Podcasts about French paradox

Le "paradoxe français" désigne une observation intrigante : les Français, malgré une alimentation riche en graisses saturées (fromages, beurre, charcuterie), ont un taux relativement bas de maladies cardiovasculaires, en comparaison avec d'autres pays occidentaux comme les États-Unis. Cette contradiction apparente a été mise sous les projecteurs aux États-Unis le 17 novembre 1991, lors d'un épisode de l'émission très populaire 60 Minutes diffusée sur CBS. Le segment, intitulé "The French Paradox", présentait l'idée que la consommation régulière de vin rouge par les Français pourrait être la clé de leur bonne santé cardiovasculaire.L'impact de cette émission a été immédiat : selon les données du Wine Market Council, les ventes de vin rouge ont augmenté de 44 % aux États-Unis dans les mois qui ont suivi. En 1992, le vin rouge représentait environ 70 % des nouvelles ventes de vin sur le marché américain, contre seulement 50 % l'année précédente. Certaines marques françaises comme Château Lafite Rothschild ont vu leur popularité exploser, et les importations de vin français ont fortement progressé.Sur le plan scientifique, l'un des principaux promoteurs de ce concept était le chercheur Serge Renaud de l'INSERM à Lyon. Dans un article publié en 1992 dans The Lancet, il avance que la consommation modérée de vin rouge – un à deux verres par jour – pourrait réduire le risque de maladies coronariennes de 40 %. Le vin rouge contient en effet des polyphénols, dont le plus connu est le resvératrol, un antioxydant présent dans la peau du raisin. Des études comme celle de J.P. Fremont (1999, Life Sciences) ont suggéré que le resvératrol inhibe l'agrégation des plaquettes et protège les vaisseaux sanguins.Le "paradoxe français" est alors devenu un argument marketing massif. L'industrie vinicole, en France comme aux États-Unis, s'en est emparée pour promouvoir le vin rouge comme un produit "santé". Cette stratégie a contribué à modifier l'image du vin outre-Atlantique, le faisant passer d'un produit de luxe européen à un choix de consommation perçu comme bénéfique.Cependant, cette idée a été nuancée fortement depuis. Aujourd'hui on sait que scientifiquement, la consommation modérée d'alcool n'est pas totalement sans risque, même à faibles doses.Citons l'étude de référence : The Lancet, 2018 – Global Burden of Disease StudyIl s'agit de l'une des études les plus vastes jamais réalisées sur le sujet, couvrant plus de 28 millions de personnes dans 195 pays. Elle conclut que le niveau de consommation d'alcool le plus sûr est zéro. Même à faibles doses, l'alcool augmente les risques de certains cancers, de maladies cardiovasculaires et de blessures.Cette étude remet donc totalement en cause l'idée selon laquelle une consommation modérée, comme un verre de vin par jour, pourrait être bénéfique pour la santé. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Exactly five years ago, Robert and Peter published the first episode of XChateau! To help us reflect on how the wine market has changed in the last five years, XChateau's most frequent guests, Amanda McCrossin and Charlie Fu, return to discuss the changes in wine influencing and social media, the wine market upheaval occurring now, wine marketing done right, and wine drinking trends. Detailed Show Notes: Changes to being an influencerAM: did not think TikTok would be big for wine in 2020, built it up in 2021, and created more “snackable content” (

What if your daily glass of wine, previously celebrated for its health benefits, is now viewed through a critical lens that labels it a health risk and labelling it as cancerous? Today, we unpack the complexities of this narrative with Felicity Carter, exploring the science, media influence, and industry responses that shape our understanding of wine's place in a healthy lifestyle.Today, we are excited to welcome Felicity Carter, a distinguished journalist and editor based in Europe. As the Editorial Director of ARENI Global and co-founder of Business of Drinks, Felicity's expertise is unmatched. She formerly served as Editor-in-Chief of Meininger's Wine Business International, transforming it into an essential resource for wine professionals worldwide. Felicity's insights have graced major media platforms, including CNN and The New York Times, positioning her at the forefront of key discussions within the wine industry.In today's episode, we will dive into the changing narratives surrounding wine and health. We'll examine how these perceptions are evolving and their implications for both consumers and the industry. We'll tackle common myths about wine, including the contentious idea that "there's no safe level of alcohol," and scrutinize the French Paradox.Additionally, Felicity will share her insights on the recent anti-alcohol messaging from the World Health Organization, including the motivations behind this movement and what the wine industry can do to advocate for itself. Finally, we'll discuss the rise of non-alcoholic options and whether this trend is here to stay, particularly in the contrasting markets of Europe and Asia. Make sure to tune into Felicity's podcast Drinks Insider and find out more her expertise here.  Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.china Podcast available on iTunes, Spotify , online or wherever you listen to your episodes! Subscribe to Bottled in China to follow the journey!Check out our new website & find out more at https://www.thebottledshow.com

Most people defend moderation. What about all those people in the blue zones? Europeans drink every day, what about the French Paradox? If you do a quick search, then you can find tons of articles telling you how moderation is healthier than not drinking. Drinking a little bit every day will help you live longer and have a healthier heart. This has generally been accepted for decades, but is it really true? In this episode, I'll explain the alcohol industry's involvement in research, a lot of different studies about moderation and health, the J shaped curve of moderation, and what you can do to be healthy long term. What to listen to next: E238: why moderation doesn't work E204: can anyone get addicted to alcohol? E150: 15 moderation strategies I tried to control my drinking E254: Why You Can't Make Good Decisions About Your Drinking (or Anything Else) Sober Support: Community & Meetings: Living a Sober Powered Life https://www.soberpowered.com/membership Weekly emails on Fridays https://www.soberpowered.com/email  Work with me: Sober coaching https://www.soberpowered.com/sober-coaching Courses: The non-negotiable mindset https://www.soberpowered.com/mindset-course Sober milestones: what to expect when you quit drinking https://sobermilestones.supercast.com/ Anger Management https://www.soberpowered.com/anger Thank you for supporting this show by supporting my sponsors. Learn more: https://www.soberpowered.com/sponsors If you enjoyed this episode please consider buying me a coffee to support all the research and effort that goes into this podcast. This is a one woman show! https://www.buymeacoffee.com/soberpowered Sources are posted on my website Disclaimer: all of the information described in this podcast is my interpretation of the research combined with my opinion. This is not medical advice.  Learn more about your ad choices. Visit megaphone.fm/adchoices

“So, for people who might think, ‘You see, the vegan diet is too expensive'—no. You can get frozen fruits and vegetables too if you can't get the fresh ones. Absolutely, absolutely. This is true. And I'll do a tangent on your tangent. One of the things that I always recommend to people when I've done nutrition coaching in the past is, if they're price-sensitive, getting dried legumes and dried beans. They are some of the most nutrient-dense and cost-effective things you can buy.” -Alexandra Paul and Jason Wrobel How much cardiovascular exercise do you really need? What's the truth about soy, cholesterol, and daily protein intake? In this episode, Alexandra and Jason cut through the confusion, tackling the dangers of visceral fat, the surprising science behind intermittent fasting and autophagy, and the truth about frozen versus fresh produce. Plus, we uncover the hidden risks of alcohol, including its link to cancer, how acetaldehyde affects your body, and so much more. Tune in for a no-nonsense dive into the facts that matter for your health! Podcast sponsor: Vedge Vegan Collagen: vedgenutrition.com – use code S4G for 30% off your order. - https://www.vedgenutrition.com/ What we discuss in this episode: The impact of exercise on all-cause mortality. Essential foods you should be eating every day for optimal health. Why consistent movement is key to long-term well-being. Tips for reducing gas production from beans. Intermittent fasting vs. extended fasting—key differences and benefits The French Paradox. How alcohol contributes to gout and ways to manage risk.  Resources: Episode #289: Can Fasting Save Your Life? with Dr. Alan Goldhamer Physical activity and dietary behavior in US adults and their combined influence on health - PubMed. The Role of Diet Compared to Physical Activity on Women's Cancer Mortality: Results From the Third National Health and Nutrition Examination Survey - PubMed U.S. Surgeon General Calls for Cancer Warnings on Alcohol - The New York Times Who is the oldest person in the world in 2024? | BBC Science Focus Magazine Click the link below to support the ADD SOY Act https://switch4good.org/add-soy-act/ Share the website and get your resources here https://kidsandmilk.org/ Send us a voice message and ask a question. We want to hear from you! Switch4Good.org/podcast Dairy-Free Swaps Guide: Easy Anti-Inflammatory Meals, Recipes, and Tips https://switch4good.org/dairy-free-swaps-guide SUPPORT SWITCH4GOOD https://switch4good.org/support-us/ ★☆★ JOIN OUR PRIVATE FACEBOOK GROUP ★☆★  https://www.facebook.com/groups/podcastchat ★☆★ SWITCH4GOOD WEBSITE ★☆★ https://switch4good.org/ ★☆★ ONLINE STORE ★☆★ https://shop.switch4good.org/shop/ ★☆★ FOLLOW US ON INSTAGRAM ★☆★ https://www.instagram.com/Switch4Good/ ★☆★ LIKE US ON FACEBOOK ★☆★ https://www.facebook.com/Switch4Good/ ★☆★ FOLLOW US ON TWITTER ★☆★ https://twitter.com/Switch4GoodOrg ★☆★ AMAZON STORE ★☆★ https://www.amazon.com/shop/switch4good ★☆★ DOWNLOAD THE ABILLION APP ★☆★ https://app.abillion.com/users/switch4good

With many macro headwinds for the wine world, Gino Colangelo, founder of Colangelo PR, felt the negative and often poorly fact-checked press around alcohol and health posed an existential threat. Teaming with Karen McNeil of The Wine Bible and fellow PR leader Kimberly Charles, they founded Come Over October, a campaign to create a positive narrative around wine. With freely available media assets and over 120 partners, the movement, in its first stretch, has shown the power of focusing on the positive elements of wine.  Detailed Show Notes: Macro wine challenges include marijuana, Ozempic, and RTDs, but “no alcohol is healthy” messages from WHO and other gov't organizations potentially pose an existential threat to the industryCome Over October (“COO”) foundingCampaign to advocate for wineCommission research - 60%+ 21-39-year-olds would change consumption if alcohol health guidelines changed, 60%+ participate in Dry January or Sober October (which equates to 17% of the year)Karen McNeil, writer of The Wine Bible, got backlash over post against Dry January and ideated Come Over OctoberKimberly Charles, owner of an SF wine PR firm, joined as co-founderStarted the company in spring 2024 (Come Together, a Community for Wine) as a mission-driven company to advocate for wineFundamental principlesHad to reach consumersNo negativity towards other alcoholic beveragesInvolve everyone in the wine worldThe goal for success: turning the narrative around wine positive (e.g., more articles on the social benefits of wine)Measured by impressions of negative vs. positive articles about wineIn a battle for hearts and minds vs just getting the facts rightAsked for two things from partnersModest check - $1-10k to pay for campaign, website, social media, media asset creationActivation - use campaign assets (free to all) to run a COO campaignExample activationsTotal Wine - in-store signage, direct marketing, social media postsConstellation Brands - bought in-store radio ads for 800 Kroger stores under the COO banner (promoting Kim Crawford, Meiomi, & The Prisoner with Karen McNeil doing voiceover) and reversed negative sales trends in storesJackson Family - free tasting, events, cash support for COOCampaign success metrics120 companies participated>1,000 retail stores engaged (e.g., Kroger, Total Wine, Gary's)~$100k donated media (e.g., Wine Enthusiast, Vinepair, Wine Spectator)Next Campaign - Spring 2025Focus on the food messageDifferentiate wine as food vs alcoholContinue togetherness messageBring in chefs, restaurantsThen roll back into OctoberWould like to hire a Director to run the companyHealth debateLoneliness epidemic - 30% of males don't have close friendsWine has a unique ability for positive wellness in bringing people togetherDoes the industry need a positive health message/research to turn things around truly? (e.g. - wine → better relationships / friendships → stress reduction → better health)60 Minutes show on The French Paradox (1991) changed the wine world and led to 30+ years of growthNot yet seeing health impacts of marijuana usage as it has only been legal recentlyContact info: info@comeoveroctober.com or gcolangelo@colangelopr.com Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

As we move into the holiday season, and the end of our 3rd year of My Wife the Dietitian, we thought we'd celebrate by revisiting some past episodes. We've chosen some that suit the holiday season, as well as some of your favourites. We want to thank you all for listening to our weekly banter, and we look forward to sharing more with you in the coming year. Wishing you all the best in health and happiness over the holidays. Enjoy this episode from Jan 2023. With the new Canadian guidelines for alcohol consumption announced early 2023, it's a big change from the previous 2011 Guidelines. On today's episode we take a look at red wine, in particular, to discuss if it's helpful or harmful to drink. Do we need to abstain now? Reviewing concepts, such as the "French Paradox" and "Mediterranean Diet", along with the "Mind Diet" (ep. 14), we discuss the realm of information about red wine and health. ⁠Canadian Centre for Substance Use and Addiction - position paper⁠ Enjoying the show? Consider leaving a 5 star review, and/or sharing this episode with your friends and family :) Sign up for our newsletter on our website for weekly updates and other fun info. You can also visit our social media pages. We're on Facebook, Instagram, and YouTube. Your support helps fuel the stoke and keeps the show going strong every week. Thanks! Website: www.mywifethedietitian.com Email: mywifetherd@gmail.com

New study says wine is good for heart after all—but should we drink more? How alcohol increases aggression by raising pain thresholds; Removing plastic chemicals can boost IQ, avert deaths, and save the world's economy billions; Uterine thickening may be a prelude to endometrial cancer—can it be reversed? NIH study of green tea suggests it can; A new diagnosis of Sjögren's syndrome has a caller spooked; Is the Internet making us dumber? Vitamin D in pregnancy gives kids stronger bones, but strikes out for diabetes prevention in healthy seniors; Dietary—but not supplemental—vitamin C curbs metabolic syndrome. 

⚡⚡The Euphoric BLACK FRIDAY SALE IS HERE! ⚡⚡ Have you ever been held back by beliefs around alcohol being “glamorous” and “sophisticated?”  Martha Wright is an insider who used to work for the Food Network and IN the wine industry (with her own winery!) for more than 20 years. Martha also happens to live part-time in Paris, France.  So, Martha is the perfect person for Karolina to discuss wine and French drinking culture with.  Do the French ACTUALLY moderate? Or is it just a fallacy? Can we appreciate rituals and fine artisanal products without the brain fog? Martha is all about cultivating play and fun in her AF life – from traipsing through Paris on a speakeasy tour to cuddling baby goats in Oregon! – and offers great ideas about how to lean into the full spectrum of all life's beauty and flavors. It's Thanksgiving week, and hopefully, this episode inspires you to ask yourself: how can I invoke my own sense of play? How can I bring more sensory delight into my daily life?   IN THIS EPISODE: Martha's journey from wine aficionado to alcohol-free advocate: what sparked her transformation and how she redefined her identity beyond the bottle Busting the romanticized narrative of “French moderation” and what it truly means for alcohol consumption and well-being Martha's decision to not “retreat” on all the things that often come along with alcohol – gatherings, celebrations, sensory experiences – but double-down on it Creative tips for hosting unforgettable gatherings that foster deep connections and fun sans alcohol (and what Martha sees for the future of the alcohol-free industry) Martha's secret to making life's pleasures even more delightful and immersive without alcohol   LINKS/RESOURCES MENTIONED ⚡⚡Euphoric Black Friday Sale is live! Whether you want to make your desires for alcohol disappear, or become rock solid in an AF lifestyle as your manifest your biggest dream, or become a Thought Leader in your field while commanding more income and impact, shop the deals here.  If you loved this episode, please be sure to reach out to Martha and visit her website, see her tips for a juicy Thanksgiving with decadent treats and recommended AF resources.  Lose your desire to drink and lean into your dream life with Karolina's book Euphoric: Ditch Alcohol and Gain a Happier, More Confident You. When you order today, you'll also unlock tons of resources and checklists to support you on your journey.  Loved the book? We'd be honored if you left a review!  Follow @euphoric.af on Instagram and watch me romanticize the AF lifestyle and show you how to make your entrepreneurial dreams come true.  And as always, rate, review, and subscribe so we can continue spreading our message far and wide.

durée : 00:59:03 - Julien Daïan "Suppose It Is Butter" - par : Nicolas Pommaret - Julien Daïan nous revient avec un nouvel opus, “Suppose it is Butter”, citation énigmatique extirpée d'un poème de Gertrude Stein qui donne le ton à ce voyage musical iconoclaste. Parution chez French Paradox.

