journalist and a contributing opinion writer to the New York Times, she has reported extensively on medicine, nutrition, and global public health from Canada, the US, and Europe. Previously, Julia was Vox's senior health correspondent in Washington, DC, a Knight Science Journalism fellow at the Massachusetts Institute of Technology in Cambridge, and she worked as a reporter in Toronto and London. Her writing has appeared in a range of international publications, including the BMJ, the Chicago Tribune, the Economist, the Globe and Mail, Maclean's, the New York Times, ProPublica, and the Times of London. Her work has also had an impact, helping improve policies on maternal health and mental healthcare for first responders at the hospital- and state-level, as well as inspiring everything from scientific studies to an opera. Julia has been honored with numerous journalism awards, including the 2016 Balles Prize in Critical Thinking, the 2017 American Society of Nutrition Journalism Award, and three Canadian National Magazine Awards (in 2007 and 2013). In 2019, she was a National Academies of Sciences, Engineering, and Medicine Communications Award finalist. She contributed chapters on public health journalism in the Tactical Guide to Science Journalism, To Save Humanity: What Matters Most for a Healthy Future, and was a commissioner for the Global Commission on Evidence to Address Societal Challenges.

Have you ever picked up an empty snail shell and wondered who might have been clever enough to crack it? Enter the snail-eating beetle, a specialist predator that has evolved tools as precise as a locksmith's to get at one of nature's most well protected animals.   Patreon -> https://www.patreon.com/user?u=46499107 YouTube: https://www.youtube.com/@InsectsforFun  IG: https://www.instagram.com/insects4fun/ FB: https://www.facebook.com/profile.php?id=100085443614825 Email: Insectsfordummies@gmail.com  Discord -> https://discord.gg/pDJH3CYcG6    Music Sudare

Eating walnuts in Albania.

The 5th annual Fall Fossil Fest is going on this Saturday, October 18th. The Idaho Museum of Natural History will show the world premiere of its three-foot-long dinosaur eating crocodile skull.

   It's no surprise that KCI has banned the playing of Kristi Noem's video that DHS is requesting all airports play.  It's going to be most airports that won't play it and I think that is actually the point of the whole thing.  Create something viral for millions of people that won't fly during the government shutdown and call it a marketing success.    Texas Tech has confirmed they found a pocket knife on the KU sideline last Saturday night in Lubbock.  Now they have to find the person who may have thrown it and throw the book at that person.    Ten years ago, 538 invented something called a Trump Score for other politicians.  It was designed to make Trump look stupid.  Now 538 is no more and the Trump Score has become something everyone wants to win.    I learned something interesting about my mom's listening habits yesterday and you may be surprised.    Chiefs left tackle Josh Simmons has left the team and this is becoming quite a mystery.  It can't be great.    Bob Kendrick has scored a major success for the NLBM and we have a really fun audio production to prove it.    And today's Final Final is one of the greatest ever combining running a marathon while eating as much of one kind of food as humanly possible as you do it.  You have to hear this.