Journalist Tim Requarth talks to Mark about the French Paradox and the "J-shaped" relationship between alcohol consumption and health, the inconvenience of alcohol being a little good for you, the less drinking trend and where it's headed (what will alcohol consumption look like in 2080?), and Mark's brushes with sobriety.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey Hosted on Acast. See acast.com/privacy for more information.

A book that reads like a novel; it's humorous, it's a love story. Dr. Christopher Labos, an imaginative cardiologist and epidemiologist at McGill University, takes us through multiple longstanding misconceptions about different foods and drinks, and along the way provides outstanding educational value.Video snippet from our conversation. Full videos of all Ground Truths podcasts can be seen on YouTube here. The audios are also available on Apple and Spotify.Transcript with external links and links to the audio recordingEric Topol (00:07):Hello, it's Eric Topol with Ground Truths, and with me today is a cardiologist, Chris Labos from Montreal, who has written an extraordinary book. I just read it on my Kindle, “Does Coffee Cause Cancer? And 8 More Myths about the Food We Eat. Chris teaches at McGill University. He is a prolific writer at the Montreal Gazette and Canadian broadcast system, CBC, CJAD radio, CTV News. And he also has a podcast on the Body of Evidence and he probably has other stuff, but welcome Chris.Christopher Labos (00:49):Hello. Hello. Hello. Thank you for having me. It is a great honor to be on your podcast. I am in awe of the work that you've been doing, I mean, for all your career, but especially during Covid. So it's a big thrill for me to be on the podcast.Eric Topol (01:03):Well, for me, I have to say I learned about a person who is not only remarkably imaginative but also humorous. And so, have you ever done standup comedy?Christopher Labos (01:16):I have not. Although I was asked to chair the research awards that we did here at McGill one year because I've been doing local media stuff and they said, can you come and be like the MC? And I said, sure. And I said, do you want me to be funny? And they were like, well, if you can. And I went up there and people were laughing and laughing and laughing and then people, like some of my former attendings had come up to me and they're like, Chris, I don't remember you being this funny as a resident. And I was like, well, I guess you come into your own when you start your own career. But I think people were very, it's tough MCing a research awards because you're essentially, it's kind of like a high school graduation where you don't read the names in alphabetical order, right? It's like one name after the other. And I went up there and I tried to throw in a little bit of humor and people seem to like it. So I think that was the first, that was when I started to realize, oh, if you inject a little bit of levity into what you're doing, it tends to resonate a little bit more with people.Eric Topol (02:13):Well, no question about that. And what I love about this book is that it wasn't anything like I thought it was going to be.Eric Topol (02:21):Amazing. It was a surprise. So basically you took these nine myths, which we'll talk to, hopefully we'll get to several of them, but you didn't just get into that myth. You get into teaching medical statistics, how to read papers, all the myths. I mean, you are the master debunker with entertainment, with funny stuff. It's really great. So this is great, before we get into some of these myths and for you to amplify, but this is a gift of communication, science communication that is you get people to learn about things like p-hacking and you throw in love stories and all kinds of stuff. I mean, I don't know how you can dream this stuff up. I really don't.Christopher Labos (03:10):I sort of look back at the inception of this. This book did have sort of a few iterations. And I think the first time I was thinking about it, I mean I wrote it during Covid and so I was really thinking about this type of stuff. It's like how do we educate the public to become better consumers of scientific information? Because there was a lot of nonsense during Covid. So teaching them about confounding, which I think through a lot of people when we started talking about low vitamin D levels and Covid and outcomes and all that. And so, I started like, how do I write this type of book? And I thought, yeah, this should probably be a serious science book. And the first version of it was a very serious science book. And then the idea came and try to make it a conversation. And I think I sort of wrote it.(04:02):There's a book that may not be that popular in the US but it was kind of popular here in Canada. It was called The Wealthy Barber. And it was all about personal finance. And the idea of the book was these people would go into a barbershop and the barber would talk to them about how to save money and how to invest in all that. And it was fairly popular and people liked that back and forth. And I said, oh, maybe I could do something like that. And then I wrote the first chapter of the doctor who goes in to talk to the barista and I showed it to a friend of mine. I said, what do you think? Do you think this would work? And her response to me by email was two lines. It was pretty good period. But I kept expecting him to ask her out at the end. And the minute she said that I thought, oh my God, this is a love story. And so, I reshaped everything to make this a love story. And I don't think the publishers were expecting that either because they were like, the first comment from the editor was, most science books don't have a narrative arc to them in character, but this one does. So there you go.Eric Topol (05:00):This is a unique book. I hope that people who listen or read the transcript will realize that this is a gift. It's a model of communication and it just is teaching things almost like you don't realize it. You're just learning all this stuff. So let's get into some of these because they're just masterful. I guess I should start ask you, you have nine of them. You could have picked 20 more, but which one is your favorite? Or do you have one?Christopher Labos (05:31):I think the one, it's hard to say. I think the first one in the book is the vitamin C one. And I think it's the most interesting one to explain to people, not just because vitamin C to fight the common cold is so pervasive as a product and a thing that people believe. But it also, I think has the greatest opportunity to teach people about what is one of the most important ones, which is subgroup analysis and p-hacking. And it's so easy to bring that back into a comedic level with some of the graphs that I put in there. I think a close second would probably be the coffee one where I was talking about selection bias, because those examples of online dating and then all the jokes that came from it. And it's hard to say how much of it was the subject and how much of it was the character.(06:21):Because I'd always heard stories of authors when they say like, oh, the characters will tell me what to say. And I always thought that sounds like bollocks. How could that be possible? You're the author, you write what's on the page. But then the minute I started actually writing it and started envisaging these characters, all of a sudden the characters took on a life of their own and they were dictating how the story ended up. So the coffee one I think is also good too. And I guess it became the title of the book. So I guess that's a good indication that was popular. But when you can really spin it out and make it obvious to people using common examples, I think those are interesting ones. So the vitamin C and the coffee ones, I think were probably the most interesting.Eric Topol (07:02):Let's take those first because you've mentioned them and then hopefully we'll get into some others. Now in the vitamin C, you're going on a plane and you hook up with this guy, Jim, on the plane. I know none of this stuff really happened, and you're explaining to him the famous ISIS-2 trial about the Gemini and Libra subgroup. So for those of people who are listening, can you review that? Because that of course is just one of so many things you get into.Christopher Labos (07:33):I know it's almost amazing how short a memory we have in medicine, right? And again, this is sort of surprising me. I sort of knew the study and then I went back, and I looked at it and I thought ISIS-2 was in 1988. That's not that long ago. The fact that we didn't give aspirin. So for people who don't know, I mean, we did not give aspirin to people with cardiac disease for a very long time. And it was really from 1988 afterwards. So relatively recently, I mean I realized it's been a couple of decades, but still. So ISIS-2 was really the first trial to show that if you give aspirin to somebodywhen they're having a heart attack, you see a benefit. But what was fascinating in the study was this one subgroup analysis of people in whom it did not work.(08:19):And when I give public lectures, I often use this example because it's such a beautiful teaching case, and I go ask people, what do you think it was? And people are like, oh, hemophiliacs, smokers, people who drink alcohol. And then you find out, no, the subgroup in whom aspirin does not work is Geminis and Libras. And everybody sort of laughs and they think it's funny. And it's a beautiful example because a lot of people think it's like, oh, it was a joke or it was sort of silly science. But no, it was actually done purposefully. And the authors put that in there because they wanted to make the point that subgroup analysis are potentially misleading. And I sort of am a little bit in awe of, I mean the power or the intelligence to actually make it a point with the editors like, no, we're going to put this in here essentially as a teaching tool.(09:09):And it's amazing to me that we're still using it as a teaching tool decades after the fact. But it was just to show that when you have these tables where you have umpteen subgroup analysis, just by random chance, you will get some spurious results. And though our brain understands that Zodiac signs have nothing to do with the effectiveness of aspirin, you do the same subgroup analysis and diabetics and non-diabetics, and everybody was like, oh yeah, that's plausible. And yeah, it might be, but the computer doesn't know the difference, right. To the computer these are all ones and zeros. So if you don't go into it with a healthy skepticism about the limitations of subgroup analysis, you will eventually get fooled. And the problem with vitamin C research is I think a lot of very smart people have gotten fooled on this because they're like, well, overall the data is negative, but if we slice it up, we can find something that's positive. So maybe there's something here. And the number of people who have fallen in that trap over the years is unfortunately quite high.Eric Topol (10:10):No, and it's still happening and it is a famous subgroup story, but I just want to remind everybody that this was in the chapter on vitamin C and it's going into aspirin and subgroups. So each one of these chapters is not confined to the myth. They go into all sorts of other teaching examples in a humorous and fun way through conversations. Here it was with Jim on the plane. Now another one you mentioned, I forgot about this one. In the British Medical Journal, there was a paper, the Miracle of DICE Therapy.Christopher Labos (10:45):Miracle of DICE Therapy. Yeah, that's another brilliant one, because again, you couldn't do a study like this today, but basically for people who aren't aware of the paper, I mean, I think it was published in the Christmas issue. So again, just to show you how sometimes even in medical science, the humor is really, really effective. So what researchers did was they went to this neurology conference and they got all the people to participate in this live study, and they gave them dice and said, you're going to roll these dice. And they had white, red, and green dice and said, the exercise is for all of you to roll this dice and then analyze the data and tell us which color dice is off which one has been weighted. Because if you roll a one, two, three, four, or five, the patient has survived their stroke. If they roll a six, the patient died of their stroke.(11:33):So you go, you roll these dice dozens of times, generate your data. I mean, what we would do today with a random number generator but they were rolling dice. And they said, you figure out which of these dice is skewed. And so, the people at the conference went, they rolled their dice, they crunched their data, and they said, the red dice are skewed. There's a difference between the red dice and the white and green dice. And then the researchers revealed aha jokes on you. All the dice were the same. And the funniest part about that is that a lot of the people in the room didn't believe them. They refused to believe them that the dice were weighted because, and one of my favorite quotes was when student A refused to believe that his days were really loaded, he rolled one six and then a second and then a third, and he said, the room felt eerily quiet as he rolled a fourth six.(12:25):He had never rolled four sixes in a row in his life. And if you're there, I mean, yeah, you're going to be like, how do you doubt the power of your own eyes? You roll four sixes in a row, you think to yourself, gee, this must be the loaded dice. But that thing would happen. You put enough people in a room rolling enough dice, you will eventually get four sixes in a row in the same way that if you put enough monkeys in front of enough typewriters, eventually you're going to get all the works of William Shakespeare. So it's shocking how much our own human biases make us immune to the realization that random things are going to happen. And there was another, I think there was a quote in that paper too, where doctors are very willing to admit that chance affects whether they win a raffle, but they are surprisingly unwilling to admit that chance can affect the results of their medical research. And we don't appreciate it, even though, I mean, the reality is it happens all the time and we don't take the necessary steps to fix it sometimes and to address it, and we keep making the same mistakes over and over again.Eric Topol (13:32):Yeah, no, that's a great paper to illustrate. Again, a lot of important teaching points. Now as we get into the coffee, does it cause cancer? It brings up another theme in the book that I noticed. What you do is you pick up on papers or broadcasts that were decades ago that have become inculcated in our minds and our thoughts. And in this case, it was a famous New England Journal paper in 1981 raising the question about does coffee, if you drink too much coffee is that a risk factor for pancreatic cancer? So maybe you could take us through that, and somehow that gets into the NBA, it gets into H. pylori for ulcer. I mean, but maybe you could help get us through this coffee and cancer story.Christopher Labos (14:23):Yeah, I mean, well, and it's still happening isn't it, right? In 2018 in California, coffee was declared a carcinogen after that court case. I mean, it was ultimately overturned. So I sort of explained that saga in the chapter as well. And of course, we're going through it now with the decaf coffee, right? There are people trying to petition the FDA to get methylene chloride removed from decaf coffee, even though, I mean, I'm fairly dubious that that's a real significant risk factor in the grand scheme of things. And I was a little bit sort of worried when we were trying to pick a title for the books. I was like, are people going to think this is absurd? Are people going to think this is a pseudoscience book? And I was a little bit worried because people are not going to, they're going to think, oh, this is silly.(15:03):Obviously, coffee doesn't cause cancer, and yet we still talk about it. And so, I mean, the 1981 paper just to sort of go way, way back, and this was not a nothing paper. This was in the New England Journal of Medicine with some of heavyweights in the field of epidemiology. And I don't want to discount what these people did. They have more illustrious careers than I will ever have in the field of epidemiology. But this one paper, they made a mistake. What they did was they went around to the local area hospitals, recruited all the patients with pancreatic cancer, recruited controls from the same hospital, and then gave them questionnaires about what they ate, what they drank, how much they smoked, fairly standard stuff. And so, when they were analyzing the data, they saw some associations with tobacco and alcohol, but they saw this really strong association with cancer where the patients who drank a lot of coffee had a near tripling of their risk of pancreatic cancer.(16:02):And so, this made headlines, I mean, this was in all the major US newspapers of the time, interviews people were like, well, maybe we should stop drinking coffee. And they pointed to the Amish and other groups that don't drink coffee and have very low rates of cancer. And what was critical in the critical mistake that they made, which is now taught in intro epidemiology classes we know about it, is that if you pick hospital patients as your control, you have a problem. And it's become so common that actually has a name now it's called Berkson's bias. But the problem with picking hospitalized controls is they are not the same as the general population. And in 1981, why were you going to be admitted to a gastrointestinal ward in a major US hospital? It was probably because you have peptic ulcer disease and you tell this to people now, and of course they have no living memory of this.(16:53):They've forgotten that we used to do partial gastrectomies to treat peptic ulcer disease, which is a shocking thing to say out loud. And then it gives you also the opportunity to teach people about H. pylori and everything that happened. And then the discovery and the famous case of the researcher drinking a broth of H. pylori to make himself sick and his wife having to drag him to the hospital throwing up every morning. And really how it changed the field of medicine because now we treat peptic ulcer disease with you eradicate H. pylori with two weeks of antibiotics, and we give people a proton pump inhibitor. But back in the day, the people who were in hospital had peptic ulcer disease and other gastrointestinal complaints because of those gastrointestinal issues. They didn't drink a lot of coffee because it would upset their stomach, because coffee can upset people's stomach a little bit.(17:48):And so, it wasn't that the pancreatic cancer patients drank more coffee, it's that the control group drank less, and that's why you saw that discrepancy. Whereas if you did the same study in the general population, which was subsequently done, you see no influence of coffee consumption. And so, it's a prime example of how selection bias can happen. And it's a seminal paper because it has become a teaching case, and it's become, for the most part, so well understood that most people are not going to make the same mistake again. And so, the point of highlighting these things is not to make fun of people, which is an unfortunate trend I've started to see online of people being very, very critical and dismissive of the publish research. Like, no, listen, this is how medicine is supposed to work. It's an evolution. We learn from our mistakes and we move on and we have to keep talking about these stories so that people don't make the mistake because choosing the right control group is important.(18:44):And so, that's sort of the message of that chapter because each chapter, you're right, it's about a food, but it's also about an epidemiological concept, be it p-hacking or selection bias or information bias or confounding or reverse causation. So I often joke that if you read this book each chapter, you will become very, very smart at dinner parties. You'll be able to figure out terms that no one's heard of before. They're like, Bob, I know you've heard that red wine is good for you, but are you familiar with the concept of reverse causation? And people are going to be very, very impressed with you and keep inviting you to dinner parties the rest of your life afterwards. So there you go. That's another reason to read the book.Eric Topol (19:20):Yeah, really. Well, I do want to get into the red wine story too, because it exemplifies this time instead of that New England Journal, this was a 60 Minutes segment in 1991, and then a paper, I guess I went along with that about how red wine is great to reduce heart disease. It still, here it is, what, 30 some years later, 34 years later. And people still believe this. They still think that red wine is preventing heart disease or reducing it. So can you set the record straight on that one?Christopher Labos (20:06):Yeah, listen, if you want to drink red wine, you can. I mean, I have nothing against red wine. I mean, I'm drunk right now. No, I'm not.Eric Topol (20:15):By the way, that chapter you were drinking wine with your friend, maybe imaginary friend Alex or Alexi. Anyway, yeah. So it was great to hear you are drinking red wine and you're talking to each other about all the cockamamie stuff about it.Christopher Labos (20:30):I mean, yeah, the thing, if you're going to do a story, if you're going to do a book chapter about red wine, I think one of the important things is to have two friends drinking at a conference. I mean, let's be honest, that's what usually happens. And so, throughout the evening, they're sitting there polishing off the wine, and then they go on almost a drunken pub crawl. Not quite, it's not quite that bad, but it was almost fun to sort of introduce that element to it of the story. But the red wine thing is fascinating. I get this a lot. I mean, I'm still practicing. I'm still seeing patients and patients come up. I've had, this is not rare, I have had patients literally come to me in clinic and say things like, doctor, my blood pressure is good. I'm checking it at home. I got my blood tests.(21:12):My cholesterol is good. I'm eating healthy, I'm exercising. But I find it really hard to drink two glasses of red wine every day. I just don't like red wine all that much. It's like, wow. No, please sir. Please, for the love of God, stop. It's still there. And what's fascinating is that if you ever go back and watch the 60 Minutes clip by today's standards, it's very weird. You go back and again, it was a product of its time. They were very, very focused on cheese and fat, which of course now we have a much more nuanced understanding about with regard to cholesterol. I mean, a lot of it's genetically mediated and all that, but you go back, it was partially about the red wine being good for you, but it was also there was this really strange subplot, if you will, where they were saying that milk was bad for you and that we should stop getting kids in the US to drink milk. And they thought that a lot of the cardiovascular risk in the US was attributed to the fact that children drink milk routinely, which again, weird by modern standards. Again, I was aware of the 60 Minutes story, but I'd never seen it and I hadn't seen it at the time. And going back to watch it, you're like, wow, that's odd. That's odd.(22:26):Again, this idea that, oh, we should be having kids drink wine at a young age. And it was like, really? Do we really want to start having our kids drink alcohol? I'm not so sure about that. It was weird stuff there. But again, it was all part of this French Paradox, which again was a product of its time in the eighties and nineties, this desire to really understand why was heart disease increasing so much in North America and our real failure to really get a handle on it. And with 30 years of hindsight, I think we're in a much better position now to understand why it was the residual effect of all that smoking. It was the residual effect of our more sedentary lifestyle that was starting to happen post World War II. And I think we've largely got a handle on most of those risk factors now.(23:13):But the red wine thing persists because I think people like drinking wine and there are not, what's the word I'm looking for, there is not a significant number of people who still believe this. And we had a change in guidelines up here in Canada where the amount of healthy drinking was really reduced down from 2 drinks a day to 1-2 drinks per week, and it caused a bit of a fury. And there was a local cardiologist here who was going on news and saying is like, I don't believe this, red wine is good for you. And I was a little bit taken a breath like, you're a senior cardiologist at a university hospital. You should not be saying stuff like this. And so, they actually had us on to have a debate, and I think they were expecting us to go at each other.Eric Topol (23:59):Oh, wow.Christopher Labos (24:00):And I was a little bit diplomatic because I've gotten used to this. I know how to bob and weave and avoid the punches. And then at the end, I think it was either me or the reporter asked him, he's like, so what do you tell your patients? And he was like, well, no, I do tell them to drink less because of the AFib risk and the blood pressure and the blood sugar. So I was like, well, you see, you're telling your patients to drink less alcohol for any number of reasons. And irrespective of the U-shaped associations, which is the main statistical argument of the chapter, there's a lot of other reasons to be wary of alcohol. I mean, I think we've proven pretty conclusively the AFib risk. There was that Australian study where if you get people to abstain, you decrease their AFib burden.(24:42):So a lot of sugar in alcohol, I mean the blood pressure and diabetes, there's a lot of reasons to not drink this particular sugary beverage and not to mention sort of the cancer associations too that we've seen as well. So it was an interesting thing to argue with him. But the point of the chapter was really to explain why do we see this U-shaped association? And I'll spoil the chapter for people. The statistical concept is called reverse causation. And that happens because it's not that abstaining from alcohol makes you sick. It's that people who are sick end up abstaining from alcohol. So if you have high blood pressure, diabetes, heart disease, AFib, cancer, you've probably been told don't drink alcohol. And so, if you do just a single cross-sectional study where you ask people, how much do you drink? And they say zero, you're probably identifying a high-risk population because most studies, most, not all, but many studies do not make the distinction between former drinkers and never drinkers. And there's a big difference between somebody who used to drink and then quit and somebody who never drank throughout their whole lives.Eric Topol (25:47):Yeah, no, it's great. And I think I just want to come back on that. I think Norway and several other countries are now putting on their alcohol products. This may cause cancer, and the American Cancer Society has put a warning on this. So the cancer story is still out there, but you also make among hundreds of important good points in the book about how these food diaries are notoriously inaccurate. And you already touched on that with the survey thing, but it's hard to get, we don't have randomized trials of people drink a lot or don't drink. You can't drink with adherence to that. So it's out there, and of course, people like to drink their wine, but there's a risk that I think has been consistent through many of these studies that is a bit worrisome. I don't know what you would, if you'd say it's conclusive or you'd say it's kind of unsettled.Christopher Labos (26:49):I mean, I think it's as settled as it's going to get because I don't see somebody doing a randomized controlled trial on this. And this is the problem. And there has been this trend recently for people to say, well, if there's no randomized controlled trials, I'm not going to believe it. You're like, okay, look, a fair point. And when you're talking about interventions and therapies, then yes, we should absolutely do randomized controlled trials. And I've made that point vociferously when it comes to vitamin D and a lot of the other stuff. The problem is it's going to be very, very hard to do a randomized controlled trial with alcohol. I mean, that was tried. It fell apart and it fell apart for many reasons, not the least of which was the fact that the alcohol industry seemed to be influencing what outcomes people were going to look at.(27:34):So that was problematic. I sort of mentioned it right at the tail end of the chapter as well. So if you're not going to have an NIH funded trial to look at in a randomized fashion, does alcohol effect atherosclerosis or cancer outcomes? You're not going to get it. No private industry is going to do it. You're not going to be able to get it done. So given that we have to live in the real world, and I'm always a firm argument in us basing ourselves in reality and living in the real world, we have to make the best decision we can with the evidence that we have available. And I would say, look, I'm pretty sure alcohol is not good for you. I think it is actually detrimental to your cardiovascular health overall. And I think we can say pretty definitively that any potential benefit that people think exists in terms of myocardial infarction, I think that's all a statistical artifact.(28:26):I think if you were to analyze it properly, it would all sort of vanish. And I think it largely does. And there's been some really interesting genetic studies using instrumental variables. So what the Mendelian randomization studies that really do suggest that there really is a linear relationship and that the more you drink, the worse it is. And there's no plateau, there's no floor, there's no J shaped curve. It really does appear to be linear. And I've been, I think, fairly convinced because I think the Mendelian randomization studies are as good as we're going to get on this issue.Eric Topol (29:01):No, I think it's an important point. And I think there again, the book will hold on so many of these things, but we keep learning all the time. And for example, going back to coffee, there's many studies now that suggest it will reduce type 2 diabetes, it will improve survival, cardiovascular, the mechanism is unknown. Do you think there's, so not only does coffee not cause cancer, but it actually may make you healthier. Any thoughts about that?Christopher Labos (29:35):Well, I can state, again, I'm ruining the book. I can state, I think fairly unequivocally coffee does not cause cancer. I think that is pretty clear. Even protective is harder, I think it's possible that a lot of the benefit that's been seen, because it is very observational, could just be the result of residual confounding. I think that is still possible. And again, we have to learn to live with uncertainty in medical research. And when we talk about Bayesian statistics, which is a subject I love, but probably outside of the topic for today, you have to be able to create a framework for what we're certain about and what we're uncertain about. So if you look at the spectrum of risk, clearly the risk ratio for coffee is not above 1. Is it below 1 or is it really straddling the null value? And I'm a little bit uncertain. I think if there is a benefit, it's probably small. I think a lot of it is residual confounding. The one point that would make though, if we're going to talk about coffee being beneficial, we have to talk about coffee. Not a lot of the stuff they are serving at coffee shops now, which are probably more akin to milkshakes than actual coffee.Eric Topol (30:52):Yeah, that's a really good point. Plus, the other thing is the spike of caffeine at much higher levels than you might have with a standard coffee that is typical, these Grande or super Grande, whatever they are. Now another, since we talked about things that people enjoy like coffee and wine, we have to touch on chocolate. The chapter was fun on chocolate, is it a health food and also about the Nobel Laureates. Can you enlighten us on that one?Christopher Labos (31:26):This is another, I mean, again, people are going to think that I hate the New England Journal of Medicine. I don't just, that they provided such great teaching material over the years. And to be fair, the study that we're going to talk about the Nobel Laureate chocolate study, I mean if you read it, it really feels like it was meant to be satire and it probably should have belonged in the BMJ Christmas issue. When you read it and you read the disclosure statement where the author is like, disclosure the author admits to loving chocolate, and you're like, okay, that's a weird thing to write in a serious article. So it was probably meant to be a satire. And when you read some of the interviews that Messerli had given afterwards, it does seem that he was trying to just make a point. But it seems to have taken off a life of its own.(32:10):What the study was, and it's again, first time I've ever seen a single author on a New England paper, which probably should have been a warning sign for people because generally New England papers don't have single authors on them. But basically, what he did was he was at a conference as the way the story goes, and he was thinking up this idea. So he went on the internet, went onto Wikipedia, and was basically looking up how many Nobel prizes have been won by various countries, looked up the average chocolate consumption on a variety of other websites and basically plotted out a regression line and showed this really linear association between average chocolate consumption per country and number of Nobel prizes per country with the suggested rules that if you eat chocolate, you'll win a Nobel Prize. Except, and notwithstanding all the jokes that came up later, there was another Nobel laureate, and I'm blanking on his name right now, there is in the book. When he was interviewed, he said something like, I believe this is true. Now, milk chocolate might be fine if you want a Nobel Prize in chemistry or medicine, but if you want a Nobel Prize in physics, it really does have to be dark chocolate.Christopher Labos (33:20):He said this to the Associated Press, the Associated Press took the quote and put it on the Newswire, and it got reprinted over and over again. And I think he had to publicly apologize to all the people at his university, which to me seemed ridiculous. He was obviously joking, and people took this study very, very seriously. The explanation for why this study is not true, there's actually a word for this, and it's called the ecological bias. And you have to remember something if you're going to look at chocolate and Nobel prizes and look at it in terms of country as the level of exposure, as the unit of exposure. Countries don't eat chocolate and countries don't win Nobel prizes. People eat chocolate and people eat Nobel prizes. And you can't show that the people eating the chocolate in Switzerland are the ones who are winning the Nobel Prizes.(34:10):Right. That's the point you can't show, and this is a humorous example, but we've made this type of mistake before when people were talking about saturated fats causing breast cancer. You can look at countries and show that countries that eat a lot of saturated fat have more breast cancer. But that's also because western countries with other basic differences are the countries where you eat a lot of saturated fats and where women develop higher rates of breast cancer. But that doesn't mean that the women who eat the saturated fats are the ones who get breast cancer. And so, the chocolate one is funny because again, it's exactly what you said. People like eating chocolate, so they want a reason to believe that it is good for you even when it isn't. And so, they will latch on to the cardiovascular benefits, which have frankly been disproved in the COSMOS study. They will latch on to the neurological, neurocognitive benefits, which have themselves been disproved. And what's fascinating about the whole story is that you would say, oh, we need a large randomized trial. Well, we had that, it was called the COSMOS study. It got published. I mean, maybe it happened during Covid, people didn't notice, but it got published. It was negative. That should have been the end of the story, and it's not, people still believe it.Eric Topol (35:23):Well, there's a lot of confirmation bias there, isn't there? Again, the thread through all the chapters is biases, all the different biases that come in play. And this one, knowing Franz Messerli, he's Swiss, so of course he'd want to, yeah, and he eats a lot of chocolate, by the way. And he also comes into play in the chapter you have on salt. It's really interesting. You have chapters on breakfast. Is it really the most important meal? Were there other chapters that you thought about putting in the book that you didn't wind up there, or if you were to write a second edition that you would add?Christopher Labos (36:01):I wanted to do a chapter on fish oils. Actually, there's a tweet that you did that I use in my teaching material, which is two days apart, fish oils are good for you, fish oils are bad for you. Because again, that's one of those things where it's just the cycle of all these studies showing no benefit, and yet there's one study that shows a thing and it just keeps coming back. And so yeah, fish oils would've definitely been one. If there is a sequel to this book, and I'm hoping to make a sequel to it.Eric Topol (36:30):You should, you should definitely.Christopher Labos (36:32):So fish oils is definitely going to be in there because there were originally going to be ten stories. There's only nine in the book. And because it got to the point where the publisher was like, this book is getting a little long, maybe we've got to wrap it up. Maybe it's time to land the plane. And I was like, okay, fair, fair. So we'll cut it at nine. So we had to drop the fish oil one, but that'll be in the sequel if there is a sequel, I want to do, I have a list. It's just off camera actually. I have a little notepad where I've been jotting down ideas. So like fish oils, artificial sweeteners, I'll throw MSG in there, which is a wild story for anybody who's ever dug into the history of MSG. It is a wild and borderline nonsensical story of why we believe that MSG might be bad for us.(37:14):Although, I mean, that was, again, very much a product of the eighties and the nineties. So yeah, there's a lot of stuff out there, but fish oil is definitely one that I want to tackle just because it's so relevant. And I still have patients coming in that are going to pharmacy and buying over the counter fish oil supplements. I have to tell them, it's like, look, the evidence on this is pretty clear. It doesn't help. If anything, maybe it slightly increases risk your AFib risk. There's some stuff there. So yeah, again, you could be easily tempted into thinking this is sort of frivolous and funny, but it actually has an implication for people's daily lives because the people out there walking around the street, they believe these things go stop a hundred random people.Eric Topol (37:59):Yeah, no, everything in this book is approaching things that are the dogma still, or at least uncertainty, and you get it straight. I mean, you're an epidemiologist as well as a cardiologist in your training, but you don't use that in a way that is trying to teach people. You're doing it really subtly. And then the other thing just to bring up is that obviously you're debunking all this stuff, and we live in a time where we got all this misinformation and blurred truths. I mean, that's one of the reasons why I pick Ground Truths for this podcast. But it's diminished or certainly challenged the role of physicians and scientists because things are not reliable. They're not constant. They're changing. You touched on that earlier, but can you address, I mean, one of the things besides communicating in a way that makes it easily understandable and fun, which you do so well, it's also addressing trust. How do we promote trust?Christopher Labos (39:10):I think you have to, yeah, that's a really challenging question because I think the old model is not going to work anymore. The model of issuing a guideline statement to be like, this is the truth, people will just ignore it because we have issued new guidelines on alcohol consumption. It didn't change behavior. If you want to get people to drink less, you have to address the underlying reason why they do it, and it's this persistent myth. So I think one of the reasons why pseudoscience succeeds as much as it does is because so much of their communication is about storytelling. You can go at people with these large randomized control trials, and yet they will still latch onto an anecdote, right? Because, oh, my friend Bobby had a bad side effect with the Covid vaccine. That's why I'm not getting vaccinated. And so, storytelling is a really, really powerful tool.(40:05):And I think the reason why I thought this type of book format could work is it's a story. Because even if you don't remember the details, I was at a lecture last night and I was speaking to a dermatology friend of mine, which sounds like it's an episode from the book, but it's not. But I was speaking to a dermatology friend of mine, and he had read it. He says, Chris, I read it. I really liked it. He goes, I don't remember a lot of the examples you put up. He is a busy guy. He's got young kids. He read the book, and I was giving a lecture based on this book and exploring all of these concepts. And he was like, I remember when you started talking about the aspirin. I couldn't remember what the example was, but I remembered your point that it's all about subgroups.(40:47):And that's the thing is that even if people don't remember the details, even if people don't remember the New England paper about coughing pancreatic cancer, even if they don't remember the COSMOS study about chocolate, even if they don't remember the Nobel chocolate association, they will remember the take home message, which is that you have to be careful. If somebody is torturing the data, they understand why publication bias is a real problem. So that's the point, is that if you tell a story, it sticks in people's minds. So it's almost very Socratic in a way. If you ever read Plato, he's not writing a philosophical treatise in the same way that other philosophers do. It's a conversation between Socrates and other people, and it's a very one-sided conversation because Socrates is telling everybody why they're wrong. So I tried to sort of nuance that and improve upon that framework, but you take away the general gist of it, and that's what we need to give to people.(41:48):We need to tell them, we need to give them the tool so that they can say it's like, oh, well wait a second. You're telling me that broccoli is going to prevent pancreatic cancer? Was this a food questionnaire thing? And you're giving people that little bit of background knowledge that they can ask intelligent questions. And I think that's what we have to do going forward, because we have to introduce that little bit of skepticism into their thought process so that they can question what they see on the internet. Because the reality is a lot of what they see on the internet is going to be wrong because it's clickbait, it's headlines, it's all the issues that we have with our modern communication strategies.Eric Topol (42:31):Yeah. Well, I think storytelling and what you just described is so darn important. And so, just to wrap up this book, Does Coffee Cause Cancer?: And 8 More Myths about the Food We Eat is much more than what that title says. I hope you're going to do a sequel. You ought to have a Netflix special.Christopher Labos (42:54):Please tell somebody that, I don't how to get a Netflix special, but use your clout and make it happen, and I'll invite you over for dinner.Eric Topol (43:01):Sounds good. We'll have red wine together, and drink a lot of decaffeinated coffee. No, this has been fun. You've definitely had an impact. And I hope everybody takes a chance to get through this book because it's like a novel. A novel, which is somehow you've floated in all this really important stuff in medicine, both content, how to interpret data, how to interpret papers, statistics, somehow invisibly in a novel. You've got it all in there. So congratulations on that. It's a new genre medical book like I've never seen before. And so, we'll be following all your next works, and I'm sure your podcast Body of Evidence must be something along these lines as well. So I'll have to take a look and listen to that too.Christopher Labos (43:56):Thank you so much. That is very, very, you have no idea how much it means to me to hear you say something like that, that has warmed the cockles of my heart.Eric Topol (44:07):Alright, well Chris, thank you.***********************Thanks for listening, reading or watching!The Ground Truths newsletters and podcasts are all free, open-access, without ads.Please share this post/podcast with your friends and network if you found it informativeVoluntary paid subscriptions all go to support Scripps Research. Many thanks for that—they greatly helped fund our summer internship programs for 2023 and 2024.Thanks to my producer Jessica Nguyen and Sinjun Balabanoff for audio and video support at Scripps Research.Note: you can select preferences to receive emails about newsletters, podcasts, or all I don't want to bother you with an email for content that you're not interested in. Get full access to Ground Truths at erictopol.substack.com/subscribe