If you've ever changed a diaper, you might've wondered what happens to it after it goes in the trash. The answer, unfortunately, is that it'll sit in a landfill for hundreds of years—certainly longer than the baby who briefly wore it will live. In fact, every diaper you wore when you were a baby is still sitting around, at best in a landfill, or perhaps even in the ocean. And did you know the average American baby goes through 6,000 diapers before learning to use a toilet?  But what if fungi could change that? In this episode, I sit down with serial entrepreneur Miki Agrawal, the founder of Thinx (yes, the period underwear company), Tushy (yes, the bidet company), and now HIRO Technologies—a company using plastic-eating fungi to help disposable diapers return to the earth. Miki, who some have dubbed the “Queen of pee, poop, and periods,” (I think they should shorten it to the “Queen of Secretions”) shares how an opportune moment with her toddler and a children's book about fungi inspired her to launch HIRO. Her company's first product—HIRO Diapers—uses a packet of dormant, culinary-grade fungi that awaken when exposed to moisture and begin breaking down the diaper's plastic components, dramatically reducing its landfill lifespan from centuries to under a year, after which it simply becomes dirt. We talk about everything from the science of fungal degradation to the challenges of biotech entrepreneurship, from raising millions for an unconventional idea to why she believes reconnecting with nature is the ultimate form of innovation. Whether you're a parent, a sustainability enthusiast, or just fascinated by the intersection of biology and business, this conversation will make you rethink what “waste” really means.  Discussed in this episode It was the children's book Pacha's Pajamas that implanted the idea in Miki's mind about plastic-eating fungi.  You can buy HIRO Diapers here. You can see HIRO's original kickstarter, including video pitch, here. Miki recommends checking out the UN Millenium Goals for ideas of companies to create. Reuters discusses HIRO's launch and technology. Miki also started Thinkx (period underwear) and Tushy (bidets). More about Miki Agrawal Miki Agrawal is the creative force behind acclaimed social enterprises TUSHY (the modern bidet brand), THINX (period-proof underwear), and WILD (NYC's first gluten-free pizza concept), collectively valued at over $250 million. Miki is the author of best-selling books "DO COOL SH*T" and "DISRUPT-HER”. Her latest company HIRO is a revolutionary nature-based start-up harnessing ancient technology - fungi - to help solve the global plastic crisis. Their first product is a baby diaper that returns to the earth with the help of friendly fungi. (They chose diapers to launch with because they're the #1 household plastic waste item that takes 400+ years to decompose in a landfill - and each baby uses ~6,000 diapers in their lifetime. Wild, right?) HIRO Diapers starts returning to the earth with the help of fungi - and they're soft, safe, high-performing and ready to change the game.  Recognized as one of Fast Company's "Most Creative People," a "Young Global Leader" by the World Economic Forum, and named one of INC's "Most Impressive Women Entrepreneurs," Miki brings a wealth of experience and expertise to the stage as a keynote speaker. Her authentic talks have been validated by audiences at MindValley, EO, and Capitalism.com, who have voted for her as the #1 best speaker among hundreds of speakers.

Today I'm answering 5 awesome questions about creatine, rest breaks between sets, hitting your macros goals on the weekends and more! Ready to try Ignite 30?  https://fitwomensweekly.com/lp/fww-live/ignite-30/  --- Need Magnesium? Try RnA ReSet Magnesium: https://rnareset.com/?ref=FWW  Use Code "FWW" for 10% Off! Kindal Boyle has been a personal trainer for nearly 20 years focusing on women's strength and fitness. She'll teach you how to combine strength training and cardio for a hybrid approach to build the fittest body and life no matter where you are in your fitness journey.

Eating cake without guilt starts with understanding how your body actually functions. The secret isn't lack of willpower; it's focusing on quality nutrition and wellness strategies that buffer those sweet treats. Jenn is here to help you create your nutrition plan-and yes, it does include your favorite dessert!Jenn Trepeck, host of Salad With a Side of Fries, breaks down both the science and psychology of enjoying cake while still feeling great. The holidays are approaching! It is possible to enjoy your favorite holiday dishes without restriction as punishment or feeling guilty for indulging. Eating cake, or your favorite sweet treat, without guilt means having a plan, not following arbitrary or contradicting food rules that leave you deprived and lacking. Learn why eating cake without guilt involves mindset and food choices, discover practical holiday eating strategies, and understand how eating cake without guilt fits into sustainable nutrition and wellness. Ready to transform your relationship with sweet treats? This “no shame & guilt-free” conversation delivers actionable tools for eating cake without guilt all year long.What You Will Learn in This Episode:✅ Why eating cake without guilt requires pairing sweet treats with nutrient dense meals instead of eating them separately to support stable blood sugar levels✅ How to use meal planning strategies and nutritional diversity to buffer indulgences so your body handles dessert better than when you're in a state of deprivation✅ The psychology behind food guilt and shame—and why breaking commitments to yourself creates the cycle that keeps you stuck in restrictive eating behaviors✅ Practical conscious eating choices for Halloween, Thanksgiving, and holiday parties that allow you to enjoy eating dessert after meals without the all-or-nothing mindsetThe Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight loss, debunking myths, misinformation, and flawed science surrounding our understanding of nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.TIMESTAMPS: 00:00 Intro: Eating cake without guilt and nutrition and wellness strategies for the holidays04:53 Why eating dessert immediately after your meal with protein and fiber supports stable blood sugar levels08:00 Reframing “healthy alternatives” to healthy habits and the lasting impacts11:59 Understanding emotional eating patterns and how childhood experiences can shape our food relationship habits, and the importance of macronutrients and micronutrients15:52 Holiday eating strategies: planning for the next day to avoid the all-or-nothing snowball effect21:41 How variety in diet and gut microbiome diversity reduces cravings and supports sustainable health practices26:46 Addressing the mental side: stopping the ‘should' mentality and creating your own meal planning strategies32:33 Why food guilt and shame appear when we break commitments to ourselves and put commitments to others first35:00 Restrictive eating behaviors learned in childhood and arbitrary food rules can damage our relationship with food38:19 Conscious eating choices, making a plan for an event or a meal and building healthy rituals around sweet treats for long-term successKEY TAKEAWAYS:

This month, we are focusing on Attachment! Dan invited a previous guest and attachment expert, Dr. W. Jesse Gil, to join the guys to talk about attachments. What do powder milk biscuits have to do with attachment? Just the Guys cast Greg, Jeremy, and Clay discuss with Dan and Dr. Gill thoughts and questions about attachment. Dr. Gill's site: https://www.facetofaceliving.com/our-story7 Keys to Intimacy: https://www.facetofaceliving.com/shopAnd Dr. Gill has a new book on our leadership! 

This week on Health Matters, we revisit Courtney Allison's conversation with Dr. Elizabeth Stone, assistant director of transfusion medicine at NewYork-Presbyterian and Columbia. Unprecedented blood shortages mean that the need for donated blood is as critical as ever. Dr. Stone demystifies the process of giving blood, explains blood types, and shares how both the recipient and the donor can benefit from a single donation.___Dr. Elizabeth Stone is Assistant Director of Transfusion Medicine and Cellular Therapy at NYP Columbia University, Medical Director of Clinical Pathology at NYP Westchester Hospital, and Assistant Professor of Pathology and Cell Biology at Columbia University Irving Medical Center. Dr. Stone's research focuses on platelet storage conditions and platelet utilization. With advances in medical care, the demand for platelets continues to increase. She is particularly interested in investigating how platelet storage conditions may affect transfusion in different clinical scenarios and in platelet alloimmunization, with the ultimate goal to improve clinical outcomes for patients requiring platelet transfusions. ___Health Matters is your weekly dose of health and wellness information, from the leading experts. Join host Courtney Allison to get news you can use in your own life. New episodes drop each Wednesday.If you are looking for practical health tips and trustworthy information from world-class doctors and medical experts you will enjoy listening to Health Matters. Health Matters was created to share stories of science, care, and wellness that are happening every day at NewYork-Presbyterian, one of the nation's most comprehensive, integrated academic healthcare systems. In keeping with NewYork-Presbyterian's long legacy of medical breakthroughs and innovation, Health Matters features the latest news, insights, and health tips from our trusted experts; inspiring first-hand accounts from patients and caregivers; and updates on the latest research and innovations in patient care, all in collaboration with our renowned medical schools, Columbia and Weill Cornell Medicine.To learn more visit: https://healthmatters.nyp.org Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Dr. Don and Professor Ben talk about the risks from deliberately eating powdered teflon. Dr. Don - not risky

Are Jed and Ashley crazy because they wash their rice and chicken before cooking them? See omnystudio.com/listener for privacy information.

"Just have fun and do it. Because that's what everybody's really taught me in wizard rock, just have fun and do it." - Darbi of Lordess Voldina and the Eating Dead See the transcript at https://wzrdradiopod.com/ Join the magical Patreon at https://www.patreon.com/WZRDRadioPod

If you've ever walked into a grocery store and walked out wondering where your money went, you're not alone. I've made it my mission to help Arizonans and anyone who buys food stretch their grocery dollars without sacrificing quality or joy.For over two years, I've been building a workshop called Grocery Guru, designed to teach anyone no matter your income or family size how to save big at the grocery store. It's packed with practical strategies, smart shopping habits, and easy-to-use apps that help you compare prices, cut waste, and even get a workout while you shop! A Free Class for the Phoenix CommunityThanks to a wonderful partnership with the City of Phoenix Public Library System, Grocery Guru is completely free to attend. All you need is a Phoenix Public Library card which is also free!Sign up link here: phoenixpubliclibrary.org

Recent studies recommend eating about 0.3 to 0.4 g protein per kg of body weight (20 to 40 g for most adults) within two hours after training for optimal recovery Aim for around 2 to 3 g leucine in that dose to robustly trigger muscle protein synthesis A new Texas A&M clinical trial in tactical athletes reports better recovery markers after intense training when animal-protein meals were used versus plant-based meals with equal total protein Pairing protein with carbohydrates helps speed glycogen refueling across the next four to six hours Older adults generally benefit from the higher end of the per-meal range (approximately 0.4 g/kg)