Subscribe to our channel: https://www.youtube.com/@optispan Resveratrol is a naturally occurring polyphenolic compound found in various plants, including in the skins of grapes, blueberries, raspberries, mulberries, and peanuts. Its association with red wine has contributed to the illusion of the "French Paradox": the observation that French people have a relatively low incidence of heart disease despite a diet rich in saturated fats. If you were alive in the 2000s, you may remember cheering at the news that drinking red wine would protect your heart and help you live longer. Unfortunately, this claim is not true. Matt, who describes resveratrol as the "most debunked longevity molecule in history", spent several formative years of his scientific career in the depths of the resveratrol saga. Together with colleagues, and in parallel with other independent labs, he demonstrated that the apparent miracle powers of resveratrol were likely an artifact of the experimental methods used to test resveratrol-induced sirtuin activation, and that resveratrol actually had no significant lifespan-extending effects in vivo. In this episode, Matt presents a comprehensive analysis of the existing resveratrol literature, transports us to his earlier years of figuring the story out piece by piece with colleagues such as National University of Singapore Distinguished Professor of Biochemistry and Physiology Brian Kennedy, and shares his views on how bad science can have a profound influence on scientific fields, funding allocations, and public behaviour. Producers: Tara Mei, Nicholas Arapis Video Editor: Jacob Keliikoa DISCLAIMER: The information provided on the Optispan podcast is intended solely for general educational purposes and is not meant to be, nor should it be construed as, personalized medical advice. No doctor-patient relationship is established by your use of this channel. The information and materials presented are for informational purposes only and are not a substitute for professional medical advice, diagnosis, or treatment. We strongly advise that you consult with a licensed healthcare professional for all matters concerning your health, especially before undertaking any changes based on content provided by this channel. The hosts and guests on this channel are not liable for any direct, indirect, or other damages or adverse effects that may arise from the application of the information discussed. Medical knowledge is constantly evolving; therefore, the information provided should be verified against current medical standards and practices. More places to find us: Twitter: https://twitter.com/optispanpodcast Twitter: https://twitter.com/optispan Twitter: https://twitter.com/mkaeberlein Linkedin: https://www.linkedin.com/company/optispan https://www.optispan.life/ Hi, I'm Matt Kaeberlein. I spent the first few decades of my career doing scientific research into the biology of aging, trying to understand the finer details of how humans age in order to facilitate translational interventions that promote healthspan and improve quality of life. Now I want to take some of that knowledge out of the lab and into the hands of people who can really use it. On this podcast I talk about all things aging and healthspan, from supplements and nutrition to the latest discoveries in longevity research. My goal is to lift the veil on the geroscience and longevity world and help you apply what we know to your own personal health trajectory. I care about quality science and will always be honest about what I don't know. I hope you'll find these episodes helpful!

With 27 years of research on the US wine consumer, the non-profit  Wine Market Council is a critical industry resource. Liz Thach MW, the new President, dives into their most recent research on which wine consumers are buying, why, and how they buy. Members can get even deeper insight and access to the industry's most robust database on US wine consumers. Detailed Show Notes: Wine Market Council (“WMC”) - non-profit, formed in 1996Mission - provide cutting-edge research on the US wine consumer purchasing habits, trends, and attitudesMembers use WMC data for marketing and brand strategiesUS wine salesFrom 1934 - today - there have been several declines in consumptionThe last decline - 1990s - showed similar factors, increased anti-alcohol groups, large excise taxes; catalysts to growth (French Paradox, introduction of new products - e.g., White Zinfandel, wine spritzers, Merlot getting popular)Growth for 20+ years from the late 1990s, peaking during Covid2022 - decline in volume sales, 2023 - decline in volume (-9%) and $ salesWMC does a benchmark segmentation study of wine consumers every 2 yearsHas done 19 over 27 years, the largest database of wine consumer trendsBoomers - drinking less (61% cutting alcohol, faster than expected)Millennials - finally coming to wine, took until they were in their 30s (have children, bought homes, settled down, more financially stable); spend more on wine (often $20+)Gen Z (oldest is 26) - had high wine adoption initially, but in the last 3 years, it has declined (“cool to be sober”); 9% of Gen Z drinks wine, though only 33% are of legal drinking age; concerned about transparency of products (saw food scares, recalls), climate, and social equityWine drinkers are 60% married, 71% own homes, 53% live in suburbsEthnicity diversification making progressBy 2050, the majority of the US will be non-whiteToday's wine drinkers are 66% White (vs. 77-78% in the past), 15% Hispanic, 11% Black, and 5% AsianSignificant progress with Blacks and Asians, but less with Hispanics, which are the fastest growing population in the USCeja an example of a successful Hispanic owned winery, links wine and Hispanic cuisine and been successfulOther ways to enhance diversity - ads that look like “us,” diversity in the workforce, pop up events where the consumer is (e.g., a Mexican wine importer did pop-ups at Hispanic events with taco trucks)Premiumization is still happening, people drinking less, but better$20+/bottle drinkers are now ~7-15% of the total US populationYounger people (21-30) purchasing more high-end wineBoomers dropping buying more expensive winesWhere people buy wineSupermarketsWine shopsOnline now 12% vs. 5% pre-Covid29% buy on their phone93% of wine consumers on social media#1 Facebook (Boomers)YouTube - 61% useInstagram - 55%TikTok - 40% (wineries can't advertise, but influencers can post)X/Twitter - went from #2 to #6Wine apps - 17%2024 trendsAnti-alcohol movement Talking about the benefits of wine (illegal for alcohol brands to discuss health) - WMC launched a social campaign called “Wine is…” (e.g., wine cocktails, family dinners…)Transparency/ingredient labeling (e.g., 50% of Americans believe wine has added sugar)Low / no alcohol movement - 40% of wine drinkers drinking less (of those, 40% drink non-alc spirits/cocktails, 35% NA beer, 34% NA wine)RTDs / single serving sizes Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

Blood sugar management as a biohack captures attention for its innovative approach to health. Today's guest, Jessie Inchauspé, stands out as an expert in guiding practical glucose management, smarter nutritional choices, and unveiling the intricate relationship between diet, blood sugar levels, and overall well-being. Behind the popular Instagram account @GlucoseGoddess, Jessie educates millions on groundbreaking food habits and has achieved notable success as a French biochemist and New York Times bestselling author, with over a million copies sold of her works, "Glucose Revolution" and "The Glucose Goddess Method," in 40 languages.Her unique combination of mathematics and biochemistry expertise opens up the secrets of blood sugar and its significant impact on physical and mental health. The conversation zeroes in on Jessie's mission to make complex science accessible through simple, transformative tips. Topics include her groundbreaking research, The Glucose Method study, the launch of her Anti-Spike supplement, and her signature four hacks for glucose management after consuming carbs. The dialogue also covers the benefits of real versus fake sugar, the underlying causes of insulin resistance and diabetes, and how blood sugar spikes influence aging.This episode unveils Jessie's remarkable discoveries and biohacks for glucose management, which are crucial for fertility, PCOS, and understanding the health impacts of lifestyle choices like alcohol and nicotine. Jessie's practical insights offer a path to enjoying favored foods with minimal bodily impact, appealing to both biohacking aficionados and those embarking on a health journey.(00:02:28) Understanding Glucose's Role in Our Health(00:14:27) Enjoying Carbs Without Negative Side Effects(00:23:27) The Real Cause of Insulin Resistance & Diabetes(00:34:23) Addressing Alcohol, Nicotine & The French Paradox(00:54:22) The Glucose Goddess Method Study(01:05:47) Glucose Management for Fertility, PCOS & PMS CravingsSponsorsTimeline Nutrition | Go to TimelineNutrition.com/Dave and get 10% off your order.Sunlighten | Head to Sunlighten.com/dave to save up to $600 when you order.ResourcesDave Asprey's NEW Book ‘Smarter Not Harder' is out now: https://daveasprey.com/books Website: glucosegoddess.comInstagram: @glucosegoddess Read: Glucose Revolution by Jessie InchauspéRead: The Glucose Goddess Method by Jessie InchauspéThe Human Upgrade is produced by Crate Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In which one Canadian newsman convinces America for several decades that daily drinking is the key to solving the "French Paradox," and John thinks Ken looks inhibited holding a spatula. Certificate #13766.