This episode is a celebration of courage, compassion, and the power of purpose. Host Allison Walsh welcomes back her dear friend and changemaker Johanna Kandel, founder and CEO of the National Alliance for Eating Disorders, as they honor the organization's 25th anniversary. What began as Johanna's deeply personal mission to ensure no one felt as alone as she once did has evolved into one of the nation's leading nonprofits—offering a free, therapist-led helpline and life-saving support groups that reach more than 30,000 people annually across 88 countries.In this heartfelt conversation, Johanna opens up about transforming pain into purpose, leading with resilience, and creating a movement that has changed the landscape of eating disorder recovery. She shares lessons on courage, collaboration, and hope, revealing how her 21-year-old self's determination became a global force for good. Listeners will walk away feeling inspired to believe in their own ability to create impact — and reminded that when we heal together, we rise together. Together, they discuss:How Johanna turned her personal recovery into the National Alliance for Eating Disorders at age 21 and built it into a global lifeline.The Alliance's real-world impact: therapist-led helplines (~8,000 calls/year), 21 free support groups, ~30,000 participants annually, and 290,000 searches on findedhelp.com.Why eating disorders are serious biopsychosocial brain illnesses (not vanity) and the importance of getting care from trained, specialty providers.How free, clinician-led support groups and peer connection (“healed people heal people”) close the access gap for people who can't get traditional treatment.The role of social media, weight stigma, and emerging trends (including GLP-1 conversations) in shaping public understanding and care needs.Johanna's innovation roadmap: partnering with social platforms and AI (OpenAI, Cloud, Gemini) to meet people where they are and expand reach.What's next for the Alliance — an ambitious goal to scale the helpline to 7 days a week, increase funding and partnerships, and keep driving down stigma.How listeners can take action: share resources, support the Alliance, or find help via findedhelp.com. 

Do you have a strong family history of cancer? Or have you lost a close friend to cancer? Maybe you've seen the impact of cancer in breaking families apart and worry about getting it yourself and then losing time with your loved ones. Well, if you're wondering if there is a benefit to eating plant-based to lower cancer risk, you're in the right place.   In this episode, we'll see if avoiding meats and eating more plants in general can benefit our bodies by reducing cancer risk and even delay its progression in those that have it. Grab your water or tea and let's jump in! Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com Join -> Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourse Connect with Community -> www.facebook.com/groups/beginnerplantbaseddietsuccess Get Free 15-Minute Strategy Call -> www.plantnourished.com/strategycall Free Resource -> Quick Start Grocery Guide for Plant-Based Essentials: www.plantnourished.com/groceryguide     Have a question about plant-based diets that you would like answered on the Plant Based Eating Made Easy Podcast? Send it by email (healthnow@plantnourished.com) or submit it by a voice message here: www.speakpipe.com/plantnourished       [Cancer, Genetics, Plantbased, Plant Based Diet, Vegan, Vegetarian, Whole Foods, Health, LIve Longer]

Ever feel like you're stuck in a cycle of starting over every Monday, promising yourself you'll "get it together" but never quite making it? In this conversation with mindset coach Brad Bizjack, we uncover the real reason so many postpartum moms feel stuck and why success isn't just about the perfect meal plan or routine. You'll learn how subconscious beliefs, emotional habits, and that sneaky inner critic might be sabotaging your goals, and what to do about it. What to Listen For: Why “I should…” thinking is actually sabotaging your progress postpartum The truth about toxic positivity and what mindset really means How perfectionism is the lowest standard you can set and what to do instead A powerful explanation of the “emotional thermostat” and how to raise yours The root cause behind comparison and how to stop it from derailing your joy Why celebration is crucial for postpartum moms (and how to start practicing it) The link between significance, self-worth, and your ability to stay consistent How to shift from “I'm lazy” to “I'm a mom who walks” and why that matters The subconscious beliefs that drive your behavior (and how to rewire them) Brad's simple formula for lasting success and how you can start using it today If you've ever felt like you're constantly falling short, this episode is your permission to stop “should-ing” yourself and start seeing your progress with compassion. Brad shares a powerful framework to help postpartum moms break through mindset blocks and finally feel worthy, energized, and empowered. Don't miss this chance to rewrite your story from the inside out.

Today, I want to dive into the invisible work that's eating away at your profits. I think you know what I mean, right? They're the hours that never make it into a proposal, the tiny tasks that keep piling up, the “quick things” that somehow take all day. So if you've ever ended a project feeling like you worked twice as much as you got paid for, you probably did. I have been there many times, and I can tell you exactly where the money is slipping through the cracks. Mentioned in this episode: Join the wait list for my revamped course, The Designers Edge: https://www.reneedevignierdesign.com/construction-management-interior-designers Access the full video interview with Elana Steele of Steele Appliance here: https://www.reneedevignierdesign.com/appliance Sign up here to join my panel discussion at High Point: https://www.eventbrite.com/e/meet-the-podcasters-tickets-1657193372989?aff=oddtdtcreator Find the full shownotes at: https://devignierdesign.com/invisible-work-eating-your-profits 

Chef Saadat Siddiqui comes on for a wide ranging episode of The Pakistan Experience where we discuss the best food from every region in Pakistan, reignites the age-old Karachi vs Lahore food debate, discuss Comedy Kitchen, Kitchen Hacks, Recipes, Restaurant Culture, Karachi, Sindhi Culture and the MQM.A name in versatile cooking is none other than Chef Saadat Siddiqui. He is a Pakistani chef very well known for his famous cooking shows that air on ARY Zauq. Siddiqui has a degree in computer software, but decided not to pursue that career because of his passion in cooking. He studied and trained in Australia from a local restaurant and has received extensive training and degrees from various other institutes. He is among the popular chefs of Pakistan.The Pakistan Experience is an independently produced podcast looking to tell stories about Pakistan through conversations. Please consider supporting us on Patreon:https://www.patreon.com/thepakistanexperienceTo support the channel:Jazzcash/Easypaisa - 0325 -2982912Patreon.com/thepakistanexperienceAnd Please stay in touch:https://twitter.com/ThePakistanExp1https://www.facebook.com/thepakistanexperiencehttps://instagram.com/thepakistanexpeperienceThe podcast is hosted by comedian and writer, Shehzad Ghias Shaikh. Shehzad is a Fulbright scholar with a Masters in Theatre from Brooklyn College. He is also one of the foremost Stand-up comedians in Pakistan and frequently writes for numerous publications. Instagram.com/shehzadghiasshaikhFacebook.com/Shehzadghias/Twitter.com/shehzad89Join this channel to get access to perks:https://www.youtube.com/channel/UC44l9XMwecN5nSgIF2Dvivg/joinChapters:0:00 Introduction1:25 Comedy Kitchen 3:25 Cooking Basics 7:00 Restaurants in Karachi16:00 How to avoid Food Poisoning24:00 Food Capitalism 27:30 Bachpan kee kahaniyan30:00 Desi Ghee and Healthy Trends37:00 Frozen Fish and Fish Market40:00 Karachi Food42:55 Sindhi Culture48:00 Karachi Food50:30 Pakistani and Indian Food56:00 Karachi Food vs Lahore Food1:09:00 Eating out and Restaurants1:12:00 Best Food in Pakistan1:18:00 Bagels, Pizza and New York1:20:28 People dont respect chefs1:22:30 Food Vlogs1:23:09 MQM and Karachi 1:46:00 Audience Questions

Episode 1813 - brought to you by our incredible sponsors: Better Help - Our listeners get 10% off their first month of online therapy at BetterHelp dot com slash HARDFACTOR Lucy- Let's level up your nicotine routine with Lucy.  Go to ⁠⁠Lucy.co/HARDFACTOR⁠⁠ and use promo code (HARDFACTOR) to get 20% off your first order. Must be of age-verified. True Classic- TrueClassic.com/HARDFACTOR to try them out for yourself. Hydrow- Go to Hydrow.com and use code HARDFACTOR to save up to $450 off your Hydrow Pro Rower! DaftKings- Download the DraftKings Casino app, sign up with code HARDFACTOR, and spin your favorite slots! The Crown is Yours - Gambling problem? Call one eight hundred GAMBLER Timestamps: 00:00:00 Timestamps 00:05:30 The boys are hitting two parlays this week in the NFL weekly parlay in our discord 00:08:55 Missing NASA probe lands in West Texas farm  00:13:25 Michigan luxury car heist ring valued at over 40 million busted 00:17:40 82-year-old Chinese woman ate 8 live frogs to relieve chronic back pain 00:24:20 Chinese traffic jam of over 24 hours of straight gridlock for the October holidays 00:31:15 New power couple Justin Trudeau and Katy Perry smooching on a yacht  00:35:30 LA restaurant Great White being accused of being racist  Thank you for listening!! If you're still reading, join our community at patreon.com/hardfactor to get access to bonus podcasts, discord chat, and much more... but Most importantly: HAGFD!! Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's episode: Mike Tomlin had himself quite the unusual press conference this afternoon Hear award-winning columnist Dejan Kovacevic's three Daily Shot podcasts -- one each on Steelers, Penguins, Pirates -- every weekday morning, plus the all-new DOUBLE SHOT show that follows up at 4:00 p.m. Eastern! Learn more about your ad choices. Visit megaphone.fm/adchoices