This week the team discuss 14 day payment terms for small suppliers and how healthy is alcohol really? Please subscribe and leave us a review on Apple Podcasts or your favourite podcasting app. It costs nothing and helps other beer lovers discover the podcast! Leave us a voicemail that we can share on the podcast brewsnews.com.au/get-involved Endeavour Group makes 14-day payment terms permanent for small suppliers Moderate Beer Consumption Is Associated with Good Physical and Mental Health Status and Increased Social Support From Slate: Pour One Out The boozy story of how we decided alcohol was a health boon in the '90s—and how it all fell apart. Celebrating the collective force of the beer category across all three tiers Beer Brewer Kirin Strikes $1.2 Billion Deal for Australia's Blackmores Vitamins - Check out the Brewery Pro Podcast. Our partners Rallings Labels and Stickers - Leading provider of high quality Labels, Stickers and Packaging products. Call 1300 852 235. Bluestone Yeast - Bluestone yeast has you covered. You can reach out to them at info@bluestoneyeast.com.au or call Derek on (03) 8518 3172 and talk all things yeast. Brews News Business Directory - The place to advertise brewing ingredients, equipment, services and and more from Australia and abroad. Brews News Brewer Database

    JazzOmania #83 avec Stéphane Kochoyan   Vif, enlevé, le saxophone d'Olga Amelchenko est une force tranquille à la sonorité persistante, remarqué sur la scène jazz actuelle. Avec déjà deux albums à son actif, la musicienne qui vit en France poursuit sur sa lancée avec "Slaying The Dream" : un troisième opus mature et engagé.   Pour son 4e opus “Intuitions” qui paraît chez L'Intemporel/L'Autre Distribution le 31 mars, le guitariste Nicolas Parent renouvelle l'expérience riche du duo avec Yom (clarinette), Pierre Durand (guitare) et Kentaro Suzuki (contrebasse) son compagnon de route depuis une décennie.   Avec ce nouvel album du Tropical Jazz Trio , Patrice Caratini, Alain Jean-Marie et Roger Raspail perpétuent une conversation musicale entamée autour de la rencontre séculaire de l'Afrique et de l'Europe aux Amériques. “On peut parler d'autre chose” paraît le 31 mars chez French Paradox.   L'orchestre Bigre publie « La Dose » signé Félicien Bouchot (directeur de l'orchestre depuis 15 ans) et portée par la voix chaleureuse de Cynthia Abraham, qui nous transporte au beau milieu d'une nuit d'insomnie, et des dommages que ce moment peut provoquer sur nos esprits parfois surmenés, ou désoeuvrés. Avec un arrangement oscillant entre jazz, pop, afro et musique latine, le nouveau single de Bigre ! (big band) est une nouvelle fois à classer comme un OMNI (objet musical non identifié). La sortie du single « La Dose » précède celle de l'album « Tchourou Mix Tape » le 21 avril prochain. Photo (DR) Olga Amelchenko La Playlist de Stéphane Kochoyan 01 - Takuya Kuroda / 9m88 - "Si je te dis que la seule chose que j'aime c'est toi" 02 - Foehn Trio - Rainbows 03 - Moonchild - The List (Acoustic) 04 - Bigre ! feat Cynthia Abraham - La dose (Radio Edit) 05 - Tropical Jazz Trio - Mambo Influenciado 06 - Vince Mendoza - Esperanto (feat. Dianne Reeves) 07 - Nicolas Parent - Horizon secret 08 - Sophie Alour - La chaussée des géants 09 - Cécile McLorin Salvant - Dame Iseut 10 - Olga Amelchenko - Golden Tear 11 - Alfa Mist JSPHYNX - Shake 12 - Jakob Manz - Little Lucy 13 - Milt Jackson feat Monty Alexander Trio - Parking Lot Blues (Album Version) 14 - Les McCann and Eddie Harris - Compared to What #Jazz #TousLesJazz #Podcast  

In 1990 when 60 minutes released the evidence that supported the healthy consumption of wine in the French Paradox, the world learned that wine can be part of a healthy lifestyle. Lifestyle coaches Gina and Angie took a minute before a conference on the very subject to talk to Wine Talks about including wine in your daily routine. Of course, they were enjoying a glass of Rombauer Chardonnay as they were headed to the pool, hey wait, that is some kind of lifestyle conference!   Have a listen.

durée : 00:54:20 - Tropical Jazz Trio - par : Alex Dutilh - Avec ce nouvel album, Patrice Caratini, Alain Jean-Marie et Roger Raspail perpétuent une conversation musicale entamée autour de la rencontre séculaire de l'Afrique et de l'Europe aux Amériques. “On peut parler d'autre chose” paraît le 31 mars chez French Paradox.

How do some of the world's most successful chefs, somms and winemakers balance wine and health? Red Rooster chef-owner Marcus Samuelsson and Frasca somm-owner Bobby Stuckey join the latest episode of Straight Talk to share how they keep perspective—and how they keep fit.Host James Molesworth and Wine Spectator senior editor Kristen Bieler take a closer look at our Wine & Wellness cover story, and senior editor for news Mitch Frank shares an update on how the Silicon Valley Bank collapse is impacting the California wine industry. Plus, Dr. Vinny and podcast director Rob Taylor talk wine tasting etiquette!You might also like: Straight Talk director Rob Taylor joins Brooke Gladstone on WNYC's On the Media to talk about the "French Paradox"Thirsty for more? Check out this related content• April 30, 2023, issue of Wine Spectator• Full index of Health coverage • Piedmont Tasting Report• More on Marcus Samuelsson and Bobby Stuckey• Latest News and Headlines• Ask Dr. Vinny• WS website members: More on James' Sneak Peek PickA podcast from Wine SpectatorMarvin R. Shanken, Editor and PublisherHost: James MolesworthDirector: Robert TaylorProducer: Gabriela SaldiviaGuests: Marcus Samuelsson, Bobby Stuckey, Gaia Gaja, Kristen Bieler, Mitch Frank, and MaryAnn Worobiec as Dr. VinnyAssistant producer, Napa: Elizabeth Redmayne-Titley

Episode Highlights With Dr. GladdenHis own amazing story that led him into longevity work after working as a cardiologist for yearsAn important tip when talking to a healthcare provider and some context to understandAsk better questions: How good can I be? How can I make 100 the new 30?What biologically determines when youth ends and aging begins (age 26)Aging is not a linear progressionCan we actually slow and halt agingHow to know how old you actually are and why we're all a mosaic of ages in different parts of our bodyYou're really only as young as your oldest biological ageWhy your biology doesn't like to be forced into a corner and why adaptability is importantHis take on intermittent fasting and fasting in general… and how to do it in a way that increases longevityHow do we stay young for a long time and why he calls longevity the currency of impactHis pillars of longevityMindset: Be married to your questions and not your current answersWhy he recommends donating plasma as a way to improve healthHis takeaway from the French Paradox and the beneficial herbs they ingest that decrease oxidative stressWhat he thinks of cellular reprogramming for agingHis supplement recommendationsResources We MentionGladden LongevityGladden Longevity ProductsProLonGladden Longevity PodcastThe Power of Now by Eckhart TolleThanks to Our Sponsors:Hiya Children's Vitamins - A clean line of children's vitamins that provides growing kids with all the essential nutrients that might be missing from their diet.BON CHARGE - A holistic wellness brand with a huge range of evidence-based products to optimize your life, such as blue light glasses, EMF protection products and circadian friendly lighting. Use code wellnessmama to save.

It all began in Bordeaux, in the heart of the vines at Château Smith Haut Lafitte, the estate belonging to Mathilde's parents. Caudalie, a globally recognised clean beauty brand,  is a unique story of love, nature, passion, chance encounters and a sense of adventure. I first met Mathilde Thomas in 2002 when I was living in Paris and contacted the Caudalie export team to become their first Australian distributor in the region. I had the pleasure of launching Caudalie in Australia first in David Jones, and later also in Myer and online, and have visited the Caudalie Vinotherapie spa and Chateau Smith Haut Lafitte in Bordeaux. Mathilde is the quintessential Parisienne. Effortlessly chic, charming and fearless.  The story of Caudalie began in 1993 when Mathilde met professor Joseph Vercauteren, laboratory director of the Pharmacy University of Bordeaux, during the harvest at Château Smith Haut Lafitte. He told Mathilde that grape seeds contain the most powerful antioxidants in the world and that during the winemaking process, the most valuable part of the grape, the seeds, were being wasted. Mathilde and her husband Bertrand, co-founders of Caudalie, have been working with him ever since and have also established a research partnership into the anti-ageing benefits of polyphenols with Professor David Sinclair.Today the brand is recognised globally as a cult favourite of celebrities, beauty editors and those who love active, clean skincare. The magic and efficacy of grape seed polyphenols, resveratrol and clean ethical beauty have always captivated me as has the French Paradox. It was a pleasure to reconnect with Mathilde on this episode to see how far this formidable beauty entrepreneur has come since we first met. Listen to the full podcast here: https://omny.fm/shows/ageless-by-rescu/mathilde-thomas-co-founder-caudalie-the-french-parSee omnystudio.com/listener for privacy information.

With the new Canadian guidelines for alcohol consumption announced early 2023, it's a big change from the previous 2011 Guidelines. On today's episode we take a look at red wine, in particular, to discuss if it's helpful or harmful to drink. Do we need to abstain now? Reviewing concepts, such as the "French Paradox" and "Mediterranean Diet", along with the "Mind Diet" (ep. 14), we discuss the realm of information about red wine and health. Canadian Centre for Substance Use and Addiction - position paper Enjoying the show? Consider donating , leaving a 5 star review (if you loved it!), and/or sharing this episode with your friends and family :) Don't forget to visit our social media pages as well. You can find us on Facebook, Instagram, and YouTube Your support helps fuel the stoke and keeps the show going strong every week. Thanks! Website: www.mywifethedietitian.com Email: mywifetherd@gmail.com

Join me in Chateauneuf du Pape — our first episode abroad, to learn about the origins of The Nourishment Mindset. The French revere and savor food, and I respect and love this aspect of their culture.I first came to France during a college study abroad semester and instantly noticed the gorgeous, stylish and trim Parisians. There is absolutely a joie de vivre here, and for this 20 year-old a je ne sais quoi regarding food. At the time, I saw food as calories to be counted, managed and burned. (And I did plenty of that walking and running all over Paris as well as lifting the pair of 8-lb. weights I dragged along.) This culture enjoys food, spends plenty of time à la table (and not so much in the gym), and seems happier and healthier for it.In America, we call it “The French Paradox” because there's just no way a culture could enjoy delicious, rich foods and remain effortlessly petit. Gotta be something about their superior genes, right? Or the fact that they walk more than us, perhaps? WRONG.I'm grateful to have spent plenty of time in France over the last 25 years, both for pleasure and work, and I'm here to tell you there is no French paradox. Zee French “secret sauce” is fabulously simple: 1) focus on procuring and preparing real, whole, fresh foods — great ingredients; and 2) savor them in a leisurely manner à la table. There are of course other factors, such as many fewer addictive and inflammatory additives in French food. And the lack of gi-hugic pantries! Here you palate can dance during dinner and remain satiated and happy when you're done. There's no need to snack because you're nourished, and therefore no blood sugar roller coaster ride.Tune in on FavorFat.Substack.com, Apple Podcasts or Spotify to learn more. Or watch on Youtube for some fun footage of our home and market: https://www.youtube.com/@NourishmentMindset This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

How an early-'90s newsmagazine show convinced a generation of Americans to start drinking red wine. For the antioxidants! Special thanks to Susanne Stolpe and Alexander H. Sandtorv for helping us fact-check this episode! Support us:Hear bonus episodes on PatreonDonate on PayPalGet Maintenance Phase T-shirts, stickers and moreLinks!Diet and alcohol in heart disease risk: the French ParadoxAbsorption of three wine-related polyphenols in three different matrices by healthy subjectsFrom red wine to polyphenols and back: A journey through the history of the French ParadoxWine as a Biological Fluid: History, Production, and Role in Disease PreventionCardiovascular Risk Factors and Confounders Among Nondrinking and Moderate-Drinking U.S. AdultsAlcohol, Drinking Pattern, and Chronic DiseaseThe French paradox: lessons for other countriesMyocardial Infarction and Coronary Deaths in the World Health Organization MONICA ProjectCoronary heart disease in France and in Europe: Where are the facts?Wine And Juice Management And Marketing Decisions: The Case Of The French ParadoxDecline of coronary heart disease mortality is strongly effected by changing patterns of underlying causes of deathThe Medical Autopsy: Past, Present, and Dubious FutureNew dimensions in cause of death statisticsShould socioeconomic factors be considered as traditional risk factors for cardiovascular disease, as confounders, or as risk modifiers?Wine, alcohol, platelets, and the French paradox for coronary heart diseaseAlcohol, Ischemic Heart Disease, and the French Paradox Death certificates are not reliable: revivification of the autopsy Thanks to Doctor Dreamchip for our lovely theme song!Support the show

Scientists and dieticians consistently  rank The Modern Mediterranean Diet (MED https://www.yourdoctorsorders.com/2018/09/the-mediterranean-diet/ (diet)) as the diet most recommended.  But often people don't know what the MED diet is. This post will  define the Med diet. Critics of the Med Diet Critics  argue that there is no uniform MED diet. They make these assertions based on one of these three arguments: That there is no uniform diet of the Mediterranean Region. There are over 20 countries on the 26,000 miles of coastline of the Mediterranean Sea. Each country with their own unique diets. Many of which have adopted a more modern American style diet. The diet is simply made up and therefore should be ignored. Finally some point out that there are many Med Diets as the literature. Heart disease and Diet Ancel Keys is the scientist most responsible for not only the Med diet but the relationship of heart disease to diet. In the 1950's, heart disease was thought to be a disease of aging, and smoking but not diet or lifestyle. In the 1950's, much like today, heart disease was the number one cause of death among of middle aged executives. While there was a clear association between smoking and heart disease, there were far more deaths than could be explained from smoking.  Then an Italian scientist told Dr. Keys about the low incidence of cardiovascular deaths of men in https://www.sevencountriesstudy.com/about-the-study/history/ (Naples). Heart Disease and Diet in EuropeKeys confirmed this claim when he took a sabbatical in Oxford in 1952.  Keys found there was a difference of heart disease between the poor and the executives of Italy. He developed the hypothesis that diet might explain difference  between the two groups.  To confirm this Keys, and his wife, then traveled throughout Europe catalog different diets and rates of heart disease. In 1955 Keys presented his data to the World Health Organization, concluding  that diet played a significant role in heart disease.  Many members of the WHO mocked his  "diet-heart theory."  Keys then organized the seven countries study (click https://pubmed.ncbi.nlm.nih.gov/5226858/ (here)). Seven Countries StudyThe seven countries study was an observational study looking at biomarkers, lifestyles and their relationship to heart disease.  Those countries were Greece, Italy, former Yugoslavia, Finland, The Netherlands, Japan, and the United States. The cohorts were chosen because of diverse diets, lifestyle, and risk factors. Dietary and lifestyle influence on cardiovascular disease was unknown at the time. The seven country study was to answer the question about dietary influence and heart disease. The French ParadoxLow-carb bloggers accuse the seven country study of leaving out France. They cite the https://pubmed.ncbi.nlm.nih.gov/1351198/ (French Paradox,) that the French eat a diet high in saturated fat but have a low incidence of heart disease. However, France was not left out of the study.  French investigators were present at the original pilot study in Nicotera Italy, but ultimately decided not to participate in the study.  France was recovering from World War 2 and simply didn't have the resources to commit to such a study. In fact, The French Paradox was "coined" in the 1980s, over twenty years after the  start of the seven country study. The investigators didn't have access to that data, or the term. Low-carb bloggers  didn't read the seven country study or the French paradox. French Paradox ExplainedTwo factors explain the French Paradox. The high fat diet was not widely adopted by the French prior to the mid 1970's. It  takes time for a  habit to have an effect on cardiovascular disease. For example, one doesn't develop heart disease after the first cigarette. The primary French diet in the 1950's through 70's was a Mediterranean Diet.  Thus, the effect...