(00:00-16:16) Jake Neighbours getting two goals after a good friend of his passing away. Audio of Neighbours talking about the win on Saturday and playing in his hometown. Jim Montgomery talking about on Neighbour's performance. Fielding angry calls at the 2Fox about not airing the Packers game. Looking back at the quarterback transfer portal situation from last offseason. Mizzou wanted Fernando Mendoza who opted for Indiana. Jackson can't watch the final play anymore.(16:24-28:35) Maybe some of Gabe's post game voicemails will cheer us up a little bit. Eating ribs in my underwear. Jackson doesn't see Drink going to Happy Valley. The absurdity of college coaches and hot seats in the current college football landscape. I'm not a jukebox, brother.(28:45-39:40) James Carlton is in studio and he's hanging in there. Expecting a lower scoring game against Auburn. Talking some of the questionable plays with James. James won't be making the trip down to Auburn.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this week's episode, we're re-airing one of our top episodes with Stacy Sims, MSC, PhD, a forward-thinking international exercise physiologist and nutrition scientist who aims to revolutionize exercise nutrition and performance for women. Have you ever wondered why one week you feel like you're crushing it in the gym, and the next you just don't have the energy? Newsflash: women are NOT small men. Our hormones fluctuate throughout the month, which has subtle (and sometimes obvious) impacts on every area of our lives—including exercise.In this episode you'll learn: * Exercise myths that need to be busted* If women really need to cycle sync their workouts* What women need to know about cold therapy* How to know if you're eating enough* Why creatine isn't just for gym bros* And more…Dr. Stacy has directed research programs at Stanford, AUT University, and the University of Waikato, focusing on female athlete health and performance and pushing the dogma to improve research on all women. She has published over 70 peer-reviewed papers, several books and is a regularly featured speaker at professional and academic conferences, including those by USOC and USA Cycling.With the unique opportunities, Silicon Valley has to offer, during her tenure at Stanford, she had the opportunity to translate earlier research into consumer products and a science-based layperson's book, Roar, written to explain sex differences in training and nutrition across the lifespan. Both the consumer products and the book challenged the existing dogma for women in exercise, nutrition, and health. This paradigm shift is the focus of her famous "Women Are Not Small Men” TEDx talk.This episode is brought to you by beeya: * Learn more about beeya's seed cycling bundle at https://beeyawellness.com/free to find out how to tackle hormonal imbalances. * Get $10 off your order by using promo code BEHINDHEREMPIRE10Follow Yasmin: * Instagram: https://www.instagram.com/yasminknouri/* Stay updated & subscribe to our newsletter: https://www.behindherempire.com/Follow Dr. Stacy: * Instagram: https://www.instagram.com/drstacysims/* Website: https://www.drstacysims.com/ Hosted on Acast. See acast.com/privacy for more information.