Today, you'll learn about how a single drink a day can add years to the age of your brain, how scientists figured out that thousands of tree species are yet to be discovered, and how the world's biggest and best particle accelerator is powering up for its third run.A drink away does not keep the doctor away.“Just One Beer or Glass of Wine a Day may Cause Your Brain to Shrink, Study Suggests” by Mike Sniderhttps://www.usatoday.com/story/news/health/2022/03/09/beer-glass-wine-daily-brain-shrink/9425508002/“Just One Extra Drink a Day may Change the Brain” by Tara Haellehttps://www.webmd.com/mental-health/addiction/news/20220310/one-extra-drink-a-day-changes-brain“It's Time to Rethink How Much Booze May be too Much” by Julia Belluzhttps://www.vox.com/2018/4/24/17242720/alcohol-health-risks-facts“The ‘French Paradox' Turned out to be an Illusion, but it led to some Interesting research” by Emma Wightmanhttps://theconversation.com/the-french-paradox-turned-out-to-be-an-illusion-but-it-led-to-some-interesting-research-78196No, that tree is not the same as that other one.“Earth May Have 9,200 More Tree Species Than Previously Thought” by Jude Colemanhttps://www.sciencenews.org/article/tree-species-earth-biodiversity“How Much Space Does Nature Need? 30 Percent of the Planet May Not be Enough” by Jonathan Lamberthttps://www.sciencenews.org/article/nature-will-protecting-30-percent-earth-prevent-extinction-crisis“Thousands of Tree Species Remain Undiscovered, Say Scientists” by Lucy Sherriffhttps://www.discovery.com/nature/unknown-treesImagine two needles smashing into each other.“Large Hadron Collider is waking up after a 3-year nap, and it could help explain why the universe exists.” by Mara Johnson-Grohhttps://www.livescience.com/large-hadron-collider-third-run“CERN's particle accelerator starts up after a three-year hiatus” by Nicole Wetsmanhttps://www.theverge.com/2022/4/22/23037077/cern-particle-accelerator-restarts-upgrades-dark-matter”“The Large Hadron Collider is about to turn back on after a 3-year hiatus” by Chelsea Gohdhttps://www.space.com/cern-large-hadron-collider-turn-on-run-3“The Large Hadron Collider” by CERNhttps://home.cern/science/accelerators/large-hadron-colliderAT&T's Internet Data Calculatorhttps://www.att.com/support/pages/data-calculator/“Standard Model” by Wikipediahttps://en.wikipedia.org/wiki/Standard_ModelFollow Curiosity Daily on your favorite podcast app to get smarter with Calli and Nate — for free! Still curious? Get exclusive science shows, nature documentaries, and more real-life entertainment on discovery+! Go to https://discoveryplus.com/curiosity to start your 7-day free trial. discovery+ is currently only available for US subscribers.Find episode transcripts here: https://curiosity-daily-4e53644e.simplecast.com/episodes/drink-brain-shrink-secret-tree-species-lhc-round-3

To download the transcript CLICK HERE This episode is Part 2 with Paul Kalemkiarian who is the owner of the original wine of the month club. We dive into the modern day history of drinking habits in the US and it's reputation around the world. We look at how The 1976 Judgement of Paris put California on the map, and Paul goes into detail laying out the facts and the key players behind this tasting. We discuss the film Bottleshock which portrayed this important event (although not too factually!). We also talk about the Sideways Movie and how this changed peoples perception towards Merlot and Pinot Noir. If you are a movie buff, I've got quite a few facts in there for you. And talking about facts we have a whole section dedicated to those wonderful things called Polyphenols. So if you want to learn about some new health studies and how red wine can do you wonders, listen on. There are also wine suggestions, and book suggestions throughout so this is a jam-packed episode to enjoy! If you want to skip ahead: 1.55: The Story of The Judgment of Paris, and the people who set it up 9.49: The Sideways effect: Discussing the movie and the change in sales for Merlot and Pinot Noir. 13.22: Fascination with Pinot Noir 16.42: Affordable Pinot Noir's 20:42: Looking at The French Paradox and Morley Safer's Mediterannean lifestyle book, and how this changed sales with red wines in the US 22.33: Cabernet Sauvignon and the cost of land in California. Where are the best values? 25.50: Discussing red wine and the part it plays in health. Which are the red wines with the most polyphenols? 29.48: Health facts based on the consumption of red wine in moderation 38.09: The Somm Movie 40.27: The Sour Grapes Documentary Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: janina@eatsleepwinerepeat.co.uk Until next time, Cheers to you

In episode 512, James and Mike finish going over the best available evidence around drinking alcohol. We look at what evidence says about the “red-wine” theory and the French Paradox. We also look at the evidence around alcohol and surrogate markers, and atrial fibrillation. We also examine the effect of social drinking on emotion and […]

It all began in Bordeaux, in the heart of the vines at Château Smith Haut Lafitte, the estate belonging to Mathilde's parents. Caudalie, a globally recognised clean beauty brand,  is a unique story of love, nature, passion, chance encounters and a sense of adventure. I first met Mathilde Thomas in 2002 when I was living in Paris and contacted the Caudalie export team to become their first Australian distributor in the region. I had the pleasure of launching Caudalie in Australia first in David Jones, and later also in Myer and online, and have visited the Caudalie Vinotherapie spa and Chateau Smith Haut Lafitte in Bordeaux. Mathilde is the quintessential Parisienne. Effortlessly chic, charming and fearless.  The story of Caudalie began in 1993 when Mathilde met professor Joseph Vercauteren, laboratory director of the Pharmacy University of Bordeaux, during the harvest at Château Smith Haut Lafitte. He told Mathilde that grape seeds contain the most powerful antioxidants in the world and that during the winemaking process, the most valuable part of the grape, the seeds, were being wasted. Mathilde and her husband Bertrand, co-founders of Caudalie, have been working with him ever since and have also established a research partnership into the anti-ageing benefits of polyphenols with Professor David Sinclair. Today the brand is recognised globally as a cult favourite of celebrities, beauty editors and those who love active, clean skincare. The magic and efficacy of grape seed polyphenols, resveratrol and clean ethical beauty have always captivated me as has the French Paradox. It was a pleasure to reconnect with Mathilde on this episode to see how far this formidable beauty entrepreneur has come since we first met. Watch the full episode on Ageless By Rescu YouTube Channel here:https://youtu.be/21PQfRoRttE See omnystudio.com/listener for privacy information.

Have you heard of the French Paradox before? It refers to the low incidence of mortality rates from heart disease in France, even though the French tend to consume a lot of saturated fat. This has led researchers to try and find other reasons why the French might be so healthy, such as their red wine intake, the fact that they snack less, their smaller portions, etc. In this podcast episode, we're taking a look at The French Paradox and explain what we think of it and why we think the French are generally healthier. Is it time to eat more like the French. Hope you enjoy the show. Intro song credit: Crystals VIP by From The Dust | https://soundcloud.com/ftdmusicMusic promoted by https://www.free-stock-music.comCreative Commons Attribution 3.0 Unported Licensehttps://creativecommons.org/licenses/by/3.0/deed.en_US

Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks and approachable science. This week, Jenn's talking about Resveratrol. Maybe you can't say it, but you've probably heard of it. It's why so many people say to drink a glass of red wine each day. From our hearts to our brains, arthritis, cancer and blood sugar, this nutrient may be quite powerful. So cheers(!) to heart health month and drink your red wine...or should we not? In just a few minutes, Jenn gives us the rundown on resveratrol! Like what you're hearing? Be sure to check out the full length episodes; new releases every Wednesday.  Have an idea for a nutrition nugget?   Submit it here:  https://asaladwithasideoffries.com/index.php/contact/         Become A Member: https://glow.fm/saladwithasideoffries/Want a Free Menu Plan from Jenn? https://www.tlsslim.com/bettermylifenow/weight-loss-profile/?Jenn's Favorite Resveratrol for US & Canadian Listeners, for Global Listeners

Youie interrogates Rex – kindly – on why he chose Merlot as the ‘baddie' of the wine world. Find out the real reason why Miles dumps on Merlot in the movie. Learn all about the French Paradox and what it did to wine sales in the USA and around the world. Listen to the full recording of No Fucking Merlot, the song from the upcoming Sideways The Musical and learn how Rex approached the writing of the song. And, of course, learn more about Merlot and whether there'd ever be a Sideways Merlot released. The Sideways wine collection (handpicked by Rex Pickett) is now on sale, so please head to https://www.blackmarket.co.nz/promo/sideways-wines-feature or www.158.co.nz and taste the movie! Have you got a question to ask Rex about wine, all things Sideways (the books, the movie, or the play)? Then please write to him on wine@158.co.nz This is just a reminder that this episode comes with a content warning and is created for adult audiences only. We advise listener and reader discretion for adult themes and language mentioned. Produced by 158 Limited.

In this week's episode, Dr. David Sinclair and co-host Matthew LaPlante zero in on drugs and supplements that have been reported to combat aspects of aging. They share the latest experimental and clinical data for NAD boosters, resveratrol, fisetin, quercetin, rapamycin, spermidine, metformin, and berberine. Given the abundance of data available, a special focus is placed on the NAD precursors nicotinamide riboside and nicotinamide mononucleotide. Known mechanisms, limitations, and/or side effects associated with these molecules are additionally highlighted. Correction and clarification: At time point 1:07:37, Dr. Sinclair says he takes 1 gram of Spermidine, but the active ingredient in the capsules is 1-2 milligrams. We apologize for the confusion. Thank you to our sponsors: Athletic Greens - https://athleticgreens.com/sinclair InsideTracker - https://insidetracker.com/sinclair Levels - https://levels.link/sinclair Our Patreon page: https://www.patreon.com/davidsinclair Lifespan book: https://amzn.to/3sUqurT Dr. David Sinclair Social: Instagram Twitter Facebook To stay up to date with David's work to democratize biological age testing and insights, visit tallyhealth.com. Matthew LaPlante's Social: Twitter Timestamps: (00:00:00) Kicking Off Episode Four: Longevity Molecules (00:02:15) Thanks the Sponsors (00:04:46) An An Additional Boost Beyond Adversity Mimetics (00:05:52) Drugs vs. Supplements and Highlight Points (00:09:54) Longevity Molecules Target the Survival Circuit (00:11:33) NAD Boosters (00:13:32) Nicotinamide Riboside (00:21:26) Nicotinamide Mononucleotide (00:29:22) NAD Intravenous Drips (00:32:45) Bioavailability of NAD Boosters (00:33:40) NAD and Cancer (00:35:33) Resveratrol (00:42:26) Red Wine and the French Paradox (0043:08) Fisetin and Quercetin (00:47:09) Rapamycin and Rapalogs (00:49:10) Spermidine (00:51:27) Metformin (01:00:27) Berberine (01:02:43) Dr. Sinclair's Protocol for Longevity Molecules (01:08:51) Wrap-up and Next Week's Episode: Interventions on the Cutting Edge (01:09:52) Options for Subscription and Support For the full show notes, including the peer-reviewed studies, visit the Lifespan podcast website. Please note that Lifespan with Dr. David Sinclair is distinct from Dr. Sinclair's teaching and research roles at Harvard Medical School. The information provided in this show is not medical advice, nor should it be taken or applied as a replacement for medical advice. The Lifespan with Dr. David Sinclair podcast, its employees, guests and affiliates assume no liability for the application of the information discussed. Title Card Photo Credit: Mike Blabac Special thanks to our research assistants, Adiv Johnson & Sarah Ryan.

Introducing our new mini-series, Hashtag Health Lite! On a quick coffee break? Sit back and listen to our bite-sized critical review of scientific literature on popular health topics. Science shows that a compound in red wine is great for your health. That means we should start drinking red wine right? Not so fast. On this episode of Hashtag Health, we explore the basics of Resveratrol, a small molecule that has been called the “silver bullet” that will explain the French Paradox. We also shed light on the importance of context when interpreting scientific literature.

Ever notice how The French have traditionally eaten lots of butter, cheese, cream, meat and wine and, yet, stay slim and healthy? In this week's podcast I'm talking with Tania Teschke, chef and author of the award winning book The Bordeaux Kitchen, about the “French Paradox” and embracing this healthy approach to food and lifestyle. Enjoying lots of farm fats, seasonal produce, fresh herbs, pastured meats, offal, cheese and local wine is key to the traditional ways of the French that boost health and longevity. Come listen, learn and be inspired to eat like the French! For more information and to access the show notes for this episode, visit my website here: https://www.thechristiannutritionist.com/podcast/142

Growing up around wine has not dimmed the passion Jacki Strum brings to her work as President of Wine Enthusiast Media.  In the first of a series on the evolution of the wine critic, Jacki tells us about how Wine Enthusiast has expanded its platform from print into web, social media, podcasts, and even Tik Tok.  As well as how they assess wines (blindly) as a wine critic and how those ratings are used to help people buy wine.  We really get under the hood of the wine media business in this episode of XChateau! Detailed Show Notes: Jacki's backgroundShe grew up in wine (her parents founded Wine Enthusiast in the late 1970s)Studied wine through WSET Level 3Digital media in wine & spirits backgroundFounded Thirsty Nest - a wine & spirits gift registry platform, media, and commerce hybrid that is part of Wine EnthusiastWine media in the late 1980sWine Enthusiast (“WE”) magazine founded in 1988, Robert Parker wrote for WE for a whileWine Spectator was around, but not much else“French Paradox” on 60 Minutes (1991) about the health benefits of wine was the catalyst for the entire wine industry in the US, which helped the magazine take off as wellWE media platformPrint publication - still successfulDid well during Covid as people were sick of screens and hard newsWebsite - growing exponentiallyHouses the entire database of wine reviewsBuying guide went “through the roof” during Covid due to an increase in online wine sales65% of visitors go to the website to buy wineSocial mediaInstagram - now the biggest platform, easy to shop, easy to commentFacebook - still important, but fading vs. InstagramTwitterTesting Tik Tok - believes will be the future of educational contentPodcast - done well and testing a few other seriesNewsletter / email - still coreBeverage Industry Enthusiast - trade/industry news grew a lot during CovidWE company motto - “We bring wine to life”It plays into the journalism approach - including the lifestyle elements of wineRatings help people buy wineCore demographic - “the curious wine consumer,” which is more of a mindset vs. an age or genderWine criticism and ratingsTaste completely blindTaste w/in 1 regionAdvertisers have no say on ratingsDo points still sell wine? 100 points or Wine of the Year can still build a brandMost ratings are a powerful tool in the marketing toolset, but just a piece of the puzzleCertain critic/magazine names still carry more weight than othersMore at the bottom of the marketing funnel - helps close the saleAt the top of the funnel - general brand awareness - WE builds partnerships with brands for marketing, including various content and social influencersWE Buying Guide (ratings)It comes up 1st on Google, which gives it more credibilityReview ~25,000 wines per yearPath to building a wine brand todayScores are still helpful and freeNeed to build out the marketing stack and figure out the storytelling - start with social mediaThe catalog did well during Covid - people needed wine storage, upgraded glassware, etc.…Return on ad spend with WEPartners wanted to get closer to the sale, have become more ROI drivenImplemented digital shopping carts to track purchasesKey metrics for ROAS (return on ad spend)Email acquisitionWine salesImpressionsPodcasts - can use discount codes to track the impactThe natural feeling of podcasts make an ad feel more realWebinars did well for email acquisitionAny campaigns that boosted DTC sales or signups did wellDigital advertising has grown a lot during CovidLots of influencer marketing - leverage 40 Under 40 contacts, usually people WE has written aboutOften custom build ad partnership plans with clientsWE Catalog provides the richest database in the industry to create good ad targeting

To celebrate Bastille Day, the boys took the show on the road and recorded in front of a real live audience. The venue was a distillery. It seemed appropriate.