Let's get real for a minute: Are you still feeling hangry, cranky, and wiped out all too often, even while doing your best to eat clean and healthy? I've been right where you are - frustrated and exhausted - until I realized I was missing balance with one super important thing: protein.And yes, I know you've heard a million times that protein matters. But what if you're still not getting it right, even when you think you are? I was making the same mistake for years. That's why I made this episode: to share exactly where I went wrong and what finally worked (spoiler: it's not just eating more chicken breast).Here's what I'll break down for you:The real reason you need way more protein than you think (and nope, it will not make you bulky)The easy protein goal that can balance your blood sugar and totally crush those cravingsThe one simple, often-overlooked protein source that can seriously help your digestion (hint: it's probably already in your kitchen)No complicated science, just a 20-minute, girlfriend-to-girlfriend chat that could honestly change how you feel all day long. Pop it on while you make your (protein-packed) dinner tonight!Try my favorite protein powder by Equip!NEW Private Podcast - 3 Steps to Making Hormones WellBook a FREE Hormone Strategy Call with meNEED HELP FIXING YOUR HORMONES? CHECK OUT MY RESOURCES:Hormone Imbalance Quiz - Find out which of the top 3 hormone imbalances affects you most!Join Nourish Your Hormones Coaching for the step-by-step and my eyes on YOUR hormones for the next 4 months.LET'S CONNECT!IG: @leishadrewsMy story+more hormone resources hereSend us a text with episode feedback or ideas! (We can't respond to texts unless you include contact info but always read them)Don't forget to subscribe, share this episode, and leave a review. Your support helps us reach more women looking for answers.Disclaimer: Nothing in this podcast is to be taken as medical advice, please take informed accountability and speak to your provider before making changes to your health routine.This podcast is for women and moms to learn how to balance hormones naturally in motherhood, to have pain-free periods, increased fertility, to decrease PMS mood swings, and to increase energy without restrictive diet plans. You'll learn how to balance blood sugar, increase progesterone naturally, understand the root cause of estrogen dominance, irregular periods, PCOS, insulin resistance, hormonal acne, post birth-control syndrome, and conceive naturally. We use a pro-metabolic, whole food, root cause approach to functional women's health and focus on truly holistic health and mind-body connection.If you listen to any of the following shows, we're sure you'll like ours too! Pursuit of Wellness with Mari Llewellyn, Culture Apothecary with Alex Clark, Found My Fitness with Rhonda Patrick, Just Ingredients Podcast, Wellness Mama, The Dr Josh Axe Show, Are You Menstrual Podcast, The Model Health Show, Grounded Wellness By Primally Pure, Be Well By Kelly Leveque, The Freely Rooted Podcast with Kori Meloy, Simple Farmhouse Life with Lisa Bass

What if the reason you're bloated isn't because you're eating too much, but because you're not eating enough? In this episode, we dive into the surprising truth about how eating more food, especially the right kinds in the right amounts, can actually reduce bloating, improve digestion, and help your body finally feel calm and regular again. For many women, undereating or intermittent fasting seems to help at first. You feel “lighter” and less puffy. But over time, that same strategy can backfire, slowing digestion, stressing the gut, and throwing hormones completely out of rhythm. This conversation breaks down why that happens and what to do instead. You'll learn how adequate food intake reactivates your digestive fire, boosts stomach acid and enzyme production, and supports smoother motility. We also explore how eating enough improves bowel regularity, fuels gut repair, and even reduces bloating by calming inflammation and supporting the nervous system. We unpack why skipping meals or surviving on “clean” salads can actually make things worse, and how building balanced meals with protein, carbs, and healthy fats can reset your digestion and hormones. Plus, we'll talk about the hidden link between undereating and the binge-restrict cycle and why eating more consistently throughout the day helps you break free from it. If you've been stuck in the loop of doing everything “right” but still feeling bloated, tired, or puffy, this episode will reframe everything you thought you knew about food and gut health. By the end, you'll understand how more food can mean less bloat, better energy, and a calmer, more predictable digestive system and why sometimes, healing starts with giving your body permission to eat. Time Stamps: (1:44) Dealing with COVID(3:17) Reduce Bloating By Eating More?(5:27) How Is This Possible?(10:26) Eating More and Being Regular(15:27) Saw This Recent Reel(21:12) Omar's Math and Weekly Calorie Intake---------------------Follow Annie on Instagram: @ohannieruth Find Out More Information on Vital Spark Coaching---------------------Follow @vanessagfitness on Instagram for daily fitness tips & motivation. ---------------------Download Our FREE Metabolism-Boosting Workout Program---------------------Join the Women's Metabolism Secrets Facebook Community for 25+ videos teaching you how to start losing fat without hating your life!---------------------Click here to send me a message on Facebook and we'll see how I can help or what best free resources I can share!---------------------Interested in 1-on-1 Coaching with my team of Metabolism & Hormone Experts? Apply Here!---------------------Check out our Youtube Channel!---------------------Enjoyed the podcast? Let us know what you think and leave a 5⭐️ rating and review on iTunes!