Finnes det en helsegevinst med å drikke økologisk vin, og hvor mange enheter kan vi nyte med god samvittighet? Hør den opplysende episoden med  vinekspert  Marthe Bøhn som gjest. Som Norges eneste kvinnelige destillatør kan hun mer om vin og brennevin enn de fleste. I denne fine samtalen oppklarer Marthe Bøhn hva som er myter og hva som er fakta, om nordmenn og franskmenns drikkevaner, og kulturen rundt de edle dråpene med mer!Marthe Bøhn  holder også foredrag om vin og kan kontaktes HER

Die Biergärten haben wieder offen. Und es hält sich nach wie vor das Gerücht, dass Bier gesund ist. Stimmt das? Das ist wie mit anderen Alkoholitäten: Es gibt schöne Studien über Bier und auch Rotwein, die behaupten, deren Inhaltsstoffe seien gesundheitsfördernd. Für die einzelnen Stoffe stimmt das wohl. Sie haben nur einen ganz gravierenden Nachteil: Sie kommen zusammen mit dem Alkohol. Deswegen heißt es da immer: »bei mäßigem Konsum«. Also hat Bier gar nicht die Vitamine, die man ihm zuspricht? Doch, da sind schon ein paar Vitamine drin. Zum Beispiel aus dem B-Komplex. Aber gesundheitlich fährst du besser, wenn du die aus anderen Nahrungsmitteln aufnimmst. Denn der Alkohol wird den positiven Effekt in der Regel erdrücken. Das deutsche Reinheitsgebot beim Bier ist nur Marketing? Nicht unbedingt. Es hat zumindest den Vorteil, dass du darauf bauen kannst, dass im Bier nicht auch noch 120 E-Stoffe drin sind. Aber ansonsten - pfff. Und was ist mit Rotwein? Ist der auch nicht so gut? Ähnlich. Du hast in Rotwein verschiedene Flavonoide, also Stoffe, die für die rote Farbe zuständig sind, und auch Bitterstoffe. Beide sind als Radikalenfänger gegen Krebs möglicherweise ganz gut und können auch Arteriosklerose vorbeugen. Aber was hilft der Radikalenfänger, wenn du mit dem Alkohol gleich noch zusätzliche Radikale nachfüllst? Früher sagte man, ein Glas zum Essen sei gesund. Vor 15, 20 Jahren sagte man: höchstens ein Glas pro Tag bei Frauen und zwei maximal bei Männern. Weil Frauen Alkohol anders verarbeiteten. Aber unterm Strich haut das alles nicht richtig hin, weil Alkohol - zumal mit fortschreitendem Alter - quertreibt. Die Angaben zu den empfehlenswerten Mengen werden kleiner. Diese Mengenangaben schrumpfen so langsam, ja. Aber das Bewusstsein dafür, dass Alkohol jetzt nicht unbedingt ein Lebensmittel ist, selbst wenn die Bayern Bier für ein solches halten, ist schwer durchzusetzen. Der Alkoholverbrauch während des Lockdowns ist ja gestiegen. Was darauf schließen lässt, dass die Leute auch zu Hause eine ganze Menge trinken. Ganz ohne Kneipen. Aber es gibt auch positive Wirkungen von Alkohol, wenn auch nur bescheidene: dass sich nämlich der Teil der Cholesterine, die als gut gelten, sich durch Alkoholkonsum etwas erhöht. Hat das »French Paradox« damit zu tun? Dass Rotwein und Olivenöl Frankreich fit macht? Ja, die Franzosen haben weniger Herz-Kreislauf-Erkrankungen als die Engländer. Das liegt wahrscheinlich auch an der mediterranen Ernährung im Süden des Landes. Aber mit dem Weinkonsum steigt wiederum die Wahrscheinlichkeit von Leberkrebs - das sagte wiederum eine englische Studie.

Gloria Davis Browning is a Registered Dietitian Nutritionist, culinary school graduate, educator and advocate of Health at EVERY Size. We talk about how basic nutrition is pretty basic, how the latest food fads of Keto, Paleo and Intermittent Fasting aren't needed to keep ourselves healthy (the key to that is whole, natural foods prepared in a healthy, tasty way), that we shouldn't vilify vegetables (like potatoes, carrots, etc.), especially while eating heavily processed meats. Healthy is about how you feel, getting back to intuitive eating, avoiding the obsessive aspects of many of these diets, which doom one to failure (the one time you eat something off the diet, boom!). Good foods and bad foods don't exist for Gloria. She believes in gradual change for more lasting results, learning nutritional cooking so that you can have healthy meals at any budget, and learning how to make the best choices for you, whether you are at the grocery store, a fast food drive through or at a gas station on a road trip. Pro-tip: Turn that package around and read the labels, and understand a true portion size (check out the book THE PORTION TELLER for help with that), so you aren't taking in more calories (or fat or sodium) than you intended. Do you research regarding eating plans or food fads, and make sure that is linked to evidence from more than one source. Consider the environmental impact of ordering food in (the packaging, the plastics that really don't get recycled, and all that waste!). Understand how food is manufactured to make it more addictive (check out the book SALT, SUGAR, FAT: How the Food Giants Hooked Us for more in that). We also talk Parks and Rec, "toddler sized" sodas, research being bought, being skeptical by nature, lab rats, the French Paradox, giving your body and palate time to adjust to new (healthy) foods, the importance of moving your body, and getting back to instinctual eating.AN EXTENDED VERSION OF THIS EPISODE IS AVAILABLE TO PATREON AND APPLE PODCAST SUBSCRIBERS. For more information, visit the podcast's Community page.You can find Gloria at: https://www.savorandsoothe.com/ https://www.facebook.com/savorandsoothehttps://www.instagram.com/savorandsoothe/Episode recorded on 04/03/21Episode released on 05/12/21For more information on the podcast or its host, please visit sassylittlepodcast.com. There, you will find links to social media and an opportunity to become a member of the podcast community. We are on Twitter and Instagram @SassyLittlePod and Facebook @SassyLittlePodcast.Thanks for listening! If you like this sassy little podcast, please subscribe to it, rate it and review it, and tell your friends about it. For early access, ad-free episodes and exclusive content, become a patron on Patreon or a subscriber with Apple Podcasts (coming soon!). Cheers!

TUNE IN TO LEARN:Tune in for our final episode about traditional way of eating in France.Is food order really that important?How can French way of eating help us to crave sugar less and enjoy desserts more insmall amounts without overeating?by Angela Shurina,CERTIFIED HEALTH AND NUTRITION COACHIG: @1000yearyoungMy NEW UDEMY COURSE: "Healthy Eating Crash Course"!!!GET MY 10-DAY EMAIL HEALTH COURSE. THE FOUNDATION SERIES. JOIN TEAM LEAN!Fit, Lean and Healthy Body and Mind Simplified!best science + routines of high achievers = simple daily action steps for you! SUBSCRIBE

TUNE IN TO LEARN:Let's chat about 2 essential "rules" of French eating culture that make traditional French way of eating one of the most nutrient-dense!How can we simply eat more like French today?by Angela Shurina,CERTIFIED HEALTH AND NUTRITION COACHIG: @1000yearyoungMy NEW UDEMY COURSE: "Healthy Eating Crash Course"!!!GET MY 10-DAY EMAIL HEALTH COURSE. THE FOUNDATION SERIES. JOIN TEAM LEAN!Fit, Lean and Healthy Body and Mind Simplified!best science + routines of high achievers = simple daily action steps for you! SUBSCRIBE

Josh and Alex discuss the roots of the French Paradox : An observation that French people seem to be leaner, while having a diet relatively rich in saturated fats. YES, they eat fatty foods. NO, they're not THAT leaner. BUT YES, there's a secret. AND NO, it's not related to fats.

durée : 00:54:19 - Raphaël Pannier - par : Alex Dutilh - Produit par French Paradox et sous la direction musicale de Miguel Zenón, “Faune”, le premier album du batteur-compositeur Raphaël Pannier traduit sa double culture française et américaine. - réalisé par : Fabien Fleurat

durée : 00:54:19 - Raphaël Pannier - par : Alex Dutilh - Produit par French Paradox et sous la direction musicale de Miguel Zenón, “Faune”, le premier album du batteur-compositeur Raphaël Pannier traduit sa double culture française et américaine. - réalisé par : Fabien Fleurat

Sal begins his education on Dementia and Neurology with his new mentor. Sal must learn about the French Paradox and how any everyday person can take advantage of this polyphenol called Resveratrol to fight cancer, lower blood sugar, prevent kidney damage, regulate cholesterol, and even defeat Alzheimer's. This fun fact, however, is not without conflict. As Sal travels down the rabbit hole he runs face first into the largest lie in medical history... --- Send in a voice message: https://anchor.fm/sal205/message

As wine and food enthusiasts, we often get challenged with our life choices: our diet, alcoholism and even the money we spend on epicurian delights. And it's true, some of us are guilty of overindulgence. But what if I could tell you that with intelligent habits, you can taste the most amazing wines (and food) and be awesomely fit? Better yet, what if you could live longer, more memorable lives on a diet rich with wine? The French paradox is the observation of low coronary heart disease (CHD) death rates despite high intake of dietary cholesterol and saturated fat. For understanding mindful eating visit : https://detoxpri.in/ and instagram.com/detoxpri

durée : 00:55:37 - Guillaume Perret - par : Alex Dutilh - “A Certain Trip” de Guillaume Perret qui paraît chez French Paradox, “est un trip cinématographique, une invitation à colorer le réel.” - réalisé par : Fabien Fleurat

durée : 00:55:37 - Guillaume Perret - par : Alex Dutilh - “A Certain Trip” de Guillaume Perret qui paraît chez French Paradox, “est un trip cinématographique, une invitation à colorer le réel.” - réalisé par : Fabien Fleurat

Two anti-aging supplements that Anna Marie takes and Anna Marie read a book called “The Kauffman Protocol” that left her excited because a few of the supplements she takes were listed as amazing anti-aging supplements.  Resversotrol is Anna Marie’s first anti-aging supplement she talks about. Thanks to the French Paradox we started to look at what was keeping the French from getting heart disease is higher numbers like the United States. The French have that sweet red wine but it is the grape skins that actually have the most abundant resveratrol in it.   Eat grapes, blueberries, mulberries, blackberries and even eating peanuts! Yup, peanuts. Resversotrol impacts our DNA and telomere length.  Difference between blood glucose and A1C levels. The best indicator of pre-diabetes and diabetes. What is your fasting glucose? It is also a lipid soluble and crosses the blood brain barrier. The no-so-good info about resveratrol.  Curcumin vs turmeric. Curcumin makes up about 3-5% of the tumeric. This is an anti-inflammatory for the entire body.  Helps how our brain functions and prevents brain diseases. This is an amazing supplement to take if you have chronic inflammation and or have a family history of brain dysfunction.  Longvita developed at UCLA. Helps the curcumin stay in the body and you absorb 65% more due to the increased bioavailability. I give this to my kiddos too.  Curcumin help with cold and flu. It is also anti-microbial!   The Kauffman Protocol Book:   https://amzn.to/38IP6qO      This link is for the Earthing Podcast show notes:   The Book on Earthing:     https://amzn.to/38Gx4FI  Get the yummy anti-aging supplements! Resveratrol which is amazing!!! Get it:  https://amzn.to/2QSbtUm  Curcumin that has staying power and increases bioavailability by 65%: https://amzn.to/2QQ7t6R      Click here to rate and review   Links:   Get a Brain Health Coach or Life Coach http://www.happywholeyou.com/coaching    Signup for the Happy Whole You Newsletter: http://www.happywholeyou.com/explore   Stay Connected:  Instagram | Facebook | Youtube   Get some Omega’s: https://amzn.to/32wC7nQ or https://amzn.to/2O6vcgj  Signup for the Happy Whole You Newsletter: http://www.happywholeyou.com/explore    Get Anna Marie’s Book (s): Stop Bullying Yourself!, Becoming You!, or Beat Your Inner Bully in 14- Days. http://www.happywholeyou.com/books    Want Anna Marie to speak at your next event?  Reach out to us: http://www.happywholeyou.com/speaking    Get in touch: info@happywholeyou.com 

Intuitive eating is a process of developing trust with your body’s natural cues for fullness and hunger so you can intuitively make positive choices for a healthy body and an ideal nutritional state.1:18 – Welcome to episode #11!1:26 - What is Intuitive Eating?2:22 - Diet vs. Lifestyle3:40 – Why does this make you hotter?3:43 – The Gut-Brain connection4:34 - What's your gut feeling?6:14 - The role of the gut microbiome6:35 - It's not a lack of self-control9:19 - How do we eat intuitively?9:44 - Could your food cravings mean a nutrient deficiency?10:27 - Just eat real food!12:12 - A diverse diet = A diverse microbiome 13:13 - Experiment & Track... Biohack!13:25 - Check-in with yourself & be aware14:02 - No more food guilt14:44 - Are you really hungry? Or thirsty? Or stressed?15:40 - Who is this for?16:15 - The concern with Orthorexia17:45 - The diet rollercoaster18:41 - Renee's journey to intuitive eating20:45 - The French Paradox 21:15 - The struggle with body image 24:21 - The way Lauren changed her relationship with food25:32 - Focus on adding healthy foods, not what you're missing27:10 - Intermittent Keto with carb cycling28:20 - Be patient with your journey28:39 - Debate/Controversy around “Dieting”29:48 - Why food restriction doesn't work30:44 - Our favorite hacks for mealtime34:23 - What the Blue Zone regions do at mealtime35:28 - Q & A37:09 - What’s coming up in our next episode?37:23 - Thank you for joining us!Links: Pub Med: Is Eating Behavior Manipulated by the Microbiota?Institute for Psychology of EatingBook: The Slow Down Diet

Your Pisces friend just wants everyone to be happy- so much so that they sometimes take on too much of your baggage and weigh themselves down.  That's what Merlot did back in the 80's when the world obeyed the French Paradox and went crazy for the legendary soft-sided wine.  To oblige, Merlot was planted in places it should have never even visited. Poor thing experienced an awful backlash but is still here to comfort you and tell you that those jeans look great - just like a Pisces. Gina and Julie continue the Grapes of the Zodiac. 

For the last 10 days Marcus and family have been in the Dordogne region of France, in the south west to be exact about 2 hours from Bordeaux and learning so much about the French culture. If you’ve listened to 100 Not Out for a while or heard Marcus speak before, you’ll have heard of Listen In The post 100NO 276: The French Paradox & Community Living With Cook Dordogne & Le Chevrefuille Founders Ian & Sara Fisk appeared first on The Wellness Couch.

In Episode 174 of The Real Food Reel we are joined by Kale Brock, live from a café in south-west France. In today's show you will learn about Kale's overseas journey and his European food observations. We discuss “The French Paradox”, the significance of portion control, mindful eating and the benefits of intermittent fasting. We also touch on the impact of stress on longevity, how to eat healthy on the road, and so much more. Follow Kale online: http://kalebrock.com.au Facebook: /kalesbroccoli Instagram: @kalesbroccoli The post RFR 174: The French Paradox & Healthy Travels with Kale Brock appeared first on The Wellness Couch.