Did you know? Eating healthy foods can make you healthy, but I heard that drinking certain wines with cheeses can make you happy. Foods? Wines? Cheeses?You know, English is a strange language sometimes. Like, words that are usually uncountable suddenly show up with an “s” on the end. Like…foods, cheeses, and wines? Wait a minute — aren't those uncountable nouns? Well… yes! But also… no. Let me show you how it works — and why it actually makes a lot of sense once you understand the pattern.Join my Podcast Learner's Study Group here: https://learn.myhappyenglish.com/plsgVisit my website for over 3,000 free English lessons: https://www.myhappyenglish.com/My AI English Tutor is HERE 

Maggie, Jess, and Joyce dive into brain health and how nutrition, hydration, and lifestyle choices affect focus, memory, and mood. They unpack the science behind glucose, fats, and antioxidants, share their favorite brain-friendly foods, and get real about why exercise isn't therapy (but still helps). Simple, practical ways to nourish your mind every day. Black Iron Nutrition Book a Free Discovery Call Free Macro Calculator Free Downloads Black Iron Blog Check Out Fe26 Strategy Session

Welcome back to our weekend Cabral HouseCall shows!   This is where we answer our community's wellness, weight loss, and anti-aging questions to help people get back on track!   Check out today's questions:    BM: Hi Dr Cabral! I'm 40y.o. m. Big5 Dec24:1)IgG High-0, Moderate-3(wheat, eggs, chili p.), Low-21, yeast-normal, candida alb-moderate;2)Omega3-11%;3)M&M: elevated mercury, aluminum;4)OAT: candida overgrowth. Jan-Jul2025: 7day detox>CBO protocol>CBO finisher 2 months. Followed sensitive gut guide. Didn't do heavy metals detox, intestinal cleanse. Aug25 IgG (EquiLife (EL)): high12; moderate 38, low 42, yeast-moderate, candida alb-moderate. Working with EL coach. EL coach, your podcasts suggest this is leaky gut. EL wellness plan (Aug25): 7d detox>para protocol, clean gut prob., Healthy gut support, GSE drops>heavy metals detox. Eliminate: all in high+gluten, yeast (have not started yet). Am I on the right path and have you seen such cases in your practice? what is likely root cause? Thank you.                                                  Lisa: Can you recommend what to do or take if I experience abdominal pain or discomfort while vacationing in Europe later this fall? I'm concerned that access to the “right” foods might be tough while on the cruise and touring. Currently I'm in the last month of my CBO protocol and have also completed the 14 day detox and 7 day intestinal cleanse . All will be completed before I leave for Europe. Thank you, Lisa         Susy: Hi dr Cabral, my minerals and metals test showed that my zinc is optimal and copper is very low even after supplementing with zinc and copper and the DNS for 3 months. But I've noticed that copper is usually not recommended on its own by an IHP. However I've heard some practitioners say that zinc can inhibit proper copper absorption or at least take longer to get optimal levels of copper if taken with zinc. What are your thoughts on that? Or is it possible to get to much zinc if I keep taking it together?                                                                                                                                               Bettina: Hi Dr. Cabral, My husband recently purchased a testosterone supplement he came across—probably via Instagram—and I wanted to ask your opinion on the ingredients. Magnesium oxide Ginseng extract (Panax ginseng) Muira puama extract (Ptychopetalum olacoides) Fenugreek extract (Trigonella foenum-graecum L.) Fillers (microcrystalline cellulose) Zinc citrate Anti-caking agents (cross-linked sodium carboxymethylcellulose, magnesium salts of fatty acids) Stabilizer (hydroxypropylmethylcellulose) Cholecalciferol (Vitamin D3) Pyridoxine hydrochloride (Vitamin B6) Black pepper extract (Piper nigrum) Coating agents (hydroxypropylmethylcellulose, polyethylene glycol) Coloring agent (calcium carbonate) Do you think this combination is safe and potentially effective? Thanks for your help on this :-)                Svetlana: Hello Dr.Cabral, after reading your book and listening to your podcasts I've made many positive changes to my lifestyle, one of them is taking the DNS for breakfast. I'm losing weight now (desired), but it takes me very long to finish the shake and I'm wondering if that's not a good thing in the long run since it keeps my insulin levels up without a break to my digestive system until lunch. It makes me feel very full, sometimes can't finish it until noon when I start it about 8:30am. At lunch time I'm still full and end up skipping lunch and eating supper at 5, no food after 7pm. I only put about 13oz of coconut water (or coconut milk mixed with water), 1 tbsp chia seeds, small handful of aronia berries and about 1/4 cup cauliflower in it. I used to eat 3 large meals and many snacks before       Thank you for tuning into today's Cabral HouseCall and be sure to check back tomorrow where we answer more of our community's questions!    - - - Show Notes and Resources: StephenCabral.com/3536 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? 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