~The Simple Sophisticate, episode #175 ~Subscribe to The Simple Sophisticate: iTunes | Stitcher | iHeartRadio "How you eat, when you eat, for how long you eat, and with whom you eat might be more important than what you eat. Eating and enjoying real food is what matters, not tracking calories." —Johnny Adamic As reported by Time magazine last year, while the United States unfortunately has been found to describe  34% of its population as obese, France is ten percentage points fewer. The British Journal of Nutrition observed that a significant type of diet that was contributing to the obesity epidemic in the U.S. was what they coined as the "sweet and processed" diet, in other words foods such as "skim milk, fruit juice, breakfast cereal, chocolates . . ." Much of how we approach food is based on the culture in which we were raised and most directly, the household habits in which we live as a child. However, the food producers and advertisers, especially in America (as you will see below) chose to exploit the health of their consumer in order to gain profits, and thus our parents or grandparents may have fell prey to welcoming into our childhood unhealthy food tastes. As shared in The Guardian, "All the foods that you regularly eat are ones you learned to eat" and the good news is since your choices were learned, you can learn new choices and unlearn the habits that do not suit a healthy body, mind and lifestyle. I was recently speaking to a family who had just returned from a month long visit in Italy. Sitting down to listen to them share their experiences with regards to dining and the appreciation for food and the portions served reminded me of why I appreciate the French, and as evident in their anecdote, the Italian culture as well. Food is to be appreciated, embraced and seen as a component in how to live well. While food may not be the absolute centerpiece of our lives, it is indeed a crucial component and to ignore such an everyday avenue to experience pleasure in the short-term and a healthy long life throughout the duration of our long lives is to be ignorant of the gift food can bring. Today I'd like to share with you 14 ways the French approach eating and welcoming food into their lives as a way to enrich each of our appreciation and experience with the daily detail we all balance, experience and need. 1. Step away from sugar at breakfast As a child I can remember having boxes of cereal in one of our kitchen shelves; however, my mom was careful to limit us to Cheerios and Shredded Wheat. I quickly became aware of the more sugar laden options when staying at friends homes for sleep-overs and so when my mom would on special occasions let us purchase a sugary option, it was always Frosted Flakes. But I do applaud my mom for being cognizant of the sugar content in our morning routine. Since then, I eat the same breakfast nearly each morning as I shared in this post and the only sweet component is the local honey which is why I found it eye-opening that as shared in Michael Moss's book Salt, Sugar, Fat  "the sweet breakfast was an invention of the cereal manufacturers in the middle of the last century". With each year I teach rhetoric to my high school juniors, the more and more parallels I see to not only determining the intention of writers, speakers, and advertisers, but in companies as well. In the case mentioned above, why are those breakfast cereal ads propositioning kids rather than parents? Perhaps because a savvy parent realizes what a child should be eating. My larger point is, rather than make choices of what advertisers would like to sell you or what is the trend in the food world, come to understand what your body needs. Healthy can absolutely make you happy, not artificially so as a sugary cereal will for a short moment and then leave you high and dry before the day has hardly begun. 2. Mind your portions Recently I reviewed the newly established French Market here in Bend, and one of the reasons I enjoyed my experience as well as the owner and chef's approach to food was the smaller portion sizes. Each time I have dined there, my plate has been cleaned as if the chef knew exactly how much I needed to satiate my palate due to the delectable flavors. Ironically, the local newspaper just shared their review of the restaurant and one of the negatives they shared in their commentary was the small portions. Needless to say, I wholeheartedly disagree. Part of the reason portion sizes have grown in the United States is the food we eat doesn't truly satiate our palate. If food is fresh, well-cooked, seasoned well with herbs and spices as well as salt and pepper (before, not after it is cooked), as well as not smothered in sugary sauces or tasty, yet teasing fried batter, we don't need as much. And neither do we need doggie bags. Géraldine Lepere shared in her interview on the podcast (episode #169) that the need for a doggie bag is a poor reflection on the planning of the kitchen. In other words, when you come to a restaurant for dinner, you are coming for one meal, not dinner and lunch tomorrow, and so the goal is to give you what you need to feel satisfied and satiated in that moment, and no more. As well, the bottom-line of the restaurant is better able to invest in quality ingredients that will satiate their customer's taste buds rather than in cheap processed ingredients. 3. Welcome traditions that work While not all traditions are worth keeping (ahem, look to #1 - walk away from the sugary cereals), some most definitely are when it comes to food. For example tea and a small treat (savory or sweet) in the afternoon if you are in England, and eating a large lunch rather than a large dinner as is more commonly practiced in France. Why? In each scenario, the body's needs are heeded without going to excess. As well, each tradition involves sitting down, savoring and fully experiencing the food and the company. 4. Mindfully eat The habit of being aware of what you are eating, savoring the flavors and the preparation enables you to notice when food is indeed delicious and when it is not (stop eating in such cases). As well, being mindful helps to slow down the eating process and allow time for your physiology to recognize when the body is naturally full. 5. Food is the common denominator not the main attraction "For France, a meal is a very particular moment, in which you share pleasure, the food as well as the conversation." —nutritionist Dr Francoise L'Hermite While indeed food is an art of its own in France, it is not the reason alone you sit down to enjoy the combination of flavors and seasonal ingredients. Rather the food enlivens the celebration and the moment of time spent with friends, family and even strangers depending upon the situation. In so many ways, food is the common ground regardless of culture, belief or age, and what a powerful common denominator to spark conversation and help recognize that we have more in common than not. 6. Select quality again and again and again "They know that quality food means pleasure in the short-term and health in the long-term." via Empowered Sustenance Flavor matters. If you taste a fresh locally grown strawberry that has been sun kissed by the warm summer heat, you don't gobble down the entire garden's worth. Rather you share and perhaps make a tart or a short-cake or a parfait to heighten the appreciation and share with those around you. When food is top quality, we don't need much of it. And when the quality has been selected, we want to slow down and savor it, reminding our bodies to slow down as well. 7. Lose the negative descriptors of delicious food Guilty pleasures, sinful bites, naughty concoctions. To label food in such a way is to lessen the moment of pleasure we can have when we take the first bite of dark chocolate mousse. Last month I had the opportunity to have dinner at the French restaurant in Portland I have fallen in love with, Coquine. After a lovely, seasonally perfected three course meal, upon paying our bill and to be enjoyed as we returned to our Airbnb, we received a hot-out-of-the-oven chocolate chip cookie with smoked almonds rolled in caramel and finished with sea salt (here's the recipe). I did not feel once ounce of guilt. I ate that cookie so slowly, with eyes closed and chocolate melting on my fingers that in that moment great pleasure was indeed experienced. The difference is quantity, and again, proportion plays a role. A savvy chef will make food for people, real humans who have a waistline and wish to keep it, but at the same time also want to taste delicious food. In other words, the piece of chocolate at night will not ruin your diet. In fact, if it is quality chocolate (preferably dark), with 60% or more cacao, it will help your overall health. Eat away (just one though, but that is all your tastebuds will want). 8. Take your time Eating while you drive, while you walk, while you work, while you do anything else besides talking with your dinner companions prevents not only the opportunity to be mindful of what you are eating but also the ability for your body to recognize when it is full. Again food is a significant component in our lives as we cultivate a way of life that is full of quality and appreciation and beautiful moments. And while food isn't the center, it shouldn't be looked at as a boorish necessity to fuel us. 9. Prepare real food, eschew processed and invented foods Another difference in the French approach to eating versus American and even English cultures is how often we cook our own meals. When we make our own meals, we are aware of what we are eating. And when we are aware of what we are eating, we can choose to cook with food that will heighten the quality of our life rather than inundate us with, for example, constant additions of sugar. As my palette matures and I begin to seek out natural flavors and appreciation of seasonal produce, I find myself noticing sugar in food that has no need for it such as thus choosing to refrain from eating it or seeking out more healthy options (such as Portlandia Foods' organic ketchup). 10. Make the visit to the market an enjoyable ritual One of my bi-weekly routines is visiting the farmers market (when the seasons permit) and my favorite grocery stores (seen below is my visit last week to Trader Joe's - flowers are always on my list). I truly enjoy bopping into the store with my canvas bag with my list in tow and being part of the community experience of choosing food to fuel my life and savor each day. Such a concept may at first sound frivolous, but we don't enjoy our everyday routines, what are we enjoying? Life is made up of countless conscious and unconscious routines. Why not make as many as you can as enjoyable as you can? 11. Good fat is good for you Yes, many have questioned the French Paradox (eat seemingly food such as cheese, chocolate and drink wine, yet still stay healthy and thin), but while their obesity rate has inched up due to outside influences (namely the United States' marketing campaigns for processed foods), they continue to eat differently by and large. In fact, 89% of the 2600 French people studied in the British Journal of Nutrition reported eating full fat cheeses. Why? Satiation occurs and the boy seeks out less food to feel full. As shared by Lisa Sasson, a clinical assistant professor of nutrition at New York University’s Department of Nutrition, Food Studies, and Public Health and a registered dietitian, is “The magic of the French diet, for example, is they still eat whole foods and eat more vegetables than we do. Yes, real food. Not fat free cheese.” 12. Keep it simple and eat the basics, just keep it real I was recently listening to an episode of Christopher Kimball's Milk Street Kitchen, and a great piece of advice was shared about how to learn how to cook well: Master 10-15 recipes you love and learn them by heart. I do agree with this piece of advice, and I also have found that if you master the basic concepts of fundamental recipes (how to create the aromatics for a savory dish, how to roast vegetables, how to make pesto, how to create a basic sauce, etc.) you can then play with these skills and use the ingredients you have on any given day. Part of the reason I made this list for TSLL Épicerie (episode #109) was so long as you have these ingredients on hand at all times, you will be able to make any basic recipe at any given time, regardless of the season (all you have to do is add the freshest seasonal ingredients you find at the market). Knowing how to cook a simple chicken breast so that it is flavorful and moist is a dish you can make again and again and again, changing the flavors up each time and pairing with the freshest vegetable in season. 13. Enjoy wine as a partner to elevate the meal 14. Feeling hungry is not bad for you Last but not least, the French do not snack (unless you are a child and then after school at around 3 or 4 the children enjoy their le gouter). Allowing yourself to feel hungry, not starving, not famished so as to be fatigued, but hungry is a good sign. In fact, when I wake up in the morning, I hope I do feel hungry as it means my body is ready to eat rather than just eat because it is time to enjoy petit déjeuner. How can you ensure you won't become hungry too soon? Eat well when you do sit down for your meals. Eat well-balanced, yet satiating food. Enjoy eating, take your time and be aware of what you are eating and let go of feeling guilting about eating. An important part of the process of developing eating habits that work for us and feed our bodies well is to pay attention to how the food we eat makes us feel. Case in point, at Coquine, with a brioche shrimp toast as an appetizer, poached Monterey Bay squid and Black Cod (two dishes for two people) for the entrées and Benne Seed Pavlova for dessert, I wasn't full, but I was absolutely satisfied (and the cookie to enjoy on the walk home, as mentioned above, added a sweet punctuation of deliciousness to finish the night). The flavors were thoughtful, and the evening was memorable due to the company, the ambiance of decor and fellow guests as well as the knowledgable the wait-staff. ~the entrées at Coquine, as described in the above text~ Fearing food is to fear life. Food is what gives us life or if thoughtlessly approached, is what can shorten our lives. Why not discover the basic tenets of good eating (see below for posts to get you started or to reaffirm what you already know) and come to understand the simply luxurious approach to food which is inspired by the French: quality over quantity and never deprivation, only moderation. ~SIMILAR POSTS YOU MIGHT ENJOY: ~Why Not . . . Learn How to Cook? ~Why Not . . . Feed Your Body Well? ~Why Not . . . Keep It Simple in the Kitchen? ~10 Simple Ways to Live Healthier   Petit Plaisir: ~The Earful Tower podcast Subscribe on iTunes here View my review of The Earful Tower podcast here   ~Read or Listen to past French-Inspired podcast episodes of The Simple Sophisticate below: ~Episode #4 - 10 Ways to Unearth Your Inner Francophile ~Episode #32 - The Francophile's Style Guide: The 14 Essentials ~Episode #144 - 20 Ways to Incorporate Your Love for the French Culture into Your Everyday Routine ~Episode #157 - Liz Burgerol of The Hot Sardines shares her thoughts on the differences between the French and American cultures SaveSave SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave SaveSave Download the Episode Download the Episode

Damian has just returned from three weeks adventure in Europe, spending his time in France and Switzerland. In this episode of 100 Not Out he shares his learnings, particularly in regards to – Nutrition (including an explanation and observation of the French Paradox, animal fats, wine consumption, processed carbohydrates and more). Movement French social life Listen In The post 100NO 212: Damo’s European adventure and longevity lessons learned appeared first on The Wellness Couch.

A podcast for the ages as long as the ages like naughty words

Episode 22: "Just because you have a hot body, doesn't mean you have a hot life." Scott has counseled thousands of women on overcoming eating disorders, body image troubles and self-esteem issues. Scott believes that a total mind AND body approach is the key to transforming not just your physical appearance but your overall mental and emotional health as well. With this approach he has enabled his clients to transform not just their bodies but their LIVES with his inside out approach rather than the conventional outside-in approach that is predominantly used by the diet and fitness industry. I really resonate with Scott because he has been teaching a message that I’ve only just started preaching this year and that is: fitness does not necessarily mean leanness. Though Scott knows how to accomplish both of these goals, he is direct in his approach and always puts health first. He doesn’t cultivate imaginary expectations in his clients, but instead he gives them the tools and knowledge they need to succeed in being the best version of themselves. Here's what we discussed in this episode: Why being a health coach is just as much about the mental side as it is about the physical side Why it's a huge red flag when a coach tries to make your health and nutrition complicated. It should be simple, dangit! Denise Rutkowski (this is both sad and shocking) The French Paradox and the North American Diet Mentality The Cycle Diet It's not about WHAT you eat, it's about HOW you eat  Follow Scott on all his great social media channels: http://scottabel.com Facebook: facebook.com/CoachScottAbel Twitter: twitter.com/CoachScottAbel Youtube: youtube.com/scottabelcoaching Check out all of Scott's great books HERE [Tweet "Tired of believing that diet needs to be complicated? Learn how to simplify w/ @CoachScottAbel "] Click below to listen to Episode 22 of the Mind Body Musings Podcast. And if you NEVER want to miss an episode, subscribe to this podcast in iTunes HERE (and please leave a review to let me know what you liked about the show!). Enjoy!

Sally Asher is a health scientist, weight loss coach and Francophile who has been featured in several radio shows, blogs and magazines. She wrote LOSING IT IN FRANCE: Les Secrets of the French Diet to share her story and help others discover the secret to living the good life whilelosing weight naturally. After four years living the sweet life inParis, Sally now resides in Melbourne, Australia with herhusband and two children.  Through her online weight loss coaching, she personally helps people from  all overthe world to lose weight eating like the French. Sign up for the Healthtopia Radio e-Newsletter and get updates on more great shows like this one! Connect with host, Bonnie Mechelle at www.bonniemechelle.com.  

Sally Asher is a health scientist, weight loss coach and Francophile who has been featured in several radio shows, blogs and magazines. She wrote LOSING IT IN FRANCE: Les Secrets of the French Diet to share her story and help others discover the secret to living the good life whilelosing weight naturally. After four years living the sweet life inParis, Sally now resides in Melbourne, Australia with herhusband and two children.  Through her online weight loss coaching, she personally helps people from  all overthe world to lose weight eating like the French. Sign up for the Healthtopia Radio e-Newsletter and get updates on more great shows like this one! Connect with host, Bonnie Mechelle at www.bonniemechelle.com.  

In the first show of 2007, Drs Chris, Dave and Helen find out why red wine is better for you than white wine or grape juice, and explore the science of healthy living with with London University researcher and author Roger Corder. We also discover the science behind another of the nations favourite drugs, caffeine, with the help of Bristol Universitys Peter Rogers, and University of St Louis researcher Jeffrey Gordon explains how the bugs living in your intestines help you to make the most out of mealtimes. They might also, he thinks, make some people fat. Plus, in kitchen science, Dave... Like this podcast? Please help us by supporting the Naked Scientists

In the first show of 2007, Drs Chris, Dave and Helen find out why red wine is better for you than white wine or grape juice, and explore the science of healthy living with with London University researcher and author Roger Corder. We also discover the science behind another of the nations favourite drugs, caffeine, with the help of Bristol Universitys Peter Rogers, and University of St Louis researcher Jeffrey Gordon explains how the bugs living in your intestines help you to make the most out of mealtimes. They might also, he thinks, make some people fat. Plus, in kitchen science, Dave... Like this podcast? Please help us by supporting the Naked Scientists